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The new international magazine: SWEETMOOD

The new international magazine: SWEETMOOD

SWEETMOOD Is a new magazine for the pastry business, written in English, distributed at all the international trade shows, made with glamorous graphics and enriched by prestigious content. April 2018…here we come!     

Waiting for Sigep

Waiting for Sigep

Events, competitions, higher education… the 39th edition of Sigep will be particularly rich in events dedicated to dessert professionals from all five continents. At its opening, the event will be spread across 129,000 square meters of exhibition space. In fact, the the planned expansion of the Rimini convention halls of the IEG-Italian Exhibition Group has […]

Panettone soufflé

Panettone soufflé

Composition: Iced panettone soufflé ICED PANETTONE SOUFFLÉ pasteurized egg yolks  125 syrup 30 De  150 (*for the semifreddo base) °pasteurized egg whites  95 °sugar  95 °glucose syrup  40 (°for the Italian meringue) whipped cream  575 dark rum  5 vanilla pod  1 orange peel  ½ Milan-type artisanal panettone   125 Combine the aromatic parts with the cream and leave to […]

Soft Gelato. Past and Future

Soft Gelato. Past and Future

Once upon a time it was gelato soft serve or gelato with a curl. We need to clarify a few points. Gelato produced with soft equipment is a gelato frozen like the kind sold in the display cases of traditional gelato shops, probably the only difference in terms of production is that it is produced […]

Sugars

Sugars

Reverse/Fusion – Chapter 1 “Technique bulletin board” Sugar bollé Method 1. Melt isomalt (sugar obtained from the hydrogenation of sucrose) at 165°C, pour it on silicone baking paper. By making the layer as thin as possible you will have beautiful tiny bubbles. Isomalt is widely used when working with hot sugar because it remains remarkably […]

OfficineGM

OfficineGM

ABOUT US OfficineGM is the union of two young entrepreneurs with different professional skills: Lorenzo has worked for years in the gelato business, selling ingredients and accessories for the preparation and sale of gelato. Chiara graduated in interior design at the Experimental Design Center in Ancona. From 2008 she worked as a freelance professional in […]

Let the party begin!

Let the party begin!

Many came. They all came. On Sunday at Sigep we wanted to throw a worthy celebration for the new book Reverse Fusion, written by the three “champions” Pierpaolo and Riccardo Magni together with Luciana Polliotti. A large number of gelato artisans, pastry chefs, professionals, and journalists showed up, not wanting to miss the literary event […]

Open dialog

Open dialog

Mig-International Exhibition of Artisanal Gelato has always provided a complete overview of the latest innovations in products, machines, and gelato equipment, and is an occasion for discussing issues that are of concern to the gelato artisan. In recent years, the trade show has emphasized the importance of adequately informing the consumer of the ingredients used, […]

Gelato Festival on the Road

Gelato Festival on the Road

An enthusiastic audience welcomed the first stages of Gelato Festival 2017, the traveling event that aims to spread the culture of the high quality artisanal product. This year, for the first time, the competing gelato artisans are divided into two categories: Masters, for the already established professionals, and Juniors, reserved for new up-and-comers. At each […]