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Frozen Food Europe January - February 2010
42 / 44
P R O D U C T S U P D AT E A milestone for frozen
pizza
Dr. Oetker has two reasons to celebrate in 2010: 40 years of frozen
pizza
and 25 years of
pizza
Ristorante.
When eating healthy is right on top of your...
fish
stick!
Golden Fish Fingers are made out of 100%
fish
file, with a crispy, boneless coating. The
fish
sticks are a rich source of proteines and phosphorus, that can be prepared in the oven, without adding oil, thus being the perfect option for a healty meal for both for adults and children. 5 Golden Fish Fingers bring a quarter of the daily proteines and phosphorus quantity our body needs. Fish is essential in children's day-to-day feeding, having an essential contribution in their growing up process. Golden Fish Fingers have no bones, therefore being extremely safe for children. The picky ones shall simply love the taste of the crispy coating and their appealing shape. Frosta Golden Fish Fingers come in 300g packages and are already available on the European market. "The Frosta brand sets new standards in what regards the quality
It is already 25 years now that customers can buy the German
pizza
range from the frozen products displays of supermarkets all over Europe. And yet another reason to celebrate for Dr. Oetker in 2010: the Bielefeld-based company was the first, in 1970, to come out on the German market with a frozen
pizza
product: the
pizza
alla Romana range. In order to mark the moment, Dr. Oetker shall launch a new range of frozen
pizza
, the Ristorante with salami, mozzarella and pesto that, like every other version of the Ristorante, features the famous Italian taste and recipe, being made with a spicy tomato sauce and soft Edamer
cheese
, spicy salami and aromatic mozzarella and completed with pesto sauce. www.ristorante.de, www.oetker.de
of the ingredients used during the production process. In order to ensure products of a superior quality, the Frosta company applies the
fish
freezing rule in maximum 10-12 hours from capture, abord the ship, keeping the amazing taste of fresh
fish
as well as the nutritional values for as long as possible", says Adam Basalaj, General Manager Frosta. www.frosta.pl
Growing market of IQF
cheese
as ingredient
More and more catering accounts are using IQF
cheese
as ingredient for
pizza
s, sandwiches, gratins, paninis, salads as it makes it easier for them to use. New lines are being developped by the processors on a regular basis: IQF goat
cheese
, mozzarella, gouda, roquefort, reblochon, raclette, mimolette, Edam, some are breaded. Most are made available in slices, cubes, crumbles, grated. And innovations keep coming...to better meet the requirements. The chefs always tend to make it easier for them and more practical: reactivity is improved in the restaurant too as the product is ready to go in any quantity in a few seconds. Bacteriology is another issue that is being addressed with those lines since the product is cut and sized at the plant not anymore at the caterer's, restaurant's. Frozen means stabilized as usual and much longer expiry date demands of consumers for good, healthy, organic products. Over 95% of the raw materials that make up the AB-certified, 140g organic Baguettine are from organic farm produce. In addition, it is made according to traditional baking precepts: slow kneading, rising, pre-baking on real stone, giving it a high level of baking quality crustiness, the cream colour and consistency of the bread and its refined taste. Also, the Baguettine gives professionals compared to ambiant. Material cost too is better controlled when compared to ambient
cheese
that will require cutting and that will generate waste. Industries are another market of course that has been using IQF
cheese
for years:
pizza
s, ready meals, etc. In most cases the
cheese
processors may adapt the recipes. www.soignon.fr, www.le-centurion.fr
The Pure Baguettine is Bridor's response to the expectations of hotel and restaurant professionals and aims to satisfy the growing
a lot of flexibility, allowing them to offer their clients fresh bread at all times, while keeping control of their costs and their stocks. The Baguettine format makes it ideal for table service and easy for making sandwiches. And of course, using it is both quick and simple: Just 10 to 12 minutes cooking in a traditional oven, to obtain a bread of remarkable quality! gesine@bureaudepresseagro.com
42
January/February 2010
article
Pure by Bridor
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