WMF unveils bean-to-cup innovation
Designed in the same style as the WMF’s 8000S, with an 8” LCD MMI screen for operator interaction, the 32.5cm-wide 1500S coffee machine offers some of the same features, but from a much smaller footprint.
With a hot and cold drinks capability it enhances the environment of smaller operations, whether located front or back of house. The touch screen makes it easy to use for self-service. The 1500S has a recommended hourly output of up to 180 cups.
As all WMF automatic bean-to-cup coffee machines, the 1500S can be personalised to suit the operator’s requirements. It has an improved brewer and benefits from a height adjustable spout (with a clearance of up to 175mm) and selectable mood lighting.
Tulip develops 10-minute sous-vide pork range
Customisable and individually portioned in cooking bags, the range’s five products (pork collar Strogonoff, pork collar in ale, pork collar diced chilli, pork collar diced Vindaloo and pork fillet Char Siu) can be cooked in 10 minutes or less. Each bag contains a cut of pork, vegetables and sauce.
The products are sous-vide-cooked for six hours at one of Tulip’s 17 UK sites, then frozen. They can be reheated from frozen or chilled in a microwave, steamed or boiled.
They will be available to order for October menus, and 22 further lines are in development for both winter and summer menus.
The 10 Minutes or Less range is designed to combat the pressure to turnaround a quality meal from order to plate in 10 minutes.
Bridor launches mini-dessert line
The Bout’Choux range showcases choux pastry in two different formats: mini religieuses (a smaller profiterole sandwiched over a large one) and mini éclairs.
Eclairs come in five different flavours: vanilla, chocolate raspberry, lemon, coffee and coconut.
Religieuses, whose name means "nun", are supposed to represent a nun in a habit. They are made of two crisp choux pastry shells filled with authentic flavoured crème pâtissière topped with fondant and finished with Chantilly cream.Flavours available are chocolate, vanilla, raspberry, coffee, lemon and salted caramel.
Quick frozen, these patisseries are ready to serve after defrosting for three to four hours at 4°C.
Woodall introduces British charcuterie
The range showcased at Hotelympia includes three air-dried hams, a Cumberland sausage salami and an extra-matured, smoked pancetta.
The company uses traditional recipes, curing and smoking techniques developed by the Woodall family in 1828.
The Air-Dried Royale Hamis pickled in a blend of Landlord Pale Ale, molasses, vinegar and brown sugar before being lightly smoked. The air-dried Black Combe ham is hand-rubbed with a spiced dry cure mix, smoked over oak and air-dried for 6 months. The air-dried Cumbrian ham is traditionally hand-cured for six months. The air-dried smoked pancetta is traditionally matured over 55 days, making it perfect for cooking with but also ready to eat straight from the pack. The Cumberland salami is cured for six weeks to create a ready to eat product different from continental salamis and chorizos.
This charcuterie is perfect to serve as part of a sharing plate matched with English wine, beer, cheeses and pickle for a British charcuterie platter. It can also be used to lift everyday dishes such as pizzas, pasta, salads and sandwiches.
New coffee machine from Gimoka
Gimoka’s new Kelly coffee machine can deliver a range of hot beverages using the brand’s Espresso Italia Capsule System. Featuring hot water and steam functionalities, it allows programmable dosage and the storage of 20 used capsules in a removable drawer.
With its modern design and easy-to-use functionalities, the Kelly coffee machine can suit any environment.