Konichiwa from Hilden: Macarons, Baisers & Cake à la Earl Grey

For most people, Japan is foremost known for sushi - this week, we also got to know the wide range of traditional Japanese and classic French sweet pastries.

Together with our master baker our Japanese guests baked traditional Japanese sweet pastries here in Hilden for a whole week. And they came with some curious recipes: Next to puff pastries, Madeleines and other delicate pastries such as macarons - which we also like to eat in Germany - they baked Earl Grey cake which got its name from the addition of black tea. Also Pain de Genes cake and Dacquoise - a kind of almond paste meringue have been tried, and all these  in our R-EVOLUTION rack oven and THERMICO PLUS convection oven.

Why did we bake only sweet pastries? For many years now, the cooperation between Marubishi and WACHTEL has been characterized by success and mutual appreciation. The visit to Hilden targets to test a market expansion. "WACHTEL's products are already very well received in the Japanese market - but the ovens are mainly found in bakeries. We now also want to equip confectioneries with the WACHTEL brand,” according to Mr. Kyotaro Komiya, Marubishi's technical director.

Our R-EVOLUTION  rack oven and THERMICO PLUS convection oven are particularly suitable for this application. Small baked goods such as  macarons, Madeleines and  meringues need special attention because they are very sensitive. Thanks to the Infrared Ceramic Technology installed in our R-EVOLUTION, a perfect heat transfer is achieved. Mr. Komiya is enthusiastic about the technology: "The baked goods are baked through to the middle and stay fresh for a long time." But the THERMICO PLUS also convinces him. Due to its air circulation, a clean, uniform baking result is achieved. "The macarons we baked in the THERMICO PLUS are all of outstanding quality," says Mr. Komiya. The oven is ideal for baking delicate pastries such as macarons.

In Japan, the bakery market is similarly contested as in Germany. The number of small craft bakeries is decreasing each year, making more and more room for 24/7 open supermarkets. These do not necessarily sell worse goods. Japanese value quality products, and the big bakery chains and low-cost suppliers are well aware about that. Therefore they changed the offer:  In craft bakeries customers find a different assortment as in supermarkets. Traditional and also special pastries are sold here. The Japanese especially like eating their "sweet meal" from the baker around 3 pm, as there is seldom a dessert for lunch.

This week, we at WACHTEL were able to convince ourselves of the delicacy of the Japanese art of baking and were surprised how diverse the offer is.