Pidy unveils 2013 range of patisserie and desserts

22-May-2013 - Last updated on 26-Apr-2021 at 18:34 GMT

Belgium-based pastry manufacturer Pidy has unveiled its 2013 range of desserts including eclairs

Pastry manufacturer Pidy has unveiled its 2013 range of foodservice dessert items which includes fruity cups, pastry shapes and a selection of sweet crumbles.

Product details:

This year's Pidy range includes:

Colourful fruity cups made with 30 per cent fruit juice which come in four varieties - strawberry, banana, mixed berries and orange. The cups can be filled with a range of fillings and can be used as a pre-dessert, afternoon tea or as part of a petits fours selection.
Sweet crumbles which can be used as a dessert topping or part of a filling - they come in seven assortments including meringue drops, American cookie crumbles and strawberry meringue crumbles.
Ready to fill sweet pastry shapes - triangles, squares and round shapes. All three also come in chocolate flavours and a mini range.
Classic sweet pastry tarts, puff pastry tarts and small and giant choux buns.

USP:

The family-owned pastry manufacturer has production sites in Belgium, France and the USA and has been creating a range of pastry products for more than 63 years.

Availability:

For full availability information call Pidy direct on 01604 705666.

Price:

The cost for foodservice buyers depends on the size and type of the order.

Why should you buy it?

Robert Whittle, general manager at Pidy UK, said: “Pidy’s range offers a wide array of 'ready to fill' patisserie items which can be packed with a variety of sweet ingredients such as fruit, mousse and ice-creams.

"The Pidy range of flavours, taste, textures and styles ensure that our clients are able to cater for a number of consumers from the health conscious to those that wish to indulge. Feedback from our customers has highlighted the time and cost saving advantage of our product as well the continuous taste and quality.

"Zen shaped flat walled edged pastry tarts have become very fashionable in hospitality and bakery offerings. There has been an increase in experimentation with ingredients, cakes and individual sweet tarts in the wake of popular TV programmes.

"I predict that the future of desserts will go back to the traditional based puddings, cakes and patisserie but with a modern twist such as unique presentation, interesting ethnic flavours or unusual concepts and props such as a pipette to inject a certain Heston Blumenthal-interest into the dessert.

"Trends which are emerging from the UK market are bite-size desserts and traditional individual short crust pastry cases, driven primarily by the independent coffee shop sector as they strive to expand their offerings to a more discerning clientele,” he added.

More information: