NEWS
THE FLEXIBLE MULTIFUNCTION PASTRY CHEF HELPER
New Boscolo Etoile Academy in Tuscania
Irinox presents the first upgrade of Multifresh®, the exclusive blast chilling and shock freezing system, which combines multiple functions in the one toll. It not only cools and freezes, but manages leavening and thawing. The dynamic mode setting, which provides special product-specific cycles (a pastry setting for croissants, doughs, mousses, creams... and settings for gelato and semifreddo), now has new cycles for chocolate and pralines. Meanwhile leavening cycles have been further enhanced to meet everyday pastry-making needs. For each food type a detailed study has been made of temperature, air speed, ventilation, moisture and time requirements to achieve the best possible chilling and freezing outcomes. Multifresh® is the ideal everyday helper for the professional, simply and quickly providing solutions to the routine intermediate food processing stages. The aim is to maintain original food freshness and this is the reason why the air distribution system has been completely overhauled and adjusted, so that food is handled gently and never damaged. Irinox has always supported and promoted food events in Italy and around the world. At Sigep (pavillion B1 stand 160) it is also the event sponsor of the Junior Pastry World Cup and the main sponsor of the Italian Chocolate Championship, choosing Italy's representatives for the World Chocolate Masters. During the Sirha, Irinox supports the Italian team in the 11th Coupe du Monde de la Pâtisserie. www.irinox.com
QUALITY FROM THE ROOT Icam places prime importance on raw materials and on the genuine nature of cocoa. The Italian company is present in the areas where cocoa beans have been grown for centuries, working hand in hand with local farmers. This road to excellence sets out from the origins and ends with a selection of extra-dark gourmet chocolates, such as Grand cru, cru and single-origin. Even the tiniest difference in the geographical location of the plantations, the climate, the morphological characteristics of the soil, exposure to sunlight and the genetics of the plantations have a significant impact on the character of cocoa seeds and thus of the chocolate that is made from the beans. This strong link is especially evident in the two Grand cru varieties, Los Vasquez and Los Palmaritos. Made using the Hispaniola cocoa, which comes from individual plantations in the Dominican Republic, they have distinctive aromas, despite how close to one another the plantations are. Los Palmaritos has a powerful, intense aroma, while Los Vasquez is fruitier and pleasantly acidic. Also for the cru and single-origin chocolates, Icam has selected the finest locally-grown beans, identifying exclusive plantations and making the very best of their first-class genetic heritage. The result is a range of superior-quality chocolates: Pachiza (from Peru), a cru with a full, rounded flavour, pleasantly acidic; Dominicana (from the Dominican Republic), a sweetish, melt-in-the-mouth single-origin; Madagascar, a single-origin with a balance between acidic and bitter, with a full, rounded cocoa aroma, and Ecuador, a single-origin with a persistent floral bouquet. Grand cru, cru and single-origin comes in practical “buttons”, available in 1 or 4 kg bags, and can be used for the making of chocolates and gourmet chocolate bars, mousses, sauces, creams and gelato. www.icamcioccolato.it
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The Institute of Culinary Arts summons sought after professionals at home and abroad to act as teachers, maintaining as a guideline the excellence of raw materials, and the launch of global food trends, the focus being on the student. Growth over the years has seen the president Rossano Boscolo and his aides expand in various fields until becoming the Boscolo Etoile Academy. A major change took place with the move of the Boscolo Etoile Academy to Tuscania, in the province of Viterbo. Here Boscolo aims to consolidate his position through a project dedicated not just to professionals, but also to amateurs. The City of Tuscania and the Lazio Region have embraced the project by investing resources and placing the premises in a complex of great historic appeal, the former Church and Convent of San Francesco, dating from the thirteenth century, and now suitable as a student campus. The property, which will go to host the courses, offering catering and events is surrounded by the typical landscape of central Italy, where traditional materials are combined with contemporary art techniques. The rooms are open to the public every day: the church provides the link between the Academy and the city and contains the culinary museum, a multimedia library with 200 antique volumes in digital format, shops and local products, books and hardware. In the former medieval convent six high-tech laboratories have been placed: a professional kitchen, two for pastry and bread making, a kitchen with individual workstations for amateurs, a bakery-pizzeria with wood oven, an 48-seater auditorium, plus 2 additional teaching rooms. The partner companies have contributed to the outfitting by providing their machines. Outside there will be in spring a 17,000 m2 vegetable garden for cultivating raw materials, and an open-air amphitheatre for shows and events. Rumour has it there will be about 1,200 professional students per year, and about one thousand amateurs, with 55,000 visitors to the Internet portal last year, and 740,000 web pages viewed. www.istitutoetoile.it
2011 - www.pasticceriainternazionale.com - n. 18