Catalogue 2016 no price

MINI FRENCH DONUTS

Mini Plain Donut 19 g (138aa) Mini Red Fruits Donut 25 g (136)
70 pieces 70 pieces

30 30
min min

NEW Mini Apple Donut 25 g (138a)
70 pieces
Mini Chocolate Donut 25 g (400)
70 pieces 30
min
30
min “Ready To Use” Mini Donuts.
Defrost for 30 minutes at room
Mini Caramel Donut 25 g (132a) temperature before use.
70 pieces
51
30
min

DONUTS NEW

Large Sugar Glazed Donut 58 g

(156)
48 pieces

Large Dark Choc & Vanilla Donut with Cream Filling 71 g

(986)
48 pieces

Large Dark Choc & Milk Donut with Choc Sprinkles 58 g

(156zza)
48 pieces

Large Milk Choc & Raspberry Donut with Rasp. Filling 71 g
(937)
48 pieces

52

Medium Raspberry & Vanilla Donut with Rasp. Filling 39 g Mini Crystal Sugar Donut 16 g (162a)
120 pieces
(166)
80 pieces

Medium Choc & Hazelnut Donut with Choc. Filling 39 g Mini Iced Donut with Confetti Sprinkles 18 g (157)
120 pieces
(936a)
80 pieces

Medium Vanilla & Caramel Donut with Caramel Filling 39 g Mini Dark Choc. Donut with Milk Choc. Sprinkles
18 g (158)
(166zz) 120 pieces
80 pieces
53

Frozen Macarons - Ø40 mm - 10.4 g

Made in France
Ready to serve
Thawing time: 5 to 10 minutes
Shelf life in chiller: 5 days +

Caramel Macaron (96) Chocolate Macaron (051)
140 pieces 140 pieces

Raspberry Macaron (061) Pistachio Macaron (062)
140 pieces 140 pieces

54

Classic Macaron Mix (164)
144 pieces

Chocolate Vanilla Coffee Toffee Pistachio Hazelnut

Red Fruits Macaron Mix (165)
144 pieces

Strawberry Blackcurrant Cherry Raspberry Redcurrant Blackberry

Exotic Fruits Macaron Mix (166a)
144 pieces

Orange Mango Banana Coconut, Lemon Apricot,
Passion-fruit Fig

White Chocolate, Chocolate, Lime, Poppy Nougat, Licorice, Trendy Macaron Mix (167)
Lemon Mandarin Yuzu Chocolate, Apricot Vanilla 144 pieces
Orange Raspberry
55

General info about Bridor & Lenotre

Bridor petits fours range represents all creativity,
Know-how and excellence of Maison Lenotre Paris, with
impeccable finishes, intense flavours and high quality
ingredients.

They are perfect for coffee, banqueting, cocktail parties
and afternoon tea.

The recipes are delicate, light in sugar and rich in natural
goodness with the best ingredients:

• Lenotre chocolate couverture are made with a blend
of cocoa beans from Tanzania, Sao Tome and Ivory
Coast.

• Authentic pastry cream made with fresh eggs and
whole milk, free of preservatives and colourings.

• Homemade biscuits.
• Homemade short crust pastries with 100% pure

butter.

56

Baby Éclair (1102ab) Petits Fours (790aa)
48 pieces 63 pieces

Coconut Mini Éclair: coconut pastry cream, white chocolate Praline Choux: choux pastry dough with chopped almonds and
fondant, toasted grated coconut. granulated sugar, Paris Brest cream.

Coffee Mini Éclair: coffee pastry cream, coffee fondant. Crackling Milk Chocolate Succès : succès pastry crust,
praline feuilletine, milk chocolate mousse, velvety chocolate.
Lemon Mini Éclair: lemon pastry cream, lemon fondant, mint
chips decor. Cherry and Pistachio tart: almond cream short crust pastry,
morello cherry compote, glaze and chopped pistachios.
Raspberry Mini Éclair: raspberry pastry cream, pink fondant.
Lemon Tart: short crust pastry and almond cream, lemon
Dark Chocolate Mini Éclair: Chocolate pastry cream, dark cream with granulated lemon.
chocolate fondant, chocolate flakes.
Coco Passion Cup: chocolate shell, coconut mousse and
Vanilla Mini Éclair: vanilla pastry cream, white chocolate passion fruit coulis.
fondant.
Fromage blanc & Raspberry Tart: short crust pastry with
Instructions: almond cream, fromage blanc mousse, raspberry.
• Remove the film first
• Defrost for 2 hours at +4 °C Chocolate Éclair: choux pastry dough, chocolate cream,
chocolate fondant.

Honey and Apricot Square: almond cake, apricot compote,
honey mousse, velvety chocolate and glaze.

Pear & Vervain Tart: short crust pastry and almond cream,
pear compote, verbena and glaze.

57

DESSERTS

Chocolate Tart (36) Lemon Tart (356)
750 g - 10 slices (pre-sliced) 750 g - 10 slices (pre-sliced)
8 tarts per box 8 tarts per box

Red Fruits Charlotte (355) Chocolate and Pear Charlotte (353)
800 g - 12-15 slices 800 g - 12-15 slices
2 cakes per box 2 cakes per box

58

CHOCOLATE FONDANT

A gooey ready to bake chocolate fondant

• Best seller on dessert menus
• Decadent chocolate taste (22,5% cocoa)
• A gooey center guaranteed
• A smooth texture
• A perfect turnaround
• A recipe free from palm oil, preservatives,

flavour enhancers and colouring

Instructions for use Chocolate Fondant - Ø70 mm - 90 g (731)
20 pieces
Bake from frozen.
Place in a pre-heated oven at 180°C during 12-15 59
minutes.
Warm in a microwave at 750 Watts for 40-50 sec.

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

Weiss is one of the leading producers of gastronomic
chocolate in the world. Weiss’s products are generally used in
high-end restaurants, patisseries and chocolateries.

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 guarantees
the chefs the production of a unique taste.

60

61

Chocolates &
Pralines

SINGLE ORIGINS

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.

62

Vietnam LI CHU 64% (1071)

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% (1070)

DARK CHOCOLATE
PURE ORIGIN IVORY COAST

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

Cocoa fat mass: 36% - Sugar: 29%
5 kg

MADALAIT 35% (106c) NEW

MILK CHOCOLATE
PURE ORIGIN IVORY COAST

Madagascar Subtil and caramelized
Mariage of fines cocoas from Madagascar and lightly caramelized milk.

Cocoa fat mass: 29% - Sugar: 43% - Milk fat mass: 5.5%
5 kg

63

Copyright © Free Vector Maps.com

DARK CHOCOLATE BLENDS

Weiss was the first to come up with
the idea for blends of beans from
different origins. It allows to create a
different interpretation of chocolate
and unique and surprising new
flavours.

64

EBENE 72% (1073) NEW

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% (089)

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% (088)

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

65

MILK & WHITE CHOCOLATE

66

GALAXIE MILK 41% (1006) BLANC NEVEA 29% (106)

MILK CHOCOLATE MILK CHOCOLATE

Creamy and intense Sweet with a hint of vanilla
This exceptional milk chocolate With a good balance between milk, sugar
couverture results from the blend of four and vanilla, this couverture leaves a
great world origins. Its colour is brilliant slightly caramelised milk taste on the
and blond, with a sharp break. On the palate. It is very fluid and easy to work
palate the velvety tannins melt into a with. It has high cocoa butter content.
rich and enrobing texture. The aromas of
cream give way to honey notes in a long Cocoa fat mass: 31% - Sugar: 41% - Milk
sensual finish. fat mass: 7%
Cocoa beans origin: Africa
Cocoa fat mass: 35% - Sugar: 36% - Milk 5 kg
fat mass 5.5%.
Cocoa beans origins: Venezuela, Ecuador,
Madagascar and Africa

5 kg

67

CHOCOLATE BONBONS

White Rouge Baiser (347) Praline Amandine (311)
Strawberry coulis on a layer of Valencia almonds - Roman
lemon flavoured white ganache hazelnuts praline with sliced
coated with white chocolate. roasted almonds.
100 pieces 100 pieces

Milk Sesame Praline (485a) Dark Passion (936)
Valencia almonds - Roman Passion fruits jelly coated with
hazelnuts praline with roasted dark chocolate.
sesame nibs coated with milk 100 pieces
chocolate.
100 pieces

68

Carré Orange: Palet d’or lait:
Almond paste with Natural ganache
candied orange peels coated with milk
and Grand Marnier chocolate decorated
coated with dark with gold 22 carats.
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.

Ganache Caraque Lait:
Framboise: Valencia almonds
Raspberry ganache - Roman hazelnuts
with raspberry nibs praline with roasted
coated with dark almonds nibs coated
chocolate. with milk chocolate.

Ganache Café: Caprice Blanc:
Coffee infused Valencia almonds
ganache coated with - Roman hazelnuts
dark chocolate. praline with nougatine
nibs coated with white
chocolate

“Selection des Ateliers Weiss”

Assortment (012b)
100 pieces (10 of each)

69

BELGIAN CHOCOLATE

70

Chocolate Drops

Dark Chocolate Drops 53.80% Milk Chocolate Drops 33.60% White Chocolate Drops 28%
(171b) (172a) (170a)
10 kg 10 kg 10 kg

Flavoured Chocolate Drops

Strawberry Chocolate Drops Orange Chocolate Drops Caramel Chocolate Drops Lemon Chocolate Drops
(1101) (1003mini) (086) (098)
2.5 kg 2.5 kg 2.5 kg 2.5 kg

Chocolate Blocks

Dark Chocolate Block Milk Chocolate Block White Chocolate Block
(171a) (172) (170)
5 kg 5 kg 5 kg

71

EXCLUSIVE INNOVATION: WEISS Praline Powder

Praline Powder (1109a) From the collection of pralines 50% made of Spanish almonds and Italian Roman hazelnuts, this new
1.5 kg praline powder offers real creative freedom.
Its recipe gives a typical taste of roasted nuts. Its form makes life easier for professionals in the
gastronomy sector and opens new creative avenues which were not possible with praline paste.

Technical advantages

• Easy to measure out, praline powder makes desserts and other praline-based creations much
more accessible to all professionals in the gastronomy sector, without having to change the
amounts of praline in the original recipes.

• Volume gain for airy mixtures for typical usage compared to when using an equal amount of
praline paste.

• No more oily film unlike traditional praline paste, thanks to its new powder form, no more
concentration of dry matter at the bottom of the bucket, and therefore 100% of the product is
used.

Sensory qualities

• A rich taste of roasted nuts, the hallmark of the Maison Weiss.
• A blend of exceptional fruits from only the most prestigious sources.
• Clearly visible pieces of praline powder and light «caramel» colour for an even more delicious

appearance.
• Taste which is not too sweet or fat.

Comparative commentary

Chiboust Chantilly Mousseline Butter Frangipan Crumble Biscuit
Cream sheet
Cream Cream Cream

Visible praline
powder pieces
Volume gain

Fruity taste

Less sweet taste

Less fat taste

Equal amounts of praline Slightly improved with praline Significantly improved with
powder and praline paste powder praline powder

72

RECIPES

To assist you in your daily creativity.
Thanks to its easy using form, praline powder will allow you to flavour your creams without
changing your habits.

CHIBOUST CREAM

Milk 100 g (3.5 oz) Mix the custard powder and praline powder. Add the milk and egg yolks. Boil the
remainder of the milk. When it reaches a boil, add the mixture and cook as for
Egg yolks 125 g (4.4 oz) pastry cream.
Dissolve the gelatine, then pour onto a sheet, cover in film and refrigerate.
Custard powder 100 g (3.5 oz) When cold, beat the mixture for 5 min at medium speed using the beater
attachment.
Praline powder 230 g (8.1 oz)
Cream the yolks with the sugar. Mix the milk and praline powder. Add the egg yolks
Rehydrated gelatine sheets 4 to the milk and start to cook. Heat to 85°C (185°F), strain, cover and cool in the
refrigerator.
BUTTER CREAM Soften the butter using a whisk and pour on the custard
tempered at 25°C (77°F) in a thin stream. Beat to lighten the mixture.
Egg yolks 110 g (3.9 oz)
Sugar 100 g (3.5 oz)
Praline powder 300 g (10.6 oz)
Milk 250 g (8.8 oz)
Softened butter
500 (1.1 lb)

ALMOND CREAM

Butter 225 g (7.9 oz) Mix the butter with the ground almonds, starch and praline powder.
Praline powder 75 g (13.2 oz) Add the eggs and beat the mixture. Using a piping bag, half fill the pastry base.
Ground almonds 150 g (5.3 oz) Cook at 175°C. (347°F)
Starch 25 g (0.9 oz) in a fan oven for approximately 20 min.
Eggs 250 g (8.8 oz)

PRALINE CARAMEL

Cream 35% 500 g (1.1 lb) Heat the cream, praline powder, sugar, invert sugar and glucose, between 114
Sugar 500 g (1.1 lb) and 116°C (237.2 and 240.8°F). Add the salted butter and praline powder.
Invert sugar Pour out, cool, cut and wrap.
Glucose 50 g (1.8 oz) *For fudge : put the praline powder just before pour out.
Salted butter 250 g (8.8 oz)
Praline powder
25 g (0.9 oz)
70 g (2.5 oz)

PAIN D’EUGÈNE (A NEW TAKE ON "PAIN DE GÊNE")

Eggs 315 g (11.1 oz) Mix together the eggs with 200 gm (7 oz) of praline powder to obtain a moussy
Butter 100 g (3.5 oz) texture.
Praline powder Sift together the flour, baking powder and the rest of the praline powder (200 gm)
Flour 400 g (14.1 oz) (from 10 to 15 min).
Baking powder 60 g (2.1 oz) Take a small amount of the previously whipped mixture to incorporate the warm
4 g (0.14 oz) butter.
Using a silicone spatula, add softly the sifted powders to the rest of whipped
mixtures.
Mix both preparations. Bake on a non-buttered circular sheet in a fan oven at
165°C (329°F) for approximately 20 min.

73

NUT PASTES & BLOCK Hazelnut & Almond
Praline Paste (192b)
74 5 kg

Pistachio Paste (557)
1 kg

Gianduja 23.7% Block
(148aa)
2.5 kg

COCOA COMPLEMENTS

Cocoa Nibs (186) Cocoa Powder (182)
800 g - 1 kg 1 kg

Dark Hard Glaze (439b) Cocoa Butter (183) Chocolate Batons (140)
5 kg 550 g 300 pieces

75

CHOCOLATE SHELLS & FILLINGS

44 mm 35 mm 38 mm
34 mm
23 mm 21 mm

Chocolate Coffee Cups Ø44 mm (445) Mini Bowl Ø35 mm (447) Chocolate Tulip Cup (444)
144 pieces 200 pieces 152 pieces

13 mm 13 mm 13 mm

Truffle Shells Dark (159) Truffle Shells Milk (160) Truffle Shells White (161)
630 pieces 630 pieces 630 pieces

Popping Candy Chocolate Coated Popping Candy Neutral Crepe Dentelle Flakes (215a)
(400a) (382c) 2.5 kg
1 kg 1 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 – From 21 cents per piece

Personalised transfer sheets – From $1.85 per sheet

77

CHOCOLATE DECORATIONS

72 mm Old Gold Crunchy 200 g
(1000xxx)

Dark Green Leaves Dark Crunchy 600 g
(1000)
(1000ds)
135 pieces

72 mm Silver Crunchy 200 g
(1000zx)

White Green Leaves Gold Nuggets 200 g
(1016)
(1000aaaa)
135 pieces

78

Chocolate Shavings Dark (165a) Chocolate Shavings Milk (154) Chocolate Shavings White (165z)
2 kg 2 kg 2 kg

Chocolate Pencils Dark 102 mm (83) Chocolate Pencils Duo Chocolato 102 mm Chocolate Pencils White 102 mm (85)
100 pieces (097) 100 pieces
100 pieces
NEW

80 mm

Red Twirls (202) NEW Figurolas (799) Dark Chocolate Spoon (1001)
192 pieces 575 pieces 90 pieces
Chocolate Twirls (1001bo)
192 pieces 79

TRANSFER SHEETS NEW

80 Transfer Sheet Mikado (906)
17 sheets per pack

NEW

Transfer Sheet Tourbillon (067)
17 sheets per pack

NEW

Transfer Sheet Pure Eclat (068)
17 sheets per pack

Transfer Sheet Herbs Transfer Sheet Amour Transfer Sheet Cuivres Transfer Sheet Reliure
(072) (1013) (1054) (1090)
17 sheets per pack 17 sheets per pack 17 sheets per pack 17 sheets per pack

Transfer Sheet Tempetes Transfer Sheet Fils Transfer Sheet Marble Flash Transfer Sheet Reliure
(069) (1018ds04) (953b)
17 sheets per pack 17 sheets per pack 17 sheets per pack Red/Orange (064)
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 (225)
25 pages

Silver Leaves - 9.5 x 9.5 cm (1108aaa)
25 pages

Shiny Gold Powder (423)
1 kg

82

Shiny Powder Gold Shiny Powder Bronze
(1007) (1100abc)
30 cc 30 cc

Yellow Fat Soluble (001a) Red Fat Soluble (004) Green Fat Soluble (006) Shiny Powder Silver
100 cc 100 cc 100 cc (1008lvr)
30 cc

Before each use, put the spray in a 60oC
water bath for 45 minutes. Then shake for 2
minutes.

Close spray on your frozen entremets

Velvet Red Spray Velvet Green Spray Velvet Yellow Spray

(002a) (102) (498)
150 ml 150 ml 150 ml

Cool Spray Further spray for different shades of colours

(1002b) 83
400 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

Exotic Coulis (953coul) Raspberry Coulis (953coul2)
500 ml 500 ml

The IQF process allows for the fruits to stay IngPmaestdiryents
fresh and maintain all of the nutritional
properties. IQF is a method that does not Raspberry Whole (346) Chestnuts Whole (953W)
allow large ice crystals to form in fruit cells. 2.5 kg 1 kg

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 optimum time and
its taste is often superior to that of fresh
fruit.

Eustralis Foods Exclusive importer in Australia 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

940b - 1 kg 953c - 1 kg

CHERRY GRIOTTE BLUEBERRY
PUREE (MORELLO) PUREE

953ii - 1 kg 953q - 1 kg

STRAWBERRY RASPBERRY PUREE
PUREE
A mountain thorn bush, raspberry was cultivated in the Middle Ages in
953f - 1 kg French gardens. Today, the main center of European production is Serbia, in
small farms where the fruit is hand-picked.
953oo - 10 kg
950 - 1 kg
080 - 10 kg

WILD STRAWBERRY
PUREE

953fft - 1 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

953e - 1 kg 953m - 1 kg

CHESTNUT FIG PUREE
VANILLA PUREE
953a - 1 kg
953fa - 1 kg
GREEN APPLE GREEN RHUBARB
PEAR PUREE PUREE
PUREE
953j - 1 kg 950qq - 1 kg
953ff - 1 kg
WHITE PEACH
PUREE

953n - 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

NEW BANANA COCONUT
PUREE PUREE

1021 - 1 kg 953i - 1 kg

GINGER NEW GUAVA
PUREE PUREE

462 - 1 kg 953cc - 1 kg

LYCHEE MANGO
PUREE PUREE

953k - 1 kg 951 - 1 kg
082 - 10 kg
PASSION FRUIT
PUREE PINEAPPLE
PUREE
952 - 1 kg
953ffff - 1 kg

91

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

BLOOD ORANGE BERGAMOT PUREE
PUREE
With its aromatic richness, delicious, slightly zesty flavors, it is a choice ingredient
953mm - 1 kg for delicately sophisticated desserts. This puree is taken from various varieties
and offers the best of this seductive fruit. Mainly grown in Calabria (Italy),
bergamot is synonymous with the Mediterranean, the sun and citrus fragrances.

439z - 1 kg

KALAMANSI
PUREE

953ttt - 1 kg

LEMON LIME
PUREE PUREE

952a - 1 kg 953h - 1 kg

MANDARIN YUZU
PUREE PUREE

953l - 1 kg 953scl - 1 kg

93

FREEZE DRIED FRUITS NEW NEW NEW

Apple Slices (053) Blackberry Whole Blueberry Slices
150 g (235) (234)
200 g 200 g
NEW

Cherry Whole (231) Lychee Whole (1094) Mandarin Segments
200 g 200 g (093)
150 g

Mango Slices (091) Raspberry Whole
150 g (003)
200 g

NEW

Rhubarb Battons (1110) Strawberry Slices

100 g (1065)

94 100 g

Coconut Crumbs (010) Dark Balsamic
70 g
Vinegar Flakes (1101a)
100 g

NEW

Manuka Honey Flakes Yoghurt Flakes (090)
(1099) 50 g
100 g

NEW

Yuzu Juice Flakes (149b)
50 g

95

FREEZE DRIED FRUITS

Beetroot Powder (1004) Blood Orange Powder Blueberry Powder (1063a)
200 g (012) 200 g
150 g

Kaffir Lime Powder (1057) Lemon Powder (237) Mint Powder (1109)
100 g 150 g 60 g

Passion Fruit Powder Raspberry Powder Strawberry Powder
(012d) (1003) (018ddd)
200 g 200 g 150 g

96

Baby Pears (804) Baby Apples (655) Apricot Halves (652) Apple Compote (301)
850 g 425 g 6 x 2.2 kg 4.25 kg

Cherry Griotte - Pitted, Amarena Cherries - Pitted, Redcurrant Jelly (325) Quetches (654)
1 kg 6 x 1.7 kg
in Kirsch (132) in Cherry Syrup (138z)
2 kg 910 g

Sweet Chestnut Cream (129a) Natural Chestnut Puree (129) 97
1 kg 870 g

COOKING ALCOHOL

Code Description Size Price



285zz Armagnac 60% 1 l

257aa Brandy 50% 2 l

390 Brandy 50% 5 l

016b Brandy 50% 20 l

260zx Calvados 40% 2 l

264 Cointreau 60% 1 l

431 Grand Marnier 50% 1 l

275a Kirsch 45% 2 l

259 Madeira 17% 2 l

277 Marc de Champagne 40% 1 l

073 Mirabelle 43% 1 l Kit Caramelization (409)
1 spray bottle 200 ml of spirits for
281a Pastis 50% 1 l flaming (30% rum Negrita) + 50 caramel
individual portions of 9 g.
285a Pear William 45% 500 ml 50 doses

293 Porto 19% (with salt and pepper) 2 l The kit can be used, not just on
your crèmes brûlées, but also
251 Raspberry Extract 50% 500 ml pannacottas, cheesecakes, tatin
tarts or even savoury dishes.
257a Rum Negrita Double Aroma 54% 2 l This product is very easy and
safe to use. The simple process
403 Rum Negrita Double Aroma 54% 5 l even allows you to create your
caramel crusts right in front
016c Rum Negrita Double Aroma 54% 20 l of your guests, making for a
memorable experience.


98

Vanilla Extract (682) Vanilla Paste with Seeds (684)
1l 1.5 kg

Vanilla bean - Bourbon from Tonka bean (1033) Café Trablit Liquid (195)
500 g 1l
Madagascar (680a)
25 g minimum 99

ESSENTIAL PASTRY INGREDIENTS

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

Yellow Pectin (014) Pectin NH95 (990) Super Neutrose
(803sn)
1 kg 1 kg 1 kg

Gelatine Leaves - Gold Gelatine Leaves - Titanium (421)
(421a) Bloom 105 - 5 g sheets
Bloom 205 - 2 g sheets 1 kg
1 kg

100