Baking & Snack - November 2022 - 30

GALAXY DESSERTS
A Maja flaked ice system ensures the dough remains
cool enough during the mixing and extensive 2-hour
makeup process. Mr. Perruchet said the production line
was built by Brioche Pasquier's international engineering
group, often tailoring equipment from various suppliers
into this one-of-a-kind design that requires only
five operators in the mixing and makeup area. It features
the latest in PLC controls for lot tracking, traceability,
formula monitoring, adjusting for production and even
issuing preventive maintenance work orders.
A bowl lift automatically carries the dough to the exA
labor-saving
automatic depositor
creates chocolate
mousse cakes and
other fine desserts at
the bakery.
truder's hopper. After a first multi-roller reduction station
forms the sheet, a fat pump applies butter from tempered
50-lb blocks before the sheet is folded over. While
folding by a lapper, the sheet takes a 90-degree turn,
past a second reduction station to cut-sheet lamination
where the process takes another right turn. The sheet
travels up a conveyor and zigzags down for a 25-minGALAXY
DESSERTS
provides pastry chefs a helping hand
For fine foodservice establishments, Galaxy
Desserts creates elegant French pastries
and desserts with an eye on functionality,
especially in today's tight labor market
where hotels are struggling to keep up with
the resurgence in leisure travel, business
events, weddings and holiday parties.
" We say we try to help all pastry chefs
so they can focus on the high-end food in
the hotel for their VIP clients and special
people, " said Jean-Yves Charon, Galaxy
Desserts' co-founder, pastry chef and current
foodservice sales director. " For hotel
banquets, we offer products where they can
more easily serve 1,000 people. "
Throughout the years, Mr. Charon and
Galaxy Desserts have been on the cutting
edge of indulgent desserts such as its Duos
that combine two mousse flavors, such as
cappuccino-chocolate or raspberry-lemon
combinations.
" We try to stay on trend and find products
of the future, " he explained. " We look
at different flavors such as matcha and
yuzu. For our mousse, we incorporate
crunchy layers and look for other ways to
add different textures. For the croissant, our
ready-to-bake products now can be taken
from the freezer to the oven. We have some
products that can help consumers or our
customers in a pinch and be quickly put into
the oven. "
Galaxy Desserts has a reputation for collaborating
with restaurants on new products
like the recent waffle croissant, where
the chef takes a proofed croissant dough
and places it in a waffle iron. Another
Galaxy Desserts product is a hybrid of two
French classics - specifically a laminated
brioche dough that offers a croissant-like
indulgence without the flakiness or crumbs.
" For our mousse cakes, which are such
a high-quality product, the restaurants or
hotels just take it and finish it and decorate
it themselves, " Mr. Charon said. " We also
have our macarons and petit fours for buffets. "
For
Brioche Pasquier and Galaxy
Desserts, there are no limits to the universe
of innovation.
30 Baking & Snack November 2022 / www.bakingbusiness.com
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Baking & Snack - November 2022

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