Dear friends, we are waiting for you at the International Forum of Food Industry and Packaging IFFIP 2018, held in the International Exhibition Centre (at the address: Kyiv, 15, Brovarskyi Ave., Livoberezhna metro station) on April 18-20, 2018.
At the booth MERX HORECA the leading brand chefs together with Irinox and Rational brands will hold a series of unique workshops on relevant topics during the whole run of the exhibition.
Irinox is more than a mere shock freezer! Thanks to the innovative solutions in equipment construction, Irinox chills and freezes products quickly, qualitatively and in big amounts. Besides, the series MultiFresh has an additional function of low-temperature cooking, which broadens the sphere of the equipment application, simplifies processing chains and enables widening of products range, while lowering discarding chances.
During workshops we will demonstrate together with Irinox such functions of the device:
- Low-temperature preparation of creme brulee
- Proofing function of Irinox MultiFresh: frozen croissants, focaccia
- Intensive chilling function of Irinox MultiFresh: panna cotta with basil and lemon tartlet
- Shock freezing function of Irinox MultiFresh: tangerine and white chocolate dessert, white chocolate desserts
- Shock freezing of bread on the example of focaccia
- Shock freezing of berries
The company RATIONAL will be presented by the device SelfCookingCenter®. Why does a modern confectioner need it?
- Because it is a professional baking device, produced in Germany, which demonstrates the best results of baking and stable quality.
- Because it is the result of 40-year working experience and research in the baking sphere.
- Because it is Quantity – Variety – Quality.
- Because it is utterly simple. Achievement of desirable results in an easy way. Always fresh products. Minor efforts. Thanks to the device’s “intelligence”, which works instead of you. Control over cooking process is not needed.
- Because the device is equipped with all necessary functions. Precisely dosed steam supply, regulation of humidity up to a percent, dynamic air agitation, different speed of a ventilator, regulated baking with steam for considerable increase in volume, extremely precise baking with thermal probe, built-in program of proofing.
- Because it is multi-purpose. It can be used for both bakery and food. It is always possible to widen and diversify the range of products. Cook and bake with one device.
These are the reasons why chefs and confectioners from all around the world opt for RATIONAL!
To see and understand functions and advantages of this equipment, welcome to visit our workshops on bakery and confectionery:
- Royal brioche and dark pies with sprats
- Dark bread: spelt on leaven and souvenir malt rye bread
- Sponge cake – full load of unrivaled quality and pita bread with filling
- Gluten-free rhapsody: cookies, brownies and other
- Profiteroles with sweet and gastronomic fillings
- Pizza, like baked in a hearth and New-York cheesecake
The best are with us: Andrii Pyvovar – owner of catering company "Sanych Foods", founder of bakery "Vsem Hlebov” and Eduard Vinnytskyi – technologist of confectionery manufacture, expert in industrial technologies of confectionery manufacture, expert in launching of European lines using local raw materials, expert in the sphere of delayed baking technology, production of frozen convenience food.
Besides, the equipment for restaurants, hotels and supermarkets by world brands-leaders of the market will be presented at the exhibition booth of MERX HORECA:
