Puratos at Food & Bake 2004
Puratos will be exhibiting an array of exciting concepts from their 3 specialised areas of Bread, Patisserie and Chocolate at this years Food & Bake exhibition at the NEC, Birmingham.
For a feast of new ideas and product concepts visit the Puratos stand (J24/25 Hall 1). They will be exhibiting an array of exciting concepts from their 3 specialised areas of Bread, Patisserie and Chocolate. There will be live demonstrations and tastings, as well as their new 'Sapore' International Flavour Survey, "What's Your Flavour?". Register and participate to receive your own personal flavour profile as well as a full copy of the results from the survey, guaranteed to give you a steer on some of the most popular bread flavours around.
Puratos launch their fantastic new glaze development - the cold application glaze "Sublimo - glaze & go". Apply straight onto your fruit pies, pastries and tarts, without the need for heating or diluting first, for a result you just won't believe! See the glaze in action on some freshly baked Danish pastries, incorporating high quality butter from Corman.
Discover Puratos' multicultural bread approach, 'Viva Italia', and see how 44 different authentic Italian breads can be made using just one of their bread mixes, Easy Ciabatta. They also launch their new Viva Italia cd-rom, full of recipes and step-by-step video clips for each of the 44 recipes. Other breads on display will be the new range of tear & share breads, honey & grain and authentic designs incorporating the recently re-launched S500 Acti-Plus.
When it comes to cake ideas, you can rely on Puratos. Belgian chocolate cake is just one of the cake concepts you can enjoy on the stand this year. You can also taste 'Dolce Sole', an Italian style cake made with maize and honey, as well as their new Raspberry cake.
Puratos chefs from their Belgian Chocolate Division, Belcolade, will be creating a whole host of chocolate concepts, from Easter Eggs, to figurines and gateaux. They will also be presenting gateaux ideas using a range of bavarois, with such smooth soft textures that they are extremely comparable to textures of traditional scratch bavarois recipes. Flavours being demonstrated include Milk Chocolate, Orange, Caramel and Hazelnut.
To download a copy of the Menu Card which presents products being featured on the stand, please click here (138.3 kB).