SIGEP 2016 presents innovation in bakery, pasty and confectionery
The 37th edition of SIGEP opened in Rimini: from the very first day, the expo showcased new trends, choices and recipes, spotlighting the quality of raw materials and processing, able make gelato, confectionery, bread andcoffee even more attractive and closer to consumers’ needs.
There was great curiosity and interest in the bread gelato presented by Italian company Fabbri1905. A recipe and a preparation base that enables to create gelato that recaptures and offers the fragrance and taste of bread: every type of bread. Fabbri’s gelato masters make it with flavours similar to those of the typical bread of Italy’s regions; there is even one with the flavour of piadina, which rules supreme on Rimini and Romagna tables. However, it can also be made reproducing central Europe’s rye bread, France’s baguette or bread from any other country in the world. It is gelato that can be eaten all year, excellent for accompanying the dishes of a “gourmet” menu and, along with fruit jam, brings to mind memories of our childhood snacks: bread and jam.
One of Italy’s most famous dishes has also been transformed into gelato: Milanese risotto. MEC3 has transferred it from a plate to a cone, keeping the unmistakable saffron yellow colour of the Milanese dish, whereas the puffed rice it contains gives it a light enjoyable taste that is soft on the palate. Ideal for eating in a cone, in a cup or as a substitute for a fast midday meal.
On the other hand, GLF, a Unigrà group brand, presents a new vegetable alternative to using butter in artisan pastry. It is called “Risoli”, and contains only top-quality 100 per cent natural ingredients: rice oil, extra virgin olive oil and cacao butter. It has no hydrogenated fats or preservatives and is perfect for those who follow vegan or vegetarian diets or are allergic to milk, lactose or gluten. In short, it is ideal for those looking for very careful balanced nutrition, without renouncing anything in a tasty dessert. In fact, “Risolì”, integrates perfectly with dessert recipes, whether they are traditional or creative, without any need to alter how they are made, dough proportions or preparation techniques.
SIGEP 2016 takes place at Rimini, Italy, January 23-27.