On Monday 11/02/2019, two partners of ARTIZAN , with the support of experienced salesmen of F. KAZIANIS SA presented to the School of Tourism Professions several new products around the bakery and patisserie.
More specifically, Artizans’ professional bakery technician and consultant, Vangelis Fugas, made delicious eight-grain bread with its special mixture and fluffy and fragrant brioche bread which was filled with praline. It has also shown how to make marinated or tear-shaped buns while Mary Sima analyzed different types of fat.
Those who attended the exhibition, pupils or chefs, had the opportunity to get to know the New Artizan fat (excellent aroma and flavor of butter with a curved texture), margarine FRESKO (white color and fine fragrance ideal for pastries and any use in pastry) , margarine BAKE FRESH (ideal for cakes, tarts, cuisines) and IDEALE CAKE margarine (excellent aroma and taste, suitable for pastry, creams, cakes, pastries and pastries – with 20% butter and cream).
The excitement in the eyes of both , children and experienced chefs, was clear, the show was successful and we , as a company, have more motivation to keep evolving. Here is a photo gallery.
