{"id":37694,"date":"2023-11-18T10:00:00","date_gmt":"2023-11-18T09:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37694"},"modified":"2023-11-17T09:19:19","modified_gmt":"2023-11-17T08:19:19","slug":"konyhakesz-cukraszati-alapanyagok","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/konyhakesz-cukraszati-alapanyagok\/","title":{"rendered":"Confectionery at the next level: how we can help your work \u00a0"},"content":{"rendered":"
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One of the biggest challenges facing the hospitality industry today, apart from the general labour shortage, is the lack of qualified pastry chefs. This problem affects not only smaller caf\u00e9s and restaurants, but also larger chains and luxury hotels. What is behind this shortage and how can Matusz-Vad help the confectionery industry?\u00a0<\/strong><\/p>\n\n\n\n

Causes of the shortage: education and labour market\u00a0<\/span><\/h3>\n\n\n\n

Changes in the education system and the labour market have contributed greatly to the shortage of pastry chefs. On the one hand, there has been a decline in interest in the profession among young people and, on the other, vocational training has not always been adapted to rapidly changing market needs. In addition the difficulties of the pitch<\/a> and often low wages can also put off potential candidates.\u00a0<\/p>\n\n\n\n

On the sunny side<\/span><\/h3>\n\n\n\n

But fortunately, our portfolio includes a range of products that are perfect for everything from small, corner patisseries to buffet desserts and fine dining confectionery. Our selection<\/a> without exception, products have been selected that are of high quality, easy to handle, easy to dose and can be used without waste. \u00a0<\/p>\n\n\n

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Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

The importance of quality raw materials\u00a0<\/span><\/h3>\n\n\n\n

Not only do they represent quality, but they also save time and energy with their simple and waste-free use. The 35% cream and 82% butter make an excellent base for creams and cakes, while the silkiness of mascarpone adds a touch of class to desserts. The versatility of creme brulee base and natural yoghurt add to the confectioner's repertoire, allowing for a quick and varied dessert offering. Convenience products like creme brul\u00e9e base allow pastry chefs to spend more time on creative details while ensuring consistent quality. <\/p>\n\n\n

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Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Frozen fruit is the confectionery magic bullet \u00a0<\/span><\/h3>\n\n\n\n

A frozen fruit<\/a>, such as apricots, raspberries and blueberries, can be indispensable ingredients in confectionery. These are products frozen by the shock method, on rolls<\/a> are not only tasty, but also versatile and easy to use. Thanks to technology, they retain their fresh taste, colour and nutritional value. They do not stick together, making them easy to portion and use. This saves time and money in the kitchen, as you only need to use as much as you need. \u00a0<\/p>\n\n\n\n

Apricots are perfect in frangipane tartlets, pies or even apricot chocolate cakes, as their rich flavour gives a special character to the cakes and they go particularly well with chocolate. Raspberries are a perfect addition to creams and mousse. It can be perfect for panna cotta, macarons or raspberry chocolate mousse, for example. The vibrant colour and fresh flavour perfectly enhance desserts. Blueberries are not only delicious but also perfect as a decorative element. It can be used in cheesecakes, muffins or even to decorate yoghurt blueberry tarts. The fresh, slightly tart flavour of blueberries makes them an easy addition to simple cakes.  <\/p>\n\n\n

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Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Fruit and chestnut pur\u00e9e<\/span><\/h3>\n\n\n\n

In general, purees are particularly practical in fast-paced kitchens, as they are also fully cookable and easy to portion. This saves time in your kitchen, allowing you to work faster and more efficiently. <\/p>\n\n\n\n

The use of fruit and chestnut pur\u00e9es is becoming increasingly popular in confectionery. These ingredients are not only rich in flavour and versatile, but also make kitchen work much easier. Fruit purees such as strawberries, pears of wilms or even the exotic passion fruit are perfect for modern confectionery. Not only do they preserve the flavour and aroma of fresh fruit, but their consistency is also ideal for making creams, mousses and fillings. They are also great ingredients for fruit tarts or refreshing sorbets. Chestnut pur\u00e9e is a special and elegant ingredient that adds a deep, rich flavour to desserts, so it is not only a good choice for the autumn\/winter season. It works wonderfully in truffles or as a filling for chestnut pies or as a bonbon. A Chocolate <\/a>and the coffee harmonises fantastically with its flavour, so it's (also) worth experimenting with on that line.\u00a0\u00a0<\/p>\n\n\n

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Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

The basis of sweet and savoury confectionery: puff pastry<\/span><\/h3>\n\n\n\n

Puff pastry is a great base for both sweet and savoury cakes. It can be used to make cheese sticks, snails, or even mini quiches with a richer filling. They are perfect as an appetizer, party snack or even as part of a light lunch. Fully ready to cook, our buttery products are available in different sizes and thicknesses and are easy to shape and vary, making them suitable for making cakes of different shapes and sizes. It's an ingredient that makes it easy to create tasty and eye-catching dishes, whether you're creating classic recipes or coming up with innovative ideas. \u00a0<\/p>\n\n\n

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Image: www.shutterstock.com<\/figcaption><\/figure>\n<\/div>\n\n\n

For more inspiration, check out on our blog<\/a> desserts on our website or check out our in our webshop<\/a> Available from a wide range of products. \u00a0<\/a><\/p>\n

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