Carpigiani at Sigep 2019 – from specialty schools to adaptive technology, many new developments for food retail entrepreneurs

Rimini, 19 January 2019 – A calendar of over 200 workshops and special events, a 1,000 square meter booth, and more than 100 machines to try under the guidance of instructors from Carpigiani Gelato University. These are some of the numbers of Carpigiani's presence at Sigep 2019 – the International Exhibition dedicated to artisanal gelato, pastry, bakery and coffee – offering a wealth of technological innovations and training methods for food retail professionals.

Much of the space will be dedicated to Adaptive Technology, which includes pasteurizers and batch freezers of the HE - High Efficiency Line able to manage the mixes of gelato artisans and pastry chefs and choose what's best for each recipe. The batch freezers make use of the latest evolution of Carpigiani's renowned consistency control system which makes it possible to freeze gelato recipes with an average reduction of 40% of the total solids, including recipes without added sugars. The pasteurizers are equipped with an exchange pump cup, a technology patented by Carpigiani that allows superior micronization of the mixture with a surprising reduction of the fat globules and levels of health safety that are at the top of the market.

New developments also in the realms of artisanal gelato and foodservice with the launch of new countertop batch freezers: Freeze&Go; Labo 6/9 XPL P; Labo 8/12 XPL P; Ready 14 20. Perfect solutions for those with little space who don't require high production volumes. The top of the line is the new Freeze&Go, which in just 55 cm contains all the power and reliability of Carpigiani technology. With its renewed design and vintage look, the machine is the undisputed star of Sigep Gelato d'Oro 2019 dedicated to foodservice. The Labo 6/9 XPL P and 8/12 XPLP are also small and reliable, offering numerous programs for producing perfect gelato and sorbets to be included in your menu. The compact Ready 14 20 is also available to stimulate the creativity of new food retail entrepreneurs, combining the versatility of the floor-standing batch freezer with countertop technology that manages to condense pasteurization, aging and freezing in a single cylinder and in only 58 cm of depth.

The world of soft gelato machines is presented with a pathway that winds through seven islands dedicated to technological innovations and staging to explore the range of countertop and floor-standing models designed to solve the complexities of those who want to add soft gelato to their food retail businesses. A special Vertical soft gelato tasting will be made available to customers. Guided by instructors from Carpigiani Gelato University, visitors will see how the same mix changes the structure of the final product if it is frozen using gravity, pump, or shake soft gelato machines. A lot of space is dedicated to automatic machines like ParadICE, the new concept for soft gelato flavored using capsule technology developed in collaboration with Sarong, world leader in the production of coffee pods. The liquid mix version will be a big development for 2019. Grab a sealed bottle of the flavor you want from the fridge and turn it into a fresh gelato by pressing a single button. Ideal for convenience stores and rest areas, reducing management costs to a minimum. Also of interest is the 161 G SP, a compact counter-top soft machine with vertical ventilation flow (air intake from the base and vertical venting) so that it can be easily situated among other retail foodservice equipment and easily maintained. Standing out among the various settings is the beach kiosk with the new 193 GP, equipped with pump and gravity system for recipes of different densities to taste a mix of light and refreshing gelatos and sorbets.

Don't miss the area dedicated to Carpigiani Services which focuses on customer care and after-sales service that will present cutting-edge solutions for the fast and efficient management of technical assistance.

Back for 2019 is the Gift Shop of Carpigiani Gelato Museum where visitors can discover sweet creations dedicated to the world of gelato like T-shirts, earrings, necklaces, rings, and much more.

The special events of Carpigiani Gelato University and the international specialty schools

The Carpigiani Gelato University auditorium – the only international gelato school with 14 campuses throughout the world – will split into three! A full calendar of events will present the educational activities dedicated to gelato and the two international specialty schools: Gelato Pastry University based in Tokyo and dedicated to gelato pastry, and Foodservice Professionals, based in London and dedicated to gelato for the foodservice industry. The special events start on January 19th at 3 pm with one dedicated to the artisanal gelato supply chain at FICO Eataly World that will feature, among others, Tiziana Primori, CEO of the largest agri-food park in the world, and Patrizia Cecchi, Director of the Wellness, Food & Beverage & Consumer Business Unit for IEG Italian Exhibition Group.

On January 20th at 4 pm there will be a meeting with Franco Cesare Puglisi, editorial director of Editrade, who will discuss "How consumer tastes evolve."

Special guests will include the starred chef Davide Oldani with a meeting dedicated to gelato in foodservice scheduled for January 21st at 2.30 pm. Directly from Tokyo, on January 19th at 4 pm the starred pastry chef Fabrizio Fiorani will present his book Between Dreams and Reality together with Alessandro Racca, technical director of Carpigiani Gelato Pastry University. The two pastry chefs will be introduced by Livia Chiriotti, director of Chiriotti Editore, the publishing house that published the book. Fiorani will be back on January 21st at 12 noon with his special recipes for gelato in the restaurant. Tuesday, January 22nd at 10.30 am there will be a meeting with Giorgio Ballabeni on the topic "Gelato Pastry," with an introduction by Marco Levati of Gelato Artigianale.Also on January 22nd at 4 pm the starred pastry chef Loretta Fanella will enchant the audience with her pastry and haute cuisine. Tuesday afternoon will conclude at 4:45 pm with the presentation of the book Progetto Gelato/Making Italian Gelato by Andrea Soban, introduced by Antonella Provetti of Italian Gourmet.

Gino Fabbri, pastry world champion, will be a guest at the Carpigiani space on January 22nd at 11 am for the presentation of the results of the project "Pastry and Gelato Training Center in Mozambique", a solidarity project promoted by the Rotary Club Bologna Valle dell'Idice, Rotary District 2072, Bruto and Poerio Carpigiani Foundation, Agape Foundation for the Scalabrinian Sisters Center of Ressano Garcia.

On January 21st at 11 am a press conference on the Gelato Festival will be held to present news about the international gelato competitions leading up to the next World Final to be held in 2021. The Gelato Festival Challenges will also continue in 2019, born from the experience of the Gelato World Tour, which for three years will select participants from around the world during the stages of the Gelato Festival open to the public. Carpigiani Gelato University is a strategic partner of the event together with SIGEP - Italian Exhibition Group.

Carpigiani will be one of the engines driving Sigep 2019 with more than 400 machines available for gelato artisans, chefs, and pastry chefs.

Historic and international companies like PreGel, Fabbri 1905, Mec3, Barry Callebaut, Isa, Comprital, IFI and many others have decided to rely on Carpigiani's technology and service.As a sponsor of Sigep Gelato d'Oro 2019, Carpigiani will supply the equipment for the qualification round that on 19-21 January will decide the members of the team that will represent Italy.

The "Alberto Pica Memorial" contest organized by SIGA - Association of Italian Gelato Artisans will be another event supported by Carpigiani during Sigep 2019. Don't miss the Pariani cooking show (Hall B3 Booth 189) with the gelato artisans of the Scuola Internazionale di Alta Gelateria.

One more idea: fresh cheese with Cheesemaster and the Accademia Internazionale dell'Arte Casearia

Also on display at Sigep 2019 is the production system that incorporates the technology of Carpigiani pasteurizers to process milk with dairy techniques. Produce a wide variety of cheeses and a delicious mix for soft gelato.