Sophie, that most exclusive family of butter-based pastries, is growing!
Sophie, Europastry’s most premium range of pastries, baked following the process known as double pointage, has just added two new classic references whose unique quality, process and taste make them quite exceptional.
Europastry, the company that specialises in frozen bakery dough, has launched its new January campaign to promote two new pastries within its Sophie range, the most premium family of butter-based pastries, which follows the process known as double pointage which involves very slow baking times and strictly controlled temperatures.
According to Alberto Alonso, R&D Director of Europastry’s Pastry Division, “the Sophie range is all about adding differential value to the pastry world. It has taken years of research, effort and hard work to come up with this unique formula. The result of this unique process, combined with ingredients of the highest possible quality, is a completely exclusive range of pastries”.
THE NEW REFERENCES IN THE SOPHIE RANGE
Following the success of the Sophie Croissant, two classic pastries with the Sophie seal of quality have now joined the family.
The first reference is the Sophie Pain aux Raisins, a Danish dough spiral generously filled with vanilla cream and raisins.
The second is the Sophie Pain au Chocolat: a cylindrical pastry with two intertwining bars of pure chocolate inside.
Both pastries are made with butter - which accounts for 25% of the dough - and they follow the process known as double pointage which takes more than six hours to complete.
DOUBLE POINTAGE, A PROCESS THAT MAKES ALL THE DIFFERENCE
The double pointage process has been developed under the parameters slow – cold – long, which makes it possible to create these completely exclusive references.
The first parameter, slow, refers to the kneading, rest and proofing process that facilitates the perfect union between flakiness and taste.
The second one, cold, focuses on producing a unique honeycomb crumb by cooling the mass at a low temperature.
Finally, our passion and hours of dedication to creating the best possible pastry (long) represent the final steps in the double pointage production cycle.