Baked Goods & Desserts

Elements for Sweet Success and Beldessert Served at SIAL

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What are the elements of a fine dessert? The answer, dear reader, is elementary.

In the case of Deleye and Didess of Mouscron, Belgium, it’s 36 specially chosen dessert elements inspired by Roger van Damme. The Michelin Star Chef teamed up with Carlos Deleye and Dirk Peeters to create Elements®, which were in high profile at the Deleye Products stand during the recently held Salon International de l’Alimentaire (SIAL) in Paris.

Dessert-Photo-2The Elements® of style for dessert cuisine lie in attractive, high quality frozen ingredients that guarantee consistent taste and composition.The scrumptious ingredients are made especially for bakers, pastry chefs and restaurateurs to add tasty finishing touches and personal signatures to desserts as well as to treats enjoyed by consumers at teatime or during afternoon coffee klatches.

From mini quenelle caramel and sfera flowers to maxi quenelle mascarpone and Tanzania chocolate, to base brownie with nuts, curly white chocolate, friand pistache cone, poppy seed decorettes, almond crumble, raspberry sponge cake, mango mouse and 25 other culinary delights, the company’s attractively shaped Elements creatively enhance the eye appeal of desserts while pleasing the palate.

“Elements makes it possible to express creativity and passion in a dessert for every occasion and every budget,” said Chef Van Damme. “They offer a high standard alternative for the traditional dessert, while leaving enough space for chefs to set their own mark.”

Dessert-Photo-3Jan Vandromme, Deleye Products sales manager, welcomes SIAL visitors to the see and sample frozen dessert Elements. The Belgian company offers 36 of them, ranging from friand chocolate squares to almond crumble.Jan Vandromme, sales manager for Deleye Products, pointed out that consistency of the line’s quality is much appreciated by restaurant operators, as is the fact that the small size of Elements ingredients makes for fast defrosting. As soon as an order is received, Elements selections are removed from the freezer and applied to complete the dessert prior to serving.

Deleye Products’ Elements are flying high as far as Denis De Corte of LSG Sky Chefs Belgium is concerned. The director of purchase and product development of the world’s largest provider of in-flight foodservices remarked: “They thaw in no time and retain their shape and optimal taste and texture. At an altitude of several thousand meters, one’s taste buds are slightly distorted. It is therefore important that flavors retain their authenticity. Chocolate should taste like chocolate. I am very much looking forward to launching these desserts in the world of airline catering.”

Dessert-photo-5Karin De Baene of Galana invites show-goers to taste Belgian-quality Lava Cakes, Tartelini, Muffins and Cupcakes from the Beldessert menu.From ice cream to browned butter Liege waffles, there were many other tasty Belgian desserts to see and sample at SIAL.

Beldessert, a new unit of Waregem-based Galana Frozen Food, introduced a range of mini-size baked goods packed with maxi flavor. The parent company, best known as a seafood supplier, is no newcomer to the desserts sector, having launched the Pagotini line of Belgian-style ice cream back in 1995.

Go with the Lava Cakes Flow
Leading off the sweet suite of Beldessert products are Lava Cakes, or Moelleaux, which Karin De Baene translated from French to English as “melting in the middle cakes.” That’s because the center of the petite treats brim with one’s choice of warm Belgian chocolate, chocolate and pear, or chocolate and raspberry fillings. It takes just 13 minutes of oven heating or 35 seconds of microwaving to make it so.

Dessert-Photo-4Mini Cupcakes from Beldessert feature customized bases, fillings, swirls and toppings to fit many occasions and satisfy any appetite.The company also unveiled four varieties of fruit-filled Tartelini that may be served either warm or cold: Cherry & Crumble, Apricot & Crumble, Apple & Crumble and Pear & Almond.

Furthermore, Beldessert’s thaw-and-serve muffins assortment is positioned as ideal for breakfast buffets and snack occasions. Sweet flavors include classic vanilla and triple chocolate, while savory versions feature ingredients such as cereals, dried tomatoes, olives and Italian spices.

Last but not lest are Beldessert Cupcakes. Attractively decorated with toppings and swirls that range from raspberry vanilla to orange chocolate, they are made to order. – Reported by John Saulnier