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 pastry equipment technology is of great help, but what equipment is required to open a confectioner’s shop? Let’s see how to select it and make a difference.
What equipment is needed to open a confectioner’s
To understand what equipment goes into opening a confectioner’s, we need to map all the processes that a pastry chef performs every day in his laboratory. Start with a basic but comprehensive list: frying; baking; cooling and freezing; kneading; packaging; mixing; crushing/chopping. For each of these activities, what’s needed is dedicated pastry equipment:
- Pastry fryers for frying;
- Baking ovens;
- Refrigerators and freezers for cooling and freezing;
- Kneading machines;
- Packaging machines for packaging;
- Mixer for mixing;
- Flaking and crushing machines.
These are just some of the items of equipment that a confectioner can’t do without.
Firex offers one professional pastry machine for your workspace
Today, there are multifaceted solutions to support the confectioner in a whole range of processes, enabling him to use one machine instead of many.
This solution is provided by Firex Srl – the Middleby Corporation, a leading manufacturer of mixers, which proposes a single piece of professional pastry equipment that meets the main needs of the pastry workshops by ensuring maximum efficiency and effectiveness.
The product is called the CUCIMIX, a multi-purpose professional pastry tool that can transform any kitchen into a high-performance technological workspace. It’s a solution that meets many of the main needs of confectioners, by ensuring maximum efficiency and effectiveness. Let’s see how.
What does world champion pastry chef Davide Malizia say about Cucimix?
Cucimix is a multifaceted machine that does not stress the product while maintaining the organoleptic qualities of the ingredients. It’s a technology already in use with many confectioners around the world.
Pastry chef, world pastry champion and sugar artist Davide Malizia says: “Cucimix is my ally in pastry making, it’s really the machine of the future. I can’t do without this machine in 2023, as it maintains standards in baking preparation with an automatic mixer and a display that makes monitoring easy for me and my colleagues.”
With Cucimix you can bake, sauté, mix and much more
Cucimix is able to bake, sauté and knead in complete autonomy, thanks to the FTC Firex Touch Control technology, a practical and intuitive latest-generation touch control that enables monitoring of every function, process and production phase.
A single machine is capable of doing what used to require many items of equipment.
The use of Cucimix therefore translates into a significant saving of time, labour, energy consumption, and the creation of new gastronomic options.
DISCOVER ALL THE PREPARATIONS YOU CAN MAKE WITH CUCIMIX
Enter FirexLab, the Firex video gallery where you can watch Cucimix at work and discover the endless preparations you can make with just one machine. There are dozens of videos to introduce you to all the benefits of having in your workplace an item of equipment that is the choice of so many confectioners around the world.
How to replicate your best recipe over and over again.
Increasingly, “handmade” products are being supported by technology. Cucimix enables each operator to replicate any recipe perfectly, avoiding the problem of a “handmade” product that often varies in shape and taste, and a high quality standard that is not always met.
All this is enabled by FTC technology: Firex Touch Control, the Cucimix electronic panel through which multi-step recipes can be stored and the machine can be left to start and finish the recipe automatically.
How to control confectionery temperatures perfectly.
Even for multi-step recipes, Cucimix supports the pastry with 3 temperature probes:
- the first is in contact with the product, enabling precise management of delicate as well as high-temperature cooking.
- the second probe is located at the bottom of the tank and regulates the temperature between 20 and 220 °C.
- The third probe regulates the heating of the walls.
Precise, even and progressive heating.
Excellent smooth creams and caramels can be created, in which the sugar doesn’t crystallise and the caramel has a much more homogeneous colour than when cooked over a flame.
This is possible with Cucimix due to its precise, uniform and progressive heating system. Moreover, its large heated surface area allows for more evaporation, enabling a jammy state to be reached faster.
Every pastry chef faces the difficulty of endlessly replicating his best recipe, especially if it consists of various different steps.
Open a confectioner’s with Cucimix
Opening a confectioner’s with Cucimix means choosing a real helper capable of automatically managing multi-phase recipes in complete autonomy. Furthermore, replicability, standards, temperature control and greater autonomy has now become possible, leaving the pastry chef time to take care of other things because Cucimix takes care of the cooking.
Crème patissière, crème anglaise, caramel, caramel nuts, marmalades and jams, as well as chocolate ganache and jelly: start making them with Cucimix. Come and find out at: https://www.firex.com/en/pastry-ice-cream-shops/
