List of products by brand WAS Germany

For over 50 years, WAS has been supplying hotels and restaurants with professional-quality tools and supplies. Today, the company offers over 3000 products and ships them all over the world. Here you will find a few selected tools, such as straining cloths, soup spoons and pretty little pans to prepare one portion at a time and serve it directly in them.

At the beginning, only a few products were part of the company's range. It was not until seven years after the company was founded in 1969 that the first catalogue was published. But it was very impressive for its time, because it contained many different products and it was also unusual that there were pictures. Unlike most other catalogues at the time, you could see the products instead of just reading their description and could thus also find out better what met your requirements.

Werner A. Schulz had founded the company and continued to expand it, so the headquarters were moved from Hamburg to Rosengarten and a huge storage area was added to meet the increasing demand. in 2011, his son Tim Schulz took over the company and since then it has expanded again and new products have been added.

WAS products are high-quality and sophisticated tools for the kitchen. These can be used for a wide variety of creations. Soup is very easy to ladle with the different soup spoons. Thanks to the different handle lengths, you are prepared for large and small soup pots.

The serving pans and mini crocks are particularly versatile and look great to boot. Since cast iron is absolutely heat-resistant, you can use them not only in the oven and on the cooker, but also in open fires. However, you should prepare them properly before use and then every 2-3 years. Burning in the pans makes them easier to clean after use and they do not stick together. In addition, the material is maintained for a long time and retains its optimal baking properties and heat resistance. Without baking or if it is hot quenched with cold water, tiny cracks can appear in the cast iron. In addition, everything should always be dried thoroughly after washing to prevent rust formation.

However, if these care instructions are followed, the pretty little pans will provide years of pleasure and present countless delicious dishes beautifully. Vegetables or meat can be cooked in the pans. They are also ideal for all kinds of casseroles. For example, you can layer lasagne or potato gratin in several pans, bake them all at the same time and then serve them. This way, each person has their own little casserole, there's no need for tedious scooping and nothing falls apart.

Sweet treats can also be prepared this way. Crème brûlée or lava cakes, for example, are often baked and served in individual small bowls, as this way nothing breaks when served and each person has a fresh dessert in front of them.

The tools from WAS are also helpful for fine chocolates. If you want to make delicious raspberry pralines, you need raspberry fruit puree. This is available in our shop, but you can also make it fresh. Put 250 g raspberries and 70 g sugar in a pan. Cover the pan and cook the raspberries, but make sure they don't burn. When everything is nicely cooked, you can mash the last berries or puree everything briefly.

Now sieve out the seeds so that the raspberry filling in the praline has a uniform and tender consistency. To do this, place the WAS straining cloth in a sieve over a bowl and pour the raspberry puree into it. The corners of the straining cloth are then taken together and twisted over the mixture to squeeze out even more juice. You can also leave the whole thing to stand for a while. Then cool it down a bit and more liquid will drip down.

Then prepare 14 g sugar and 5 g pectin together in a small bowl. Boil 130 g fruit puree with 70 g water and then add the sugar-pectin mixture while stirring. After a short simmer, add 140 g sugar and 40 g glucose. As soon as the mixture thickens a little, you can take it off the heat. Your raspberry filling is ready!

Let it cool a little, if necessary you can also make a suitable ganache and then fill the hollow spheres half with ganache and half with raspberry jelly. A white ganache with a little pistachio paste or a dark ganache with a little raspberry granules or freeze-dried raspberry pieces goes particularly well.

Place the WAS funnel on the appropriate stand, put on the smallest spout and place a mat of white or black hollow spheres. If you want to create chocolates with two fillings, you can fill halfway with your chocolate ganache and leave to stand for about 20 minutes.

Then pour the cooled raspberry mixture into the funnel. Hold the funnel straight over the opening of the hollow sphere and press down the lever at the top of the handle. This opens the funnel and the raspberry jelly flows into the praline shells. Fill them to 2 mm below the rim. The funnel is very easy to clean. If there is some raspberry jelly left over, you can enjoy it as a jam or mixed into a yoghurt.

The hollow spheres are then sealed with tempered couverture and a cornet paper and decorated as required. To do this, coat the well cooled hollow spheres in some couverture and then, for example, coconut flakes, ground pistachios or finely chopped freeze-dried raspberries. Your delicious pralines are ready in no time!