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Cucimix is a precious ally in the day-to-day activities at the Ozone Pastry &Co pastry shop, read their story!
Firex Review: Ozone Pastry &Co
Firex Review: Ozone Pastry &Co
Firex: Discover the quality
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Firex events and exhibitions 2026
Make sure to visit us at the most important international events dedicated to the food service, food processing and pastry sectors. Don't miss the latest updates on our upcoming events and discover the quality of our equipment.
Carpano Speck: craftsmanship and standardized cooked products with Cucimix
Davide Fontanive (Carpano Group) about the company’s evolution and how Firex Cucimix bratt pans (180 and 70 L) support production of ragù, goulash, jams, and desserts.
From Michelin-starred kitchens to his own pastry shop: Cucimix is his right-hand partner.
Etienne Culot, a pastry chef in Grenoble, explains why he chose the Firex Cucimix 30L: precise temperature control, easy cleaning, and maximum efficiency in the lab.
From Fresh Produce to Healthy Ready-to-Eat: Zagara Food Grows with Cucimix
Zagara Foodhttps://www.zagarafreshandfood.it/ItalyIndustry: fresh produce (fruit & vegetables) Zagara Food was born from the experience of Luca and Dario, owners of Zagara Snc in Italy. For 11 years they have been selecting niche, high-quality fruit and vegetables, bringing to their shop the best of their homeland, Sicily. Building on this solid foundation, a natural evolution began: transforming […]
Artisanal candy production: professional equipment and processes
Candies are sweet products made by cooking a mixture of glucose syrup and sugar with aromas and extracts from herbs, aromatic plants, fruits, juices and flavorings. For a long time, candies and, all confectionery products in general, were consumed exclusively among royals and aristocrats. It was only in the second half of the 19th century […]
Confectionery equipment that you can’t do without
The pastry shop is increasingly a place where pastry professionals express themselves in a veritable science of recipes and strict formulas. A kind of “mathematics” that obliges the pastry chef to pay maximum attention to many variables to ensure success and compliance with the goals set by “food cost”. In this context, the support of […]
Innovation in School Catering: Základní škola Sulice in the Czech Republic
Discover how Základní škola Sulice in the Czech Republic has revolutionized school catering with advanced technologies.
NanoLabo: A Story of Passion and Innovation
NANO LABOhttps://nanolabo.it/ItalySector: Gelato/Pastry NanoLabo is an artisanal pastry and micro ice cream workshop located in the province of Treviso. The owners Elena and Alessandro are two talented pastry chefs who met at the prestigious Cast Alimenti pastry school: at the time Elena was studying haute patisserie, while Alessandro worked as a scholarship student. After leving […]
LAKRIDS BY BÜLOW, the gourmet licorice made with Cucimix
LAKRIDS BY BÜLOW: Cucimix is a reliable product that consistently supports our gourmet licorice production. Cucimix controls the timing and temperatures.
The HB Brewery in Munich chooses Cucimix
Proud to be one of the major food suppliers for the annual Oktoberfest. Cucimix ensures higher production volume with less staff and consistent quality.
Pressure cooking: an overview
Pressure cooking is a technique that has transformed the way we cook in the kitchen, especially in terms of saving time. This method takes advantage of the increased boiling temperature of water obtained when working at a pressure that is higher than the environmental pressure. This helps speed up the cooking process, proving to be […]
Ponte: Recommended restaurants in the Michelin guide
The efficiency and consistency of our culinary process is of the most importance to our restaurants and Firex Cucimix, certainly helps us do those things better.