In the bakery

Julian Lubinger transforms seasonal ingredients and creative ideas into perfect creams, fillings, and desserts with the Pacojet – quickly, easily, and without compromise.

Pacojet 4: The Game-Changer for Bakeries and Coffee Houses

"Why spend 15 minutes of work when the Pacojet whips up fresh chocolate mousse for my Danish pastry in seconds?"

Julian Lubinger is a passionate baker and pastry chef. In his Viennese bakery, Ährnst Backwaren, he relies on true craftsmanship, high-quality ingredients, and creative ideas. But as a one-man operation, he faces challenges such as processing seasonal products efficiently while offering variety and freshness. The solution? The Pacojet 4 – a device that opens up new possibilities in the bakery: from pacotizing® fresh creams to live demonstrations in front of guests.

Seasonal Ingredients Cleverly Preserved

“When fruits are in season, there’s often no time to process them in a way that lets me enjoy them for longer,” says Julian. With the Pacojet, he can deep-freeze strawberries, rhubarb, or basil in summer and use them fresh up to a year later. This way, strawberry creams in February are possible—without imported goods. Herbs for focaccia or pesto can also be perfectly preserved.

Save Time, Boost Quality

The biggest advantage of the Pacojet? Efficiency and perfect results. “I have no food waste, save time, and achieve flawless textures that no other device can deliver,” says Julian. Traditionally, chocolate mousse takes 15 minutes. With the Pacojet, he prepares the base once and pacotizes® as needed in just a few minutes—several times a day, without having to produce it again.

Live Show for Customers

Julian also uses the Pacojet for live presentations: “We prepared pastries with a base cream and then, throughout the day, freshly portioned and finished them in front of guests, adding the final decorations. This creates freshness and a wow effect in the display case.” Whether it’s banana cream, fruit fillings, or chocolate mousse – everything is pacotized® à la minute and served immediately.

New Ideas for Pastries & Desserts

The Pacojet opens up new possibilities: fruit creams for cakes and Danish pastries, vegan chocolate mousse, flavored butter and oils for croissants, focaccia, or bread dough—without compromising the dough structure. “No rosemary needles poking through the dough layers. Even tough ingredients like dried tomatoes are perfectly smooth with the Pacojet,” explains Julian. Romesco sauce as a spread is also possible.

Desserts & Coffee – The Wow Effect

"When the Pacojet is placed next to the coffee machine, you can prepare desserts à la minute – affogato, sorbets, or creams for cakes. This creates a wow effect and allows for the perfect finishing touch." For businesses with a coffeehouse concept, it’s the ideal addition to impress guests and stand out from the competition.

Easy Handling

Julian particularly appreciates the intuitive operation of the Pacojet 4: “The controls are extremely simple – it saves time and is fun.” With the Coupe Set, he can expand its applications: whipping and flavoring cream is effortless. “Especially for a coffeehouse or bakery, this is ideal – flavored cream as a filling or topping is ready in seconds.”

Avoid Food Waste & Save Resources

In addition to creativity and efficiency, the Pacojet scores high on sustainability: “I can make optimal use of seasonal raw materials and only pacotize® what I need.” Repurposing leftovers is easy too: “If you have an apple strudel or apple cake left over, you can turn it into a cream and use it to fill a tart.” Less food waste, less staff effort, and consistently high quality – that’s what convinces.