2016 Eustralis VIC catalogue (without prices)

Chocolate Vanilla Coffee Toffee Pistachio Classic Macaron Mix (MAC01)
144 pieces

Hazelnut

Red Fruits Macaron Mix (MAC02)
144 pieces

Strawberry Blackcurrant Cherry Raspberry Redcurrant Blackberry

Orange Mango Banana Coconut, Lemon Exotic Fruits Macaron Mix (MAC03)
Passion-fruit 144 pieces

Apricot,
Fig

White Chocolate, Chocolate, Lime, Poppy, Nougat, Licorice, Trendy Macaron Mix (MAC04)
Yuzu Chocolate, Apricot Vanilla 144 pieces
Lemon Mandarina Raspberry
51

General info about baby 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.

52

Baby Éclair (BRI-34681) Petits Fours (BRI-34415)
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.

53

DESSERTS Profiteroles - 28% butter - ready to fill
(HAF001)
54 250 pieces

Christmas Puddings 100 g (PUD001)
48 pieces

Crepes Ø:27cm-40g - unsweetened
(CRE001)
50 pieces

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

Instructiuon Chocolate Fondant - Ø70 mm - 90 g (TDP03)
20 pieces
• From frozen, 12 minutes at 180°C.
55
• For large functions: From frozen, straight into
the warmer at 60/65°C. The product will be
ready to eat after 1 hour. Can be kept in the
warmer for up to 3 hours.

• From frozen, microwave 40 to 50 seconds at
750 Watts.

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.

56

57

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.

58

Vietnam LI CHU 64% (022062)

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% (022034)

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% (1022039) NEW

MILK CHOCOLATE
PURE ORIGIN MADAGASCAR

Madagascar Subtil and caramelized
This milk chocolate couverture offers a rounded sweet profile, with milk notes,
topped off with a hint of cocoa.

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

59

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.

60

EBENE 72% (022018) 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% (024033)

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% (022063)

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

61

MILK & WHITE CHOCOLATE

GALAXIE MILK 41%

(024034)

MILK CHOCOLATE

Creamy and intense
This exceptional milk chocolate
couverture results from the blend of four
great world origins. Its colour is brilliant
and blond, with a sharp break. On the
palate the velvety tannins melt into a
rich and enrobing texture. The aromas of
cream give way to honey notes in a long
sensual finish.

Cocoa fat mass: 35% - Sugar: 36% - Milk
fat mass 5.5%.
Cocoa beans origins: Venezuela, Ecuador,
Madagascar and Africa

5 kg

62

NEW NEW

LAIT CARAMEL 38% BLANC ANEO 34% BLANC NEVEA 29%

(1121383) (1121367) (022012)

MILK CHOCOLATE WHITE CHOCOLATE WHITE CHOCOLATE

An explosive caramel taste Balanced and fondant Sweet with a hint of vanilla
A nostalgic chocolate full of childhood With its name inspired by an Inuit word With a good balance between milk, sugar
memories thanks to its powerful dark for snow, Anëo is a white chocolate and vanilla, this couverture leaves a
caramel flavour and deliciously melting with a beautiful pale colour. Anëo is not slightly caramelised milk taste on the
texture. too sweet, and caresses the palate with palate. It is very fluid and easy to work
fresh and velvety dairy flavours, perfectly with. It has high cocoa butter content.
Cocoa beans origins: Africa, Venezuela, balanced with warm, floral notes of
Ecuador and Madagascar. Madagascan vanilla. It offers perfect Cocoa fat mass: 31% - Sugar: 41% - Milk
5 kg fluidity and an extremely fondant texture, fat mass: 7%
and will bring out your creativity. Cocoa beans origin: Africa
5 kg
5 kg

63

CHOCOLATE BONBONS

64

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 (060099)
100 pieces (10 of each)

65

EXCLUSIVE INNOVATION: WEISS Praline Powder

Praline Powder (026056) 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

66

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.

67

NUT PASTES Weiss Roman Hazelnut
Praline Paste 50/50
68 (026024)
5 kg

NEW Hazelnut & Almond

Praline Paste (PM001)
5 kg

Marzipan 33% (MAR-585) NEW
4 kg

Weiss Sesame Praline Paste
(W-026035)
2.5 kg

Pistachio Paste (PIS002)
1 kg

COCOA COMPLEMENTS

Cocoa Nibs (CHOCO04) Cocoa Powder (CHOCO08)
1 kg 1 kg

Cocoa Butter (028053) Chocolate Batons (CHOCO07)
5 kg 300 pieces

Popping Candy Chocolate Coated Popping Candy Neutral Crepe Dentelle Flakes
(POP01) (POP02) (CHOCO09)
1 kg 1 kg 2.5 kg

69

CHOCOLATE SHELLS 44 mm

13 mm 23 mm

Truffle Shells Dark (CHOCO01) Chocolate Coffee Cups Ø44 mm (ML003)
630 pieces 144 pieces

35 mm

13 mm 21 mm

Truffle Shells Milk (CHOCO02) Mini Bowl Ø35 mm (CHOCO12)
630 pieces 200 pieces

13 mm 38 mm

Truffle Shells White (CHOCO03) 34 mm
630 pieces
Chocolate Tulip Cup (ML004)
152 pieces

70

CUSTOMISED SOLUTIONS

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

Decorations

Personalised transfer sheets

71

CHOC DECORATIONS

Chocolate Daisies Medium
Ø: 2 cm (DE232)
176 pieces

Ladybird
2.1 x 1.85 cm (4938)
200 pieces

Happy Birthday Chocolate Piece
(004776)
6 x 5 cm
200 pieces

72

Chocolate Shavings Dark (CHS01) Chocolate Pencils Dark 107 mm
2 kg (ML002)
100 pieces

Chocolate Shavings Milk (CHS02) Chocolate Pencils Duo Chocolato 102 mm
2 kg (ML05)
100 pieces

Chocolate Shavings White (CHS03) Chocolate Pencils White 107 mm
2 kg (ML001)
100 pieces

73

TRANSFER SHEETS

Transfer Sheet Mikado (FG3211) Transfer Sheet Mini Brisure (FG3265)
17 sheets per pack 17 sheets per pack

Transfer Sheet Bamako (FG3726) Transfer Sheet Robusta (FG3228)
17 sheets per pack 17 sheets per pack

Scrumpled Transfer Sheet Jungle (PAF61)
25 sheets per pack

Transfer Sheet Pure Eclat (FG3501) Transfer Sheet Jardin (FG3599)
17 sheets per pack 17 sheets per pack

74

Transfer Sheet Herbs (FG3215) Transfer Sheet Amour (FG3237) Transfer Sheet Note de Music (FG2109)
17 sheets per pack 17 sheets per pack 20 sheets per pack

Transfer Sheet Pink Paradise (FG3647) Transfer Sheet Bois de Rose (FG3287) Transfer Sheet Reliure Red/Orange
17 sheets per pack 15 sheets per pack (FG3289)
17 sheets per pack

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

75

Gold Leaves 23KT - 8 x 8 cm (SP09)
25 pages

Silver Leaves - 9.5 x 9.5 cm (SIL01)
25 pages

76

SHINY POWDERS

PCB Shiny Powder Gold PCB Shiny Powder Silver PCB Shiny Powder Bronze PCB Shiny Powder Copper
(DC053) (DC055)
30 cc (DC054) 30 cc (DC056)
30 cc 30 cc

PCB Shiny Powder Emerald PCB Shiny Powder Sapphire PCB Shiny Powder Ruby

(DC051) (DC052) (DC057)
30 cc 30 cc 30 cc

77

RED FRUITS PUREES

Although they grow everywhere in Europe, strawberries were originally
from Chile before they were brought back to France in 1714 by an
engineer as a sample. The end result was a large, juicy, sweet hybrid
(the modern garden strawberry) that became extremely popular in
Europe.

78

BLACKBERRY BLACKCURRANT
PUREE PUREE

LFR-013 - 1 kg LFR-012 - 1 kg

BLUEBERRY
PUREE

Blueberries are one of the only natural foods that are truly blue in colour. Native
Americans once called them “star berries”, because the five points of blueberry
blossoms make a star shape.

LFR-009 - 1 kg

CHERRY GRIOTTE PUREE (MORELLO)

A morello cherry is a sour cherry cultivar. Morellos are distinguished by their
very dark skin, flesh and juice. The rich, complex flavour of the morello cherry
complements an assortment of ingredients, especially chocolate.

LFR-017 - 1 kg

RASPBERRY STRAWBERRY IngPraesdtireynts
PUREE PUREE

LFR-002 - 1 kg LFR-005 - 1 kg
LFR-020 - 10 kg
79

TROPICAL FRUITS PUREES

Alphonso mango, known as “the king of mango” is considered to be
among the most superior varieties of the fruit in terms of sweetness,
richness and flavour. The skin of a fully ripe Alphonso mango turns
bright golden yellow with a tinge of red which spreads across the top
of the fruit. The flesh of the fruit is golden saffron colour.

80

COCONUT PUREE

Grown in abundance in Sri Lanka and southern Asia, explorers named the cocos -
meaning ‘grinning face’ - because of the three little eyes on the base which they
thought resembled a monkey. Classed as a fruit and frequently confused for being
a nut, the coconut is actually a one-seeded drupe that nonetheless has a strong
exotic and fresh taste.

LFR-006 - 1 kg

LYCHEE MANGO
PUREE PUREE

LFR-006 - 1 kg LFR-004 - 1 kg

LFR-019 - 10 kg

PINEAPPLE PUREE

The word “pineapple” in English was first recorded to describe the reproductive
organs of conifer trees (now termed pine cones). When European explorers
discovered this tropical fruit in the Americas, they called them “pineapples” (first
referenced in 1664 for resemblance to the pine cone).

LFR-011 - 1 kg

PASSION FRUIT PUREE

The passion fruit is a pepo, a type of berry, round to oval, either yellow or dark
purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.

LFR-003 - 1 kg

81

ORCHARD & CITRUS FRUITS PUREES

82

GREEN APPLE APRICOT PUREE
PUREE
In Latin, apricot means “precious,” a label earned because it ripens earlier than other summer
LFR-016 - 1 kg fruits. Apricots originally came from China.
This golden fruit has been around for more than 4,000 years. Apricots progressively made
their way through the Persian Empire to the Mediterranean where they were fondly adopted.

LFR-010 - 1 kg

BLOOD ORANGE
PUREE

LFR-008 - 1 kg

LEMON PUREE

Lemons are thought to have originated in Southern China, and were later
introduced into Assyna, where they were discovered by soldiers serving
Alexander the Great, who took them back to Greece.

LFR-007 - 1 kg

WHITE PEACH PUREE

Peaches originated in China where they were cultivated since the early days of Chinese
culture. Considered the favorite fruit of emperors, peaches were first mentioned in Chinese
writings dating back to the 10th century. From China, the “Persian apple,” the translated Latin
name, was introduced to the Romans by the Persians (now Iranians) and later introduced to
Europe by Alexander the Great.

LFR-001 - 1 kg

83

FREEZE DRIED INGREDIENTS: NEW
WHOLE & PIECES

Apple Slices (5054) Blood Orange Slices
150 g (6552)
100 g

Banana Slices (5210) Blueberry Slices (5410)
200 g 200 g

Blackberry Whole Cherry Whole (5451)
(5310) 200 g
200 g

84 Green Pea Whole (3870)
60 g

Lychee Whole (6325) Plum Slices
200 g (7210)
150 g

Mandarin Segments Raspberry Whole
(6410) (7250)
150 g 200 g

Mango Slices (6511) Rhubarb Battons (4015)
150 g 100 g

Pineapples Chunks Strawberry Slices
(7020) (7315)
200 g 100 g

85

FREEZE DRIED INGREDIENTS: NEW
POWDERS

Beetroot Powder (3110) Lemon Powder (6211)
200 g 150 g

Blackberry Powder (5315) Mint Powder (1510) Raspberry Powder
200 g 60 g (7252)
200 g

Blood Orange Powder Passion Fruit Powder Strawberry Powder (7320)
(6551) (6581) 150 g
150 g 200 g

86

FREEZE DRFIELDAKINESG&RECDRIUENMTBSS:

Coconut Crumbs (5530)
70 g

Soy Sauce Crumbs (99726)
80 g

Dark Balsamic

Vinegar Flakes (99711)
100 g

Yoghurt Flakes (99750)
50 g

Liquorice Chunks (99760)
200 g

Manuka Honey Flakes Yuzu Juice Flakes (7425)
(99605-1) 50 g
100 g
87

PRESERVED FRUITS

Amarena Cherries - Pitted,

in Cherry Syrup (FR0013)
910 ml

Apple Compote (FR004)
4.25 ml

Baby Apples (FR102)
425 ml

Cherry Griotte - Pitted, in

Kirsch (GR001)
2l

Baby Pears (FR101)
850 ml

Chestnut Puree (CP01)
879 gr

88 Apricot Halves (FR005) Chestnut Cream (CP05)
2.6 kg 992 gr

Vanilla Extract (VA004) Vanilla Paste with Seeds (VA003)
1l 1.5 kg

Vanilla bean - Bourbon from Café Trabblit Liquid (PA313)
1l
Madagascar (VAB01)
25 g minimum

NEW Origin: South America.

Tonka bean (TON01) The fragrance of
500 g the tonka bean is
reminiscent of vanilla,
almonds, cinnamon
and cloves, with hints
of caramel and even
tobacco.

89

COOKING ALCOHOLS

Code Description Size Price


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

AL100 Cointreau 60% 1 l

AL016 Creme de Cafe 20% 750 ml

AL011 Creme de Cassis 50% 1 l

AL200 Grand Marnier 50% 1 l

AL005 Kirsch 45% 2 l

AL006 Kirsch 45% 5 ltr

AL007 Kirsch 45% 20 l

AL030 Madeira 17% 2 l

AL401 Marc de Champagne 40% 1 l Kit Caramelization (073RO)
50 doses
AL404 Pastis 50% 1 l
The kit can be used, not just on
AL021 Pear William 45% 500 ml your crèmes brûlées, but also
pannacottas, cheesecakes, tatin
AL109 Porto 19% (with salt and pepper) 2 l tarts or even savoury dishes.
This product is very easy and
AL020 Raspberry Extract 50% 500 ml safe to use. The simple process
even allows you to create your
AL001 Rum Negrita Double Aroma 54% 2 l caramel crusts right in front
of your guests, making for a
AL002 Rum Negrita Double Aroma 54% 5 l memorable experience.

AL450 Rum Negrita Double Aroma 54% 20 l



90

WATER SOLUBLE COLORS

Black (COL04) Blue Dark (COL03) Yellow Egg (COL13) Brown Caramel (COL17) Brown Chocolate
200 g 200 g 200 g 200 g (COL01)
200 g

Green Apple (COL05) Green Dark (COL06) Red Chinese (COL09) Red Intense (COL08) Red Raspberry
200 g 200 g 200 g 200 g (COL07)
200 g

White Titanium (COL02) Orange Yellow (COL16) Orange Red (COL14) Violet (COL10) Yellow Lemon
1 kg 200 g 200 g 200 g (COL12)
200 g

Applications: Macarons, Instructions: Dilute

Meringue, Sugar work, Sponge, in Water, Alcohol or Syrup

Royal icing and other sugar before using.

based products.

91

ESSENTIAL PASTRY INGREDIENTS

Ideal for Ideal for jams, Ideal for sorbet
confectionnary nappage & & ice cream
fruit fillings

Yellow Pectin Pectin NH95 Super Neutrose
(PEC02) (PEC04) (LF001)
1 kg 1 kg 1 kg

Gelatine Leaves - Gold Gelatine Leaves - Titanium
(PA009) (PA010)
Bloom 205 - 2 g sheets Bloom 105 - 5 g sheets
1 kg 1 kg

92

Glucose Syrup 1 kg Glucose Syrup 7 kg Fondant White - Soft Fondant White - Soft
(SU001) (SU002)
1 kg 7 kg 1 kg (SU011) 15 kg (SU015)
1 kg 15 kg

Neutral Glaze (SU006) Neutral Mirror Glaze - Apricot Glaze (SU005)
16 kg 8 kg
Cold process (SU008)
7 kg

Pearl Sugar (PER001) Trimoline (SU009) Isomalt (SU003) Non Melting Icing Sugar (SU007)
10 kg 7 kg 5 kg 5 kg

93

LARGE COCKTAIL PACKAGING

NEW

Yogurt Glass 120 ml (VY12) Yogurt Glass 180 ml (VY18) Yogurt Lid (fit both yogurt glasses)
100 pieces 100 pieces (CVA7)
Ø55 mm x 65 mm Ø51 mm x 90 mm 750 lids

Quality Design Fantasy Quality Design Fantasy Quality Design Fantasy Quality
Kova Cup Lid 160 ml (CKV16)
Design Fantasy
400 pieces
Quality Design Fantasy Fantasy Quality Design Fanta

Quality Design

Goblet 150 ml (CPS16) Kova Cup 160 ml (KV16)
100 pieces 400 pieces
Ø54 mm x 80 mm

94

COCKTAIL UTENSILS

Quality Design

Design Fantasy

Fantasy Quality

Clip Spoon - Stainless Steel (CC100) Quality Design
100 piece
10 cm (high) Design Fantasy

Quality Design Fantasy Quality Design Fantasy Fantasy Quality

Quality Fantasy Quality Design

Design

asy

Pipette 4.5 ml (XPP04)
500 pieces

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MINI COCKTAIL PACKAGING

Evo Cup 60 ml (VE60C) Barok Cup 60 ml (VB6C) Kova Cup 60 ml (KV6C)
200 pieces 300 pieces 300 pieces
Ø44 mm x 74 mm Ø49 mm x 62 mm 50 mm x 50 mm x 45 mm

Hydra Cup 60 ml (MB16C) Lova 30 ml (LOV3)

200 pieces 200 pieces

Ø35 mm x 75 mm Ø48 mm x 60 mm (back) x 30 mm (bottom)

96

DISPOSABLE EQUIPMENTS

Silicone Baking Paper Silicone Cooking Mat Guitar Sheets 80 micro
60 x 40 cm (BA01) 60 x 40 cm (US003) (GUIT1)
500 sheets 1 mat 100 sheets

Piping Bags Roll Acetate Sheet Code Description Size Price
Ø: 35 cm - H: 55 cm - 80 μm 60 x 40 cm (ACE05) ACE07 Acetate Roll 40 mm 100m
(PI002) 25 sheets ACE08 Acetate Roll 45 mm 100m
100 bags ACE09 Acetate Roll 50 mm 100m
ACE10 Acetate Roll 60 mm 100m

97

Eustralis Food VIC
www.eustralis.com.au