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PRODUCT COLLECTION 2016


COMING SOON

g n i n i a r T l a n o i s s e f o r P . . . n o i s s a P f o t s i w T with a

the_taste_lab

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

Westway Estate

Unit C2 Phase 11 Claymore

18-20 Brunel Road

Tame Valley Commerce Centre

Park Royal

Wilnecote Tamworth

London, W3 7XS

Staffordshire, B77 5DQ

WWW.CLASSICFINEFOODS.CO.UK

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COPYRIGHT © 2016. ALL RIGHTS RESERVED


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

Content

4-17

GRAND PRALINES .................................. 20-21 GIANDUJAS .............................................. 21 FINISHING & DECORATING .......................... 22 FILLINGS ...... ........................................

23-24

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

25

26-27

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

32-37

CREAM BASE.........................................

70-71

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

72

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

72

BUTTER & FRESH YEAST ...............................

73

OTHER PASTRY INGREDIENTS .......................

74

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

38

FROZEN FRUIT ZESTS ..................................

38

PA S T RY DE C OR AT ION

FRUIT DECOR & FILLINGS .............................

41

DECORATIONS .....................................

84-87

42-43

DO IT YOURSELF DECORATIONS ..............

88-90

VANILLA PODS ..........................................

45

SHELLS, MOULDS & ENTREMETS ...............

92-93

OTHER VANILLA PRODUCTS .........................

46

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

94-97

AROMATIC PASTES & EXTRACTS ...................

47

MARRONS GLACÉS ....................................

49

B A K E RY

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

50

PART BAKED BREAD ............................. 101-109

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

51

DANISH PRODUCTS ............................. 110-117

52-53

READY TO EAT PATISSERIE ..................... 118-122

IQF FRUITS ...........................................

NUTS, SEEDS & DRIED FRUITS ...................

OTHER BREAKFAST SOLUTIONS ................... 123

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 ........

C ON V E N I E N T S OLU T IONS 57-58

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

127-128

C RO Q UA N T S ..........................................

61

PETITS FOURS & TRUFFLES ..........................

M I X P OW D E R F O R C R E A M .....................

61

READY TO FILL SHELLS & SPHERES ..........

G L A Z I N G, F O N DA N T & F I L L I N GS ...........

62

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

A L M O N D P RO D U C T S & S U GA R S ............

63

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

FLO U R ...............................................

64-66

AO P FR E N C H B U T T E R .............................

KEY

68

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

129

130-131 133

134-137

FROZEN SPONGE SHEETS ........................... 139 ACCESSORIES ....................................

Bespoke options available

140-142


We select the best from the world & bring it to you OUR FOOD SERVICE HERITAGE

A COMPANY LED BY OUR CUSTOMERS

Our activity has started with the most luxurious restaurants and hotels in London. Five years ago, we decided to open a Retail branch to deliver exceptional gourmet products directly to the consumer, through the most prestigious British department stores and shops.

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 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 in-house quality manager to ensure that our standards are as high as they should be.


DON’T MISS OUR

BRANDS & PRODUCTS!

French Flour

pp.64-67

Double Fermentation

Cream Base

pp.70-71

AOP French Butter

Gluten Free Range

Blond Chocolate Decorations

p.109

p.79

Croquant, Glazing & Fondant

Frozen Fully Baked Brioche

p.6

p.68

pp.60-63

p.115


Keep up with trends ORGANIC NATURAL NON CHEMICAL

Fruit Decor & Fillings

Patisserie Assortments

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, Valrhona Xocoline is sugar free and many Capfruit references have no added sugar.

BESPOKE BRANDED PERSONALISATION

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

pp.40-41

pp.118-122

LOCAL ORIGIN SUSTAINABILITY

Range of Tartlets

Valrhona Organic & Fairtrade Range

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

TIME SAVING CONVENIENCE READY TO USE

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, our ready to serve mini muffins, our tart shells, mini cones and sponge sheets.

VALUE FOR MONEY ALTERNATIVE COST CONTROL

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

p.135

p.7

We are offering you organic and natural options when possible. From Valrhona Andoa organic milk and dark chocolate couverture to PCB natural colourings and Louis Francois Agar Agar vegetable gelatine.


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


ORGANIC & FAIRTRADE CHOCOLATE For many years Valrhona has been producing chocolate with strong ethical trade practices in mind.

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To strengthen and promote this ethic approach, Valrhona launched Andoa Noire 70% and Andoa Lactee 39% with the best organic and Fairtrade produced raw ingredients available.

GUANAJA: THE WORLD’S FIRST CHOCOLATE TO CONTAIN 70% COCOA! 30 years ago, Valrhona created Guanaja 70%. At the time, it symbolized revival for the brand. When it was launched, Guanaja shattered market codes by offering a fine couverture chocolate that had a high cocoa percentage and thus the “real taste of cocoa beans”. At the time, most chocolate contained around 50-60% cocoa. Guanaja is first and foremost a blend of the rarest cocoa beans from Latin America, the Caribbean, the Indian Ocean and Africa. Certain batches are reserved for the production of Guanaja. Exceptional raw materials and unparalleled expertise – from roasting to conching – are what enable us to produce a chocolate that is consistent in its quality and taste. Guanaja delivers a surprising bitterness in the mouth, highlighted by notes of roasted beans and toasted coffee. In 1986, it was a real revolution both in terms of taste and, especially, technique! Chocolate professionals were forced to reassess the ways in which they worked and applied chocolate. Chocolate with 70% cacao does not react in the same way as chocolate containing 50% cocoa (higher fat content due to the quantity of cocoa butter). Guanaja is partly why Valrhona decided to start training professionals in chocolate-working techniques. The end of the 1980s were marked by the creation of l’École Valrhona (formerly l’École du Grand Chocolat) and its Essentials (the “chocolate bible”). Today, we are celebrating 30 years of success, creativity and unforgettable taste sensations with Guanaja!

DOUBLE FERMENTATION Discover an exclusive new range of naturally fruity chocolates with Itakuja 55% and Mananka 62%. These products have been developed through 10 years of close collaboration with growers.

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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.

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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.

GRAND CRUS BLENDS With its Grand Crus Blends range, Valrhona has created blends of chocolate with elaborate, unique flavours.

GOURMET CREATIONS With its Gourmet Creations range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavours.

PROFESSIONAL SIGNATURES The Professional Signatures collection is designed for professionals and offers a range of easy to use technical chocolates with excellent results.

DOUBLE FERMENTATION The Double Fermentation is an innovative process which paves the way for a new generation of aromatic profiles.

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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

ITAKUJA 55%

FROM BRAZIL Dark chocolate

MANJARI 64%

OTUCAN 69%

FROM VENEZUELA Dark chocolate

ARAGUANI 72%

FROM VENEZUELA Dark chocolate

ILLANKA 63%

FROM PERU Dark chocolate

ANDOA 70%

FROM PERU Dark chocolate

FROM MADAGASCAR Dark chocolate

TANARIVA MILK LACTEE 33%

FROM MADAGASCAR Milk chocolate

MANANKA 62%

FROM MADAGASCAR Dark chocolate

ANDOA 39%

FROM PERU Milk chocolate


Double Fermentation FROM PLANTATION • The pods are harvested when ripe, then split and opened by hand in order to extricate the beans inside, embedded in the sweet, white pulp called mucilage.

• Fermentation is a natural process, specific to each type of cocoa beans, which instigates the development of aromas and flavors. The beans are placed into wood, rattan, orconcrete boxes, then covered and stirred regularly throughout the 4 - 6 day fermentation period.

• When the first fermentation period is complete and the initial aromas unveiled, a new ingredient is introduced into the boxes of cocoa beans to initiate a second phase of fermentation. They add fruit pulp, naturally high in sugar, which triggers a second fermentation phase that imparts new distinctive aromatic qualities to the chocolate created.

• Solar drying reduces the moisture content of the beans, which are then cleaned and sorted before being sent on to the chocolate factory.

TO FACTORY • The chocolate is cooled and heated successively until homogenous crystallization is achieved. Once tempered, the chocolate is put into molds and cooled.

• Conching involves the addition of cocoa butter, which enables the flavors of the cocoa beans to reach their peak and gives chocolate its smooth and velvety texture. It can take up to 3 days.

• The cocoa nibs are ground in a multi-cylinder machine and transformed into cacao liquor, to which sugar and/or milk is added depending on the recipe. The resulting cocoa paste is then milled into a fine powder.

• Various cocoa nibs are assembled and blended together according to precise recipes. • When cooled, the beans are crushed and separated from their shells, resulting in cocoa nibs. • In the roasting step, the cocoa beans are grilled batch-by- batch in order to develop the aromas and flavors of the chocolate, staying true to the distinctive character of each terroir.

ITAKUJA 55%

MANANKA 62%

It’s a complete symbiosis of chocolate and passion fruit: the infused passion fruit flavours are in perfect harmony with the chocolate aromas. Ideal to pair with the following flavours: citrus, candied peels, Christmas spices, cinnamon, almond milk, gingerbread

Fresh notes, balanced, harmonious, and slightly sweet. A true symbiosis between chocolate and orange : the orangeinfused flavours are in perfect harmony with the chocolate aromas.

CODE VAL12219 - 3 KG BAG OF BEANS

CODE VAL12220 - 3 KG BAG OF BEANS

Ideal to pair with the following flavours: banana, mango, pistachio, pecan nut, coconut milk, brown rum.

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Organic & Fair Trade FAIRTRADE Sustainable development and Fairtrade methods have always been part of Valrhona’s way of working, which is why their new Fairtrade / Max Havelaar certified couvertures made from Organic Agriculture came about naturally in the development of their range of chocolates. The cocoa beans used in the preparation of Valrhona’s exceptional couvertures come from Organic and Fairtrade plantations located in Peru and the Dominican Republic. On a daily basis Valrhona works to develop lasting relationships with growers, visiting each plantation several times a year, and investing in tools and infrastructure essential to the cultivation and production of cocoa beans. One of the key aspects of this relationship lies also in long-term partnership contracts that guarantee growers a predefined purchase volume, at a much higher rate than market prices. In 2013, Valrhona strengthened our commitment to a sustainable value chain by launching the Responsible Purchasing Charter, signed by 100% of our cocoa-bean suppliers. Valrhona is now going further in this relationship through Fairtrade/ Max Havelaar.

ANDOA NOIRE ORGANIC 70%

ANDOA LACTEE ORGANIC 39%

Citrus & intense bitterness. Refreshing and powerful bittersweetness developing into shades of freshness. Gluten free.

Intense milky notes & chocolately. Seductive milky softness and tender chocolate sweetness, all enhanced by a hint of bitterness. Gluten free.

CODE VAL121515 - 3 KG BAG OF BEANS

CODE VAL12514 - 3 KG BAG OF BEANS

WAINA 35%

ACAOBA 60%

It is a white chocolate with a subtle golden hue owing to the exclusive use of blond cane sugar. Tasting reveals intense notes of fresh milk with a touch of cream, which combine perfectly with the aromas of Bourbon vanilla.

It has balanced profile that first reveals the fullness and power of cocoa before giving way to flavours of acidic ripe fruit. CODE VAL12164 - 3 KG BAG OF BEANS

CODE VAL12165 - 3 KG BAG OF BEANS

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PURE ORIGIN GRAND CRUS DARK CHOCOLATE

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

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 DOMINICAN REPUBLIC

PURE MADAGASCAR

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

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 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 GHANA

PURE PERU

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 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

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

ANDOA NOIRE ORGANIC 70% Citrus & Intense Bitterness Refreshing and powerful bitter-sweetness developing into shades of freshness Gluten free VAL121515 – 3kg bag of beans

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

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MILK CHOCOLATE

PURE MADAGASCAR

PURE DOMINICAN REPUBLIC

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

ANDOA LACTÉE ORGANIC 39% Intense Milky Notes & Chocolatey Seductive milky softness and tender chocolate sweetness, all enhanced by a hint of bitterness Gluten free VAL12514 – 3kg bag of beans

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

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GRAND CRUS BLENDS DARK CHOCOLATE

CARAÏBE 66%

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

ABINAO 85%

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

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

EXTRA BITTER 61%

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

ACAOBA 60%

It has balanced profile that first reveals the fullness and power of cocoa before giving way to flavours of acidic ripe fruit. VAL12164 – 3kg bag of beans

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ASHANTI 67%

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

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


MILK CHOCOLATE

JIVARA 40%

CARAMÉLIA 36%

GUANAJA LACTÉE 41%

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

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

Milky Freshness & Chocolatey Powerful chocolate taste which is softened and enhanced by long milky notes and without too much sweetness

BISCUITS & CAKES

C REAMS

ICE CREAMS

ICING

GANACHES

D RINKS

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Gluten free VAL7547 – 3kg bag of beans


GOURMET CREATION DARK CHOCOLATE

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

MILK CHOCOLATE

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

WHITE CHOCOLATE

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

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WAINA 35%

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 Fairtrade VAL12165 – 3kg bag of beans


Come back to simplicity: Noccio with AZÉLIA cremeux 13


BLOND CHOCOLATE

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 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.

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

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

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ICE CREAM


PROFESSIONAL SIGNATURES DARK CHOCOLATE

EXTRA AMER 67%*

ÉQUATORIALE QUATORIALE NOIRE 55%

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

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

TROPILIA AMER 70%

TROPILIA 53%

For banqueting Gluten free VAL2236 – 20kg box of beans

COCAO PASTE EXTRA 100%

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

For banqueting Gluten free VAL1963 – 20kg box of beans

SATILIA NOIRE 62%

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

MILK CHOCOLATE 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

TROPILIA LACTÉE 29%

For banqueting Gluten free VAL1964 – 20kg box of beans

WHITE CHOCOLATE

TROPILIA WHITE 29%

For banqueting Gluten free VAL5439 – 20kg box of beans

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

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BAHIBE LACTÉE 46% ANDOA LACTÉE ORGANIC 39%

Cremeux

CARAMÉLIA 36%

Glaze

MACAE 62%

Decoration

ARAGUANI 72%

Chocolate drink

ANDOA DARK 70%

Ice Creams & Sorbets

ABINAO 85%

Sauce

TAÏNORI 64%

Mousse

MANJARI 64%

Ganache Patisserie

NYANGBO 68%

Moulding

ILLANKA 63%

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Coating

KALINGO 65%

Bonbon Ganache

PURE ORIGIN GRAND CRUS

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CODE VAL9789 VAL9559 VAL6085 VAL4655 VAL5571 VAL5614 VAL7025 VAL4656 VAL6221 VAL7098 VAL9997 VAL7026

GRAND CRUS BLENDS

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CARAÏBE 66% GUANAJA LACTÉE 41% ASHANTI 67% ABINAO 85% EXTRA BITTER 61% COEUR DE GUANAJA 80% ACAOBA 60% JIVARA 40% CARAMÉLIA 36% GUANAJA 70%

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VAL4654 VAL7547 VAL6725 VAL5614 VAL4657 VAL6360 VAL12164 VAL4658 VAL7098 VAL4653

BLOND CHOCOLATE DULCEY 32%

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VAL9458

GOURMET CREATION CAFÉ NOIR 57% NOIR ORANGE 56% XOCOLINE NOIRE 65% ÉQUATORIAL LACTÉE 35% AZÉLIA 35% ANDOA LACTÉE ORGANIC 39% IVOIRE 35% OPALYS 33% WAINA 35%

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VAL0120 VAL0122 VAL5904 VAL4662 VAL11603 VAL7026 VAL4660 VAL8118 VAL12165

GOURMET CREATION

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EXTRA AMER 67% ALPACO 66% ABINAO 85% ASHANTI 67%

Optimal

Recommended

Possible

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Not Possible

16

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VAL4663 VAL5572 VAL5614 VAL6725


GOURMET CREATION BAHIBE LACTÉE 46% BISKÉLIA 34%

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Creamy DULCEY with fig & blackcurrant

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• •

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VAL9997 VAL11387


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

18


VALRHONA 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 50%

ALMOND 60%

Fine balance between the cooked caramel notes and the sweet notes VAL2259 – 5kg bucket

Exceptional notes of cooked caramel and delicate sweetness VAL2260 – 5kg bucket

HAZELNUT PRALINES

HAZELNUT 50%

Strong accents of cooked caramel revealing end notes of hazelnut VAL2257 – 5kg bucket

HAZELNUT 60%

Delicately sweet with notes of soft caramel VAL2258 – 5kg bucket

HAZELNUT 66%

Pure taste of hazelnuts, lightly toasted for a rare nutty strength VAL7531 – 5kg bucket

ALMOND & HAZELNUT PRALINES

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

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

20

ALMOND HAZELNUT 60%

Perfect balance of nutty notes between the subtle scent of almond and the powerful fragrance of fresh hazelnut VAL4697 – 5kg bucket


GRAND PRALINES

PECAN 50% PRALINE

A golden brown colour with hints of mahogany, an intense nutty taste with a subtly bitter finish VAL11937 – 5kg

PISTACHIO 42% PRALINE

the indulgence of pistachio, a striking colour that stands out from the crowd and a smooth texture VAL11936 – 5kg

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

21


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*

18.5% minimum cocoas VAL11820 – 10kg box

4.5% minimum cocoa VAL11821 – 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

Pure cocoa butter VAL0185 – 1kg box

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

22


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

23

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) VAL12061 – 1.65kg box

DARK CHOCOLATE CHIPS 52%

MILK CHOCOLATE CHIPS 32%

VAL12060 – 6kg

VAL12139 – 6kg

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

DARK CHOCOLATE STICKS

(500 pieces, 3.2g per piece) VAL12062 - 1.6kg box

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

24


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 life*: 12 months SQUARES – 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.

25


BONBONS

PALET D’OR

RINETTE LAIT

CRUMBLE FRAMBOISE

VAL0368 - ≈200pcs per box

VAL0405 - ≈200pcs per box

VAL5118 - ≈200pcs per box

MALAKOFF LAIT

IVOIRE CASSIS

SALTED BUTTER CARAMEL

VAL0427 - ≈200pcs per box

VAL3022 - ≈200pcs per box

VAL4683 - ≈200pcs per box

PRALINOUGAT

PARLIFEUILLETE MILK

VAL417 - ≈200pcs per box

VAL1876 - ≈200pcs per box

ISPIRATION PAIN D’EPICES ‘GINGERBREAD’

TARTE AU CHOCOLAT

GANACHE TEA

GANACHE PEAR

VAL4678 - ≈200pcs per box

VAL9377 - ≈200pcs per box

VAL421 - ≈200pcs per box

26

VAL6088 - ≈200pcs per box


CAFE NOIR

CARAFRUTTI

GRAND CRU ALBINAO

VAL366 - ≈200pcs per box

VAL9304 - ≈200pcs per box

VAL7375 - ≈200pcs per box

FRESH MINT

GRAND CRU MACAE

PALET ARGENT MILK

VAL496 - ≈200pcs per box

VAL7372 - ≈200pcs per box

VAL404 - ≈200pcs per box

ORANGETTE

ESPELETTE PEPPER

CHAPKA MILK

VAL967 - ≈200pcs per box

VAL12060 - ≈200pcs per box

VAL1424 - ≈200pcs per box

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


Also Available on Pre-Order

10 FLAVOURS IN 5KG AND 20KG FROZEN PUREE STRAWBERRY

FROZEN PUREE RASPBERRY

FROZEN PUREE MANGO ALFONSO

FROZEN PUREE PASSION FRUIT

FROZEN PUREE RED SOUR (MORELLO) CHERRY

FROZEN PUREE PEACH WHITE

FROZEN PUREE LEMON

FROZEN PUREE COCONUT

FROZEN PUREE PEAR WILLIAM

FROZEN PUREE BLACKCURRANT

FROZEN PUREE APRICOT

C APFRUIT FRUIT PUREES

Discover a wide range of fruit purees you can use in many different applications. The only limit is your imagination.

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

BUCKTHORN

Unpasteurised tub

CAP163210 – 1kg

ASIAN PEAR No added sugar

Pasteurised tub

CAP16431003 – 1kg

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

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

COCONUT

0% of added sugar

10% of added sugar

Unpasteurised tub

Pasteurised tub

CAP110310 – 1kg

Pasteurised tub

CAP165810 – 1kg

CAP114010 – 1kg

LYCHEE

MANGO ALPHONSO

GUAVA

0% of added sugar

0% of added sugar

Pasteurised tub

0% of added sugar

Pasteurised tub

CAP111610 – 1kg

Pasteurised tub

CAP112010 – 1kg

PASSION FRUIT

CAP160010 – 1kg

GOJI

0% of added sugar Pasteurised tub

CAP162910 – 1kg

PAPAYA*

0% of added sugar Pasteurised tub

CAP113110 – 1kg

PINEAPPLE

0% of added sugar

0% of added sugar

Pasteurised tub

Pasteurised tub

CAP113210 – 1kg

CAP110210 – 1kg

PRICKLY PEAR

SOURSOP

'Guanabana' 0% of added sugar

'Figue de Barbarie' 0% of added sugar Pasteurised tub

Pasteurised tub

CAP162810 – 1kg

CAP114110 – 1kg

GINGER

0% of added sugar Unpasteurised

CAP163610 – 500g * non stock item, to be ordered 30 days in advance

34


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

YUZU

0% of added sugar Unpasteurised tub

CAP162710 – 1kg

CAP112110 – 1kg

PERSIMMON

0% of added sugar

0% of added sugar

Pasteurised tub

Pasteurised tub

CAP115010 – 1kg

CAP163810 – 1kg

BERGAMOT

CHERRYMONE

0% of added sugar

0% of added sugar

Unpasteurised tub

Unpasteurised tub

CAP163910 – 1kg

CAP16331003 – 1kg

35

LULO

0% of added sugar Unpasteurised tub

CAP16351003 – 1kg

KUMQUAT

0% of added sugar Unpasteurised tub

CAP163710 – 1kg


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

APPLE BAKED

With caramel & cinnamon 13% of added sugar Pasteurised tub

ABRICOPILLA SEA SALT 0% added sugar

Pasteurised tub

RED FENNEL STRAWBERRY 10% added sugar Unpasteurised

CAP161010 – 1kg

CAP164110 – 1kg

CAP16341003 – 1kg

CHESTNUT LYCHEE

PINEAPPLE GUAVA

CAP164510 – 1kg

CAP164210 – 1kg

Mango, passion fruit, ginger 8% of added sugar

Unpasteurised

Unpasteurised

EXOTIC GINGER Pasteurised tub

CAP162410 – 1kg

F RESH & DELICATE

LYCHEE & RASPBERRY

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

CAP162310 – 1kg

BERRIOLETTE

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

CAP163110 – 1kg

37

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.


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

CAP194800 – 500g

LEMON PEEL Finely ground 0% of added sugar

KAFFIR LIME PEEL Finely ground 0% of added sugar CAP19500003 – 500g

Unpasteurised tub

CAP194900 – 500g

38

GREEN LEMON PEEL Finely ground 0% of added sugar CAP19452003 – 400g


39


Fruit Decor & Fillings

A family run company founded in 1979

A high expertise

Fruit fillings

• Encompassing pastry and

• Brover has a perfect

• The fruit fillings contain at least

catering ingredients for baked goods and pastries

70% fruit, with the taste, colour and texture of the fruit

• Brover’s two core values are a

knowledge and mastery of their products, selected from the best possible sources based on harvesting conditions

commitment to high quality and a bespoke product line

• They are able to offer to their artisan and industrial clients a broad range suited to their needs, with products of impeccable quality and homogeneity

• A ready to use product that holds its flavour in the oven and the freezer. With large chunks of fruit!


FRUIT DECORATIONS

MINI APPLE

MINI PEAR

BRO200 – 435g

BRO300 – 850g

MINI PINEAPPLE

32 mini slices BRO131 – 850ml

BULIDA APRICOTS BRO071 – 650ml

DARK RED PLUMS

HALVES PEARS WILLIAMS

BRO580 – 700ml

BRO500 – 650ml

WHOLE MINI APRICOTS BRO020 – 850ml

MIRABELS BRO520 – 1.7L

SOUR GRIOTTES Jar BRO978 – 1L

FRUIT FILLINGS

FRUITS FILLING 70% DICED APRICOTS

FRUITS FILLING 70% DICED PINEAPPLES

FRUITS FILLING 70% WHOLE BLACKCURRANT

BRO079 – 2.7kg

BRO80 – 2.7kg

BRO83 – 2.7kg

FRUITS FILLING 70% WHOLE BLACK CHERRY

FRUITS FILLING 70% FOREST FRUITS

FRUITS FILLING 70% WHOLE STRAWBERRY

BRO84 – 2.7kg

BRO86 – 2.7kg

BRO610 – 2.7kg

FRUITS FILLING 70% CRUSHED RASPBERRIES

FRUITS FILLING 85% DICED APPLES

BRO600 – 2.7kg

BRO95 – 2.8kg

41


Frozen IQF Fruits

APPLE

Granny Smith - Diced FRU100 – 5x 1kg

WILD 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

Diced FRU560 – 5x 1kg

Whole & pitted FRU570 – 5x 1kg

Halves FRU540 – 5x 1kg

BERRY MIX

STRAWBERRY

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

Whole FRU590 – 5x 1kg

42


MANGO CUBES FRU740 – 5x 1kg

PINEAPPLE

REDCURRANT

Diced FRU730 – 5x 1kg

FRU630 – 5x 1kg

43

KIWI

Pieces FRU750 – 4x2.5kg


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)

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 700 – 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)

ORIGIN: INDIA

PLANIFOLIA VANILLA PODS

Species: Planifolia Aromatic and creamy notes of vanilla, milk chocolate and caramel VAN240 240 – 250g (16-18cm)

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)

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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.

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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

EXTRACTS - 40ML NATURAL SWEET LEMON YELLOW (EXTRACTS)

VAN913

BITTER ALMOND

VAN909

LEMON GREEN

VAN906

BERGAMOT

JASMINE

VAN904

LAVENDER

VAN905

ROSE

VAN910

VAN908

BLOOD ORANGE

ORANGE BLOSSOM

100% NATURAL YUZU EXTRACT*

100% NATURAL TONKA BEAN EXTRACT*

VAN903

VAN901 – 40ml

VAN902 – 40ml

VAN911

CINNAMON

VAN907

PEPPERMINT (EXTRACTS)

VAN912 912

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

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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 for your pastry decoration, as well as for amenities


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

72 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

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LABORATORY PRODUCTS

CANDIED CHESTNUTS DÉCOR COR421 – 1kg (tin)

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 50

C ITRUS SORBET


CANDIED CITRUS

GOURMET CANDIED CUBES Blend of candied orange, lemon and amarenas cherries cubes

CANDIED ORANGE CUBES

9mm COR1691 – 9mm, 2.5kg COR169 – 6mm, 2.5kg

DRAINED CANDIED ORANGE SLICES

DRAINED CANDIED LEMON SLICES

COR1633 – 2.5kg

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

STRAIGHT CANDIED ORANGE SLIVERS

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

CANDIED LEMON CUBES

6mm COR163 – 2.5kg

Spanish candied orange slices with a tender texture and no trace of bitterness 40/50mm

Spanish candied lemon slices with a tender texture and no trace of bitterness 40/50mm

COR3522 – 2.5kg

COR3521 – 2kg

STRAIGHT CANDIED LEMON SLIVERS

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

CANDIED GINGER STRIPES 6cm COR365 – 2kg

CANDIED CLEMENTINE* COR157 – 2.5kg

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

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Nuts, Seeds & Dried Fruits Selection NUTS

ALMOND FLAKED

ALMOND NIBBED

ALMOND POWDER

ALMOND POWDER EXTRA THIN

ALMOND WHOLE BLANCHED

From Spain AFR200 – 1kg

From Spain AFR560 – 1kg

From Spain AFR300 – 1kg

CSM64500 – +1kg

From Spain AFR100 – 1kg

ALMOND WHOLE SKIN ON

BRAZIL NUT WHOLE

CASHEW WHOLE BLANCHED

HAZELNUT POWDER

HAZELNUT WHOLE BLANCHED

HAZELNUT NIBS

SILVERED ALMONDS

From Spain AFR101 – 1kg

From Bolivia AFR730 – 1kg

From Vietnam AFR740 – 1kg

From Turkey AFR530 – 1kg

(Praligrains coated) CSM887 – 1kg

HAZELNUT WHOLE SKIN ON

MACADAMIA HALVES

PECAN NUT HALVES

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

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From Turkey AFR520 – 1kg

AFR650 – 1kg


SEEDS

PUMPKIN SEEDS

From China AFR815 – 1kg

SUNFLOWER SEEDS From Bulgaria AFR830 – 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

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

TECHNICAL INGREDIENTS 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.


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

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COATING AGENTS & EMULSIFIERS LECITHIN POWDER

ARABIC GUM 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

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 SOJA (Semi-fluid) LOU1241A

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

mainly used for sorbets: • Improves smoothness, sharpness, creaminess by avoiding crystals

GALLIASORB*

STAB 2000

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

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

ICE-CREAM

Stab 2000 is particularly used for ice-creams:

• Distributes raw fatty materials • Stabilizes the aqueous structure of a mixture and anti-crystallisation

• Provides a noticeable gain with expansion

• Provides creaminess and facilitates expansion

• Emulsifies the mix ingredients and corrects its viscosity

• Delays the melting of ice-pops

• 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

TARTARIC ACID

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

SUGARS & SWEETENERS

Enhances flavours. Gives an acidulous taste LOU110A – 1kg

CALCIUM CHLORURE* LOU3391

OTHER BAKING POWDER

DEXTROSE

LOU210B – 1kg

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

SKIMMED MILK POWDER LOU1220A – 1kg

DRIED EGG POWDER - LOU251B – 1kg DEHYDRATED MORSWEET GLUCOSE LOU6120 – 1kg

BICARBONATE SODA* - LOU240B - 1kg

LOU1365H – 5kg

NOUGASEC* - LOU1450B - 1kg * non stock item, to be ordered 7 days in advance

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Croquant, Almond products, Glazing & Fondant

Exclusive knowhow

High end quality ingredients

Passion for taste & creativity

• With more than 90 years of

• Alongside the Artisan baker

• All ingredients are easy-to-

experience and know-how, Marguerite exhibits the finest French pastry art throughout the entire world with a unique range of sweet ingredients

for generations, Artisal provides quality ingredients up to the highest standards

use to achieve the best of your creativity

• Discover a complete range of pralin & croquant, mix powder for cream, glazing & fondant and almond products

• Artisal continuously innovates to offer the artisan bakers the best solutions adapted to the evolution of their business

• Dedicated to reviving authentic flavours and artisanal quality

• Custard will be essential ingredient for petit fours, eclairs, tarts, pies & cakes

• Perfect for frangipanes, macaroons or petit fours, the almond paste delivers an authentic flavour with a smooth texture


CROQUANTS The croquants are ready or easy to use pastes, that will bring any of your creation nice flavour such as praline, white chocolate, red fruits, lemon, pistachio, Fleur de Sel Caramel and Speculoos, will also bring crunchiness. Open the pail, scoop necessary quantity, bring to temperature, roll out…

RED FRUIT

LEMON MERINGUE

CARAMEL WITH FLEUR DE SEL

CSM248 – 4kg

CSM258 – 4kg

CSM247 – 4kg

WHITE CHOCOLATE

PISTACHIO ALMOND

SPECULOOS

PRALINE

CSM244 – 4kg

CSM239 – 4kg

CSM246 – 4kg

CSM235 – 4.5kg

MIX POWDER FOR CREAM

‘ISAPATISSIERE’ COLD PROCESSED MIX POWDER FOR CUSTARD CREAM

‘TRADEXTRA’ HOT PROCESSED MIX POWDER FOR CUSTARD CREAM

CSM24001 - 5kg

CSM10422 - 5kg

PRALINE PRALIGRAINS

Hazelnuts bits coated in caramelised sugar, for decorations of pastries and ices CSM887 - 1KG

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This traditional custard cream request an hot preparation which bring a smooth texture and exalt great flavour. Result is comparable to an homemade custard cream that will enhance any of your realisation with is typical Vanilla flavours and creamy texture.


GLAZING & FONDANT

‘ROYAL MIROIR’ DARK CHOCOLATE GLAZING

‘FONDANT EXTRA WHITE’ GLAZING

‘FONDANT ABSOLU’ GLAZING Fondant, flux ready to use

Chocolate glazing ready to use with a mirror effect

CSM46 – 5kg

CSM1309 – 7kg

CSM30149 – 2.5kg

‘ROYAL MIROIR’ WHITE CHOCOLATE GLAZING

‘ROYAL MIROIR’ NEUTRAL GLAZING

Fondant, based

White chocolate glazing ready to use with a mirror effect

Neutral glazing ready to use with a mirror effect

CSM30984 – 2.5kg

CSM30148 – 2.5kg

‘JELFIX’ APRICOT GLAZING

‘JELFIX’ NEUTRAL GLAZING

An ideal product for glazing and/or filling of all kinds of pastry

A glazing product especially suitable for deepfreezing

CSM34157 – 7kg

CSM34161 – 7kg

FILLINGS ‘JONA’CUB’ APPLE PIECES FILLING

Improved quality ready to use fruit filling, prepared with an optimal percentage of fresh apple juices. CSM34221 - 6kg

‘CITRON DELICE’ LEMON FILLING

Lemon filling (produced with 7g fruit per 100g), ready to use CSM3691 - 5kg

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ALMOND PRODUCTS

EXTRA WHITE ALMOND PASTE 50%

WHITE ALMOND PASTE 22%

CSM15 - 4kg

CSM208 - 1kg

‘TANT POUR TANT’ POWDER BLANCHED ALMOND POWDER CSM34500 - 10kg

Blanched almond powder & icing sugar CSM13800 - 1kg

SUGARS

‘CODINEIGE’

‘STABOLINE 815’ Invert sugar syrup CSM785 – 7kg

Non-melting sugar. Stable decoration powder, doesn’t melt on wet surfaces. CSM315 – 5kg

GRANULATED SUGAR CSM1284 – 5kg

GLUCOSE CRYSTAL SYRUP CSM275 –9kg

ICING SUGAR CSM426016 - 5kg

GREASING SPRAY GREASING SPRAY CSM33026 – 600g

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Flour

A HIGH QUALITY PROCESS

Moulin Paul Dupuis is a family business based in Normandy that started in the 70s. Since then, the company grew up offering a wide range of different flours with always a keen eyes on delivering the best products. There is a whole process to prepare the wheat. Before being store, the wheat is analysed to ensure the quality of the goods delivered is consistent with the company’s specifications. The wheat is cleared a second time. Then it is tempered to soften the husks for grinding. A period of rest of 24 to 36 hours is systematically allowed before crushing.

TRADITIONAL FLOURS • Ideal for bread to use on a daily basis whether for breakfast or dinner. • A T65 flour is for making bread and baguettes. The 65 refers to the amount of ash that is left after burning the flour. • So T65 has 0.65% ash in it and a T55 would be 0.55% ash and slightly whiter.

LA TRADI

LA PAUL DUPUIS

T65 MOU101 – 25kg

T55 MOU102 – 25kg

CAMPTECLAIR

(CRC flour 100% french flour T65) MOU100 – 25kg

• Campteclair is a flour made of 100% Label Rouge wheat. Label Rouge (Red Label) is a sign of quality assurance in France as defined by Law No. 2006-11 (5 January 2006). • It certifies that a product has a specific set of characteristics establishing a superior level to that of a similar current product.

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FARMHOUSE FLOURS

AB (organic farming) is a specific mode of agricultural production involving farming practices that are respectful of environmental balances and the farmers’ ability to make autonomous decisions. It bans synthetic chemicals & GMOs.

100% ORGANIC WHEAT FLOUR T65 For traditional bread. MOU115 – 25kg

FARMHOUSE FLOURS

RUSTI PAVE NOIR RYE BREAD

LE PAIN DES CANUTS*

Flour for baguette or bread with wheat malt ground. Tasty bread and perfect when toasted for breakfast or a salad. MOU108 – 25kg

For pavé with wheat flour and barley malt roasted and with seeds (sunflower, flax, buckwheat), Ideal for saucy recipes and cheeses. MOU111 – 25kg

L’IMPATIENTE*

MULTI SEEDS

For baguette, pavé, bread with wheat and rye flours, with seeds (sunflower, brown flax, Sesame, yellow flax); flakes and spices (curry and cumin), For all meals. MOU107 – 25kg

Mix of 5 different seeds (brown flax, yellow flax, sunflower, sesame and poppy seeds). MOU110 – 25kg

WHOLEMEAL AND FIBRE

Mix for wholemeal bread rich in fibre. Ideal with salad and green vegetables. MOU109 – 25kg

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

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PASTRY FLOURS

LA GRUAU DELICE*

Wheat flour T55 ideal for baking flavoured croissants MOU104 – 25kg

LA PATISSIERE

LA FEUILLETAGE

Wheat flour T55 Ideal for a wide range of pastries recipes MOU103 – 25kg

Wheat flour T65 Ideal for puff pastry recipes (savoury or sweet) such as apple tarts, millefeuille… MOU105 – 25kg

OTHER FLOURS

SOLEIADE WITH OLIVE OIL PERFECT FOR CIABATTA SOFT DOUGH*

LA ROMA – PIZZA FLOUR*

Flour for pizza made of 100% wheat farine, starch, yeast and a malt wheat flour roasted. MOU114 – 25kg

For bread/ pave/ baguette with tomato and aromatics herbs. Ideal for salads, barbecues or sandwiches. MOU113 – 25kg

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

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AOP French Butter

THE PAMPLIE BUTTER Created in 1905, the Pamplie dairy cooperative is located in the French region of Charentes-Poitou, well-known for the high quality of its butter. Pamplie butter benefits from the prestigious Protected Designation of Origin (PDO) label, “AOP Beurre de Charentes-Poitou”. The Pamplie dairy cooperative has developed a specific making process from raw cream, which is gently processed for 2 hours in a traditional stainless steel churn. This slow and artisanal production scheme enhances the cream’s qualities, resulting in a final product renowned for its delicate taste, soft texture and hazelnut notes.

BUTTER BLOCK*

BUTTER SHEETS

SALTED BUTTER ROLL

UNSALTED BUTTER ROLL

PAM136 - 10kg

PAM125 - 5 x 2kg

PAM131 - 20 x 250g

PAM114 - 20 x 250g

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The First Cream Base

Q

imiQ, the first cream base, is the only range of foolproof real dairy cream products which can be used in savoury and sweet dishes and which contains 50% less fat than traditional cream whilst maintaining a full flavour. QimiQ is available in 3 different variations: QimiQ Classic - for cold end products QimiQ Whip - for whipping QimiQ Sauce Base - for sauces and soups

ADVANTAGES OF USING QIMIQ PRODUCTS Recipe/Dish GARRIGUE

Preparation Time

Ease of Use

Ingredients

Storage

Timings for 1kg or 1 litre Quick Cheese

Quick Tomato Cream Sauce

Up to 65%

Up to 65%

Easy COLD mix, no heating/cooking required

15 % extra sauce yield

Easy COLD mix, no heating/cooking required

15 % extra sauce yield

Easy COLD mix, no heating/cooking required

15 % extra sauce yield

- 21 days

Up to 65%

Wasabi Gratinating Sauce etc

Up to 35%

Easy COLD mix

Up to 30%

Béchamel mixed COLD

15 % extra sauce yield

Up to 30%

Mix everything in ONE bowl

15 % less smoked salmon required than in traditional recipe

5 minutes only

ONLY with QimiQ products possible

Savoury Mousse eg smoked salmon

Savoury Creme de Buerre

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Filled at 85° C in vacuum bag - 21 days

Quick Butter Cream Sauce (Beurre blanc)

Lasagne

Filled at 85° C in vacuum bag

Filled at 85° C in vacuum bag - 21 days

Deep freeze stable

7-8 days in Vacuum packed bag


QIMIQ CLASSIC

QIMIQ SAUCE BASE

SAUCE BASE QIM117 – 12x 1kg

CLASSIC

CLASSIC VANILLA

QIM001 – 12x 1kg

QIM003 – 12x 1kg

QimiQ Sauce Base consists of 97% half cream (16 % fat) and native starch. The starch is a high quality, neutral tasting, “clean label” (waxy maize and tapioca) starch. Unlike modified starch, it is 100% natural and guten free. It is used for warm end products requiring a smooth, creamy, satable consistency. The Sauce Base is ideal for creamy soups, cream sauces, scrambled egg, quiches, tarts and gratins.

QimiQ Classic is used for cold end products requiring stable consistency: spreads, dressings, dips, firm fillings and mayonnaise without egg. It emulsifies with oil, binds moisture and is alcohol and acid stable.

It is heat and bake stable.

QIMIQ WHIP

WHIP

WHIP VANILLA

WHIP CHOCOLATE

WHIP COFFEE

QIM005 – 12x 1kg

QIM113 – 12x 1kg

QIM008 – 12x 1kg

QIM009 – 12x 1kg

QimiQ Whip with flavours is the only foolproof dairy cream product with 16% fat for whipping. QimiQ Whip can be used for sweet and savoury dishes requiring volume e.g. mousse, cremes, parfaits etc QimiQ Whip can be whipped up to three times volume and cannot be over-whipped like traditional cream. It is also available in three flavours as ready to eat cream desserts and suitable for puff and eclair fillings.

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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

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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

73


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

GUINETTES ® CHERRIES IN ALCOHOL

BUCKWHEAT FLOUR*

CHESTNUT FLOUR

LED850 – 1kg

LED810 – 500g

Cherries Oblacinska hand picked and soaked in a neutral alcohol (alc.15% vol) DDP100 – 1l

RASPBERRIES IN ALCOHOL

BEEF GELATINE 170 BLOOM 400 LEAVES

PRALINE ROSE

LED1050 –1kg

LED900 – 1kg

IQF Raspberries soaked in a blend of alcohol and sugar (alc.15% vol) DDP105– 1l

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

74


75


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 leathers and extra white 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


BLOND CHOCOLATE This new chocolate combines the subtlety of the notes of the salty butter caramel to a totally innovative visual that makes the difference. This product is tasty and creamy, join the line-up of four chocolates that we already propose to customise your creations: our “pure Ecuador origin“ dark chocolate, our milk chocolate, our white chocolate and our BB, a deep white support.

FRUIT TATTOOS, 100% NATURAL After chocolate tattoos, here are the fruit leathers. They offer a soft and noble texture, adapting to all shapes, following curves and angles, covering surfaces like a second skin. The fruit leathers are made of high quality fruit pulp and available in 3 different flavours: mango-passion fruit, red berry and mojito apple.

Pages 86-87

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 88-90

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 84 79


2016 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 82 - 83

APRIL 21st

JUNE 10th - JULY 10th

EUROPEAN CHAMPIONSHIP

QUEEN’S 90TH BIRTHDAY THE

2016

JUNE 21st

JUNE 27th - JULY 10th

80


1 3 .

T R A N S F E R

S H E E T S

AUGUST 5th - 21st Transfer sheets 40 x 25 cmSEPTEMBER 16th - 20th - Caramel color (CA11), gold color (OR15) & orange

RIO OLYMPICS THE

14/06/2013

GAMME STANDARD - HALLOWEEN

4 . OCTOBER 10th -116th

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 .

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

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

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

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

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

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)

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

DECEMBER 25th

DECEMBER 31st

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

- 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)

81


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.

82


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

83


Decorations CHOCOLATE DECORATIONS CHOCOLATE PIECES

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

84


LACE DECORATIONS

EMBOSSED PLAQUES & PANELS

3D DECORATIONS

85


TATTOOS AND LEATHERS FRUIT LEATHERS

F RUIT LEATHERS, 100% NATURAL

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.

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 70°C without any change in appearance or flavour.

86


CHOCOLATE TATTOOS

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

87


Do It Yourself Decorations PRINTED TRANSFER SHEETS

LES CROISILLONS 17 sheets, 40 x 25cm PCB007544

CONCORDE 17 sheets, 40 x 25cm PCB007593

ARABESQUES 17 sheets, 40 x 25cm PCB007773

AMOUR 17 sheets, 40 x 25cm PCB007520

VENT D’ÉTÉ 17 sheets, 40 x 25cm PCB007982

ZÈBRE 17 sheets, 40 x 25cm PCB007742

LE PEIGNE D’EDDY 17 sheets, 40 x 25cm PCB007905

OXYGÈNE 17 sheets, 40 x 25cm PCB007434

HERBES 17 sheets, 40 x 25cm PCB007503

PYTHON ROYAL 17 sheets, 40 x 25cm PCB007911

OPULENCE 17 sheets, 40 x 25cm PCB007592

MOUCHETÉ 17 sheets, 40 x 25cm PCB007419

TOUT FEU TOUT FLAMME 17 sheets, 40 x 25cm PCB007876

PAPIER RELIURE SCINTILLANT 17 sheets, 40 x 25cm PCB007556

ARABESQUES OR 17 sheets, 40 x 25cm PCB007513

CALLIGRAPHIQUES 17 sheets, 40 x 25cm PCB007541

BABA 17 sheets, 40 x 25cm PCB007744

VERSAILLES 17 sheets, 40 x 25cm PCB007619

NOTES DE MUSIQUE MIKADO OR 17 sheets, 40 x 25cm 17 sheets, 40 x 25cm PCB007426 PCB007500

88


THOUSAND & ONE USES RAYURES 17 sheets, 40 x 25cm PCB007577

VOULEZ-VOUS 17 sheets, 40 x 25cm PCB007921

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 PCB007720

PASSION 17 sheets, 40 x 25cm PCB007803

SYMPHONIE 17 sheets, 40 x 25cm PCB007435

UTOPIE 17 sheets, 40 x 25cm PCB007931

DANS MON JARDIN 17 sheets, 40 x 25cm PCB007850

PINK PARADISE 17 sheets, 40 x 25cm PCB007899

BANDES 17 sheets, 40 x 25cm PCB007591

ROBUSTA 17 sheets, 40 x 25cm PCB007514

PAPIER RELIURE 17 sheets, 40 x 25cm PCB007555

FILS 17 sheets, 40 x 25cm PCB007511

89


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

90


91


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

92


ENTREMETS PRINTINGS FOR ENTREMETS

MOULDS FOR ENTREMETS

INDIVIDUAL MOULDS

93


Little Extras VELVET SPRAYS WHITE

CARAMEL

CHOCOLATE

PCB004542 – 500ml

PCB004548 – 500ml

PCB004673 – 500ml

WHITE PCB004516 – 150ml

YELLOW PCB004517 – 150ml

GREEN PCB004498 – 150ml

RED PCB004696 – 150ml

SHINY POWDERS RUBY

GOLD

PCB004485 – 30cc

PCB004481 – 30cc

SILVER

AMETHYST

PCB004482 – 30cc

PCB004552 – 30cc

EMERALD

RED

PCB004479 – 30cc

PCB004576 – 30cc

COPPER

PEARLOUS PINK

PCB004484 – 30cc

PCB004525 – 30cc

SAPPHIRE

PEARLOUS BLUE

PCB004480– 30cc

PCB004526 – 30cc

BRONZE

PEARLOUS GOLD

PCB004483 – 30cc

PCB004533 – 30cc

AMBER PCB004486 – 30cc

94


VARNISH SPRAYS GOLD PCB004477 – 400ml

SILVER PCB004487 – 400ml

GOLD SPANGLES PCB004574 – 400ml

ALIMENTARY PCB004466 – 400ml

READY TO USE COLOURED COCOA BUTTER COLOURED COCOA BUTTER BLACK

YELLOW EGG

PURPLE

PEARLOUS PINK

PCB004572 – 200g

PCB004469 – 200g

PCB004627 – 200g

PCB004566 – 200g

WHITE

YELLOW LEMON

BILBERRY BLUE

STRAWBERRY RED

PCB004453 – 200g

PCB004455 – 200g

PCB004454 – 200g

PCB004456 – 200g

SHINY GOLD

PISTACHIO GREEN

ORANGE

RASPBERRY RED

PCB004614 – 200g

PCB004457 – 200g

PCB004458 – 200g

PCB004470 – 200g

SHINY SILVER PCB004615 – 200g

SHINY BRONZE PCB004616 – 200g

SHINY RUBY PCB004600 – 200g

SHINY COPPER PCB004601 – 200g

NATURAL COLOURED COCOA BUTTER NATURAL BLACK PCB004616 – 200g

NATURAL GREEN PCB004656 – 200g

NATURAL RED PCB004609 – 200g

NATURAL YELLOW PCB004607 – 200g

NATURAL PURPLE PCB004655 – 200g

Natural ingredients

95


96


DO IT YOURSELF COLOURING SOLUTIONS COLOURS FOR CHOCOLATE OR COCOA BUTTER YELLOW PCB004461 – 100cc

NATURAL BLACK

BLUE

PCB004604 – 100cc

PCB004460 – 100cc

NATURAL PURPLE

WHITE

PCB004658 – 100cc

PCB004459 – 100cc

NATURAL YELLOW

GREEN

PCB004603 – 100cc

PCB004463 – 100cc

NATURAL PINK

ORANGE

PCB004612 – 100cc

PCB004464 – 100cc

NATURAL GREEN

RED

PCB004657 – 100cc

PCB004462 – 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

PCB004660– 30cc

PCB004661 – 30cc

NATURAL YELLOW

RED

PCB004659 – 30cc

PCB004534 – 30cc

NATURAL GREEN

BLUE

PCB004662 – 30cc

PCB004536 – 30cc

ACCESSORIES & DECORS SHINY GOLD FEUILLANTINE SPECKS PCB010420 – 500g

PIPETTES

GUITAR SHEETS

40 x 60cm PCB005009 – 500pcs

NEUTRAL ROLLS

4.5ml COMPP04 – 500pcs

4 cm x 50m PCB010920 – 1 roll

DEMOULD SPRAY

4.5cm x 50m PCB010922 – 1 roll

PCB004499 – 475g

COOL SPRAY PC004570 – 400g

NEUTRAL ROLLS

GOLD LEAVES SAV100 – 25 sheets

RHODOIDES SHEETS

12cm x 8cm PCB005013 – 200pcs

NEUTRAL SHEETS 40 x 60cm PCBDF016 – 25pcs

SILVER LEAVES SAV110 – 25 sheets Natural ingredients

97


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 and Frederic Lalos

• 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

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

GLUTEN-FREE BRIDOR FULLY BAKED ROLLS A gluten-free range which is still quick and easy to use and just as enjoyable as conventional products. • Innovative range combining Bridor’s famous texture, taste and quality with the benefits of a gluten-free product • Fully baked & Individually wrapped • New selection of flours: millet, rice, and buckwheat. • Just 1 minute in the microwave to defrost (still in the packaging!)

Page 109

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.

Page 106 101


ing Bak e m i T

Lenôtre Professional Recipe - Part baked rolls n 7m i

s

10 � at 2

n 7m i

C

s

10 � at 2

n 7m i

RUSTIC ROLL

Wheat pearly interior BRI30896 – 50x 40g

s

9m i

1 0 �C

ns

at 2

Wheat BRI31692 – 40x 40g

s

1 0 �C

RYE ROLL

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

ns

5mi

C

ns

5� a t 16

C

EXOTIC ISLAND CURRY

Flavoured with coriander, fenugreek, ginger, turmeric and celery Size: 14 cm ± 1.5 cm BRI32981 – 60x 35g

BRI32990 – 25x 80g

BRI32987 – 25x 80g

19 m a

MIXED BREAD ROLL BOX

ns

at 2

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

DRIED TOMATO

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

9m i

1 0 �C

GREEN OLIVE ROLL

Flavoured with oven dried and marinated tomatoes with Provencal herbs Size: 14 cm ± 1.5 cm BRI32984 – 60x 35g

C

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

FINEDOR EPI ROLL

at 2

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

5� a t 16

ns

10 � at 2

n 7m i

1 0 �C

CAMPAGNE ROLL

5mi

9m i

C

MULTI-SEED 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

FRUIT BREAD MINI LOAF

ins

�C t 19 0

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

102

9m i

ns

at 2

BUCKWHEAT ROLL

1 0 �C

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


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

103


ing Bak e m i T

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

104

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

14 m

ins

a t 19

0 �C

LOAF WITH CHOCOLATE CHIPS Bread for sharing BRI35630 - 25 x 330g

20 m

ins

0 a t 18

20 m

�C

ins

0 a t 18

LARGE CEREALIER LOAF - 50cm

LARGE 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

105

�C


ing Bak e m i T

Classic Bridor INDIVIDUAL BREADS

9m i

ns

at 2

‘BOULE RUSTIQUE’

Wheat, blend of stone-milled T65 flours BRI35130 – 70x 55g

5mi a

9m i

1 0 �C

5mi a

PLAIN STICK

10 m

1 0 �C

5mi

Wheat, sourdough, malted wheat flax BRI33002 – 100x 55g

ns

a t 18

0 �C

MULTI-SEED STICK

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

ins

10 at 2

ins

at 2

DIAMOND CEREAL ROLL

Wheat, wheat sourdough BRI33000 – 100x 55g

�C t 18 0

10 m

1 0 �C

DIAMOND PLAIN ROLL

ns

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

ins

at 2

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

�C t 18 0

Wheat BRI33574 – 200x 30g

10 m

1 0 �C

TOMATO & BASIL ROLL

ns

‘RUSTIQUE’ ROLL

ns

at 2

10 m

�C

ins

10 at 2

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

106

�C


ing Bak e m i T

LOAVES

19 m

ins

00 at 2

19 m

�C

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

ins

0 a t 19

�C

MULTI CEREAL LOAF

‘RUSTIQUE’ LOAF

Wheat, wheat sourdough BRI31816 – 9x 450g

14 m

ins

00 at 2

14 m

�C

ins

0 a t 19

�C

BREAD LIKE A PANETTONE

PAIN TWISTÉ

Frozen Fully baked. Candied orange peels, lemon zests and raisins in a soft brioche, with all the flavours of a panettone. Fully baked - just defrost and serve BRI35261 – 13x 330g

Frozen Part baked. Sourdough bread in a spiral shape, with a dense texture and a long-lasting flavour BRI35262 – 10x 500g

14 m

ins

0� a t 19

C

MEDITERRANEAN BREAD Frozen Part baked. Taste of sun-dried tomatoes in oil with thyme and oregano for Mediterranean flavours BRI35031 – 26x 330g

BAGUETTES

13 m a

ins

13 m

�C t 21 0

ins

at 2

TRADITIONAL BAGUETTE

1 0 �C

CAMPAGNE BAGUETTE

Wheat, wheat sourdough, hazelnut aroma Size: 50.0 cm ± 3.0 cm BRI32672 – 25x 280g

Wheat and rye, wheat sourdough Size: 50.0 cm ± 3.0 cm BRI34792 – 25x 280g

107


SPECIAL SANDWICHES 10 m a

ins

12 m

�C t 21 0

ins

at 2

1 0 �C

PLAIN CIABATTA

GREEN OLIVE CIABATTA

Wheat, 2% virgin olive oil Size: 20.0 cm ± 2.0 cm BRI34796 – 46x 140g

12 m

Wheat, 2% virgin olive oil, rich in green olives Size: 17.0 cm ± 2.0 cm BRI31612 – 30x 140g

ins

at 2

3mi

TOMATO & BASIL CIABATTA

1 0 �C

Wheat, preserved tomatoes, basil Size: 17.0 cm ± 2.0 cm BRI33432 – 25x 140g

ns

70 at 2

13 m

�C

ins

10 at 2

�C

PANINI BREAD

HALF BAGUETTE

Wheat Size: 25.0 cm BRI35023 – 50x 140g

13 m

Wheat Size: 26.0 cm ± 2.0 cm BRI31610 – 25x 140g

ins

10 at 2

13 m

�C

ins

10 at 2

�C

HALF BAGUETTE WITH CEREALS Wheat, sourdough, grains and cereals Size: 26.0 cm ± 2.0 cm BRI31611 – 28x 140g

HALF BAGUETTE POPPY SEED BRI35021 – 50x 140g

108


Gluten Free Selection BRIDOR FULLY BAKED ROLLS GLUTEN-FREE

A gluten-free range which is still quick and easy to use and just as enjoyable as conventional products. • Innovative range combining Bridor’s famous texture, taste and quality with the benefits of a gluten-free product • Fully baked & Individually wrapped • New selection of flours: millet, rice, and buckwheat. • Just 1 minute in the microwave to defrost (still in the packaging!)

PURE BUTTER MADELEINE

WHITE ROLL

Frozen Fully baked whole egg, butter, sugar, rice flour, whole rice flower, buckwheat flour, millet flour, powdered vanilla. Wrapped individually.

Frozen Fully baked. Whole rice flour, millet flour, buckwheat flour. Topping: millet seeds, Wrapped individually. BRI35433 – 50x 45g

BRI35430 – 50x 30g

MULTI-SEED ROLL

SWEET BRIOCHE

Frozen Fully baked. whole rice flour, buckwheat flour, seeds (brown flaxseed, golden flaxseed, millet, sunflower). Topping: poppy seeds. Wrapped individually.

Frozen Fully baked whole egg, butter, millet flour, rice flour, whole rice flower, sugar. Topping: nib sugar. Wrapped individually.

BRI35432 – 50x 45g

BRI35431 – 50x 50g

109


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 112

CROISSANT ZAATAR An original recipe that infuses the all-butter (23%) croissant with a traditional blend of subtle, aromatic Middle Eastern spices and herbs known as zaatar.

Pages 114 & 116 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.

110

Page 114


111


ing Bak e m i T

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

in 17m

5� C

LARGE CROISSANT AOP butter BRI31802 – 165x 70g

P ROVING

s

0 �C

Tray arrangement (600 x 400) 12 items on a tray Straight from frozen : 1h45 at 28°C, humidity 80%

LARGE PAIN CHOCOLAT

After thawing : fridge 0/+2°C during 12h maximum 1h15 1h30 at 28°C, humidity 80% Glazing Allow the products to dry off for 10 minutes after proving. Glaze with whole egg.

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.

112

s

0 �C a t 17


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

0 a t 17

12 m

�C

ins

0 a t 17

MINI CROISSANT

�C

MINI PAIN AU CHOCOLAT

AOP butter BRI31778 – 195x 30g

AOP butter BRI31776 – 210x 35g

12 m

ins

18 m

0 �C a t 17

ins

at 2

MINI APPLE TURNOVER

MINI PAIN AUX RAISINS

0 0 �C

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

AOP butter BRI31290 – 230x 30g

113


ing Bak e m i T

Classic Bridor READY TO BAKE MINI DANISH 13 m

ins

a t 16

13 m

5� C

ins

a t 16

MINI CROISSANT

MINI CROISSANT

Fine butter BRI33250 – 165x 40g

13 m

5� C

ins

Fine butter. Middle Eastern herbs BRI35730 195 X 35g

14 m

0 �C a t 18

MINI APPLE TURNOVER

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

13 m

ins

5 a t 16

MINI PAIN CRÈME Fine butter BRI32330 – 180x 40g

�C

ins

ins

13 m

�C

MINI CRANBERRIES TWIST

�C

MINI CHOCOLATE TWIST

Fine butter BRI32156 – 100x 30g

Fine butter BRI31701 – 100x 28g

114

ins

a t 16

5� C

MINI PAIN AUX RAISINS Fine butter BRI34655 120x 35g

14 m

ins

5� C a t 17

Fine butter BRI31105 – 100x 40g

ins

5 a t 16

13 m

MINI STRAWBERRY LATTICE

Fine butter BRI32322 – 100x 40g

ins

5 a t 16

Fine butter BRI34654 120x 30g

MINI APRICOT LATTICE

Fine butter BRI31106 – 100x 40g

5� C

MINI PAIN AU CHOCOLAT

5� C a t 17

MINI APPLE LATTICE

ins

a t 16

14 m

5� C a t 17

13 m

13 m

5� C

MINI CROISSANT ZAATAR

Fine butter BRI35191 – 120x 30g

16 m

ins

a t 16

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

MINI BREAKFAST ASSORTMENT

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

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

FULLY BAKED MINI BRIOCHE

FULLY BAKED BRIOCHE

BRI35768 - 80x25g

BRI35767 - 40x48g

These two brioches are made with an all-butter dough using traditional methods, which gives them a delicious flavour and a soft texture with a delicious smell of fresh butter and sugar. Instructions: Option 1: defrosting (without baking)

Option 2: baking (without defrosting)

brioche 25g: 40 mins at 120C

brioche 25g: 5 mins at 120C

brioche 48g: 40 mins at 120

brioche 48g: 7 mins at 120C

115


ing Bak e m i T

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

LARGE CINNAMON SWIRL

BRI30308 – 70x 90g

BRI32160 – 60x 100g

ins

16 m

0 �C a t 17

s

5� C a t 16

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

ins

5� a t 16

LARGE CHOCOLATE TWIST

16 m

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

16 m

C

ins

5� a t 16

C

LARGE ZAATAR CROISSANT Middle Eastern herbs BRI35435 - 70 X 70g

ins

16 m

0 �C a t 17

ins

0 �C a t 17

LARGE ALMOND CROISSANT

LARGE HALZENUT & CHOCOLATE CROISSANT

CROISSANT FREE RANGE EGGS

BRI34421 – 60x 90g

BRI34420 – 60x 90g

BRI35653 - 60x80g

116


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.

117


Patisserie 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 at +4�C

MINI SO CHOUX ASSORTMENT

(description from left to right on the picture) BRI36012 – 44pcs Paris- Brest Puff Mousseline & hazelnut-almond praline. Plain crumble finish Isigny AOP salted caramel Puff Plain choux pastry, caramel pastry cream.

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

Vanilla Chantilly cream Puff Plain choux pastry, vanilla pastry cream, butter cream frill.

Coffee Eclairs Plain choux pastry, chocolate pastry cream , dark chocolate fondant, chocolate flake decoration

118


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

MINI ECLAIRS ASSORTMENT

(description from left to right 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

Defrost 3 to 4h

PETITS FOURS FRUIT TARTLETS

at +4�C

(description from left to right on the picture) BRI35980 – 28pcs Red currant – Raspberry Tartlet Compote of whole red currants & raspberry pureé. A domed shape for a modern appearance. On a pure butter short crust pastry base Chocolate – Passion fruit Tartlet Creamy chocolate couverture for a smooth texture and passion fruit pureé, on a pure butter short crust pastry base.

Chestnut Tartlet Chestnut mousse topped with coconut ground on a pure butter short crust pastry base

Apple Tatin Tartlet Apples caramelised in salted butter on a pure butter short crust pastry base.

Lemon Tartlet Lemon cream and finely chopped lemon zest for an intense flavour, topped with meringue. On a pure butter short crust pastry base

Raspberry Tartlet Compote of raspberry pureé with white chocolate décor on a pure butter short crust pastry base Mirabelle plum Tartlet Compote Mirabelle plums with ginger and ground cinnamon on a pure butter short crust pastry base

Defrost 3 to 4h

PETITS FOURS ALL CHOCOLATE

at +4�C

(description from left to right on the picture) BRI35981 – 2x 35pcs Coconut – Passion fruits Chocolate shell Passion fruit preserves topped with coconut mousse, finished with toasted coconut shavings. Chocolate Tartlet Chocolate ganache on a pure butter short crust pastry base Chocolat Fondant Cocoa, topped with chocolate nibs

Isigny AOP salted butter Chocolate shell Chocolate ganache on a pure butter short crust pastry base

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

119


Defrost 1 to 2h

PETITS FOURS MINI MOELLEUX

at +4�C

(description from left to right on the picture) BRI35646 – 56pcs Pistachio With pistachio paste not to mention the extra pistachio slivers on the oval version! Vanilla with Bourbon vanilla powder not to mention the extra almond pieces on the oval version! Cacao with extra-raw cacao not to mention the extra cacao nibs on the oval version!

Lemon With cubes of candied lemon not to mention the extra almond slivers on the oval version!

Defrost 3 to 4h

MIXED ASSORTMENT

at +4�C

(description from left to right on the picture) BRI35982 – 63pcs Lemon – Meringue Tartlet Lemon cream and finely chopped lemon zest for an intense flavour, topped with meringue on a pure butter short crust pastry base Sour Griotte Tartlet Compote of griotte puree topped with bits of pistachio

Pear - Caramel Tartlet Pear and caramel on a on a pure butter short crust pastry base

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

Apricot - Praline Millefeuille Pistachio dacquoise with a praline mousse, joconde cake and apricot coulis

Paris- Brest Puff Mousseline & hazelnut-almond praline. Plain crumble finish

Black chocolate Mini eclairs Plain choux pastry filled with a crème patissiere and chocolate couverture

Raspberry- Vanilla Mascarpone Chocolate shell Mascarpone mousse with vanilla and candied strawberries topped with bits of cranberries

Raspberry Tartlet Compote of raspberry pureé with white chocolate décor on a pure butter short crust pastry base

Defrost 3 to 4h

SWEET FRANCE ASSORTMENT

at +4�C

(description from left to right on the picture) BRI36011 – 51pcs Mont-Blanc tartlet Chestnut mousse topped with coconut ground on a pure butter short crust pastry base Lemon Tartlet Lemon cream and finely chopped lemon zest for an intense flavour, topped with meringue on a pure butter short crust pastry base Chocolate Tartlet Chocolate ganache on a pure butter short crust pastry base

Raspberry Macaroon Raspberry filling

Apple tatin Tartlet Apples caramelised in salted butter on a pure butter short crust pastry base

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

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

Raspberry Entremets

120


121


PETITS FOURS MINI MACAROONS Defrost 12h in its packaging

Defrost 12h in its packaging

at +4�C

at +4�C

VANILLA MINI MACAROONS

RASPBERRY MINI MACAROONS

Vanilla bean Vanilla extract from Papua New Guinea and Tahiti BRI35720 – 96pcs

Raspberry filling BRI35721 – 96pcs

Defrost 12h in its packaging

Defrost 12h in its packaging

at +4�C

at +4�C

CHOCOLATE MINI MACAROONS

SALTED CARAMEL MINI MACAROONS

Camargue fleur de sel (sea salt) Dulce de Leche BRI35723 – 96pcs

Chocolate ganache with chocolate from Ghana, Tanzania and Sao Tomé BRI35722 – 96pcs

Defrost 12h in its packaging at +4�C

PISTACHIO MINI MACAROONS

Buttercream Pistachio paste BRI35725 – 96pcs

Defrost 12h in its packaging at +4�C

PETITS FOURS MINI MACAROONS

(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

122


Other Breakfast Solutions 15 m

in s

8 at 1

15 m

0 �C

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

CHOCOLATE MUFFINS

RED FRUIT MUFFINS

MINI MUFFINS CARAMEL

MINI MUFFINS APPLE CINNAMON

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

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

Thaw and serve Filled with hazelnut chocolate and topped with chocolate chips Mini - DEL500 – 40x 26g Large - 95g

Thaw and serve Filled with red fruit and topped with crumble Mini - DEL510 – 40x 26g Large - 95g

PANCAKES

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

Also Available

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

Also Available

APRICOT MUFFIN

LEMON MUFFIN

Large 95g

Large 95g

123


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

Champagne

SUNNY FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour)

TEA TIME FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour)

Ø40mm (10.4g per pc)

Ø40mm (10.4g per pc)

MAG400 – 144 pieces

MAG919 – 144 pieces

Rosé Champagne

CHAMPAGNE FRENCH MACAROONS

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

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

127


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 centre; 30-50 sec at 500-800W

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

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

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

Ø 70mm (70g per pc)

Ø 70mm (70g per pc)

Ø 70mm (70g per pc)

MAG206 – 24 pieces

MAG207 – 24 pieces

MAG208 – 24 pieces

128


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

129


Spanish Charcuterie

Shells, Cones & Sponge Sheets

READY TO FILL CHOCOLATE SHELLS (VERY THIN)

Our chocolate shells are very thin and can be used for:

ROUND SHELLS

Dark chocolate - Ø 20mm – H.12mm PCB008991 – 350 pieces

SQUARE SHELLS

Dark chocolate - 22mm – H.12mm PCB008988 – 350 pieces

• 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 PCB008996 – 350 pieces

ROUND SHELLS

Milk chocolate - Ø 30mm – H.12mm PCB008997 – 350 pieces

SQUARE SHELLS

Dark chocolate - 30mm – H.8mm PCB008990 – 350 pieces

RECTANGLE SHELLS

Dark chocolate - 34 x 16mm – H.14mm PCB009013 – 350 pieces

ROUND SHELLS

• Petits fours: open new possibilities for soft products

Dark chocolate - Ø 30mm – H.12mm PCB008992 – 350 pieces

OVAL SHELLS

Dark chocolate - 34mm – H.12mm PCB008993 – 350 pieces

SQUARE SHELLS

Dark chocolate - 27mm – H.18mm PCB009000 – 280 pieces

RECTANGLE SHELLS

Dark chocolate - 63 x 14mm – H.15mm PCB008963 – 210 pieces

130

SQUARE SHELLS

Dark chocolate - 27mm – H.12mm PCB008989 – 350 pieces

SQUARE SHELLS

Dark chocolate - 46mm – H.45mm PCB008949 – 48 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 POMPONETTES Weight:55% Approximately 2.6 g each

HOLLOW FORM

Sugar 43% - Fat 38%

Dark chocolate 55%

WITH BRONZE PRINT

Dark chocolate - 34mm – RE CHOCOLATE 1734 Packaging: 1 box of 504 pieces Ingredients: Cocoa 55% H.14mm life*: 12 months White chocolate 35% Sugar 43% - Fat 38% OLLOWShelf FORM PCB008971 – 210 pieces Weight: Approximately 2.6 g each Ingredients: Cocoa 35% Packaging: 1 box of 504 pieces Sugar 43% - Milk 21% - Fat 41% Shelf life*: 12 months TE 1733 MILK CHOCOLATE Packaging: 1 box of 504 pieces Weight: Approximately 2.6 g each PALET Shelf life*: 8 months RM Milk chocolate 35%

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 131

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

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

White1 chocolate Packaging: box of 630- 34mm pieces– H.14mm Shelf life*: 12 months PCB008964 – 210 Weight: Approximately 2.2pieces g each

Dark chocolate 55%

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

RIS

SugarWITH 43% - BRONZE Fat 38% PRINT

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% POMPONETTES 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


132


HANDMADE PASTRY TART SHELLS SWEET CHOCOLATE TART SHELLS Co nti n e nta l Patisserie CHOCOLATE MINI SQUARE 33x 33x 17mm CPA1900 – 144 pieces

CHOCOLATE MINI ROUND Ø 41x 17mm CPA1800 – 288 pieces

CHOCOLATE MEDIUM ROUND Ø 55x 18mm CPA1950 – 120 pieces

CHOCOLATE LARGE ROUND Ø 80x 20mm CPA2000 –72 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 CPA1100 – 144 pieces

VANILLA MINI ROUND Ø 41x 17mm CPA1000 – 288 pieces

VANILLA MINI RECTANGLE 23x 47x 17mm CPA1200 – 288 pieces

VANILLA MEDIUM SQUARE 50x 50x 18mm CPA1500 – 120 pieces

VANILLA MEDIUM ROUND Ø 55x 18mm CPA1400 – 120 pieces

VANILLA MINI TRIANGLE L44x 17mm CPA1300 – 288 pieces

VANILLA LARGE SQUARE 71x 71x 20mm CPA1700 – 72 pieces

VANILLA LARGE ROUND Ø 80x 20mm CPA1600 – 72 pieces

VANILLA LARGE RECTANGLE 46x 102x 20mm CPA1750 – 72 pieces

SAVOURY TART SHELLS

SAVOURY MINI SQUARE 33x 33x 17mm CPA2200 – 288 pieces

SAVOURY MINI ROUND Ø 41x 17mm CPA2100 – 288 pieces

133

SAVOURY LARGE ROUND Ф80x 20mm CPA22300 – 72 pieces


Spanish Charcuterie

Mini Cones SWEET BASES WAFFLE

O

ur 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.

BISCUIT WITH CHOCOLATE INTERIOR

CHOCOLATE

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

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

CHOCOLATE & LEMON SPRINKLES

CHOCOLATE & NUT SPRINKLES

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

BISCUIT

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

134

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

CHOCOLATE & STRAWBERRY SPRINKLES

In vertical position, with sleeve 75mm DIS583 – 180 pieces


TARTLETS

MINI TARTLET NEUTRAL BASE

MINI TARTLET KRISS NEUTRAL BASE

MINI TARTLET ISIS NEUTRAL BASE

MINI TARTLET SNACK NEUTRAL BASE

MEDIUM TARTLET SNACK NEUTRAL BASE

MEDIUM TARTLET SNACK NEUTRAL BASE

SPONGE ROLLED CAKE PLAIN

SPONGE ROLLED CAKE CHOCOLATE

55mmx10mm DIS567 – 640pcs

60mmx18mm DIS241 – 360pcs

32mmx15mm DIS245 – 480pcs

70mmx20mm DIS243 – 180pcs - box

35mmx20mm DIS246 – 192pcs

560x380x7mm DIS700 – 12pcs

40mmx16mm DIS240 – 480pcs

560x380x7mm DIS701 – 12pcs

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

135


136


MINI CONES SAVOURY BASES WAFFLE

NATURAL

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

BLACK SESAME SEEDS

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS567 - 180 pieces

SPINACH

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

GINGER BREAD

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm DIS999 – 180 pieces

137

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


138


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

MRT7131 - 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

139

MRT7095 - 6x 670g


Innovative Accessories GLASS RANGE

HYDRA GLASS

Ø33 h90mm COMMBV6 – 6cl x 6

PERLA GLASS COMBVP4 – 4cl x 24

LUDICO GLASS

CHUPITO GLASS

Ø42 h90mm COMLDV6 – 6cl x 6

Ø50 h40mm COMCHV5 – 5cl x 24

ICON GLASS

OVEO GLASS

Ø40 h90 mm COMVMC9 – 4cl x 12

Ø35 h70 mm COMCV50V – 6cl x 12

KOVA GLASS

45 x 45 x h45 mm COMKG6 – 6cl x 12

140

MINI COMPTOIR GLASS

Ø48 h66 mm COMMNV6 – 6cl x 12

AIR

Ø50 h50 mm COMVDA3 – 3cl x 24


PLASTIC RANGE

SFERA BOTTLE

LOOP CUP

Ø60 h58mm COMFS100 – 10cl x 100

Ø57 h44mm COMVLP8 – 8cl x 200

CRYSTAL MINIGLASS

CRYSTAL CHUPITO

Ø45 h52mm COMMIG60C – 6cl x 300

STRAIGHT PIPETTE

LOVA

CRYSTAL KOVA

Ø48h60mm COMLOV3 – 3cl x 200

50 x50xh45mm COMKV6C – 6cl x 300

CRYSTAL HYDRA

CRYSTAL MINI COMPTOIR

Ø48h38mm COMCH50 – 5cl x 24

Ø35h75mm COMMB16C – 5cl x 200

Ø44h56 COMMNC5 – 5cl x 360

RONDO CRYSTAL CONTAINER

WHITE OVEO

CRYSTAL ISEKO GLASS

4.5ML COMPP04 – 150mm

65x80xh15, base: ø50mm COMMRC50

Ø48 h60 mm COMCV50 – 5cl x 100

Ø58 h52 mm COMVSK6C – 6cl x 300

ROUND COCOTTE

ROUND COCOTTE

CRYSTAL CUBIK MINI PLATE

MICRA CRYSTAL SPOON

Ø70 h40mm COMCCR8 – 8cl x 200

Ø100h60mm COMCCR25 – 25cl x 50

60x60xh14 mm COMMCU60C x 360

141

95mm x 2500 COMCMC95


MICRA CRYSTAL FORK 95mm x 2500 COMFMC95

CRYSTAL SENSO SPOON

TEXTURA ATLAS 1/1 TRAY

COMPTOIR TUMBLER

BAMBOO STICK

BAMBOO STICK

BUCKLE STICK

92mm x 200 COMCSC3

380x274xh10mm x 25 COMPAT11

Ø54 h80mm COMCPS16 – 15cl

WOODEN RANGE

WOOD BOX M + PAPER BAKING CUP Ø82h40mm COMWB86M – 14cl

10cm x 2000 COMSTIK9

15cm x 2000 COMSTIK15

METAL RANGE

STAINLESS STEEL CLIP SPOON 120mm x 100 COMCC100

ZAKOUSKI SPOON 110mm x 150 COMMCZ10

142

9cm x 2000 COMSTIK10


143


COMING SOON

g n i n i a r T l a n o i s s e f o r P . . . n o i s s a P f o t s i w T with a

the_taste_lab


A

DANISH PRODUCTS . . . . . . . . . . . . . . 110-116

ACIDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

DECORATION . . . . . . . . . . . . . . . . . . . . 84-87

ALMOND PASTE . . . . . . . . . . . . . . . . . . . . . 20

DRIED NUTS . . . . . . . . . . . . . . . . . . . . . . . . . 52

ALMOND POWDER . . . . . . . . . . . . . . . . . . 52 ALMOND PRALINES . . . . . . . . . . . . . . . . . . 20

B

E EGG - LIQUID . . . . . . . . . . . . . . . . . . . . . . . 72 EGG - POWDER . . . . . . . . . . . . . . . . . . . . . 58

BONBONS . . . . . . . . . . . . . . . . . . . . . . . 26-27

EMULSIFIER . . . . . . . . . . . . . . . . . . . . . . . . . 58

BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . 101-109

EXTRACTS . . . . . . . . . . . . . . . . . . . . . . . . . . 47

BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . . 68; 73

Index

D

ACCESSORIES . . . . . . . . . . . . . . . . . . . 140-142

P PANCAKE . . . . . . . . . . . . . . . . . . . . . . . . . . 123 PETIT FOURS . . . . . . . . . . . . . . . . . . . . 118-120 PISTACHIO PASTE . . . . . . . . . . . . . . . . . . . . 47

C

F

PRALINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

FLOWER . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

PRESERVATIVES . . . . . . . . . . . . . . . . . . . . . . 58

CHESTNUT - CANDIED . . . . . . . . . . . . . . . . 49

FRUIT - DECORATION . . . . . . . . . . . . . . . . 86

PUFF PASTRY . . . . . . . . . . . . . . . . . . . . . . . . 117

CHESTNUT - PASTE, CREAM, IN SYRUP, PUREE . . . . . . . . . . . . . . . . . . . . . 50

FRUIT - DRIED . . . . . . . . . . . . . . . . . . . . . . . . 53

S

CHESTNUT - WHOLE CHESTNUT . . . . . . . . 50 CHOCOLATE - BLOND . . . . . . . . . . . . . 14; 79 CHOCOLATE - DARK . . . . . . . . . . . . . . . . 8-15

FRUIT - IN SYRUP . . . . . . . . . . . . . . . . . . . . . 41 FRUIT - IQF . . . . . . . . . . . . . . . . . . . . . . . 42-43 FRUIT - PUREE . . . . . . . . . . . . . . . . . . . . . 32-37

SEED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 SHELLS - CHOCOLATE. . . . . . . . . . . . . . . . 25 SHELLS - HALF . . . . . . . . . . . . . . . . . . . . . . . 92

CHOCOLATE - DECORATION . . . . . . . 84-85

G

SHELLS - TART . . . . . . . . . . . . . . . . . . . . . . . 133

CHOCOLATE - HOT . . . . . . . . . . . . . . . . . . 25

GELLING AGENT . . . . . . . . . . . . . . . . . . . . 57

SPONGE SHEET . . . . . . . . . . . . . . . . . . . . . 139

CHOCOLATE - MILK . . . . . . . . . . . . . . . . . 9-15

GIANDUJA . . . . . . . . . . . . . . . . . . . . . . . . . 21

STABILISER . . . . . . . . . . . . . . . . . . . . . . . . . . 58

CHOCOLATE - WHITE . . . . . . . . . . . . . . . 12-15

GLAZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

SUGAR - DECORATION . . . . . . . . . . . . . . . 87

CHOCOLATE FLAKE . . . . . . . . . . . . . . . . . . 22

GUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

SUGAR - DEXTROSE . . . . . . . . . . . . . . . . . . 58

CHOCOLATE PEARL . . . . . . . . . . . . . . . . . . 23

H

SUGAR - GLUCOSE DEHYDRATED . . . . . . 58

CHOCOLATE SHELL . . . . . . . . . . . 25; 130-131 CHOCOLATE SPHERES . . . . . . . . . . . . 25; 131 CHOCOLATE STICK . . . . . . . . . . . . . . . . . . 24 CITRUS - CANDIED . . . . . . . . . . . . . . . . . . . 51 CITRUS - PASTE . . . . . . . . . . . . . . . . . . . . . . 50 CITRUS - ZEST . . . . . . . . . . . . . . . . . . . . . . . 38 COCOA BUTTER - COLOURED . . . . . . . . . 95 COCOA BUTTER . . . . . . . . . . . . . . . . . . . . . 24 COCOA NIBS . . . . . . . . . . . . . . . . . . . . . . . 24 COCOA POWDER . . . . . . . . . . . . . . . . . . . 24 COFFEE AROMA . . . . . . . . . . . . . . . . . . . . . 47 COLOURING . . . . . . . . . . . . . . . . . . . . . . . . 97

HAZELNUT POWDER . . . . . . . . . . . . . . . . . 52 HAZELNUT PRALINE . . . . . . . . . . . . . . . 20; 47 HONEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

SUGAR - GLUCOSE SYRUP . . . . . . . . . . . . 58 SUGAR - ISOMALT SUGAR . . . . . . . . . . . . 58 SUGAR - TRIMOLINE . . . . . . . . . . . . . . . . . 58 SWEETENER . . . . . . . . . . . . . . . . . . . . . . . . . 58

M MACAROONS . . . . . . . . . . . 120; 122; 127-128 MARRONS GLACÉS . . . . . . . . . . . . . . . . . . 49 MARSHMALLOW DECORATION . . . . . . . 87 MILK - COCONUT . . . . . . . . . . . . . . . . . . . . 74 MILK - POWDER . . . . . . . . . . . . . . . . . . . . . 58 MOULD . . . . . . . . . . . . . . . . . . . . . . . . . 92-93 MUFFIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

T TART SHELLS . . . . . . . . . . . . . . . . . . . . . . . . 133 TATTOOS . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 TEXTURISER . . . . . . . . . . . . . . . . . . . . . . . . 57 THICKENER . . . . . . . . . . . . . . . . . . . . . . . . . 57 TRANSFER SHEET . . . . . . . . . . . . . . . . . 88-90 TRUFFLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129

V

CONES . . . . . . . . . . . . . . . . . . . . . . . . . 134-137

N

CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

NOUGAT CREAM . . . . . . . . . . . . . . . . . . . . 47

CREPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123

NUT PASTE . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Y

CROQUANT . . . . . . . . . . . . . . . . . . . . . . . . . 61

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

YEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

VANILLA . . . . . . . . . . . . . . . . . . . . . . . . . 45-46

T E R M S & C ON DI T IONS PR ICI NG Prices are effective from 15 March 2016, 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. Title to the Goods shall remain vested in Classic Fine Foods UK Limited and shall not pass to the Buyer until the purchase price for the Goods has been paid in full and received by Classic Fine Foods UK Limited.

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.

CR EDIT T ER MS

R ET U R NS & CR EDIT NOT E S

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).

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 2015 events‌

Christmas Gourmet Fair @Sofitel St James 18 . 09

. 15

ir a F t e m r u o G ChristmtasJames 18 . 09 . 15 @Sofitel S

Christmas Gourm @Sofitel St Jame et Fair s

18 . 09 . 15

al n i F 5 1 0 2 t s nte o C g o L s a m t Chris t Churchil Hotel 04 . 12 . 15 @ Hyat

‌make sure you will be part of it in 2016!

Christmas Log Contest 2015 Winner @ Harrords 07 . 12 . 15

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T +44 (0) 12 1311 1211

F +44 (0) 20 7627 9696

F +44 (0) 12 1329 3826

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E sales@classicfinefoods.co.uk

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Unit C2 Phase 11 Claymore

18-20 Brunel Road

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Park Royal

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Classic Fine Foods Pastry Collection 2016  
Classic Fine Foods Pastry Collection 2016