PREVIEW
A collective effort Eurostar Commodities has a new range on show at IFE, balancing both convenience and craftmanship.
DEPENDABLE HYDRATION When it comes to trade shows, there’s one date firmly circled in red for the Eurostar Commodities team – International Food & Drink Event (IFE). “This is always a highlight,” said managing director, Jason Bull. “It has a great energy and is perfect for catching up with customers, suppliers and industry friends – and have proper conversations about the challenges pizza operators are facing and how we can support them.” Eurostar is showcasing a focused range of products designed to deliver consistency, quality and efficiency for chefs working in fast-paced environments – from pubs and bars to independent pizzerias and multi-site operators. One highlight is RISE Re:Gen Strong White Flour, providing structure and flexibility for breads, pizzas and products that demand a good base. While RISE
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Re:Gen Dough Balls, also available for convenience, use British regenerative wheat from The Green Farm Collective. The growing range of Grandi Molini Italiani premium pizza flours are also spotlighted. Among the favourites are Pizza Italiana ‘0’, Pizza Verace ‘00’ and Pizza Dorata and Italian Sourdough Dough Balls made from 100% Italian wheat. Additionally, Eurostar welcomes new additions to the range for 2026. These include Pizza Tipo 1 – a flour that’s versatile by nature, resilient through long fermentation, delivering pizza with depth, balance and character. While Pizza Tipo 2 is richer in the grain’s outer layers, adding fibre, a darker colour and deep flavour. For specialist diets, there is Eurostar Gluten Free Pizza Flour. The result is dependable hydration, excellent stretch and strong oven spring – key attributes for maintaining quality at volume. ALWAYS IMPROVING In busy kitchens, that balance of convenience and craftsmanship is critical. Eurostar dough balls are frozen for freshness, designed to remove complexity from pizza prep. Simply defrost, stretch and bake – delivering consistent bases without the need for skilled labour or lengthy fermentation schedules. “Consistency is everything,” added Bull. “From serving hundreds of pizzas a
week to running a smaller operation, you need ingredients you can trust. Our dough balls, flours, yeasts, improvers and pizzaready sauces are designed to help chefs work more efficiently.” Beyond dough and flour, visitors to the stand can explore Eurostar’s full range of specialist yeasts and improvers for pizza, as well as its pizza-ready sauces renowned for authenticity and minimal prep. Adding to its commitment to the future, Eurostar’s Pizza School opens in February 2026, providing a dedicated space where aspiring chefs and enthusiasts can develop skills under the guidance of expert instructors in state-of-the-art facilities. It is designed to inspire creativity and confidence, reflecting a focus on education and the next generation of talent. Based at Brighouse, the Pizza School offers a structured programme of masterclasses. Working with the latest Grandi Molini Italiani, RISE Re:Gen and Eurostar gluten-free flours, students explore best-practice techniques across a wide range of styles – from Neapolitan and classic pizza to pinsa, gluten-free options and speciality Italian breads. It combines traditional methods with the practical demands of modern kitchens, offering hands-on learning that equips operators with the skills to succeed.
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Visit eurostarfoods.co.uk for more info.
www.pizzapastamagazine.co.uk 13/02/2026 11:15
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