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Sirha. WHAT WILL THE RESTAURANT OF THE FUTURE LOOK LIKE?

Sirha presents the culinary trends for 2017 and the ‘resto-concepts’ of tomorrow
21-25 January 2017
Lyon, France

French consumers have always had a passion for gastronomy and are always keen to test new concepts of restaurants or the new methods of delivering food that spring up every day. Not to mention the products and producers who surf on the "locavore" and "health" waves: novelty and quality are always popular and appreciated whether at the restaurant, bakeries or local butchery shops. But where do the chefs and food service professionals find their ideas to constantly renew their offering to satisfy their increasingly demanding clients? At Sirha, Lyon! The moment when Sirha opens its doors. This exceptional show features a concentrate of all the innovations that announce the Catering and Food Service of the Future.

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Russian Tale for Silikomart Professional

Lemonade and white chocolate bavarois,  sponge cake, Limoncello syrup, red glaze,  half candied strawberries with honey
by Pastry Chef and World Pastry Champion Fabrizio Donatone for Silikomart Professional.
Click for recipe

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The winners of the Pastry Live 2016

Above the showpiece championship winner of the Pastry Live National Showpiece Championship in Atlanta, this year. The winning team formed by the pastry chefs Hideki Kawamura and Jiro Tanaka also received the audience choice award. 2nd place went to Team Evans and Galindo; the Spirit Award went to Team Neugebaur and Hernandez.

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Next October, the International Baking Industry Exposition in Las Vegas

The grain-based food industry gathers every 3 years for the International Baking Industry Exposition (IBIE). This year, the most comprehensive event in the Western Hemisphere for baking returns to Las Vegas Convention Center, on 8th-11th October. Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provide the common ground for collaboration amongst professionals in the field. This four-day event brings together more than 20,000 bakery professionals to network, learn and shop in more than 700,000 square feet of exhibit space.

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Bakery, Flour-Confectionery & Snacks. Symposium in Kuala Lumpur

Under the Program “Support for European Businesses in Southeast Asia Markets (SEBSEAM)”, which is supported by the European Commission, the Malaysian-German Chamber of Commerce and Industry (MGCC), in collaboration with the EU-Malaysia Chamber of Commerce and Industry (EUMCCI) and Malaysia-Belgium-Luxembourg Business Council (MBLBC), will be organizing a 2-day Business Event from 19th-20th October 2016 in Kuala Lumpur to help European SMEs in the field of bakery and flour-confectionery technology explore and enter the Malaysian market.
The event entitled Bakery, Flour-Confectionery & Snacks – Machinery, Equipment and Industry Trends 2016, which comprises of a Symposium (19.10.2016) and a Business-Matching Session (20.10.2016) will offer European SMEs the opportunity to present their products and services to players of the Malaysian market and to meet up personally with them to explore the potential of cooperation.

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