Marubishi Japan 2019 | Wachtel GmbH

Konnichiwa from Hilden: Macarons, Baisers & Earl Grey cake in Japanese

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

08/02/2019

Together with our in-house master baker, our guests from Japan baked traditional Japanese and French pastries, which are relevant to the Japanese market. They also came with curious recipes: In addition to puff pastries such as windbags, Madeleines and Macarons they baked Cake à la Earl Grey, which gets its name by adding black tea. Also Pain de Genes cake and Dacquoise - an almond paste meringue have been tested. And all these in our rack oven R-EVOLUTION and convection oven THERMICO PLUS.

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 known 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.

Particularly suitable for this are the rack oven R-EVOLUTION and the convection oven THERMICO PLUS. Small baked goods such as macarons, madeleines and meringues need special attention because they are very sensitive. Thanks to the patented Infrared Ceramic Technology (ICT), which is installed in our R-EVOLUTION, 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 convinced him and his bakery colleagues. "The macarons we baked in the THERMICO PLUS are all of excellent quality," says Mr. Komiya. In his opinion, the oven is ideally suited for baking sensitive pastries, since the circulation speeds are finely adjustable in every baking phase. Especially macarons need to be baked carefully, at a very low level.

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

We at WACHTEL were sweetened this week by the Japanese master bakers.