HOTMIXPRO GIAZ WINS THE “FSE TOMORROW AWARD”

HOTMIXPRO GIAZ WINS THE “FSE TOMORROW AWARD”

HotmixPRO Giaz awarded as pioneering solution in the 2018 HORECA sector by the well-known German online magazine FSE-News. HotmixPRO Giaz awarded as pioneering solution in the 2018 HORECA sector by the well-known German online magazine FSE-News. The HotmixPRO showcase...
No More Wasted Food! How The Dehydration Can Improve Your Work

No More Wasted Food! How The Dehydration Can Improve Your Work

The 3 key words that have revolutionized the world of the cuisine are: research, innovation and study brought a new and different idea, based on the concept of good but also of profit. It’s not a whim of the chef that looks for extreme innovation, but it represents a...
Freshness and Fragrance at any Time? Now it’s Possible!

Freshness and Fragrance at any Time? Now it’s Possible!

“Wow this is great, but it would be even better if it was just baked.” “Warm and fragrant, it is absolutely fantastic.” Does this means anything to you? Of course yes, we all said it at least once in a lifetime, because let’s face it all,...
Keep Up With The Times: Let’s Dehydrate!

Keep Up With The Times: Let’s Dehydrate!

Here again to talk about this wonderful technique: the dehydration. In the last article, we analyzed the growth of its popularity, but today we want to face up to the theme in a technical way, to really understand how it is possible to get into the dried world!  ...
Dehydration: From The Kitchen To Food Waste Effort

Dehydration: From The Kitchen To Food Waste Effort

For whom loves cooking, but doesn’t forget about the environment, there’s a newcomer in town that cares of health and reduction in food waste: the dehydration. What are we talking about? It is a simple process, suitable to any kind of people, not only for chefs,...
Let’s temper with HotmixPRO: The Solution

Let’s temper with HotmixPRO: The Solution

In the previous article we introduced the technique of tempering the chocolate, and we learnt that time, movement and temperature unfortunately create many problems. The delicate balance that dominates this preparation often forces to make many attempts to get a great...
Let’s temper the chocolate

Let’s temper the chocolate

You know, a cake or a dessert has to be perfect in every detail: not only in taste but also in appearance. That’s why tempering chocolate is essential to prepare perfect decorations or small pastry jewels. But what does tempering chocolate mean? Tempering chocolate is...
The hidden Secret of the Eggs

The hidden Secret of the Eggs

“He cannot even boil an egg!” complains sometimes a wife while talking to her husband, as if boiling an egg were the easiest thing in the world, but boiling an egg doesn’t mean low culinary skill: cooking an egg in water is less simple than what it...
Dehydration: The new passion of the Chefs

Dehydration: The new passion of the Chefs

Have you ever wondered how one of the oldest preservation techniques has become today a new trend among the chefs all around the world? How has the dehydration become a technique able to create dishes with aromas and flavours never experienced before? To properly...
The Hidden Dangers of the Meringue: How to solve them?

The Hidden Dangers of the Meringue: How to solve them?

Last time we explained the various difficulties that make the preparation of a good meringue a process which requires great attention and care. Today we would like to explain how these complications may seem to you a joke if the preparation was approached with the...