05 Innovation


Pastry puts warewashing to the test


Te stubborn residues left on high-quality pastry laboratory equipment put warewashers to the test. Luigi Biasetto explains to Jim Banks why he trusts Hoonved to deliver spotless results


B 90 Aliworld


orn in Brussels, a city inextricably linked to the production of the finest chocolate,


Luigi Biasetto trained as a maître pâtissier chocolatier confiseur glacier. He returned to Italy in the 1990s, forging a career as a master pastry chef renowned for creativity. Te Biasetto method has since become a point of reference for the patisserie community. His pastry shop in Padua is


a mecca for anyone seeking the finest confections, and his laboratory L’Atelier Biasetto, aka “Te Temple of Sweetness”, is where he indulges his creative urges to create new masterpieces. Behind the shop’s stunning displays and the sophistication


of the lab’s experiments lies hard work, commitment, and more than a little mess. Making pastry is a mucky business, so robust hardware – to ensure elite levels of cleanliness and hygiene to match his products – is required. “First and foremost, the


fats are a big challenge,” says Biasetto. “Tey have a very high melting point. It is crucial to have a washing solution capable of effectively removing them. In a kitchen, most of the residues are related to the Maillard reaction, where sugars caramelize. Tese can be removed relatively easily. In pastry, however, we deal with a different type of dirt. “We use a lot of trays and


plastic containers, and grease sticks pretty well to plastic,” he adds. “Plastic doesn’t retain heat the same way metal does, so it’s harder to break down fats stuck


to it during washing. Having a dishwasher that can properly clean plastic items is a major challenge in pastry laboratories.”


Handling a heavy load In Biasetto’s lab, dishwashers start washing at 6:00am and run non-stop until midnight. On average, they wash 1,200 trays per day – sometimes more – as well as pots, trays, utensils, planetary mixer bowls and more. To be reliable is not enough. Tey must be durable enough to survive occasional mishandling by less experienced operators. “Tis is a real test for us,


because if a machine is beautifully designed but can’t withstand rough handling or distractions, then it becomes a problem,” says Biasetto. Energy and resource


consumption are also important.


Top: Alberto Carioni of Hoonved. Below: master pastry chef Luigi Biasetto


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100