Eustralis Brisbane Catalogue 2018-2019

Palm OA
PUoil-free
R
RE COC

100%

BUTTE

CHOCOLATE

Weiss is a luxury French chocolate manufacturer based in St Etienne, Coating Molding

France. The company was founded in 1882 by Chocolate Maker, Eugenie 51
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
beans 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.

BONBONS Caprice blanc
Valencia almonds, roman hazel-
Selection des Ateliers Weiss nuts praline and nougatine nibs
assortment coated with white chocolate.
(1121522)
100 pieces (10 of each) Palet d’or noir
Natural ganache coated with
Rocher praline lait dark chocolate decorated with
Valencia almonds, roman hazel- gold 22 carats.
nuts praline and nougatine nibs
coated with milk chocolate. Praline sesame lait
Sesame seeds and Valencia al-
Caramel tendre mond praline coated with milk
Soft cream caramel coated with chocolate.
dark chocolate.
Desir framboise
Rocher praline noir Raspberry nibs coated with dark
Valencia almonds, roman hazel- chocolate.
nuts praline and nougatine nibs
coated with dark chocolate. Passion
Passionfruit jelly coated with
Caraque lait dark chocolate.
Valencia almonds, roman hazel-
nuts praline and roasted almonds Palet d’or lait
nibs coated with milk chocolate. Natural ganache coated with
milk chocolate decorated with
52 gold 22 carats.

SINGLE ORIGIN DARK CHOCOLATE

BASSAM 69% (1022034) CHOCOLATE

DARK CHOCOLATE - 5 kg LICHU 64% (1022062)
PURE ORIGIN IVORY COAST
DARK CHOCOLATE - 5 kg
Strong and pure PURE ORIGIN VIETNAM
Cocoa pronounced taste which is typical
of African cocoas with a long, velvety after Fresh and spicy
taste. It is the quality of the Vietnamese beans
and the Weiss expertise that give this
Cocoa fat mass: 36% - Sugar: 29% 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%

53

DARK CHOCOLATE BLENDS

EBENE 72% (1022018) GALAXIE 67% (1024033) SANTAREM 65% (1022015)

DARK CHOCOLATE -5 kg DARK CHOCOLATE - 5 kg DARK CHOCOLATE - 5 kg

Strong and round Suave and fruity Smoky and untamed
The harmonious mix of Ecuador beans An exceptional couverture chocolate This surprising and unique chocolate
gives roundness and sweetness to made from a blend of beans from 4 of the features strong smoky notes, with
powerful African cocoa. Free-lecithin world’s best regions. It shows promise dark tobacco flavours blending with
guaranteed. Ruban Bleu at Intersuc with its brilliant brown colouring and botanic hints, reminiscent of certain
Exhibition. clean sharp break. On the palate its powerful green teas. This couverture is
tannins are very much present without recommended for red fruit ganaches but
Cocoa fat mass: 44% - Sugar: 27% being bitter, born by a light acidity and also for savory chocolate recipes such as
Cocoa beans origins: Africa, Ecuador, notes of red berry. It has a long and round sauces to serve with game.
Venezuela, Trinidad & Tobago. finish. Its texture is perfect; both fluid and Cocoa fat mass: 40% - Sugar: 34%
full, adaptable to every use. Cocoa beans origins: Papua New Guinea,
Cocoa fat mass: 41% - Sugar: 31% Ghana
Cocoa beans origins: Africa, Trinidad &
Tobago, Ecuador, Brazil.

54

ORICAO 58% (1022063) CHOCOLATE

DARK CHOCOLATE - 5 kg In 1892, EugèneWeiss, as the son of a winemaker
used his knowledge of wine blending to
Weiss quality every day
Dark chocolate with intense flavour. Easy create the first chocolate made from a blend of
to use for all applications. cocoa beans from different origins.
The first taste of Oricao 58% reveals
its smoothness, giving several aroma 55
blends. Only then all the typical chocolate
notes are revealed, giving an incredible
lingering, luxurious flavour, and a very
chocolatey finish.
Cocoa fat mass: 36% - Sugar: 37%
Cocoa beans origins: Africa

MILK & WHITE CHOCOLATE

GALAXIE MILK 41% (1024034) BLANC ANEO 34% (1121367) BLANC NEVEA 29% (1022012)

MILK CHOCOLATE - 5 kg WHITE CHOCOLATE - 5 kg WHITE CHOCOLATE - 5 kg

Creamy and intense Balanced and fondant Sweet with a hint of vanilla
This exceptional milk chocolate With its name inspired by an Inuit word With a good balance between milk,
couverture results from the blend of four for snow, Aneo is a white chocolate with sugar and vanilla, this couverture leaves
great world origins. Its colour is brilliant a beautiful pale colour. Aneo is not too a slightly caramelised milk taste on the
and blond, with a sharp break. On the sweet, and caresses the palate with fresh palate. It is very fluid and easy to work
palate the velvety tannins melt into a and velvety dairy flavours, perfectly with. It has a high cocoa butter content.
rich and enrobing texture. The aromas of balanced with warm, floral notes of
cream give way to honey notes in a long Madagascan vanilla. It offers perfect Cocoa fat mass: 31% - Sugar: 41% - Milk
sensual finish. fluidity and an extremely fondant texture, Fat mass: 7%
Cocoa fat mass: 35% - Sugar: 36% - Milk and will bring out your creativity in all Cocoa beans origin: Africa
fat mass 5.5%. kinds of different creations.
Cocoa beans origins: Venezuela,
Ecuador, Madagascar and Africa

56

BLOND CHOCOLATE

Milk from France Brown sugar CHOCOLATE
from
BLOND ORYOLA 30% (1122061) 100% pure
cocoa butter Guadeloupe
WHITE CHOCOLATE WITH Hazelnut from
HAZELNUTS- 5 kg
Italy
A blend of award-winning expertise
A selection of exceptional ingredients: 57
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.

Cocoa fat mass: 30%
Sugar: 28%
100% cocoa butter

BELGIAN CHOCOLATE

A treat well treated

Veliche™ Gourmet is a chocolate brand with a long established heritage
in producing fine quality chocolate. For artisans, chefs, hoteliers and
premium chocolate lovers across the globe, we offer a delicate treat that
is a feast for the senses.

But what makes our chocolate so incredibly
indulging? Is it our willingness to travel over
half a million kilometres a year to discover
the best quality beans across cocoa-growing
regions worldwide? Is it the way we handle
our cocoa, testing and analysing it no less
than three times along its journey? Or is it our
delicious recipes with different taste profiles
and cocoa percentages, supporting all chocolate
applications one can imagine?
Truth is, it’s not one of those. It’s all of them.
Ever since we established our brand many years
ago, we knew that offering an honest treat
comes with the responsibility to also treat its
stakeholders well. From farming to fine dining:

Farmers and environment
well treated

Our caring nature starts where the beans grow. We are proud to
announce that all of the cocoa we buy for these chocolate products
is now 100% from Rainforest Alliance Certified™ farms, positively
influencing both the soil that produced them and the hands they were
handled by, helping farmers to conserve natural resources, increase
productivity and consequently improving their living and working
conditions. In short: our premium Belgian gourmet chocolate is a treat

58 well treated, right from its origin.

Applications: Cocoa

Applications: Acidity Sweetness

Cocoa

Sensation 72 Applications: AcBiditittyerness SweeFtrnueitsys/Floral
5 kg (HC7445AC)
ASptprolicnagti,opnos:werful chocolate, Min Cocoa Solids: 72% Applications: Earthy
with a rich concentration of Acidity Average Fat: 44% Applications:
cocoa, giving it a positive Cocoa Viscosity: Bitterness Fruity/Floral
bitterness and predominant Bitterness
fruitiness. Sweetness Cocoa

Applications: Acidity Earthy Sweetness
Cocoa

Fruity/Floral Applications: Acidity Cocoa Sweetness
Earthy
Earthy Bitterness Fruity/Floral
Cocoa AcBiditittyerness SweeFtrnueitsys/Flora
Cocoa
AEpmploictaitoionn5s:8 Acidity Sweetness Applications: Bitterness CoEcaorathy Fruity/Floral CHOCOLATE
Creamyness AApppllicicaatitoinosn: s: Acidity Sweetness
5 kg (HC5938AG) Acidity Sweetness Min Cocoa Solids: 58% Applications: Cocoa
Fruity/Floral Average Fat: 37% Acidity Earthy Sweetness
Dark, bittersweet chocolate Bitterness Viscosity: Applications: BitteArnceidsisty FSruwiteye/Ftnloersasl
Cocoa

with a delicate cocoa taste. CBaritatmerenless Earthy FruSitwy/eFelotnraelss Cocoa
Earthy
A must have for all artisans. Earthy Bitterness Earthy Fruity/Floral
Cocoa AcBidiitttyerness SweeFtrnueitsys/Floral
Applications:
Cocoa Applications:
Applications: Milky Vanilla Applications: Bitterness CEoacrtohay Fruity/Floral
Acidity Sweetness AApplpiclaictiaotniso: ns:

Inspiration 32 DAIRY BAKERY Applications: Acidity Cocoa Sweetness
Acidity Earthy Sweetness
5 kg (HL3234AN) Acidity Sweetness Min Cocoa Solids: 32%
A Belgian milk chocolate Bitterness Fruity/Floral Cocoa
offering a pronounced CBreitatemrnyensesss
Ampiplkliycaatniodnss:weet Cocoa FruitSyw/Feloertanless Av. Milk Solids: 21.3% CBreitatemrnyensesss FrSuwitye/eFtlnoerasl
Adpeplilcicaatteiotnass:te. Caramel Earthy
Acidity Cocoa
Average Fat: 33% Bitterness Earthy Fruity/Floral

Earthy CreamyneCsasramel Earthy SweeVtnanesillsa
Cocoa
Vanilla Viscosity: Applications:
AApppplilcicaattioionnss: :
CocMoailk

CoMcoilak Sweetness Caramel Vanilla
Acidity
Creamyness Sweetness Cocoa Sweetness
Bitterness Fruity/Floral Creamyness MilCkreamyness Sweetness
Bitterness
Earthy Min Cocoa Solids: 29% AApppplliiccaattiioonns:s: Caramel Creamyness Fruity/Floral
Creamyness Earthy Sweetn
Delight 29 Caramel Vanilla Av. Milk Solids: 14.5% Applications: Caramel
Milk Applications: Vanilla
5 kg (HB2934AF) Caramel Cocoa Sweetness
FAinpeplBicealtgioinasn: white Creamyness Sweetness Caramel Milk Sweetness
cAhpopcloiclaattioenws:ith a subtle Creamyness Cocoa Vanilla
touch of caramel and Average Fat: 33% Milky
sweet notes.
Viscosity: CreamMynileksys Creamyness Sweetness
Vanilla

CarameMl ilky VanillaSweetness Caramel Sweetne
Caramel Vanilla Caramel Vanilla

DAIRY BAKERY

Milk

Applications: Milky Cocoa Vanilla Milk

59Milky Vanilla

Creamyness Creamyness Sweetness Applications:

Creamyness

Caramel Sweetness

EVERYDAY COUVERTURE

Patissier artisan dark 70% Bard’s acao dark 53.5%
(RCD-3800C) (RCD-39002A)
5kg 5kg
Bitter dark chocolate with a powerful cocoa Pronounce chocolate taste at first
taste. Because of its low cocoa fat content and pleasantly bitter at the end.
(19%), this is a laboratory chocolate and can’t Very fluid and shiny couverture.
be called couverture chocolate. Easy to work with and to temperate.
Ideal for baking brownies, cookies, mud cakes. Applications: ganache, mousse, baking,
Applications: ganache, mousse and baking. coating, moulding.
Cocoa beans origin: Africa Cocoa beans origin: Africa

Bard’s acao milk 35% Bard’s acao white 31%
(36015E) (38000B)
5kg 5kg
Smooth chocolate with pronounced milky Acao 29% reveals aromas of warm milk
caramel notes. enhanced by delicate sweet notes.
Applications: ganache, mousse, baking, Applications: ganache, mousse and
coating, moulding. baking.
Cocoa beans origin: Africa Cocoa beans origin: Africa

60

CHOCOLATE CUPS

Dark truffle shell Milk truffle shell White truffle shell CHOCOLATE
(12) 630 pieces (13) 630 pieces (11) 630 pieces
Ø:13 mm Ø:13 mm Ø:13 mm

Snobinette dark Coffee cup dark Tubes dark choc Traits
(E0318) 315 pieces (E0105) (008648 )
Ø:27 cm / H: 21 mm 312 pieces 105 pieces
44 x 56 x 23 mm ø 3,5 cm H. 5 cm

61

COCOA COMPLEMENTS

Dark chocolate batons 44 % Royaltine Cocoa powder
(680038) (2450) (GRM-CP-015)
300 pieces / 8cm 2kg 1kg

Cocoa nibs Weiss Pure Cocoa Paste Cocoa butter drops
(1028072) (1020013) (1121862)
500g 1kg 2.5kg

62

NUT PASTES Why using the
powder?

- Easy to measure out
- Volume gain & airy

mixture
- No oily film

Weiss roman hazelnut praline Praline powder Sesame praline CHOCOLATE
Paste 50/50 (1121779) (1026035)
(1026024) 2kg 1.25kg
5kg

Pistachio pralicroc Pure pistachio paste Pure roasted hazelnut paste
(45351004) (4530040) (45300016)
1.25kg 1kg 1kg
Gianduja block
Hazelnut & almond
(1020011) praline paste
1kg (2331)
5kg

63

DECORATION

64

CUSTOMISED SOLUTIONS

PCB Creation lets you personalise DECORATION
your products and promote

your name, and we make it a snap too!
The Eustralis team is at your diposal to assist

in this process, to make your product
unique and unforgettable.

Together we will define and develop the
product that matches your needs.

Personalisations can be made to standard
products as well as original ones.
Feel free to ask our team!

Transfer Sheets Chocolate pieces More ideas
The printed sheets can be used to Personnalise your chocolate Also available: Transfers for
decorate your chocolate bonbons, decoration, choose your support, fondant, fillable blisters, signets,
your entremets, and even your dimensions, font and colours printed mould and so much more...
ice-creams!
65

CHOCOLATE DECORATIONS

Mini dark pearls White chocolate shaving (8230) Dark chocolate pencils
(E1876) 2kg (E0274)
500g 230 pieces / 10 cm

Mini white pearls Dark chocolate shaving Happy birthday 6 x 5 cm
(E1277) (8220) (015919)
500g 2kg 200 pieces
Mini milk pearls Milk chocolate shaving
(E1641) (8210)
500g 2kg

Happy anniversary 7x1.5cm
(001130)
70 pieces

Mini caramel pearls Duo chocolate pencils
(E1776) (E1644)
66 500g 156 pieces / 9cm

Tiare flower Bees white choc Ladybirds white choc
2.5x 2.5cm 2.1x 1.85cm 2.1 x 1.85cm
(040094) (004849) (4938)
192 pieces 170 pieces 170 pieces

White daisy Pink daisy Mini leaves white choc green DECORATION
2cm 2cm 1.5x2.9 cm
(004857) (030081) (007362)
176 pieces 176 pieces 304 pieces

Petals white & yellow Petals white & pink
3.4cm x 2.5cm 3.4cm x 2.5cm
(002441) (002442)
392 pieces 392 pieces

67

Swimmers Strawberry cherry
4 designs (050173) blossom flowers
180 piece 2 designs 2.2 x 2.1 cm
(45034)
400 pieces

Surfboards Noosa Heads Surfboard Hossegor Mixed circles white choc green
2.6 x 11cm 2.6 x 11cm 3 designs: 6.3cm - 4.5cm - 2.8cm
2 designs (030112) (030111) (002228)
54 pieces 54 pieces 144 pieces

68

Round extra fine Round extra fine
White Choc Ø5 cm Dark Choc Ø5 cm
(030146) 180 pieces (030146) 180 pieces
Round extra fine Round extra fine
White Choc Ø3.5 cm Dark Choc Ø3.5 cm
(030154) 325 pieces (030154) 325 pieces

DECORATION

Rounds mango Rounds fraise
3 designs: 3cm - 2.5cm - 2cm 3 designs: 3cm - 2.5cm - 2cm
(045023) (045025)
360 pieces 360 pieces

Vanilla pods dark choc Chocolate coffee beans
13.5x1.2cm (040009) (10399)
76 pieces 285g

69

TRANSFER SHEETS

Copains Miel Klimt Bombay
(045505) 40x25cm (040004) 40x25cm (7883) 40x25cm (007590) 40x25cm
17 sheets 17 sheets 17 sheets 17 sheets

Herbes Le Peigne d’Eddy A fleur de peau Cafe
(7503) 40x25cm (7905) 40x25cm (007989) 40x25cm (7781) 40x25cm
17 sheets 17 sheets 17 sheets 17 sheets
Pink paradise
Zebre (7899) 40x25cm
(007742) 40x25cm 17 sheets

17 sheets

70

POPPING CANDIES & FAIRY FLOSS

Neutral peta crispies Chocolate Vanilla
(58500002) (IRA08) (IRA01)
750g 200g 200g
White chocolate peta crispies
(58500050) DECORATION
900g
Dark chocolate peta crispies Pistachio Rose
(58500052) (IRA02) (IRA03)
900g 200g 200g

71

EDIBLE METALLIC LEAVES Decoration

Edible gold leaves
(E175)
23 KT / 8 x 8cm / 25 sheets

Edible silver leaves
(E174)
9.5 x 9.5cm / 25 sheets

72

SHINY POWDERS & SPRAYS

Copper Ruby Sapphire Cool spray
(4484) (4485) (4480) (4570)
15g 15g 15g 400ml
Velvet green spray
(4498) DECORATION
150ml
Silver Emerald Velvet yellow spray
(4482) (4479) (4517)
15g 15g 150ml

Bronze Gold
(4483) (4481)
15g 15g

Velvet red spray 73
(4696)
150ml

FAT SOLUBLE COLOURS

COLOURING
POWDERS

Easy utilisation
1) Melt your cocoa butter

2) Add your colouring
powder and mix with a

stick blender

Yellow Red Blue Green Black
(4461) 25g (4462) 25g (4460) 25g (4463) 25g (4604) 25g

Blueberry blue Pistachio green Yellow lemon Natural black COLOURED
(004454) (004457) (004455) (004611) COCOA BUTTER
200g 200g 200g 200g
How to use it?
- With a brush
- With a spray gun
- Perfect for chocolate and

cream.

White Red raspberry Red strawberry
(004453) (004470) (004456)
200g
74 200g 200g

SOSA COLOURS

COLOUR Red hot Mint green Blue Orange Violet
PASTES (59100600) (59100604) (59100616) (59100610) (59100614)
Fat & water soluble 200g 200g 200g 200g 200g

DECORATION

Strawberry red Lemon yellow Egg yellow Brown White
(59100602) (59100606) (59100608) (59100612) (59100618)
200g 200g 200g 200g 200g

75

FRUIT PUREE

76

• 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.

FRUIT
PUREES

77

COULIS & IQF FRUITS

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

Whole raspberry Whole chestnut
2.5kg (179) 1kg (267)

78

RED FRUIT PUREES

BLACKBERRY PUREE: 1kg (701) MORELLO CHERRY GRIOTTE PUREE: 1kg (642)

FRUIT
PUREES

BLACKCURRANT PUREE: 1kg (545) RASPBERRY PUREE: 1kg (609) / 10kg (854)

BLUEBERRY PUREE: 1kg (706) STRAWBERRY PUREE: 1kg (587) / 10kg (842) 79

ORCHARD FRUIT PUREES

APRICOT PUREE: 1kg (512) GREEN APPLE PUREE: 1kg (746)

BLOOD PEACH PUREE: 1kg (726) PEAR PUREE: 1kg (735)

FIG PUREE: 1kg (582) RHUBARB PUREE: 1kg (757)

80

WHITE PEACH PUREE: 1kg (724)

FRUIT
PUREES

81

TROPICAL FRUIT PUREES

BANANA PUREE: 1kg (534) LYCHEE PUREE: 1kg (791)
COCONUT PUREE: 1kg (571) PASSION FRUIT PUREE: 1kg (720)

GUAVA PUREE: 1kg (631) PINEAPPLE PUREE: 1kg (524)

82

POMEGRATE PUREE: 1kg (621) FRUIT
MANGO PUREE: 1kg (680) / 10kg (874) PUREES

83

CITRUS FRUIT PUREES

BERGAMOT PUREE: 1kg (567) LEMON PUREE: 1kg (569)

BLOOD ORANGE PUREE: 1kg (541) LIME PUREE: 1kg (566)

KALAMANSI PUREE: 1kg (664) MANDARIN PUREE: 1kg (551)

84

YUZU PUREE: 1kg (568)

FRUIT
PUREES

85

FREEZE DRIED
INGREDIENTS

86

FRESH AS - HOME OF THE WORLD’S MOST FREEZE
INNOVATIVE, PREMIUM FREEZE DRIED DRIED
INGREDIENTS FROM NEW ZEALAND

Fresh As produce a wide range of freeze
dried herbs, fruits, vegetables and other
ingredients for restaurants, caterers and
food manufacturers.

The freeze-drying process is based on two
main steps: quick freezing of the product
and sublimation in water.

Unlike dehydration, freeze-drying allows
the fresh colour and taste of products to
be preserved. It also enables around 95%
of the nutritional qualities from the fresh
product to be preserved.

87

FREEZE DRIED RED FRUITS

Blackberry whole Blackberry powder Blueberry slices
(5310) 200 g (5315) 200 g (5410) 200 g

Blueberry powder Strawberry powder Strawberry slices
(5415) 200 g (7320) 150 g (7315) 100 g

Raspberry powder Raspberry whole
(7252) 200 g (7250a) 200 g

88

CITRUS, EXOTIC FRUITS & ORCHARD

Blood orange powder Blood orange slices Mandarin segments Yuzu juice flakes Banana slices
(6551) 150 g (6552) 100 g (6410) 150 g (7425) 50 g (5210) 200 g

Coconut crumbs Lychee whole Mango slices Passionfruit powder Pineapple chunks FREEZE
(5530) 70 g (6325) 200 g (6511) 150 g (6581) 200 g (7020) 200 g DRIED

Apple slices Cherry whole Plum slices Rhubarb batons 89
(5054) 150 g (5451) 200 g (7210) 150 g (4015) 100 g

OTHERS

Beetroot powder Dark balsamic chunks Lemongrass powder Liquorice chunks
(3110) 200 g (99711) 100 g (1410) 80 g (99760) 200 g

Green pea whole Soy sauce crumbs Yogurt flakes
(3870) 60 g (99726) 80 g (99750) 50 g

Coconut milk extract Smoke extract powder Dulce de leche
90 powder (52005003) 500 g
(44050513) 400 g extract powder
(00152000) 500 g

WETPROOF, CRISPIES & FLOWERS

Wetproof passionfruit Wetproof mango Wetproof yogurt Wetproof raspberry Wetproof strawberry
(44050902) 400 g (44050908) 400 g (44050900) 400 g 44050906) 400 g (44050904) 400 g

Passionfruit crispies Mango crispies Lime crispies FREEZE
(44050516) 200 g (44050541) 250 g (44050539) 300 g DRIED

Rose blossom Violet blossom 91
(41100005) 500 g (41100011) 500 g

PASTRY
INGREDIENTS

92

PRESERVED FRUITS

Apple compote Baby pears Pineapple mini slices
(16) 4.25 kg (145) 850 g (131) 850 g

Amarena cherries Baby apples Apricot halves
(154) 910 g (173) 425 g (200) 2.2 kg

PASTRY
INGREDIENTS

Sweetened chestnut cream Unsweetened chestnut puree Griotte cherries 93
(4/4CM) 1 kg (4/4PU) 870 g (2341) 2 L

VANILLA & COFFEE

8. Storage From the 1. Blossoming
When stored in a vine to the From mid September
cool, dry and dark place, to mid December.
the Vanilla can be used for plate
up to 10 years. 2. Pollination
From mid September
7. Sorting to mid December.
From October to
January 3. Harvest
7 to 9 months after
6. Drying the pollination.
From August to
September 4. Blanching
Within 48 hours of
5. Sweating the harvest
From 24 to 72 hours.

A Grade vanilla beans Vanilla paste with seeds Vanilla extract Coffee extract trablit
(294) (200100) (195)
94 (2044) 1.5 kg 1L 1L
250 g

COOKING ALCOHOLS

Code Description Size PASTRY
Armagnac 60% 1L INGREDIENTS
AL405 Brandy 50% 2L
AL008 Brandy 50% 5L
AL009 Brandy 50% 20L
AL010 Calvados 40% 2L
AL260 Marc de Champagne 40% 1L
AL401 Cointreau 60% 1L
281 Grand Marnier 50% 1L
AL200 Kirsch 45% 2L
AL005 Madeira 17% 2L
AL030 Pastis 50% 1L
AL404 Pear William 45% 500ml
AL021 Porto 19% (with salt and pepper) 2L
AL109 Raspberry Extract 50% 500ml
AL020 Rum Negrita Double Aroma 54% 2L
AL001 Rum Negrita Double Aroma 54% 5L
AL002 Rum Negrita Double Aroma 54% 20L
AL450

95

ESSENTIAL PASTRY INGREDIENTS

Pearl sugar Cold mirror glaze
(PER001) (771130)
10kg 7kg

Non melting icing sugar Apricot glaze
(3154) (301305)
5kg 8kg

96 Trimoline Neutral glaze
(1063) (301299)
7kg 16kg

Glucose syrup Gold gelatine leaves
1kg (777042) (2508)
7kg (777001) 1kg per box
bloom 205
2g sheet

White fondant Titanium gelatine leaves PASTRY
1kg (772333) (2213) INGREDIENTS
15kg (777040) 1 kg
bloom 105
5g sheet

97

MOLECULAR
GASTRONOMY

98

AROMAS

Elderflower Garden mint Green tea Lavender Iced mint
(46080034) 50 g (46140074) 50 g (46140072) 50 g (46080001)50 g (46140034) 50 g

Lime Liposoluble lemon Liposoluble orange Liquorice Mandarin
(46000125) 50 g (46005004) 50 g (46005001) 50 g (46130001) 50 g (46000116) 50 g

MOLECULAR
GAST.

Rose Violet Yuzu 99
(46080025) 50 g (46080014) 50 g (46000134) 50 g

SUGARS

Trehalosa Muscavado Liquid inverted sugar
(100112) 700 g (00101007) 750 g (00100214) 1.4 kg
Trehalosa delays the retrogression of A fine, moist texture, a high Used in the baking and confectionery
starch and the denaturation of proteins. It molasses content. Strong industry to prevent recrystallization of
is resistant to freezing and prevents the lingering flavour (vanilla, tonka); sugars and to increase the shelf life of
formation of ice crystals in ice-cream. It Use in place of dark brown sugar. baked items by retaining moisture.
enhances flavours and prevents oxida- Will also enhance texture and
tion of fruit and vegetables allowing them Mannitol powder smoothness to fillings, ice cream and
to dry and giving them a very crunchy (00100004) 500 g ganache.
texture. It acts as a stabiliser in whipped An alcohol sugar. Sweetener
cream, mousse and meringues. suitable for diabetics. With a low Glucose powder
hygroscopicity it does not pick up (100615) 3 kg
100 water from the air until the humidity Dehydrated glucose syrup. It prevents the
level is 98%. Making it very useful crystallisation of sugar in candies and
as a coating for hard candies, dried gummy sweets. It provides elasticity
fruits, and chewing gums. Pleasant and keeps products such as pastries, icing
taste. and truffles soft. 75g of powdered glucose
substitutes 100g of liquid glucose.