Puratos Opens Industrial Patisserie Competence Center

The Pilot provides customers with the facilities and tools to develop specific solutions and to research and test final applications before moving to the final implementation on the customers’ production line.

16 Feb 2010 --- In order to better understand and respond to the special requirements of the industrial patisserie sector, Puratos has opened an Industrial Patisserie Competence Center (IPPC). The IPCC focuses on research of patisserie industrial processes, the development of industrial applications and the training of customers and clients.

“Our Center offers a complete package of solutions: from ingredients to finished products’ recipes and their nutritional value, from processes to implementation and evaluation (sensory, profiling,..), says Pierre Tossut, Group R&D Director and SBU Patisserie Director.
 
Heart of IPCC is the Puratos Industrial Pilot Patisserie, a fully equipped test center for technological innovation and process optimization in industrial patisseries at the headquarters of Puratos in Brussels, Belgium. The Pilot provides customers with the facilities and tools to develop specific solutions and to research and test final applications before moving to the final implementation on the customers’ production line.
 
The Industrial Pilot Patisserie is operational since January 2010. It will also offer trainings on specific applications and technologies to the industrial sector. The Pilot is supported by a worldwide expert team on industrial applications and processes.
 
“Puratos aims to be the expert on patisserie applications to better support its customers by understanding how their ingredients behave in industrial processes and with industrial equipment,” says Pierre Tossut. “This way, we want to help our customers further expand their business by faster developing new products together, introduce new ingredients on their line more efficiently and optimize their production lines by providing them with solutions already tested and developed for real production environments.”
 
The patisserie approach of Puratos goes back to the foundation of the company in 1919, when the first preparations for cakes were launched. Since then Puratos researchers have gathered an impressive amount of knowledge, thanks to the close partnerships developed with artisan, supermarket and industry customers in over 100 countries. Puratos progressively diversified its range and attracted talented specialists in many different fields. With the decentralization of its research department, the company created Knowledge Centers in different parts of the world. Puratos’ understanding of the patisserie specialties and cultures, including the knowledge of the interactions between the different ingredients (mixes, fillings, vegetable cream, glazes, ...) composing many patisserie items, as well as the development of the patisserie industry led to the creation of the IPCC.