Among the innovations present at Vivatech 2022, Futura went to see Digital Pastry, a surprising start-up from Normandy. Its purpose is to make life easier for pastry chefs by allowing them to 3D print certain pastry elements.
Marine Coré-Baillais specializes inand passionate about baking. She decided in 2019 to combine passion and expertise by founding The Pastry , in order to'” automate low value-added tasks for catering professionals, such as bakers and pastry chefs, she explains. The majority of them work close to 90 hours a week, ultimately earning little compared to the work they do. By intelligently automating certain tasks, it’s a real time saver for them.”
Some pastry chefs end up making a choice about what will be homemade: they then buy a large part of their products, such aswhich arrive frozen. It’s there that Digital Pastry intervenes: it allows overworked craftsmen to the simplest but essential elements, such as pie shells, or biscuits in various shapes: “ The pastry chef can focus on creativity and decorations”adds Mr.Coré-Baillais.
Up to 300 equivalent pie shells per day
The process is simple: the pastry chef chooses his 3D model using athen prepares the dough and place it in the printer container. To the latter is added an edible and recyclable powder up to seven times, composed of flour and cocoa. It allows the dough to not to adhere too much to the walls of the container. Then, the printing starts: the tip is planted in the tray, forms the requested pattern, then everything is cooked.
In total, up to 300 equivalent pie bases can be cooked per day using this method. “Here, the biscuit is made withnatural and organic: the biscuit has a chocolate flavor, then a candied is integrated into it, in addition to a au chocolat vegan », details Mr. Coré-Baillais. By the end of the year, the account produce 25 which will be leased, and part of which has already been reserved by investors.
The frosting was 3D printed directly onto the chocolate pie. © The Digital Pastry