INTERFLOUR – SIAL Interfood 2016

SIAL Interfood is a dedicated B2B platform for Indonesian food and beverage industry with more than 800 exhibitors from 34 countries or regions. This year the event is held in JIEXPO Kemayoran from 9th to 12th November 2016 and one of the participant that AnakJajan’ve visited is PT. Interflour Indonesia.

PT. Interflour Indonesia is a company that produces various flour products for variety of needs from Bread Flour, Noodle Flour, Biscuit & Cake Flour and Multi Purpose Flour with various brands such as Gerbang series for bread, Serdadu series for noodle, Gatotkaca and Kompas for multi purposes, Teko Merah for sponge cake, etc. Nutritious and nutrient-rich flour is the main focus of the company therefore they only produce products with great quality standard with Halal Certification, ISO 2200 Certification, HACCP, ISO 9001, etc.

The products are well known for all scale of businesses and industries from large, middle, small industries also even home industries with wide range of distribution channel in Indonesia from Sabang to Merauke, that explains why PT. Interflour Indonesia’s booth in SIAL Interfood is one of the booths that is packed with visitors.

In the booth, visitors can purchase various PT. Interflour Indonesia’s flour products with special promos, there is a Photo Booth with provided photo props for visitors too where they can get their picture taken and printed directly. To make the visit even more comfortable, complimentary drinks such as coffee or tea are provided for free for the visitors.

PT. Interflour Indonesia also provides cooking demo activities conducted by well known chefs such as Rinrin Marinka the judge of Masterchef Indonesia, Lanny Soechan the founder of San Merio Baking Course and also brand ambassador of PT. Eastern Pearl Flour Mills, Chef Desi the winner of Masterchef Indonesia, Chef Alain from Junior Masterchef Indonesia, Chef Lenny Widjaja the founder of Strawberry Baking Course and other chefs.

During our visit, Chef Unay was having a cooking demo at PT. Interflour Indonesia’s booth where he taught us how to make Caramel Nut Tartlet with Kompas flour.

The tart shell tasted really nice with crunchy texture and buttery aroma completed with sweet caramelized mixed nut toppings.

Chef Lanny Soechan was also having a cooking demo at SIAL Interfood’s main stage where she demonstrated three different recipes, Red Velvet Stick, Cake Pudding Tropical and Cabaret Tuna Cheese Choux. We must agree that right use of flour definitely enhances the quality and taste of the end result, let’s cook!!