Eustralis Foods & Wine NSW 2017

MINI CONES HOLDERS

Hard Plastic Holder Rectangle - 8 cones Hard Plastic Holder Square - 9 cones
(HA100) (HA101)
1 holder 1 holder

Soft Plastic Holder Blister - 9 cones Cardboard Holder Palette - 32 cones
(HA105) (589005)
1 holder 1 holder

51

GLUTEN FREE TART SHELLS

Tart Vanilla Mini Round Tart Vanilla Medium Round Tart Vanilla Large Round
(GF 4001) (GF 6001) (GF 8001)
Ø41 x 17 mm Ø55 x 18 mm Ø80 x 20 mm
288 pieces 120 pieces 72 pieces

Tart Savoury Mini Round Tart Savoury Medium Round Tart Savoury Large Round
(GF 4001-S) (GF 6001-S) (GF 8001-S)
Ø41 x 17 mm Ø55 x 18 mm Ø80 x 20 mm
288 pieces 120 pieces 72 pieces

52

GLUTEN FREE BREAD & SWEETS

Bridor Seed Rolls 45 g GlutBeankFerreye &
(35432)
50 pieces Gluten & Lactose Free Chocolate Cake 80 gr
(5501)
10 min 18 pieces
210oC

Bridor Plain Rolls 45 g
(35432)
50 pieces

10 min
210oC

Bridor Madeleine 30 g Gluten & Lactose Free Apple Tart 75 gr
(35430) (5502)
50 pieces 18 pieces

10 min 53
210oC

LOAVES

Bridor Pain Pochon Lalos 450 gr Bridor Fig Loaf 330 g
(32993) (34230)
16 pieces 26 pieces

10-12 min 15-20 min
190-200oC 190-200oC

Bridor Batard Loaf 540 g Bridor Multigrain Loaf 450 g Brioche Nanterre 400 g
(33365) (30735) (VS1012)
14 pieces 30 pieces 6 pieces

20-25 min 18-22 min 8-10 min
190-200oC 210oC 150-160oC

54

52 cm BAGUETTES

Rustiguette 270 g 52 cm
(303694)
22 pieces Rustiguette Multicereals 270 g
(303610)
8-10 min 22 pieces
200oC
13 min
62 cm 180oC

Parisienne White Baguette 300 g 45 cm
(BCS01)
40 pieces Bridor Lalos Sourdough Baguette 280 g
(33364)
20-23 min 25 pieces
175-180oC
8-10 min
200oC

55

SANDWICH BREADS

NEW NEW

Bridor Baguettine Cereal 140 g Bridor Baguettine Plain 140 g
(34794) (34793)
50 pieces 50 pieces

NEW

Viennoies 120 g Bridor Ciabatta 140 g Pretzel Half Baguette 170 g
(310071) (34796) (603100)
40 pieces 46 pieces 40 pieces

56

NEW BAGELS & PRETZELS

Mini Sesame Bagel 15 g Raw Pretzel 95 g
(TR3764) (600580)
Ø55 mm 80 pieces
240 pieces
14-16 min
45 min 170oC

NEW

Mini Natural Bagel 15 g
(TR3760)
Ø55 mm
240 pieces

45 min

Large Natural Bagel 115 g Large Poppy Seeds Bagel 115 g Baked Pretzel 150 g 57
(BL6025) (BL6027) (1814)
Ø11.8 cm Ø11.8 cm 24 pieces
30 pieces 30 pieces
14-16 min
45 min 45 min 170oC

BREAD ROLLS

White Poppy Seed Cereals

Cereals Sesame Fusette Olive Ciabatta

Bridor Diamond Assorted Bread Rolls 55 g Bridor Assorted Dinner Rolls 45 g
(33074) (31588)
100 pieces (25 pieces of each) 90 pieces (30 pieces of each)

10-12 min 6-8 min
210oC 210oC

NEW

Bridor Mini Fusette 45 g Bridor Pave 100% baked 30g Raw Mini Pretzel Rolls 40g
(30895) (33574) (603200)
50 pieces 200 pieces 144 pieces

58 6-8 min
210oC

FROZEN BREAD SHEETS

Boncolac Bread Sheet White Boncolac Bread Sheet Yellow
(BON04) (BON03)
5 sheets 5 sheets

Boncolac Bread Sheet Spinach Boncolac Bread Sheet Black
(BON06) (BON05)
5 sheets 5 sheets

Boncolac Bread Sheet Tomato Boncolac Bread Sheet Country
(BON07) (BON01)
5 sheets 5 sheets

Boncolac Bread Sheet 6 Cereals 59
(BON02)
5 sheets

BURGER BUNS

15-20 15-20
min min

Black Mini Burger Buns 10 g Assorted Mini Burger Buns 10 g
(40135) (40130)
Sesame seed black burger bun. Poppy seed orange burger bun.
Ø45 mm Sesame seed red burger bun.
100 pieces Poppy seed yellow burger bun.
Polenta green burger bun.
NEW Ø45 mm
100 pieces (25 pieces of each)
Pretzel Burger 80 g
NEW
(3981)
42 pieces 15-20
min

Small Burger Bun 25 g
(40150)
Ø60 mm
60 pieces

60

CROISSANT DOUGH BURGER & LAUGEN BUN

1. 2. 3.

Bridor Burger N’ Roll 85 g

(36967) 4. 5. 6.

Ready To Bake
50 pieces

1. 2. 3. 4.
2. 3.
Laugen Triangle
Croissant 100 gr
(30541)
Ready To Bake
50 pieces

1.

61

CROISSANTS Éclat du Terroir NEW
(Premium Croissant)
Large Croissant 80 g
(31780)
60 pieces

12-15 min
170oC

Medium Croissant 50 g
(32960)
120 pieces

12-15 min
170oC

“Inspired by the exclusive Eclat du Mini Croissant 30 g
Terroir recipe, the croissant has a (36374)
delicious, buttery sweet taste that 240 pieces
lingers in the mouth and a final hint
of caramel, unique in its class “ 12-15 min
170oC
23% Butter Croissants
62

CROISSANTS

Croissant 70 g Za’atar Croissant 70 g
(34202)
60 pieces (35435)

15 min 70 pieces NEW
170oC
15 min
Almond Croissant with topping 95 g 170oC
(35716)
Mini Za’atar Croissant 35 g
60 pieces N E W (35730)
195 pieces
15 min
170oC NEW

Large Curved Croissant 100 g 12-15 min
(5001211) 170oC
Margarine
36 pieces “Za’atar is a Middle Eastern spice blend
that goes really well with croissants.
15 min Bridor Za’atar spice blend is made of
170oC dried thyme, oregano, marjoram, sumac,
toasted sesame seeds and salt.”

63

MINI PASTRIES

Mini Assorted Danish
(31736)
240 pieces (60 pieces of each)

Mini Snail Mini Cherry Mini Mango Mini Apple 20 min 15-18 min
Lattice Lattice Turnover 200oC 180oC

Apple Other
Turnover Danishes

Mini Chocolate Mini Cinnamon Mini Cranberries Mini Vanilla Custard Mini Assorted Gourmandise
Twist Swirl Twist Danish (32232)
140 pieces (35 pieces of each)

12-14 min
165-170oC

64

NEW

Mini Chocolate Mini Vanilla Mini Raspberry Mini Praline Fingers Mini Mix Friandise
Twist Custard Triangle Rolls (36822)
200 pieces (50 pieces of each)

12-15 min
170oC

Mini Chocolate Croissant
35 g
(32973)
210 pieces

13 min
165-170oC

65

LARGE PASTRIES

Large Chocolate Croissant 75 g Large Chocolate Twist 90 g Apricot Danish 115 g
(31001) (30308) (30009)
70 pieces 70 pieces 60 pieces

16-17 min 16 min 16 min
165-170oC 165-170oC 170oC

Cinnamon Swirl 100 g Large Custard Danish 90 g Large Snail 110 g
(32160) (32063) (31002)
60 pieces 70 pieces 60 pieces

15 min 15 min 16-18 min
170oC 170oC 165-170oC

66

Large Apple Turnover 105 g Maple and Pecan Plait 95 g Large Palmier 110 g
(30228) (VS1074) (410001)
50 pieces 48 pieces 60 pieces

18 min 18 min 18 min
180oC 180oC 180oC

Kronut 60 g Spinach & Ricotta Lattice 80 g
(VS1324) (35645)
42 pieces 50 lattices

2 min 16 min
180oC 170oC

67

SAVOURY MUFFINS NEW

Code Description Size Unit / Box

V1N0421 Mini Feta, Spinach and Capsicum Muffin 26g 42
V1O0421 Mini Dried Tomato, Zucchini and Feta Muffin 26g 42
V1K0421 Mini 3 cheeses and Chives Muffin 26g 42
V1L0421 Mini Beetroot and Carrot Muffin 26g 42
V1M0421 Mini Parmesan, Garlic and Mushroom Muffin 26g 42

Code Description Size Unit / Box

K1N0241 Large Feta, Spinach and Capsicum Muffin 120g 24
K1K0241 Large 3 cheeses and Chives Muffin 120g 24
K1L0241 Large Beetroot and Carrot Muffin 120g 24
K1M0241 Large Parmesan, Garlic and Mushroom Muffin 120g 24

68

FRENCH PUFF PASTRY

The Bridor puff pastry sheet delivers
a high-quality flaky texture (96
layers), pure butter and is very easy
to use.

Bridor Puff Pastry Sheets
(30081)
3 x 2 kg sheets
38 cm x 28 cm x 1.4 cm thick

Our Neuhauser French butter puff
pastries are made with unsalted
butter using the traditional French
method to produce the lightest and
flakiest puff pastry.

“Ready To Use”

Puff Pastry Sheets
(510059)
15 x 700 g sheets
60 x 40 cm - 2 mm thick

69

SWEET LARGE MUFFINS

Large Apple & Cinnamon Muffin Large Blueberry Muffin Large Chocolate & Hazelnut Muffin
120 g 120 g 120 g
(HIC0283) (HNN0286) (HBB0285)
28 pieces 28 pieces 28 pieces

120 120 120
min min min

NEW

Large Salted Caramel Muffin Large Red Fruit Muffin Large Lemon Muffin
120 g 120 g 120 g
(HAF0285) (HDD0283) (HHH0281)
28 pieces 28 pieces 28 pieces

120 120 120
min min min

70

SWEET MINI MUFFINS & MINI CRUMBLE

Mini Apple & Cinnamon Mini Lemon Muffin
Muffin 26 g 26 g
(RCC0426) (RHH0421)
42 pieces 42 pieces

60 60
min min

Mini Chocolate & Hazelnut Mini Red Fruits Muffin Mini Caramel Muffin
Muffin 26 g 26 g 26 g
(RBB0428) (RDD0425) (RAF0427)
42 pieces 42 pieces 42 pieces

60 60 60
min min min

Mini Strawberry Crumble Mini Pear Crumble
37 g 37 g
(UG0351) (UR0351)
35 pieces 35 pieces

Mini Mango & Passionfruit Crumble Mini Rhubarb Crumble
37 g 37 g
(U1D0351) (U1E0351)
35 pieces 35 pieces

71

LARGE FRENCH DONUTS NEW

Large Red Fruit 30 Large Chocolate/Hazelnut 30
Filled Donuts 100 g min Filled Donuts 100 g min

(CD0482) (CD0483)
48 pieces 48 pieces

Large Apple Compote 30
Filled Donuts 100 g min

(CD0481) “Our Ready to Eat donuts
48 pieces have two points of injection,
making them moist and
72 delicious!”

MINI FRENCH DONUTS

Mini Natural Donut 19 g Mini Red Fruits Donut 25 g
(AA0705) (AD0703)
70 pieces 70 pieces

30 30
min min

NEW Mini Apple Donut 25 g
(AC0706)
Mini Chocolate Donut 25 g 70 pieces
(AB0708)
70 pieces 30
min
30
min “Ready To Use” Mini Donuts.
Defrost for 30 minutes at room
Mini Caramel Donut 25 g temperature before use.
(AF0705)
70 pieces 73

30
min

BELGIAN WAFFLES & SWEET LOAVES

Large Waffle 105 g Mini Waffle 55 g
(4050GA) (4090GA)
60 pieces 100 pieces

30 30
min min

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

Banana Bread Pear & Raspberry Loaf 2x2 kg
Chocolate Chips 2x2 kg (901207)
(901203) 2 Pre-Sliced loaves per box
2 Pre-Sliced loaves per box 13 Slices per loaf
13 Slices per loaf
74

Large Sugar Glazed Donut 58 g RING DONUTS
(15637)
48 pieces Mini Crystal Sugar Donut 16 g
(15656)
Medium Choc & Hazelnut Donut 120 pieces
with Choc. Filling 39 g
(15650) Mini Iced Donut
80 pieces with Confetti Sprinkles 18 g

Medium Vanilla & Caramel Donut (15655)
with Caramel Filling 39 g 120 pieces
(15649)
80 pieces Mini Dark Choc. Donut
with Milk Choc. Sprinkles 18 g

(15657)
120 pieces

75

MACARONS NEW

76

Authentic Macaron Mix 12g

(915)
96 pieces

Chocolate Vanilla Lemon Pistachio Raspberry Coffee

Fruit Macaron Mix 12g

(917)
96 pieces

Blackcurrant Raspberry Green Apple Apricot Lemon Passion fruit CreDaesmse&rtSs,orIcbeets
- coco

Confiseur Macaron Mix 12g

(918)
96 pieces

Nougat Salted Raspberry Chestnut Speculoos Coco -
Apricot Caramel Chocolate Chocolate

Assorted Macaron 18g

(63122)
105 pieces

Almond Pistachio Lemon Raspberry Chocolate

77

PETIT FOURS Bridor Mini Éclairs
(34681)
78 48 pieces
Coconut Mini Éclair / Coffee Mini Éclair / Lemon Mini
Éclair / Raspberry Mini Éclair / Dark Chocolate Mini
Éclair / Vanilla Mini Éclair.

NEW

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

Chocolate Tart DESSERTS
(BON15)
750 g - 10 slices (pre-sliced) Lemon Tart
8 tarts per box (BON14)
750 g - 10 slices (pre-sliced)
8 tarts per box

Red Fruits Charlotte Chocolate and Pear Charlotte
(BON12) (BON13)
800 g - 12-15 slices 800 g - 12-15 slices
2 cakes per box 2 cakes per box

Christmas Puddings 100 gr Christmas Puddings log 1 kg
(PUD001) (PUD03)
48 pieces 48 pieces

79

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

Chocolate Fondant - Ø70 mm - 90 g Instruction
(TDP04)
20 pieces • From frozen, 12 minutes at 180 degrees.

80 • For large functions: From frozen, straight into
the warmer at 60/65 degres. 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 sec. at 750
Watts.

MINI CHOCOLATE FONDANT

Mini Chocolate Fondant - 30 g • A true mini version of a classic French dessert
(134701) • Chocolate filling made with 72% cocoa
48 pieces • Gooey center guaranteed
• Free from preservatives, flavour enhancers,
colouring and alcohol

Instruction Options

• From frozen, 10 minutes at 170 degrees.
• For large functions: From frozen, straight into
the warmer at 60/65 degrees. The product will
be ready to eat after 30 minutes. Can be kept in
the warmer for up to 2 hours.
• From frozen, microwave 40 to 50 seconds at
750 Watts.
• To defrost for 30 minutes.
• To bake for 4 mins at 160 degrees.

81

ICE CREAMS & SORBETS

Glace Vanilla Glace Chocolate Glace Caramel Beurre Sale
(C50VANI) (C50CHOC)
(Salted Caramel)
Glace Cafe (C50CARB)
(C50CAFE)
Glace Nuty Glace Pistachio
(C50NUTY) (C50PIST)

Glace Noix De Coco Glace Vanilla Macadamia Glace Cookies Nuts
(C50VANM) (C50COOK)
(Coconut)
(C50COCO)

82

Sorbet Fraise Glace Bubble Gum
(Strawberry) (C50MALA)
(S50FRAI)
Glace Barbe A Papa
Sorbet Framboise
(Raspberry) (Fairy Floss)
(S50FRAM) (C50BARB)

Sorbet Passion
(S50PASS)

83

CHURROS Long Pre-fried Churros 36 g

84 (3376)

55 pieces 12 min
180oC

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

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

82 pieces
7 min
180oC

CHOCOLATE BONBONS
Praliné Sésame Lait Palet d’or lait
White sesame seeds Natural ganache “Selection des Ateliers Weiss”
and Valencia almond coated with milk Assortment
praliné with toasted chocolate decorated (1121179)
sesame seeds, coated with gold 22 carats. 100 pieces (10 of each)
with milk chocolate.
Palet d’or noir
Caramel Tendre Natural ganache
Soft cream caramel coated with dark
coated with dark chocolate decorated
chocolate. with gold 22 carats.

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

Désir Framboise Caraque Lait
Raspberry nibs Valencia almonds
coated with dark - Roman hazelnuts
chocolate. praline with roasted
almonds nibs coated
Passion with milk chocolate.
Intensely passion fruit
jelly, coated with dark Caprice Blanc
chocolate. Valencia almonds
- Roman hazelnuts
praline with nougatine
nibs coated with white
chocolate.

NAPOLITAIN TRIBAGO 64%
(W-044009)

85

RE COCOA oiPla-flrmee
PU
100% R

BUTTE

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

Weiss travels the world in search of the very best
raw materials and selects the finest varieties of
cocoa beans to guarantee inimitable flavours: Cocoa
bean from Madagascar, Trinidad and Tobago, Ghana,
Ecuador, Venezuela or Brazil; Vanilla from Madagascar;
Hazelnuts from Italy, Almonds from Spain.

Chosen by many top professionals from the food world,
Weiss offers intense and rich chocolate products and
guarantee the chefs the production of a unique

taste.

Index

Coating Molding Pastry

86

87

SINGLE ORIGINS DARK

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.

88

Ivory Coast DRoempiunbicliacn

Vietnam

Copyright © Free Vector Maps.com

BASSAM 69% Copyright © Free Vector Maps.com CEIBA 64%

(1022034) LI CHU 64% (W-022052)

DARK CHOCOLATE (1022062) FAIRTRADE AND ORGANIC
PURE ORIGIN IVORY COAST DARK CHOCOLATE
DARK CHOCOLATE PURE ORIGIN DOMINICAN
Strong and pure PURE ORIGIN VIETNAM REPUBLIC
Cocoa pronounced taste which is typical
of African cocoas with a long velvety Fresh and spicy Powerful and oaky
aftertaste. It is the quality of the Vietnamese beans This not-too-sweet couverture opens with
and the Weiss expertise that give this a surprisingly powerful attack thanks
Cocoa fat mass: 36% - Sugar: 29% new chocolate such a surprising profile. Li to a combination of intense bitterness
5 kg Chu 64% has a strong chocolate flavour, and good acidity. It then takes on more
accompanied by vanilla notes, dried fruit rounded flavor with oaky notes and
aromas and a hint of liquorice. Next, marked aromas of yellow fruit, leading to
fresh and acidulous notes appear. It ends a satisfyingly long bittersweet finish.
with a long finish on the palate.
Cocoa fat mass: 39% - Sugar: 35%
Cocoa fat mass: 35% - Sugar: 34% 5 kg
5 kg

89

DARK CHOCOLATE BLENDS

KACINKOA 85% EBENE 72% GALAXIE 67%

(W-022017) (W-022018) (W-024033)

DARK CHOCOLATE DARK CHOCOLATE DARK CHOCOLATE

Strong cocoa taste Strong and round Suave and fruity
Kacinkoa offers a pronounced bittersweet The harmonious mix of Ecuador beans An exceptional couverture chocolate
taste with no acidity, and toasted, grilled gives roundness and sweetness to made from the blend of beans from 4
notes on the finish. powerfull African cocoa. Free-lecithin of the world’s best regions. It shows
guaranteed. Ruban Bleu at Intersuc promise with its brilliant brown colouring
Exhibition. and clean sharp break. On the palate its
tannins are very much present without
Cocoa fat mass: 49% - Sugar: 14% Cocoa fat mass: 44% - Sugar: 27% being bitter, born by a light acidity and
Cocoa beans origins: Africa, Trinidad & Cocoa beans origins: Africa, Ecuador, notes of red berry. It has a long and
Tobago, Venezuela Venezuela, Trinidad & Tobago round finish on toasted aromas of dried
fruit. Its texture is perfect; both fluid and
5 kg 5 kg full, adaptable to every use.

Cocoa fat mass: 41% - Sugar: 31%
Cocoa beans origins: Africa, Trinidad &
Tobago, Ecuador, Brazil

5 kg

90

SANTAREM 65% ALTARA 63% ORICAO 58%

(W-022015) (W-022035) (W-022063)

DARK CHOCOLATE DARK CHOCOLATE DARK CHOCOLATE

Smoky and untamed Pure and intense Weiss quality every day
This surprising and unique chocolate A single-origin bean gives this chocolate Dark chocolate with intense flavour. Easy
features strong smoky notes, with its unique taste, balanced flavor and to use for all applications.
dark tobacco flavors blending with velvety tannins. The first taste of Oricao 58% reveals
botanic hints, reminiscent of certain its smoothness, giving several aroma
powerful green teas. This couverture is Cocoa fat mass: 41% - Sugar: 31% blends. Only then all the typical chocolate
recommended for red fruit ganaches but Cocoa beans origins: Africa notes are revealed, giving an incredible
also for savory chocolate recipes such as 5 kg lingering, luxurious flavour, and a very
sauces to serve with game. chocolaty finish.

Cocoa fat mass: 40% - Sugar: 34% Cocoa fat mass: 36% - Sugar: 37%
Cocoa beans origins: Papua New Guinea, Cocoa beans origins: Africa
Ghana
5 kg
5 kg

91

SINGLE ORIGIN MILK CHOCOLATE

TTroinb&iadgaod Madagascar

NEW

MILK MANATEE 42% MILK MADALAIT 35%

(022085) (022039)

MILK CHOCOLATE MILK CHOCOLATE
PURE ORIGIN TRINIDAD & TOBAGO PURE ORIGIN MADAGASCAR

Where milk chocolate meets dark Subtle and caramelized
A surprising chocolate that falls midway This milk-chocolate couverture offers a
between the sweetness of milk chocolate rounded, sweet profile with vanilla notes
and the power of dark. This milk- topped off with a hint of acidity.
chocolate couverture is not too sweet
and offers pronounced creamy flavors Cocoa fat mass: 30% - Sugar: 43% - Milk
combined with powerful notes of cacao. fat mass 6%.
This perfect blend caresses the palate 5 kg
offering lovely toasted notes guaranteeing
surprising length on the tongue. Manatee
Lait 42% is perfect for fans of milk
chocolate who are keen to explore the
delights of dark chocolate and vice versa!

Cocoa fat mass: 34% - Sugar: 35% - Milk
fat mass 6%.

5 kg

92

MILK CHOCOLATE BLEND

GALAXIE MILK 41% LAIT ENTIER 37% NEW

(024034) (022011) LAIT CARAMEL 38%

MILK CHOCOLATE MILK CHOCOLATE (021383)

Creamy and intense Creamy with a touch of honey MILK CHOCOLATE
This exceptional milk chocolate Delicate creamy aromas and notes of
couverture results from the blend of four honey giving way to a finish with a touch An explosive caramel taste
great world origins. Its colour is brilliant of spice. A nostalgic chocolate full of childhood
and blond, with a sharp break. On the memories thanks to its powerful dark
palate the velvety tannins melt into a caramel flavour and deliciously melting
rich and enrobing texture. The aromas of texture.
cream give way to honey notes in a long
sensual finish. Cocoa fat mass: 34% - Sugar: 41% - Milk Cocoa beans origins: Africa, Venezuela,
fat mass 5%. Ecuador and Madagascar.
Cocoa fat mass: 35% - Sugar: 36% - Milk Cocoa beans origins: Africa, Venezuela,
fat mass 5.5%. Madagascar, Ecuador 5 kg
Cocoa beans origins: Venezuela, Ecuador,
Madagascar and Africa 5 kg

5 kg

93

WHITE CHOCOLATE

NEW BLANC NEVEA 29%

BLANC ANEO 34% (022012)

(1121367) WHITE CHOCOLATE

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

5 kg

94

SUBLIME CHOCOLATE CHIPS

Sublime Dark Chocolate 55% Sublime Milk Chocolate 29% Sublime White Chocolate 23%
(1121431) (1121432) (1121433)
5 kg 5 kg 5 kg

Generous, perfectly designed chocolate chips, with an authentic chocolate taste available in dark, milk 95
and white chocolate.
Weiss has widened out its range of baking with Sublimes, delicious chocolate chips developed
in partnership with Raoul Maeder, artisan baker and pâtissier, who has two boutiques in Paris.
Advantages:
Good length on the tongue for a smooth chocolate taste that will appeal to all.
Teardrop-shaped chocolate chips with excellent rheological properties.
Smooth edges guaranteeing perfect adhesion without cutting into the dough during preparation.
Excellent melting properties, whilst retaining good structure so they are immediately recognizable in
the recipe for greater visual appeal.

WEISS PRALINES SELECTION

Weiss only uses Italian Weiss Roman Hazelnut Praline
hazelnuts, which are Paste 50/50
renowned for their excellent (026024)
quality. Their Roman 5 kg
hazelnuts have Protected
Designation of Origin
status.

With a blond colour and Weiss Sesame Praline Paste
smooth texture, Weiss’ (026035)
praline-style sesame offers 2.5 kg
intense aromas of toasted
sesame seeds, with notes of
roasted nuts on the palate,
and a long finish with hints
of coffee and vanilla.

Weiss only Valencia Almonds Almond Valencia
from Spain, which are Praline Paste 50/50
renowned for their excellent (W-1026025)
quality. 5 kg

96

EXCLUSIVE INNOVATION: WEISS Praline Powder

From the collection of pralines 50% made of Spanish almonds and Italian Roman hazelnuts, this new Praline Powder
praline powder offers real creative freedom. (W-026056)
Its recipe gives a typical taste of roasted nuts. Its form makes life easier for professionals in the 1.5 kg
gastronomy sector and opens new creative avenues which were not possible with praline paste.
97
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

BARD’S COUVERTURE CHOCOLATE

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Bard’s Acao Dark 53.5% Bard’s Acao Milk 36%
(3032) (3031)
5kg 5kg
Pronounced chocolate taste at first, and pleasantly bitter at Selection of cocoa beans well balanced between sweetness, milk
the end. Very fluid and shiny couverture. Easy to work with and cocoa taste.
and to temperate. Applications: ganache, mousse, baking, coating, moulding
Applications: ganache, mousse, baking, coating, moulding Cocoa beans origin: Ivory Coast/Ghana
Cocoa beans origin: Ivory Coast/Ghana
Bard’s Acao White 31%
Atlas Dark Chocolate Belgium 56.6% (3030)
(BELG-C-D) 5kg
10kg Classic white chocolate well balanced with vanilla flavour and
milk.
Patissier Artisan Dark 70% Applications: ganache, mousse and baking
(3033) Cocoa beans origin: Africa
5kg
Bitter dark chocolate with a powerful cocoa taste. This 99
is a laboratory chocolate and not a couverture chocolate
because of its low cocoa fat content (19%). Ideal for baking
brownie, cookies, mud cakes.
Applications: ganache, mousse and baking
Cocoa beans origin: Pur Ecuador

COCOA COMPLEMENTS

Cocoa Nibs
(W-028072)
500 g

Cocoa Butter
(W-028053)
5 kg

Cocoa Mass Block Gianduja Block
(W-020013) (W-020011)
1 kg 1 kg

100