Pidy joins BFFF as a ‘serious contender’ in frozen pastry market

bouchee-can-be-filled-with-shrimp-vegetables-or-whatever-you-likePastry specialist Pidy has taken its bid for the UK frozen pastry market one step further this year by becoming a member of the British Frozen Food Federation (BFFF).

The Federation, which exists to promote and protect the interests of the frozen food industry, provides its members with a wide variety of back-up services, an information exchange, an awards scheme and year-round networking events.

The move follows an announcement that Belgian pastry supremo, Pidy, has extended its range of frozen pastry products which are suitable for all aspects of food production. Sheets and blocks of the award-winning frozen pastry are now conveniently packaged for small and large industrial processors for a wide range of applications, especially goods destined for retail stores and foodservice products. Square Bouchees, Vol au Vents, giant profiteroles and puff pastry discs also form part of the Raw Pastry remit.

Besides sheet and block pastry, the company’s frozen range encompasses finished products which are simply defrosted and ready to serve. The frozen, ready-to-serve lines include profiteroles, eclairs, mini eclairs, Genoese slabs and sheets, chocolate Genoese, chocolate and plain Genoese discs for Victoria sponges and Genoese Coeur (heart-shaped sponge).

‘With “must-have” stock such as puff pastry sheets, pie lids and puff pastry shapes already carried in the UK by several fine food distributors and companies such as Brakes, the extended frozen range from Pidy is now a serious contender in the ingredients and processing sector’, according to Robert Whittle, the company’s General Manager for the UK.

‘We recently acquired further frozen storage facilities in order to widen the portfolio of frozen pastry lines,’ he says. ‘Pidy’s manufacturing facilities in Belgium and France have been creating puff, shortcrust and several other types of pastry on a large scale since the 1960s. With extended frozen storage facilities we in the UK can take advantage of this – and the considerable expertise behind the Pidy operation. In the UK, we are looking to forge a raft of new business relationships in 2010/11 for all our frozen pastry lines.’

As one of the newest members of the BFFF, Pidy customers now have the reassurance of support, not only from an experienced producer but also the back-up of a major industry body.

For more details of the
company’s frozen lines,
log on to www.pidy.com.