On an original concept, resulting from the bakers’ culture, Technipat developed a large range of salted products. Our philosophy in biscuit solution and the developments made in partnership with our customers, push us to always widen this range.
Today, our salted biscuits is made of 4 great products’ families :
Each of those families offer different gustatory, sensory and organoleptic characteristics. Applications are infinite. They all can be declined through accessories (pepper, hazelnuts, almonds, vegetables, sesame…), with perfumes ( spices, flavours…), decoration (waves, marbled, stripes…) and natural colours ( pink, green, red…)
Moreover, we are able to supply adapted cutting shapes (discs from 38 mm, stripes and sponge sheets 580X380 or 600x400 ( to paste mechanically, wave cutting ).
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The pastry Bread “Classic” : a salted bread elaborated in the spirit of the sandwich bread, but with more shelf life, more applications, more uses, and more varieties. It can be of very soft, flavoured …, that’s the ideal product for Croque Monsieur and minced meat pie. |
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The pastry Bread “technic” : “pasteurisable”. This product is thiner, with a higher density, but still smoothy. It’s the ideal biscuit for fish cakes or minced meat pie, salted operas…. |
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Pastry Breads : “Softness” and “Viennese”. Both of them are made with soft and smoothy textures, suitable for cake lining, rolls, and savoury logs… and of course in canapés ( in disc shapes). |
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The blinitoast : close from the original blinis, it is baked in an oven and not on a pancake stove, which gives it an original texture and a more homogeneous visual aspect. |
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Genesis of Pastry bread
Pastry bread is not a savoury biscuit because “Bread” and “Biscuit” are two incompatible recipes, one containing salt and the other sugar.
Pastry bread is baked, then eggs are added before it is expanded (no fermentation process). It is thus a clever combination of two techniques, bakery and pastry cooking, a marriage born of the special Technipat expertise.
Pastry bread has the vocation of becoming a name in its own right, in the same way as Genoa bread, Swedish bread or unleavened bread, and of featuring in ingredients lists, for it respects a promise to the consumer. |
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