Chef Stephane Treand's Master Series
Five day classes for the intermediate or advanced student looking to learn new pastry concepts or develop more professional skills.
Chef Peter Yuen
Three day master class with Chef Peter Yuen. Breakfast Pastries & Dough Lamination
New from Koma: VARIOTHERM
Possibility of having different temperatures and humidity levels in each compartment.
An advanced and independent temperature control per compartment is possible thanks to the partitioning wall separating each compartment.
Similarly, you can create the ideal conditions for any kind of bakery products. For instance, a dry environment for chocolate items, a wet one for fancy cakes with whipped cream and fruit and a deep freeze storage.
Introducing The Pasto Cooker
Pasteurizers for pastry, chocolate, catering and ice-cream industry.
Our range of pasto-cookers heat, stir and cool down your various preparations.
For the production of superior creams and ganaches (custard cream, lemon cream, fruit pastes, liquid caramel, jams, glazes,...), sugar syrup, bavarois, pâte à choux (choux, eclairs, chouquettes, profiteroles) but also savory sauces, bechamel,...
Boost Your Sales 25% or More with OCF Refrigerated Display Cases
Premier, European-made OCF refrigerated display cases for pastry and chocolate products are now available in North America exclusively through Bakon USA Food Equipment. Engineered with patented lighting and food preservation technology, OCF displays provide chefs with a reliable solution for quality and visually appealing presentation. The measured impact of effective food presentations is a 25% and higher increase in impulse sales. Learn more at www.ocf.fr