Philibert Savours will be taking part in the International Association de la Boulangerie Industrielle (AIBI), from 30th May to 2nd June in Amsterdam. French designer and engineer of solutions for the food processing industry, Philibert Savours creates taste pairings, is constantly seeking out long-lost flavors and daringly creates blends that unveil emotions, awaken desires, bring taste buds to life and highlight the work gone into their creation.
Philibert Savours’ expertise is the product of more than 30 years experience in the field. The brand benefits from a R&D institute and multidiscplinary expertise from a highly qualified team who is very much in tune with manufacturers, which in turn enables them to create individual signature solutions. This is what makes Philibert Savours the leader in the French sourdough market. The world of Philibert Savours Philibert Savours.
As the leader in the French sourdough market, Philibert Savours has developed a crusty bread offer complete with two high end products: Campasine established in partnership with Fritsch, and the Premium baguette, developed in collaboration with Mecatherm. Both of these products are a perfect response to manufacturer demands. Produced using Phil Campasine flavor concentrates which give rise to unprecedented taste and texture, Campasine falls in line with the worldwide trend for «crusty bread». In order to manufacture Campasine, Philibert Savours and Fritsch have come together to create a specially adapted industrial process, complying with “artisanal bread-making” procedures, including moulding on spelt wheat.
This process is easily accessible to all industrial bakeries who wish to produce bread of exceptional quality for their more demanding clients and develop new sales territories. Campasine is a real business accelerator. Consumers are bowled over by its unique flavor. Soft and alveolate on the inside and deliciously crunchy on the outside, this bread perfectly meets consumer expectations in terms of taste alone. Voted in France as « Saveur de l’année » (Taste of the Year) for the fifth year running in 2013, Campasine is set to conquer the world!
Developed in partnership with Mecatherm, known for its expertise in industrial lines, the Premium baguette boasts a soft, alveolate crumb. Together, Philibert Savours and Mecatherm have successfully developed a revolutionary yet simple and quick breadmaking procedure where the baking is done on nets. From now on, an industrial baguette with an alveolate crumb, crunchy on the outside and with a taste beyond compare, will be available in 2hrs 30 min instead of the usual 3hrs 30 min. Mecatherm and Philibert Savours’ main objective is to bring major benefits to the table: taste, an alveolate crumb, time-saving and a simplified process. The Premium concentrate contains a low dose of powerful, deactivated, spelt sourdough: only 2% of the total flour content and without E-number additives!
There are no production constraints (no autolysis, no special operating procedures and no adhesion problems): the process is simple and any production team will be able to produce batches of regular baguettes, equal in length, appearance and quality. Moreover, a specialist Philibert Savours technical team will assist with procedure and recipe set-up. Yet another means of meeting manufacturer expectations!
In keeping with the trend for snacking, Philibert Savours has launched new blends which allow professionals to highlight the talents of the number one sandwich bread maker : flavorsome, colourful bread breathing new life into sandwich recipes and enhancing their components. Philibert Savours offers multicoloured, soft dough bread with a multitude of flavors that will add to and enhance bakery and catering industry snacking solutions, allowing them to put forward a new concept in sandwich making of which the bread is an ingredient in its own right, great taste in perfect harmony with the filling. Olive-Rosemary, Currum, Tomato-Tandoori, Spinach and Tex-Mex! Philibert Savours is the creator of new sensations, sharing new experiences with every taste bud !
In making sliced bread with the Goûts and Couleurs du Monde blends, professionals will be choosing to bring new concepts in coloured, natural and sliced bread to light enabling them to develop all sorts of original finger food, snacking or « traiteur chic » creations. All of the flavors offered (Olive-Rosemary, Currum, Tomato-Tandoori, Spinach and Tex-Mex) are natural, delicately measured and perfectly balanced. The colours are a true source of inspiration and offer many artistic possibilities.
Perfect for preparing ciabatta bread, the Goûts et Couleurs du Monde blends make for original and delicious sandwiches. The coloured, crunchy crust of this Italian bread encloses a soft crumb which will provide the perfect backdrop to a host of ingredients for a tasty sandwich made by a professional with a wealth of culinary imagination. The ciabatta bread will be available in five mouth-watering flavors: Olive-Rosemary, Currum, Tomato-Tandoori, Spinach and Tex-Mex. There is something for everyone!
The Goûts et Couleurs du Monde blends allow professionals to create colourful yet extremely tasty buns! Finally, a range of innovative buns where the bread takes pride of place and becomes one of the most surprising ingredients in the quest for new experiences for consumers. The bun-shaped bread plays on an array of flavors and gives professionals free reign to let their imagination run wild with creativity and taste. Thanks to the expertise of Philibert Savours, the croissant, symbol of French-style art de vivre, has been given a new lease of life. The new version is lighter, but nevertheless manages to conserve its traditional buttery flavor.
The new crusty on the outside, melt in the mouth, Philibert Savours croissant contains less than 17% butter instead of the usual 21% ! Lighter on fat but not on taste… This croissant has all the taste of butter, but is easier to digest and seems less greasy. It keeps for up to 24 hours after baking. Beautifully golden, the Philibert Savours croissant leaves a long-lasting, intense flavor on the palette.
Philibert Savours offers a range of fruit flakes enabling pastry professionals to weave their creative and inventive magic. All natural, real fruit concentrates also provide a delicious source of inspiration. A completely innovative ingredient whose manufacturing process is perfectly mastered by Philibert Savours.
The Philibert Savours macaroon reveals the fruit flake flavors that enhance the macaroon recipe, providing the powerful, generous flavor of natural fruit not only in the filling but also in the outer shell. As of now, it is possible to flavor macaroon shells whilst colouring them naturally, thus avoiding the artificial colouring which is usually used. The filling is made from a white chocolate ganache flavored with raspberry flakes. Using fruit flakes to make the shell and the filling allows the recipe to be perfectly balanced in terms of hydration and guarantees full flavor.
Philibert Savours offers a line of fruit flakes for its citrus fruit tarts. The fruit flakes (here in lemon and orange) are incorporated into the mousseline and sprinkled on the meringue. By using these fruit flakes instead of fresh or frozen fruit, a coulis or fruit juice, it is now possible to create a golden fruit meringue tart with a more intense fruit flavor, perfectly balanced in terms of hydration.
When using fruit flakes in icing, the creative possibilities are endless ! Donut icing is made from partially dissolved raspberry flakes, creating a mottled effect. Aside from the visual aspect, the fruit flakes reproduce the intense flavor of raspberries in the donut icing. Contrary to the current solution which offers artificially coloured and flavored products, for the first time, it is the natural fruit that produces the colour and flavor.
