{"id":35256,"date":"2023-03-10T12:46:53","date_gmt":"2023-03-10T11:46:53","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=35256"},"modified":"2023-03-10T13:02:27","modified_gmt":"2023-03-10T12:02:27","slug":"vastapssal-zarult-a-3-pidy-roadshow-gyorben","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/vastapssal-zarult-a-3-pidy-roadshow-gyorben\/","title":{"rendered":"The 3rd Pidy roadshow in Gy\u0151r ended with a thunderous applause<\/strong>"},"content":{"rendered":"
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For the third time, the Pidy-sponsored product demonstration series took place, this time in the Garzon Plaza**** in Gy\u0151r. Once again, the focus was on ready-to-cook, versatile cakes and desserts.<\/strong><\/p>\n\n\n\n

Two of our creative chefs, Ferenc Bri\u00e1k and Ferenc Sz\u00e9kely, are the big hit, Budapest<\/a> and Szeged, he gave a sold-out presentation on his home ground in Gy\u0151r. As in previous events, products from Pidy, Nats Rawline, Darta, Pop Dots, Poppies Bakeries and Pfalzgraf were spotlighted, highlighting their product benefits and wide range of applications.  <\/p>\n\n\n\n

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Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n\n\n\n

Those working in the hospitality industry certainly do not need to be introduced to the Pidy-t<\/strong>, which has been present for more than 50 years in the market.<\/a> The small Belgian bakery now sells 300 products across Europe, and their puff pastry is second to none. Nothing proves this more than the fact that it is almost impossible to tell the difference between butter and margarine, and their use is limited only by the imagination. In addition to the puff pastry, we also made 3 different types of sponge cake, which were used to make French log cake and tiramisu.<\/p>\n\n\n\n

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Mille-feuille made of puff pastry\/Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n\n\n\n

Darta - unbeatable in fruit<\/span><\/h3>\n\n\n\n

A company based in Belgium<\/a> has earned the title of market leader in more ways than one. Thanks to their unique shock technology, the fruits (and vegetables) do not get wet and retain their flavour, texture and, last but not least, their vitamin content even after heat treatment. Their repertoire includes fruit and vegetable salads, spices and mushrooms. At the Gy\u0151r event, two types of glass desserts were made with mango and pineapple rice pudding. The recipes prepared by our chefs did not contain any thickening agents, as they are of premium quality and can be used to produce a full-flavoured fruit juice.<\/p>\n\n\n\n

A unique dessert from a ready-made product<\/span><\/h3>\n\n\n\n

In addition to demonstrating the wide range of uses of each raw material, we also prepared finished products for our guests. A Nats raw vegan desserts<\/a> nothing is heated above 46 degrees Celsius during production. This guarantees that all ingredients are fully preserved and retain their vitamins and minerals. Their equalised, conveniently packaged products can be stored for up to 14 months in the freezer and 7-9 days in the fridge without deterioration, making them a particularly good choice for kitchens that lack a pastry chef or preparation room. The cakes look wonderful on their own, but with the addition of a few edible flowers or lyophilised fruit, any restaurant can personalise them to suit their audience.<\/p>\n\n\n\n

Pop Dots are tasty, fun with donuts<\/a> has been a feature of the dessert menu in a wide variety of restaurants for decades. Like Nuts, they melt at room temperature and are ready to eat. And with a few additional garnishes, they can be the perfect base for any bistro.<\/p>\n\n\n\n

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Photo by Rich\u00e1rd Szab\u00f3<\/figcaption><\/figure>\n\n\n\n

Community building performance<\/span><\/h3>\n\n\n\n

Thanks to our interested and diverse audience, we were able to create an extremely good atmosphere and interactive event, where, in addition to delicious snacks, a lot of information and business cards were exchanged. You can meet our creative chefs next time on 29 March at Piroska Cs\u00e1rda in Si\u00f3fok. At this event, we want to inspire our partners in the breakfast catering business.<\/p>\n\n\n\n

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