Pastry Laboratory
04/04/2024
Our catering has always hosted an internal pastry chef's laboratory which over the years has evolved in terms of dedicated staff, utensils, style and research. The constant investment and attention paid to the topic has always been a challenge for our owners in order to satisfy an increasingly curious, greedy and demanding customer.
The choice of machinery, for example, is fundamental with constant purchases and maintenance.
For example, we are talking about various types of ovens capable of carrying out different types of cooking, refrigeration machinery, blast chillers, all essential elements in a pastry laboratory dealing with materials such as creams, semifreddos, ice creams and others. The key words are therefore cooling, constant temperature control, hygiene and bacteriological prevention.
For processing we use professional mixers, capable of kneading large quantities of flour, eggs, butter and other ingredients to create your pastries, biscuits, etc. We are able to mix multiple ingredients at high speed and create a uniform dough to be delivered to the expert hands of our pastry chefs.
To obtain the thin layers of your beloved Millefeuille, the dessert most loved by Italians, to make strudels, croissants and other desserts you need an excellent sheeting machine capable of producing the best puff pastry. And we thought about this too, of course. Kneading, peeling, cooling at a fast pace for a succession of increasingly spectacular courses tailored to modern tastes: this is the high quality pastry that the Albatros Ristorazione laboratory is able to produce.
Obviously, a constant in our corporate philosophy remains both for Albatros Ristorazione and for our Podere Pendolino Restaurant: the high quality of the raw materials which have always been a guarantee of goodness for our confectionery excellences.
Last but not least, the continuous training to which our workers are subjected to learn and refine the tools of an ever-evolving profession.