Europain Innovation Awards 2020: 7 winners for a responsible Bakery-Pastry Industry
Wednesday 4 December, the committee of experts composed of professionals from the bakery-pastry industry and the specialised press announced 7 winners (4 for the “Manufacturing” category and 3 for the “Sales” category) among the 20 nominees. The awards ceremony will take place on the Europain Forum on Saturday 11 January – 1 pm at Paris Expo Porte de Versailles Hall 1.
The committee of experts was keen to reward the innovations most in line with a responsible approach to bakery-pastry, connected with the environment and the challenges of our times. The judges agreed that a supplier to the bakery-pastry trade today must implement CRS practices to develop new products (Sofinor, Euralux) and improve on existing products (Gilac) in order to appeal to new clients. The aim is to accompany an industry that is increasingly connected so as to facilitate maintenance and simplify the user interface (VMI, OCF) or propose new more traceable ingredients that are also original (Bellevue).
The committee of experts :
- Anthony BOSSON – Bakery shops L'ESSENTIEL
- Jean-Pierre DELORON – Magazine LE MONDE DES BOULANGERS
- Laurent ESTEBE – Magazine HONORÉ LE MAG
- Pierre Tristan FLEURY - LEMPA
- Christophe GIRARDET – Bakery VICTOR & CIE
- Thomas PARIS – Bakery MONTGOLFIERE
- Gérard SABY – Magazine LA TRIBUNE DES METIERS
winners in the « selling » category
More than standard waste sorting bin, this unit by SOFINOR also integrates a weighing feature that is an excellent way to raise consumer awareness with respect to food waste.
Fun and educational for the younger consumers, it enables restaurants to remotely collect information on the weight of their sorted waste per service, week, year...
In addition to helping professionals optimise the composition of their menus, the waste sorting unit by Sofinor also helps them respect the standards in force in the mass catering sector regarding waste sorting and management.
GILAC introduces its first divider trays made of bio-materials sourced from natural & renewable resources. GILAC is a responsible French manufacturer that proposes an alternative to standard materials while ensuring optimal food safety and quality. The bio-sourced materials are selected with great care to guarantee they satisfy GILAC strict requirements.
The trays are perfectly adapted to heavy duty use in professional food environments with strict requirements. Just like standard PEHD divider trays, they feature limited retention zones, placing the emphasis on rounded angles to facilitate cleaning and are resistant to shocks. The divider trays are white, with no colouring, and can be personalised using IML for permanent labelling.
The new Digy touchscreen terminal lets you adjust and control the different stages in dough preparation: programming of recipes, operation, monitoring… Digy is easy to use thanks to its intuitive streamlined design that adopts the browsing style of other common connected objects. The Digy interface is designed specifically for bakers and pastry chefs: its touchscreen and front panel are resistant to shock, waterproof and flour dustproof (international standard IP65). Digy controls with simplicity the two operating modes of the GENIUS EV kneading machine: manual or automatic.
GEM 280F is durum ‘whole’ wheat flour. Recognised for its interesting nutritional properties, under certain conditions the use of GEM 280F can confer the label ‘source of’ or ‘rich in’ fibres to your products. Fibres are mainly found in the external layers of durum (husks or bran). Durum wheat bran is more neutral and less astringent than soft wheat bran.
This means that nutritional enhancement does not impact the organoleptic qualities of the finished products. Of particular interest for soft bread, GEM 280F can improve the nutritional properties of a product that is well accepted (in terms of taste and texture) by most consumers, in particular for populations less used to eating bread with crust.
winners in the « selling » category
Highlight your products and make the display unit invisible to let your creations really stand out. This was our objective with PERPSPECTIVE, an ethereal display cabinet that blends in with the décor of your shop. Perspective enables friendlier exchanges with customers and really makes a difference in the presentation of your gourmet products. To optimise the aesthetics of your products the display unit is also fitted with OCF patented lighting. Soft lighting that does not generate and heat and minimizes shadows. Thanks to PERSPECTIVE, pastry shops will be sure to capture a maximum of attention.
With their innovative system SERENITY CONNECT (SC), OCF propose a predictive and preventive system for the control and maintenance of display units from your Smartphone.
The app provides information and access to the controls to adjust the temperature, monitor compressor and fan operation, activation/deactivation of the display unit, lighting, forces defrosting and demisting.
Notifications are sent via the app to remind you of regular maintenance operations (cleaning
of fans and condenser, weekly shut down for full defrost, annual checks). The notifications are sent according to a predetermined frequency to ensure optimal performance.
Euralux propose single or double glazed lift-up glass lids with open/close smooth brake system designed for over the counter or self-service. The system has no aluminium frame and has the dimensions of a standard 325 x 530 mm GN pan. It can be combined with other lids in order to cover the entire surface of the display unit and enables easy access to separate compartments.
This is the ideal solution to keep your cold display units closed to ensure enhanced preservation and energy savings, while offering great flexibility.
The opening angle is limited to 70 degrees to avoid accidental knocks. This leaves sufficient space to access the contents and makes it easy to close. The closing brake system applies at 65 degree and is further retained from 15 degree to ensure smooth closing.