Blog

Three chocolates

Three chocolates

TIP OF THE SPOON Coffee and chocolate, two of the classic ingredients in gelato and pastries, are used to make unusual and stylish creations for true connoisseurs. Good for … ✧ Treats Ingredients Yield: 30 small cups Dark chocolate mousse Fresh cream 35% mg         500 g A Pâte à bombe                      500 g B […]

Gulfood 2018 Mega Food Show

Gulfood 2018 Mega Food Show

Tens of thousands of finished food and beverages will be featured in halls dedicated to eight of the biggest commodity trading sectors: Beverages; Dairy; Fats & Oils; Health, Wellness & Free-From; Pulses, Grains & Cereals; Meat & Poultry; Power Brands and World Food. New to the 2018 event is the Gulfood Discover Zone, where exhibitors […]

Kaiser Knam

Kaiser Knam

How would you define the pastry of Ernst Knam? It’s impossible to define: I’m always looking for new ideas, new projects, and new challenges to be undertaken. My creations have always been based on excellent raw materials – which can make the difference – on clean lines and concepts of elegance, refinement, and harmony. The […]

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 […]