You can now eat your 3D prints, thanks to Digital Pastry

The versatile 3D printer finds an amazing new sector in which to evolve: baking!

This new model made in France and aptly named “Patiss3” offers to print, we give you a thousand, pastries without adding additives. A first draft intended for professionals can be seen at VivaTech at the Parc des Expositions at Porte de Versailles, for demonstration and even tasting.

A pastry revolution?

In reality, digital pastry had already taken its first steps with CakeWalk 3D, a device for transforming a conventional 3D printer into a culinary printer.

To develop this new form of culinary 3D printer, the Digital Pâtisserie was inspired by an MIT technology allowing food printing. The idea is, for now, to make it easier for professionals and to dispense with the traditional constraints of molds and gravity.

It would also be a question of proposing a considerable saving of time, with an infallible precision. Where classic pastry requires hours of preparation and successive manipulations for a perfect result, Patiss3 intends to divide all this by 10.

It’s not a priori no pixie powder

But concretely, how does Patiss3 work? It is above all a connected device which, like a classic 3D printer, produces the structure it is asked for, ready to be filled. Here, of course, it will be a pastry that the machine will fill while retaining the additive content of the original product.

As base material, Patiss3 uses two powders. The first is intended to be universal for producing any form of sweet or savory pastry without unduly impacting the taste. The second is cocoa-based to bring more bitterness. The same powder can be reused up to seven times.

The idea behind Patiss3 is also to offer professional pastry chefs a gain in creativity and cost, thanks to a hybrid economic model based on sharing. All the recipes can indeed be found on a marketplace accessible via application, open to pastries, restaurants and industrial biscuit factories.

Each professional will thus be able to bring their pastry to the building through Foodlab, a laboratory for creation and research and development. This collaborative work will thus make it possible to feed the marketplace with recipes and ultimately to develop the capabilities of Patiss3. Recipe creators will receive royalties each time their creations are used by their peers.

The Digital Pâtisserie has not yet specified when and to what extent Patiss3 will begin to be deployed to sworn pastry chefs. A project anyway intriguing and promising on paper… unless it’s only 3D printer powder in the eyes?

Source: Digital Pâtisserie press release