Customers can order custom candies and chocolates in any shape from cartoon characters to superheroes. The ‘Sugar Lab’ designers then mold them for the chefs in the lab to 3D print and dig into a plate full of powder.
A small team of unhinged chefs, architect-designers and technicians runs the world’s first digital bakery. The working method of the digital bakery is just like the traditional way. The chefs in the lab mix water, sugar and vegetable starch and add water to the dry ingredients to make a kind of super fondant.
‘Sugar Lab’ co-founder Kyle von Hasseln emphasizes that 3D printing is not easy. “You really have to work with a chef and have a goal in mind, research what ingredients you want, find them, bring them in, mix them, taste them before they go into the 3D printer and understand what you’re working with. And after the object is 3D printed, there are a million things a chef can do with that object.”
Reuters
@Reuters
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Hasseln’s journey into the world of culinary sugar creations began while still a student at the Southern California Institute of Architecture. He bought a traditional 3D printer and started tinkering with it and experimenting with ingredients. He says the 3D printer he uses in the lab is the only NSF-certified food 3D printer in the world. It’s also the only one that works with ratios, with the capacity to print thousands of products overnight and have them ready for the chefs in the morning.
Jonathan Solomon is the chef of ‘Sugar Lab’ and he shares the same passion. “I really feel like I get to work on the future of food. The future of desserts. Future technology that will be able to make these things in every kitchen one day, not tomorrow, but sooner than we think,” said Solomon.
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2023-07-18 10:47:34
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