Page 1

PRODUCT COLLECTION 2015


LONDON

WEST MIDLANDS

T +44 (0) 20 7627 9666

T +44 (0) 12 1311 1211

F +44 (0) 20 7627 9696

F +44 (0) 12 1329 3826

E sales@classicfinefoods.co.uk

E sales@classicfinefoods.co.uk

Unit D24 - D27, Nine Elms Lane

Unit C2 Phase 11 Claymore

The New Covent Garden Market

Tame Valley Commerce Centre

London, SW8 5LL

Wilnecote Tamworth

WWW.CLASSICFINEFOODS.CO.UK

Classicfinefoodsuk is on Facebook, Twitter and Linkedin. Be sure to follow us & like us for the very latest in our cuisine news.

Staffordshire, B77 5DQ COPYRIGHT Š 2015. ALL RIGHTS RESERVED


C HO C OL AT E & PR A L I N E S GRAND CHOCOLATES .............................

Content

4-17

GRAND PRALINES ......................................

22

GIANDUJAS .............................................. 23 ALMOND PASTES .......................................

23

FINISHING & DECORATING .......................... 24 FILLINGS ..............................................

25-26

BONBONS ................................................ 26 READY TO FILL & READY TO USE ....................

27

F RU I T PU R E E S , VA N I L L A & N U T S FROZEN FRUIT PUREES ............................

32-37

FROZEN NUT PUREES ......................... .........

38

FROZEN FRUIT ZESTS .................................. 38 IQF FRUITS ... ............................................. 41 VANILLA PODS ................................. .........

43

PA S T RY DE C OR AT ION DECORATIONS ...................................... 72-75 DO IT YOURSELF DECORATIONS ............... 76-79 SHELLS, MOULDS & ENTREMETS ...............

80-81

LITTLE EXTRAS .......................................

82-85

OTHER VANILLA PRODUCTS ......................... 44 AROMATIC PASTES & EXTRACTS .......... .........

45

B A K E RY

MARRONS GLACES ....................................

47

PART BAKED BREAD ...............................

LABORATORY CHESTNUT PRODUCTS ............

48

DANISH PRODUCTS .............................. 98-105

CANDIED CITRUS .......................................

49

READY TO EAT PATISSERIE ..................... 106-109

50-51

OTHER BREAKFAST SOLUTIONS ................... 110

NUTS & DRIED FRUITS .............................

C ON V E N I E N T S OLU T IONS

T E C H N IC A L & O T H E R I NG R E DI E N T S SPECIALITY TECHNICAL INGREDIENTS ... .....

89-97

FROZEN MACAROONS.........................

55-56

CHOCOLATE ............................................. 59

115-116

PETITS FOURS & TRUFFLES .......................... READY TO FILL SHELLS & SPHERES ...........

117

118-119

SUGAR, WHITE FONDANT & NAPPAGE...........

60

PASTRY TART SHELLS .................................

EGGS ............................................. .........

62

MINI CONES ......................................

CREAM ....................................................

62

FROZEN SPONGE SHEETS ........................... 127

BUTTER ........................................... .........

62

ACCESSORIES .......................................... 128

KEY

121

122-125

Natural ingredients Product details; how to use, tips, application, technical advise and more...

ing Bak e Tim

Baking time & temperature

Frozen products

Defrosting time & temperature

Fresh products

Microwave cooking time & temperature

C U I S I N E 2 015 is also available, call us for your copy


Co nti n e nt a l Patisserie

CLASSIC FINE FOODS PROUD SPONSOR OF


We select the best from the world & bring it to you CLASSIC FINE FOODS AROUND THE WORLD

A COMPANY LED BY OUR CUSTOMERS

We are part of a global network, all sharing the same policy of high quality products and great service. Wherever your career takes you, you’ll find a Classic Fine Foods branch nearby! As the only specialist offering such broad geographical coverage, we are able to assist you all over the world.

We are always on the lookout for new, creative, and innovative products to satisfy your demands. We want to help you make your creations even more unique, to help you stand out from the crowd, keeping you up to date with trends and to help you save time. If you are looking for a certain something, please do not hesitate to ask us about sourcing it for you.

A WIDE UNITED KINGDOM COVERAGE From our London and Birmingham offices, we can service a large part of Southern England and the Midlands. Our additional courier network is expanding, and we can get you what you need, where you need it. Our Central London service operates twice daily, five days per week, which is one of the most responsive services available in the capital!

A FINE FOODS SPECIALIST Our philosophy is simple - to bring you the very best from around the world. We work hard at sourcing great value, innovative and artisan products, building and maintaining our strong relationships with producers we are proud to call our partners.

THE HIGHEST PERSONALIZED SERVICE We have a highly trained Customer Service team here at the office to answer your calls as well as a specialised team of Sales Executives out in the field to help you with your needs. These Classic Fine Foods ambassadors have in-depth product knowledge and a passion for the industry.

BRC CERTIFIED We are so proud of our continued certification to BRC standard. It guarantees our ability to consistently store and distribute products safely. It allows us the ultimate in traceability and ensures

that you get a product you can be proud to use. We also have an inhouse quality manager to ensure that our standards are as high as they should be.

ALWAYS BE CLOSER TO YOU We value your feedback and hope that you will enjoy interacting with us via our marketing campaigns. Every quarter we distribute our newsletter highlighting what’s new in our range and in the hospitality industry. Please let us know if you would like to receive this email full of good news! We also understand the need to maximize your G.P., and hope we can help you achieve this with our regular Exclusive Offers. Don’t hesitate to ask to be included! For those big events of every year, we have created our Special Easter and Special Christmas catalogues, which will be available for you to plan your menus. Within these pages will be new and exciting seasonal products, valuable offers and great tips - don’t miss out!


DON’T MISS OUR

BRANDS & PRODUCTS!

AzĂŠlia milk: Hazelnut & Chocolatey

p.14

Dark & milk chocolate glaze

p.24

Natural fruit & flower extracts

p.45

Fruit tattoos decorations

p.74

Fine butter pre proved Danishes

p.102

Mini eclairs & religieuses patisserie

Petit fours & truffles

p.117

Ready to fill mini cones

p.109

pp.122-123


Keep up with trends ORGANIC NATURAL NON CHEMICAL

Mauritius, Comoros & Madagascar

Transfer sheets now in stock

HEALTHY ALLERGIES LOW SUGAR

With the growing demand for healthier and gluten free products, we are proud to say 90% of Valrhona’s chocolates are gluten free (pp.6-17), Valrhona Xocoline is sugar free (p.10, p.14) and many Capfruit references have no added sugar (pp.32-38).

BESPOKE BRANDED PERSONALISATION

Make your creations more personalised. We have so many options of decorations with PCB (pp.68-78), including chocolate pieces and transfer sheets. And, you can also have your marrons glacés with your own logo thanks to Corsiglia (p.47).

p.43

pp.76-77

LOCAL ORIGIN SUSTAINABILITY

Ready to serve mini muffins

p.110 TIME SAVING CONVENIENCE READY TO USE

Egg & meringue sponge sheets

p.125

We are offering you organic and natural options when possible. From Valrhona Andoa organic milk and dark chocolate couverture (p.8, p.13) to PCB natural colourings (p.83, p.85) and Louis Francois Agar Agar vegetable gelatine (p.55).

VALUE FOR MONEY ALTERNATIVE COST CONTROL

We are looking for partners offering the best origins and committed to sustainability and local communities support. Try our Valrhona pure origin grand crus (p.6, p.13) and our vanilla pods from different origins with Eurovanille (p.43).

We are enriching our range of ready to use options to save you time and energy. Don’t miss our ready to use bonbons from Valrhona (p.27), our ready to serve mini muffins (p110), our tart shells, mini cones and sponge sheets (pp.121-125).

It’s one of our objectives to help you control your costs. Have a look at our butler blend from Flechard (p.63), our ready to infuse vanilla sachets from Eurovanille (p.44) and our fine butter Danish products from Bridor (p.102).


C H O C O L AT E & PR A L I N E S

C H O C O L AT E & PRALINES Experience the finest chocolate in the world with our selection of GRAND CHOCOLATE including dark, milk, white and the exciting new blond chocolate. Our grand PRALINE collection will suit your every need with a full spectrum of

intensity and caramelised or nutty flavours. Here you will also find our large range of food service products, including ready-to-serve bonbons and decorations such as our crunchy pearls.


Grand Chocolates & Pralines

Experts in fine cocoa since 1922

Technical suppport & skill development

Innovation for the pastry chef

• A sourcing strategy based on long term development directly with plantations all over the world

• Inspire your creativity with Valrhona L’Ecole du Grand Chocolat courses in Tain-l’Hermitage, France

• Industry innovators leading the way in research and new product development

• From cocoa bean to chocolate bar, Valrhona masters every step in the production process

• Improve your techniques and skills here in the UK with our Essentials Classes

• From Guanaja 70% dark chocolate, the world’s most bitter chocolate, to Dulcey, the first Blond Chocolate

• In-house professional taste testers and professional pastry chefs ensure consistency and high quality standards

• Most recent additions enriching the milk chocolate family and exploring new flavour profiles and experiences

• A strict selection of the finest cocoa to ensure a consistent and exceptional taste


AZELIA 35% MILK CHOCOLATE: Hazelnut & chocolatey This new creation combines two of the biggest Valrhona’s expertise: the expertise in chocolate and in pralines. AZELIA offers a perfect harmony between chocolate, milk and hazlenuts. AZELIA is different to Gianduja as it can be used in any application, which opens up a completely new range of possibilities.

Page 14

BISKELIA 34% MILK CHOCOLATE: Chocolatey & toasted biscuit Caramel, toasted biscuit, a touch of salt, and chocolate. This new milk chocolate transports us to the world of our childhood. Smooth and rich, BISKELIA is a pure milk chocolate that embodies all the expertise and know-how of Valrhona chocolatiers.

Page 14

MILK & DARK CHOCOLATE GLAZE now available in disc Valrhona’s new glaze is now available in disc, a new format that is quick and easy to use. It provides optimal fluidity for creating finer, more regular glazes with no over-thickening. It also enables a glossy appearance, whatever the support (tempered of cold).

Page 24

GLUTEN FREE With the growing concern towards food allergies and intolerances, Valrhona have conducted internal research and can now certify that more than 90% of its chocolate range is gluten free.

Pages 6-17 3


Grand Chocolates PURE ORIGIN GRAND CRUS With its Pure Origin Grand Crus range, Valrhona has created chocolates with distinctive tastes that are truly representative of their origin. Valrhona thus selects cocoa from the very best plantations, where nature is fully expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).

GRAND CRUS BLENDS With its Grand Crus Blends range, Valrhona has created blends of chocolate with elaborate, unique flavours. Their secret? They combine different varieties of fine cocoa from various regions that have been chosen for their complementary aromatic profiles.

GOURMET CREATIONS With its Gourmet Creations range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavours. Thanks to its perfect knowledge of cocoa and the creativity of L’École du Grand Chocolat’s pastry chefs, Valrhona explores new tastes and creates original flavour combinations.

PROFESSIONAL SIGNATURES The Professional Signatures collection is designed for professionals and offers a range of easy to use technical chocolates with excellent results. These blended chocolates have been created using unique recipes to ensure they lend themselves to specific professional applications.

4


PURE ORIGIN GRAND CRUS

BAHIBE LACTEE 46%

FROM DOMINICAN REPUBLIC Milk chocolate

TAÏNORI 64%

FROM DOMINICAN REPUBLIC Dark chocolate

KALINGO 65%

FROM GRENADA Dark chocolate

AFRICA

ALPACO 66%

FROM ECUADOR Dark chocolate

NYANGBO 68%

FROM GHANA Dark chocolate

SOUTH AMERICA

MACAÉ 62%

FROM BRAZIL Dark chocolate

MANJARI 64%

FROM MADAGASCAR Dark chocolate

OTUCAN 69%

FROM VENEZUELA Dark chocolate

TANARIVA MILK LACTEE 33%

FROM MADAGASCAR Milk chocolate

ARAGUANI 72%

FROM VENEZUELA Dark chocolate

ILLANKA 63%

FROM PERU Dark chocolate

P URE ORIGIN The Pure Origin Grand Crus collection presents chocolates that capture the characteristics of their country of origin. Each of these chocolates is made from the best cocoa beans in the same area selected, based on the potential flavours that can be conveyed through the finished chocolate, by a Valrhona sourcer.

5


DARK CHOCOLATE PURE ORIGIN GRAND CRUS

PURE GRENADA

KALINGO 65%

Spicy freshness Extremely rich and complex intense freshness with very subtle aromas. Balance of the chocolate note delicately enhanced by a touch of peppery mint Gluten free VAL9789 – 3kg bag of beans

PURE PERU

ILLANKA 63%

Fruity & Velvety Made with Grand Blanco beans, it offers an exceptionally creamy texture. A strong tangy hit and subtle flavours of gourmet black fruits Gluten free VAL9559 – 3kg bag of beans

PURE MADAGASCAR

PURE VENEZUELA

MANJARI 64%

Tangy & Red Fruits Fresh & acidic notes of red fruit flavours with a delicate finish of roasted nuts Gluten free VAL4655 – 3kg bag of beans VAL0117 – 3x 1kg block

OTUCAN 69%*

Chocolatey & mineral Soft and persistent bitterness, mineral freshness with accents of green banana, hazelnut and walnut Gluten free VAL9556 – 3kg bag of beans

PURE BRAZIL

MACAÉ 62%

Dried Fruits & Black tea Dry yellow fruit notes at first woody, peppery and toasted aromas unveiling a bittersweet and black tea hinted finish Gluten free VAL6221 – 3kg bag of beans

PURE VENEZUELA

ARAGUANI 72%

Chocolatey & full-bodied Balance between warm notes, raisins, chestnuts and liquorice exceptionally long on the palate Gluten free VAL4656 – 3kg bag of beans

* non stock item, to be ordered 7 days in advance

6

PURE GHANA

NYANGBO 68%

Chocolatey & Roasted Slightly acid, allowing round, warm intensely chocolate notes to develop impression of soft and spicy flavours Gluten free VAL6085 – 3kg bag of beans

PURE DOMINICAN REPUBLIC

TAÏNORI 64%

Yellow Fruits & Intense Progressively reveals fresh yellow fruits aromas followed by notes of roasted dried fruits reminiscent of freshly baked bread Gluten free VAL5571 – 3kg bag of beans

PURE ECUADOR

ALPACO 66%

Oaky & Floral Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate taste that gives a stately strength Gluten free VAL5572 – 3kg bag of beans


P URE GHANA 68% In the south part of Ghana, growing cocoa trees has been a tradition over a century old. It’s in this hot and sunny region, melded with its rich and humid soil where they grow the cacao beans to produce Valrhona’s pure origin Grand Crus: NYANGBO Pure Ghana. From the Gulf of Guinea beaches to Lake Volta, the farmers harvest, on a land constantly washed by tropical storms, one of the best cocoa in Africa. As a true mirror of its origins, Nyangbo with its shy acidity allows a round chocolatey warm note to develop; followed by a soft and sweet spiciness. Its character is endorsed by a delicate bitter presence.

‘Ghana’ dessert with NYANGBO

7


DARK CHOCOLATE GRAND CRUS BLENDS

CARAÏBE 66%

ASHANTI 67%

Balanced & Roasted Bittersweet with a touch of acidity, offering a perfect balance against which it reveals its chocolate & roasted notes Gluten free VAL4654 – 3kg bag of beans VAL0107 – 3x 1kg block

GUANAJA 70%

Bittersweet & Elegant Extraordinary bitterness revealing a whole range of aromatic warm notes Gluten free VAL4653 – 3kg bag of beans VAL0106 – 3x 1kg block

Chocolatey & Spicy Full body and round savours, intense in chocolate with delicate hazelnut nuances and entangled spiciness of liquorice, cinnamon and Tonka beans Gluten free VAL6725 – 3kg bag of beans

ABINAO 85%

EXTRA BITTER 61%

ANDOA NOIRE ORGANIC 70%

Powerful & Tannic High cocoa content blend of Forastero beans from Africa. Distinctive tannic bitterness Gluten free VAL5614 – 3kg bag of beans

Chocolatey & Intense Intense chocolate taste revealing a background of bitterness, denoting its powerful character Gluten free VAL4657 – 3kg bag of beans

Citrus & Intense Bitterness Refreshing and powerful bitter-sweetness developing into shades of freshness Gluten free VAL7025 – 3kg bag of beans

O RGANIC & FAIR TRADE CHOCOLATE

For many years, Valrhona has been producing chocolate with strong ethical trade practices in mind. To strengthen and promote this ethic approach, Valrhona launched ANDOA NOIRE 70% with the best organic and Fairtrade produced raw ingredients available. It has the particularity of being organic and Max Havelaar’s Fairtrade certified. This approach confirms Valrhona’s strong will to support local producers economically and socially while protecting the environment of cocoa plantations. MILK CHOCOLATE PAGE 13

Passiflore & ANDOA bonbons

8


THE VERY FIRST

DARK CHOCOLATE CONCENTRATE

COEUR DE GUANAJA 80%

Intense Chocolate Unique chocolate crafted to be 25% more powerful in flavour, for use where an intense result is required. Low cocoa butter content Gluten free VAL6360 – 3kg bag of beans

Made with the same blend of fine cocoa as GUANAJA, it is a technical solution intended to boost the chocolate intensity of your recipes. Indeed, in some recipes, the cocoa butter contained in chocolate couvertures limits the amount of chocolate use (the chocolate flavour is then quite mild and the colour is light) or requires the use of cocoa powder (the flavour and colour are naturally less chocolaty). COEUR DE GUANAJA offers a smoother texture and intense chocolate flavour and colour.

I

t will bring lightness and creaminess to many of your creations as well as reinforcing the chocolate intensity of a wide range of applications.

BISCUITS & CAKES

C REAMS

ICE CREAMS

ICING

GANACHES

D RINKS

9


DARK CHOCOLATE GOURMET CREATION

CAFÉ NOIR 57%*

Powerful & Tannic Harmonious allegiance between fine cocoa flavours and the powerful character of mocha and Arabic coffees VAL0120 – 3x 1kg block

NOIR ORANGE 56%

Orange & Chocolatey A tasty combination between fine cocoa flavours and the pervasive freshness of orange notes VAL0122 – 3x 1kg block

XOCOLINE 65%

Slightly acidulous with fruity notes blend into the roasted flavours, delicate bitterness with woody undertones, sweetened with Maltitol VAL5904 – 3x 1kg block

SUGAR FREE CHOCOLATE XOCOLINE 65% has been developed from a blend of fine cocoa beans selected from different plantations and chosen specifically for the complementaries in their flavours. Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with woody undertones. This assembly guarantees the sugar-free couverture remains both inimitable and consistent in taste.

MILK CHOCOLATE PAGE 14

Earl Grey & XOCOLINE Flavours

PROFESSIONAL SIGNATURES

EXTRA AMER 67%*

For Fillings & Cores A balanced combination of power and bitterness Gluten free VAL4663 – 3kg bag of beans

ÉQUATORIALE NOIRE 55%

COCAO PASTE EXTRA 100%

Special for Coating Equatoriale Noire is renowned for its balanced taste and its ease of use Gluten free VAL4661 – 3kg bag of beans

Remarkable for reinforcing the chocolate taste in many recipes, powerfully enriching their flavours VAL0134 – 3x 1kg block

TROPILIA AMER 70%

TROPILIA 53%

SATILIA NOIRE 62%

For Coating Bitter on the attack, followed by subtle aromas of sweet almond giving way to long roasted, chocolatey notes Gluten free VAL6366 – 20kg box of beans

For banqueting Gluten free VAL2236 – 20kg box of beans

* non stock item, to be ordered 7 days in advance

10

For banqueting Gluten free VAL1963 – 20kg box of beans


11


MILK CHOCOLATE

THE WORLD OF MILK CHOCOLATE Valrhona offers you elaborate and balanced milk chocolates with harmonious combinations that each take you on a different sensory journey. A large range of tastes to unleash your creativity! Do you like your milk chocolate more milky, spicy, chocolatey? Rediscover the range of Valrhona milk chocolates and discern their characters. The subtle choice of ingredients and precise balance of the components provide a range with diverse sensory notes.

M ILKY

SPICY

C HOCOLATEY

fresh milk, whole milk, cream, hot milk

sweet, honey, vanilla, toffee, cereals, biscuity

fruity, hot chocolate, roasted cocoa

product example GUANAJA 41%

product example CARAMÉLIA 36%

12

product example BAHIBE 46%


PURE ORIGIN GRAND CRUS

PURE DOMINICAN REPUBLIC

PURE MADAGASCAR

BAHIBE LACTÉE 46%

TANARIVA 33%

Milky & Caramel Balance of acidulous flavours, softened by pronounced milky caramel notes Gluten free VAL4659 – 3kg bag of beans

Cocoa Intensity & Milky On the edge of dark chocolate, between the power of cocoa and the smoothness of milk, intense notes of cocoa with fruity tanginess and slight bitterness Gluten free VAL9997 – 3kg bag of beans

GRAND CRUS BLENDS

JIVARA 40%

Creamy & Chocolatey Pronounced cocoa notes, in perfect harmony with the vanilla and malt finish Gluten free VAL4658 – 3kg bag of beans VAL0189 – 3x 1kg block

CARAMÉLIA 36%

Caramel & Salted Butter Notes Its velvety smoothness instantly captivates before it reveals an intense, powerful and creamy caramel flavour, subtly enhanced by savoury hints of biscuit Gluten free VAL7098 – 3kg bag of beans

ANDOA LACTÉE ORGANIC 39% Intense Milky Notes & Chocolatey Seductive milky softness and tender chocolate sweetness, all enhanced by a hint of bitterness Gluten free VAL7026 – 3kg bag of beans

GUANAJA LACTÉE 41%

Milky Freshness & Chocolatey Powerful chocolate taste which is softened and enhanced by long milky notes and without too much sweetness Gluten free VAL7547 – 3kg bag of beans

13

BAHIBE entremet


MILK CHOCOLATE GOURMET CREATIONS

XOCOLINE LACTÉE 41%*

No added sugar Unveils delicate, refined aromas, with a smooth, not too sweet taste, enhanced with a touch of sophisticated bitterness VAL6972 – 3x 1kg block

BISKÉLIA 34%

Chocolatey & Toasted biscuit Creamy and fresh milk chocolate, with notes of toasted biscuit and soft caramel, and a touch of salt Gluten free VAL11387 – 3kg bag of beans

AZÉLIA 35%

Hazelnut & Chocolatey Perfect harmony between chocolate, milk, and hazelnuts. Notes of chocolate and roasted hazelnuts mingle elegantly Gluten free VAL11603 – 3kg bag of beans

C OMBINING

CHOCOLATE & NUT EXPERTISE

Valrhona brings a true innovation to the nutty flavour world with AZÉLIA, a chocolate with a stronger hazelnut taste, offering a wide range of uses (moulding and coating included, unlike Gianduja). This new addition is the perfect harmony between chocolate, milk, and hazelnuts. Valrhona designed AZÉLIA with fresh cocoa and nuts, honing the taste and quality to perfection. Whether in the form of chocolate bonbons, bars, ganache, desserts, ice cream or sorbet, AZÉLIA’s cosy warm brown colour stirs our most generous and nostalgic instincts.

PROFESSIONAL SIGNATURES ÉQUATORIALE LACTÉE 35%

Special for Coating The chocolate of excellence both for the smoothness of its taste and for its colour Gluten free VAL4662 – 3kg bag of beans

SATILIA LACTÉE 35%

Dominant chocolate taste with a hint of biscuit and not too sweet Gluten free VAL6367 – 20kg box of beans

* non stock item, to be ordered 7 days in advance

14

TROPILIA LACTÉE 29%

For banqueting Gluten free VAL1964 – 20kg box of beans


Come back to simplicity: Noccio with AZÉLIA cremeux 15


WHITE CHOCOLATE GOURMET CREATIONS

P URE

WHITENESS

Opalys has an original flavour profile. With its pure and light colour and velvety texture, it offers a not-too-sweet flavour revealing harmonious aromas of fresh milk and vanilla notes.

IVOIRE 35%

Smooth & a hint of Vanilla Delicately sugared and not too sweet, with flavours of fresh milk and vanilla Gluten free VAL4660 – 3kg bag of beans VAL0140 – 3x 1kg block

OPALYS 33%

Milky & Delicate Whitest of white chocolates specifically designed with high opacity for when coverage is important. It has a velvety texture and is not too sweet Gluten free VAL8118 – 3kg bag of beans

Easy to work for any kind of application, it is especially suited to moulding and coating individual chocolate bonbons thanks to its perfect fluidity and opaqueness that shows off its pure white colour.

Avola OPALYS entremet

PROFESSIONAL SIGNATURES TROPILIA WHITE 29%

For banqueting Gluten free VAL5439 – 20kg box of beans

16


BLOND CHOCOLATE GOURMET CREATIONS

DULCEY REVOLUTION Opening up a new area of exploration for passionate artisans and chefs. Valrhona launched its DULCEY Blond Chocolate 32% with its unique characteristics in September 2012. It was inspired by Frédéric Bau’s original recipe and has been enhanced by our experts. This new recipe, which is even more divinely indulgent than other white chocolates, richer than milk chocolate and sweeter than dark chocolate, provides craftsmen and chefs with a new forum for expression.

DULCEY 32%

Creamy & Toasty Creamy texture and unique blond colour that stand out. It has a delicious taste, not too sweet, with intense biscuit flavours and a pinch of salt Gluten free VAL9458 – 3kg bag of beans

DULCEY goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mangos, bananas and apricots.

D

ulcey can be used for any applications and is especially recommended for moulding, pastry ganache, cremeux and sorbet.

D ULCEY BAR WITH CRANBERRIES

D ULCEY RICE PUDDING

MARBLED DULCEY

D ULCEY CHOCOLATE TART

D ULCEY MILLEFEUILLE

D ULCEY PANACOTTA & EXOTIC MARMALADE

17

ICE CREAM


Creamy DULCEY with fig & blackcurrant 18


Glaze

Cremeux

CARAQUE 56%

Decoration

CARAÏBE 66%

Chocolate drink

CAFÉ NOIR 57%

Ice Creams & Sorbets

ASHANTI 67%

Sauce

ARAGUANI 72%

Mousse

ANDOA DARK 70%

Ganache Patisserie

ALPACO 66%

Moulding

ABINAO 85%

Coating

Bonbon Ganache

DARK CHOCOLATE

• •

• •

• •

• •

• •

• •

• •

• •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • •

• • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • •

• • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• • • • • • • • • • •

• •

• • • • • •

• • • • • •

• • • • • •

COCAO PASTE EXTRA 100%

• • • • • • • • • • • • • • •

COEUR DE GUANAJA 80% EXTRA AMER 67% ÉQUATORIAL NOIRE 55% EXTRA BITTER 61% GUANAJA 70% ILLANKA 63% KALINGO 65% MACAÉ 62% MANJARI 64% NOIR ORANGE 56% NYANGBO 68% OTUCAN 69% SATILIA NOIRE 62% TAÏNORI 64% XOCOLINE NOIRE 65%

• • • • • • • • • • •

• • •

CODE VAL5614 VAL5572 VAL7025 VAL4656 VAL6725 VAL0120 VAL4654 VAL0102 VAL0134 VAL6360 VAL4663 VAL4661 VAL4657 VAL4653 VAL9559 VAL9789 VAL6221 VAL4655 VAL0122 VAL6085 VAL9556 VAL6366 VAL5571 VAL5904

MILK CHOCOLATE ANDOA LACTÉE ORGANIC 39% AZÉLIA 35% BAHIBE LACTÉE 46% BISKÉLIA 34% CARAMÉLIA 36% ÉQUATORIAL LACTÉE 35% GUANAJA LACTÉE 41% JIVARA 40% SATILIA LACTÉE 35% TANARIVA 33% XOCOLINE LACTÉE 41%

• • • • • • • • • • •

• • • • • • • • • •

• • • • • • • • • • •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

• •

VAL4660

VAL9458

VAL7026 VAL11603 VAL9997 VAL11387 VAL7098 VAL4662 VAL7547 VAL4658 VAL6367 VAL4659 VAL6972

WHITE CHOCOLATE IVOIRE 35% OPALYS 33%

VAL8118

BLOND CHOCOLATE DULCEY 32%

Optimal

Recommended

Possible

Not Possible

19


Pralines & Nut Pastes Valrhona’s spirit of excellence and innovation has always pervaded every inch of the exceptional pralines. The know-how is there at every stage of production. Valrhona rigorously selects its dried fruit:

VALENCIA ALMONDS SPAIN

ITALY

ROMAN HAZELNUTS

INTRODUCTION TO PRALINES Two processes enable us to offer a large range of new flavours.

Nutty flavour

Caramelised flavour

At the start of the cooking process, dried fruits and sugar are added to the pan so that they cook together. This process, the ‘sablage’, enhances the natural flavour of the fruit. The nutty notes can go from light to intense roasted flavour.

Real caramel is made in the pan. When it has turned brown, the roasted dried fruits are added. This process has the signature of Valrhona’s praline for 90 years, and produces a flavour that goes from light to intense caramelised.

intensity scale

intensity scale

20


VARHONA PRALINES

Designed to enhance the flavour of your products, from your classic iconic recipes to your most innovative creations following the latest trends

PARIS BREST

A LBERCOC CREMEUX

C RUNCHY CARAMEL SPREAD

P RALINE RELIGIEUSE

P RALINE RASPBERRY VACHERIN

VALENCIA COCONUT & PRALINE BAR


GRAND PRALINES ALMOND PRALINES

ALMOND 55%

ALMOND 50%

Fine balance between the cooked caramel notes and the sweet notes VAL10858 – 3kg soft bag

Extremely pure taste evoking the taste of fresh almond and offering a surprising balance between the sweetness of the fruit and a lingering finish VAL10201 – 3kg soft bag

ALMOND 60%

Exceptional notes of cooked caramel and delicate sweetness VAL10857 – 3kg soft bag

HAZELNUT PRALINES

HAZELNUT 50%

Strong accents of cooked caramel revealing end notes of hazelnut VAL10861 – 3kg soft bag

HAZELNUT 60%

Delicately sweet with notes of soft caramel VAL10862 – 3kg soft bag

HAZELNUT 66%

Pure taste of hazelnuts, lightly toasted for a rare nutty strength VAL10863 – 3kg soft bag

ALMOND & HAZELNUT PRALINES

ALMOND HAZELNUT 60%

Perfect balance of nutty notes between the subtle scent of almond and the powerful fragrance of fresh hazelnut VAL10202 – 3kg soft bag

OLD FASHIONED ALMOND HAZELNUT 50%

Feeling of freshness thanks to the use of pieces of dried fruit combined with an indulgent sweetness VAL2263 – 5kg bucket

22

CRUNCHY ALMOND HAZELNUT 50%

Flavours of crushed, lightly roasted almonds and hazelnuts with nut pieces to give extra crunch; precious substance for your bonbons fillings VAL5621 – 5kg bucket


GIANDUJAS

DARK CHOCOLATE HAZELNUT 34%

Intense dark chocolate and hazelnut taste. Very intense flavour VAL2264 – 3x 1kg block

MILK CHOCOLATE HAZELNUT 35%

Blend of fine cocoa beans, hazelnuts and milk and has a creamy melting texture VAL6993 – 3x 1kg block

ALMOND PASTES ALMOND PASTE FROM PROVENCE 70%

High in nuts, characteristic taste of provencal almonds, low in sugar VAL3212 – 4kg tub

ALMOND PASTE FROM PROVENCE 50%

Characteristic taste of provencal almonds, balanced VAL3211 – 4kg tub

23

DECORATIVE ALMOND PASTE 33%

Nice fruity taste. Light colour makes it suitable for addition of colouring agents VAL5090 – 4kg tub


Service products FINISHING & DECORATING

TRANSPARENT &

NEUTRAL IN TASTE

ABSOLU CRISTAL NEUTRAL GLAZE

Transparent and neutral in taste, sparkling shiny result 36% Sugar VAL5010 – 5kg tub

Used at the core of your desserts or entremets cakes, this unique product guarantees and permits compositions with exceptional texture. When applied as clear glaze or as chocolate topping, it delivers one sparkling shiny result and holds impeccably whether handled cold or hot.

DISC: AN

OPTIMAL FORMAT

• Quick and easy to use thanks to the disc format which is easier to measure and faster to melt • Real usage window between 35-40°C (95-104°F), with no alterations in terms of fluidity, providing increased latitude for the pastry chef

DARK CHOCOLATE GLAZE

MILK CHOCOLATE GLAZE

SOFT ABSOLU GLAZE

FINE DARK CHOCOLATE FLAKES*

18% minimum cocoas VAL0150 – 10kg box

7% minimum cocoa VAL0152 – 10kg box

• Optimal fluidity for creating finer, more regular glazes, with no over-thickening • Guaranteed glossy appearance, whatever the support (tempered or cold)

39% minimum cocoa VAL2051 – 1kg tub

24

Pure cocoa butter VAL0185 – 1kg box


FILLINGS

DARK CHOCOLATE PEARLS Dark chocolate 55% VAL4341 – 4kg bag

CRUNCHY PEARLS DARK CHOCOLATE

CRUNCHY PEARLS CARAMELIA

Puffed grains coated in dark chocolate 55% VAL4719 – 3kg bag

Puffed grains coated in milk chocolate 36% VAL8425 – 3kg bag

CRUNCHY PEARLS DULCEY

CRUNCHY PEARLS OPALYS

BARS & INDIVIDUAL CHOCOLATE BONBONS

C REAMS: chocolate, praline,

ICE CREAMS

M OUSSES: chocolate, praline,

Puffed grains coated in blond chocolate 87% VAL10840 – 3kg bag

Puffed grains coated in white chocolate 87% VAL10843 – 3kg bag

I N 4 COLOURS A generous coating of chocolate over a centre of puffed and slightly toasted cereals. These pearls are particularly suitable as an ingredient in cold recipes, retaining their crunchiness and chocolate note to enhance your creations even more. They are also perfect to decorate your plated desserts.

P LATED DESERTS DECORATIONS

& SORBETS

25

fruit, ganache & other creams

fruit & other mousses


FILLINGS

COCOA NIBS ‘GRUÉ’

100% cocoa beans, broken roasted cocoa beans VAL3285 – 1kg bag

COCOA BUTTER 100% cocoa butter VAL0160 – 3kg tub

ECLATS D’OR

COCOA POWDER

100% cocoa VAL0159 – 3x 1kg bags

Plain ground crepes dentelle, wafer crumbs VAL8029 – 4kg box

DARK CHOCOLATE STICKS

CLARIFIED BUTTER

Dark chocolate 48% Pure cocoa butter (300 pieces, 5.3g per piece) VAL0171 – 1.65kg box

99.9% concentrated butter. Maximum moisture 0.1% VAL5009 – 2kg tub

BONBONS

PALET D’OR

Ganache made from Grand cru Guanaja 70%, coated in dark chocolate and decorated with gold leaf VAL0368 – 2kg

CRUMBLE FRAMBOISE

Ganache made with Raspberry pulp sprinkled with pastry crumble VAL5118 – 2kg

MALAKOFF LAIT

Almond and hazelnut praline, coated in milk chocolate and decorated with chopped almonds VAL0427 – 2kg

RINETTE LAIT

Handmade chocolate almond hazelnut praline, coated in milk chocolate and decorated with dark chocolate VAL0405 – 2kg

SALTED BUTTER CARAMEL Salty caramel ganache coated in milk chocolate and decorated with sugar, caramel notes VAL4683 – 2kg

ORANGETTE

Sticks of candied orange zest coated in dark chocolate VAL0367 – 2kg * non stock item, to be ordered 7 days in advance

26


lis

sphERis

Dark chocolate 55%

4323

sphERis 4319 55% Dark chocolate

Dark chocolate 55%

pyRis Ingredients: Sugar 43% - Fat 37% ovAlis

Packaging: 1 box of 441 pieces Ingredients: Sugar 43% - Fat 37% 43% & - FatREADY 37% READY TOSugar FILL TO Packaging: 1 Ingredients: box of 441 pieces Shelf life*: 12USE months Packaging:1 box of 45 pieces Shelf life*: 12Shelf months Weight: Approximately 1.5 g each life*: 12 months Weight: Approximately 1.3 g each9.4 g each Weight: Approximately

pyRis 4324

4321

pyRis

Dark chocolate 55%

Dark chocolate 55%

4323

Dark chocolate Ingredients: Sugar 43% - Fat 37% 55% Packaging: 1 box of 270 pieces

Sugar 43% - Fat 37%

Dark chocolate 55% - �1.7g each Shelf Weight: Approximately 1.7 g each VAL4324 – 343 pieces

4753

4320 Dark chocolate 55%

Ingredients: 43% - Fat 37% Shelf life*:Sugar 12 months Packaging: 1 box of 45 pieces Weight: Approximately 2.9 g each Shelf life*: 12 months Weight: Approximately 12 g each

solstis ovAlis

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43%1 box - Fat 37% Packaging: of 60 pieces Ingredients: life*: 12pieces months Packaging: 1 Shelf box of 343 OVALIS SHELLS Packaging: 1 Approximately 10.8 g each Shelf life*: 12Weight: months

midi FormaT: For makinG mini-Cakes

Ris

4322

midi F For makinG

For makinG peTiTs Four

sphERis

boxPYRIS of 441SHELLS pieces

Dark chocolate 55% - �1.3g each 12 months VAL4323 – 441 pieces

life*: Weight: Approximately 1.3 g each

Dark chocolate Dark chocolate 55%

55%

Ingredients: Sugar 43% - Fat 37% Packaging: 1 boxSugar of 45 pieces Ingredients: 43% - Fat 37% SOLSTIS SHELLS Shelf life*: 12 months Packaging: 1 box of pieces Dark chocolate 55% -270 �9.6g each Weight: Approximately 9.6 g each

ShelfVAL6409 life*: 12 months – 45 pieces Weight: Approximately 3.1 g each

28

Ris

4319

ovAlis

Dark chocolate 55%

4324

ovAlis

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37% TRUFFLES SPHERES TRUFFLES SPHERES Packaging: 1 box of 343 pieces Packaging:1 box of 45 pieces Milk chocolate - cocoa 55%: �2.6g each Dark chocolate - cocoa 55% - �2.6g each Shelf life*: 12 months Shelf life*: 12 months VAL1733 – 504 pieces VAL1732 – 504 pieces Weight: Approximately 9.4 g each Weight: Approximately 1.7 g each

Ris

Dark chocolate 55% TRUFFLES SPHERES

Ingredients: 43% �2.6g - Fat each 37% White chocolate -Sugar cocoa 55%: Packaging: 45 pieces VAL17341 –box 504ofpieces Shelf life*: 12 months Weight: Approximately 12 g each

6409

Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 60 pieces Shelf life*: 12 months Weight: Approximately 10.8 g each

For makinG desserTs

sphERis

Dark chocolate 55%

4319

Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 45 pieces Shelf SQUARES* life*: 12 months – 1kg Weight: Approximately pre wrapped 9.6 g each

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37% Packaging:1 box of 45 pieces CELAYA HOT CHOCOLATE Shelf 28life*: 12 months Rich and creamy, ready-to-use hot Weight: Approximately 9.4 g each chocolate drink with 17.5% dark chocolate

solstis

4321 Dark chocolate 55%

SMALL GLASSES

ovAlis

GUANAJA 70% – VAL0510 CARAIBE 66% – VAL0511 JIVARA 40% – VAL1896 MANJARI 64% – VAL1895

VAL3209 – 6x 1l

pyRis

ovAlis

4320

solstis

4321

pyRis

6409 4752

Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 60 pieces Shelf life*: 12 months Weight: Approximately 10.8 g each

Measurements: H 80.5mm - D 57.5mm VAL4609 – 12 units

J

ECLAT INSTANT COFFEE Dark chocolate 61% VAL5112 – 244 pieces

IVARA jazz

28

EXCLUSIVE & CUSTOM MADE MOULDS Partner to traditional methods, Valrhona has designed a unique service of custom made moulds for the creation and development of exclusive and personalised moulds, tailored to suit any of your chocolate bonbons, blocks, bars and cake mould needs. Thanks to 3D technologies and CGI modelling, benefit from Valrhona’s designers experience to advise you on the best possible shapes to enhance your moulded recipes.

27


F RU I T PU R E E S , VA N I L L A & N U T S

FRUIT PUREES, VA N I L L A & N U T S Discover the most pure expression of fruit available with our range of fruit purees, almost all of which are unsweetened & unpasteurised. Give into our comprehensive range of vanilla products including pods from six different origins as well as aromatic pastes, and options for infusing flavour. Here you will also see our exciting array of chestnut products including marrons glacĂŠs, and a well stocked nuts range.


Frozen Fruit Purees, Nut Purees & Zests

Best raw material to guarantee a pure & full-bodied taste

Unique production methods reveal the real taste of fruits

Be inspired by a large range to help with your fruit creations

• Careful selection of the best fruit varieties grown on the best soils around the world

• Priority is given to the pure fruit flavour, so more than 80% of the range is unpasteurised

• Long term and close relationships with farmers to guarantee high quality products

• No added sugar where possible, and when some sweetening is required, only natural beet sugar is used

• More than 40 flavours available, including fruit purees, dried nut purees and fruit zests

• Total control over all aspects of raw material selection, cultivation and harvesting

• Guarantee consistency of flavour and organoleptic quality all year long

• From simple and well-known flavours to trendy and innovative mixes • ‘The Creation’ range, unique to Capfruit, opens new areas for innovative and tasteful recipes


Recipe

PINEAPPLE CAKE Discover recipes for your puree with Capfruit’s mobile app. All you have to do is scan the QR code on the side of your puree tub and be lead to endless possibilities and ideas with different recipes for each flavour.

flashez-moi et découvrez l'intégralité de cette recette Scan me to discover the recipe Escanéeme y descubra esta receta al completo Gâteau Ananas Leia-me para descobrir a receita

NOUvEAU - NEw - NOvEDAD - NOvO

C APFRUIT FRUIT PUREES

Pineapple Cake Pastel de piña

Discover a wide range of fruit purees you can use in many different applications. bolo de Ananás The only limit is your imagination. Recette réalisée par David Ducamp - Crédit Photo : Julien bouvier Studio

16

SITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APP APP CAPFRUIT PARA MóvIL - APLICAÇãO CAPFRUIT PARA TELEMóvEL

NOUvEAU - NEw - NOvEDAD - NOvO

16

SITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APP APP CAPFRUIT PARA MóvIL - APLICAÇãO CAPFRUIT PARA TELEMóvEL

flashez-moi et découvrez l'intégralité de cette recette Scan me to discover the recipe Escanéeme y descubra esta receta al completo Leia-me para descobrir a receita

V ERRINE

ENTREMET

MACAROON

ICE CREAM

C ONFECTIONERY

DRINK

31


FROZEN PUREE - ORCHARD FRUITS

APPLE

APRICOT

Granny Smith 10% of added sugar

10% of added sugar

Unpasteurised tub

Pasteurised tub

FIGS

From Provence 10% of added sugar Pasteurised tub

CAP113810 – 1kg

CAP110110 – 1kg

CAP114310 – 1kg

MELON

PEACH - WHITE

PEACH - YELLOW

Pasteurised tub

Pasteurised tub

10% of added sugar

10% of added sugar CAP112310 – 1kg

QUINCE

Pasteurised tub

CAP113310 – 1kg

CAP113410 – 1kg

RHUBARB

WILLIAMS PEAR

10% of added sugar

10% of added sugar

Pasteurised tub

Unpasteurised tub

CAP162510 – 1kg

CAP110410 – 1kg

10% of added sugar

10% of added sugar Pasteurised tub

CAP113710 – 1kg

FROZEN PUREE - RED FRUITS

BLACKBERRY

10% of added sugar Pasteurised tub

BLACKCURRANT

BLUEBERRY

10% of added sugar Unpasteurised tub

10% of added sugar

Unpasteurised tub

Unpasteurised tub

CAP112610 – 1kg

CAP110610 – 1kg

CAP112710 – 1kg

REDCURRANT

RED SOUR CHERRY

STRAWBERRY

Unpasteurised tub

Unpasteurised tub

Unpasteurised tub

10% of added sugar CAP111810 – 1kg

10% of added sugar

10% of added sugar

CAP111710 – 1kg

CAP111110 – 1kg

32

RASPBERRY

10% of added sugar

CAP111310 – 1kg

STRAWBERRY ‘Mara des bois’ 10% of added sugar Unpasteurised tub

CAP114210 – 1kg


33


FROZEN PUREE - EXOTIC FRUITS

EXOTIC FRUIT

BANANA

0% of added sugar Unpasteurised tub

CAP110310 – 1kg

GUAVA

0% of added sugar Pasteurised tub

COCONUT

10% of added sugar Pasteurised tub

CAP114010 – 1kg

LYCHEE

MANGO ALPHONSO

0% of added sugar

PASSION FRUIT

PINEAPPLE

Pasteurised tub

0% of added sugar

Pasteurised tub

CAP112010 – 1kg

CAP113210 – 1kg

Pasteurised tub

CAP165810 – 1kg

CAP111610 – 1kg

0% of added sugar

Banana, white peach, passion fruit, mango, lime 0% of added sugar

Pasteurised tub

Pasteurised tub

34

Pasteurised tub

PRICKLY PEAR

SOURSOP

CAP162810 – 1kg

* non stock item, to be ordered 30 days in advance

PAPAYA*

0% of added sugar CAP113110 – 1kg

Pasteurised tub

CAP110210 – 1kg

Pasteurised tub

CAP162910 – 1kg

CAP160010 – 1kg

'Figue de Barbarie' 0% of added sugar

0% of added sugar

GOJI

0% of added sugar

'Guanabana' 0% of added sugar Pasteurised tub

CAP114110 – 1kg


FROZEN PUREE - CITRUS FRUITS

BLOOD ORANGE 0% of added sugar

Unpasteurised tub

KALAMANSI

0% of added sugar Pasteurised tub

CAP112910 – 1kg

CAP162610 – 1kg

LEMON

Whole crushed with its peel 0% of added sugar

0% of added sugar Unpasteurised tub

CAP110710 – 1kg

LIME

LEMON

Unpasteurised tub

CAP110810 – 1kg

MANDARIN

0% of added sugar

0% of added sugar

Unpasteurised tub

Unpasteurised tub

ORANGE

ORANGE CONCENTRATE

CAP110910 – 1kg

0% of added sugar Unpasteurised tub

CAP112810 – 1kg

CAP112110 – 1kg

0% of added sugar Pasteurised tub

CAP115010 – 1kg

YUZU

0% of added sugar Unpasteurised tub

CAP162710 – 1kg

35


36

LYCHEE & R A SPBER RY PUR EE


FROZEN PUREE - ‘CREATIONS’ GRAND CRU

P UREST EXPRESSION: CAPFRUIT’S PHILOSOPHY The guiding principal behind the development of this product is the strictest selection of specific fruit varieties grown on specific soils. In the same way as wine growers choose their grape varieties, Capfruit choose specific varieties of fruit and obtain a limited quantity of the fruit from very small areas.

COCONUT GRAND CRU

From Ivory Coast 10% of added sugar Pasteurised tub

CAP111010 – 1kg

Capfruit Coconut Grand Cru from Ivory Coast is an exceptional product. Coconut producers are very prevalent in Thailand, but the best coconuts come from the Ivory Coast. Under its solid shell lies the ‘Copra’ the flesh of the coconut, which under stringent processing conditions can be transformed into an exceptional pulp with an incomparable flavour and creamy texture.

SEASONAL FLAVOURS Autumn/ Winter

BITTERSWEET CITRUS FRUITS

Sicilian blood orange, pink grapefruit, blend of spices: cloves, pepper, nutmeg, ginger, cinnamon 0% of added sugar

BLENDING:

A HIGHLY-SKILLED CRAFT

Unpasteurised tub

CAP163010 – 1kg

This range is pushing the expertise into the discovery of new textures and flavours, by blending fruits and other types of ingredients, especially spices. Capfruit are mastering the most difficult tasks of these kind of recipes: the subtle balance of ingredients. For our Autumn/Winter collection, Capfruit are looking for authentic and traditional recipes that our grandmothers and mothers use to cook. For our Spring/Summer collection they are looking for originality with new and surprising mixes.

WILLIAMS PEAR & Walnut with vanilla bourbon 10% of added sugar Pasteurised tub

CAP161810 – 1kg

APPLE BAKED

With caramel & cinnamon 13% of added sugar Pasteurised tub

CAP161010 – 1kg

Spring/ Summer

F RESH & DELICATE

The perfect balance between the lychee, the raspberry and an essential oil obtained from roses, results in an explosion of freshness on the tongue and a delicate aroma.

BERRIOLETTE

LYCHEE & RASPBERRY

Raspberry & blueberry with natural flavouring of violet 10% of added sugar

With natural flavouring of rose 10% of added sugar Pasteurised tub

Unpasteurised tub

CAP162310 – 1kg

CAP163110 – 1kg

37

EXOTIC GINGER

Mango, passion fruit, ginger 8% of added sugar Pasteurised tub

CAP162410 – 1kg


FROZEN PUREE - DRIED NUTS

P ROCESS COMING FROM CAPFRUIT’S COCONUT EXPERTISE All the nuts come from farms, specially chosen for the quality of their produce. The nuts are first shelled, then steam blanched before being pressed. This process ensures that the quality of the fruit remains intact, particularly its nutritional characteristics. As the taste of hazelnut is not very strong, Capfruit lightly roast them before processing. The creaminess of the natural puree they obtain means that it can be used in a thousand and one ways (patisserie, ice creams, sweets, ganache creams, sauces and stuffing).

ALMOND

0% of added sugar Unpasteurised tub

CAP115110 – 1kg

ROASTED HAZELNUT 0% of added sugar

Unpasteurised tub

CAP161210 – 1kg

GREEN PISTACHIO 0% of added sugar

Unpasteurised tub

CAP161310 – 1kg

FROZEN FRUIT ZEST

ORANGE PEEL Finely ground 0% of added sugar

Unpasteurised tub

CAP194900 – 500g

LEMON PEEL Finely ground 0% of added sugar

Unpasteurised tub

CAP194800 – 500g

38


39


40


Frozen IQF Fruits

APPLE

Granny Smith - Diced FRU100 – 5x 1kg

BLUEBERRY

Halves FRU200 – 5x 1kg

BLACKBERRY

Whole FRU300 – 5x 1kg

BLACKCURRANT

CHESTNUT

CRANBERRY

PEAR

APRICOT

Whole FRU400 – 5x 1kg

Whole FRU500 – 5x 1kg

Whole & peeled FRU510 – 5x 1kg

Whole FRU520 – 5x 1kg

Diced FRU530 – 5x 1kg

RASPBERRY

RED SOUR CHERRY

RHUBARB

STANLEY PLUM

Whole FRU550 – 5x 1kg

STRAWBERRY Whole FRU590 – 5x 1kg

Diced FRU560 – 5x 1kg

Whole & pitted FRU570 – 5x 1kg

BERRY MIX

Raspberry, Blackberry, Blueberry, Blackcurrant FRU600 – 5x 1kg

41

Halves FRU540 – 5x 1kg


Vanilla, Aromatic Pastes & Extracts

Eurovanille specialist for more than 25 years

Strong know-how in the full vanilla process

Innovation at the heart of the brand strategy

• The first company in France to be specialised in natural vanilla

• Well-established partnerships with the best vanilla producers in Tahiti and Madagascar with 3 audits a year

• Transformation plant in France to produce extracts/pastes with an in-house R&D service to design new production formulation

• Represents today 7% of the worldwide vanilla production • Traditional preparation techniques are employed to ensure the best aromatic qualities of the products • 100% control of the supply chain

• The only company producing vanilla in Mauritius, owning its plantations and plant • Present in India with direct partnerships with local producers and its own transformation plant

• A large range of vanilla pods, covering different vanilla species and origins • Unique innovative products to answer the specific needs of pastry chefs and artisans


VANILLA PODS

ORIGIN: TAHITI

TAHITENSIS VANILLA PODS Species: Tahitensis Thick pods, rich in heliotropin. Exceptional aromatic profile with a flowery, aniseed and sweet fragrance VAN220 – 250g (15-20cm) VAN221 – 4x 250g (+free tin)

ORIGIN: MADAGASCAR

POMPONA VANILLA PODS

Species: Pompona Rare vanilla flower, extraordinary pod size (called ‘Vanilla Banana’). Aromatic profile dominated by fruity notes of rum & raisins VAN700 – 250g (20-25cm)

ORIGIN: MADAGASCAR

PLANIFOLIA BOURBON VANILLA PODS

Species: Planifolia Characteristic vanilla, fruity flavour (dried raisin) and a rich, balsamic, round aroma VAN190 – 250g (16-23cm) VAN191 – 4x 250g (+free tin)

ORIGIN: INDIA

PLANIFOLIA VANILLA PODS

Species: Planifolia Aromatic and creamy notes of vanilla, milk chocolate and caramel VAN240 – 250g (16-18cm) VAN241 – 4x 250g (+free tin)

METAL TIN

Offer for your 1kg orders (check codes under each vanilla pod)

P LAY WITH A

LARGE RANGE OF FLAVOURS

As a vanilla specialist, Eurovanille is extending its pods range to offer you a large choice of possibilities through different aromatic profiles. The aromatic profile is determined by: • The choice of vanilla flowers: Only three vanilla flowers species can produce vanilla pods (Planifolia, Tahitensis, Pompona). Eurovanille is working with these three species and is able to provide such flavour diversity. • The origin: Eurovanille is now offering 5 different origins. Each country has a specific soil, climate and humidity percentage and brings a different flavour to the pods.

Do you prefer a vanilla more floral, fruity, gourmand or woody?

Tahitensis

from Tahiti Tahitensis

from Mauritius

ORIGIN: MAURITIUS

TAHITENSIS VANILLA PODS

Planifolia

from Madagascar Pompona

from Madagascar

ORIGIN: COMOROS

PLANIFOLIA BOURBON VANILLA PODS

Species: Planifolia Species: Tahitensis Very distinctive woody, round notes Similar to vanilla pods from Tahiti: flowery, aniseed and sweet fragrance coming from the volcanic soil of this region VAN500 – 250g (16-23 cm) VAN600 – 250g (19-20cm) VAN501 – 4x 250g (+free tin) VAN601 – 4x 250g (+free tin)

43

Planifolia

from India

Planifolia

from Comoros


OTHER VANILLA PRODUCTS

VANILLA EXTRACT WITH GRAINS VANILLA PLANIFOLIA PASTE Made from Planifolia Vanilla pods VAN130 – 1kg

VAN230 – 1l – 400gr per litre VAN110 – 1l – 200gr per litre VAN210 – 1l – 150gr per litre

VANILLA POWDER

Perfect for biscuit and chocolate VAN200 – 250g

READY TO INFUSE VANILLA

VANILLA PEARLS

100% vanilla (pod and seeds), made from crushed Planifolia vanilla VAN125 – 50x10g

Made with pure vanilla seeds & natural vanilla concentrate VAN135 – 100g

VALUE FOR MONEY

C ONCENTRATED VANILLA

Ready to infuse vanilla is made from Planifolia pods, selected for their strong aromatic flavour, crushed and put in a tea-like bag.

Eurovanille vanilla pearl is made from finely sieved Bourbon vanilla seeds and 2% of vanilla concentrate to boost the flavour. This concentrate is made from the whole pod so it gives you an intense flavour, offering all the different aromatic facets naturally present in the pod.

FLAVOUR

& TIME SAVING

This innovation offers many advantages: - Time saving: no need to split your vanilla pod - Value for money: less expensive than pods; 1 sachet equals 5 pods

Ice cream: the vanilla seeds give a pleasant appearance. Recommended dosage: 2g per kg

- Same visual and taste results as pods: grains are released from the bag so your mix has the same visual aspect as if you’ve used pods Perfect to make crème anglaise or crème patissiere.

Milk & dairy products: suitable when flavouring any dessert containing milk or cream. Recommended dosage: 2/3g per kg. (Be careful not to put in too much as it can turn too yellow).

Remove plastic wrapper and place sachet in liquid (cream, chocolate, fruit, etc.). Heat if necessary. Leave to infuse at least 30min. Can also be left overnight for a stronger infusion.

44


AROMATIC PASTES & EXTRACTS

HAZELNUT PRALINE PASTE 100% from Italy VAN160 – 1kg

100% PISTACHIO PASTE VAN150 – 1kg

NOUGAT CREAM

NATURAL COFFEE AROMA

From Montelimar VAN170 – 1kg

VAN100 – 1l

PISTACHIO PASTE Coloured and sweetened VAN140 – 1kg

OTHER NATURAL EXTRACTS* - 40ml BITTER ALMOND*

VAN909

LEMON*

VAN906

BERGAMOT*

100% NATURAL YUZU EXTRACT*

100% NATURAL TONKA BEAN EXTRACT*

VAN901 – 40ml

VAN902 – 40ml

JASMINE*

VAN904

LAVENDER*

VAN905

ROSE*

VAN904

VAN908

BLOOD ORANGE*

ORANGE BLOSSOM*

VAN903

VAN907

F LAVOUR ENHANCER

Our new extracts can be used as a flavour enhancer. Yuzu extract would be perfect for your acidulous creations, including entremets or ganache for cupcakes or macaroons. Tonka bean extract would go well with your chocolate preparations such as cakes, brownies or muffins.

* non stock item, to be ordered 21 days in advance

45


Chestnut Products & Candied Citrus

Master confectioner for six generations, since 1896

Traditional methods with a modern approach

A premium range, well-known for its exceptional quality

• Champions the use of traditional methods for candying fruits & nuts

• Products as convenient to the chef as they are delicious for the end consumer

• A comprehensive range of marrons glacés, pastes, purees & candied fruits available

• These methods guarantee the natural taste of the fruit shines through, with only enough sugar added for stability

• The only brand in the world to offer vacuum packed marrons glacés with a 2 year shelf life

• Well known & respected by the most prestigious establishments around the world

• Only uses premium ingredients such as Italian chestnuts & Bourbon vanilla

• A bespoke personalisation service is available for marrons glacés

• Perfect to use in your pastry decoration, as well as for amenities

Turin


MARRONS GLACÉS - CANDIED CHESTNUTS

VACUUM PACKED MARRONS GLACÉS

• Exclusive process that guarantees 2 year shelf life • Consistently delivers fresh, moist, crunchy and fully flavoured candied chestnuts • The only brand to offer vacuum packed candied chestnuts

R EAL TASTE

OF CHESTNUT

MARRONS GLACÉS IN VACCUM PACK, CARTON BOX This product has a 2 year shelf life and is also available in bulk

12 chestnuts COR123 – 240g

20 chestnuts* COR124 – 400g

36 chestnuts* COR3933 – 2x 720g

MARRONS GLACÉS FLAVOURED WITH COGNAC*

MARRONS GLACÉS FLAVOURED WITH RUM*

MARRONS GLACÉS FLAVOURED WITH POIRE WILLIAM LIQUEUR*

MARRONS GLACÉS FLAVOURED WITH MIRABELLE PLUM LIQUEUR*

48 chestnuts COR121 – 1kg

48 chestnuts COR201 – 1kg

Corsiglia marron glacé is unique thanks to: • Its tulle muslin traditional process that guarantees the natural taste of chestnut • The right level of added sugar that enables the right balance between chestnut taste and preservation • The selection of high quality ingredients (chestnuts coming from Italy, Bourbon vanilla bean from Madagascar)

48 chestnuts COR203 – 1kg

48 chestnuts COR204 – 1kg

Y OUR OWN PERSONALISED MARRONS GLACÉS

The bespoke personalisation service includes a large choice of wrapping papers, presentation boxes and a design facility for your own logo.

* non stock item, to be ordered 14 days in advance

47


LABORATORY PRODUCTS

CANDIED CHESTNUTS IN SYRUP

Whole or broken - 1kg tin (650g net) Whole COR108 – 1kg

Broken COR1081 – 1kg

CHESTNUT PASTE

Rich and smooth texture made with candied chestnut, lightly flavoured with Bourbon vanilla from Madagascar COR137 – 1kg

OUR CITRUS PASTES -

O RANGE MACAROON

CHESTNUT CREAM

CHESTNUT PUREE

Mix made from chestnut pulp, without added sugar, for an almost jellified texture COR139 – 870g

Unctuous mix of candied chestnut pulp with cane sugar and lightly flavoured with Bourbon vanilla from Madagascar COR144 – 1kg

CANDIED ORANGE PASTE

CANDIED LEMON PASTE

Rich and smooth texture made with orange peel COR354 – 1kg

Rich and smooth texture made with lemon peel COR359 – 1kg

rich, smooth and will bring a natural candied citrus flavour to your creations

O RANGE CAKE 48

C ITRUS SORBET


Mont Blanc Tart by Frédéric Cassel, Fontainebleau TART SHELL & CHANTILLY CREAM Sweeten tart shell with almond pastry cream. Pour a circle of blackcurrant liquor syrup. Using a pastry bag, squeeze the appareil (as described in recipe below) onto the tart into a mesh-like, airy cream. Decorate with vanilla flavoured Chantilly cream, using a St Honore pastry bag. CHESTNUT CREAM RECIPE - 700 g Butter - 1 Kg Corsiglia chestnut cream - 1 kg Corsiglia chestnut paste Whip the butter with a kneading mixer. Gradually fold in the Corsiglia chestnut paste, then Corsiglia chestnut cream until smooth. Pipe onto shell using a pastry bag.

CANDIED CITRUS

STRAIGHT CANDIED ORANGE SLIVERS

Spanish candied orange peel with a tender texture and no trace of bitterness COR355 – 7-7.5cm, 1kg

STRAIGHT CANDIED LEMON SLIVERS

Spanish candied lemon peel with a tender texture and no trace of bitterness COR3601 – 7-7.5cm, 1kg

DRAINED CANDIED ORANGE SLICES

Spanish candied orange slices with a tender texture and no trace of bitterness COR3522 – 40/50mm, 2.5kg

49

CANDIED TRICOLOUR CUBES French candied melon with a tender texture & a sweet flavour COR1632 – 2.5kg


Nuts, Seeds & Dried Fruits Selection NUTS

ALMOND FLAKED

ALMOND NIBBED

ALMOND POWDER

From Spain AFR200 – 1kg

From Spain AFR560 – 1kg

From Spain AFR300 – 1kg

ALMOND WHOLE SKIN ON

BRAZIL NUT WHOLE

CASHEW WHOLE BLANCHED

HAZELNUT WHOLE SKIN ON

MACADAMIA HALVES

PECAN NUT HALVES

From Spain AFR101 – 1kg

From Bolivia AFR730 – 1kg

From Vietnam AFR740 – 1kg

From Turkey AFR590 – 1kg

From South Africa AFR585 – 1kg

From Northern America AFR400 – 1kg

PINE NUT KERNELS

PISTACHIO PEELED

WALNUT HALVES

From China AFR540 – 1kg

From Iran AFR500 – 1kg

From Romania AFR550 – 1kg

50

ALMOND POWDER EXTRA THIN

ALMOND WHOLE BLANCHED

DGF200 – 5kg

From Spain AFR100 – 1kg

HAZELNUT POWDER

HAZELNUT WHOLE BLANCHED

From Turkey AFR530 – 1kg

From Turkey AFR520 – 1kg


SEEDS

PUMPKIN SEEDS

From China AFR815 – 1kg

SUNFLOWER SEEDS From Bulgaria AFR820 – 1kg

DRIED FRUITS

APRICOT

COCONUT DESICCATED

CRANBERRIES

CURRANTS ‘VOSTIZZA'*

GOLDEN RAISINS

PITTED DATES

PRUNES AGEN AOP*

SULTANAS RAISINS

From Turkey AFR660 – 1kg

From Canada AFR720 – 1kg

From South Africa AFR630 – 1kg

From France AFR755 – 1kg

From Indonesia AFR600 – 2kg

From Greece AFR640 – 1kg

From Iran AFR710 – 1kg

From Turkey AFR750 – 3kg * non stock item, to be ordered 5 days in advance

51


From everyday pastry ingredients such as glazing or nappage to more advanced technical products for creating exciting textures, or ensuring freshness, we have got it covered! It also includes the cornerstones of pastry - eggs, cream and butter.

T E C H N IC A L & O T H E R I N G R E DI E N T S

TECHNICAL & OTHER INGREDIENTS


Speciality Technical Ingredients

A laboratory expert in food ingredients, founded in 1908

A century of experience in the service of excellence

Leader in technological advancements

• A company founded by Louis FRANÇOIS, a self-taught inventor with an active interest in preservation, texture and emulsion issues that could be applied to in various food applications

• Produces and sells today a wide range of products intended for bread, pastry, chocolate, confectionery, ice-cream and gastronomy over the whole world

• Huge range of products meeting all your needs

• An industry leader in technological advancements for cuisine and pastry

• For three generations, LOUIS FRANCOIS has complied with this tradition and creativity

• From gelatine to dextrose to Arabic gum to many types of pectin


TEXTURISING, GELLING, THICKENERS & BINDING AGENTS YELLOW PECTIN

NH PECTIN NAPPAGE

Gelling agent that gives a non-reversible gel when heated in acidic and sweet environments Ideal for confectionery, pastry & biscuits (10 to 12g/kg of total weight) LOU1615A – 1kg

Gelling agent that gives a thermoreversible gel Ideal for fillings & pastry toppings with undiluted fruits (10g/kg of weight) LOU1622A – 1kg

325 NH95 PECTIN

ALGINATE SODIUM

Gelling agent that gives a thermoreversible gel when heated in presence of calcium ions. Ideal for fruit purees, jellied milky desserts, non-jelly jams for fillings & sweet caramel sauce (0.3 to 0.5g/kg or 4 to 5g/l of milk) LOU1630A – 1kg

Forms an insoluble stable gel in the presence of calcium contained in milk and its derivatives Ideal for Chantilly cream, chocolate mousse, pastry cream, dairy products (0.1 to 1g/l) LOU142A – 1kg

X58 PECTIN

Gelling agent that gives a stable thermoreversible gel on freezing and defrosting Ideal for neutral water based toppings; cakes, sponge cakes & biscuits LOU1628A – 1kg

XANTHAN GUM

Powder stabilizer and thickener, obtained by organic fermentation. Good dispersion in cold water. Stable at freezing/defrosting and in acidic environments Ideal for cake, pastry & sweet breads (2 to 5g/kg. Pre-mix with other powdered ingredients) LOU1821A – 1kg

RAPID SET PECTIN

Gelling agent that reacts in acidic environments and contains a high dried extract Ideal for jams, jellies & fillings (1 to 3g/kg) LOU1624A – 1kg

GELATINE LEAVES

Product in thin leaves gold quality 200 bloom LOU730H – 1kg

GELATINE POWDER 200 bloom. Pig origin LOU732A – 1kg

FISH GELATINE

200 bloom. Deodorized gelatine, fish origin. Recommended for halal and kosher products LOU10023 – 1kg

NATURAL ALTERNATIVE AGAR-AGAR POWDER

Natural vegetable gelatine Ideal for confectionery, pastry & desserts (5 to 20kg/kg) LOU130A – 1kg

• Agar-Agar powder is a vegetable, natural gelling agent, coming from red seaweed. • It’s a heat-soluble gelling agent. The Agar-Agar solution must first be brought to the boil and the gel is obtained when cooled. • It’s the perfect substitute of gelatine in confectionery, pastry,desserts. Milky products, biscuits, pastry desserts: 5 to 10g/kg Dairy & confectionery specialities: 10 to 20g/kg

55


COATING AGENTS & EMULSIFIERS ARABIC GUM POWDER*

Coating agent for almond paste and sweets. A binding agent and thickener. Hydrate in warm water Ideal for confectionery, pastry, milk & ice cream (4 to 7g/l for milk/ice cream, 30 to 50% in a solution for sweets, 1 to 0.2g/kg for biscuits/pastries) LOU785A – 1kg

LECITHIN POWDER

Emulsifier and anti-oxidant Ideal for bakery & chocolate baking (1 to 3g/kg for cakes/biscuits. 3 to 5g/kg for chocolate making) LOU1245 – 1kg

STABILISERS & FRESHNESS PRESERVATIVES SUPER NEUTROSE GALLIA

Smoother, sharper and creamier texture Ideal for sorbets (3 to 5 g/l) LOU1990B – 1kg

SORBET

Super Neutrose Gallia is

Or

GALLIASORB*

STAB 2000

Creamier texture. Stabilizes aqueous structure. Ideal for ice cream (3 to 5 g/l) LOU1971A – 1kg

ICE-CREAM

Stab 2000 is particularly

mainly used for sorbets:

used for ice-creams:

• Improves smoothness, sharpness, creaminess by avoiding crystals

• Distributes raw fatty materials

• Provides a noticeable gain with expansion • Emulsifies the mix ingredients and corrects its viscosity • Delays the melting of ice pops

Extends the softness of finished products by several weeks and limits the development of mould Ideal for a longer shelf life (3 to 5% of total weight) LOU705B – 1kg

• Stabilizes the aqueous structure of a mixture and anti-crystallisation • Provides creaminess and facilitates expansion • Delays the melting of ice-pops

ACIDS & SALTS ASCORBIC ACID

Anti-oxidant. Increases elasticity of dough, strengthens the glutinic structure (300 to 500g/kg) LOU100A – 1kg

CITRIC ACID

Powdered mono-hydrated product. Reveals taste, preservative, pH corrector. Raising agent in biscuit making Ideal for confectionery & biscuits LOU106A – 1kg

TARTARIC ACID

Enhances flavours. Gives an acidulous taste LOU110A – 1kg

SUGARS & SWEETENERS DEXTROSE

DEHYDRATED MORSWEET GLUCOSE

Sugar not too sweet, avoid ice-cream crystallisation LOU450A – 1kg

LOU6120 – 1kg

LOU1365H – 5kg

BAKING POWDER

SKIMMED MILK POWDER

DRIED EGG POWDER

LOU210B – 1kg

LOU1220A – 1kg

LOU251B – 1kg

OTHER

* non stock item, to be ordered 7 days in advance

56


57


Pastry Ingredients

27 years of experience & expertise

An in-house team of pastry chefs to ensure quality

Commitment to high quality products

• Offers a complete assortment of the best ingredients currently available on the market

• The team includes 6 pastry chefs, 3 of which are Meilleur Ouvrier de France PastryConfectioner Chefs, who really know quality when they see it

• Quality control assured from the selection of raw materials to finished products

• Products dedicated to professionals: Bakers, Confectioners, Chocolatiers, manufacturers and Caterers

• Forward-looking, DGF prides itself on offering on-trend innovative products

• A commitment to exceeding customer satisfaction • A range of affordable and convenient pastry products


CHOCOLATE

DARK CHOCOLATE COUVERTURE 61% - DGF002207 – 5kg 55% - DGF002200 – 5kg

MILK CHOCOLATE COUVERTURE 36% DGF002199 – 5kg

WHITE CHOCOLATE COUVERTURE 30% DGF002198 – 5kg

CHOCOLATE STICKS 44% DGF120 – 15x 500 pieces

59


SUGAR INVERTED SUGAR "TRIMOLINE"

ISOMALT SUGAR

GLUCOSE SYRUP

DGF008301 – 7kg

DGF008317 – 5kg

DGF008311 – 7kg

WHITE FONDANT/GLAZING/NAPPAGE

WHITE PASTRY ICING DGF008177 – 8kg

NAPPAGE NEUTRAL CRESCENDO DGF290 – 10kg

OTHERS

GRIOTTINES IN ALCOHOL 15%

CRUSHED BISCUIT ROYALTINE

GREASING SPRAY

DGF001143 – 1kg

DGF190 – 4x 2kg

DGF100 – 500ml

60


Other Pastry Ingredients

WILD LAVENDER HONEY Cream API200 – 1kg

COCONUT MILK 'TANG FRERE'

FLOWER HONEY Liquid API300 – 1kg

LED800 – 400g

DRIED LAVENDER

DRIED HIBISCUS FLOWER

WHOLE CHESTNUTS

LED730 – 140g

LED780 – 140g

LED820 – 500g

BUCKWHEAT FLOUR*

MINI APPLE IN SYRUP

LED850 – 1kg

BRO200 – 435g

MINI PEARS IN SYRUP

PEAR WILLIAMS IN SYRUP

BRO300 – 850g

BRO500 – 2.65kg * non stock item, to be ordered 7 days in advance

61


Essential Pastry PASTEURIZED EGGS

PASTEURISED EGG YOLK Liquid OVO100 – 2kg

PASTEURISED EGG WHITE

Liquid ‘Le Blanc des Chefs’ OVO300 – 2kg

PASTEURISED EGG WHOLE Liquid OVO200 – 2kg

PASTEURISED EGG WHOLE Liquid OVO400 – 5kg

CREAM

WHIPPING CREAM

UHT 35% fat From Val de Saire MLC210 – 6x 1l

CRÈME FRAICHE

AOP Isigny Tribehou MLC241 – 1l MLC245 – 5l

62

THICKENING & COOKING CREAM UHT 18% fat From Val de Saire MLC220 – 6x 1l

THICK CRÈME FRAICHE Montebourg - 33 % fat MLC242 – 5l


BUTTER

BUTTER BULK BLOCK Unsalted FLE013801 – 25kg

BUTTER LINGOT FLE010820 – 10x 1kg

BUTLER BLEND FLE737 – 10x 1kg

VALUE FOR MONEY Our butler blend is made with vegetable fat and butter, making it a very interesting alternative in terms of price. It has also a low cholesterol content and is close to classic butter in terms of texture and taste.

DRY BUTTER SHEETS FLE010817 – 10x 1kg

GRAND TOURAGE BUTTER SHEETS FLE010090 – 10x 1kg

CLARIFIED BUTTER FLE110015 – 7kg

BUTTER BRICK

Unsalted FLE010341 – 40x 250g

FRESH YEAST

YEAST FOR YOGURT Live yogurt culture BVP6969 – 9g

63


Add the “wow factor” to your creations and choose the personalisation options to make them even more unique. Get inspired by a wide range of chocolate decorations, transfer sheets, blisters and moulds. Don’t miss the latest trends with our fruit tattoos and extra white chocolate decorations.

PA S T R Y DE C O R AT I O N

PA S T RY D E C O R AT I O N


Pastry Decoration

Pushing creativity & originality

Time saving & high quality solutions

Endless inspiration & possibilities

• PCB collaborates with top pastry chefs & designers from around the world to develop new collections

• High quality products with rigorous regular inspections gives you the guarantee of a premium decoration with perfect finishing

• Offering you an ultimate combination of innovative ideas & support and technical advice

• A highly trained team of in-house designers dedicated to their personalisation service • Offering two collections per year containing more than 5000 ideas to help you cover all the major calendar events

• The perfect alternative to creating decorations yourself, saving you time and energy

• From final decorations, to the tools to create them yourself, PCB offers the complete solution for the pastry chef

• A rich and diverse range of decorations for every taste and every occasion

• Create a unique identity for your creations with bespoke and personalised options


FRUIT TATTOOS After chocolate tattoos, here are the fruit tattoos. They offer a soft and noble texture, adapting to all shapes, following curves and angles, covering surfaces like a second skin. The fruit tattoos are made of high quality fruit pulp and available in 3 different flavours: mango-passion fruit, red berry and mojito apple.

Page 74

BLANC DE BLANC Our new extra white chocolate gives elegance and extra bright colours to our chocolate decorations, allowing glowing shades and a perfect result.

Page 72

TRANSFER SHEETS now in stock We are now offering an extended range of transfer sheets, available from stock. Have a look at our collection of 30 designs and patterns.

Pages 76-77

ENGLISH PIECES We have more and more chocolate decorations in English, to celebrate all the big events of the year from Christmas to Valentine ’s Day, and Easter to Father’s day. Available from the PCB collection

Page 72 67


2015 PCB COVERS ALL THE MAJOR

CALENDAR EVENTS THROUGHOUT THE YEAR It’s a partner of choice to animate your establishment or brand and make your creations impactful and just perfect to celebrate a specific moment of the year. And for your special events, don’t forget the personalisation options, pages 70 - 71

FEBRUARY 14th

APRIL 6th

JUNE 21st

JUNE 29th - JULY 12th

68


1 3 .

T R A N S F E R

S H E E T S

SEPTEMBER 18th Transfer - 22nd sheets 40 x 25 cmSEPTEMBER 18th - OCTOBER - Caramel color (CA11), gold color31st (OR15) & orange

14/06/2013

GAMME STANDARD - HALLOWEEN

4 . OCTOBER 12th -118th

Pour vous assurer que votre BAT est en taille réelle, mesurez le trait de 2 cm ci-joint.

T R A N S FOCTOBER E R S31st H E E T S 14/06/2013 4 . C H O C O L A T E P I E C E S Black or white chocolate piece - Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1)

& caramel40 colorx (CA11) Transfer sheets 25 cm - Orange color (NORA5)

GAMME STANDARD - HALLOWEEN

5 .

Pour vous assurer que votre BAT est en taille réelle, mesurez le trait de 2 cm ci-joint.

4 .C O C L HA O TC EO LP AI E T E C H O C E PS I E C E S

Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1) Black chocolateBlack pieceor- white Roundchocolate 20 mm - piece White- color (B1) & caramel color (CA11)

6 .

C L HA O TC EO LP AI E T E C H 5 O .C O C E PS I E C E S

piece mm(B1) - White color color (B1) (NORA8) Black chocolateBlack piecechocolate - Round 20 mm- Round - White20 color & orange

DECEMBER 25th

7 .

6 .C O C L HA O TC EO LP AI E T E C H O C E PS I E C E S

DECEMBER 31st

piece 20color mm -(ORA1) White color (B1) & orange color (NORA8) Black chocolateBlack piecechocolate - Round 20 mm- Round - Orange

8 .

C L HA O TC EO LP AI E T E C H 7 O .C O C E PS I E C E S

- Round 20 mm - Orange Black chocolateBlack piecechocolate - Squarepiece 20 mm - Red color (R14), greencolor color(ORA1) (V29) & orange color (NORA5)

8 .

C H O C O L A T E

P I E C E S

Black chocolate piece - Square 20 mm - Red color (R14), green color (V29) & orange color (NORA5)

69


BESPOKE OPTIONS Perfect to enhance your brand or establishment or to have your creations matching the theme of your event. We offer a large range of products to be personalised. With PCB Creation, the only limit is your imagination! Simply send your logo or design as a PDF to us here at Classic Fine Foods, and PCB Creation will generate a prototype for your approval. It could not be easier to add the ‘wow factor’ to your offering. If you don’t have your own logo, PCB Creation will craft one for you.

70


P ERSONALISATION OF CHOCOLATE PIECES

• Classic chocolate pieces: Round, square, oval, rectangular (all available with straight or round edges) • Large choice of pieces with original shapes: Stars, heart, flower, banner and more • 3D decoration pieces • Embossed pieces

P ERSONALISATION OF

TATTOOS, MARSHMALLOWS & SUGAR • Fruit tattoos • Chocolate tattoos • Marshmallow decoration • Sugar decoration

P ERSONALISATION OF PRINTED SHEETS

• Crumpled sheets • Printed sheets in polyethylene • Printed sheets in PVC for yule log & entremets • Printing for biscuits • Baking sheets

P ERSONALISATION OF KITS

• Credit cards • Balls • Eggs • Lollipops • Puzzles • Lipsticks • CDs

71


Decorations CHOCOLATE DECORATIONS CHOCOLATE PIECES

EXTRA WHITE “Blanc de Blanc” – PCB’s new extra white chocolate – gives elegance and extra bright colours, allowing glowing shades and a perfect result. Discover a completely new range with this white ivory chocolate.

72


LACE DECORATIONS

EMBOSSED PLAQUES & PANELS

3D DECORATIONS

73


TATTOOS FRUIT TATTOOS

F RUIT: INNOVATIVE

DECORATION SUPPORT

These decorations are made of carefully selected fruit pulp and a plant-based gelling agent. There are no added colours or flavours. It comes in three fruity versions: mango passion fruit, red berries and mojito apple.

CHOCOLATE TATTOOS

I NCREDIBLE

FLEXIBLE TEXTURE The flexibility and softness of this product allows it to adapt to all shapes. It will follow curves and angles, covering any surface like a second skin. The Tattoo will mould invisibly on contact to the moist product which then allows easy cutting. Their ease of use will win you over: their flexibility allows for easy peeling and handling without any tearing or temperature concerns. They enable limitless creativity to embellish and personalise your cakes, decorate your desserts, highlight your verrines, cover your fruit pastes, nougats or caramels, decorate your 3D chocolate pieces. Can be applied to any product, withstand refrigeration and freezing, as well as heat up to 70째C without any change in appearance or flavour.

74


MARSHMALLOW DECORATIONS

SUGAR DECORATIONS

DECORATIONS TO SPRINKLE

K IPETTI: TOUCH OF SPARKLE & FUN

“Kippeti” crackles and pops in your mouth. Our Kippetti coated in chocolate gives you many possibilities. Chocolate protects the Kippetti from moisture thus making it possible to incorporate them into any moist mixtures, as well as on top of any desserts for decoration.

KIPETTI PCBDC133 – 1kg

75


Do It Yourself Decorations PRINTED TRANSFER SHEETS

LES CROISILLONS 15 sheets, 40 x 25cm PCBFG3276

CONCORDE 15 sheets, 40 x 25cm PCBFG3325

ARABESQUES 17 sheets, 40 x 25cm PCBFG3521

AMOUR 17 sheets, 40 x 25cm PCBFG3237

VENT D’ÉTÉ 15 sheets, 40 x 25cm PCBFG3729

ZÈBRE 15 sheets, 40 x 25cm PCBFG3490

LE PEIGNE D’EDDY 15 sheets, 40 x 25cm PCBFG3653

OXYGÈNE 20 sheets, 40 x 25cm PCBFG2118

HERBES 20 sheets, 40 x 25cm PCBFG3215

PYTHON ROYAL 15 sheets, 40 x 25cm PCBFG3659

OPULENCE 20 sheets, 40 x 25cm PCBFG3324

MOUCHETÉ 20 sheets, 40 x 25cm PCBFG2102

TOUT FEU TOUT FLAMME 17 sheets, 40 x 25cm PCBFG3624

PAPIER RELIURE SCINTILLANT 17 sheets, 40 x 25cm PCBFG3289

ARABESQUES OR 20 sheets, 40 x 25cm PCBFG3225

CALLIGRAPHIQUES 17 sheets, 40 x 25cm PCBFG3272

BABA 15 sheets, 40 x 25cm PCBFG3492

VERSAILLES 15 sheets, 40 x 25cm PCBFG3352

NOTES DE MUSIQUE MIKADO OR 20 sheets, 40 x 25cm 20 sheets, 40 x 25cm PCBFG2109 PCBFG3212

76


THOUSAND & ONE USES RAYURES 15 sheets, 40 x 25cm PCBFG3308

VOULEZ-VOUS 15 sheets, 40 x 25cm PCBFG3669

You can decorate your chocolate bonbons or entremets (in pieces) in many different ways. They can also be used to decorate ice cream and mousse. Just pour chocolate over these transfer sheets for an endless variety of decorations. These patterns are available in colours not featured in this catalogue on orders of 125 sheets or more. Let us know what colour you fancy and we’ll be delighted to whip up a special edition just for you. Leave at least 20 minutes at 6°C before taking the chocolate out of the printed sheet.

ROUGE ENVOÛTANT 17 sheets, 40 x 25cm PCBFG3468

PASSION 17 sheets, 40 x 25cm PCBFG3552

SYMPHONIE 20 sheets, 40 x 25cm PCBFG2119

UTOPIE 17 sheets, 40 x 25cm PCBFG3679

DANS MON JARDIN 15 sheets, 40 x 25cm PCBFG3599

PINK PARADISE 15 sheets, 40 x 25cm PCBFG3647

BANDES 15 sheets, 40 x 25cm PCBFG3323

ROBUSTA 20 sheets, 40 x 25cm PCBFG3228

PAPIER RELIURE 15 sheets, 40 x 25cm PCBFG3288

FILS 17 sheets, 40 x 25cm PCBFG3223

77


CRUMPLED TRANSFER SHEETS

STRUCTURE SHEETS

EYE CATCHING RELIEF: Suggestion: for an even more original result; cut the sheets and place them over just part of the bonbon. The 3D effect can also be enhanced with a touch of our sparkling colouring. Structure sheets can also be used to mouth-watering effect on chocolate bars.

TRANSFER CUT-OUTS

78


79

STRUCTURE SHEETS


Shells, Moulds & Entremets HALF SHELLS TO FILL

U NIQUE CONCEPT TO EASILY MAKE FILLED CANDIES

Place the first half-shell blister sheet in the magnetic mould. The second blister sheet is placed in the other half of the mould. Pipe the filling of your choice into the half shells, remove the protective edge cover around the half-shell (no waste/ no mess). Then simply close both sides of the magnetic mould together and leave to cool for 4 hours. This will give you wonderful decorated filled candies.

Check out how to make filled candies. There are many videos presenting PCB’s techniques and concepts online at www.pcb-creation.fr/en/

MOULDS FOR CHOCOLATE FIGURINES

80


ENTREMETS PRINTINGS FOR ENTREMETS

MOULDS FOR ENTREMETS

INDIVIDUAL MOULDS

81


Little Extras VELVET SPRAYS WHITE

CARAMEL

CHOCOLATE

PCBDC118 – 500ml

PCBDC124 – 500ml

PCBDC255 – 500ml

WHITE PCBDC091 – 150ml

YELLOW PCBDC092 – 150ml

GREEN PCBDC070 – 150ml

RED PCBDC278 – 150ml

SHINY POWDERS RUBY

GOLD

PCBDC057 – 30cc

PCBDC053 – 30cc

SILVER

AMETHYST

PCBDC054 – 30cc

PCBDC128 – 30cc

EMERALD

RED

PCBDC051 – 30cc

PCBDC153 – 30cc

COPPER

PEARLOUS PINK

PCBDC056 – 30cc

PCBDC101 – 30cc

SAPPHIRE

PEARLOUS BLUE

PCBDC052– 30cc

PCBDC102 – 30cc

BRONZE

PEARLOUS GOLD

PCBDC055 – 30cc

PCBDC109 – 30cc

AMBER PCBDC058 – 30cc

82


VARNISH SPRAYS GOLD PCBDC049 – 400ml

SILVER PCBDC059 – 400ml

GOLD SPANGLES PCBDC151 – 400ml

ALIMENTARY PCBDC038 – 400ml

READY TO USE COLOURED COCOA BUTTER COLOURED COCOA BUTTER BLACK

YELLOW EGG

PURPLE

PEARLOUS PINK

PCBDC149 – 200g

PCBDC042 – 200g

PCBDC207 – 200g

PCBDC143 – 200g

WHITE

YELLOW LEMON

BILBERRY BLUE

STRAWBERRY RED

PCBDC025 – 200g

PCBDC027 – 200g

PCBDC026 – 200g

PCBDC028 – 200g

SHINY GOLD

PISTACHIO GREEN

ORANGE

RASPBERRY RED

PCBDC194 – 200g

PCBDC029 – 200g

PCBDC030 – 200g

PCBDC043 – 200g

SHINY SILVER PCBDC195 – 200g

SHINY BRONZE PCBDC196 – 200g

SHINY RUBY PCBDC177 – 200g

SHINY COPPER PCBDC178 – 200g

NATURAL COLOURED COCOA BUTTER NATURAL BLACK PCBDC191 – 200g

NATURAL GREEN PCBDC236 – 200g

NATURAL RED PCBDC189 – 200g

NATURAL YELLOW PCBDC187 – 200g

NATURAL PURPLE PCBDC235 – 200g

Natural ingredients

83


84


DO IT YOURSELF COLOURING SOLUTIONS COLOURS FOR CHOCOLATE OR COCOA BUTTER YELLOW PCBDC033 – 100cc

NATURAL BLACK

BLUE

PCBDC181 – 100cc

PCBDC032 – 100cc

NATURAL PURPLE

WHITE

PCBDC239 – 100cc

PCBDC031 – 100cc

NATURAL YELLOW

GREEN

PCBDC180 – 100cc

PCBDC035– 100cc

NATURAL PINK

ORANGE

PCBDC192 – 100cc

PCBDC036 – 100cc

NATURAL GREEN

RED

PCBDC238 – 100cc

PCBDC034 – 100cc

H OW

TO USE...

Melt the cocoa butter, add some colouring powder and mix with a brush. This mixture can be stored – simply melt to re-use. For your chocolate gun: mix 50% of dark chocolate and 50% of cocoa butter. Add the powder colouring.

COLOURS SOLUBLE IN WATER

H OW TO USE... To colour sugar, almond pastes and more. These colourings can also be used with airbrush. Dissolve in boiling water or alcohol.

NATURAL RED

NATURAL CARAMEL

PCBDC242– 30cc

PCBDC243 – 30cc

NATURAL YELLOW

RED

PCBDC241 – 30cc

PCBDC110 – 30cc

NATURAL GREEN

BLUE

PCBDC244 – 30cc

PCBDC112 – 30cc

ACCESSORIES & DECORS SHINY GOLD FEUILLANTINE SPECKS PCBM56 – 500g

PIPETTES

GUITAR SHEETS

40 x 60cm PCBDF017 – 500pcs

NEUTRAL ROLLS

4.5ml COMPP04 – 500pcs

4 cm x 50m PCBR009 – 1 roll

DEMOULD SPRAY

4.5cm x 50m PCBR011 – 1 roll

PCBDC071 – 475g

COOL SPRAY PCBM52 – 400g

NEUTRAL ROLLS

GOLD LEAVES SAV100 – 25 sheets

RHODOIDES SHEETS

12cm x 8cm PCBDF021 – 200pcs

NEUTRAL SHEETS 40 x 60cm PCBDF016 – 25pcs Natural ingredients

85

SILVER LEAVES SAV110 – 25 sheets


BAKERY

BA K ERY

Don’t compromise on quality and choose the best when it comes to your bread menu. Take a look at our large selection of ready to bake breads including individual rolls, large loaves and breads for banqueting. We also have an amazing range of danish products, from classic recipes to more colourful and trendy options. And for your afternoon teas and cocktail parties, find the perfect solutions with our ready to use patisserie offer.


Bread, Danish & Patisserie

Rigorous selection of the very best ingredients

Showcasing traditional French Bakery principles

Constant development & innovation process

• Traditional French flours, pure French butter and highest quality ingredients for fillings

• Breads are baked in stone floor ovens for maximum crust and artisanal appearance

• Long-standing partnerships with Lenôtre, Frederic Lalos and Albert Roux

• Designed for the most demanding hotels, restaurants and catering professionals and offering a wide selection of products

• Dough for pastries is slow-kneaded, gently and progressively rolled and allowed long rising times for natural and complex flavours

• Creation of the Arc en Ciel range to inspire the most demanding chefs

• Purest possible recipes, free of additives and improvers

• Patisserie recipes are delicate, light in sugar and rich in natural goodness

• New references every year to complete your restaurant service, breakfast, buffet and sandwich offers


Part Baked Bread The way in which you put together your bread menu illustrates your will to satisfy your customers and share your love for terroir and good taste with them. The experiences provided by various types of bread are not contradictory but rather complementary. From individual roll to bread for sharing and catering bread, they all have a place in your establishment.

LENÔTRE PROFESSIONAL RECIPE

SIGNED BY FRÉDÉRIC LALOS

A large range of individual rolls to bring elegance and refinement. Delicious recipes developed by Lenôtre, using the best ingredients.

Bridor has teamed up with Frederic Lalos to develop a range of breads for sharing dedicated to high-quality establishments. They offer an experience marked by generosity and abundance.

CLASSIC BRIDOR

ARC EN CIEL

All the spirit of French Bakery. A large range of bread, including individual rolls, breads for sharing, baguettes and special sandwich breads.

A colourful range that will bring diversity and originality to your banqueting offer. This range enables you to explore new sensory experiences.

LALOS - New products We are now offering an extended range of breads for sharing. Why not try the buckwheat and raisin bread or the muesli bread, rich in dried fruits (raisins, cranberries, dried apricots, roasted hazelnuts and sliced almond topping)? We are also now offering our bestsellers ‘Le Pain Pochon’ and ‘Le Pain Cerealier’ loaves in a new large and long format.

Pages 92-93 DIAMOND SHAPES These new diamond shaped rolls (wheat, wheat sourdough) bring diversity to your bread baskets. They are available plain, multi-seed and sesame.

Page 94 STICK - Ideal for catering Our stick range (plain & multi-seed) offers a ciabatta-style soft interior and thin crust. They are just perfect for catering.

89

Page 94


Lenôtre Professional Recipe - Part baked rolls n 7m i

s

10 � at 2

n 7m i

C

s

10 � at 2

n 7m i

s

RUSTIC ROLL

ns

at 2

ns

9m i

1 0 �C

BUCKWHEAT ROLL

Wheat and rye, wheat and buckwheat flour, sourdough BRI33993 – 50x 45g

Wheat BRI31692 – 40x 40g

C

s

Wheat, rich in green olives and olive oil BRI30897 – 45x 45g

9m i

0 0 �C

Wheat and rye, rich in preserved lemon and zest BRI34456 – 50x 50g

ns

at 2

1 0 �C

RYE ROLL

66% rye, wheat, sourdough, stone-milled T150 whole rye flour BRI33994 – 50x 50g

9m i

0 0 �C

RYE LEMON TRIANGLE

Wheat and rye, sourdough, rich in large walnut pieces BRI34455 – 50x 50g

9m i

ns

at 2

COUNTRY WALNUT ROLL

Wheat, wheat sourdough, rich in grains and cereals (sesame, brown flax and malted wheat flakes) BRI30898 – 60x 45g

1 0 �C

GREEN OLIVE ROLL

ns

at 2

FINEDOR EPI ROLL

at 2

Wheat and rye, wheat sourdough BRI30893 – 60x 45g

at 2

ns

10 � at 2

n 7m i

1 0 �C

CAMPAGNE ROLL

Wheat pearly interior BRI30896 – 50x 40g

9m i

9m i

1 0 �C

9m i

C

CEREAL ROLL

Wheat, durum wheat semolina, rich in crushed black olives BRI31823 – 50x 50g

Wheat BRI30895 – 50x 45g

ns

10 � at 2

BLACK OLIVE & THYME FINEDOR

FINEDOR BREAD

at 2

4mi

C

ns

at 2

0 0 �C

COUNTRY FIG ROLL Wheat and rye, rich in large fig pieces BRI34457 – 50x 55g

19 m

ins

a t 19

FRUIT BREAD MINI LOAF

MIXED BREAD ROLL BOX

Wheat and rye, rich in sultanas, hazelnuts and apricots Perfect for foie gras, cheese & canapes BRI30894 – 20x 180g

30 Finedor bread, 30 Green olive rolls, 30 Cereal rolls BRI31588 – 90x 45g

90

0 �C


R ECIPES DEVELOPED BY CHEFS FROM MAISON LENÔTRE

• For the most demanding chefs and prestigious restaurants & hotels • Each product certified by Lenôtre Quality Control, guaranteeing conformity and excellence

91


Signed by Frédéric Lalos - Part baked loaves 14 m

ins

a t 19

21m

0 �C

ins

a t 19

LE PAIN DU PARTAGE LOAF

0 �C

LE PAIN POCHON LOAF

Wheat, durum wheat semolina. 6 serving of bread for sharing BRI32991 – 25x 300g

Wheat, wheat and buckwheat flour sourdough, rustic appearance BRI32993 – 16x 450g

21m

ins

in 17m

0 �C a t 19

LE PAIN CEREALIER LOAF

COUNTRY FIG LOAF

Wheat, wheat sourdough, grains and cereals (sunflower, sesame, golden flax, brown flax and malted wheat) BRI32992 – 16x 450g

16 m

Wheat and rye, rich in large fig pieces BRI34230 – 26x 330g

ins

0� a t 19

s

0 �C a t 19

16 m

C

ins

0� a t 19

MUESLI LOAF

Wheat and rye, oat flakes, honey, rich in dried fruits (raisins, cranberries, dried apricots, roasted hazelnuts, and sliced-almond topping) - Ideal for breakfast BRI34503 – 26x 280g

BUCKWHEAT & RAISIN LOAF

Wheat, wheat and buckwheat flour sourdough, rich in raisins BRI34671 – 20x 350g

92

C


R ANGE DEVELOPED BY FRÉDÉRIC LALOS

(who received the French Craftsmanship Award in 1997) • Rustic appearance with modern Flavours • Rigorous selection of French flours, homemade leaven, long proving period, pre-baking in a traditional bread oven • Purest possible recipes, free of additives and improvers

20 m

ins

0 a t 18

20 m

�C

ins

0 a t 18

LARGE CEREALIER LOAF - 50cm

LARGE LE PAIN POCHON LOAF - 50cm

Wheat, wheat sourdough, grains and cereals (sunflower, sesame, golden flax, brown flax and malted wheat) BRI34674 – 8x 1.1kg

Wheat, wheat and buckwheat flour sourdough, rustic appearance BRI34673 – 8x 1.1kg

93

�C


Classic Bridor INDIVIDUAL BREADS

9m i

ns

at 2

‘BOULE RUSTIQUE’

Wheat, blend of stone-milled T65 flours BRI30415 – 70x 55g

5mi a

9m i

1 0 �C

5mi a

ins

at 2

Wheat, preserved tomatoes, virgin olive oil, basil BRI31720 – 45x 50g

�C t 18 0

Wheat and wheat sourdough BRI33574 – 200x 30g

10 m

1 0 �C

TOMATO & BASIL ROLL

ns

‘RUSTIQUE’ ROLL

ns

at 2

DIAMOND PLAIN ROLL

Wheat, wheat sourdough BRI33000 – 100x 55g

ns

5mi

�C t 18 0

DIAMOND CEREAL ROLL

Wheat, sesame seeds BRI33002 – 100x 55g

0 �C

MULTI-SEED STICK

Wheat, ciabatta-style soft interior and thin crust BRI34250 – 150x 40g

Wheat, cereals, grain, ciabattastyle soft interior and thin crust BRI34251 – 150x 40g

DIAMOND ROLLS ASSORTMENT

CLASSIC BREAD ASSORMENT

25 plain rolls, 25 poppy seed rolls, 25 cereal rolls, 25 sesame rolls BRI33074 – 100x 55g

15 multi-seed sticks - 40g, 15 plain rolls - 40g, 15 diamond sesame rolls - 55g, 15 black olive sticks - 45g BRI35275 – 60 pieces

94

ins

at 2

ns

a t 18

PLAIN STICK

10 m

1 0 �C

1 0 �C


LOAVES 19 m

ins

at 2

19 m

0 0 �C

ins

at 2

‘RUSTIQUE’ LOAF

0 0 �C

MULTI CEREAL LOAF

Wheat, wheat sourdough; greyish pearly interior BRI31816 – 9x 450g

Wheat, rye and malted barley, sourdough, grains and cereals BRI31817 – 9x 450g

BAGUETTES 13 m

ins

10 � at 2

13 m

C

ins

10 � at 2

TRADITIONAL BAGUETTE

C

CAMPAGNE BAGUETTE

Wheat, wheat sourdough; pearly interior BRI32672 – 25x 280g

Wheat and rye, buckwheat and wheat sourdough; brown interior BRI34792 – 25x 280g

SPECIAL SANDWICHES 10 m

ins

at 2

12 m

1 0 �C

PLAIN CIABATTA

Wheat, 2% virgin olive oil BRI34796 – 46x 140g

3mi

ns

at 2

ins

at 2

GREEN OLIVE CIABATTA

ins

at 2

PANINI BREAD BRI35023 – 50x 140g

ins

at 2

Wheat, olive oil, rich in green olives BRI31612 – 30x 140g

13 m

70 � C

12 m

1 0 �C

TOMATO & BASIL CIABATTA Wheat, preserved tomatoes, basil BRI33432 – 25x 140g

13 m

1 0 �C

ins

at 2

HALF BAGUETTE Wheat BRI31610 – 25x 140g

95

1 0 �C

1 0 �C

HALF BAGUETTE WITH CEREALS

Wheat, sourdough, grains and cereals BRI31611 – 28x 140g


Arc en ciel 5mi

ns

a t 16

5mi

5� C

Flavoured with oven dried and marinated tomatoes with Provencal herbs

Soft roll with 2% extra virgin olive oil

BRI32984 – 60x 35g

BRI32986 – 25x 80g

5mi

5mi

5� C

A great combination of thyme and sweet fresh lemon BRI32983 – 60x 35g

BRI32985 – 25x 80g

BRI32989 – 25x 80g

ns

5mi

5� C

ns

a t 16

EXOTIC ISLAND CURRY

NORI SEAWEED

5� C

Flavoured with coriander, fenugreek, ginger, turmeric and celery

Flavoured with nori seaweed BRI32982 – 60x 35g

5� C

DRIED LEMON & THYME

GARLIC & MINT*

a t 16

ns

a t 16

Flavoured with garlic, mint, spinach and a touch of cider

5mi

BRI32990 – 25x 80g

ns

a t 16

BRI32979 – 60x 35g

5� C

DRIED TOMATO

PLAIN

BRI32980 – 60x 35g

ns

a t 16

BRI32981 – 60x 35g

BRI32988 – 25x 80g

* non stock item, to be ordered 7 days in advance

96

BRI32987 – 25x 80g


NATURAL, ELEGANT &

BEAUTIFULLY COLOURED

Albert Roux is the new ambassador of the Arc en Ciel range. In keeping with modern trends, the Arc en Ciel range is original, tasty and natural in a wide range of colours and flavours. It provides you with the means to create original finger-food ideas, luxury snacks, creative dishes, or simple and stylish colourful sandwiches. By cutting Arc en Ciel breads to different shapes and matching them with the flavours of different ingredients, you can create endless possibilities. The bread is delicate and light in texture and is made with traditional, 100% natural French flour with no added colouring.

C HARGRILLED VEGETABLES & MOZZARELLA IN A SUSHI STYLE ROLLED SANDWICH with Arc en Ciel dried tomato

SCOTCH WOODCOCK with Arc en Ciel dried lemon & thyme

M INT CRUSTED LOIN OF LAMB WITH PEAS,

SMOKED SALMON & AVOCADO IN A SUSHI

BROAD BEANS & BABY ONIONS with Arc en Ciel garlic & mint

STYLE ROLLED SANDWICH with Arc en Ciel Nori seaweed

97


Danish Bridor’s pastries are simple, flexible and practical. They have everything you would expect from a high-class French pastry: flaky pastry, all-butter, flavour, delicacy – and pleasure. True to its values of prestige and excellence, Bridor select the best ingredients. For instance, the vanilla used to make pains au chocolat comes from real vanilla pods, rather than artificial flavouring.

LENÔTRE PROFESSIONAL RECIPE

CLASSIC BRIDOR A large range of mini and large ready to bake pastries. The ever-present companion to a French breakfast, Bridor pastries are offering an unrivalled taste experience to clients every day. Bridor’s ready-to-bake pre-proved frozen pastries are delicate, rich, light and flaky – a source of intense pleasure and a gourmet treat at any time of day.

The very best in French baking to serve Hotel and Catering Professionals, featuring a choice of mini danish recipes crafted by master bakers at the Lenôtre School. Each of these excellent frozen bakery recipes is made using top-quality ingredients.

READY TO PROVE RANGE Specialising in top-of-the-range pastries for Master Bakers and Pastry Chefs, Bridor Lenôtre professional recipe offers an outstanding range of unbaked, deep-frozen, proof-ready pastries that will delight connoisseurs everywhere. The pastries should be proved in a warm, damp fermentation room for around two and a half hours, with direct proving. They should then be eggwashed with whole egg to produce a wholesome golden colour on baking.

Page 100

NEW MINI SWIRLS These new mini swirls from Lenôtre professional recipe bring diversity to your offering. They are colourful, tasty and creative – just right for enjoying at any time. Discover our new matcha tea & cranberry, and orange marmalade swirls. Their delicate pure butter flaky pastry is ever so light and incomparably crispy.

Page 101

CLASSIC BRIDOR FINE BUTTER RANGE This new range inspired by the French pastry-making tradition, offers a range of outstanding unbaked and ready-to-bake pastries. The recipes include four pre-proved and pre-glazed products; mini croissant, mini pain au chocolat, mini paix aux raisins and large croissant.

98

Page 102


99


Lenôtre Professional Recipe READY TO PROVE DANISH 12 m

ins

14 m

0 �C a t 17

14 m

0 �C a t 17

AOP butter BRI31800 – 200x 30g

MINI PAIN AUX RAISINS

AOP butter BRI31801 – 200x 35g

in 17m

ins

a t 17

MINI PAIN AU CHOCOLAT

MINI CROISSANT

a t 17

ins

AOP butter BRI30300 – 400x 30g

s

0 �C

LARGE PAIN CHOCOLAT

AOP butter BRI31803 – 150x 80g

R EADY TO PROVE These frozen unbaked Danish pastries should be proved in a warm, damp fermentation room for around two and a half hours, with direct proving. They should then be eggwashed with whole egg to produce a wholesome golden colour on baking.

100

5� C

in 17m

s

0 �C a t 17

LARGE CROISSANT AOP butter BRI31802 – 165x 70g


R ECIPES DEVELOPED BY CHEFS FROM MAISON LENÔTRE

• For the most demanding chefs and prestigious restaurants & hotels • Pastries are pre-proved & pre-glazed for the ultimate in convenience • Each product certified by Lenôtre Quality Control, guaranteeing conformity and excellence

READY TO BAKE MINI DANISH 12 m

ins

a t 17

0 �C

AOP butter BRI31778 – 195x 30g

MINI HAZELNUT PRALINE SWIRL Fine butter BRI33190 – 120x 40g

12 m

0 �C

�C

12 m

0 �C

MINI PAIN AUX RAISINS

12 m

�C

�C

MINI GREEN TEA MATCHA & CRANBERRY SWIRL

Fine butter BRI33192 – 120x 40g

Fine butter BRI33191 – 120x 40g

101

ins

00 at 2

�C

AOP butter. Puff pastry dough with apple chunks and vanilla BRI30227 –255x 40g

ins

5 a t 16

MINI LEMON SWIRL

18 m

MINI APPLE TURNOVER

AOP butter BRI31290 – 230x 30g

ins

5 a t 16

ins

a t 17

AOP butter BRI31776 – 210x 35g

ins

5 a t 16

ins

a t 17

MINI PAIN AU CHOCOLAT

MINI CROISSANT

12 m

12 m

12 m

ins

5 a t 16

�C

MINI ORANGE MARMALADE SWIRL Fine butter BRI34021 – 120x 40g


ing Bak e m i T

Classic Bridor READY TO BAKE MINI DANISH 13 m

ins

a t 16

MINI CROISSANT

ins

MINI APPLE TURNOVER

Fine butter Puff pastry dough filled with chunky apple compote BRI32924 – 255x 40g

ins

5 a t 16

MINI PAIN CRÈME Fine butter BRI32330 – 180x 40g

13 m

5� C

14 m

�C

14 m

13 m

�C

MINI CRANBERRIES TWIST

�C

MINI CHOCOLATE TWIST

Fine butter BRI32156 – 100x 30g

Fine butter BRI31701 – 100x 28g

102

ins

5� C a t 17

Fine butter BRI31105 – 100x 40g

ins

5 a t 16

14 m

MINI STRAWBERRY LATTICE

Fine butter BRI32322 – 100x 40g

ins

5 a t 16

ins

MINI APRICOT LATTICE

Fine butter BRI31106 – 100x 40g

5� C

Fine butter BRI34655 – 120x 35g

5� C a t 17

MINI APPLE LATTICE

ins

a t 16

MINI PAIN AUX RAISINS

Fine butter BRI34654 – 120x 30g

ins

13 m

5� C

MINI PAIN AU CHOCOLAT

5� C a t 17

13 m

ins

a t 16

Fine butter BRI34653 – 120x 25g

0 �C a t 18

13 m

ins

a t 16

MINI CROISSANT

Fine butter BRI33250 – 165x 40g

16 m

13 m

5� C

13 m

ins

5 a t 16

MINI CINNAMON SWIRL Fine butter BRI32157 – 260x 35g

�C


MINI DANISH ASSORTMENT

MINI LATTICE ASSORTMENT

Fine butter - 35 Cinnamon swirl - 35g, 35 chocolate twist - 28g, 35 cranberry twist - 30g, 35 pain creme - 40g BRI32232 – 140 pieces

Fine butter - 25 Mango - 40g, 25 cherry - 40g, 25 strawberry - 40g, 25 apple - 40g BRI31507 – 100 pieces

MINI TWIST ASSORTMENT

Fine butter - 35 raspberry - 25g, 35 apricot - 25g, 35 toffee - 25g, 35 chocolate - 28g BRI35092 – 140 pieces

103

MINI BREAKFAST ASSORTMENT

AOP butter - 45 mini croissants, 45 mini pains au chocolat, 45 mini pains aux raisin BRI30220 – 135x 30g


READY TO BAKE LARGE DANISH

16 m a

ins

16 m

�C t 16 5

LARGE CROISSANT

a

ins

AOP butter BRI30214 – 70x 60g

in 17m

s

LARGE PAIN AU CHOCOLAT Fine butter BRI31001 – 70x 75g

16 m

ins

LARGE PAIN AU CHOCOLAT AOP butter BRI30147 – 90x 70g

16 m

C

ins

5� a t 16

LARGE CHOCOLATE TWIST

LARGE CINNAMON SWIRL

BRI30308 – 70x 90g

BRI32160 – 60x 100g

16 m

ins

16 m

0 �C a t 17

C

ins

0 �C a t 17

LARGE ALMOND CROISSANT

LARGE HALZENUT & CHOCOLATE CROISSANT

BRI34421 – 60x 90g

BRI34420 – 60x 90g

104

5� C

in 17m

5� C a t 16

ins

5� a t 16

a t 16

Fine butter BRI32562 – 60x 80g

16 m

0 �C a t 17

ins

LARGE CURVED CROISSANT ‘COURBE’

LARGE CROISSANT

Fine butter BRI32960 – 120x 50g

16 m

�C t 16 5

s

5� C a t 16

LARGE PAIN AUX RAISINS AOP butter BRI30277 – 60x 105g


PUFF PASTRY SHEETS

PUFF PASTRY SHEETS

AOP 33% Charente Poitou butter - 38.5x 1.4x 28.5cm BRI30081 – 6x 2kg

25% butter - 59x 25x 39cm ABE110 – 10kg

P UFF PASTRY Our ready to use pastry sheet is a unique product. Its quality is exceptional: pure butter puff pastry, 48 layers, a 2kg block ready to roll. You have the guarantee of a convenient product to help you with your creations.

105


Patisserie Bridor Patisserie range represents all creativity, know-how and excellence of Maison Lenôtre Paris with impeccable finishes, intense flavours and high quality ingredients.

They are perfect for coffee, banqueting, cocktail parties and afternoon teas. The recipes are delicate, light in sugar and rich in natural goodness with the best of ingredients:

• Biscuits are homemade

• Lenôtre chocolate couverture, obtained by blending cocoa beans from Tanzania, Sao Tomé and the Ivory Coast

• Tartlets are homemade and 100% pure butter: pure butter short crust pastry and pure butter almond cream

• Authentic pastry cream or ‘crème pâtissière’, made with fresh eggs and whole milk, without preservatives and colourings

NEW RECIPES! Bridor is offering new finishes and has developed new recipes: • More flavours and crispness with an even greater focus on product quality • More shine thanks to generous toppings

Pages 107-109

NEW PLATTERS! The new platters combine aesthetics and performance: • Perfect presentation: more premium black was selected to highlight the pieces and emphasise them; straight edges for a clean, modern look; unobtrusive transparent spacers for maximum visibility of the petits fours • Protects products until they are eaten: with spacers, the mignardises will not slide or tip • Easy to pick up the products: notches help the end user to easily grasp the products. • Easy Service: the platter holds up well thanks to its rigidity; it will not bend

Pages 107-109 106


Defrost 2h to 2h30 at +4�C

PETITS CHOUX PARIS B.

(description from top to bottom on the picture) BRI33902 – 48pcs Paris-Montréal Puff Mousseline & cranberry and raspberry puree with cranberry pieces. Pink coloured crumble finish Paris-Brest Puff Mousseline & hazelnut-almond praline Plain crumble finish Paris-Zanzibar Puff Mousseline & chocolate ganache Cocoa crumble finish

Paris-Tokyo Puff Mousseline & yuzu puree Green coloured crumble finish

Paris-Deauville Puff Mousseline & Isigny AOP salted butter caramel. Yellow coloured crumble finish

Paris-New York Puff Mousseline & Philadelphia cream cheese, macadamia nuts pieces and Isigny caramel pieces. Cocoa crumble finish

Defrost 3 to 4h

PETITS FOURS FRUIT TARTLETS

at +4�C

(description from left to right on the picture) BRI34679 – 2x 28pcs Apple Tatin Tartlet Apples caramelised in salted butter. A smooth, shiny appearance just like the authentic recipe Chocolate Tartlet Creamy chocolate couverture for a smooth texture and an intense flavour. Topped with gilded crisp chips Red currant - Raspberry Tartlet Compote of whole red currants and raspberry purée. A domed shape for a modern appearance and even more to enjoy

Pineapple - Passion Fruit Tartlet A compote of pineapple chunks and passion fruit puree, topped with grated coconut

Lemon Tartlet Lemon juice and finely chopped lemon zest for an intense flavour. Topped with lemon zest

Raspberry - Fromage Blanc Tartlet Raspberry preserves, whipped fromage blanc mousse, topped with ground caramelised sunflower seeds

Apricot - Pistachio Tartlet Compote of dried apricots, topped with chopped pistachios

Defrost 3 to 4h

PETITS FOURS ALL CHOCOLATE

at +4�C

(description from left to right on the picture) BRI34677 – 2x 35pcs Isigny AOP salted butter Chocolate Shell Isigny AOP salted butter caramel and custard for a round mouth feel and a distinctive flavour. Topped with crisp chocolate beads Chocolate - Raspberry Millefeuille Dark chocolate squares with gold leaf and raspberry mousse. Coconut - Passion Fruit Chocolate Shell Passion fruit preserves topped with coconut mousse, finished with toasted coconut shavings

Cocoa Financier Financier made with butter and almond powder, and cocoa

Opéra Entremets Coffee butter cream, plain joconde biscuit soaked in coffee syrup, with dark chocolate ganache

Concerto Entremets Joconde cake topped with a milk chocolate and hazelnut praline puff pastry. Dark chocolate couverture mousse, cocoa joconde biscuit, with dark chocolate glaze

Cocoa Cake Cocoa, topped with chocolate nibs

107


Defrost 1 to 2h

PETITS FOURS MINI MOELLEUX

at +4�C

(description from left to right on the picture) BRI33414 – 56pcs Cranberry - Bergamot tea Financier Base made of almond, egg white, and hazelnut butter, flavoured with bergamot tea and topped with cranberries Pistachio - Raspberry Pomponette Base made of almond, egg white, and hazelnut butter, combined with pistachio paste and a whole raspberry

Praline Pomponette Base made of almond, egg white, and hazelnut butter, combined with almond-hazelnut praline and chopped hazelnuts

Almond - Hazelnut Financier Base made of almonds-hazelnuts, egg white, and hazelnut butter

Cocoa Financier Base made of almond, egg white, and hazelnut butter, combined with cocoa powder

Cocoa - Orange Pomponette Base made of cocoa moelleux, semolina of orange zest

Ginger Pomponette Base made of Genoa bread, embellished with cubes of preserved ginger

Coffee - Pecan Nut Financier Base made of almond, egg white, and hazelnut butter, combined with natural coffee extract and chopped pecans

108


Defrost 12h in its packaging

PETITS FOURS MINI MACAROONS

at +4�C

(description from top to bottom on the picture) BRI33440 – 2x 48pcs Chocolate Macaroon Chocolate ganache with chocolate from Ghana, Tanzania and Sao Tomé Raspberry Macaroon Raspberry filling Vanilla Macaroon Vanilla bean Vanilla extract from Papua New Guinea and Tahiti

Lemon Macaroon Buttercream with Corsica lemon Pistachio Macaroon Buttercream Pistachio paste

Caramel Macaroon Camargue fleur de sel (sea salt) Dulce de Leche

Remove the film immediately Defrost 2h to 3h

MINI RELIGIEUSES ASSORTMENT

at +4�C

(description from top to bottom on the picture) BRI34680 – 48pcs Chocolate Cream puff Cocoa flaky choux pastry, chocolate pastry cream, butter cream frill, chocolate fondant Vanilla Cream puff Plain flaky choux pastry, vanilla pastry cream, butter cream frill, plain choux pastry, white fondant Coffee Cream puff Plain flaky choux pastry, coffee pastry cream, butter cream frill, coffee fondant

Raspberry Cream puff Pink flaky choux pastry, raspberry pastry cream, butter cream frill, plain choux pastry, pink fondant

Lemon Cream puff Yellow flaky choux pastry, lemon pastry cream, butter cream frill, yellow fondant

Salted Caramel Cream puff Yellow flaky choux pastry, caramel pastry cream, butter cream frill, coffee fondant

Remove the film immediately Defrost 2h to 3h at +4�C

MINI ECLAIRS ASSORTMENT

(description from top to bottom on the picture) BRI34681 – 48pcs Lemon Mini Eclairs Plain choux pastry, lemon pastry cream, yellow fondant, mint chips decoration Raspberry Mini Eclairs Plain choux pastry, raspberry pastry cream, pink fondant, dark chocolate fondant piping Coconut Mini Eclairs Plain choux pastry, coconut pastry cream, white chocolate fondant, toasted grated coconut

Dark Chocolate Mini Eclairs Plain choux pastry, chocolate pastry cream, dark chocolate fondant, chocolate flake decoration

Coffee Mini Eclairs Plain choux pastry, coffee pastry cream, coffee fondant, chocolate fondant piping

Vanilla Mini Eclairs Plain choux pastry, vanilla pastry cream, white chocolate fondant, dark chocolate fondant piping

109


Other Breakfast Solutions 15 m

in s

8 at 1

0 �C

15 m

in s

8 at 1

0 �C

MINI ALMOND CROISSANT

MINI CHOCOLATE & HAZELNUT CROISSANT

SWEET HOMEMADE BUTTER CREPES Thaw and serve - ø27cm MON7134 – 50x 50g

Thaw and serve - ø9cm MON7136 –80x 25g

MINI MUFFINS CHOCOLATE

MINI MUFFINS RED FRUIT

MINI MUFFINS CARAMEL

MINI MUFFINS APPLE CINNAMON

Pre-proved, ready to bake DEL6901 – 120x 40g

Thaw and serve Filled with hazelnut chocolate and topped with chocolate chips DEL500 – 40x 26g

Pre-proved, ready to bake DEL6902 – 120x 40g

Thaw and serve Filled with red fruit and topped with crumble DEL510 – 40x 26g

Thaw and serve Filled with caramel and topped with praline DEL520 – 40x 26g

110

PANCAKES

Thaw and serve Filled with apple and topped with crumble DEL530 – 40x 26g


111


CONVENIENT SOLUTIONS

CON V EN IEN T SOLU T IONS

Your time is precious, so we are delighted to offer you a complete range of convenience products to save you time, energy & money, without compromising on quality. From ready to serve frozen macaroons and pastry tart shells to our new extra thin chocolate shells, mini-cones and sponge sheets, you will find a variety of ready-to-use solutions, as well as many ideas for your banqueting and afternoon teas here.


Frozen Macaroons

The very best quality & taste

A time-saving & convenient format

Range of colourful & exciting products

• Founded by a former alumni of the famous Lenôtre school

• Simply thaw and serve

• From traditional mono flavour to innovative and trendy mixed flavours

• Made with strictly selected raw materials • The biscuit shells & fillings are all made from fresh almonds, chocolate & fruit purees

• Ultra-convenient packaging - small trays of 12 pieces (6 flavours each tray) for the mini macaroons • New shells range to make your own fillings or decorate your creations

• A large range of colours to brighten up your afternoon teas and banqueting events


FROZEN MINI MACAROONS Simply defrost at 4°C for 1 hour, in its packaging and they are ready to serve

MONO FLAVOUR* Chocolate mandarin

Green lemon yuzu

Strawberry

Cherry

Liquorice vanilla

Poppy chocolate raspberry

Raspberry

Blackcurrant

Nougat apricot

White chocolate lemon

Blackberry

Redcurrant

TRENDY FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour)

RED FRUIT FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour)

Ø40mm (10.4g per pc)

Ø40mm (10.4g per pc)

MAG101 – 144 pieces

MAG200– 144 pieces

Trays of individual flavours are available 4 trays (35 macaroons/tray) 140 pieces • Chocolate • Vanilla • Toffee • Coffee • Pistachio • Hazelnut • Raspberry • Strawberry • Banana • Lemon • Chocolate Mandarin • Green Lemon Yuzu • Liquorice Vanilla • Poppy Chocolate Raspberry • Coconut Passion • Nougat Apricot

Pistachio

Vanilla

Coconut passion fruit

Apricot fig

Cocoa/ mint

Redcurrant

Coffee,

chocolate

Lemon

Orange

Irish coffee

Chestnut

Hazelnut

Toffee

Mango

Banana

Pistachio

Speculoos

TRADITIONAL FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour) Ø40mm (10.4g per pc)

MAG300 – 144 pieces

Akai Azuki

SUNNY FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour)

12 trays of 6 flavours (2 per flavour)

Ø40mm (10.4g per pc)

Ø40mm (10.4g per pc)

MAG400 – 144 pieces

MAG919 – 144 pieces

Matcha

Champagne Yuzu

TEA TIME FRENCH MACAROONS

Rosé Champagne

Black Sesame

JAPANESE FRENCH MACAROONS

12 trays of 4 flavours (3 per flavour)

CHAMPAGNE FRENCH MACAROONS

12 trays of 2 flavours (6 per flavour)

Ø38mm (8.3g per pc)

Ø40mm (12g per pc)

MAG955 – 144 pieces

MAG116 – 144 pieces * non stock item, to be ordered 30 days in advance

115


FROZEN MINI MACAROON SHELLS Simply defrost at 4°C for 1 hour, in its packaging and they are ready to serve

RASPBERRY MACAROON SHELLS 12 trays of 24 shells

CHOCOLATE MACAROON SHELLS 12 trays of 24 shells

Ø 38 mm (3.2g per pc)

Ø 38 mm (3.2g per pc)

MAG1005 –288 pieces

MAG1006 – 288 pieces

PISTACHIO MACAROON SHELLS 12 trays of 24 shells

Ø 38 mm (3.2g per pc)

MAG1008 – 288 pieces

VANILLA MACAROON SHELLS 12 trays of 24 shells

Ø 38 mm (3.2g per pc)

MAG1007 – 288 pieces

FROZEN LARGE HOT MACAROONS Simply remove from packaging and microwave to liquefy their fondant centres; 30-50 sec at 500-800W

APPLE LARGE DESSERT MACAROONS 24 apple ‘tatin-style’ fondant 12 trays of 1 flavours

RED FRUITS LARGE DESSERT MACAROONS 24 red fruits fondant 12 trays of 1 flavours

CHOCOLATE LARGE DESSERT MACAROONS 24 chocolate fondant 12 trays of 1 flavours

Ø 70mm (70g per pc)

Ø 70mm (70g per pc)

Ø 70mm (70g per pc)

MAG206 – 24 pieces

MAG207 – 24 pieces

MAG208 – 24 pieces

116


Petit Fours & Truffles

FRENCH COCOA DUSTED TRUFFLES

G

uyaux is a traditional French chocolatier since 1931 and still a family run company, headed by the second and third generations. Guyaux is one of the last remaining independent chocolate makers in the Paris area.

Traditional French style, shaped and covered in cocoa powder with cocoa nibs GUY2906 – 1.5kg (140 pieces)

The bonbons are hand decorated for an “artisanal” effect and only the finest quality raw materials are used: • Cover chocolate is 100% pure cocoa butter • Old fashioned Praliné paste is made from 50% hazelnut or almonds and 50% sugar • No fresh cream in the fillings, only ganaches, marzipan and praliné hazelnut or almond paste

CHOCOLATES ASSORTMENT

8 assorted flavours (below) GUY2930 – 1kg (100 pieces)

Delice Cafe Coffee filling, dark chocolate

Delice Coco Coconut filling, milk chocolate

Delice Orange Smooth filling with orange, dark chocolate

Delice Amande Almond praliné filling, milk chocolate, roasted almond as decoration

Dessert Framboise Raspberry ganache, white chocolate

Paves Truffles Truffle paste/ hazelnut paste filling, dark chocolate

Spirale Dark Chocolate Hazelnut paste filling, dark chocolate

Spirale Milk Chocolate Hazelnut paste filling, milk chocolate

* non stock item, to be ordered 60 days in advance

117


Shells, Cones & Sponge Sheets READY TO FILL CHOCOLATE SHELLS (VERY THIN)

ROUND SHELLS

Dark chocolate - Ø 20mm – H.12mm PCBJ46 – 350 pieces

SQUARE SHELLS

Dark chocolate - 22mm – H.12mm PCBJ43 – 350 pieces

Our chocolate shells are very thin and can be used for: • Chocolate bonbons with extremely soft and delicate fillings (the very thin shell allows enrobing after filling if desired) • Mini bonbons: shells let you follow the latest trends

TRIANGLE SHELLS

Dark chocolate 25mm – H.12mm PCBJ50 – 350 pieces

ROUND SHELLS

Milk chocolate - Ø 30mm – H.12mm PCBJ51 – 350 pieces

SQUARE SHELLS

Dark chocolate - 30mm – H.8mm PCBJ45 – 350 pieces

RECTANGLE SHELLS

Dark chocolate - 34 x 16mm – H.14mm PCBJ66 – 350 pieces

ROUND SHELLS

Dark chocolate - Ø 30mm – H.12mm PCBJ47 – 350 pieces

OVAL SHELLS

Dark chocolate - 34mm – H.12mm PCBJ48 – 350 pieces

SQUARE SHELLS

Dark chocolate - 27mm – H.18mm PCBJ54 – 280 pieces

RECTANGLE SHELLS

Dark chocolate - 63 x 14mm – H.15mm PCBJ249 – 210 pieces

118

• Petits fours: open new possibilities for soft products

SQUARE SHELLS

Dark chocolate - 27mm – H.12mm PCBJ44 – 350 pieces

SQUARE SHELLS

Dark chocolate - 46mm – H.45mm PCBJ235 – 48 pieces

CUP CAKE SHELLS

Dark chocolate - 42mm – H.27mm PCBJ227 – 70 pieces


Weight: Approximately 2.6 g each

ChoColaTe BonBons

AtE Rm

milK ChoColAtE pAlEt

1733 Milk chocolate 35%

dARK ChoColAtE pAlEt

Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%

1732

Dark chocolate 55% Packaging: 1 box of 504 pieces1732 dARK ChoColAtE Shelf life*: 10 months Ingredients: Cocoa Weight:55% Approximately 2.6 g each

hollow foRm

Sugar 43% - Fat 38%

Dark chocolate 55%

RE ChoColAtE 1734 Packaging: 1 box of 504 pieces Ingredients: Cocoa 55% life*: 12 months POMPONETTES White chocolate 35% Sugar 43% - Fat ollowShelf foRm 38% CUP CAKE SHELLS WITH BRONZE PRINT Weight: Approximately 2.6 g each Ingredients: Cocoa 35% Packaging:Dark 1 box of 504- 34mm pieces– H.14mm Dark chocolate - 58mm – H.35mm chocolate Sugar 43% - Milk 21% - Fat 41% Shelf life*: 12 months PCBJ203 72 pieces PCBJ26 – 210ChoColAtE pieces tE 1733 milK Packaging: – 1 box of 504 pieces Weight: Approximately 2.6 g each pAlEt Shelf life*: 8 months 35% Rm Milk chocolate Ingredients: Cocoa 35%

Shelf life*: 10 months Dark chocolate 55% Ingredients: Cocoa 35% Weight: Approximately 2.6 g each Ingredients: Sugar 43% - Fat Sugar 37% 43% - Milk 19% -

1734

White

Packaging: 1 box of 441 piecesPackaging: 1 box of 504 Shelf life*: 12 months chocolate 35% Shelf life*: 10 months Weight: Approximately 1.5 g each

sphERis

Fat 39%

Sugar 43% - 4323 Milk 21% - Fat 41% pyRis Packaging: 1 box of chocolate 504 pieces 55% ivoiRE ChoColAtE Dark

1734

pyRis

4324

Dark chocolate 55% Dark chocolate 55%

Packaging: 1 box of 504 pieces sphERis ovAlis Shelf life*: 8 months Weight: Approximately 2.6 g each

For makinG peTiTs Fours

Ingredients: Ingredients: Sugar 43% Sugar - Fat 43% 37%- Fat 37% Packaging: box of 343 pieces Packaging: 1 box of 441 1pieces Shelf life*: 12 months Shelf life*: 12 months Weight: Approximately 1.7 g each Weight: Approximately 1.5 g each

Ris

lis

Ris

sphERis

4322

midi FormaT: For makinG mini-Cakes

4322 ovAlis

sphERis 431955% Dark chocolate

Dark chocolate 55%

pyRis ovAlis Ingredients: Sugar 43% - Fat 37%

Packaging: 1 box of 441 pieces Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Packaging:1 box of 45 pieces Shelf life*: 12 months SHELLS &12SPHERES Shelf life*: 12 months Shelf life*: months Weight: Approximately 1.5 g each Weight: Approximately 1.3 g each 9.4 g each Weight: Approximately

pyRis 4324

4321

pyRis

Dark chocolate 55%

Dark chocolate 55%

4323 Dark chocolate 55%

solstis ovAlis

VAL4324 1.7 – 343 pieces Shelf life*: 12 months VAL4323 – 441 pieces Weight: Approximately g each

Weight: Approximately 1.3 g each 28

Dark chocolate 55%

4324 Dark chocolate 55%

ovAlis

TRUFFLES SPHERES TRUFFLES SPHERES Ingredients: Sugar 43%- cocoa - Fat55%: 37% Milk chocolate �2.6g Dark chocolate cocoa 55% �2.6g each Ingredients: Sugar 43% - Fat 37% VAL1733 – 504 pieces VAL1732 – 504 pieces Packaging: 1 box of 343 pieces Packaging:1 box of 45 pieces

Shelf life*: 12 months Weight: Approximately 9.4 g each

milK ChoColAtE Packaging: 1 box of 630 pieces pAlEt 4751 Shelf life*: 10 months

4753 Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 2.9 g each

4751 4752

Darkchocolate chocolate 55% Dark 55% Ingredients: Sugar 43% - Fat 37%

Shelf life*: 12 months Weight: Approximately 1.7 g each 119

sphERis

4753

4320 Dark chocolate 55%

Dark chocolate Ingredients: Sugar 43% - Fat 37% 55% Packaging: 1 box of 270 pieces

Sugar 43% - Fat 37%

ovAlis

Milk chocolate 35%

Ingredients: 43% - Fat 37% Shelf life*:Sugar 12 months Packaging: 1 box of 45 pieces Weight: Approximately 2.9 g each Shelf life*: 12 months Weight: Approximately 12 g each

Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43%1-box Fatof37% Packaging: 60 pieces Ingredients: OVALIS SHELLS PYRIS SHELLS Shelf months Packaging: 1 box oflife*: 34312pieces DarkWeight: chocolate 55% �1.7g each Dark chocolate - �1.3g each Packaging: 1 box of 441 55% pieces Shelf life*: 12 monthsApproximately 10.8 g each

4319

White chocolate - 34mm – H.14mm PCBJ25 – 210 pieces 4326

Packaging:Sugar 1 box43% of 270 Ingredients: - Fatpieces 37% Packaging: of 270 pieces Shelf life*:1 box 12 months Shelf life*:Approximately 12 months Weight: 3.1 g each Weight: Approximately 3.1 g each

Dark chocolate 55%

4323

Packaging: 1 box of 630 pieces Shelf life*: 12 months POMPONETTES Weight: Approximately 2.2 g each WITH BRONZE PRINT

Dark chocolate 55%

Cocoa 35% Sugar 43% - Milk 21% - Fat 41%

Ris

Sugar 43% - Fat 38%

Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 270 pieces Shelf life*: 12 months Weight: Approximately 3.1 g each

chocolate 35%

Packaging: 1 box of 441 pieces Ingredients: Shelf life*: 12 months Weight: Approximately 1.3 g each

dARK ChoColAtE pAlEt

Dark chocolate Packaging: 1 box of 630 55% pieces Shelf life*: 10 months Ingredients: Cocoa 2.2 55% Weight: Approximately g each

Dark chocolate 55% 2.2 g each Weight: Approximately

pieces

Weight: Approximately 2.6 g each

hollow foRm

Ingredients: Cocoa 35% 4325 Sugar 43% - Milk 19% - Fat 39%

Sugar 43% - Milk 19% - Fat 39%

Ingredients: Cocoa 35%

Shelf life*: 8 months Ingredients: Sugar 43% - Fat White 37% Weight: Approximately 2.6 g each

Milk chocolate 35%

Ingredients: Cocoa 35%

milK ChoColAtE 1733 Sugar 43% - Milk 19% - Fat 39% Milk chocolate 35% Packaging: 1 box of 504 pieces hollow foRm sphERis 4322 midi FormaT: For makinG mini-Cakes

AtE Rm

Weight: Approximately 2.6 g each

4326

midi FormaT: For makinG mini-Cakes

K ChoColAtE ollow foRm

Weight: Approximately 2.2 g each

6409 4752

Dark chocolate Dark chocolate 55%

pyRis

55%

Ingredients: Sugar 43% - Fat 37% SOLSTIS SHELLS Packaging: 1 box of 45 pieces Ingredients: Sugar - Fat Dark chocolate 55%43% - �9.6g each37% Shelf life*: 12 months Packaging: 1 box of 270 pieces VAL6409 – 459.6 pieces Weight: Approximately g each

Shelf life*: 12 months Weight: Approximately 3.1 g each

4320 Dark chocolate TRUFFLES SPHERES 55%chocolate - cocoa 55%: �2.6g White VAL1734Sugar – 50443% pieces Ingredients: - Fat 37% Packaging: 1 box of 45 pieces Shelf life*: 12 months Weight: Approximately 12 g each

ovAlis


120


HANDMADE PASTRY TART SHELLS SWEET CHOCOLATE TART SHELLS

CHOCOLATE MINI SQUARE 33x 33x 17mm CPA190 – 144 pieces

CHOCOLATE MINI ROUND Ø 41x 17mm CPA180 – 144 pieces

CHOCOLATE MEDIUM ROUND Ø 55x 18mm CPA195 – 60 pieces

CHOCOLATE LARGE ROUND Ø 80x 20mm CPA200 – 36 pieces

Our pastry tart shells are the perfect time saving solution for your afternoon tea, plated desserts and banqueting. They are ready to garnish and their purpose-made packaging guarantees no breakage and easy filling. They are made with all butter, and coated with a thin layer of cocoa butter for extra crispness. We offer a wide selection of shapes and sizes.

SWEET VANILLA TART SHELLS

VANILLA MINI SQUARE 33x 33x 17mm CPA110 – 144 pieces

VANILLA MINI ROUND Ø 41x 17mm CPA100 – 144 pieces

VANILLA MINI RECTANGLE 23x 47x 17mm CPA120 – 144 pieces

VANILLA MEDIUM SQUARE 50x 50x 18mm CPA150 – 60 pieces

VANILLA MEDIUM ROUND Ø 55x 18mm CPA140 – 60 pieces

VANILLA MINI TRIANGLE L44x 17mm CPA130 – 144 pieces

VANILLA LARGE SQUARE 71x 71x 20mm CPA170 – 36 pieces

VANILLA LARGE ROUND Ø 80x 20mm CPA160 – 36 pieces

VANILLA LARGE RECTANGLE 46x 102x 20mm CPA175 – 36 pieces

SAVOURY TART SHELLS

SAVOURY MINI SQUARE 33x 33x 17mm CPA220 – 144 pieces

SAVOURY MINI ROUND Ø 41x 17mm CPA210 – 144 pieces

SAVOURY MEDIUM ROUND Ø 55x 18mm CPA223 – 60 pieces

121

SAVOURY LARGE ROUND Ф80x 20mm CPA230 – 36 pieces


MINI CONES SWEET BASES WAFFLE

BISCUIT

BISCUIT WITH CHOCOLATE INTERIOR

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS570 – 180 pieces

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS564 – 180 pieces

CHOCOLATE

CHOCOLATE & LEMON SPRINKLES

In vertical position, with sleeve - 75mm DIS581 – 180 pieces

CHOCOLATE & STRAWBERRY SPRINKLES In vertical position, with sleeve - 75mm DIS583 – 180 pieces

In vertical position, with sleeve - 75mm DIS584 – 180 pieces

CHOCOLATE & NUT SPRINKLES

In vertical position, with sleeve - 75mm DIS582 – 180 pieces

122

Our new mini-cones offer subtle flavours that are not interfering with your garnishing. They are extra crunchy and crispy with coated biscuit. There is no breakage and they are easy to garnish and easy to use thanks to a solid packaging with upright mini-cones. Available in different colours and flavours, they are the perfect extra touch to your offering.


123


124


MINI CONES SAVOURY BASES WAFFLE

NATURAL

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS560 – 180 pieces

SPINACH

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS561 – 180 pieces

TOMATO

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS562 – 180 pieces

VEGETABLE CHARCOAL

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS563 – 180 pieces

ACCESSORIES

SILVER PLASTIC CORNET HOLDER*

Holds 32 Mini Cones 10 units – W.39 x D.29 x H.7cm

GOLD CARDBOARD CORNET HOLDER*

Holds 32 Mini Cones 25 units – W.39 x D.29 x H.7.5cm

PLASTIC CORNET HOLDER* PLASTIC CORNET HOLDER*

Holds 100 Mini Cones 1 unit – W.35 x H.70cm

Holds 8 Mini Cones 12 units – W.5.5 x L.33.5 x H.7cm

* non stock item, to be ordered 30 days in advance

125


126


FROZEN SPONGE SHEETS Simply defrost at 0/+4°C for 10 minutes Our new sponge sheets are ready to garnish and perfect if you’re looking for originality. We have a large choice of decors and colours. Our sponge sheets follow traditional recipes, using fresh eggs. They will bring structure, moist and subtle flavours to your desserts. We advise you to use the 20mm plain sponge sheets for your entremets base and use the Joconde and Dacquoise sheets for the in-between layers.

PLAIN Egg sponge sheets

COCOA Egg sponge sheets

6 sheets - 58 x 37.5 x 0.7cm

6 sheets - 58 x 37.5 x 0.7cm

MRT2460 - 6x 350g

MRT3565 - 6x 350g

COCOA DECOR Plain egg sponge sheets

COCOA STRIPES Plain egg sponge sheets

JOCONDE COCOA WOOD DECOR Plain egg sponge sheets

6 sheets - 58 x 37.5 x 0.7cm

6 sheets - 58 x 37.5 x 0.8cm

6 sheets - 58 x 37.5 x 0.7cm

MRT1953 - 6x 330g

MRT1970 - 6x 450g

MRT1956 - 6x 330g

JOCONDE VICHY DECOR Plain egg sponge sheets

DACQUOISE COCONUT Meringue sponge sheets with almond powder (13%) and coconut (8%)

6 sheets - 58 x 37.2 x 0.7cm

12 sheets - 58 x 37.5 x 0.7cm

MRT1958 - 6x 330g

127

MRT7095 - 6x 670g


Innovative Accessories

L ARGE RANGE of innovative packaging, servicing & display wear • Cocktail line • Lunch boxes • Bio line • Display • Trays • Dishes • Baskets • Bowls • Cutlery • Glasses • Cups

P ERSONALISATION SERVICE AVAILABLE

Have your own logo on most of the Comatec products

Full catalogue available on request. Please ask your sales executive for more details.

Other Accessories Available

C LASSIC FINE FOODS CAN PROVIDE A RANGE OF

ACCESSORIES & EQUIPMENT FROM MATFER BOURGEAT

• Cooking

• Baking

• Chocolate work

• Slicing/ preparation

• Knives

• Pastry

• Storage & handling

• Measuring services

128


129


A

DANISH PRODUCTS . . . . . . . . . . . . . 100-104

ACIDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

DECORATION . . . . . . . . . . . . . . . . . . . . 64-85

ALMOND PASTE . . . . . . . . . . . . . . . . . . . . . 23

DRIED NUT . . . . . . . . . . . . . . . . . . . . . . . . . . 50

ALMOND POWDER . . . . . . . . . . . . . . . . . . 50 ALMOND PRALINES . . . . . . . . . . . . . . . . . . 22

B

E EGG - LIQUID . . . . . . . . . . . . . . . . . . . . . . . 62 EGG - POWDER . . . . . . . . . . . . . . . . . . . . . 56

BONBONS . . . . . . . . . . . . . . . . . . . . . . 26; 117

EMULSIFIER . . . . . . . . . . . . . . . . . . . . . . . . . 56

BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . 90-97

EXTRACTS . . . . . . . . . . . . . . . . . . . . . . . . . . 45

BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . . 26; 63

Index

D

ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . 128

P PANCAKE . . . . . . . . . . . . . . . . . . . . . . . . . . 110 PETIT FOURS . . . . . . . . . . . . . . . . . . . . 107-109 PISTACHIO PASTE . . . . . . . . . . . . . . . . . . . . 45 PRALINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

C

F

PRESERVATIVES . . . . . . . . . . . . . . . . . . . . . . 56

FLOWER . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

PUFF PASTRY . . . . . . . . . . . . . . . . . . . . . . . 105

CHESTNUT - CANDIED . . . . . . . . . . . . . . . . 47

FRUIT - DRIED . . . . . . . . . . . . . . . . . . . . . . . . 51

CHESTNUT - PASTE, CREAM, IN SYRUP, PUREE . . . . . . . . . . . . . . . . . . . . . 48

FRUIT - IN SYRUP . . . . . . . . . . . . . . . . . . . . . 61

S

CHESTNUT - WHOLE CHESTNUT . . . . . . . . 61 CHOCOLATE - BLOND . . . . . . . . . . . . . . . . 17

FRUIT - IQF . . . . . . . . . . . . . . . . . . . . . . . . . . 41 FRUIT - PUREE . . . . . . . . . . . . . . . . . . . . . 32-37

SEED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 SHELLS - CHOCOLATE. . . . . . . . . . . . . . . . 27 SHELLS - HALF . . . . . . . . . . . . . . . . . . . . . . . 80

CHOCOLATE - DARK . . . . . . . . . . . . . 6-10; 59

G

SHELLS - TART . . . . . . . . . . . . . . . . . . . . . . . 121

CHOCOLATE - DECORATION . . . . . . . 72-73

GELLING AGENT . . . . . . . . . . . . . . . . . . . . 55

SPONGE SHEET . . . . . . . . . . . . . . . . . . . . . 127

CHOCOLATE - HOT . . . . . . . . . . . . . . . . . . 27

GIANDUJA . . . . . . . . . . . . . . . . . . . . . . . . . 23

STABILISER . . . . . . . . . . . . . . . . . . . . . . . . . . 56

CHOCOLATE - MILK . . . . . . . . . . . . . 13-14; 59

GLAZE . . . . . . . . . . . . . . . . . . . . . . . . . . 24; 60

SUGAR - DECORATION . . . . . . . . . . . . . . . 75

CHOCOLATE - WHITE . . . . . . . . . . . . . . 16; 59

GUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

SUGAR - DEXTROSE . . . . . . . . . . . . . . . . . . 60

CHOCOLATE FLAKE . . . . . . . . . . . . . . . . . . 24

H

SUGAR - GLUCOSE DEHYDRATED . . . . . . 60

CHOCOLATE PEARL . . . . . . . . . . . . . . . . . . 25 CHOCOLATE SHELL . . . . . . . . . . . 27; 118-119 CHOCOLATE SPHERES . . . . . . . . . . . . . . . 27 CHOCOLATE STICK . . . . . . . . . . . . . . . 26; 59 CITRUS - CANDIED . . . . . . . . . . . . . . . . . . . 49 CITRUS - PASTE . . . . . . . . . . . . . . . . . . . . . . 48 CITRUS - ZEST . . . . . . . . . . . . . . . . . . . . . . . 38 COCO BUTTER - COLOURED . . . . . . . . . . 83 COCOA BUTTER . . . . . . . . . . . . . . . . . . . . . 26 COCOA NIBS . . . . . . . . . . . . . . . . . . . . . . . 26 COCOA POWDER . . . . . . . . . . . . . . . . . . . 26 COFFEE AROMA . . . . . . . . . . . . . . . . . . . . . 45

HAZELNUT POWDER . . . . . . . . . . . . . . . . . 50 HAZELNUT PRALINE . . . . . . . . . . . . . . . 22; 45 HONEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

M MACAROONS . . . . . . . . . . . . . . . 109; 115-116 MARRONS GLACES . . . . . . . . . . . . . . . . . . 47 MARSHMALLOW DECORATION . . . . . . . 75 MILK - COCONUT . . . . . . . . . . . . . . . . . . . . 61 MILK - POWDER . . . . . . . . . . . . . . . . . . . . . 56 MOULD . . . . . . . . . . . . . . . . . . . . . . . . . 80-81 MUFFIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

SUGAR - GLUCOSE SYRUP . . . . . . . . . . . . 56 SUGAR - ISOMALT SUGAR . . . . . . . . . . . . 56 SUGAR - TRIMOLINE . . . . . . . . . . . . . . . . . 56 SWEETENER . . . . . . . . . . . . . . . . . . . . . . . . . 56

T TART SHELLS . . . . . . . . . . . . . . . . . . . . . . . . 121 TATTOOS . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 TEXTURISER . . . . . . . . . . . . . . . . . . . . . . . . 55 THICKENER . . . . . . . . . . . . . . . . . . . . . . . . . 55 TRANSFER SHEET . . . . . . . . . . . . . . . . . 76-77 TRUFFLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117

V

COLOURING . . . . . . . . . . . . . . . . . . . . . . . . 85

N

CONES . . . . . . . . . . . . . . . . . . . . . . . . . 122-125

NOUGAT CREAM . . . . . . . . . . . . . . . . . . . . 45

CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

NUT PASTE . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Y

CREPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

NUT PUREE . . . . . . . . . . . . . . . . . . . . . . . . . 38

YEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

VANILLA . . . . . . . . . . . . . . . . . . . . . . . . . 43-44

T E R M S & C ON DI T IONS PR ICI NG Prices are effective from 15 March 2015, and we reserve the right to change prices without notice. All items listed in this catalogue are subject to availability.

H OW T O P L A C E Y O U R O R D E R All orders can be placed via email, fax, over the phone. Voicemail orders may be left on our answer phone after office hours. These orders will be processed on the next working day, and delivered at the next available opportunity. We require you at the time that you are placing your order to state company name, account number, name of person placing the order and item codes. The Company will NOT accept any liability for errors resulting from orders placed over the telephone.

DELI V ER IE S All goods are dispatched and delivered by our own BRC approved refrigerated transport. Deliveries are made Monday to Friday 6am to 2pm. Minimum order

for free delivery is £50 to Central London and Central Birmingham, £100 to Greater London and for outside London and outside Birmingham. The customer is responsible for providing a safe delivery area as Classic Fine Foods will NOT accept responsibility for any goods stolen or damaged after delivery. We prefer a signature at the time of delivery however if this is not available and if no contact was made within 24 hours of delivery then Classic Fine Foods may see it as proof of delivery.

CR EDIT T ER MS Credit terms are offered only to applicants which meet our criteria, and negotiated terms must be adhered to. Please ask your Sales Executive for a copy of our Credit Application. New customers will be supplied on Cash on Delivery basis only. All requests for monthly credit facilities must be made by completing an ‘Application for Credit Form’ which can be obtained on request. Deliveries are available to non-account customers, provided payment is made prior to the goods leaving our warehouse (formerly known as COD).

VA T VAT is applicable on some products. Rates may vary depending on regulations at the time.

C A TA L O G U E D E TA I L S Classic Fine Foods reserves the right to change product brands, specifications, packaging and prices during the life of this brochure. This catalogue and its contents are the copyright of Classic Fine Foods UK Ltd and cannot be reproduced in part or in its entirety without prior consent.

R ET U R NS & CR EDIT NOT E S Every effort is made to despatch our consignments in perfect condition, however Customer Service must be informed within 24 hours of delivery on 0207 627 9666 for London office and on 0121 311 1211 for Birmingham office for claims of damage, loss, quality etc. No credit notes will be issued until the validity of the claim is established.

Please note, we reserve the right to alter our Terms & Conditions at any time without notification.


If you have missed some of our great 2014 moments…

Classic Meat’up Show @ Ice Tank 25 . 0 3.

14

rty 14 a P l i a t k c o C Seafooldton Tower 27 . 05 . ar @ Jumeirah C

Valrhona Stage @ Sheffield Col with Oriol Balaguer ege 29 . 0

5 . 14

Valrhona Essential y Glass Desserts Class @ Hammersmith Col ege London

18 . 06 . 14 nza a g a v a r t x ea E 26 . 09 . 14 T n o o n r e Aft l Café Royal @ Hote

UK First Sugar Championship @ The Restaurant Show 06 . 11 . 14

Final 4 1 0 2 t s e t n et Co 6 . 12 . 14 m e r t n E s a m t Chris lassic Fine Foods 1 @C

…make sure you will be there in 2015!

To stay up to date with our latest news regarding events, contests, stages and classes, sign up to our newsletters and follow us on Twitter & Facebook. Contact us for more information.


C H O C O L AT E & PRALINES

FRUIT PUREES, VA N I L L A & N U T S

Don’t forget to follow us on social media for the latest news about products, events, classes, stage and recipes

PA S T RY D E C O R AT I O N

BAKERY

TECHNICAL & OTHER INGREDIENTS

CONVENIENT SOLUTIONS

LONDON

WEST MIDLANDS

T +44 (0) 20 7627 9666

T +44 (0) 12 1311 1211

F +44 (0) 20 7627 9696

F +44 (0) 12 1329 3826

E sales@classicfinefoods.co.uk

E sales@classicfinefoods.co.uk

Classicfinefoodsuk

Unit D24 - D27, Nine Elms Lane

Unit C2 Phase 11 Claymore

The New Covent Garden Market

Tame Valley Commerce Centre

London, SW8 5LL

Wilnecote Tamworth

is on Facebook, Twitter and Linkedin. Be sure to follow us & like us for the very latest in our cuisine news.

Staffordshire, B77 5DQ

WWW.CLASSICFINEFOODS.CO.UK

Classic Fine Foods Product Collection 2015 Pastry