Eustralis Brisbane Catalogue 2018 Final-23-1-2018

D EUSTRALIS FOOD QL

Bring the world to your table

COLLECTION 2018

CONTENTS Bakery & Desserts P. 4 to 29 BDaeksesreyrt&s
Pantry P. 30 to 38
Placing Orders

To place your order with Eustralis Food, please Ready to Garnish P. 39 to 41
choose one of the following options.

Phone: 1300 152 261

Fax: 07 3067 1415

Email : [email protected]

Chocolates & Pralines P. 42 to 53

Our business hours are Monday to Friday from Decorations P. 54 to 65
9:00 AM to 5:00 PM.
If your call is unattended, please feel free to leave Fruits & Pastry Ingredients P. 66 to 84
your order or a message on our voicemail. All
orders left on voice mail will be shipped on your
normal delivery day.
Orders can be placed overnight until 2am. All
orders placed after 2am will be shipped on your
next designated delivery day.

Index Thawing Time Equipment & Packaging P. 85 to 93
Cooking time and oven temperature recommendations.
Frozen products

PAR-BAKE LOAVES

Bridor Fig Loaf 330 g Bridor Pochon Dark Sourdough Bridor Multigrain Loaf 450 g

(34230) Loaf 450 gr (30735)

26 pieces 15-20 min (32993) 15-20 min 30 pieces 15-20 min
190oC 16 pieces 190oC 190oC

“A mild wheat flour,
with hints of caramel. A
rounded and long-lasting
taste on the palate.
Crunchy crust”

Bridor Rye Loaf 330 g Bard’s Corn Loaf 350 g Brioche Nanterre 410 g

(35030) (310041) (03330)

26 pieces 15-20 min 20 pieces 15-20 min 12 pieces 8-10 min
190oC 190oC 150-160oC

Bridor White Sourdough Batard Loaf 540 g

(33365)

14 pieces 15-20 min
190oC

4 5

BAGUETTES & ROLLS 28 cm PRETZELS & BAGELS

62 cm Bard’s Half Baguette 140 g (303570) Fully-Baked Pretzel 150 g
50 pieces (1814)
Bard’s Parisienne White Baguette 300 g 24 pieces
10 min
190oC

26 cm

(310243)

40 pieces 15 min
190oC
Pretzel 95 g
(600500)
80 pieces

45 cm Bridor White Half Baguette 140 g

(34793)

50 pieces 10 min
190oC

22 cm

Bridor Lalos Sourdough Baguette 280 g

(33364)

25 pieces 15 min
190oC

Bridor Ciabatta 140 g

(37147)

46 pieces 10 min
190oC

52 cm

22 cm

Bard’s Baguette Rustiguette 270 g Pretzel Half Baguette 170 g Large Poppy Seeds Bagel 105 g Large Natural Bagel 105 g
(B0200019) (B0200018)
(303694) (603100) Ø11.8 cm Ø11.8 cm
48 pieces 48 pieces

45 min 45 min

25 pieces 15 min 40 pieces 15 min
190oC 170oC

6 7

DINNER ROLLS BUNS

Black Mini Brioche Buns 10 g 15-20 Pretzel Bun 80 g
(40135) min (3981)
Fully Baked
White Poppy Seed Sesame seed black burger bun. 42 pieces

Ø45 mm
100 pieces

Cereals

Cereals Sesame Fusette Olive Ciabatta

Bridor Diamond Assorted Bread Rolls 55 g Bridor Lenorte Assorted Dinner Rolls 45 g

(33074) (31588)

100 pieces (25 pieces of each) 6-8 min 90 pieces (30 pieces of each) 6-8 min
190oC 190oC
Assorted Mini Brioche Buns 10 g
(40130) 15-20
min
Poppy seed orange brioche bun.

Sesame seed red brioche bun.

Poppy seed yellow brioche bun.

Polenta green brioche bun.

Ø45 mm
100 pieces (25 pieces of each)

Bridor Mini Fusette 45 g Bridor Gluten Free Bridor Gluten Free Bridor Croissant Bun 85 g
(30895) (36967)
50 pieces Seeded Roll 45 g Plain Roll 45 g 50 pieces

6-8 min (35432) (35433) Small Burger Bun 25 g
190oC
50 pieces 6-8 min 50 pieces 6-8 min (40150)
8 Individually Wrapped 190oC Individually Wrapped 190oC
Ø60 mm
60 pieces 15-20
min
9

FROZEN BREAD SHEETS Boncolac Bread Sheet White Boncolac Bread Sheet Yellow
(9098) (5311)
New innovative frozen bread sheets - 30 x 40 cm - 9 mm thick 5 sheets 5 sheets

10 Boncolac Bread Sheet Spinach Boncolac Bread Sheet Black
(3701) (2711)
5 sheets 5 sheets

Boncolac Bread Sheet Tomato Boncolac Bread Sheet Country
(1929) (1223)
5 sheets 5 sheets

11

MINI PASTRIES

Mini Chocolate Twist Mini Cinnamon Swirl

Mini Za’atar Croissant 35 g Mini Croissant 30 g
(35730) (36374)
195 pieces 240 pieces

12-15 min 12-15 min
170oC 170oC

Za’atar is a Middle Eastern spice Mini Cranberry Twist Mini Custard Danish
blend that goes really well with
croissants. Our Za’atar spice Mini Gourmandise Mix
blend is made of dried thyme, (32232)
oregano, marjoram, sumac,
toasted sesame seeds and salt. 140 pieces (35 pieces of each)
12-15 min
170oC

Medium Croissant 50 g
(32960)
120 pieces

12-15 min
170oC

Mini Snail Mini Cherry Lattice Mini Chocolate Mini Vanilla
Twist Custard Triangle

Mini Chocolate Croissant Mini Mango Lattice Mini Apple Turnover Mini Raspberry Mini Praline Finger
35 g (32973) Roll
210 pieces

12-15 min
170oC

12 Mini Danish Mix Mini Friandise Mix 13
(36514) (36822)

240 pieces (60 pieces of each) 200 pieces (50 pieces of each)
12-15 min 12-15 min
170oC 170oC

LARGE PASTRIES Large Curved Croissant 100 g Large Chocolate Croissant 75 g
(5001211) (31001)
Large Croissant 70 g Margarine 70 pieces
(31044) 36 pieces
60 pieces 15 min
15 min 170oC
15 min 170oC
170oC Large Snail 110 g
Large Za’atar Croissant 70 g (31002)
Large Premium Croissant 80 g (35435) 60 pieces
(31780) 70 pieces
Eclat du Terroir 15 min
23% Charrente-Poitou AOP butter 15 min 170oC
60 pieces 170oC
Large Chocolate Twist 90 g
15 min Large Apricot Croissant 115g (30308)
170oC (30009) 70 pieces
60 pieces
Ready to Prove Croissant 80 g 15 min
(35099) 15 min 170oC
150 pieces 170oC

15 min 15
170oC

14

LARGE PASTRIES Large Apple Turnover 105 g Large 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

Cinnamon Swirl 100 g Large Spinach and Ricotta Kronut 60 g
(32160) Latice 80 g (VS1324)
60 pieces (32063) Fully Baked
70 pieces 42 pieces
15 min
170oC 15 min 2 min
170oC 180oC

16 17

FRENCH PUFF PASTRY MORE MORNING TREATS

Banana Bread 2x2 kg Large Waffle 105 g Mini Waffle 55 g
(35645) (4050GA) (4090GA)
2 Pre-Sliced loaves per box 60 pieces 100 pieces
13 Slices per loaf
30 30
min min

60 x 40 cm puff sheet Bard’s Puff Pastry Sheets Pancakes 11cm - 40 g Long Pre-fried Plain Mini Pre-fried Chocolate
Thickness : 2 mm (510059) (7250)
15 x 700 g sheets 72 pieces Churros 36 g Filled Churros 17 g
Our French butter puff pastry is made with
unsalted butter using the traditional French (3376) (3375)
method to produce the lightest and flakiest puff
pastry. 55 pieces 4 min 82 pieces 4 min
180oC 180oC
“Ready To Use”
19
18

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

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

Code Description Size Unit / Box

V1N0421 Mini Feta, Spinach and Capsicum Muffin 26g 42 Mini Apple & Cinnamon Mini Lemon Muffin
V1O0421 Mini Dried Tomato, Zucchini and Feta Muffin 26g 42 Muffin 26 g 26 g
V1K0421 Mini 3 cheeses and Chives Muffin 26g 42 (RCC0426) (RHH0421)
V1L0421 Mini Beetroot and Carrot Muffin 26g 42 42 pieces 42 pieces
V1M0421 Mini Parmesan, Garlic and Mushroom Muffin 26g 42
60 60
min min

Code Description Size Unit / Box

K1N0241 Large Feta, Spinach and Capsicum Muffin 120g 24 Mini Chocolate & Hazelnut Mini Red Fruits Muffin Mini Caramel Muffin
K1K0241 Large 3 cheeses and Chives Muffin 120g 24 Muffin 26 g 26 g 26 g
K1L0241 Large Beetroot and Carrot Muffin 120g 24 (RBB0428) (RDD0425) (RAF0427)
K1M0241 Large Parmesan, Garlic and Mushroom Muffin 120g 24 42 pieces 42 pieces 42 pieces

60 60 60
min min min

20 21

LARGE & MINI FRENCH DONUTS RING DONUTS

Large Chocolate Donut 100 g Large Red Fruit Donut 100 g Mini Crystal Sugar
Donut 16 g
(CB0483) (CD0482) (R015656)
48 pieces 48 pieces 120 pieces

30 30 Mini Iced Donut with
min min Confetti Sprinkles 18 g
(R015655)
120 pieces Large Dark Choc. & Vanilla Donut Large Sugar Glazed Donut 58 g
with Cream Filling 71 g
(R015637)
(R015633) 48 pieces
48 pieces

Mini Natural Donut 19 g Mini Chocolate Donut 25 g Mini Apple Donut 25 g
(AA0705) (AB0708) (AC0706)
70 pieces 70 pieces 70 pieces

30 30 30
min min min

Mini Red Fruits Donut 25 g “Ready To Use” Donuts. Mini Dark Choc. Donut with Large Milk Choc. & Raspberry Donut Large Dark Choc. & Milk Donut
(AD0703) Defrost for 30 minutes at Milk Choc. Sprinkles 18 g with Rasp. Filling 71 g with Choc. Sprinkles 58 g
70 pieces room temperature before
use. (R015657) (R015632) (R015634)
30 120 pieces 48 pieces 48 pieces
Mini Caramel Donut 25 g min

(AF0705)
70 pieces

22 30 23
min

MACARONS Frozen Macarons Authentic Macaron Mix 12g
(915)
24 Made in France
Ready to serve Gluten Free
Thawing time: 5 to 10 minutes 96 pieces
Shelf life: 3 days +
Chocolate Vanilla Lemon Pistachio Raspberry Coffee

Fruit Macaron Mix 12g

(917)
Gluten Free
96 pieces

Blackcurrant Raspberry Green Apple Apricot Lemon Passion fruit
- coco

Confiseur Macaron Mix 12g

(918)
96 pieces

Nougat Salted Raspberry Chestnut Speculoos Coco -
Apricot Caramel Chocolate Chocolate

Almond Pistachio Lemon Raspberry Chocolate Assorted Macaron 18g
(63122)
Gluten Free
105 pieces

25

DESSERTS Lemon Tart Bridor Baby Éclairs
(3164) (34681)
Chocolate Fondant 750 g - 10 slices (pre-sliced) 48 pieces
Ø70 mm - 90 g 8 tarts per box
(716801) Coconut Mini Éclair, Coffee Mini Éclair, Lemon Mini
20 pieces Éclair, Raspberry Mini Éclair, Dark Chocolate Mini
Éclair, Vanilla Mini Éclair.

Gluten & Lactose Free Chocolate Cake 80 gr Gluten & Lactose Free Apple Tart 75 gr TDP Petits Fours Saint Germain
(5501) (5502) (163001)
18 pieces 18 pieces 48 pieces
Individually Wrapped Individually Wrapped
Strawberry Slices /Lemon & Orange Almandines / Triple
Chocolate Squares / Apricot & Pistachio Financiers /
Chocolate Crumbles / Caramel,Apple & Cinnamon
Financiers / Raspberry Cheesecakes / Opéras.

Instructions:
• Remove the film first
• Defrost for 2 hours at

+4 °C

26 27

POTATO SIDE DISHES Snap Frozen Blanched FROZEN VEGETABLES
Green Bean
Frozen Individual (49429)
Potato Gratin 2.5 kg
(813701)
40 pieces

Frozen Potato Puree Pellets Frozen Pumpkin Puree
(QPU31006) Cubes
2.5 kg (1631)
2.5 kg
28 29

CAVIAR HAUTE COUTURE DUCK PRODUCTS

Vintage Caviar Duck Fat
(860212)
320 g Pantry

Oscietra Caviar Frozen Semi Cooked Whole Foie Gras Lobe Confit Duck Legs - 220 gr legs
(2054780106) (0134041704)
Available on special order in tins of 15g, 30g, 50g, 100g and 125g. Lobe ≈ 350-450 g / Box of 6 lobes ≈ 2.7 kg 12 pieces

30 Foie Gras Block Terrine 31
(FG08)
1 kg

BUTTER What sets Isigny OILS & VINEGARS
butters apart from
32 the rest? Isigny Butter Salted - 250 g roll Walnut Oil
(2043) (9429258)
The Isigny terroir has 20 rolls
the advantage of a mild, 500 ml
damp climate, is near Isigny Butter Salted - 25 g portions
the sea and enjoys the (2089) Hazelnut Oil
benefits of the Bessin 48 portions (9428258)
of Cotentin marshes. 500 ml
The cows which graze Isigny 25 g Butter Portion Holder
there feed on grass rich (8320) White Truffle Oil
in iodine, beta carotene 24 pieces (TR001)
and trace elements. 250 ml

The quality of Isigny
butter reflects all these
natural advantages:
it is impossible to
confuse it with any other
butter. It’s yellow like
buttercups, has a faint
taste of hazelnuts and
is rich in vitamin A. All
these qualities were
noted in the Appellation
d’Origine Controle
specification, which
has been in force since
1986.

Code Description Size



High quality butter from 8020354 Champagne vinegar 5 l
Brittany, France.
8010354 Cider vinegar 5 l
Portion controlled
format. 8023354 Red wine vinegar 5 l

One of the most 8044354 Tarragon vinegar 5 l
competitive prices on
the premium butter 8655354 White wine vinegar 5 l
market.
Paysan Breton Salted Butter 10 g Portion
(118217)
100 pieces

33

MAYONNAISE & FRENCH MUSTARDS PRESERVED VEGETABLES

NEW

Covinor Mayonnaise
(402600)
5 L (4.7 kg)

Sweet Pepper Drops Yellow Sweet Pepper Drops Red
(1638)
(VE002)
Origin: Amazonia Origin: Amazonia
793 g
793 g

Dijon Mustard Wholegrain Dijon Mustard Cornichons Artichokes in Oil Fine Baby Capers Fine Baby Capers
(8005349) (8049349) (29) (1790) in Salt in Vinegar
5 kg 5 kg 4 kg 2.3 kg (26) (24)
1 kg 850 g
34
35

PANTRY Dried Porcini Dried Mini Morels Saffron Stems - Grade 1 - Spain SPICES
(112216) (116926) (10002)
Dried Forest Mix 500 g 200 g 1g Gourmet Pyramid Salt
(112366) (SS1)
500 g Snail Extra Large - Organic White Quinoa Saffron Stems - Grade 1 - Spain 2 kg
Burgundy, France (1391) (10001)
Porcini Powder (SN001) 1 kg 10 g Grey Salt from Guerande
(1137812) 8 dozens Origin: Peru (SS011)
130 g Espelette Pepper Powder 5 kg
(ESP2)
36 250 g 37

Smoked Paprika - Spain
(SP130)
75 g
Smoked Paprika - Spain
(SP131)
500 g

Harissa
(1340)
70 g

TYPICALLY FRENCH READY TO GARNISH

Brick Pastry
(BK1)
10 sheets - 30 cm

Orangina 330 ml Orangina 250 ml RGeaardnyistho
(ORA01) (OR02)
24 cans 32 bottles

La Perruche White Sugar Cubes La Perruche Brown Sugar Cubes La Perruche Cassonade Blinis Ø45 mm
(SU101) (SU100) Sugar (SU002) (7082)
750 g 750 g 240 pieces
750 g
Crepes Ø27 cm - 40 g
Carambar Tagada Unsweetened
(CAR01) (TAG01) (CRE001)
200 pieces 210 pieces 50 pieces

Profiteroles Ø45 mm
28% butter
(111044)
250 pieces

38 39

ASSORTED MINI CONES TART SHELLS

Mini Savoury Round Mini Sweet Round Medium Sweet Round Large Sweet Round
Tart Shell Tart Shell Tart Shell Tart Shell
(LB416) (LB406) (LB405) (LB408)
Ø41 x 17 mm Ø41 x 17 mm Ø55 x 17 mm Ø80 x 17 mm
256 pieces 256 pieces 144 pieces 64 pieces

Spinach Tomato Cocoa Cocoa &
Neutral Cocoa & Lemon Strawberry
Vegetable
Charcoal Cocoa & Nuts

Assorted Mini Savoury Cones Assorted Mini Sweet Cones Tart Neutral Round Tart Sweet Round Tart Sweet Round
(DIS575) (DIS590) (21024) (6208)
180 pieces 180 pieces Ø95 x 25 mm (26024)
72 pieces Ø95 x 20 mm Ø280 x 20 mm
72 pieces 14 pieces

40 41

RE COCOA oiPla-flrmee
100BPU
RUT%

ChPorcaollianteess &TE

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

42 43

WEISS ASSORTED CHOCOLATE BONBONS SINGLE ORIGIN DARK CHOCOLATE

Praliné Sésame Lait Palet d’or lait Ivory Coast
White sesame seeds Natural ganache
and Valencia almond coated with milk Vietnam
praliné with toasted chocolate decorated
sesame seeds, coated with gold 22 carats.
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 BASSAM 69% Copyright © Free Vector Maps.com
Valencia almonds Valencia almonds
- Roman hazelnuts - Roman hazelnuts (1022034) Copyright © Free Vector Maps.com
praline with nougatine praline with nougatine
nibs coated with dark nibs coated with milk DARK CHOCOLATE LI CHU 64%
chocolate. chocolate. PURE ORIGIN IVORY COAST
(1022062)
Désir Framboise Caraque Lait Strong and pure
Raspberry nibs Valencia almonds Cocoa pronounced taste which is typical DARK CHOCOLATE
coated with dark - Roman hazelnuts of African cocoas with a long velvety PURE ORIGIN VIETNAM
chocolate. praline with roasted aftertaste.
almonds nibs coated Fresh and spicy
Passion with milk chocolate. Cocoa fat mass: 36% - Sugar: 29% It is the quality of the Vietnamese beans
Intensely passion fruit 5 kg and the Weiss expertise that give this
jelly, coated with dark Caprice Blanc new chocolate such a surprising profile. Li
chocolate. Valencia almonds Chu 64% has a strong chocolate flavour,
- Roman hazelnuts accompanied by vanilla notes, dried fruit
praline with nougatine aromas and a hint of liquorice. Next,
nibs coated with white fresh and acidulous notes appear. It ends
chocolate. with a long finish on the palate.
Cocoa fat mass: 35% - Sugar: 34%
5 kg

“Selection des Ateliers Weiss”

Assortment (1121179)
100 pieces (10 of each)

44 45

DARK CHOCOLATE BLENDS EBENE 72% GALAXIE 67% ORICAO 58%

46 (1022018) (1024033) (1022063)

DARK CHOCOLATE DARK CHOCOLATE DARK CHOCOLATE

Strong and round Suave and fruity Weiss quality every day
The harmonious mix of Ecuador beans An exceptional couverture chocolate Dark chocolate with intense flavour. Easy
gives roundness and sweetness to made from the blend of beans from 4 to use for all applications.
powerfull African cocoa. Free-lecithin of the world’s best regions. It shows The first taste of Oricao 58% reveals
guaranteed. Ruban Bleu at Intersuc promise with its brilliant brown colouring its smoothness, giving several aroma
Exhibition. and clean sharp break. On the palate its blends. Only then all the typical chocolate
tannins are very much present without notes are revealed, giving an incredible
Cocoa fat mass: 44% - Sugar: 27% being bitter, born by a light acidity and lingering, luxurious flavour, and a very
Cocoa beans origins: Africa, Ecuador, notes of red berry. It has a long and chocolaty finish.
Venezuela, Trinidad & Tobago round finish on toasted aromas of dried
5 kg fruit. Its texture is perfect; both fluid and Cocoa fat mass: 36% - Sugar: 37%
full, adaptable to every use. Cocoa beans origins: Africa

Cocoa fat mass: 41% - Sugar: 31% 5 kg
Cocoa beans origins: Africa, Trinidad &
Tobago, Ecuador, Brazil

5 kg

47

MILK & WHITE CHOCOLATES GALAXIE MILK 41% BLANC ANEO 34% BLANC NEVEA 29%

48 (1024034) (1121367) (1022012)

MILK CHOCOLATE WHITE CHOCOLATE WHITE CHOCOLATE

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, sugar
couverture results from the blend of four for snow, Anëo is a white chocolate and vanilla, this couverture leaves a
great world origins. Its colour is brilliant with a beautiful pale color. Anëo is not slightly caramelised milk taste on the
and blond, with a sharp break. On the too sweet, and caresses the palate with palate. It is very fluid and easy to work
palate the velvety tannins melt into a fresh and velvety dairy flavors, perfectly with. It has 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 tex- fat mass: 7%
ture, and will bring out your creativity in Cocoa beans origin: Africa
Cocoa fat mass: 35% - Sugar: 36% - Milk all kinds of different creations. 5 kg
fat mass 5.5%.
Cocoa beans origins: Venezuela, Ecuador, 5 kg
Madagascar and Africa

5 kg

49

BARD’S CHOCOLATE COUVERTURE NUT PROUCTS

Weiss Roman Hazelnut Praline Hazelnut & Almond Praline Powder
Paste 50/50 Praline Paste 50/50 (1026056)
(1026024) (2331) 1.5 kg
5 kg 5 kg

Patissier Artisan Dark 70% Bard’s Acao Dark 53.5%
(RCD-3800C) (RCD-39002A)
5kg 5kg

Bitter dark chocolate with a powerful cocoa taste. Pronounce chocolate taste at first, and pleasantly
This is a laboratory chocolate and not a couverture bitter at the end. Very fluid and shiny couverture.
chocolate because of its low cocoa fat content (19%). Easy to work with and to temperate.
Ideal for baking brownie, cookies, mud cakes. Applications: ganache, mousse, baking, coating,
Applications: ganache, mousse and baking moulding
Cocoa beans origin: Africa Cocoa beans origin: Africa

Gianduja Block Sosa Roasted Hazelnut Sosa Raw Almond Paste
(1020011) Paste (45300000)
1 kg (45300016) 1 kg
1 kg

Bard’s Acao Milk 35% Bard’s Acao White 31% Sosa Pistachio Paste Sosa Pistachio Pralicroc Sosa Marzipan 50%
5kg 5kg (45300040) (45351004) (45400000)
1 kg 1.25 kg 1.75 kg
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

50 51

COCOA COMPLEMENTS CHOCOLATE SHELLS

Cocoa Powder Cocoa Butter Weiss Pure Cocoa Paste
(427092) (1121862) (1028053)
1 kg 2.5 kg 1 kg

Marie Charlotte Marie Annette Snobinette Dark Coffee Cup Dark
(E0303) (E0312) (E0318) (E0105)
W 6cm/ H 35mm W 5cm/ H 28mm W 27mm/ H 21mm 44 x 56 x 21
135 pieces 132 pieces 315 pieces 312 pieces

Chocolate Batons Weiss Cocoa Nibs Crepe Dentelle Flakes
(680038) (1028072) (2450)
300 pieces 500 g 2 kg

13 mm 13 mm 13 mm

Truffle Shells Dark Truffle Shells Milk Truffle Shells White
(12) (11) (13)
630 pieces 630 pieces 630 pieces

Sosa Peta Crispy White Sosa Peta Crispy Dark Sosa Peta Crispy Neutral Sosa Brownies Granite 53
Chocolate Chocolate (58500002) (340088)
(58500050) (58500052) 750 g 1 kg
900 g 900 g

52

CHOCOLATE DECORATION

Chocolate Shavings Dark Chocolate Shavings Milk Chocolate Shavings White Mini Crystal Diamond 1cm Pink Daisies Dark Chocolate
(CHS01) (CHS02) (CHS03) (7209) (030081) Gold Mini Leaves
2 kg 2 kg 2 kg 240 pieces 176 pieces (007346)
3.6 x 2.1 cm
Pencils Rubens Dark Pencils Rubens White Stick Zebra Mini Pink Diamond 1cm White Daisies Decorations
(E0274) (E0258) (E1644) (7246) (004857) Classic Leaves Dark
10cm 10cm 9cm 240 pieces 176 pieces Chocolate Traits Gold
220-230 pieces 220-230 pieces 156 pieces (007395)
Medium Crystal Diamond 1.4cm Happy Birthday 5 x 2.9 cm
Mini Lux Pearls Dark Mini Lux Pearls Milk Mini Lux Pearls White Mini Lux Pearls Caramel (7210) Chocolate Piece
(8509) (8507) (8503) (8542) 224 pieces (003155) Curved Green Leaves
500 g 500 g 500 g 500 g 10.5 x 5 cm (4742)
Medium Pink Diamond 1.4cm 120 pieces 240 pieces
(7239)
224 pieces Happy Anniversary Chocolate Coffee Beans
Chocolate Piece (10399)
(001130) 285 g
? cm
70 pieces 55

54

NEUTRAL CHOCOLATE PIECES

Round Extra Fin Dark Round Extra Fin White Round Extra Fin Dark Round Extra Fin White
Choc Ø5 cm Choc Ø5 cm Choc Ø3.5 cm Choc Ø3.5 cm
(030146) (030149) (030154) (030155)
180 pieces 180 pieces 325 pieces 325 pieces

Discover a hand-crafted decorative, Square Extra Fin Dark Square Extra Fin White
neutral, bright and elegant finish, which Choc 5 cm Choc 5 cm
will enhance all of your creations whatever (030153) (030150)
their size. Do not waste time making 175 pieces 175 pieces
these basic decorations yourself! A time
saver combined with the quality of our 57
chocolates, including our Ecuador Pure
Origin dark chocolate, will soon make these
decorations one of your daily allies.

TRANSFER SHEETS Transfer Sheet Transfer Sheet Transfer Sheet Transfer Sheet
Flic Flac Floc Mikado Bordeaux Herbes Pink Paradise
58 (25011) (7499) (7503) (7899)
40 x 25 cm 40 x 25 cm 40 x 25 cm 40 x 25 cm
17 sheets 17 sheets 17 sheets 17 sheets

Transfer Sheet Transfer Sheet Transfer Sheet Transfer Sheet
Perse Kaleidoscope Arty Acidule
(7717) (36007) (36008) (36012)
40 x 25 cm 40 x 25 cm 40 x 25 cm 40 x 25 cm
17 sheets 17 sheets 17 sheets 17 sheets

Transfer Sheet Poudre Transfer Sheet Transfer Sheet Transfer Sheet Transfer Sheet
(36011) Café Klimt Le Peigne d’Eddy Phoenix
40 x 25 cm (7781) (7883) (7905) (7950)
17 sheets 40 x 25 cm 40 x 25 cm 40 x 25 cm 40 x 25 cm
17 sheets 17 sheets 17 sheets 17 sheets

59

CUSTOMIZATION IS A PIECE OF CAKE All the customization ideas presented in these pages were
made in conjunction with:
PCB Création lets you personalise your Transfer sheets for fondant, transfer sheets for chocolate,
products and promote your name and we fillable blisters, chocolate decorations (various shapes),
make it a snap too! The Eustralis team is at signets and printed moulds.
your disposal to assist you in this process
that will make your products unique and 61
unforgettable. Together we will define and
develop the products that best match your
needs. Personalisation can be done on
standard products as well as original ones.
Feel free to ask our team and we will be
happy to fulfil your wildest dreams!

METALLIC DECORATIONS FAIRY FLOSS

Gold Silver Bronze 63
(004481) (004483)
15 g (004482) 12.5 g
12.5 g

Amber Emerald Sapphire Ruby

(004486) (004479) (004480) (004485)
15 g 12 g 12 g 15 g

Chocolate Fairy Floss Rose Fairy Floss
(IRA08) (IRA03)
200 g 200 g

Gold Leaves 23KT - 8 x 8 cm
(SP039)
25 pages

Silver Leaves - 9.5 x 9.5 cm Pistachio Fairy Floss Vanilla Fairy Floss
(SIL01) (IRA02) (IRA01)
25 pages 200 g 200 g

62

FAT SOLUBLE COLOURS ALL PURPOSE COLOURING PASTE

Natural Yellow Powder Red Powder Natural Green Powder Natural Black Powder Blue Powder

(004603) (004462) (004657) (004604) (004460)
100 cc / 25 g 100 cc / 26 g 100 cc / 50 g 100 cc / 17 g 100 cc / 22 g

Instructions

Melt the cocoa butter, add some colouring powder and mix with a stick blender. Red Hot Strawberry Red Mind Green Lemon Yellow Egg Yellow
(59100600) (59100602) (59100604) (59100606) (59100608)
With this base, you can colour your products. This mixture can be stored: all you need is to 200 g 200 g 200 g 200 g 200 g
melt it before using it again.

Yellow Lemon Red Raspberry Pistachio Green Blueberry Blue White Natural Black Red Strawberry Orange Brown Violet Blue White
Cocoa Butter Cocoa Butter Cocoa Butter Cocoa Butter Cocoa Butter Cocoa Butter Cocoa Butter (59100610) (59100612) (59100614) (59100616) (59100618)
(004455) 200 g 200 g 200 g 200 g 200 g
200 g (004470) (004457) (004454) (004453) (004611) (004456)
200 g 200 g 200 g 200 g 200 g 200 g 65
64
Make your work easier with these ready-to-use coloured cocoa butters which will assure you a perfect colouring. Colour Paste, soluble or dispersable,
You can use this product in many different ways: in water, fat, topping, etc indicated
for pastry or confectionery.
• with a brush,
• with a spray (gun, airbrush)
• You can colour your chocolate, tint your creams...

BOIRON FROZEN FRUIT PUREES ORCHARD FRUITS

Code Description Size

Apple Green Puree 1 kg

746 Apricot Puree 1 kg
512
726 Blood Peach Puree 1 kg
685
582 Chestnut Vanilla Puree 1 kg
735
757 Fig Puree 1 kg
724
100% 100% Pear Puree 1 kg
Practical Taste
Zero Rhubarb Puree 1 kg
100% Compromise 100%
Consistent Natural White Peach Puree 1 kg



TROPICAL FRUITS

Code Description Size

Banana Puree 1 kg
Coconut Puree 1 kg
534 Guava Puree 1 kg
571 Lychee Puree 1 kg
631 Mango Puree 1 kg
791 10kg Mango Puree 10 kg
680 Passion Fruit Puree 1 kg
874 10kg Passion Fruit Puree 10 kg
720 Pineapple Puree 1 kg
731 Pomegranate Puree 1 kg
524
621

RED FRUITS

Code Description Size CITRUS FRUITS

Code Description Size

701 Blackberry Puree 1 kg Bergamote Puree 1 kg PastryFrIunigtrse&dients
706 Blueberry Puree 1 kg Blood Orange Puree 1 kg
545 Cassis Puree 1 kg 567 Kalamansi Puree 1 kg
642 Cherry Morello Puree 1 kg 540 Lemon Puree 1 kg
609 Raspberry Puree 1 kg 664 Lime Puree 10 kg
854 10kg Raspberry Puree 10 kg 565 Mandarin Puree 1 kg
587 Strawberry Puree 1 kg 566 Yuzu Puree 1 kg
842 10kg Strawberry Puree 10 kg 551
568



66 67

IQF FRUITS & COULIS PRESERVED FRUITS

Exotic Coulis Raspberry Coulis Baby Pears Baby Apples Apricot Halves
(1484) (1436) (145) (173) (200)
500 ml 500 ml 850 g 425 g 2.2 kg

Cherry Griotte Amarena Cherries
- Pitted, in Kirsch - Pitted, in Cherry Syrup
(2341) (154)
2 kg 910 g

Raspberry Whole Chestnut Whole Apple Compote Sweet Chestnut Cream Natural Chestnut Puree
(179) (267) (16) (4/4CM) (4/4PU)
2.5 kg 1 kg 4.25 kg 1 kg 870 g

68 69

FREEZE DRIED RED FRUITS FREEZE DRIED CITRUS & EXOTIC FRUITS

Blackberry Whole Blueberry Slices Banana Slices Blood Orange Powder Blood Orange Slices
(5310) (5410) (5210) (6551) (6552)
200 g 200 g 200 g 150 g 100 g

Raspberry Powder Raspberry Whole Coconut Crumbs Lemongrass Lychee Whole Mandarin Segments
(7252) (7250) (5530) (5125) (6325) (6410)
200 g 200 g 70 g 250 g 200 g 150 g

Strawberry Powder Strawberry Slices Mango Slices Passion Fruit Powder Pineapples Chunks Yuzu Juice Flakes
(7320) (7315) (6511) (6581) (7020) (7425)
150 g 100 g 150 g 200 g 200 g 50 g

70 71

FREEZE DRIED ORCHARD FRUITS & VEGETABLES SOSA FREEZE DRIED & CRISPIES

Apple Slices Plum Slices Sosa Freeze Dried Sosa Crispy Sosa Crispy
(5054) (7210) Wild Strawberry Passion Fruit Mango
150 g 150 g (44050354) (44050516) (44050541)
80 g 200 g 250 g

Cherry Whole Rhubarb Battons
(5451) (4015)
200 g 100 g

Sosa Wetproof Crispy Sosa Wetproof Crispy Sosa Wetproof Crispy Sosa Wetproof Crispy
Passion Fruit Raspberry Mango Yogurt
(44050902) (44050906) (44050908) (44050900)
400 g 400 g 400 g 400 g

Green Pea Whole Beetroot Powder
(3870) (3110)
60 g 200 g

Sosa Crystalised Sosa Crystalised Sosa Freeze Dried
Rose Blossom Violet Blossom Black Truffle Shavings
(41100005) (41100011) (49010020)
500 g 500 g 5g

72 Whole Capers Kalamata Olive Slices 73
(99809) (99810)
80 g 80 g

SOSA POWDERS SOSA FLAVOURS & ESSENCES

74 Sosa Extract Powder Sosa Wasabi Powder
Dulce De Leche (48000213)
(152000) 200 g
500 g
Sosa Bitter Mandarin Sosa Lime Sosa Yuzu Sosa Sweet Orange Sosa Lemon
Natural Aroma Natural Aroma Natural Aroma Natural Aroma Natural Aroma
(46000116) (46000125) (46000134) (46005001) (46005004)
50 g 50 g 50 g 50 g 50 g

Sosa Extract Powder Sosa Organic Matcha Sosa Lavender Sosa Violet Sosa Rose Sosa Elderflower Sosa Liquorice
Coconut Milk Green Tea Powder Natural Aroma Natural Aroma Natural Aroma Natural Aroma Natural Aroma
(44050413) (47200038) (46080001) (46080014) (46080025) (46080034) (46130001)
400 g 350 g 50 g 50 g 50 g 50 g 50 g

Sosa Smoke
Extract Powder
(52005003)
500 g

Sosa Glacial Mint Sosa Garden Mint Sosa Green Tea Sosa Yuzu
Natural Aroma Natural Aroma Natural Aroma Compound
(46140034) (46140074) (46140072) (44600024)
50 g 50 g 50 g 1.5 kg

75

SPICES & FLAVOURINGS COOKING ALCOHOLS

Code Description Size



AL018 Armagnac 60% 1 l

AL008 Brandy 50% 2 l

AL009 Brandy 50% 5 l

AL010 Brandy 50% 20 l

AL012 Calvados 40% 2 l

AL100 Cointreau 60% 1 l

Vanilla Extract Vanilla Paste with Seeds AL011 Creme de Cassis 50% 1 l
(200100) (294)
1l 1.5 kg AL200 Grand Marnier 50% 1 l

AL005 Kirsch 45% 2 l

AL030 Madeira 17% 2 l

AL404 Pastis 50% 1 l

AL021 Pear William 45% 500 ml

AL109 Porto 19% (with salt and pepper) 2 l

AL020 Raspberry Extract 50% 500 ml

AL001 Rum Negrita Double Aroma 54% 2 l

AL002 Rum Negrita Double Aroma 54% 5 l

AL003 Rum Negrita Double Aroma 54% 20 l



Vanilla bean - Bourbon from Café Trablit Liquid
(195)
Madagascar 1l
(2044)

76 77

TEXTURIZERS

Gelatine Leaves - Gold Gelatine Leaves - Titanium Sosa Beef Gelatine Sosa Agar Agar Sosa Gelespessa (Xanthan Gum) Sosa Elastic
(2508) (2213) (58000001) (58050115) (58050011) (58050036)
Bloom 205 - 2 g sheets Bloom 105 - 5 g sheets 750 g 500 g 500 g 750 g
1 kg 1 kg
Beef gelatine powder is a Type B Carbohydrate, type of an algae. For sauces, raw coulis, vinaigrettes, Very elastic gelling agent.
Gelatine. It is a gelatine of the Use for: hard caviar, hot gelatines texturized soups, suspensor effect Mix of carob bean gum and
highest quality. It is perfect for (90ºC), gelatines, purees, veils, ; Dosage: 6 to 15g/kg ; Dissolve in carrageen. Use to make elastic
any recipe that calls for gelatine foams. Dosage: 2-15 g/kg depending cold or hot, mix with turmix ; Works gelatines ; Dosage: 25-50 g/
as well as for clarification. on desired hardness degree. Mix in with any kind of liquid with water kg ; Pour the powder with the
liquid, bring to boil, let cool down. content higher than 80% ; Heat and rest of the solids over the liquid,
not resistant to freezing; thermo freeze resistant, thermo irreversible. heat ; Application: any liquid
reversible. elaboration ; Resists freezing.

Sosa Fish Gelatine Sosa Instagel Sosa Vegetal Gelling Sosa Gelcrem Hot Sosa Pro Pannacotta (lota) Sosa Maltosec
(58050077) (58000008) (58050000) (58050040) (58050064) (58050030)
600 g 500 g 500 g 500 g 800 g 500 g

Gelatine from fish animal origin Sosa Instant Gel is the perfect This vegetarian gelatine consists Refined corn starch, treated at Creates a perfect soft gel for Maltodextrin made from tapioca
; 250 bloom ; Dosage: 7-14 product for you if you’ve always of the natural ingredients high temperatures ; Use for cooked Pannacotta, Flan, Pudding, Cuajadas ; Use to make polvorones, rocks,
g / kg ; Dissolves in hot liquid wanted a replacement for leaf carrageenan (an algae species) creams (custards, Bechamel...) ; and Drinkable Jellies. Pro Pannacotta powders, sand, crunchy nut
with strong agitation ; Gelation gelatine - Simply use 8g of and resin (carob tree). Simply Dosage: 20-50 g/L ; Mix in cold doesn’t allow freezing and is heatable elaborations ; To mix with any
speed: Intermediate. InstantGel for every leaf of gelatine stir into cold liquids then heat an heat until boiling ; Thickening until about 50°C unless mixed kind of fat (oil, choc...) ; Soluble
you would have previously used. to 90°C and allow to cool below agent resists high temperatures extremely well. Application: Mix with in cold and hot.
78 Alternatively 55g InstantGel for every 60°c to activate as a gelling and is stable to put in the oven, liquid while whisking vigorously. Then
1 Litre of liquid. There is no need agent.This product produces a allows freezing. heat to 194°F/90°C to completely 79
to heat this product although it is gel with great transparency and dissolve. Dosage: 2-15g/kg.
resistant over heat for 30 minutes. elasticity.

TEXTURIZERS

Sosa Proespuma Hot Sosa Proespuma Cold Sosa Soyawhip Sosa Pectin Acid Free Sosa Pectin Xoco Nappage X58 Sosa Pectin NH
(57001001) (57001002) (200524) (58030012) (58030018) (58030000)
500 g 500 g 300 g 500 g 500 g 500 g

Sosa Pro Espuma Hot is used for Used for the production of espumas, Emulsifier. Soy protein powder Elaboration: Custard, flan, mock For chocolate nappage, gels with Pectin NH is a thickener primarily
the production of espumas and ice-cream or cocktails. Gives volume used to create foams out of fruit spread, Nappage, dairy drinks’ milk. Suitable for products rich in used for preparing glazes for
cocktails. Add volume to create a and holds to make a light foam from any type of liquid; Egg white Indicated for dairy products and calcium. ; Dosage: Nappage 8 to 15 fruits tarts and pastries. Pectin
light foam. This product is especially liquid state. This product is especially powder substitute for meringues those rich in calcium. Use: Mix g/kg ; Observations: Slow gelling. NH is thermally reversible - it
suited for hot creations and for use suited for cold creations and for use and macarons.. Dosage: with the sugar stirring vigorously. Final effect in 24h. Firm, brilliant, can be set, re-melted, and
with a thermal creamer gun with with a creamer gun and N2O. (also 10-50g/0.01-0.05kg. Bring to a boil. Observation: Firm elastic, thermo-reversible gels. set again. Dosage: 8-20 g/
N2O. (also known as Hy Foamer). known asHy Foamer). Recommended gel. Freezable. No syneresis. kg nappage ; 30-40 g/kg fruit
Recommended dosage;50-100g/1L of dosage;50-100g/1L of liquid. Thermo-reversible. spread (+ citric acid).
liquid.

Sosa Lecitina de Soja (Soy Lecithine) Sosa Procrema 5 Bio Sosa Prosorbet 5 Neutral Hot Sosa Pectin Yellow (Rapid Set) Sosa Citric Acid Sosa Acorbic Acid
(59000016) (57000010) (57000000) (58030017) (46500022) (46500020)
500 g 1.5 kg 500 g 500 g 1 kg 1 kg

It helps incorporation of air Ice Cream Stabilizer ; Dosage: 5g/ltr. Sorbet stabilizer blend. Ready to Creates traditional jams and Use to add acidity to dishes instead of Use as an antioxidant wash for
in an emulsion ; Natural soya use. Dosage: 5g/ltr. sliceable fruit spreads. Mix with Lemon Juice to add balance to flavour
lecithin-based emulsifier. Lecite sugar first and then add to fruit and or create a “zingy” mouth feel. It can fruit & vegetables. Recommended
can convert fruit juices and other bring to a boil. Thermoreversible. be used to make jams, fruit spreads,
watery liquids into airs and can Ready to use. Dosage: 8-25g/kg. mousse, lemon tart or as a natural usage is 0.05g per litre as a
also be used to emulsify impossible preservative.
sauces. Soluble in cold liquids. Try preservative in juice & drinks,
using to create airs from fruit juices
which can also be frozen. or 3%-5% as an antioxidant

80 wash for fruit & vegetables. Has

a beneficial effect on volume,

crumb structure & softness of

breads. 81

SUGARS

Glucose Syrup Glucose Syrup Non Melting Icing Sugar Sosa Isomalt Powder Sosa Dextrose Powder Sosa Mannitol (Granulated) Sosa Sorbitol
(777040) (777001) (3154) (100543) (100506) (100004) (100656)
1 kg 7 kg 5 kg 4.3 kg 3 kg 500 g 750 g

Sosa Dextrose is a simple sugar, it An alcohol sugar. Sweetener Facilitates the durability of the
is rapidly fermented, hastens the suitable for diabetics. With a low emulsion and slows rancidity of
rising process and reduces cooking hygroscopicity it does not pick up fats in products such as icing,
time and energy costs. As a reducing water from the air until the humidity truffles or ganache. No browning
sugar, dextrose also yields desirable level is 98%. Making it very useful occurs upon thermal treatment.
browning in less cooking time. Also as a coating for hard candies, dried Applications: Desserts,
known as Glucose Powder. fruits, and chewing gums. Pleasant Chocolatier, Ice Cream.
taste.

Pearl Sugar Sosa Muscovado Sugar Sosa Liquid Inverted Sugar Sosa Glucose Powder Sosa Trehalosa Sosa Maltodextrine
(PER001) (101007) (100214) (100605) (100112) (100620)
10 kg 750 g 1.4 kg 3 kg 700 g 600 g

82 A fine, moist texture, a high Used in the baking and Dehydrated glucose syrup. It Trehalose delays the retrogression of Sosa Maltodextrin has low sweetening power
molasses content. Strong confectionery industry to prevents the crystallisation of starch and the denaturation of proteins. It and does not add calories. It is employed as a
lingering flavour (vanilla, prevent recrystallization of sugar in candies and gummy is resistant to freezing and prevents the bulking agent, but can also absorb oils. Malto
tonka); Use in place of dark sugars and to increase the shelf sweets. It provides elasticity formation of ice crystals on ice-cream. It is readily soluble when cold or hot. It becomes
brown sugar. life of baked items by retaining and keeps products such as enhances flavours and prevent oxidation of a manipulable powder when mixed with oil (2
moisture. Will also enhance pastries, icing and truffles soft. fruit and vegetables allowing them to dry and parts Maltodextrine to 1 part oil) and dissolves
texture and smoothness to 75 gr of powdered glucose giving them a very crunchy texture. It acts completely on contact with any aqueous
fillings, ice cream and ganache. substitutes 100 gr of liquid as a stabiliser in whipped cream, mousse medium. Can be used as a replacement for
Similar to Trimoline. glucose. and meringues. It prevents syneresis due to sugar in savoury ice cream or sorbet.
absorption of sugar in gummy sweets and mix
in fruit. 83

FONDANTS & GLAZES EQUIPMENT

Neutral Mirror Glaze - Neutral Glaze Apricot Glaze Silicone Baking Paper Guitar Sheets
Cold process (301299) (301305) (BA01)
(771130) 16 kg 8 kg 60 x 40 cm (GUIT1)
7 kg 500 sheets 80 micro
100 sheets

Code Description Size Acetate Sheet Piping Bags Roll
ACE07 Acetate Roll 40mm 100m (ACE12) (PI002)
ACE08 Acetate Roll 45mm 100m 60 x 40 cm Ø: 35 cm - H: 55 cm - 80μm
ACE09 Acetate Roll 50mm 100m 25 sheets 100 bags
ACE10 Acetate Roll 60mm 100m
Fondant White - Soft Fondant White - Soft 85
(772333) (772380) EqPuaicpkamgeinntg&
1 kg 15 kg

84

SILMAE MINI SILICONE MOULDS Mini Half Sphere 9ml
(000380)
Mini Square 17ml Ø31x17 mm
(000177) 8x12 = 96 Cavities
31x31x19 mm
8x12 = 96 Cavities Mini Cylinder 39ml
(002756)
Mini Round 18ml Ø51x21 mm
(000277) 6x9 = 54 Cavities
Ø34x21 mm
8x12 = 96 Cavities Mini Pomponette 15ml
(003587)
Mini Financier 15ml Ø35x17 mm
(000289) 8x13 = 104 Cavities
48x25x14 mm
6x13 = 78 Cavities

Mini Madeleine 6ml Mini Florentin 6ml
(000305) (009374)

41x30x10 mm Ø45x4 mm
10x10 = 100 Cavities 7x10 = 70 Cavities

86 87

SILMAE INDIVIDUAL SILICONE MOULDS

Cylinder 145ml Half Sphere 122ml Financier 50ml Cube 155ml Cube 113ml Silhouette/Shape 90ml
(000167) (000379) (000508) (003062) (003279) (004154)
87x49x15 mm 50x50x70 mm 80x40x30 mm
Ø69x40 mm Ø75x40 mm 50x50x48 mm
4x6 = 24 Cavities 4x6 = 24 Cavities 6x6 = 36 Cavities 3x5 = 15 Cavities 4x6 = 24 Cavities 6x6 = 36 Cavities

Cylinder 96ml Cube With Drop 123ml Cube 120ml Canelé 91ml
(000723) (002874) (004304) (004306)
63x63x31 mm
Ø78x20 mm 60x60x41 mm Ø55x50 mm
4x6 = 24 Cavities 4x6 = 24 Cavities 5x7 = 35 Cavities 5x8 = 40 Cavities

88 89

SILMAE INDIVIDUAL SILICONE MOULDS SILMAE SILICONE MATS & SHEETS

Fondant Avec Puits/Hole 106ml Bûchette 111ml Bûchette Square 112ml Sponge Cake & Insert 280ml Pastry Baking Sheet Bread Baking Sheet
(004492) (004528) (008555) (001313) (003222) (004071)

Ø58x55 mm 126x36x35 mm 120x34x30 mm Ø150x16 mm 400x600 mm 400x600 mm
4x6 = 24 Cavities 2x12 = 24 Cavities 6x4 = 24 Cavities 2x3 = 6 Cavities

Florentin 12ml Tatin 250ml Smooth Mat Eclairs
(009383) (010665) (004387) (010792)
400x600 mm
Ø60x4 mm Ø100x35 mm 355x552x15 mm 9x4 = 36 Cavities
5x8 = 40 Cavities 3x5 = 15 Cavities


90 91

LARGE COCKTAIL PACKAGING MINI COCKTAIL PACKAGING Design F

Fantasy Quality

Yogurt Glass 120 ml Yogurt Glass 180 ml Design Fantasy Quality Design Fantasy Quality Design
(VY12) (VY18)
100 pieces 100 pieces Evo Cup 60 ml Barok Cup 60 ml Quality Kova Cup 60 ml
Ø55 mm x 65 mm Ø51 mm x 90 mm (VE60C) (VB6C) (KV6C)
200 pieces Fantasy3Ø04Q09upmailemitcyexsD6e2simgnmFantasy 300 pieces
Quality Design Fantasy Quality Fantasy Quality Design Fantasy Quality Design Fantasy Ø44 mm x 74 mm 50 mm x 50 mm x 45 mm
Kova Cup Lid 160 ml
Fantasy Quality Design Fantasy Quality Design
(CKV16)
Quality Design Design

Design Fantasy Fantasy Quality

Quality Design Fantasy Quality Design

400 pieces

$68.05*

17 cents per lid

Hydra Cup 60 ml Lova 30 ml Pipette 4 ml
(MB16C) (LOV3) (XPP04)
200 pieces 200 pieces 500 pieces
Ø35 mm x 75 mm Ø48 mm x 60 mm (back) x 30 mm
(bottom) 93

Yogurt Lid (fit both yogurt glasses) Kova Cup 160 ml
(CVA7) (KV16)
750 lids 400 pieces
58 mm x 58 mm x 76 mm

92

THANK YOU TO OUR PARTNER

Dishwashers Dishwashers Ovens Oven
Accessories Accessories

Smeg professional Different products including The remarkable result of Trays, steel supports, hoods
dishwashers, the natural baskets, supports and trays design and technology, specifically designed for Smeg
evolution of over 40 years of for hood typedishwashers Smeg Foodservice Foodservice appliances and
experience in designing and complete the Smeg Foodservice professional ovens represent pan stands of all sizes can be
producing dishwashers, are built Solutions range of professional excellence from all points of combined with Smeg’s product
entirely in Italy and dedicated dishwashing products. view. range.
to bars, restaurants and
residential facilities.

To our loyal customers: Thank you for supporting us.

-Eustralis Food Qld

QLD Office: 07 3266 0444 | Fax: 07 3266 7511 | Email: [email protected] | Web: www.smegfoodservice.com/au | #Eustralis
Showroom - 46 Northlink Place, Virginia QLD 4014

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EUSTRALIS FOOD