Innovations at Europain

The Europain and Intersuc trade shows are set to start next week. Here are some of the new innovations you can expect to see in Paris.

VMI has brought out a new fork mixer to prepare small quantities of dough for traditional bakers. The Axoplus 95 offers advances in terms of ease of use and reduced noise levels.

Jslb Lavinox will showcase a new concept for the preparation of pastry in a very limited space (3 to 5m²). It features most equipment required: oven, steamer, deep-freeze, washer, storage above and below, a large worktop with taps and sink, a hood with lighting for the whole surface area. Existing equipment can be integrated into the unit.

The Duo nozzle from Matfer is designed for two-colour decoration. Easy to use with a traditional bag, the Duo allows you to combine many colours and flavours.
Pailasse International’s Bread Flakes is a new breakfast cereal made with Paillasse bread, with no added sugar. Bread Flakes have all the aromas of the French bread, which undergoes a long fermentation, and the same nutritional values.

Two healthy snacks from PatisFrance-Puratos have been conceived to suit the nutritional needs of 3-10 year olds. Approved by nutritionists, these snacks allow traditional bakers to demonstrate their skills while meeting the current needs of consumers in terms of nutrition and food quality. The Petit Pain GoÔ

»ter Fute is a special dough that can be filled with fruits. It is a source of calcium and rich in fibre. The Briochette GoÔ

»ter Fute is a special brioche dough that can be filled with fruits and contains less than 8% lipids.

Tartefrais’ coffee and chocolate eclairs are the first fresh eclairs with a shelf life of more than ten days thanks to an oxygen absorbing sachet and a patented impact-resistant freshness box. Solia’s rigid polystyrene pastry tray has an arched handle to facilitate point-of-sale handling as an alternative to a cardboard tray. It comes in three shapes ” round, rectangular or folding ” and in five colours.