Shopping Forecast: the latest product launches

By BigHospitality

- Last updated on GMT

Pizza flour for restaurants

Related tags: Equipment, Chips, Tableware, Pizza, Flour

This month's selection of product news stories includes glasses from Utopia, de Buyers new non-stick pans and Metcalfe's latest pasta machine.

The Chequers at Crowle claims McCain Foodservice prize

The Chequers at Crowle, in Worcestershire, has won McCain Foodservice UK’s £10,000 prize draw. The competition was launched by the chip supplier in July in a bid to support the foodservice industry. McCain Foodservice UK is absolutely thrilled to be supporting a local, independent business in getting back in the game during these testing times. When presented with the cheque, The Chequers director Faye Donely said that award had brightened her team’s spirits for the first time since Covid-19. “I couldn’t say thank you enough to everyone at McCain,” she said. Donely will use the cash to extend the pub's garden and outside dining area, ensuring the future set up and operation at The Chequers is secure for Covid-19 dining restrictions.

"Everyone here at McCain is beyond proud to now know that McCain have played their part in the future progression of The Chequers story,” says McCain Foodservice UK commercial director Richard Jones. “We aim to continue to be able to support similar businesses and our customers throughout the future.”

www.mccainfoodservice.co.uk

De Buyer launches Choc Intense non-stick cookware range

French manufacturer de Buyer has launched Choc Intense, a non-stick frypan range made of forged aluminium. It works on all heat sources including induction. The forging process undertaken during manufacturing makes the aluminium harder therefore more durable, which de Buyer says is a big advantage when used in busy commercial kitchens. Made in France, the Choc Intense frypans benefit from a reinforced ultra-thick non-stick coating inside and outside, keeping their non-stick properties for longer (50% longer lifetime) and making them easy to clean. The riveted handles are made of gloss-finished stainless steel. The pans are recommended for reheating, simmering and 'low-temperature delicate cooking'.

www.signature-fse.com

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Utopia 'adds suspense to the serve'
Utopia has launched a range of double walled glasses made from bora silica glass, which has a high resistance to extremes of temperatures. Options include Buddha mugs, which as the name suggests are rounded and squat and have a capacity of 39cl and are 95mm high, and stemless champagne glass. Utopia says the bubbles ‘look pretty when magnified through the double walls’. “Double walled glasses are great for keeping hot drinks hot and cold drinks cold, they are comfortable to hold, protect hands from hot and cold and what’s more they show off the drinks in an interesting way because the beverage appears suspended inside the glass surround,” says a spokesperson. Utopia also supplies double walled tumblers in amber, blue and green. Prices start from £3.78 for the Buddha mugs. 

www.utopia-tableware.com

Metcalfe launches La Pastaia machine

Metcalfe Catering Equipment has launched two new pasta making machine under its La Pastaia brand. Both combine a mixer and screw extruder to make ‘light work’ of fresh pasta in an assortment of shapes and sizes. The compact, table top TR50 model can extrude up to 2.5 Kg per hour from a 1.3kg tank, and is supplied with a wide range of fittings and dies. The larger TR70 unit can handle up to 4kg of pasta an hour, producing everything from spaghetti, tagliolini, and pappardelle to fettuccini, maccheroni or rigatoni with the interchangeable dies. All components that come into contact with food are made of stainless steel or food grade bronze, and the machines can be ‘easily’ disassembled for cleaning.

www.metcalfecatering.com

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Carr’s Flour launches new product for pizza market

Carr’s Flour, has launched a new premium grade pizza flour that it claims is the ‘best pizza flour available to the UK market. Amore Farina means ‘love flour’ in Italian and has been developed with input from pizza experts. The product is said to create a strong, white, smooth and elastic dough that ‘remains light and gives the perfect rise, to create authentic pizzas, every time’. Milled at Carr’s Flour’s Maldon Mill, the flour has been designed for everything from thin and crispy pizzas to deep pan pizzas. “Our ‘NEW’ traditional Carr’s Pizza Flour has been developed by experts to produce the best pizza base and we’re delighted to be able to offer this to our customers,” says Carr’s Flour sales and marketing director Allan Burns. “Over the past year we have worked tirelessly with pizza makers to discover what makes a great pizza flour.”

www.carrsflour.co.uk

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