Eustralis_QLD_2022

PETIT FOURS SWEETS

Thaw and serve

Petit fours St-Germain
48 pcs
157

Raspberry cheesecake
Opera
Almondines with lemon
Caramel financier
Chocolate crumble
Raspberry slice
Triple chocolate square
Apricot financier

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CHOCOLATE GARNISH P
E
Mini dark pearls A
500g R
E1876 L
Mini milk pearls S
500g
E1641 DECORATION
Mini white pearls
500g
E1277
Mini caramel pearls
500g
E1776

Dark chocolate shavings

S 2kg
H E0406
A
V Milk chocolate shavings

2kg

I E0431
N
G White chocolate shavings
S 2kg

E0448

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P Duo chocolate pencils
E 8.5cm - 156 pcs
N E0516
C
I Dark chocolate pencils
10 cm - 240 pcs
L
S E0274

Happy birthday square Happy
3x3cm - 440 pcs Birthday
57669
Happy Anniversary P
Happy birthday rectangle L
6x5cm - 200 pcs A
15919 Q
U
Happy anniversary E
7x1.5cm - 350 pcs S
57670

Rounds dark chocolate
ø5 cm - 180 pcs
30146

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Mini green leaves DECORATION
1.5x2.9 cm - 304 pcs
Sunshine surfboard 70274
2.6x11cm - 135pcs
56723 White daisies
2cm - 176 pcs
Chocolate coffee beans 70055
285g
10399 Pink daisies
2cm - 176 pcs
70152

Frangipane flowers
2.5x2.5cm - 192 pcs
61313

Bees
2.1x 1.85cm - 170 pcs
4849

Raspberry ladybugs
2.1x1.9cm - 170 pcs
70155

Red hearts
2x1.7cm - 165 pcs
70143

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TRANSFER SHEETS Un peau beaucoup
40x25cm- 17 sheets
Pink paradise 70218
40x25cm- 17 sheets
70210 London ruby
40x25cm- 17 sheets
Herbs 36142
40x25cm- 17 sheets
70206 Robusta
40x25cm- 17 sheets
Mikado gold 60144
40x25cm- 17 sheets
70204

Love
40x25cm- 17 sheets
70201

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Fulfil yourwildest dreams !

PCB Création allows you to personalise DECORATION
your products and promote your brand.
Special events! Their creative team will assist you in the
process of making your products unique
and unforgettable.
Good news, almost all the products
presented in their catalogue can be
customised:
- Chocolate pieces
- Transfer sheets
- Fruit leathers
- Moulds
- Marshmallow
And so much more...
Your imagination is your only limit!

PCB Creation answers to all your needs, all year round.
Christmas & New Years, Valentines, Mothers & Fathers day, Ramadan,
Halloween, Easter, Chinese New Year, Melbourne Cup ...
PCB covers them all!

For more details, please contact your representative.

57

SHINNY POWDERS & LEAVES

Copper Silver
15g 15g
4484 4482

Ruby Emerald
15g 15g
4485 4479

Sapphire Bronze
15g 15g
4480 4483

Gold Gold
15g 200g
4481 1452

Edible leaves

23k Gold leaves Silver leaves Cool spray White Titanium Dioxide
8 x 8cm - 25 sheets 9.5 x 9.5cm - 25 sheets 400ml Colouring Powder
E175 E174 COL4003 1kg

10.088

58

COLOURS

Fat soluble powder DECORATION
25g
Yellow - 4461
Green - 4463
Black - 4604
Red - 4462
Blue - 4460
Orange - 4464

Coloured cocoa butter
200g
Blueberry blue - 4454
Pistachio green - 4457
Yellow lemon - 4455
Red raspberry - 4470
Red strawberry - 4456
White - 4453
Black - 4572

Water soluble powders
50g

Cherry red - A01
Orange - A02
Yellow - A03
Apple green - A04
Green - A05
Bleu - A06
Purple - A07
Pink - A08
Brown - A09
Black - A10
Bright red - A11

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CHOCOLATE

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CHOCOLATE BONBONS

Weiss bonbons assortment
100 pieces - 10 of each
1121522

Salted caramel

Hazelnut milk ganache White choc praline Almond hazelnut praline

Hazelnut dark ganache Hazelnut almond praline Raspberry jelly

38% Milk ganache Passion fruit 70% Dark ganache

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FRENCH COUVERTURE

Dark Single Origin

DARK LI CHU 64% DARK BASSAM 69% CHOCOLATE

‘‘Fresh and spicy’’ ‘Strong and pure’’
From Vietnam From Ivory Coast

It’s the quality of the Vietnamese Cocoa pronounced taste which is
beans and the Weiss expertise that typical of African cocoas with a long,
gives this chocolate such a velvety after taste.
surprising profile.
This couverture has a strong cocoa Pairing suggestions:
flavour, accompanied by vanilla Coffee, lemon, plum, praline
notes, dried fruit aromas and a hint
of liquorice. - Cocoa fat mass: 38%
- Sugar: 30%
Pairing suggestions:
Raspberry, cherry, blackcurrant 5 kg - 1022034

- Cocoa fat mass: 39%
- Sugar: 35%

5kg - 1022062

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Dark Blends

ORICAO 58% GALAXIE DARK 67%

“Your every day chocolate” “Toasted notes”

An essential dark chocolate with an intense An exceptional couverture made from the best
flavour that is adaptable to all applications. beans from four regions (Grenada, Ecuador,
At first, Oricao is sweet, offering different aroma PNG, Ghana). Its profile is slightly acidic with
combinations. Then it releases a burst of typical oaky and nutty notes, giving way to a
chocolate notes with an intensely chocolaty pronounced bittersweet taste. Its perfect
finish. texture, both fluid and fullbodied, makes it
ideal for all applications.
Pairing suggestions:
Vanilla, blackcurrant, pear Pairing suggestions:
Lemon, chestnut, black tea, caramel, walnut
- Cocoa fat mass: 36%
- Sugar: 41% - Cocoa fat mass: 43%
- Sugar: 32%
5kg - 1022063
5kg - 1024033

EBENE 72%

“Strong and round”

This harmonious mix of beans from Ecuador,
Venezuela, Grenada and Ghana gives
roundness and sweetness.

Pairing suggestions:
Red berries, orange blossom, lavender, almond

- Lecithin free
- Cocoa fat mass: 44%
- Sugar: 28%

5kg - 1022018

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Milk CHOCOLATE

GALAXIE MILK 41%

“Biscuity & rich”

This sensational blend provides
fresh aromas of milk, honey and
cocoa, with warm biscuity notes.
Its velvety texture finally gives way
to a rich and surprisingly long-
lasting flavour.
Pairing suggestions:
Coconut, yuzu, banana, gingerbread
- Cocoa fat mass: 34%
- Sugar: 37%
5kg - 1024034

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Blond

BLOND ORYOLA 30%

‘‘White chocolate with
hazelnut’’

A blend of award-winning expertise.
A selection of exceptional ingredi-
ents: Romana hazelnuts from Italy,
milk from France and brown sugar
from Guadeloupe. The perfect
proportions of ingredients for a
natural and fruity hazelnut flavour.
A chocolate with a caramelised dairy
flavour and an indulgent velvety
texture.
Pairing suggestions:
Passion fruit, pear, halzelnut
- Cocoa fat mass: 30%
- Sugar: 28%
5kg - 1122061

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White Blends

WHITE NEVEA 29% WHITE ANEO 34% CHOCOLATE

“Sweet with notes of “Pure”
vanilla”
Aneo is a white chocolate with a
Good balance between milk, sugar beautiful pale colour. It’s delicate,
and vanilla, this couverture leaves not too sweet and caresses the
a slightly caramelised milk taste on palate with fresh and velvety dairy
the palate. It is very fluid and easy flavours. It’s perfectly balanced with
to work with. warm, floral notes of Bourbon
vanilla and offers perfect fluidity
Pairing suggestions: with an extremely fondant texture.
Strawberry, coffee, lychee, blueberry
Pairing suggestions:
- Cocoa fat mass: 29% Red berries, citrus, pistachio, coffee
- Sugar: 42%
- Dairy fat mass: 7% - Cocoa fat mass: 34%
- Sugar: 37%
5kg - 1022012 - Dairy fat mass: 7%

5kg - 1121367

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Veliche™ Gourmet is a chocolate brand with a strong
heritage in producing fine quality chocolate from Belgium.
Rich in character and complex in flavour, yet remarkably
workable, Veliche is dedicated to professional artisans.
Ever since Veliche established their brand many years ago,
they knew that offering an honest treat comes with the
responsibility to also treat its stakeholders well: ‘‘From
farming to fine dining, they deserve our dedication’’.
Their caring nature starts where the beans grow.
All of the cocoa purchased is from Rainforest
Alliance Certified™ farms, positively influencing both the
soil that produced them and the hands they were handled
by. Veliche is helping farmers to conserve natural
resources, increasing productivity and consequently
improving their living and working conditions.
In short, this premium Belgian gourmet chocolate is a treat
well treated, right from its origin.

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BELGIAN COUVERTURES Dark Emotion 58%
5kg - HC5938AG
Dark Sensation 72% 10kg - HC5938AGC
5kg
HC7445AC

Strong, powerful chocolate, Dark, bittersweet chocolate
with a rich concentration of cocoa, with a delicate cocoa taste.
giving it a positive bitterness and
predominant fruitiness.

CHOCOLATE

Milk Inspiration 32% White Obsession 30%
5kg 5kg
HL3234AN HB3137AB

A Belgian milk chocolate offering A rich creamy white chocolate
a pronounced milky and sweet with a superb balance of milky
delicate taste. sweetness.

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TRUFFLE SHELLS

Dark
Ø:25 mm - 630 pcs
E1683
Milk
Ø:25 mm - 630 pcs
E1751
White
Ø:25 mm - 630 pcs
E1684

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COCOA COMPLEMENTS

Cocoa nibs Veliche cocoa powder CHOCOLATE
500g 1kg - 22/24% fat content
1028072 18A70

Cocoa butter pearls Feuilletine
3kg 2kg
APPPQCDC 2450

Dark chocolate batons Coffee extract trablit
8cm- 1.65kg - 300 pieces 1ltr
HC4627AC 195

Popping candies

Neutral Dark chocolate
750g 900g
58500052
58500002

Add some fizz

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P
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INGREDIENTS

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PRESERVED FRUITS

Amarena cherries Apple compote
910g 4.25kg
154 16

Baby pears Griotte cherries
850g 2kg
145 2341

Baby apples PASTRY
425g INGREDIENTS
173

Chestnuts Unsweetened
chestnut puree
Sweetened 870g
chestnut cream
1kg 4/4PU
4/4CM

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VANILLA

The most popular flavour in the world

Bourbon Tahitensis

Planifolia vanilla from Madagascar has a Originally from Tahiti, Tahitensis has a smooth
rich and sweet aroma, with creamy, fruity and flowery flavor with cherry-like notes.
mellow and velvety after-tones.
Tahitensis vanilla bean
Bourbon vanilla paste Grade AA
1kg - with seeds 16/18cm - 250g
12558 CSVBT1-250G

Bourbon vanilla extract
1ltr
EXTMADA1L

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NUT PASTES PASTRY
INGREDIENTS
DLA hazelnut praline paste 50/50
6kg
HZ5010/1598
Roasted hazelnut paste
1kg
1026024
Gianduja block
1kg
1020011
Pure pistachio paste
1kg
GIMA01

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ESSENTIALS Glucose syrup
1kg - 777040
DLA neutral glaze 7kg - 777001
14kg
GGNE01/1599 Snow sugar
(non melting icing sugar)
DLA mirror glaze 5kg
7kg 3154
GGNE01/4
Pearl sugar
DLA apricot glaze 10kg
7kg PER001
GGAR01/71
Gold gelatine
Trimoline 2g/sheet - 1kg/box
7kg bloom 205
1063 2508

White fondant Titanium gelatine
1kg - 772333 5g/sheet - 1kg/box
15kg - 772380 bloom 105
2213
76

COOKING ALCOHOLS

Armagnac 60% 1ltr AL405
AL008
Brandy 50% 2ltr AL009
AL010
Brandy 50% 5ltr AL260
AL005
Brandy 50% 20ltr AL030
AL404
Calvados 40% 2ltr AL001
AL002
Kirsch 45% 2ltr AL450

Madeira 17% 2ltr

Pastis 45% 1ltr

Rum Negrita Double Aroma 54% 2ltr

Rum Negrita Double Aroma 54% 5ltr

Rum Negrita Double Aroma 54% 20ltr PASTRY
INGREDIENTS

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F
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PUREES

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COULIS

Raspberry coulis Exotic coulis
500g (passionfruit & mango)
1436 500g

1484

Add a fruity touch to all your preparations! PUREES
Guaranteed no added flavours, no gelling agents, no
thickeners. These coulis are perfect for ice-cream and
sorbet toppings, multi-layer verrines, accompani-
ment for desserts or plating decoration.
- Raspberry coulis: 81% raspberry, 19% sugar
- Tropical coulis: 87% fruits (mango and passion-
fruit), 13% sugar

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Your fruit solution

Made from a strict selection of ripe-picked fruits from
the best locations worldwide, the experts assemble
these fruits using techniques inherited from the
champagne sector. Their know-how guarantees
authentic and consistent taste, colour and texture.
Les Vergers Boiron fruit are GMO-free and have no
preservatives, additives and thickening agents.
The purees are then protected by deep freezing that
allows an extended use-by date and this guarantees
availability all year round.
No more washing, peeling, deseeding, blending and
loss of matter. Save labour time and control your costs
with ready-to-use and simple products.

100% PURE TASTE
100% NATURAL

100% CONSISTENT
100% CONVENIENT

Ideal for:

- Ice cream & Sorbet artisans
- Pastry chefs
- Mixologists
- Brewers

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PUREES

10kg
1kg

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FRUIT PUREES Strawberry Blueberry 100%
1kg - AFA1C6 1kg
RED FRUIT 10kg - 842 AMY0C6

Raspberry Blackcurrant 100% Morello cherry100%
1kg - AFR1C6 1kg 1kg
10kg - 854 ACA0C6 AGT0C6

Blackberry 100%
1kg
AMU0C6

CITRUS FRUIT Bergamote 100% Lime 100%
1kg 1kg
Mandarin 100% ABE0C3 ACV0C6
1kg
AMA0C6 Blood orange 100% Yuzu 100%
1kg 1kg
Kalamansi 100% AOS0C6 AYU0C3
1kg
AKA0C6

Lemon 100%
1kg
ACI0C6

100% = 100% FRUIT = NO ADDED SUGAR 82

ORCHARD FRUIT Rhubarb 100% Apricot 100%
1kg 1kg
Green apple ARH0C6 AAB0C6
1kg
APV1C6 Blood peach 100% Pear 100%
1kg 1kg
Fig 100% APN0C6 AP00C6
1kg
AFI0C6

White peach 100%
1kg
APB10C6

EXOTIC FRUIT Mango 100% Banana PUREES
1kg - AMG0C6 1kg
Passionfruit 100% 10kg - 874 ABA0C6
1kg - APA0C6
10kg - 731 Pomegranate 100% Pineapple 100%
1kg 1kg
Guava 100% AGA0C3 AAN0C6
1kg
AG00C3 Coconut 100% Watermelon 100%
1kg 1kg
Lychee 100% ACO1C6 APS0C3
1kg
ALI0C6

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F
R
E
E
Z
E
DRIED

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WETPROOF CRISPIES Mango
400g
Passion fruit 44050908
400g
44050902 Raspberry
400g
Strawberry 44050906
400g
44050904 FREEZE
DRIED
Coated with cocoa butter, these
freeze dried crispies are resistant
to moisture and humidity.
They will give a strong burst of
flavour to your ice-cream,
patisserie or chocolate.

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POWDERS

Blueberry Beetroot
200g 200g
5415 3110

Strawberry Blood orange
150g 150g
7320 6551

Raspberry Passion fruit
200g 200g
7252 6581

Blackberry
200g
5315

Smoke extract
500g
52005003

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WHOLES, PIECES, CHUNKS

Strawberry slices Raspberry whole
100g 180g
7315 3990-1

Raspberry crumble Blueberry slices
300g - 7248 200g
2kg - 7247 5410

Blood orange slices Mandarin segments
100g 150g
6552 6410

Rhubarb batons
100g
4015

More options available on special order FREEZE
DRIED

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M
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A
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PECTINS MOLECULAR

Pectin Y 26 (Yellow pectin)
1kg
PCB/60626
This gelling agent is a slowsetting pectin specifically adapted to the
jellifying of media rich in sugars. (Brix degree greater than 70) and
acid (pH less than 3.5). The gel formed holds well and is not
thermo-reversible.
Application examples: fruit pastes, bake resistant fruit stuffing for
pastry and fine bakery products, jams, jelly confectionery.

Pectin NHX 58 (pectin NH)
1kg
PCB/60627
This gelling agent is extracted from citrus fruit peel and then
chemically transformed to provide it with special properties.
It is a pectin for toppings and mirror glazes, whether fruit, chocolate
or neutral with low sugar content.
Application examples: fruit pulp-based topping for pastries, neutral
topping with low sugar content, mirror glazes, gelatinized creamy
chocolate.

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STABILIZERS

Sorbium 35 (sorbet stabilizer)
800g
PCB/61391
Sorbium is a stabilizing system dedicated to the optimization of sorbets’
quality and shelf-life. Its composition is based on a combination of selected
texturisers enabling to stabilize the water by limiting the formation of big
crystals, improving the overrun, modulating the melting point and optimizing
the texture for an optimum tasting quality.
- Recommended dosage: 0,2 - 0,5%. Note that the dosage should be adjusted
to the type of fruit used and the expected texture in mouth.

Icremium 14 (Ice cream stabilizer)
800g
PCB/61392
Icremium’s composition is based on a combination of selected emulsifying
and texturizing ingredients enabling to stabilize the water by limiting the
formation of crystals, improving the distribution of fat, and optimizing the
texture for an optimum tasting quality.
- Recommended dosage: 0,4 – 0,7%.
Application examples: ice cream, Chantilly. Note that the dosage should be
adjusted to the fat content of the recipe. For example, it is recommended
to use 0,4% of the stabilizing system if the fat content is above 10% and to
increase the dosage if the fat content is lower.

Emul S 8 (Soy lecithin)
1kg
PCB/60649
This stabilizer/emulsifier is a concentrate of soya lecithin of
natural and nonGMO origin. It works well with liquids and fatty preparations.
Application examples: improving dough in bakeries and
preservation of baked products, stabilizing emulsions, stabilizing
sauces, stabilizing emulsified fats in confectionery, caramel type.

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GELLING AGENTS MOLECULAR

Vegetal gelling
500g
5805000
100 % natural powdered gelling, similar to agar-agar.
Very elastic, less deformable texture. All kinds of liquids with a water
content of 80% or more. Less sweet, as it contains no dextrose.
For optimal use, mix the product with liquid whilst heating. Suitable for
use with all aqueous liquids, it cannot be reheated, is non-freezable.
You can use this product to make firm or pringy gels (for toppings).

Agar 29 (Agar agar)
700g
PCB/60643
Agar is a gelling agent of natural origin extracted from red algae
(Gelidium, Gracilaria species). It has been used in Japan since the 16th
century to make certain traditional pastries such as yokan. It makes it
possible to produce firm gels from all types of aqueous liquids.
Application examples: fruit paste, marmalade, fruit inserts and fillings for
baked pastries.

Xanthan 10 - (Xanthan gum)
1kg
PCB/60615
Xanthan is a thickener produced by the fermentation of beet sugar or
glucose syrup derived from starch. This gum has a very high thickening
power and is highly flexible. It also allows you to work in low doses in
sweet, salty, emulsified, acidic or alcoholic environments.
Application examples: thickening a sauce/coulis/cream, thickening
a dressing to keep herbs in suspension, reducing the fat content of
semi-liquid
preparations while maintaining a smooth and creamy texture.

91

SUGARS

Trehalosa sugar
700g
100112
Trehalosa delays the retrogression of starch and the denaturation of proteins.
It is resistant to freezing and prevents the formation of ice crystals on ice-cream.
It enhances flavours and prevent oxidation of fruit and vegetables allowing them
to dry and giving them a very crunchy texture. It acts as a stabiliser in whipped
cream, mousse and meringues. It prevents syneresis due to absorption of sugar
in gummy sweets and mix in fruit.

Mannitol powder
500g
100004
Used in the baking and confectionery industry to prevent recrystalli-
zation of sugars and to increase shelf life of baked items by retaining
moisture. Will also enhance texture and smoothness to fillings, ice
cream and ganache. Similar to Trimoline.

Refined Isomalt
4.5kg
100543
Isomalt is a type of sugar alcohol extracted from sugar. It is less sweet than sug-
ar, with a sweetening power of approx. 60%, with no compromise to the natural
flavour of sugar. Unlike other sugar alcohols, Isomalt has no
undesired cooling effect and can be used with any flavour. Isomalt has a high
heat resistance and will not melt until it reaches 145 degrees.

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Maltodextrin MOLECULAR
600g
38771
Sosa Maltodextrin has low sweetening power and does not add
calories. It is employed as a bulking agent, but can also absorb oils.
Malto is readily soluble when cold or hot. It becomes a manipulable
powder when mixed with oil (2 parts Maltodextrin to 1 part oil) and
dissolves completely on contact with any water based substance. Can
be used as a replacement for sugar in savoury ice cream or sorbet.
Similar to Trimoline.

Glucose powder
3kg
100615
Dehydrated glucose syrup preventing the crystallisation of sugar in
candies and gummy sweets. It also provides elasticity and keeps
products such as pastries, icing and truffles soft.
75g of powdered glucose substitutes 100g of liquid glucose.

Dextrose powder
3kg
100506
Dextrose Powder can be use to replace sugar in multiple applications.
Including juices, shakes, cocktails, beverages and baked goods. It also
provides flexibility to fondant icing and inhibits crystallization in ice-creams
and sorbets.

93

ACIDS & TEXTURISERS

Citric 17 (Citric acid)
1kg
PCB/60620
This acidifier is a citric acid concentrate with a neutral taste. Its properties
are found naturally in lemons.
Application examples: acidification of recipes
based on pectins or modulation of the balance of flavours.

Ascorbix 02 (Ascorbic acid)
1kg
PCB/60621
Ascorbix is a acidifier/antioxidant, with completely neutral taste. Its
properties are found naturally in citrus fruits.
Application examples: preservation of fruit or vegetables sensitive to oxida-
tion, improving dough-kneading
in bakeries.

Cold proespuma
700g
57001002
Aerating Agent
Can be used to make long-lasting, stable cold foams.
A powdered aerating agent for the preparation of aspumas.
For optimal use, mix the product with cold liquid. Suitable for use with all
liquids, it is heat-resistant and is freezable. You can use this product to
cold-siphon espumas, foams and airs.

94

Maltosec MOLECULAR
500g
58050030
Bulking Agent.
Ingredients of 100% natural origin.
Transforms fats into powders to add texture. Tapioca maltodextrin enables
fatty products to be reduced to a powder. Suitable for use with all fatty
liquids, it is heat-resistant and freezable.

Soyawhip
300g
200524
Ingredients of 100% natural origin.
This thickening agent for vegan products is a great substitute for Albu-
whip. Make meringues and vegan mousses using fruit purées, liqueurs
and other liquids. A powdered aerating agent derived from soya protein.
For optimal use, mix the product with liquid and use it as a plant-based
alternative to albumen. Suitable for use with all liquids, can be used hot or
cold, cannot be frozen. The texturizing agent is not able to go back to its
initial state after it has been activated and its temperature changed. You
can use this product to make mousses, meringues and glazes.
The recommended dose is 10-40g/kg.

Hot proespuma
500g
57001001
Aerating Agent.
Lets you stabilize mousses for siphons so they keep their consistency for
longer. Reduces fats to go in Siphon-ready products. A powdered aerating
agent for the preparation of espumas.
For optimal use, mix the product with liquid whilst heating. Suitable for
use with all liquids, it is heat-resistant and is freezable. You can use this
product to hot-siphon espumas, foams and airs.

95

E The Pavoni collection features
Q innovative ideas and products with a unique
U design, created in collaboration with top
I professionals in the industry.
P 40 years of research towards
M perfection, with tools designed and pro-
E duced to transform every
N preparation into a small work of art.
T Pavoni offers:
the best equipment for chocolate, baked
and frozen desserts, ice cream, along with
colours and raw materials dedicated to the
food sector.
With over 6,000 products, Pavoni Italia is
world-renowned.

I N N O VA T I ON

CREATIVITY

QUALITY

All the Pavoni range is now
available across Eustralis branches, via

special order only.

Head to www.pavonitalia.com

to find your next creation.
Please contact your representative for

more details.

96

CONSUMABLES

Guitar sheets EQUIPMENT
100 sheets
600x400mm - 80μm
100615G

Silicone baking paper
500 sheets
600x400mm
6040

Acetate sheets
25 sheets
600x400mm
8012920

Accetate rolls
40mm - 100m - 100μm - Code 946
45mm - 100m - 100μm - Code 947
50mm - 100m - 100μm - Code 948
60mm - 100m - 100μm - Code 740

Piping bags
100 pcs
Ø35cm - H: 550mm
110819

Non stick silicone mat
Pastry baking mat
585x385mm
SPV64

Perforated silicone pad
Bread baking mat
585x385mm
FOROSIL64

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We strive to source the best
products in the world, by

building strong partnerships with
fine food industry leading brands.
We are very proud to be working
with such premium products and

we will never compromise
on quality.

Thank you to all our partners for
supporting us in our journey to
become the leading fine food

importer and supplier in Australia.

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THANK YOU

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