FEATURE
The Bulletin
increase in experimentation with ingredients, cakes and individual sweet tarts in the wake of popular TV programmes such as the Great British Bake Off. I predict that the future of desserts will go back to the traditional based puddings, cakes and patisserie but with a modern twist such as unique presentation, interesting ethnic flavours or unusual concepts and props such as a pipette to inject a certain Heston Blumenthal interest into the dessert.”
3663 supplies leading brands as well as a selection of high-quality own brand products to approximately 60,000 foodservice customers. It has developed a range of frozen mini dessert platters such as the Mini Classic Tart Selection (see above), which includes a Rich Chocolate Slice, a Glazed Apple Slice and a Citrus Lemon Slice. It can be served as a mini dessert or mixed and matched to offer ‘a trio of desserts’ ideal for sharing or perfect for those who want to indulge but eat less.
Bite-size desserts and in particular traditional individual shortcrust pastry cases are a growing sector for independent coffee shops, according to Pidy UK. Demand for its versatile pre-baked frozen tarts, exotic and unique flavours and colours is on the increase.
To inspire caterers, Pidy has created a range of seven sweet crumble toppings (see below) such as meringue crumbles, shortcrust crumble, American cookies crumble, which can be sprinkled onto sweet tarts, brownies or mini souffles.
Robert Whittle, general manager, Pidy UK said: “Zen-shaped flat-walled edged pastry tarts have become very fashionable in hospitality and bakery offerings. There has been an
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42 THE BULLETIN I JANUARY/FEBRUARY 2014