Trends

As you know, a failed icing means a log that has to be redone at 10pm on Christmas Eve. A successful icing means a customer who takes out his or her phone to take a photo before even tasting. At Unipatis, we don’t sell you dreams, we give you solutions

In the patisserie workshop, certain habits persist by tradition rather than logic. Sheet gelatin is one of them. Yet UNIPATIS gelling powder mixes offer considerable advantages for demanding pastry chefs. Here are 5 concrete reasons to adopt this alternative. Eliminate a HACCP Critical Point in Your Workshop Soaking gelatin sheets

Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The New Viral Phenomenon Coming to France After Dubai chocolate caused a sensation

Mirror icing has become a must-have in modern patisserie. This high-gloss finish enhances your entremets, logs and iced desserts with a spectacular visual effect. But faced with the complexity of homemade recipes and time constraints in the laboratory, more and more craftsmen are asking themselves: should they make their own

Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The Dubai Phenomenon: An Opportunity… But A Challenge Since 2024, Dubai chocolate has