2017 Eustralis WA Catalogue

NEW LARGE FRENCH DONUTS

Large Chocolate Donut 80 g Large Apple Donut 80 g

(VS1014) (VS1015)
56 pieces 56 pieces

30 30
min min

Large Raspberry Donut 80 g Large Natural Donut 60 g
(VS1019)
(VS1016) 56 pieces
56 pieces
30
30 min
min
“Our Ready to Eat donuts
have two points of injection,
making them moist and
delicious!”

51

RING DONUTS

Large Sugar Glazed Donut 52 g

(R017755)
48 pieces

Large Dark Choc & Vanilla Donut with Cream Filling 68 g

(R017752)
48 pieces

Large Dark Choc & Milk Donut with Choc Sprinkles 55 g

(R017754)
48 pieces

Large Milk Choc & Raspberry Donut with Rasp. Filling 68 g
(R017726)
48 pieces

52

Medium Raspberry & Vanilla Donut with Rasp. Filling 39 g Mini Crystal Sugar Donut 16 g

(R015651) (R015656)
80 pieces 120 pieces

Medium Choc & Hazelnut Donut with Choc. Filling 39 g Mini Iced Donut with Confetti Sprinkles 18 g

(R015650) (R015655)
80 pieces 120 pieces

Medium Vanilla & Caramel Donut with Caramel Filling 39 g Mini Dark Choc. Donut with Milk Choc. Sprinkles
18 g
(R015649) (R015657)
80 pieces 120 pieces

53

CHURROS NEW Long Pre-fried Churros 36 g

54 (3376)

55 pieces 4-5 min
180oC

Crispy and Golden, our churros are made
in Spain to an authentic recipe.
Ideal for breakfast, morning tea, snack
or dessert.

Mini Pre-fried Chocolate Filled Churros 17 g
(3375)

82 pieces
8-9 min
180oC

BANANA BREADS AND LOAVES

“Ready To Eat Banana Breads
and Loaves with amazing

natural taste and moisture.”

NEW

Banana Bread 2x2 kg NEW Mango & Coconut Loaf 2x2 kg
(901200) (901205)
2 Pre-Sliced loaves per box 2 Pre-Sliced loaves per box
13 Slices per loaf 13 Slices per loaf

Banana Bread 55
Chocolate Chips 2x2 kg
(901203)
2 Pre-Sliced loaves per box
13 Slices per loaf

MACARONS NEW Raspberry Macaron 15g
(907)
56 105 pieces

Chocolate Macaron 15g
(906)
105 pieces

Caramel Macaron 15g
(911)
105 pieces

Authentic Macaron Mix 12g

(915)
96 pieces

Chocolate Vanilla Lemon Pistachio Raspberry Coffee

Fruit Macaron Mix 12g

(917)
96 pieces

Blackcurrant Raspberry Green Apple Apricot Lemon Passion fruit
- coco

Confiseur Macaron Mix 12g

(918)
96 pieces

Nougat Salted Raspberry Chestnut Speculoos Coco -
Apricot Caramel Chocolate Chocolate

Assorted Macaron 18g

(63122)
105 pieces

Almond Pistachio Lemon Raspberry Chocolate

57

PETITS FOURS

TDP Haute Couture Tray
(148701)
48 pieces

Mont-Blanc/ Chocolate Caramel slice/ Raspberry
financier/ Moka - Coffee & Spéculoos, Hazelnut
crunch/ Saint-Honoré/ Lemon slice/ Apple & quince
Tatin/ Chocolate trio

Instructions:
• Remove the protective lid
• Defrost for 2 hours at +4 °C

58

Bridor Mini Éclairs
(34681)
48 pieces
Coconut Mini Éclair / Coffee Mini Éclair / Lemon Mini
Éclair / Raspberry Mini Éclair / Dark Chocolate Mini
Éclair / Vanilla Mini Éclair.

NEW

Bridor Petits Fours Versailles
(35982)
63 pieces
Pear caramel tartlet /Apricot-praline dessert / Dark
chocolate éclair / Raspberry tartlet / Lemon meringue
tartlet / Morello cherry tartlet / Concerto-style dessert /
Paris-Brest choux / Strawberry-Mascarpone and Vanilla
chocolate cup.
Instructions:
• Remove the film first
• Defrost for 2 hours at +4 °C

59

DESSERTS

Chocolate Tart Lemon Tart
(3165) (3164)
750 g - 10 slices (pre-sliced) 750 g - 10 slices (pre-sliced)
8 tarts per box 8 tarts per box

Red Fruits Charlotte Chocolate and Pear Charlotte
(1607) (1423)
800 g - 12-15 slices 800 g - 12-15 slices
2 cakes per box 2 cakes per box

60

CHOCOLATE FONDANT

A gooey ready to bake chocolate fondant Chocolate Fondant - Ø70 mm - 90 g
• Best seller on dessert menus (716801)
• Decadent chocolate taste (22,5% cocoa) 20 pieces
• A gooey center guaranteed
• A smooth texture • A true mini version of a classic French dessert 61
• A perfect turnaround
• A recipe free from palm oil, preservatives, • Chocolate filling made with 72% cocoa

flavour enhancers and colouring • Gooey center guaranteed

Instructions for use • Free from preservatives, flavour enhancers,
colouring and alcohol
Bake from frozen.
Place in a pre-heated oven at 180°C during 12-15 Instruction Options
minutes.
Warm in a microwave at 750 Watts for 40-50 sec. • From frozen, 10 minutes at 170 degrees.

NEW • For large functions: From frozen, straight into
the warmer at 60/65 degrees. The product will
Mini Chocolate Fondant - 30 g be ready to eat after 30 minutes. Can be kept in
(134701) the warmer for up to 2 hours.
48 pieces
• From frozen, microwave 40 to 50 seconds at
750 Watts.

• To defrost for 30 minutes.

• To bake for 4 mins at 160 degrees.

RE COC OA oiPla-flrmee
100BPU
RU%
T
TE

Weiss is a luxury French chocolate
manufacturer based in St Etienne, France. The
company was founded in 1882 by Chocolate
Maker, Eugenie Weiss.

Weiss travels the world in search of the very best
raw materials and selects the finest varieties
of cocoa beans to guarantee inimitable flavours:
Cocoa bean from Madagascar, Trinidad and Tobago,
Ghana, Ecuador, Venezuela or Brazil; Vanilla from
Madagascar; Hazelnuts from Italy, Almonds from
Spain.
Chosen by many top professionals from the food
world, Weiss offers intense and rich chocolate
products and guarantee the chefs the production

of a unique taste.

Index Molding Pastry
Coating

62

63

Chocolates &
Pralines

SINGLE ORIGINS DARK CHOCOLATE

Matcha green tea, Weiss is constantly seeking exceptional
mango, Lichu 64% and original aromas, and has become an
expert in blending different cocoa beans
from the same country. They select and
blend beans from different regions in a
single country in order to capture the
authenticity, bring out and enhance the
aromatic profiles of each origin, and
reveal their individual potential.

64

Vietnam LI CHU 64%

(1022062)

DARK CHOCOLATE
PURE ORIGIN VIETNAM

Fresh and spicy
It is the quality of the Vietnamese beans and the Weiss expertise that give this
new chocolate such a surprising profile. Li Chu 64% has a strong chocolate
flavour, accompanied by vanilla notes, dried fruit aromas and a hint of liquorice.
Next, fresh and acidulous notes appear. It ends with a long finish on the palate.

Cocoa fat mass: 35% - Sugar: 34%

5 kg

Copyright © Free Vector Maps.com Ivory Coast

BASSAM 69%

(1022034)

DARK CHOCOLATE
PURE ORIGIN IVORY COAST

Strong and pure
Cocoa pronounced taste which is typical of African cocoas with a long
velvety aftertaste.

5 kg

65

DARK CHOCOLATE BLENDS

KACINKOA 85%

(1022017)

DARK CHOCOLATE

Strong cocoa taste
Kacinkoa offers a pronounced bittersweet taste with no acidity, and toasted, grilled notes on the
finish.

Cocoa fat mass: 49% - Sugar: 14%
Cocoa beans origins: Africa, Trinidad & Tobago, Venezuela
5 kg

66

EBENE 72%

(1022018)

DARK CHOCOLATE

Strong and round
The harmonious mix of Ecuador beans gives roundness and sweetness to powerfull African cocoa.
Free-lecithin guaranteed. Ruban Bleu at Intersuc Exhibition.

Cocoa fat mass: 44% - Sugar: 27%
Cocoa beans origins: Africa, Ecuador, Venezuela, Trinidad & Tobago
5 kg

GALAXIE 67%

(1024033)

DARK CHOCOLATE

Suave and fruity
An exceptional couverture chocolate made from the blend of beans from 4 of the world’s best regions.
It shows promise with its brilliant brown colouring and clean sharp break. On the palate its tannins
are very much present without being bitter, born by a light acidity and notes of red berry. It has
a long and round finish on toasted aromas of dried fruit. Its texture is perfect; both fluid and full,
adaptable to every use.
Cocoa fat mass: 41% - Sugar: 31%
Cocoa beans origins: Africa, Trinidad & Tobago, Ecuador, Brazil
5 kg

ORICAO 58%

(1022063)

DARK CHOCOLATE

Weiss quality every day
Dark chocolate with intense flavour. Easy to use for all applications.
The first taste of Oricao 58% reveals its smoothness, giving several aroma blends. Only then all
the typical chocolate notes are revealed, giving an incredible lingering, luxurious flavour, and a very
chocolaty finish.
Cocoa fat mass: 36% - Sugar: 37%
Cocoa beans origins: Africa
5 kg

67

MILK CHOCOLATE

Madagascar

MILK GALAXIE 41% NEW NEW
MADALAIT 35%
(1024034) MILK CARAMEL 38%
(1022039)
MILK CHOCOLATE (1121383)
MILK CHOCOLATE
Creamy and intense MILK CHOCOLATE PURE ORIGIN MADAGASCAR
This exceptional milk chocolate
couverture results from the blend of four An explosive caramel taste Subtil and caramelized
great world origins. Its colour is brilliant A nostalgic chocolate full of childhood Mariage of fines cocoas from Madagascar
and blond, with a sharp break. On the memories thanks to its powerful dark and lightly caramelized milk.
palate the velvety tannins melt into a caramel flavour and deliciously melting
rich and enrobing texture. The aromas of texture. Cocoa fat mass: 29% - Sugar: 43% -
cream give way to honey notes in a long Cocoa beans origins: Africa, Venezuela, Milk fat mass: 5.5%
sensual finish. Ecuador and Madagascar. 5 kg
5 kg
Cocoa fat mass: 35% - Sugar: 36% - Milk
fat mass 5.5%.
Cocoa beans origins: Venezuela, Ecuador,
Madagascar and Africa

5 kg

68

WHITE CHOCOLATE

NEW NEVEA 29%

ANEO 34% (1022012)

(1121367) WHITE CHOCOLATE

WHITE CHOCOLATE Sweet with a hint of vanilla
With a good balance between milk, sugar
Balanced and fondant and vanilla, this couverture leaves a
With its name inspired by an Inuit word slightly caramelised milk taste on the
for snow, Anëo is a white chocolate palate. It is very fluid and easy to work
with a beautiful pale color. Anëo is not with. It has high cocoa butter content.
too sweet, and caresses the palate with
fresh and velvety dairy flavors, perfectly Cocoa fat mass: 31% - Sugar: 41% - Milk
balanced with warm, floral notes of fat mass: 7%
Madagascan vanilla. It offers perfect Cocoa beans origin: Africa
fluidity and an extremely fondant tex- 5 kg
ture, and will bring out your creativity in
all kinds of different creations.

5 kg

69

CHOCOLATE BONBONS Praliné Sésame Lait Palet d’or lait
White sesame seeds Natural ganache
and Valencia almond coated with milk
praliné with toasted chocolate decorated
sesame seeds, coated with gold 22 carats.
with milk chocolate.
Palet d’or noir
Caramel Tendre Natural ganache
Soft cream caramel coated with dark
coated with dark chocolate decorated
chocolate. with gold 22 carats.

Rocher Praliné Noir Rocher Praliné Lait
Valencia almonds Valencia almonds
- Roman hazelnuts - Roman hazelnuts
praline with nougatine praline with nougatine
nibs coated with dark nibs coated with milk
chocolate. chocolate.

Désir Framboise Caraque Lait
Raspberry nibs Valencia almonds
coated with dark - Roman hazelnuts
chocolate. praline with roasted
almonds nibs coated
with milk chocolate.

Passion Caprice Blanc
Intensely passion fruit Valencia almonds
jelly, coated with dark - Roman hazelnuts
chocolate. praline with nougatine
nibs coated with white
chocolate.

“Selection des Ateliers Weiss”
Assortment
(1121522)
100 pieces (10 of each)

70

Chocolate Drops BELGIAN CHOCOLATE

Dark Chocolate Drops 53.80% Milk Chocolate Drops 33.60% White Chocolate Drops 28%
(5075) (5122) (5209)
10 kg 10 kg 10 kg

Flavoured Chocolate Drops

Strawberry Chocolate Drops Orange Chocolate Drops Caramel Chocolate Drops Lemon Chocolate Drops
(5921) (5916) (5964) (5966)
2.5 kg 2.5 kg 2.5 kg 2.5 kg

Chocolate Blocks

Dark Chocolate Block Milk Chocolate Block White Chocolate Block 71
(5070) (5110) (5210)
5 kg 5 kg 5 kg

BARD’S COUVERTURE CHOCOLATE NEW

72

Bard’s Acao Dark 53.5% Patissier Artisan Dark 70%
(39002A) (3800C)
5kg 5kg

Pronounced chocolate taste at first, and pleasantly bitter at the Bitter dark chocolate with a powerful cocoa taste. This is a
end. Very fluid and shiny couverture. Easy to work with and to laboratory chocolate and not a couverture chocolate because
temperate. of its low cocoa fat content (19%). Ideal for baking brownie,
Applications: ganache, mousse, baking, coating, moulding cookies, mud cakes.
Cocoa beans origin: Ivory Coast/Ghana Applications: ganache, mousse and baking
Cocoa beans origin: Pur Ecuador

Bard’s Acao Milk 36% Bard’s Acao White 31%
(36015E) (38000B)
5kg 5kg

Smooth chocolate with pronounced milky caramel notes. Acao 31% reveals aromas of warm milk enhanced by delicate
Applications: ganache, mousse, baking, coating, moulding sweet notes.
Cocoa beans origin: Ivory Coast/Ghana Applications: ganache, mousse and baking
Cocoa beans origin: Africa

73

PRALINES & COCOA COMPLEMENTS

Cocoa Nibs
(1028072)
500 g

Cocoa Butter
(1028053)
5 kg

Gianduja Block Praline Powder
(1020011) (1121779)
1 kg 2 kg

74

Hazelnut & Almond
Praline Paste
(2331)
5 kg

Cocoa Powder
(427092)
1 kg

Cocoa Butter Chocolate Batons
(531088) (680038)
550 g 300 pieces

75

CHOCOLATE SHELLS & FILLINGS
26 mm

44 mm 27 mm

23 mm 27 mm 21 mm

Chocolate Coffee Cups Ø44 mm NEW NEW
(E0105)
312 pieces Snobinette Duo Snobinette Dark
(E0310) (E0318)
270 pieces 315 pieces

13 mm 13 mm 13 mm

Truffle Shells Dark Truffle Shells Milk Truffle Shells White
(12) (11) (13)
630 pieces 630 pieces 630 pieces

Popping Candy Chocolate Coated Popping Candy Neutral Crepe Dentelle Flakes
(AD018) (AD015) (2450)
1 kg 1 kg 2 kg

76

CUSTOMISED SOLUTIONS Decorations

Stand out from the crowd!

Make use of our bespoke chocolate solutions to enhance your brand or
personalise your creations.
Choose from transfer sheets or ready-made chocolate pieces. Simply
send your logo or design to us, and we will generate a prototype for your
approval. It could not be easier to add a very personal touch to your
offering.
Imagination has no limits…there are plenty of colours and shapes available.

Personalised chocolate pieces

Personalised transfer sheets

77

CHOCOLATE DECORATIONS NEW

72 mm Mini Lux Pearls Dark
(E1876)
Dark Crunchy 600 g 500 g
(10440)
NEW
Dark Green Leaves
Mini Lux Pearls Milk
(7344) (E1641)
135 pieces 500 g

NEW

72 mm Mini Lux Pearls White
(E1277)
Gold Nuggets 200 g 500 g
(10389)
NEW
White Green Leaves
Mini Lux Pearls Caramel
(7358) (E1776)
135 pieces 500 g

78

Chocolate Shavings Dark Chocolate Shavings Milk Chocolate Shavings White
(8220) (8210) (8230)
2 kg 2 kg 2 kg

Chocolate Pencils Dark 102 mm Chocolate Pencils Duo 90 mm Chocolate Pencils White 102 mm
(E0274) (E1644) (E0258)
240 pieces 156 pieces 240 pieces

80 mm

Red Twirls Chocolate Twirls Figurolas Dark Chocolate Spoon
(2357) (3315) (E0170) (4799)
192 pieces 192 pieces 700 pieces 90 pieces

79

TRANSFER SHEETS NEW

Transfer Sheet Savane
(7741)
17 sheets per pack

NEW

Transfer Sheet Flamboyant
(7734)
17 sheets per pack

NEW NEW

CRUMPLED TRANSFER SHEET Transfer Sheet Dalhias Rose
“Create breathtaking crumpled effects with a new concept (7739)
in transfer sheets. Just pour chocolate over the sheet 17 sheets per pack
then bend, fold or crumple it to the desire shape once the
chocolate begins to set to achieve astounding 3D effects”

Transfer Sheet Crumpled Abscisse
(10781)
25 crumpling sheets per pack

80

Transfer Sheet Herbs Transfer Sheet Amour Transfer Sheet Cuivres Transfer Sheet Pure Eclat
(7503) (7520) (7537) (7754)
17 sheets per pack 17 sheets per pack 17 sheets per pack 17 sheets per pack

Transfer Sheet Mikado Transfer Sheet Tourbillon Transfer Sheet Marble Flash Transfer Sheet Reliure
(7499) (7776) (7564) Red/Orange
17 sheets per pack 17 sheets per pack 17 sheets per pack (7556)
17 sheets per pack

INSTRUCTION FOR USE Leave at least 20 minutes at 6oC before taking the chocolate out of the printed sheet.

81

Gold Leaves 23KT - 8 x 8 cm
(E175)
25 pages

Silver Leaves - 9.5 x 9.5 cm
(E174)
25 pages

Shiny Gold Powder
(2240)
1 kg

82

FOOD COLOURING

NEW NEW

Yellow Fat Soluble Red Fat Soluble Green Fat Soluble Black Fat Soluble Blue Fat Soluble
(4460)
(4461) (4462) (4463) (4604) 100 cc
100 cc 100 cc 100 cc 100 cc
NEW

Shiny Powder Gold Shiny Powder Emerald
(4481)
30 cc (4479)
30 cc

NEW NEW

Cool Spray Velvet Red Spray Velvet Green Spray Velvet Yellow Spray Shiny Powder Sapphire Shiny Powder Ruby
(4485)
(4570) (4480) 30 cc
400 ml 30 cc
83
(4696) (4498) (4517)

150 ml 150 ml 150 ml

FROZEN FRUITS & PUREES NEW

• 100% PRACTICAL
No more washing, scrubbing, deseeding, and blending. Time
saving + minimum wastage = Maximum yield.

• 100% AUTHENTIC
Exceptional flavour, colour and texture, as close as possible to
the fresh fruits.

• 100% CONSISTENT
Guaranteed consistent organoleptic characteristic all year round.

• 100% NATURAL
No added colouring, thickeners or preservatives. GMO-free.

84

COULIS, WHOLE FRUITS & SEMI CANDIED

Exotic Coulis Raspberry Coulis
(1484) (1436)
500 ml 500 ml

The IQF process allows for the fruits to stay Semi Candied Lemon Semi Candied Orange
fresh and maintain all of the nutritional (1910) (1940)
properties. IQF is a method that does not 500 g 500 g
allow large ice crystals to form in fruit cells.
IngPraesdtireynts
Also, since each piece is individually frozen,
particles do not cohere, and the final
products are not frozen into a solid block.

The fruit is picked at the peak of their their
ripeness to seize their optimal flavour.

Raspberry Whole Chestnuts Whole
(179) (267)
2.5 kg 1 kg

85

RED FRUITS PUREES

Poland is one of the leading suppliers of strawberries processed for
the food industry in Europe and one of the few countries not to have
given in to the temptation of high-yielding varieties. It prefers a hardy
variety that would not appeal on a market stall, but offers unparalleled
flavor, color and texture.

86

BLACKBERRY BLACKCURRANT
PUREE PUREE

701 - 1 kg 545 - 1 kg

CHERRY GRIOTTE BLUEBERRY
PUREE (MORELLO) PUREE

NEW 706 - 1 kg

642 - 1 kg MARA DES BOIS
899 - 10 kg (STRAWBERRY)
PUREE
RASPBERRY PUREE
594 - 1 kg
609 - 1 kg
854 - 10 kg

STRAWBERRY POMEGRANATE
PUREE
PUREE NEW
587 - 1 kg
621 - 1 kg
842 - 10 kg

87

ORCHARD FRUITS PUREES

Les vergers Boiron white peach puree is not white. The pink color
comes from the flesh that surrounds the stone and skin pigmentation
that infuses into the puree.

88

APRICOT BLOOD PEACH
PUREE PUREE

512 - 1 kg 726 - 1 kg

CHESTNUT FIG PUREE
VANILLA PUREE
582 - 1 kg
685 - 1 kg
GREEN APPLE GREEN RHUBARB
PEAR PUREE PUREE
PUREE
746 - 1 kg 757 - 1 kg
735 - 1 kg
WHITE PEACH
PUREE

724 - 1 kg

89

TROPICAL FRUITS PUREES

Les vergers Boiron have chosen a variety grown in India, known for
its superior flavor and color. It is harvested green. Canes are used to
knock the fruit down from the mango trees. They are left to mature
in straw which acts like a maturing chamber. Then the mangoes are
individually hand picked.

90

BANANA COCONUT
PUREE PUREE

534 - 1 kg 571 - 1 kg
815 - 10 kg

NEW

GINGER GUAVA
PUREE PUREE

769 - 1 kg 631 - 1 kg

LYCHEE MANGO SPICY MANGO
PUREE PUREE PUREE

791 - 1 kg 680 - 1 kg 786 - 1 kg

874 - 10 kg PINEAPPLE
PUREE
PASSION FRUIT
PUREE 524 - 1 kg

720 - 1 kg 91
731 - 10 kg

NEW

CITRUS FRUITS PUREES

The kalamansi is probably a cross between tangerine and kumquat.
Hence its range of flavors. The kalamansi is as sweet as lemon ,
as acidic as lime, as bitter as pink grapefruit and also has a hint of
passion fruit. It could be called the citrus “4 in 1”!

92

BERGAMOT NEW GRAPEFRUIT
PUREE PUREE

567 - 1 kg 531 - 1 kg

BLOOD ORANGE KALAMANSI
PUREE PUREE

541 - 1 kg 664 - 1 kg

LEMON LIME
PUREE PUREE

569 - 1 kg 566 - 1 kg

MANDARIN YUZU
PUREE PUREE

551 - 1 kg 568 - 1 kg

93

FREEZE DRIED FRUITS Blackberry Whole Blueberry Slices
(5310) (5410)
Apple Slices 200 g 200 g
(5054)
150 g

Cherry Whole Lychee Whole Mandarin Segments
(5451) (6325) (6410)
200 g 200 g 150 g

Mango Slices Raspberry Whole
(6511) (7250)
150 g 200 g

94 Rhubarb Battons Strawberry Slices
(4015) (7315)
100 g 100 g

Coconut Crumbs Dark Balsamic
(5530) Vinegar Flakes
70 g (99711)
100 g

Manuka Honey Flakes Yoghurt Flakes
(996051) (99750)
50 g 50 g

Yuzu Juice Flakes
(7425)
50 g

95

FREEZE DRIED FRUITS POWDERS

Beetroot Powder Blood Orange Powder Blueberry Powder
(3110) (6551) (5415)
200 g 150 g 200 g

Kaffir Lime Powder Lemon Powder Mint Powder
(1310) (6211) (1510)
100 g 150 g 60 g

Passion Fruit Powder Raspberry Powder Strawberry Powder
(6581) (7252) (7320)
200 g 200 g 150 g

96

PRESERVED FRUITS

Baby Pears Baby Apples Apricot Halves Apple Compote
(145) (173) (200) (16)
850 g 425 g 6 x 2.2 kg 4.25 kg

Cherry Griotte - Pitted, Amarena Cherries - Pitted, Redcurrant Jelly Quetches
in Kirsch in Cherry Syrup (142012) (46)
(2341) (154) 1 kg 6 x 1.7 kg
2 kg 910 g

Sweet Chestnut Cream Natural Chestnut Puree 97
(4/4CM) (4/4PU)
1 kg 870 g

COOKING ALCOHOLS

Code Description Size



AL405 Armagnac 60% 1 l

AL008 Brandy 50% 2 l

AL009 Brandy 50% 5 l

AL010 Brandy 50% 20 l

AL260 Calvados 40% 2 l

281 Cointreau 60% 1 l

405 Grand Marnier 50% 1 l

AL005 Kirsch 45% 2 l

AL030 Madeira 17% 2 l

AL401 Marc de Champagne 40% 1 l

AL013 Mirabelle 43% 1 l

AL404 Pastis 50% 1 l

AL021 Pear William 45% 500 ml

AL109 Porto 19% (with salt and pepper) 2 l

AL020 Raspberry Extract 50% 500 ml

AL001 Rum Negrita Double Aroma 54% 2 l

AL002 Rum Negrita Double Aroma 54% 5 l

AL450 Rum Negrita Double Aroma 54% 20 l



98

SPICES & FLAVOURINGS

Vanilla Extract Vanilla Paste with Seeds
(200100) (294)
1l 1.5 kg

Vanilla bean - Bourbon from Café Trablit Liquid
Madagascar (195)
(2044) 1l
“Price & Availability on Demand”
Origin: South America.
Tonka bean
(TON5) The fragrance of
500 g the tonka bean is
reminiscent of vanilla,
almonds, cinnamon
and cloves, with hints
of caramel and even
tobacco.

99

ESSENTIAL PASTRY INGREDIENTS

Ideal for Ideal for jams, Ideal for sorbet
confectionery nappage & & ice cream
fruit fillings stabilizer
NEW

Yellow Pectin Pectin NH95 Super Neutrose Agar Agar
(1615A) (1630A) (1990B) (130A)
1 kg 1 kg 1 kg 1 kg

Gelatine Leaves - Gold Gelatine Leaves - Titanium
(2508) (2213)
Bloom 205 - 2 g sheets Bloom 105 - 5 g sheets
1 kg 1 kg

100