A Recipe for Yummy!

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XXXX De Toni Patisserie uses an Irinox Blast Chiller to help in producing these incredible treats.

Irinox Blast Chillers and Freezers are perfect for Patissiers

De Toni Pastisserie and Bakery is a wholesale patisserie located in Brookvale on the beautiful Sydney Northern Beaches and is a family owned business established in Europe.

After 12 very successful years in the hospitality industry in Slovenia, pastry chef Klemen Popit decided to expand his skills as a patissier. His passion for pastry brought him to Australia to perfect his skills at famous Le Cordon Bleu Culinary Art Institute in Sydney.

De Toni Patisserie are using an Irinox Blast Chiller and Freezer to fully capture the quality of their incredible product.

Passion, reliability and professionalism

Passion, reliability and professionalism are common to all patissiers and confectioners. With its technology Irinox helps exalt the quality of your creations and cut production costs while providing a well assorted display and reducing waste, to assure every good confectioner great success!

Every day they carefully select raw materials and experiment with new recipes to surprise and satisfy their customers. To enhance this constant commitment, choose reliable technology that facilitates and improves your job, by your side throughout the production processes.

Such technology has just one name: Irinox!

XXXX De Toni Patisserie uses an Irinox Blast Chiller to produce these yummy treats.

THE ADVANTAGES OF IRINOX FOR THE PATISSIER:

  • • Constant product quality;
  • • Vast assortment on display;
  • • Better organized production;
  • • Work cycle optimization;
  • • More rational use of personnel;
  • • Products always available;
  • • You produce even when you’re not at work.

XXXX De Toni French Tarts

QUALITY MIXES READY IN A FLASH

MultiFresh allows you to reduce production times and keep the quality of your mixes intact. The dynamic MIXES +12°C cycle is used to cool puff pastry, short pastry and sponge cake to the ideal temperature to ensure a soft smooth mix. Puff pastry requires both the mix and butter at a temperature of +12°C, which is ideal for laminating the butter and folding the pastry so that it develops evenly. After cooling, you can either keep some of the mix in CP Multi at +4°C or start a STRONG -18°C cycle and hold at -20° C in your CP Multi.

MultiFresh also assists you with your baking, step by step:

  • • It tells you when the time is right for taking the tarts out of the moulds so that in just a few minutes you can turn them out without damaging them.
  • • It tells you when the products have reached the ideal temperature for retail.
  • • It tells you when it has reached a temperature of +3° C to keep your tarts for a few days.

It automatically goes onto deep freezing at -18°C so that the products can be kept for weeks. MultiFresh: your new personal assistant from now on.

CHOCOLATE CREATIONS

Chocolate is one of the main ingredients for a confectioner and is used in numerous recipes, such as pralines, cakes, mousse, semifreddos and other chocolate based preparations. MultiFresh meets the needs of confectioners and chocolatiers with dedicated chocolate cycles that maintain its moisture so it can be preserved properly over time. For example, the CHOCOLATE -7°C cycle rapidly reaches the right temperature for cake decoration.

SAFE THAWING

Thawing is an extremely delicate step in the treatment of food, as it can compromise the quality and healthiness of your products. With the MultiFresh thawing cycles you can choose the time you wish to have fully intact products ready for retail or further processing. MultiFresh rapidly takes your products to the required temperature without compromising quality. For example, small cakes can be taken to -2°C for display in the window, certain that after thawing they will be perfectly kept until used.

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