{"id":2203,"date":"2017-04-12T11:03:08","date_gmt":"2017-04-12T09:03:08","guid":{"rendered":"http:\/\/brutarul.ro\/?p=2203"},"modified":"2018-01-12T11:12:35","modified_gmt":"2018-01-12T09:12:35","slug":"healthy-gluten-free-sugar-free-lactose-free-ingredients-trend-highlighted-gastropan-2017","status":"publish","type":"post","link":"https:\/\/brutarul.ro\/en\/healthy-gluten-free-sugar-free-lactose-free-ingredients-trend-highlighted-gastropan-2017\/","title":{"rendered":"Healthy, gluten free, sugar free, lactose free ingredients \u2013 trend highlighted at GastroPan 2017"},"content":{"rendered":"
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The exhibition took place in the city of Sibiu, Romania, 23-25 March 2017. The exhibition was visited by 21,575 professionals and representatives from bakeries, pastry shops, confectioneries, hotels, restaurants and other hospitality units who came to the event in order to see the latest technologies and innovations brought to them by 133 exhibitors and presented on a 7,000 sqm exhibiting space. The capacity to reunite equipment suppliers, ingredients, utensils and solutions with manufacturers, operators, specialists and entrepreneurs activating in the field has assured once again the success of the exhibition. <\/em><\/strong><\/p>\n<\/div>\n

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In 2017, GastroPan exhibition has been yet again the place of innovation, technology and professional solutions<\/h3>\n

With solutions developed by world-class experts especially for professionals in these industries, complex working techniques presented and demo shows of the most efficient technologies available on the international market GastroPan exhibition is the first-hand source of information, novelties and new international trends for professionals activating on the Romanian market. Visitors found complete rages of products and solutions for their businesses in the exhibiting booths: the newest and most efficient solutions for businesses such as bakeries, confectioneries, pastry shops, restaurants, coffee houses, mills, hotels, chocolate houses, ice cream shops or other related specialized shops, ingredients, the latest softwares and cleaning solutions. Among new trends and innovations presented at GastroPan were: healthy ingredients, products for a healthy lifestyle, gluten free, sugar free, lactose free products \u2013 a trend highlighted by Mr. Ilonka Boldizs\u00e1r, Vice President of International Union of Bakers and Confectioners, UIBC, on the official opening ceremony of the event \u2013, as well as multifunctional equipment, food trucks, solutions for reducing the cost of energy, high-tech machines.<\/p>\n

\"DSC<\/p>\n

Technological presentations, demo shows and tasting sessions<\/h3>\n

At the vast majority of the exhibition booths demo shows and technological presentations were held: preparing products made of special ingredients developed by the specialists, presentations of machinery and software solutions and tasting sessions of new types of coffee and other drinks. At the booths World and Olympic champion bakers, chefs and confectioners have shared their talents with thousands of visitors who had the opportunity to taste various products prepared at the booths of the exhibitors (bakery and pastry products, ice-cream, coffee, wine, different deserts etc.). Fruit and vegetable carving and the technique of modelling pulled, blown and poured sugar (isomalt-caramel) were also presented at GastroPan 2017.<\/p>\n

\"DSC<\/p>\n

GastroPan 2017: success for both exhibitors and visitors<\/h3>\n

Exhibitors had an exceptional opportunity to make their products and solutions known to a selected group of visitors, specialists interested in finding solutions to improve their businesses, while visitors had a great opportunity to benefit of special offers, vouchers and packages especially made for them. According to the first assessment of the GastroPan 2017 organizers, the estimated value of the deals that have been made during the three-day event rises above 7.5 million euros, and on the long run, following negotiations at the exhibition and the contracts that were signed there and those are to be signed after negotiations, the total value can rise above 90 million euros. Declarations of the 133 exhibitors show that considerable sales have been made at the exhibition; several exhibitors sold on the spot their exhibits, machinery, equipment and utensils that they presented at the show.<\/p>\n

Presenting the winners of GastroPan Competitions: the best bakers, pastry chefs and chefs in Romania<\/h3>\n

The best bakeries, pastry shops, confectioneries and restaurants sent their best specialists to enter the GastroPan Competitions, which took place within the GastroPan exhibition, in Sibiu, Romania, 23-25 March 2017. More than 100 contestants from all over Romania entered the competitions. Besides the greatest prizes \u2013 Cake of the Year 2017, Industrial Bread of the Year 2017 and Artisan Bread of the Year 2017 \u2013 the tastiest pastry products, the most impressive artistic pieces made of bread dough, sugar paste or chocolate, as well as the most beautiful, appetizing, esthetic, elegant and also healthy cold dishes prepared individually and in teams, as well as the most amazing artistic pieces made of fruits and vegetables have been awarded. We are presenting the winners of the 9 categories of GastroPan 2017 Competitions.<\/p>\n

CONFECTIONERY SECTION<\/h4>\n

Numerous pastry chefs from all around Romania competing in the Confectionery competition section were preparing and perfecting their recipes for the \u201dExotic Cakes\u201d that they presented to the international jury. To win the Cake of the Year 2017 contestants had to come up with new and original tastes, creative and tasty creations using exotic ingredients.<\/p>\n

The competition for choosing the best cake of this year challenged contestants to create an innovative cake made of exotic ingredients, having an exquisite and original taste. The theme of this category was Exotic Cakes. Any pastry shop will have the possibility to bake and sell the winning cake after the exhibition, provided they use the original recipe and the name \u201eCake of the Year 2017 – GastroPan\u201d.<\/p>\n

The Cake of 2017<\/h4>\n

The winners of this category:
\nI: Cazacu Anastasia \u2013 Vipp Fashion Srl, B\u00e2rlad
\nThe tastiest cake is the one called Feeria Cake. It has a meringue crust with brown sugar, gluten-free cocoa powder, pomegranate mousse and red pepper powder, caramelized pistachios.
\nII: Ciobanu Cristina \u2013 Hotel Belvedere, Bra\u0219ov
\nIII: \u0218erbu Camelia \u2013 Ana Pan, Bucharest<\/p>\n

\"DSC<\/p>\n

Sugar Paste Artistic Piece<\/h3>\n

Artists and cake decorators also had the opportunity to demonstrate their talents participating in The Sugar Paste Artistic Piece and Chocolate Artistic Piece categories. They had to create an amazing artistic piece related to the world of movies as the theme will be: \u201dCinema\u201d.<\/p>\n

The winners of this category:
\nI: Velniceriu Ionela \u2013 Megasimitis Srl, Constan\u021ba
\nII: Cazacu Elena Ada \u2013 Vipp Fashion, B\u00e2rlad
\nIII: R\u00e2pa Otilia \u2013 Fantezia Decor Srl, Satu Mare<\/p>\n

\"C2A<\/p>\n

Chocolate Artistic Piece<\/h3>\n

The winners of this category:
\nI: Farkas Ferenc \u2013 Dioszegi Srl, Sf\u00e2ntu Gheorghe
\nII: Balea Loredana Maria \u2013 Reghina Prodimpex Srl, Cluj Napoca<\/p>\n

\"C2B<\/p>\n

BAKERY-PASRTY SECTION<\/h3>\n

Both artisan and industrial bakeries had the opportunity to win the trophy of the Bread of the Year 2017, as this category was yet again(first time last year) divided into two different subcategories, according to the quantity of bread produced daily and the method of bread production \u2013 artisan or industrial. Within the same competition section, the Bakery-Pastry section, contestants entered the competition for winning prizes for the best salty pastry product for breakfast, as well as for the most amazing artistic pieces made of bread dough. The theme of Bread Dough Artistic Piece category is: \u201dAutumn in the Countryside\u201d.<\/p>\n

The best artisan and industrial breads have been awarded<\/h3>\n

GastroPan Competitions 2017 brought back equal chances for both artisan and industrial bakeries, as both will have the opportunity to win the trophy Bread of Year 2017 in their category. Contestants representing industrial bakeries with a minimum daily production of 300 kg of bread entered the competition for winning the Industrial Bread of the Year 2017 made in Romania, while contestants representing artisan bakeries with a maximum daily production of 100 kg of bread competed for winning Artisan Bread of the Year 2017 made in Romania. The judges decided who wins based on organoleptic properties (form, aspect, and crumb and crust structure, taste) and the innovative character of the product.<\/p>\n

Artisan Bread of the Year 2017 made in Romania<\/h3>\n

The best artisan bread is the bread called Sunbread (second from left). It contains rye flour, bread flour, brown flour, whole grain spelt flour, roasted rye flour, yeast, salt, sunflower seeds, pumpkin seeds, sesame seeds, carrots and water.<\/p>\n

Winners of the category:<\/p>\n

I: Bocskor Istv\u00e1n \u2013 Brut\u0103ria Bocskor, S\u00e2nmartin
\nII: Chica Mirabela \u2013 Ardelean Adrian Company Srl, Lugoj
\nIII: Di\u00f3szegi L\u00e1szl\u00f3 \u2013 Madexport Srl, Sf\u00e2ntu Gheorghe<\/p>\n

\"DSC<\/p>\n

Industrial Bread of the Year 2017 made in Romania<\/h3>\n

The best industrial bread is: BROWN POTATO BREAD, with 30% 16-hours leaven, flour 55 and flour 112, 15% real potato. The bread stays fresh for a week.<\/p>\n

Winners of the category:
\nI: Di\u00f3szegi L\u00e1szl\u00f3 \u2013 Madexport Srl, Sf\u00e2ntu Gheorghe
\nII: Alina Soare \u2013 Velrom Srl, T\u00e2rgovi\u0219te
\nIII: Bocskor Istv\u00e1n \u2013 Brut\u0103ria Bocskor, S\u00e2nmartin<\/p>\n

\"DSC<\/p>\n

Bread Dough Artistic Piece<\/h3>\n

The best artistic piece made of bread dough was made by Farkas Ferenc, baker of Madexport company.<\/p>\n

Winners of the category:
\nI: Farkas Ferenc \u2013 Madexport Srl, Sf\u00e2ntu Gheorghe
\nII: Geambazu Nicolae Florin \u2013 Megasimitis Srl, Constan\u021ba
\nIII: T\u0151k\u00e9s Tibor \u2013 P\u00e2ine de Cas\u0103 Srl, T\u00e2rgu Mure\u0219<\/p>\n

\"DSC<\/p>\n

Pastry Products<\/h3>\n

The best pastry product is a potato cake with common white (wheat) flour, potato, yeast, sour cream, butter, eggs, salt, sugar, pumpkin seeds and poppy seeds.<\/p>\n

Winners of the category:
\nI: Bocskor Roz\u00e1lia \u2013 Brut\u0103ria Bocskor, S\u00e2nmartin
\nII: Cazacu Elena Ada \u2013 Vipp Fashion Srl, B\u00e2rlad
\nIII: Farkas Ferenc \u2013 Madexport Srl, Sf\u00e2ntu Gheorghe<\/p>\n

A Special Bakery Prize was awarded to T\u0151k\u00e9s Tibor, master baker for his participation and performance at GastroPan Competitions throughout the years.<\/p>\n

CULINARY SECTION<\/h4>\n

Chefs who entered GastroPan Competitions had to prepare a festive plate for 8 people consisting of innovative dishes made of ingredients of their choice that comply with the theme of this category – \u201dHealthy lifestyle\u201d. Contestants having a more developed artistic spirit could show their talents in the Fruit and Vegetable Carving category, at which they had to present an artistic piece fitting into the topic of \u201dAquatic World\u201d.<\/p>\n

Cold Dishes<\/h3>\n

I (individually): Ciutacu Gheorghe \u2013 Bucharest On the winning plate: tuna with licorice and ginger in ricotta and cuttlefish ink crust, terrine made of zander with shrimp, red beans and peas, salmon perfumed with lemongrass and cream cheese, croutons, olives, sweet potato, sunflower shoots, velout\u00e9 red pepper and parsnip on quinoa biscuit crouton, vegetable mix (asparagus, purple potatoes, cauliflower, carrot, celery, olive oil), Limette sauce and Dijon sauce.<\/p>\n

I (in team): Bejenaru Vasilic\u0103, Gido Silviu Mihai \u2013 Hotel Belvedere, Bra\u0219ov The team made a fish plate, savarin with seafood baked and glazed with lobster butter, terrine of halibut fillets with shrimp, edamame and spinach, marinated salmon with horseradish cream, algae in leek crust with vegetable consomm\u00e9s seasoned with curry, Monk fish, rice-biscuits with cuttlefish, buillabase with vegetables, zander fillets, millefolie with pumpkin and cream goat cheese and vegetables, panna cotta with goat milk and vegetables, mixed salad with vegetables and sauces made of wild garlic and horseradish, mustard and mascarpone seasoned with curry, salsa with spicy mango and avocado.<\/p>\n

II (individually): Florea Ion \u2013 Unita Turism Holding S.A., Timi\u0219oara
\nII (in team): Voicu Filip, Preda Liviu \u2013 Brasserie Luther Srl, Bra\u0219ov<\/p>\n

III (individually): Muntean Nicolae Marius \u2013 Proiect Turism Srl, Sibiu
\nIII (in team): Anghel Roxana, Banciu Dumitru, Manolache Bogdan, Olariu Ovidiu \u2013 Continental Hotels Bucharest<\/p>\n

\"DSC<\/p>\n

Fruit and vegetable carving<\/h3>\n

\"DSC<\/p>\n

Winners of the category:
\nI: Foris Kinga \u2013 Castel Haller, T\u00e2rgu Mure\u0219
\nR\u00e2pa Adrian Raul \u2013 Fantezia Decor Srl, Satu Mare
\nII: Manea George \u2013 Panda Express Food Srl, Constan\u021ba
\nIII: Verde\u0219 Liliana \u2013 Alba Iulia<\/p>\n

The organizers are once again expressing their appreciation to all exhibitors, visitors, professional associations, members of the jury and all partners who supported the event. Congratulations to all contestants who entered the GastroPan 2017 Competitions showing off their talent and professionalism!<\/strong><\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

GastroPan exhibition concluded another successful edition thus reinforcing its leading position as an international trade fair for the bakery, pastry, confectionery, gelato, chocolate, milling, coffee and hospitality industries in Central and Southeastern Europe. <\/p>\n","protected":false},"author":4,"featured_media":2204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[30],"yoast_head":"\nHealthy, gluten free, sugar free, lactose free ingredients \u2013 trend highlighted at GastroPan 2017<\/title>\n<meta name=\"description\" content=\"GastroPan exhibition concluded another successful edition thus reinforcing its leading position as an international trade fair for the bakery, pastry, confectionery, gelato, chocolate, milling, coffee and hospitality industries in Central and Southeastern Europe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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