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volume (200%) and is ideal for stuffing;
or Tenutapiù Cream with 38% fat, thanks
to a special process of homogenization
of the cream is particularly stable and
heat treatment, provides excellent and
long-lasting even at room temperature
and is a completely natural product, with
no additives of any kind and is excellent
for chantilly, frozen desserts and ice
cream. In the world of sweet, what the
players are asking more often in recent
years is to have the “food solution” to
address the fact of having maybe in the
kitchen unskilled personnel; the demand
is for products such as home-made, in
which the chef can add your creative
touch. In this direction, our research
and development department in the
Netherlands, consisting of nearly 500
people, worked a lot, which allowed the
creation of a wide range of interesting
products. An example of all is the
Parfait, a neutral base for mousses and
parfaits very versatile, from which you
can develop many recipes (we created a
cookbook of more than 20 recipes, some
of which are present on the site debic.
com): all ‘operator ensures a high level
of service and save a lot of time, without
ever compromising on quality. In this
product are complemented by others
as the basis for crème brulee, tiramisu,
panna cotta, crème caramel, chocolate
mousse.”
The manager goes, “If you correctly
calculate the cost of each dessert, not
only with reference to the raw material,
but also by giving a value to the time
required for processing, our products are
winning service, providing quality and
still allowing a high level personalization
of the cake, according to the needs of
every professional.”
The company is about to launch a new.
“It is - explains Rosiello - a neutral base
for Bavarian, which can be customized
at will and obtain in this way, with
only one product, a different dessert
every week. And that will allow the
restaurateur to bring a dessert that is
difficult to find, if not in pastry.”
BASES TO TRANSFORM. We’ve also
heard Lorenzo Gardelli, Category Mix
Marketing Director at Unilever, explains:
“With regard to the sweet world, we
work with CIC with Alsa trademarks and
Carte d’Or (42 references). At first brand
are part of a wide range of powder for
ice cream, which in a simple sorbet
allow you to have a fresh and easily
achievable at the moment. All practical
aspects that affect the very refreshing,
particularly attentive to those products
that save time, but always give your
own personal touch to the recipe. In
this sense, semi-finished products are
particularly appreciated Carte D’Or, with
simple steps that will help you prepare
sweet and very pleasant with excellent
profit margins.
An example: If the semi-finished panna
cotta to replace a portion of milk with
green tea, with a preparation based
dessert I get a much higher range,
with great guest satisfaction, which
increasingly look to the restaurant for
something in particular, difficult to be
carried out at home. All this from a
semi-finished product quality, easy to
use, fast, which allows for a great ease of
dosing and storage long.”
The company is also working to expand
the range products and new flavors,
including non-traditional Italian cuisine:
for example, the preparation for the
Cheesecake, designed in collaboration
with the Chicago Culinary School to get
a recipe that accurately reflects the taste
of this typical American dessert. “Now
we are renovating the kit, inserting it
in the package in addition to the base
powder to create a cream, also the basis
for the cookie,” concludes the manager.
For a perfect dessert
DESIGNING composition of sweet
ingredients and form, thinking how each
proposal would bind the kitchen and
how many people you can devote to the
dessert
CALIBRATE the dessert menu in order
to be proportionate to the overall
proposal of the menu
BRING beside dessert from high food
cost, others from the lower cost, to
balance the overall costs
CALCULATING precisely the food cost,
also including decorations you may use;
remember that in general, for a dessert
elaborated, is the cost of the work
that affects more, compared to that of
ingredients
OBSERVE the seasonality of the fruit
used in desserts, it will cost less and
have a better flavor
LIMIT the number of ingredients, to
allow the flavors to feel good and not
unnecessarily increase the food cost
COMBINE the flavors keeping in
mind that the choice can be made by
association or contrast
From the pantry Qualitaly
Topping
Looking fluid and dense flavors and
aromas characteristic for each individual
MAGAZINE