France

French cuisine often reminds people of long meals at fancy restaurants, or dining at a casual bistro, eating various cheeses and pairing food with wines. However, beyond the stereotype, each region has its own distinctive dishes and flavors that reflect the history and terroir of the place, and the diversity could be pretty extreme. Proper meals may consist of several courses, including hors d’œuvre or entreé, plat principal (main course), fromage (cheese) and dessert. But the simple day is usually started with a big cup of café au lait (coffee with milk) and a croissant.

Nowadays, not all French spend as much time preparing or eating the way they used to; most people enjoy a simple sandwich, salad or pasta for lunch; or having a savory or sweet crêpe (thin pancake of Brittany) instead, which had recently became one of the most common fast food in France; often sold at the street food stall as a takeout or could even served in a restaurant. And galettes on the other hand, are crêpes made with buckwheat, which is the gluten-free option.

ANKO’s Automatic Crepe Machine is designed to make crêpes and thin pastry wraps, the production starts from the batter and automatically spreads, cooks, chills and divide the crêpes into ready-to-use pieces; the productivity is high with great consistency, plus the thickness of the final products are adjustable.