The winners of the Europain Innovation Awards and Intersuc Collections have been announced. The selection committees, composed of professionals from the bakery-pastry industry and representatives of the press, have awarded 9 trophies: six Europain Innovation Awards and three Intersuc Collections.

Each of the nominees had 10 minutes to convince the jury with an oral presentation in which they were judged on criteria including technicity, marketing aspects, organoleptic properties, nutritional qualities and practicality.

The awards ceremony will take place on Feb. 5, 2016, at the Café des Conférences in Paris, France. The products and equipment will be highlighted and promoted in the Innovations and New Products section at the venue throughout the Europain & Intersuc event on Feb. 5-9 in Paris.

Europain 2016 Innovation Awards


BRIDOR / (Stand 5R32)

Drawing on its expertise in bakery products, a know-how it has been cultivating since 1988, Bridor chose to take up the challenge of making high-quality gluten-free products with the launch of its new gluten-free range. The range consists of an individual plain roll 45 g, an individual seed roll 45 g, a pure butter sweet small brioche 50 g and a pure butter madeleine 30 g. These products are just as delicious as conventional recipes thanks to the combination of good ingredients: flours compatible with gluten intolerance, butter, eggs and poppy seeds, which are traditionally used in bakery products and Viennese pastries. These components make it possible to combine both taste and practicality by making products more enjoyable to eat. Because they

are individual packaged, the products within Bridor’s gluten-free range are protected from cross contamination and it’s possible to bake products at the same time as conventional products. They can be defrosted in a conventional oven or microwave without being removed from their packaging.


CHOCOLAT WEISS / (Stand 5C114)

Perfectly designed chocolate chips, with an authentic chocolate taste. The most tasty in the market with 55% cocoa. A wide range of chocolate chips, co-developed with Raoul Maeder. The Sublimes suit perfectly to the buttery notes of a brioche or the bitterness of roasted nuts or the acidity of citrus fruit.



Semi-candied fruit are frozen preparations, obtained by concentrating the juice and candying the peel of citrus fruit at moderate temperatures to keep all the natural organoleptic qualities of the fresh fruit and maintain their performance. Diced and assembled with a flavorful and slightly sweet binder, the semi-candied fruit are available in two flavors.Thanks to the very pleasant candied citrus juice, the small diced of Les vergers Boiron orange and lemon semi-candied fruits are softer and much less sweet than traditional candied fruits.


VAN DE LEUR / (Stand 5R150)

A delicacy with healthy ingredients, which thanks to its exciting flavour sensation is set to be popular among both up-market catering establishments and specialist bakeries. Taste tests have proven that the Umami whets one’s appetite for more.


JAC SA / (Stand 5D42)

Super compact you were to ask us how much space you’d need to slice a 42 cm-long loaf with an adjustable thickness slicer, we’d tell you: 60x60 cm. It is the first fully automatic, variable thickness slicer, with a floor surface of 60x60cm, and yet can cut 42x25 cm loaves. Available in both economic and exclusive versions, you’re sure to find the right solution for your bakery.



ScariCool is a machine that scores the dough pieces in the trays before the cooking. The operator only needs to lock the carriage and ScariCool takes one by one the trays in the carriage and brings them to the cut system (straight or cross) before putting them back in the carriage after the scoring.



To meet chef’s expectations at best, Elle & Vire Professionnel launches a new 1l UHT Mascarpone with all the characteristics of a traditional fresh mascarpone. Thanks to its unique semi-thick texture, Elle & Vire Mascarpone is smooth and consistent. It is ready-to-use and can be directly added to other ingredients, which is a time-saver in the kitchen. Thanks to its UHT format, it has a 9-month shelf life. It comes in a 1l brick which is more practical to store and makes it easier for chef to manage their consumption.


VALRHONA / (Stand 5C104)

AZÉLIA came about when Valrhona decided to tackle one of the great classics of indulgence and create a new chocolate. This new addition is the perfect harmony between chocolate, milk, and hazelnuts. The flavors awaken the tastes of childhood imagination and captivate the most gourmet taste buds of adulthood. Valrhona designed AZÉLIA with cocoa and nuts, honing taste and quality to perfection. Whether in the form of chocolate bonbons, bars, ganache, desserts, ice cream or sorbet, AZÉLIA’s cozy warm brown color stirs our most generous and nostalgic instincts.


PANEM / (Stand 4D12)

Capacity: from 7 to 10 trays. On each tray, there are 4 removable frames 330 mm x 330 mm x 10 mm thickness. The “ganache” tray is directly put down on the workbench work surface. It enables the ganache pouring and the immediate transfer of the tray in the cold storage releasing the work surface for the next ganache slide on a new tray equipped with removable frame.