classic fine foods product collection 2015 pastry

P R O D U C T C O L L E C T I O N 2 0 1 5

T +44 (0) 20 7627 9666

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The New Covent Garden Market

London, SW8 5LL

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Unit C2 Phase 11 Claymore

Tame Valley Commerce Centre

Wilnecote Tamworth

Staffordshire, B77 5DQ

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LONDON WEST MIDLANDS WWW.CLASSICFINEFOODS.CO.UK

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PA ST RY DECOR AT ION

DECORATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

DO IT YOURSELF DECORATIONS . . . . . . . . . . . . . . .

SHELLS, MOULDS & ENTREMETS . . . . . . . . . . . . . . .

LITTLE EXTRAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BA K ERY

PART BAKED BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

DANISH PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

READY TO EAT PATISSERIE . . . . . . . . . . . . . . . . . . . . .

OTHER BREAKFAST SOLUTIONS . . . . . . . . . . . . . . . . . . .

CON V EN IEN T SOLU T IONS

FROZEN MACAROONS.. . . . . . . . . . . . . . . . . . . . . . . .

PETITS FOURS & TRUFFLES . . . . . . . . . . . . . . . . . . . . . . . . . .

READY TO FILL SHELLS & SPHERES . . . . . . . . . . .

PASTRY TART SHELLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MINI CONES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FROZEN SPONGE SHEETS . . . . . . . . . . . . . . . . . . . . . . . . . . .

ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CHOCOL AT E & PR A L I NE S

GRAND CHOCOLATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

GRAND PRALINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

GIANDUJAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ALMOND PASTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FINISHING & DECORATING . . . . . . . . . . . . . . . . . . . . . . . . . .

FILLINGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BONBONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

READY TO FILL & READY TO USE . . . . . . . . . . . . . . . . . . . .

FRU IT PU R EE S, VA N IL L A & N U TS

FROZEN FRUIT PUREES . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FROZEN NUT PUREES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FROZEN FRUIT ZESTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

IQF FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

VANILLA PODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

OTHER VANILLA PRODUCTS . . . . . . . . . . . . . . . . . . . . . . . . .

AROMATIC PASTES & EXTRACTS . . . . . . . . . . . . . . . . . . .

MARRONS GLACES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

LABORATORY CHESTNUT PRODUCTS . . . . . . . . . . . .

CANDIED CITRUS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

NUTS & DRIED FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

T ECH N IC A L & OT H ER I NGR EDIEN TS

SPECIALITY TECHNICAL INGREDIENTS . . . . . . . .

CHOCOLATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SUGAR, WHITE FONDANT & NAPPAGE.. . . . . . . . . .

EGGS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4-17

22

23

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24

25-26

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27

32-37

38

38

41

43

44

45

47

48

49

50-51

115-116

117

118-119

121

122-125

127

128

89-97

98-105

106-109

110

72-75

76-79

80-81

82-85

55-56

59

60

62

62

62

Natural ingredients

Baking time & temperature

Defrosting time & temperature

Microwave cooking time & temperature

Product details; how to use, tips, application, technical advise and more...

Frozen products

Fresh products

Baking

TimeC U ISI N E 2015

is also available, call us for your copy

K E Y

Content

WWW.CLASSICFINEFOODS.CO.UK

CLASSIC FINE FOODS PROUD SPONSOR OF

C o n t i n e n t a l Patisserie

CLASSIC FINE FOODS AROUND THE WORLDWe are part of a global network, all sharing the same policy of high quality products and great service. Wherever your career takes you, you’ll find a Classic Fine Foods branch nearby! As the only specialist offering such broad geographical coverage, we are able to assist you all over the world.

A WIDE UNITED KINGDOM COVERAGE

From our London and Birmingham offices, we can service a large part of Southern England and the Midlands. Our additional courier network is expanding, and we can get you what you need, where you need it. Our Central London service operates twice daily, five days per week, which is one of the most responsive services available in the capital!

A FINE FOODS SPECIALISTOur philosophy is simple - to bring you the very best from around the world. We work hard at sourcing great value, innovative and artisan products, building and maintaining our strong relationships with producers we are proud to call our partners.

A COMPANY LED BY OUR CUSTOMERS

We are always on the lookout for new, creative, and innovative products to satisfy your demands. We want to help you make your creations even more unique, to help you stand out from the crowd, keeping you up to date with trends and to help you save time. If you are looking for a certain something, please do not hesitate to ask us about sourcing it for you.

THE HIGHEST PERSONALIZED SERVICE

We have a highly trained Customer Service team here at the office to answer your calls as well as a specialised team of Sales Executives out in the field to help you with your needs. These Classic Fine Foods ambassadors have in-depth product knowledge and a passion for the industry.

BRC CERTIFIED

We are so proud of our continued certification to BRC standard. It guarantees our ability to consistently store and distribute products safely. It allows us the ultimate in traceability and ensures

that you get a product you can be proud to use. We also have an in-house quality manager to ensure that our standards are as high as they should be.

ALWAYS BE CLOSER TO YOU

We value your feedback and hope that you will enjoy interacting with us via our marketing campaigns.

Every quarter we distribute our newsletter highlighting what’s new in our range and in the hospitality industry. Please let us know if you would like to receive this email full of good news!

We also understand the need to maximize your G.P., and hope we can help you achieve this with our regular Exclusive Offers. Don’t hesitate to ask to be included!

For those big events of every year, we have created our Special Easter and Special Christmas catalogues, which will be available for you to plan your menus. Within these pages will be new and exciting seasonal products, valuable offers and great tips - don’t miss out!

We select the best from the world & bring it to you

Dark & milk chocolate glazeAzélia milk: Hazelnut & Chocolatey

Fruit tattoos decorationsNatural fruit & flower extracts

Mini eclairs & religieuses patisserieFine butter pre proved Danishes

Ready to fill mini conesPetit fours & truffles

DON’T MISS OUR BRANDS & PRODUCTS!

p.14 p.24

p.45 p.74

p.102 p.109

p.117 pp.122-123

We are offering you organic and natural options when possible. From Valrhona Andoa organic milk and dark chocolate couverture (p.8, p.13) to PCB natural colourings (p.83, p.85) and Louis Francois Agar Agar vegetable gelatine (p.55).

With the growing demand for healthier and gluten free products, we are proud to say 90% of Valrhona’s chocolates are gluten free (pp.6-17), Valrhona Xocoline is sugar free (p.10, p.14) and many Capfruit references have no added sugar (pp.32-38).

It’s one of our objectives to help you control your costs. Have a look at our butler blend from Flechard (p.63), our ready to infuse vanilla sachets from Eurovanille (p.44) and our fine butter Danish products from Bridor (p.102).

We are enriching our range of ready to use options to save you time and energy. Don’t miss our ready to use bonbons from Valrhona (p.27), our ready to serve mini muffins (p110), our tart shells, mini cones and sponge sheets (pp.121-125).

We are looking for partners offering the best origins and committed to sustainability and local communities support. Try our Valrhona pure origin grand crus (p.6, p.13) and our vanilla pods from different origins with Eurovanille (p.43).

Make your creations more personalised. We have so many options of decorations with PCB (pp.68-78), including chocolate pieces and transfer sheets. And, you can also have your marrons glacés with your own logo thanks to Corsiglia (p.47).

ORGANICNATURAL

NON CHEMICAL

HEALTHYALLERGIES

LOW SUGAR

VALUE FOR MONEYALTERNATIVE

COST CONTROL

TIME SAVINGCONVENIENCEREADY TO USE

LOCALORIGIN

SUSTAINABILITY

BESPOKEBRANDED

PERSONALISATION

Mauritius, Comoros & Madagascar

Transfer sheets now in stock

Ready to serve mini muffins

Egg & meringue sponge sheets

DON’T MISS OUR BRANDS & PRODUCTS!

p.43

pp.76-77

p.110

p.125

Keep up with trends

Experience the finest chocolate in the world with our selection of GRAND CHOCOLATE including dark, milk, white and the exciting new blond chocolate.

Our grand PRALINE collection will suit your every need with a full spectrum of intensity and caramelised or nutty flavours. Here you will also find our large range of

food service products, including ready-to-serve bonbons and decorations such as our crunchy pearls.

C H O C O L AT E & P R A L I N E S

CH

OC

OL

AT

E&

PR

AL

INE

S

Technical suppport & skill development

Experts in fine cocoa since 1922

Innovation for the pastry chef

• Inspire your creativity with Valrhona L’Ecole du Grand Chocolat courses in Tain-l’Hermitage, France

• Improve your techniques and skills here in the UK with our Essentials Classes

• In-house professional taste testers and professional pastry chefs ensure consistency and high quality standards

• A sourcing strategy based on long term development directly with plantations all over the world

• From cocoa bean to chocolate bar, Valrhona masters every step in the production process

• A strict selection of the finest cocoa to ensure a consistent and exceptional taste

• Industry innovators leading the way in research and new product development

• From Guanaja 70% dark chocolate, the world’s most bitter chocolate, to Dulcey, the first Blond Chocolate

• Most recent additions enriching the milk chocolate family and exploring new flavour profiles and experiences

Grand Chocolates & Pralines

AZELIA 35% MILK CHOCOLATE: Hazelnut & chocolateyThis new creation combines two of the biggest Valrhona’s expertise: the expertise in chocolate and in pralines.

AZELIA offers a perfect harmony between chocolate, milk and hazlenuts. AZELIA is different to Gianduja as it can be used in any application, which opens up a completely new range of possibilities.

Page 24

Page 14

Page 14

Pages 6-17

BISKELIA 34% MILK CHOCOLATE: Chocolatey & toasted biscuitCaramel, toasted biscuit, a touch of salt, and chocolate. This new milk chocolate transports us to the world of our childhood.

Smooth and rich, BISKELIA is a pure milk chocolate that embodies all the expertise and know-how of Valrhona chocolatiers.

MILK & DARK CHOCOLATE GLAZE now available in discValrhona’s new glaze is now available in disc, a new format that is quick and easy to use.

It provides optimal fluidity for creating finer, more regular glazes with no over-thickening. It also enables a glossy appearance, whatever the support (tempered of cold).

GLUTEN FREEWith the growing concern towards food allergies and intolerances, Valrhona have conducted internal research and can now certify that more than 90% of its chocolate range is gluten free.

Grand Chocolates & Pralines

3

Grand Chocolates

PURE ORIGIN GRAND CRUS

GOURMET CREATIONS

The Professional Signatures collection is designed for professionals and offers a range of easy to use technical

chocolates with excellent results.

These blended chocolates have been created using unique recipes to ensure they lend themselves to specific

professional applications.

GRAND CRUS BLENDS

With its Pure Origin Grand Crus range, Valrhona has created chocolates with distinctive tastes that are truly representative of their origin.

Valrhona thus selects cocoa from the very best plantations, where nature is fully expressed and people cultivate unique know-how (harvesting, fermenting and drying beans).

With its Grand Crus Blends range, Valrhona has created blends of chocolate with elaborate, unique flavours.

Their secret? They combine different varieties of fine cocoa from various regions that have been chosen for

their complementary aromatic profiles.

With its Gourmet Creations range, Valrhona inspires creativity with recipes devised for professionals on the lookout for new flavours.

Thanks to its perfect knowledge of cocoa and the creativity of L’École du Grand Chocolat’s pastry chefs, Valrhona explores new tastes and creates original flavour combinations.

PROFESSIONAL SIGNATURES

4

AFRICA

BAHIBE LACTEE 46% FROM DOMINICAN REPUBLICMilk chocolate

TAÏNORI 64% FROM DOMINICAN REPUBLICDark chocolate

KALINGO 65% FROM GRENADADark chocolate

ALPACO 66% FROM ECUADORDark chocolate

MACAÉ 62% FROM BRAZILDark chocolate

ILLANKA 63% FROM PERUDark chocolate

MANJARI 64% FROM MADAGASCARDark chocolate

TANARIVA MILK LACTEE 33% FROM MADAGASCARMilk chocolate

ARAGUANI 72% FROM VENEZUELADark chocolate

OTUCAN 69% FROM VENEZUELADark chocolate


PURE ORIGIN The Pure Origin Grand Crus collection presents chocolates that capture the characteristics of their country of origin. Each of these chocolates is made from the best cocoa beans in the same area selected, based on the potential flavours that can be conveyed through the finished chocolate, by a Valrhona sourcer.

NYANGBO 68% FROM GHANADark chocolateSOUTH AMERICA

5

DARK CHOCOLATE


KALINGO 65%Spicy freshness

Extremely rich and complex intense freshness with very subtle aromas. Balance of the chocolate note delicately enhanced

by a touch of peppery mint Gluten free

VAL9789 – 3kg bag of beans

MANJARI 64%Tangy & Red Fruits

Fresh & acidic notes of red fruit flavours with a delicate finish of roasted nuts

Gluten freeVAL4655 – 3kg bag of beans

VAL0117 – 3x 1kg block

MACAÉ 62% Dried Fruits & Black tea

Dry yellow fruit notes at first woody, peppery and toasted aromas unveiling a bittersweet and black tea hinted finish


ILLANKA 63%Fruity & Velvety

Made with Grand Blanco beans, it offers an exceptionally creamy texture.

A strong tangy hit and subtle flavours of gourmet black fruits


TAÏNORI 64%Yellow Fruits & Intense

Progressively reveals fresh yellow fruits aromas followed by notes of roasted dried fruits reminiscent of freshly baked bread


OTUCAN 69%*Chocolatey & mineral

Soft and persistent bitterness, mineral freshness with accents of green banana,

hazelnut and walnut Gluten free


ARAGUANI 72% Chocolatey & full-bodied

Balance between warm notes, raisins, chestnuts and liquorice exceptionally

long on the palateGluten free


ALPACO 66%Oaky & Floral

Delicate, heady notes of jasmine and orange blossom melt into a deep chocolate

taste that gives a stately strengthGluten free


PURE GHANA 68%In the south part of Ghana, growing cocoa trees has been a tradition over a century old.

It’s in this hot and sunny region, melded with its rich and humid soil where they grow the cacao beans to produce Valrhona’s pure origin Grand Crus: NYANGBO Pure Ghana.

From the Gulf of Guinea beaches to Lake Volta, the farmers harvest, on a land constantly washed by tropical storms, one of the best cocoa in Africa.

As a true mirror of its origins, Nyangbo with its shy acidity allows a round chocolatey warm note to develop; followed by a soft and sweet spiciness. Its character is endorsed by a delicate bitter presence.

NYANGBO 68% Chocolatey & Roasted

Slightly acid, allowing round, warm intensely chocolate notes to developimpression of soft and spicy flavours


PUREDOMINICAN REPUBLIC

PUREECUADOR

PUREPERU

PUREMADAGASCAR

PUREBRAZIL

PUREGRENADA

PUREGHANA

PUREVENEZUELA

PUREVENEZUELA

* non stock item, to be ordered 7 days in advance

6

PURE GHANA 68%In the south part of Ghana, growing cocoa trees has been a tradition over a century old.

It’s in this hot and sunny region, melded with its rich and humid soil where they grow the cacao beans to produce Valrhona’s pure origin Grand Crus: NYANGBO Pure Ghana.

From the Gulf of Guinea beaches to Lake Volta, the farmers harvest, on a land constantly washed by tropical storms, one of the best cocoa in Africa.

As a true mirror of its origins, Nyangbo with its shy acidity allows a round chocolatey warm note to develop; followed by a soft and sweet spiciness. Its character is endorsed by a delicate bitter presence.

‘Ghana’ dessert with NYANGBO

7

DARK CHOCOLATE

GRAND CRUS BLENDS

ORGANIC & FAIR TRADE CHOCOLATEFor many years, Valrhona has been producing chocolate with strong ethical trade practices in mind. To strengthen and promote this ethic approach, Valrhona launched ANDOA NOIRE 70% with the best organic and Fairtrade produced raw ingredients available.

It has the particularity of being organic and Max Havelaar’s Fairtrade certified. This approach confirms Valrhona’s strong will to support local producers economically and socially while protecting the environment of cocoa plantations.

CARAÏBE 66% Balanced & Roasted

Bittersweet with a touch of acidity, offering a perfect balance against which it

reveals its chocolate & roasted notesGluten free

VAL4654 – 3kg bag of beansVAL0107 – 3x 1kg block

EXTRA BITTER 61%Chocolatey & Intense

Intense chocolate taste revealing a background of bitterness, denoting its

powerful characterGluten free


GUANAJA 70%Bittersweet & Elegant

Extraordinary bitterness revealing a whole range of aromatic warm notes



ASHANTI 67%Chocolatey & Spicy

Full body and round savours, intense in chocolate with delicate hazelnut nuances

and entangled spiciness of liquorice, cinnamon and Tonka beans


ANDOA NOIRE ORGANIC 70%Citrus & Intense Bitterness Refreshing and powerful

bitter-sweetness developing into shades of freshness


ABINAO 85% Powerful & Tannic

High cocoa content blend of Forastero beans from Africa.

Distinctive tannic bitternessGluten free


Passiflore & ANDOA bonbons

MILK CHOCOLATEPAGE 13

8

THE VERY FIRST DARK CHOCOLATE CONCENTRATEMade with the same blend of fine cocoa as GUANAJA, it is a technical solution intended to boost the chocolate intensity of your recipes. Indeed, in some recipes, the cocoa butter contained in chocolate couvertures limits the amount of chocolate use (the chocolate flavour is then quite mild and the colour is light) or requires the use of cocoa powder (the flavour and colour are naturally less chocolaty).

COEUR DE GUANAJA offers a smoother texture and intense chocolate flavour and colour.

COEUR DE GUANAJA 80% Intense Chocolate

Unique chocolate crafted to be 25% more powerful in flavour, for use where an

intense result is required. Low cocoa butter content


BISCUITS & CAKES

ICING

CREAMS ICE CREAMS

DRINKS GANACHES

It will bring lightness and creaminess to many of your creations as well as reinforcing the chocolate intensity of a

wide range of applications.

9

DARK CHOCOLATE

GOURMET CREATION



SUGAR FREE CHOCOLATEXOCOLINE 65% has been developed from a blend of fine cocoa beans selected from different plantations and chosen specifically for the complementaries in their flavours.

Slightly acidulous, the fruity notes blend into the roasted flavours, allowing the development of a delicate bitterness with woody undertones.

This assembly guarantees the sugar-free couverture remains both inimitable and consistent in taste.

CAFÉ NOIR 57%* Powerful & Tannic

Harmonious allegiance between fine cocoa flavours and the powerful character

of mocha and Arabic coffeesVAL0120 – 3x 1kg block

EXTRA AMER 67%*For Fillings & Cores

A balanced combination of power and bitterness


ÉQUATORIALE NOIRE 55%Special for Coating

Equatoriale Noire is renowned for its balanced taste and its ease of use


TROPILIA AMER 70%For banqueting

Gluten freeVAL2236 – 20kg box of beans

SATILIA NOIRE 62%For Coating

Bitter on the attack, followed by subtlearomas of sweet almond giving way to

long roasted, chocolatey notesGluten free

VAL6366 – 20kg box of beans

TROPILIA 53%For banqueting


NOIR ORANGE 56%Orange & Chocolatey

A tasty combination between fine cocoa flavours and the pervasive freshness

of orange notesVAL0122 – 3x 1kg block

XOCOLINE 65%Slightly acidulous with fruity

notes blend into the roasted flavours, delicate bitterness with woody undertones,

sweetened with MaltitolVAL5904 – 3x 1kg block

COCAO PASTE EXTRA 100%Remarkable for reinforcing the chocolate

taste in many recipes, powerfully enriching their flavours


Earl Grey & XOCOLINE FlavoursMILK CHOCOLATE

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10

THE WORLD OF MILK CHOCOLATEValrhona offers you elaborate and balanced milk chocolates with harmonious combinations that each take you on a different sensory journey. A large range of tastes to unleash your creativity!

Do you like your milk chocolate more milky, spicy, chocolatey? Rediscover the range of Valrhona milk chocolates and discern their characters. The subtle choice of ingredients and precise balance of the components provide a range with diverse sensory notes.

SPICY

product example CARAMÉLIA 36%

sweet, honey, vanilla, toffee, cereals, biscuity

MILK CHOCOLATE

MILKY

fresh milk, whole milk, cream, hot milk

CHOCOLATEY

fruity, hot chocolate, roasted cocoa

product example GUANAJA 41%

product example BAHIBE 46%

12


GRAND CRUS BLENDS

JIVARA 40%Creamy & Chocolatey

Pronounced cocoa notes, in perfectharmony with the vanilla and malt finish



GUANAJA LACTÉE 41%Milky Freshness & Chocolatey

Powerful chocolate taste which is softenedand enhanced by long milky notes and

without too much sweetnessGluten free


ANDOA LACTÉE ORGANIC 39%Intense Milky Notes & Chocolatey

Seductive milky softness and tender chocolate sweetness, all enhanced by

a hint of bitternessGluten free


CARAMÉLIA 36%Caramel & Salted Butter Notes

Its velvety smoothness instantly captivatesbefore it reveals an intense, powerful andcreamy caramel flavour, subtly enhanced

by savoury hints of biscuit Gluten free


TANARIVA 33% Milky & Caramel

Balance of acidulous flavours, softened bypronounced milky caramel notes


BAHIBE LACTÉE 46%Cocoa Intensity & Milky

On the edge of dark chocolate, between the power of cocoa and the smoothness of

milk, intense notes of cocoa with fruity tanginess and slight bitterness


PUREDOMINICAN REPUBLICPURE

MADAGASCAR

BAHIBE entremet

13

MILK CHOCOLATE

GOURMET CREATIONS

BISKÉLIA 34% Chocolatey & Toasted biscuit

Creamy and fresh milk chocolate, with notes of toasted biscuit and soft caramel,

and a touch of saltGluten free


COMBINING CHOCOLATE & NUT EXPERTISEValrhona brings a true innovation to the nutty flavour world with AZÉLIA, a chocolate with a stronger hazelnut taste, offering a wide range of uses (moulding and coating included, unlike Gianduja).

This new addition is the perfect harmony between chocolate, milk, and hazelnuts. Valrhona designed AZÉLIA with fresh cocoa and nuts, honing the taste and quality to perfection. Whether in the form of chocolate bonbons, bars, ganache, desserts, ice cream or sorbet, AZÉLIA’s cosy warm brown colour stirs our most generous and nostalgic instincts.


ÉQUATORIALE LACTÉE 35%Special for Coating

The chocolate of excellence both for thesmoothness of its taste and for its colour


TROPILIA LACTÉE 29%For banqueting


AZÉLIA 35%Hazelnut & Chocolatey

Perfect harmony between chocolate, milk, and hazelnuts. Notes of chocolate and

roasted hazelnuts mingle elegantlyGluten free


SATILIA LACTÉE 35% Dominant chocolate taste with a hint

of biscuit and not too sweetGluten free

VAL6367 – 20kg box of beans

XOCOLINE LACTÉE 41%* No added sugar

Unveils delicate, refined aromas, with a smooth, not too sweet taste, enhanced with a touch of sophisticated bitterness



14

Come back to simplicity: Noccio with AZÉLIA cremeux

15

WHITE CHOCOLATE

GOURMET CREATIONS

IVOIRE 35%Smooth & a hint of Vanilla

Delicately sugared and not too sweet, with flavours of fresh milk and vanilla



OPALYS 33% Milky & Delicate

Whitest of white chocolates specifically designed with high opacity for whencoverage is important. It has a velvety

texture and is not too sweetGluten free


PURE WHITENESSOpalys has an original flavour profile. With its pure and light colour and velvety texture, it offers a not-too-sweet flavour revealing harmonious aromas of fresh milk and vanilla notes.

Easy to work for any kind of application, it is especially suited to moulding and coating individual chocolate bonbons thanks to its perfect fluidity and opaqueness that shows off its pure white colour.


TROPILIA WHITE 29%For banqueting


Avola OPALYS entremet

16

BLOND CHOCOLATE

GOURMET CREATIONS

DULCEY 32%Creamy & Toasty

Creamy texture and unique blond colour that stand out. It has a delicious taste, not

too sweet, with intense biscuit flavours and a pinch of salt


DULCEY REVOLUTIONOpening up a new area of exploration for passionate artisans and chefs.

Valrhona launched its DULCEY Blond Chocolate 32% with its unique characteristics in September 2012. It was inspired by Frédéric Bau’s original recipe and has been enhanced by our experts. This new recipe, which is even more divinely indulgent than other white chocolates, richer than milk chocolate and sweeter than dark chocolate, provides craftsmen and chefs with a new forum for expression.

DULCEY goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mangos, bananas and apricots.

DULCEY RICE PUDDING

DULCEY MILLEFEUILLE

MARBLED DULCEY ICE CREAM

DULCEY PANACOTTA & EXOTIC MARMALADE

Dulcey can be used for any applications and is especially recommended for moulding, pastry ganache, cremeux and sorbet.

DULCEY BAR WITH CRANBERRIES

DULCEY CHOCOLATE TART

17

Creamy DULCEY with fig & blackcurrant

18

CODE Bon

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ABINAO 85% VAL5614

CARAÏBE 66% VAL4654

EXTRA BITTER 61% VAL4657

MANJARI 64% VAL4655

ANDOA DARK 70% VAL7025

COCAO PASTE EXTRA 100% VAL0134

GUANAJA 70% VAL4653

OTUCAN 69% VAL9556

ASHANTI 67% VAL6725

KALINGO 65% VAL9789

TAÏNORI 64% VAL5571

ALPACO 66% VAL5572

CARAQUE 56% VAL0102

ÉQUATORIAL NOIRE 55% VAL4661

NYANGBO 68% VAL6085

ARAGUANI 72% VAL4656

COEUR DE GUANAJA 80% VAL6360

ILLANKA 63% VAL9559

SATILIA NOIRE 62% VAL6366

CAFÉ NOIR 57% VAL0120

EXTRA AMER 67% VAL4663

MACAÉ 62% VAL6221

XOCOLINE NOIRE 65% VAL5904

• • •Optimal PossibleRecommended Not Possible

BLOND CHOCOLATE

WHITE CHOCOLATE

ANDOA LACTÉE ORGANIC 39%

IVOIRE 35%

DULCEY 32%

VAL7026

VAL4660

VAL9458

GUANAJA LACTÉE 41% VAL7547

BAHIBE LACTÉE 46% VAL9997

SATILIA LACTÉE 35% VAL6367

CARAMÉLIA 36% VAL7098

XOCOLINE LACTÉE 41% VAL6972

AZÉLIA 35%

OPALYS 33%

VAL11603

VAL8118

JIVARA 40% VAL4658

BISKÉLIA 34% VAL11387

TANARIVA 33% VAL4659

ÉQUATORIAL LACTÉE 35% VAL4662

MILK CHOCOLATE

DARK CHOCOLATE

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NOIR ORANGE 56% VAL0122• • • • • • • • • •

19

Pralines & Nut Pastes

Valrhona’s spirit of excellence and innovation has always pervaded every inch of the exceptional pralines. The know-how is there at every stage of production.

Valrhona rigorously selects its dried fruit:

Nutty flavourAt the start of the cooking

process, dried fruits and sugar are added to the pan so that they cook together. This process, the ‘sablage’, enhances the natural flavour of the fruit. The nutty notes can go from light to

intense roasted flavour.

Two processes enable us to offer a large range of new flavours.

Caramelised flavour

Real caramel is made in the pan. When it has turned brown, the roasted dried fruits

are added. This process has the signature of Valrhona’s praline for 90 years, and produces

a flavour that goes from light to intense caramelised.

ROMAN HAZELNUTS

VALENCIA ALMONDS

SPAIN

intensity scale intensity scale

ITALY

INTRODUCTION TO PRALINES

20

PARIS BREST

CRUNCHY CARAMEL SPREAD

PRALINE RASPBERRY VACHERIN

ALBERCOC CREMEUX

PRALINE RELIGIEUSE

VALENCIA COCONUT & PRALINE BAR

VARHONA PRALINESDesigned to enhance the flavour of your products, from your classic iconic

recipes to your most innovative creations following the latest trends

HAZELNUT PRALINES

ALMOND & HAZELNUT PRALINES

ALMOND HAZELNUT 60% Perfect balance of nutty notes between the subtle scent of almond and the powerful

fragrance of fresh hazelnutVAL10202 – 3kg soft bag

HAZELNUT 66% Pure taste of hazelnuts, lightly toasted

for a rare nutty strengthVAL10863 – 3kg soft bag

OLD FASHIONED ALMOND HAZELNUT 50%

Feeling of freshness thanks to the use of pieces of dried fruit combined with an

indulgent sweetnessVAL2263 – 5kg bucket

HAZELNUT 60% Delicately sweet with notes

of soft caramelVAL10862 – 3kg soft bag

ALMOND 50% Fine balance between the cooked caramel

notes and the sweet notesVAL10858 – 3kg soft bag

CRUNCHY ALMOND HAZELNUT 50% Flavours of crushed, lightly roasted

almonds and hazelnuts with nut pieces to give extra crunch; precious substance for

your bonbons fillings VAL5621 – 5kg bucket

ALMOND 55% Extremely pure taste evoking the taste of fresh almond and offering a surprising

balance between the sweetness of the fruit and a lingering finish

VAL10201 – 3kg soft bag

GRAND PRALINES

ALMOND PRALINES

ALMOND 60% Exceptional notes of cooked caramel

and delicate sweetnessVAL10857 – 3kg soft bag

HAZELNUT 50% Strong accents of cooked caramel revealing end notes of hazelnutVAL10861 – 3kg soft bag

22

GIANDUJAS

ALMOND PASTES

DARK CHOCOLATE HAZELNUT 34%

Intense dark chocolate and hazelnut taste.

Very intense flavourVAL2264 – 3x 1kg block

MILK CHOCOLATE HAZELNUT 35%

Blend of fine cocoa beans, hazelnuts and milk and has a creamy

melting textureVAL6993 – 3x 1kg block

ALMOND PASTEFROM PROVENCE 70%

High in nuts, characteristic taste of provencal almonds, low in sugar

VAL3212 – 4kg tub

ALMOND PASTEFROM PROVENCE 50%

Characteristic taste of provencal almonds, balanced

VAL3211 – 4kg tub

DECORATIVEALMOND PASTE 33%

Nice fruity taste. Light colour makes it suitable for addition of colouring agents

VAL5090 – 4kg tub

23

TRANSPARENT & NEUTRAL IN TASTEUsed at the core of your desserts or entremets cakes, this unique product guarantees and permits compositions with exceptional texture. When applied as clear glaze or as chocolate topping, it delivers one sparkling shiny result and holds impeccably whether handled cold or hot.

Service products

FINISHING & DECORATING

MILK CHOCOLATE GLAZE 7% minimum cocoa

VAL0152 – 10kg box

FINE DARK CHOCOLATE FLAKES*

Pure cocoa butterVAL0185 – 1kg box

ABSOLU CRISTAL NEUTRAL GLAZE

Transparent and neutral in taste, sparkling shiny result

36% SugarVAL5010 – 5kg tub

SOFT ABSOLU GLAZE 39% minimum cocoaVAL2051 – 1kg tub

DARK CHOCOLATE GLAZE 18% minimum cocoasVAL0150 – 10kg box

DISC: AN OPTIMAL FORMAT • Quick and easy to use thanks to the disc format which is easier to measure and faster to melt

• Real usage window between 35-40°C (95-104°F), with no alterations in terms of fluidity, providing increased latitude for the pastry chef

• Optimal fluidity for creating finer, more regular glazes, with no over-thickening

• Guaranteed glossy appearance, whatever the support (tempered or cold)

24

DARK CHOCOLATE PEARLS

Dark chocolate 55%VAL4341 – 4kg bag

CRUNCHY PEARLS DARK CHOCOLATE

Puffed grains coated in dark chocolate 55%

VAL4719 – 3kg bag

CRUNCHY PEARLS CARAMELIA

Puffed grains coated in milk chocolate 36%

VAL8425 – 3kg bag

CRUNCHY PEARLS OPALYS

Puffed grains coated in white chocolate 87%

VAL10843 – 3kg bag

CRUNCHY PEARLS DULCEY

Puffed grains coated in blond chocolate 87%

VAL10840 – 3kg bag

IN 4 COLOURSA generous coating of chocolate over a centre of puffed and slightly toasted cereals.

These pearls are particularly suitable as an ingredient in cold recipes, retaining their crunchiness and chocolate note to enhance your creations even more. They are also perfect to decorate your plated desserts.

FILLINGS

BARS & INDIVIDUAL CHOCOLATE BONBONS

CREAMS: chocolate, praline, fruit, ganache & other creams

PLATED DESERTS DECORATIONS

ICE CREAMS & SORBETS

MOUSSES: chocolate, praline, fruit & other mousses

25


BONBONS

PALET D’OR Ganache made from Grand cru Guanaja

70%, coated in dark chocolate and decorated with gold leaf

VAL0368 – 2kg

MALAKOFF LAIT Almond and hazelnut praline, coatedin milk chocolate and decorated with

chopped almondsVAL0427 – 2kg

RINETTE LAIT Handmade chocolate almond hazelnut praline, coated in milk chocolate and

decorated with dark chocolateVAL0405 – 2kg

ORANGETTESticks of candied orange zest coated in

dark chocolateVAL0367 – 2kg

CRUMBLE FRAMBOISE Ganache made with Raspberry pulp

sprinkled with pastry crumbleVAL5118 – 2kg

SALTED BUTTER CARAMELSalty caramel ganache coated in milk chocolate and decorated with sugar,

caramel notesVAL4683 – 2kg

FILLINGS

COCOA NIBS ‘GRUÉ’100% cocoa beans, broken roasted

cocoa beansVAL3285 – 1kg bag

COCOA BUTTER100% cocoa butter

VAL0160 – 3kg tub

COCOA POWDER100% cocoa

VAL0159 – 3x 1kg bags

DARK CHOCOLATE STICKSDark chocolate 48% Pure cocoa butter

(300 pieces, 5.3g per piece)VAL0171 – 1.65kg box

ECLATS D’ORPlain ground crepes dentelle,

wafer crumbsVAL8029 – 4kg box

CLARIFIED BUTTER99.9% concentrated butter. Maximum moisture 0.1%

VAL5009 – 2kg tub

26

EXCLUSIVE & CUSTOM MADE MOULDS Partner to traditional methods, Valrhona has designed a unique service of custom made moulds for the creation and development of exclusive and personalised moulds, tailored to suit any of your chocolate bonbons, blocks, bars and cake mould needs.

Thanks to 3D technologies and CGI modelling, benefit from Valrhona’s designers experience to advise you on the best possible shapes to enhance your moulded recipes.

READY TO FILL & READY TO USE

28

ready To fillIn addition to traditional hollow shells, Valrhona also offers three original shapes and sizes of ready-to-fill chocolate shells you can use to make chocolate bonbons, petits fours, small cakes and plated desserts. This range will help you stand out and create original compositions.

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s Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 630 piecesShelf life*: 12 monthsWeight: Approximately 2.2 g each

Milk chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 630 piecesShelf life*: 10 monthsWeight: Approximately 2.2 g each

dARK ChoColAtE hollow foRm

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Dark chocolate 55%Ingredients: Cocoa 55%Sugar 43% - Fat 38%Packaging: 1 box of 504 piecesShelf life*: 12 monthsWeight: Approximately 2.6 g each

Milk chocolate 35%Ingredients: Cocoa 35% Sugar 43% - Milk 19% - Fat 39%Packaging: 1 box of 504 piecesShelf life*: 10 monthsWeight: Approximately 2.6 g each

White chocolate 35%Ingredients: Cocoa 35%Sugar 43% - Milk 21% - Fat 41%Packaging: 1 box of 504 piecesShelf life*: 8 monthsWeight: Approximately 2.6 g each

1732

1733

1734

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 343 piecesShelf life*: 12 monthsWeight: Approximately 1.7 g each

Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


sphERisDark chocolate 55%


4322 4751

4323 4753

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging:1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 9.4 g each

Dark chocolate 55%

Ingredients: Sugar 43% - Fat 37%Packaging: 1 box of 45 piecesShelf life*: 12 monthsWeight: Approximately 12 g each

Dark chocolate 55%


Dark chocolate 55%


4319 4320

4321 6409

4324 4752

28


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Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


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Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


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28


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4322 4751

4323 4753

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Dark chocolate 55%


Dark chocolate 55%


Dark chocolate 55%


4319 4320

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TRUFFLES SPHERESDark chocolate - cocoa 55% - �2.6g each

VAL1732 – 504 pieces

OVALIS SHELLS Dark chocolate 55% - �1.7g each


PYRIS SHELLS Dark chocolate 55% - �1.3g each


SOLSTIS SHELLS Dark chocolate 55% - �9.6g each


TRUFFLES SPHERESMilk chocolate - cocoa 55%: �2.6g each


TRUFFLES SPHERESWhite chocolate - cocoa 55%: �2.6g each


CELAYA HOT CHOCOLATE Rich and creamy, ready-to-use hot

chocolate drink with 17.5% dark chocolateVAL3209 – 6x 1l

SMALL GLASSES Measurements: H 80.5mm - D 57.5mm

VAL4609 – 12 units

ECLAT INSTANT COFFEEDark chocolate 61%


SQUARES* – 1kg pre wrapped

GUANAJA 70% – VAL0510 CARAIBE 66% – VAL0511JIVARA 40% – VAL1896

MANJARI 64% – VAL1895

J IVARA jazz

27

Discover the most pure expression of fruit available with our range of fruit purees,almost all of which are unsweetened & unpasteurised. Give into our comprehensive

range of vanilla products including pods from six different origins as well asaromatic pastes, and options for infusing flavour. Here you will also see our

exciting array of chestnut products including marrons glacés,and a well stocked nuts range.

F RU I T P U R E E S ,VA N I L L A & N U TS

FR

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Unique production methods reveal the real taste of fruits

Best raw material to guarantee a pure & full-bodied taste

Be inspired by a large range to help with your fruit creations

• Priority is given to the pure fruit flavour, so more than 80% of the range is unpasteurised

• No added sugar where possible, and when some sweetening is required, only natural beet sugar is used

• Guarantee consistency of flavour and organoleptic quality all year long

• Careful selection of the best fruit varieties grown on the best soils around the world

• Long term and close relationships with farmers to guarantee high quality products

• Total control over all aspects of raw material selection, cultivation and harvesting

• More than 40 flavours available, including fruit purees, dried nut purees and fruit zests

• From simple and well-known flavours to trendy and innovative mixes

• ‘The Creation’ range, unique to Capfruit, opens new areas for innovative and tasteful recipes

Frozen Fruit Purees, Nut Purees & Zests

CAPFRUIT FRUIT PUREES Discover a wide range of fruit purees you can use in many different applications.

The only limit is your imagination.

RecipePINEAPPLE CAKE

Discover recipes for your puree with Capfruit’s mobile app.

All you have to do is scan the QR code on the side of your puree tub and be lead to endless possibilities and ideas with different recipes

for each flavour.

flashez-moi et découvrez l'intégralité de cette recetteScan me to discover the recipe

Escanéeme y descubra esta receta al completoLeia-me para descobrir a receita

NOUvEAU - NEw - NOvEDAD - NOvOSITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APPAPP CAPFRUIT PARA MóvIL - APLICAÇãO CAPFRUIT PARA TELEMóvEL16

Gâteau AnanasPineapple CakePastel de piñabolo de Ananás

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Escanéeme y descubra esta receta al completoLeia-me para descobrir a receita

NOUvEAU - NEw - NOvEDAD - NOvOSITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APPAPP CAPFRUIT PARA MóvIL - APLICAÇãO CAPFRUIT PARA TELEMóvEL16

Gâteau AnanasPineapple CakePastel de piñabolo de Ananás

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VERRINE MACAROONENTREMET

Frozen Fruit Purees, Nut Purees & Zests

ICE CREAM DRINKCONFECTIONERY

31

FROZEN PUREE - RED FRUITS

FROZEN PUREE - ORCHARD FRUITS

BLACKBERRY10% of added sugar

Pasteurised tub CAP112610 – 1kg

BLUEBERRY10% of added sugarUnpasteurised tub CAP112710 – 1kg

BLACKCURRANT10% of added sugarUnpasteurised tub CAP110610 – 1kg

REDCURRANT10% of added sugarUnpasteurised tub CAP111810 – 1kg

RED SOUR CHERRY10% of added sugarUnpasteurised tub CAP111710 – 1kg

STRAWBERRY10% of added sugarUnpasteurised tub CAP111110 – 1kg

STRAWBERRY ‘Mara des bois’

10% of added sugarUnpasteurised tub CAP114210 – 1kg

RASPBERRY10% of added sugarUnpasteurised tub CAP111310 – 1kg

MELON10% of added sugar


QUINCE10% of added sugar


PEACH - WHITE10% of added sugar


PEACH - YELLOW10% of added sugar


RHUBARB10% of added sugarUnpasteurised tub CAP162510 – 1kg

APPLEGranny Smith


APRICOT10% of added sugar


FIGS From Provence

10% of added sugarPasteurised tub

CAP114310 – 1kg

WILLIAMS PEAR10% of added sugar


32

FROZEN PUREE - EXOTIC FRUITS

GUAVA 0% of added sugar


LYCHEE 0% of added sugar


GOJI 0% of added sugar


PRICKLY PEAR'Figue de Barbarie'0% of added sugar


PAPAYA* 0% of added sugar


PINEAPPLE0% of added sugar


PASSION FRUIT0% of added sugar


MANGO ALPHONSO 0% of added sugar


SOURSOP 'Guanabana'


CAP114110 – 1kg

EXOTIC FRUIT Banana, white peach,

passion fruit, mango, lime 0% of added sugar


COCONUT10% of added sugar


BANANA0% of added sugarUnpasteurised tub CAP110310 – 1kg


34

FROZEN PUREE - CITRUS FRUITS

LIME0% of added sugarUnpasteurised tub CAP110910 – 1kg

MANDARIN0% of added sugarUnpasteurised tub CAP112110 – 1kg

ORANGE0% of added sugarUnpasteurised tub CAP112810 – 1kg

ORANGE CONCENTRATE


CAP115010 – 1kg

BLOOD ORANGE0% of added sugarUnpasteurised tub CAP112910 – 1kg

KALAMANSI0% of added sugar


YUZU0% of added sugarUnpasteurised tub CAP162710 – 1kg

LEMON0% of added sugarUnpasteurised tub CAP110710 – 1kg

LEMON Whole crushed with its peel


35

F RESH &DELICATEThe perfect balance between the lychee, the raspberry and an essential oil obtained from roses, results in an explosion of freshness on the tongue and a delicate aroma.

LY

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& R

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36

FROZEN PUREE - ‘CREATIONS’

PUREST EXPRESSION: CAPFRUIT’S PHILOSOPHYThe guiding principal behind the development of this product is the strictest selection of specific fruit varieties grown on specific soils. In the same way as wine growers choose their grape varieties, Capfruit choose specific varieties of fruit and obtain a limited quantity of the fruit from very small areas.

Capfruit Coconut Grand Cru from Ivory Coast is an exceptional product. Coconut producers are very prevalent in Thailand, but the best coconuts come from the Ivory Coast. Under its solid shell lies the ‘Copra’ the flesh of the coconut, which under stringent processing conditions can be transformed into an exceptional pulp with an incomparable flavour and creamy texture.

BLENDING: A HIGHLY-SKILLED CRAFTThis range is pushing the expertise into the discovery of new textures and flavours, by blending fruits and other types of ingredients, especially spices. Capfruit are mastering the most difficult tasks of these kind of recipes: the subtle balance of ingredients.

For our Autumn/Winter collection, Capfruit are looking for authentic and traditional recipes that our grandmothers and mothers use to cook. For our Spring/Summer collection they are looking for originality with new and surprising mixes.

Autumn/ Winter

Spring/ Summer

COCONUT GRAND CRU From Ivory Coast


CAP111010 – 1kg

LYCHEE & RASPBERRY With natural flavouring of rose


CAP162310 – 1kg

EXOTIC GINGERMango, passion fruit, ginger


CAP162410 – 1kg

BERRIOLETTERaspberry & blueberry with natural flavouring of violet


WILLIAMS PEAR & Walnut with vanilla bourbon


CAP161810 – 1kg

APPLE BAKED With caramel & cinnamon


CAP161010 – 1kg

BITTERSWEET CITRUS FRUITSSicilian blood orange, pink grapefruit, blend of spices:

cloves, pepper, nutmeg, ginger, cinnamon0% of added sugarUnpasteurised tub CAP163010 – 1kg

GRAND CRU

SEASONAL FLAVOURS

F RESH &DELICATEThe perfect balance between the lychee, the raspberry and an essential oil obtained from roses, results in an explosion of freshness on the tongue and a delicate aroma.

37

FROZEN PUREE - DRIED NUTS

FROZEN FRUIT ZEST

PROCESS COMING FROM CAPFRUIT’S COCONUT EXPERTISEAll the nuts come from farms, specially chosen for the quality of their produce. The nuts are first shelled, then steam blanched before being pressed. This process ensures that the quality of the fruit remains intact, particularly its nutritional characteristics.

As the taste of hazelnut is not very strong, Capfruit lightly roast them before processing. The creaminess of the natural puree they obtain means that it can be used in a thousand and one ways (patisserie, ice creams, sweets, ganache creams, sauces and stuffing).

ALMOND0% of added sugarUnpasteurised tub CAP115110 – 1kg

ROASTED HAZELNUT0% of added sugarUnpasteurised tub CAP161210 – 1kg

GREEN PISTACHIO0% of added sugarUnpasteurised tub CAP161310 – 1kg

LEMON PEELFinely ground

0% of added sugarUnpasteurised tub

CAP194800 – 500g

ORANGE PEELFinely ground

0% of added sugarUnpasteurised tub

CAP194900 – 500g

38

CHESTNUTWhole & peeled

FRU510 – 5x 1kg

APPLEGranny Smith - Diced

FRU100 – 5x 1kg

RASPBERRYWhole

FRU550 – 5x 1kg

STRAWBERRYWhole

FRU590 – 5x 1kg

APRICOTHalves

FRU200 – 5x 1kg

CRANBERRYWhole

FRU520 – 5x 1kg

RED SOUR CHERRYWhole & pitted

FRU570 – 5x 1kg

BERRY MIXRaspberry, Blackberry, Blueberry, Blackcurrant

FRU600 – 5x 1kg

BLACKBERRYWhole

FRU300 – 5x 1kg

BLACKCURRANTWhole

FRU400 – 5x 1kg

BLUEBERRYWhole

FRU500 – 5x 1kg

Frozen IQF Fruits

STANLEY PLUMHalves

FRU540 – 5x 1kg

PEAR Diced

FRU530 – 5x 1kg

RHUBARBDiced

FRU560 – 5x 1kg

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Strong know-how in the full vanilla process

Eurovanille specialist for more than 25 years

Innovation at the heart of the brand strategy

• Well-established partnerships with the best vanilla producers in Tahiti and Madagascar with 3 audits a year

• The only company producing vanilla in Mauritius, owning its plantations and plant

• Present in India with direct partnerships with local producers and its own transformation plant

• The first company in France to be specialised in natural vanilla

• Represents today 7% of the worldwide vanilla production

• Traditional preparation techniques are employed to ensure the best aromatic qualities of the products

• 100% control of the supply chain

• Transformation plant in France to produce extracts/pastes with an in-house R&D service to design new production formulation

• A large range of vanilla pods, covering different vanilla species and origins

• Unique innovative products to answer the specific needs of pastry chefs and artisans

Vanilla, Aromatic Pastes & Extracts

VANILLA PODS

TAHITENSIS VANILLA PODS Species: Tahitensis

Thick pods, rich in heliotropin. Exceptional aromatic profile with a flowery, aniseed and sweet fragrance

VAN220 – 250g (15-20cm)VAN221 – 4x 250g (+free tin)

PLANIFOLIA BOURBON VANILLA PODS

Species: Planifolia Characteristic vanilla, fruity flavour (dried raisin) and a rich, balsamic, round aroma

VAN190 – 250g (16-23cm)VAN191 – 4x 250g (+free tin)

METAL TIN Offer for your 1kg orders

(check codes under each vanilla pod)

PLANIFOLIA VANILLA PODS

Species: Planifolia Aromatic and creamy notes of vanilla,

milk chocolate and caramelVAN240 – 250g (16-18cm)

VAN241 – 4x 250g (+free tin)

ORIGIN:TAHITI

ORIGIN:INDIA

ORIGIN:MAURITIUS

ORIGIN:MADAGASCAR

POMPONA VANILLA PODS

Species: PomponaRare vanilla flower, extraordinary pod size (called ‘Vanilla Banana’). Aromatic profile dominated by fruity notes of rum & raisins

VAN700 – 250g (20-25cm)

PLANIFOLIA BOURBON VANILLA PODS

Species: Planifolia Very distinctive woody, round notes

coming from the volcanic soil of this regionVAN600 – 250g (19-20cm)


TAHITENSIS VANILLA PODS

Species: Tahitensis Similar to vanilla pods from Tahiti: flowery,

aniseed and sweet fragranceVAN500 – 250g (16-23 cm)


PLAY WITH A LARGE RANGE OF FLAVOURSAs a vanilla specialist, Eurovanille is extending its pods range to offer you a large choice of possibilities through different aromatic profiles. The aromatic profile is determined by:

• The choice of vanilla flowers: Only three vanilla flowers species can produce vanilla pods (Planifolia, Tahitensis, Pompona). Eurovanille is working with these three species and is able to provide such flavour diversity.

• The origin:

Eurovanille is now offering 5 different origins. Each country has a specific soil, climate and humidity percentage and brings a different flavour to the pods.

Do you prefer a vanilla more floral, fruity, gourmand or woody?

Tahitensis from TahitiTahitensis from Mauritius

Planifolia from India

Planifolia from Madagascar

Pompona from Madagascar

Planifolia from Comoros

ORIGIN:COMOROS

ORIGIN:MADAGASCAR

Vanilla, Aromatic Pastes & Extracts

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OTHER VANILLA PRODUCTS

VANILLA EXTRACT WITH GRAINS

VAN230 – 1l – 400gr per litreVAN110 – 1l – 200gr per litreVAN210 – 1l – 150gr per litre

VANILLA PLANIFOLIA PASTE Made from Planifolia Vanilla pods

VAN130 – 1kg

READY TO INFUSE VANILLA 100% vanilla (pod and seeds), made from crushed

Planifolia vanilla VAN125 – 50x10g

VANILLA PEARLS Made with pure vanilla seeds & natural

vanilla concentrate VAN135 – 100g

CONCENTRATED VANILLA FLAVOUREurovanille vanilla pearl is made from finely sieved Bourbon vanilla seeds and 2% of vanilla concentrate to boost the flavour. This concentrate is made from the whole pod so it gives you an intense flavour, offering all the different aromatic facets naturally present in the pod.

VALUE FOR MONEY & TIME SAVINGReady to infuse vanilla is made from Planifolia pods, selected for their strong aromatic flavour, crushed and put in a tea-like bag.

This innovation offers many advantages:

- Time saving: no need to split your vanilla pod

- Value for money: less expensive than pods; 1 sachet equals 5 pods

- Same visual and taste results as pods: grains are released from the bag so your mix has the same visual aspect as if you’ve used pods

Perfect to make crème anglaise or crème patissiere.

Remove plastic wrapper and place sachet in liquid (cream, chocolate, fruit, etc.).

Heat if necessary. Leave to infuse at least 30min.

Can also be left overnight for a stronger infusion.

Ice cream: the vanilla seeds give a pleasant appearance. Recommended dosage: 2g per kg

Milk & dairy products: suitable when flavouring any dessert containing milk or cream. Recommended dosage: 2/3g per kg. (Be careful not to put in too much as it can turn too yellow).

VANILLA POWDER Perfect for biscuit and chocolate

VAN200 – 250g

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AROMATIC PASTES & EXTRACTS

HAZELNUT PRALINE PASTE 100% from ItalyVAN160 – 1kg

100% PISTACHIO PASTEVAN150 – 1kg

100% NATURAL YUZU EXTRACT*

VAN901 – 40ml

OTHER NATURAL EXTRACTS* - 40ml

NOUGAT CREAM From Montelimar VAN170 – 1kg

PISTACHIO PASTE Coloured and sweetened

VAN140 – 1kg

100% NATURAL TONKA BEAN

EXTRACT* VAN902 – 40ml

BITTER ALMOND* VAN909

LAVENDER* VAN905

JASMINE* VAN904

LEMON* VAN906

ROSE* VAN908

NATURAL COFFEE AROMAVAN100 – 1l

F LAVOUR ENHANCEROur new extracts can be used as a flavour enhancer.

Yuzu extract would be perfect for your acidulous creations, including entremets or ganache for cupcakes or macaroons.

Tonka bean extract would go well with your chocolate preparations such as cakes, brownies or muffins.

BLOOD ORANGE* VAN903

ORANGE BLOSSOM* VAN907

BERGAMOT* VAN904


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T u r i n

Traditional methods with a modern approach

Master confectioner for six generations, since 1896

A premium range, well-known for its exceptional quality

• Products as convenient to the chef as they are delicious for the end consumer

• The only brand in the world to offer vacuum packed marrons glacés with a 2 year shelf life

• A bespoke personalisation service is available for marrons glacés

• Champions the use of traditional methods for candying fruits & nuts

• These methods guarantee the natural taste of the fruit shines through, with only enough sugar added for stability

• Only uses premium ingredients such as Italian chestnuts & Bourbon vanilla

• A comprehensive range of marrons glacés, pastes, purees & candied fruits available

• Well known & respected by the most prestigious establishments around the world

• Perfect to use in your pastry decoration, as well as for amenities

Chestnut Products & Candied Citrus

VACUUM PACKED MARRONS GLACÉS• Exclusive process that guarantees 2 year shelf life

• Consistently delivers fresh, moist, crunchy and fully flavoured candied chestnuts

• The only brand to offer vacuum packed candied chestnuts

YOUR OWN PERSONALISED MARRONS GLACÉS

The bespoke personalisation service includes a large choice of wrapping papers, presentation boxes and a design facility for your own logo.

MARRONS GLACÉS - CANDIED CHESTNUTS

REAL TASTE OF CHESTNUTCorsiglia marron glacé is unique thanks to:

• Its tulle muslin traditional process that guarantees the natural taste of chestnut

• The right level of added sugar that enables the right balance between chestnut taste and preservation

• The selection of high quality ingredients (chestnuts coming from Italy, Bourbon vanilla bean from Madagascar)


MARRONS GLACÉS IN VACCUM PACK, CARTON BOX This product has a 2 year shelf life and is also available in bulk

12 chestnutsCOR123 – 240g

20 chestnuts*COR124 – 400g

36 chestnuts*COR3933 – 2x 720g

MARRONS GLACÉS FLAVOURED WITH COGNAC*

48 chestnutsCOR121 – 1kg

MARRONS GLACÉS FLAVOURED WITH

POIRE WILLIAM LIQUEUR*48 chestnuts

COR203 – 1kg

MARRONS GLACÉS FLAVOURED WITH RUM*

48 chestnutsCOR201 – 1kg

MARRONS GLACÉS FLAVOURED WITH

MIRABELLE PLUM LIQUEUR*48 chestnuts

COR204 – 1kg

Chestnut Products & Candied Citrus

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LABORATORY PRODUCTS

CITRUS SORBETORANGE CAKEORANGE MACAROON

OUR CITRUS PASTES - rich, smooth and will bring a natural candied citrus flavour to your creations

CANDIED CHESTNUTS IN SYRUP

Whole or broken - 1kg tin (650g net) Whole

COR108 – 1kg Broken

COR1081 – 1kg

CHESTNUT PUREEMix made from chestnut pulp, without

added sugar, for an almost jellified textureCOR139 – 870g

CHESTNUT CREAMUnctuous mix of candied chestnut pulp

with cane sugar and lightly flavoured with Bourbon vanilla from Madagascar

COR144 – 1kg

CANDIED ORANGE PASTERich and smooth texture made

with orange peelCOR354 – 1kg

CANDIED LEMON PASTERich and smooth texture made

with lemon peelCOR359 – 1kg

CHESTNUT PASTERich and smooth texture made with

candied chestnut, lightly flavoured withBourbon vanilla from Madagascar

COR137 – 1kg

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Mont Blanc Tartby Frédéric Cassel, Fontainebleau

TART SHELL & CHANTILLY CREAM

Sweeten tart shell with almond pastry cream.

Pour a circle of blackcurrant liquor syrup.

Using a pastry bag, squeeze the appareil (as described in recipe below) onto the tart into a mesh-like, airy cream.

Decorate with vanilla flavoured Chantilly cream, using a St Honore pastry bag.

CHESTNUT CREAM RECIPE

- 700 g Butter

- 1 Kg Corsiglia chestnut cream

- 1 kg Corsiglia chestnut paste

Whip the butter with a kneading mixer.

Gradually fold in the Corsiglia chestnut paste, then Corsiglia chestnut cream until smooth.

Pipe onto shell using a pastry bag.

CANDIED CITRUS

CANDIED TRICOLOUR CUBESFrench candied melon with a tender

texture & a sweet flavourCOR1632 – 2.5kg

DRAINED CANDIED ORANGE SLICES

Spanish candied orange slices with a tender texture and no trace of bitterness

COR3522 – 40/50mm, 2.5kg

STRAIGHT CANDIED LEMON SLIVERS

Spanish candied lemon peel with a tender texture and no trace of bitterness

COR3601 – 7-7.5cm, 1kg

STRAIGHT CANDIED ORANGE SLIVERS

Spanish candied orange peel with a tender texture and no trace of bitterness

COR355 – 7-7.5cm, 1kg

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NUTS

Nuts, Seeds & Dried Fruits Selection

MACADAMIAHALVES

From South AfricaAFR585 – 1kg

CASHEWWHOLE

BLANCHEDFrom VietnamAFR740 – 1kg

HAZELNUT WHOLE SKIN ON

From TurkeyAFR590 – 1kg

PINE NUTKERNELSFrom China

AFR540 – 1kg

ALMOND FLAKEDFrom Spain

AFR200 – 1kg

BRAZIL NUTWHOLE

From BoliviaAFR730 – 1kg

ALMOND NIBBEDFrom Spain

AFR560 – 1kg

ALMOND POWDER From Spain

AFR300 – 1kg

HAZELNUT POWDERFrom Turkey

AFR530 – 1kg

ALMOND POWDER

EXTRA THINDGF200 – 5kg

PECAN NUTHALVES

From Northern AmericaAFR400 – 1kg

WALNUT HALVES

From RomaniaAFR550 – 1kg

PISTACHIOPEELEDFrom Iran

AFR500 – 1kg

HAZELNUT WHOLE

BLANCHEDFrom Turkey

AFR520 – 1kg

ALMOND WHOLE SKIN ONFrom Spain

AFR101 – 1kg

ALMOND WHOLE BLANCHED

From SpainAFR100 – 1kg

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SULTANASRAISINS

From TurkeyAFR750 – 3kg

COCONUTDESICCATEDFrom IndonesiaAFR600 – 2kg

GOLDEN RAISINS

From South AfricaAFR630 – 1kg

PITTED DATESFrom Iran

AFR710 – 1kg

CURRANTS‘VOSTIZZA'*

From GreeceAFR640 – 1kg

SUNFLOWERSEEDS

From BulgariaAFR820 – 1kg

PUMPKIN SEEDS

From ChinaAFR815 – 1kg

SEEDS

DRIED FRUITS

APRICOTFrom Turkey

AFR660 – 1kg

CRANBERRIESFrom Canada

AFR720 – 1kg

PRUNES AGEN AOP* From France

AFR755 – 1kg


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T E C H N I C A L & OT H E R I N G R E D I E N TS

From everyday pastry ingredients such as glazing or nappage to more advanced technical products for creating exciting textures,

or ensuring freshness, we have got it covered! It also includes the cornerstones of pastry - eggs, cream and butter.

TE

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A century of experience in the service of excellence

A laboratory expert in food ingredients, founded in 1908

Leader in technological advancements

• Produces and sells today a wide range of products intended for bread, pastry, chocolate, confectionery, ice-cream and gastronomy over the whole world

• For three generations, LOUIS FRANCOIS has complied with this tradition and creativity

• A company founded by Louis FRANÇOIS, a self-taught inventor with an active interest in preservation, texture and emulsion issues that could be applied to in various food applications

• An industry leader in technological advancements for cuisine and pastry

• Huge range of products meeting all your needs

• From gelatine to dextrose to Arabic gum to many types of pectin

Speciality Technical Ingredients

NATURAL ALTERNATIVE• Agar-Agar powder is a vegetable, natural gelling agent, coming from red seaweed.

• It’s a heat-soluble gelling agent. The Agar-Agar solution must first be brought to the boil and the gel is obtained when cooled.

• It’s the perfect substitute of gelatine in confectionery, pastry,desserts.

Milky products, biscuits, pastry desserts: 5 to 10g/kg Dairy & confectionery specialities: 10 to 20g/kg

TEXTURISING, GELLING, THICKENERS & BINDING AGENTS

YELLOW PECTINGelling agent that gives a

non-reversible gel when heated in acidic and sweet environments

Ideal for confectionery, pastry & biscuits(10 to 12g/kg of total weight)

LOU1615A – 1kg

325 NH95 PECTINGelling agent that gives a

thermoreversible gel when heated in presence of calcium ions. Ideal for fruit purees, jellied milky desserts, non-jelly jams

for fillings & sweet caramel sauce(0.3 to 0.5g/kg or 4 to 5g/l of milk)

LOU1630A – 1kg

FISH GELATINE200 bloom. Deodorized gelatine,

fish origin. Recommended for halal and kosher products

LOU10023 – 1kg

X58 PECTINGelling agent that gives a stable thermoreversible gel on freezing

and defrostingIdeal for neutral water based toppings;

cakes, sponge cakes & biscuitsLOU1628A – 1kg

GELATINE LEAVESProduct in thin leaves gold

quality 200 bloom LOU730H – 1kg

NH PECTIN NAPPAGEGelling agent that gives a

thermoreversible gelIdeal for fillings & pastry toppings with

undiluted fruits(10g/kg of weight)LOU1622A – 1kg

RAPID SET PECTINGelling agent that reacts

in acidic environments and contains a high dried extractIdeal for jams, jellies & fillings

(1 to 3g/kg)LOU1624A – 1kg

XANTHAN GUMPowder stabilizer and thickener, obtained by organic fermentation. Good dispersion in cold water. Stable at freezing/defrosting

and in acidic environmentsIdeal for cake, pastry & sweet breads

(2 to 5g/kg. Pre-mix with other powdered ingredients)

LOU1821A – 1kg

GELATINE POWDER200 bloom. Pig origin

LOU732A – 1kg

AGAR-AGAR POWDERNatural vegetable gelatine

Ideal for confectionery, pastry & desserts(5 to 20kg/kg)

LOU130A – 1kg

ALGINATE SODIUMForms an insoluble stable gel in the presence of calcium contained in

milk and its derivativesIdeal for Chantilly cream, chocolate mousse,

pastry cream, dairy products(0.1 to 1g/l)

LOU142A – 1kg

Speciality Technical Ingredients

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COATING AGENTS & EMULSIFIERS

ACIDS & SALTS

SUGARS & SWEETENERS

OTHER

STABILISERS & FRESHNESS PRESERVATIVES

ARABIC GUM POWDER*Coating agent for almond paste and

sweets. A binding agent and thickener. Hydrate in warm water

Ideal for confectionery, pastry, milk & ice cream

(4 to 7g/l for milk/ice cream, 30 to 50% in a solution for sweets, 1 to 0.2g/kg for biscuits/pastries)

LOU785A – 1kg

ASCORBIC ACIDAnti-oxidant. Increases elasticity

of dough, strengthens the glutinic structure(300 to 500g/kg)LOU100A – 1kg

DEXTROSESugar not too sweet,

avoid ice-cream crystallisationLOU450A – 1kg

BAKING POWDERLOU210B – 1kg

LECITHIN POWDEREmulsifier and anti-oxidant

Ideal for bakery & chocolate baking(1 to 3g/kg for cakes/biscuits.

3 to 5g/kg for chocolate making)LOU1245 – 1kg

CITRIC ACIDPowdered mono-hydrated product.

Reveals taste, preservative, pH corrector. Raising agent in biscuit making Ideal for confectionery & biscuits

LOU106A – 1kg

TARTARIC ACID Enhances flavours.

Gives an acidulous taste LOU110A – 1kg

DEHYDRATED MORSWEET GLUCOSE

LOU6120 – 1kg LOU1365H – 5kg

SKIMMED MILK POWDERLOU1220A – 1kg

DRIED EGG POWDERLOU251B – 1kg

SUPER NEUTROSE GALLIASmoother, sharper and creamier texture

Ideal for sorbets(3 to 5 g/l)

LOU1990B – 1kg

STAB 2000Creamier texture. Stabilizes aqueous

structure. Ideal for ice cream(3 to 5 g/l)

LOU1971A – 1kg

GALLIASORB*Extends the softness of finished

products by several weeks and limits the development of mouldIdeal for a longer shelf life(3 to 5% of total weight)

LOU705B – 1kg

SORBET Super Neutrose Gallia is mainly used for sorbets:

• Improves smoothness, sharpness, creaminess by avoiding crystals

• Provides a noticeable gain with expansion

• Emulsifies the mix ingredients and corrects its viscosity

• Delays the melting of ice pops

ICE-CREAM Stab 2000 is particularly used for ice-creams:

• Distributes raw fatty materials

• Stabilizes the aqueous structure of a mixture and anti-crystallisation

• Provides creaminess and facilitates expansion

• Delays the melting of ice-pops

Or


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An in-house team of pastry chefs to ensure quality

27 years of experience & expertise

Commitment to high quality products

• The team includes 6 pastry chefs, 3 of which are Meilleur Ouvrier de France Pastry-Confectioner Chefs, who really know quality when they see it

• Forward-looking, DGF prides itself on offering on-trend innovative products

• Offers a complete assortment of the best ingredients currently available on the market

• Products dedicated to professionals: Bakers, Confectioners, Chocolatiers, manufacturers and Caterers

• Quality control assured from the selection of raw materials to finished products

• A commitment to exceeding customer satisfaction

• A range of affordable and convenient pastry products

Pastry Ingredients

MILK CHOCOLATE COUVERTURE 36%

DGF002199 – 5kg

DARK CHOCOLATE COUVERTURE

61% - DGF002207 – 5kg55% - DGF002200 – 5kg

WHITE CHOCOLATE COUVERTURE 30%

DGF002198 – 5kg

CHOCOLATE STICKS 44%DGF120 – 15x 500 pieces

CHOCOLATE

Pastry Ingredients

59

GRIOTTINES IN ALCOHOL 15% DGF001143 – 1kg

GLUCOSE SYRUPDGF008311 – 7kg

ISOMALT SUGARDGF008317 – 5kg

WHITE PASTRY ICINGDGF008177 – 8kg

NAPPAGE NEUTRAL CRESCENDODGF290 – 10kg

CRUSHED BISCUIT ROYALTINE

DGF190 – 4x 2kgGREASING SPRAY

DGF100 – 500ml

INVERTED SUGAR "TRIMOLINE"

DGF008301 – 7kg

SUGAR

OTHERS

WHITE FONDANT/GLAZING/NAPPAGE

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FLOWER HONEY Liquid

API300 – 1kg

COCONUT MILK 'TANG FRERE'LED800 – 400g

WHOLE CHESTNUTSLED820 – 500g

DRIED LAVENDERLED730 – 140g

DRIED HIBISCUS FLOWERLED780 – 140g

WILD LAVENDER HONEY Cream

API200 – 1kg

BUCKWHEAT FLOUR*LED850 – 1kg

MINI PEARS IN SYRUPBRO300 – 850g

MINI APPLE IN SYRUPBRO200 – 435g

PEAR WILLIAMS IN SYRUPBRO500 – 2.65kg

Other Pastry Ingredients


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PASTEURIZED EGGS

CREAM

PASTEURISED EGG YOLK

LiquidOVO100 – 2kg

PASTEURISED EGG WHOLE


PASTEURISED EGG WHOLE


PASTEURISED EGG WHITE

Liquid ‘Le Blanc des Chefs’

OVO300 – 2kg

CRÈME FRAICHE AOP Isigny Tribehou

MLC241 – 1l MLC245 – 5l

THICK CRÈME FRAICHE Montebourg - 33 % fat

MLC242 – 5l

THICKENING & COOKING CREAM

UHT 18% fat From Val de SaireMLC220 – 6x 1l

WHIPPING CREAM

UHT 35% fat From Val de SaireMLC210 – 6x 1l

Essential Pastry

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BUTTER

FRESH YEAST

VALUE FOR MONEYOur butler blend is made with vegetable fat and butter, making it a very interesting alternative in terms of price. It has also a low cholesterol content and is close to classic butter in terms of texture and taste.

DRY BUTTER SHEETS FLE010817 – 10x 1kg

BUTTER LINGOTFLE010820 – 10x 1kg

BUTTER BULK BLOCK Unsalted

FLE013801 – 25kg

BUTLER BLENDFLE737 – 10x 1kg

CLARIFIED BUTTERFLE110015 – 7kg

YEAST FOR YOGURT Live yogurt culture

BVP6969 – 9g

GRAND TOURAGE BUTTER SHEETSFLE010090 – 10x 1kg

BUTTER BRICK Unsalted

FLE010341 – 40x 250g

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PA S T RY D E C O R AT I O NAdd the “wow factor” to your creations and choose the personalisation

options to make them even more unique. Get inspired by a wide range of chocolate decorations, transfer sheets, blisters and moulds.

Don’t miss the latest trends with our fruit tattoos and extra white chocolate decorations.

PAST

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Time saving & high quality solutions

Pushing creativity & originality

Endless inspiration & possibilities

• High quality products with rigorous regular inspections gives you the guarantee of a premium decoration with perfect finishing

• The perfect alternative to creating decorations yourself, saving you time and energy

• A rich and diverse range of decorations for every taste and every occasion

• PCB collaborates with top pastry chefs & designers from around the world to develop new collections

• A highly trained team of in-house designers dedicated to their personalisation service

• Offering two collections per year containing more than 5000 ideas to help you cover all the major calendar events

• Offering you an ultimate combination of innovative ideas & support and technical advice

• From final decorations, to the tools to create them yourself, PCB offers the complete solution for the pastry chef

• Create a unique identity for your creations with bespoke and personalised options

Pastry Decoration

BLANC DE BLANCOur new extra white chocolate gives elegance and extra bright colours to our chocolate decorations, allowing glowing shades and a perfect result.

FRUIT TATTOOSAfter chocolate tattoos, here are the fruit tattoos. They offer a soft and noble texture, adapting to all shapes, following curves and angles, covering surfaces like a second skin. The fruit tattoos are made of high quality fruit pulp and available in 3 different flavours: mango-passion fruit, red berry and mojito apple. Page 74

Pages 76-77

Page 72

Page 72

TRANSFER SHEETS now in stockWe are now offering an extended range of transfer sheets, available from stock. Have a look at our collection of 30 designs and patterns.

ENGLISH PIECESWe have more and more chocolate decorations in English, to celebrate all the big events of the year from Christmas to Valentine ’s Day, and Easter to Father’s day. Available from the PCB collection

Pastry Decoration

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2015PCB COVERS ALL THE MAJOR CALENDAR EVENTS THROUGHOUT THE YEAR

It’s a partner of choice to animate your establishment or brand and make your creations impactful and just perfect to celebrate a specific moment of the year.

And for your special events, don’t forget the personalisation options, pages 70 - 71

FEBRUARY 14th

JUNE 21st JUNE 29th - JULY 12th

APRIL 6th

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GAMME STANDARD - HALLOWEEN

14/06/2013

1 2 . T R A N S F E R S H E E T S

1 3 . T R A N S F E R S H E E T S

Pour vous assurer que votre BA T

est en taille réelle , mesurez le trait de 2 cm ci-joint.

Transfer sheets 40 x 25 cm - Green color (V30), gold color (OR15) & orange color (ORA1)

Transfer sheets 40 x 25 cm - Caramel color (CA11), gold color (OR15) & orange color (NORA5)

Transfer sheets 40 x 25 cm - Orange color (NORA5)

1 4 . T R A N S F E R S H E E T SOCTOBER 12th - 18th

DECEMBER 25th

SEPTEMBER 18th - 22nd

OCTOBER 31st

DECEMBER 31st

SEPTEMBER 18th - OCTOBER 31st


14/06/2013

4 . C H O C O L A T E P I E C E S

Black or white chocolate piece - Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1)& caramel color (CA11)


Black chocolate piece - Round 20 mm - White color (B1)


Black chocolate piece - Round 20 mm - White color (B1) & orange color (NORA8)


Black chocolate piece - Round 20 mm - Orange color (ORA1)


Black chocolate piece - Square 20 mm - Red color (R14), green color (V29) & orange color (NORA5)


est en taille réelle, mesurez le trait de 2 cm ci-joint.


14/06/2013


Black or white chocolate piece - Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1)& caramel color (CA11)


Black chocolate piece - Round 20 mm - White color (B1)


Black chocolate piece - Round 20 mm - White color (B1) & orange color (NORA8)


Black chocolate piece - Round 20 mm - Orange color (ORA1)


Black chocolate piece - Square 20 mm - Red color (R14), green color (V29) & orange color (NORA5)


est en taille réelle, mesurez le trait de 2 cm ci-joint.

69

Perfect to enhance your brand or establishment or to have your creations matching the theme of your event.

We offer a large range of products to be personalised. With PCB Creation, the only limit is your imagination!

Simply send your logo or design as a PDF to us here at Classic Fine Foods, and PCB Creation will generate a prototype for your approval. It could not be easier to add the ‘wow factor’ to your offering.

If you don’t have your own logo, PCB Creation will craft one for you.

BESPOKE OPTIONS

70

PERSONALISATION OF CHOCOLATE PIECES• Classic chocolate pieces: Round, square, oval, rectangular (all available with straight or round edges)

• Large choice of pieces with original shapes: Stars, heart, flower, banner and more

• 3D decoration pieces

• Embossed pieces

PERSONALISATION OF TATTOOS, MARSHMALLOWS & SUGAR• Fruit tattoos

• Chocolate tattoos

• Marshmallow decoration

• Sugar decoration

PERSONALISATION OF PRINTED SHEETS• Crumpled sheets

• Printed sheets in polyethylene

• Printed sheets in PVC for yule log & entremets

• Printing for biscuits

• Baking sheets

PERSONALISATION OF KITS• Credit cards

• Balls

• Eggs

• Lollipops

• Puzzles

• Lipsticks

• CDs

71

CHOCOLATE DECORATIONS

Decorations

CHOCOLATE PIECES

EXTRA WHITE“Blanc de Blanc” – PCB’s new extra white chocolate – gives elegance and extra bright colours, allowing glowing shades and a perfect result.

Discover a completely new range with this white ivory chocolate.

72

EMBOSSED PLAQUES & PANELS

LACE DECORATIONS

3D DECORATIONS

73

INCREDIBLE FLEXIBLE TEXTUREThe flexibility and softness of this product allows it to adapt to all shapes. It will follow curves and angles, covering any surface like a second skin. The Tattoo will mould invisibly on contact to the moist product which then allows easy cutting.

Their ease of use will win you over: their flexibility allows for easy peeling and handling without any tearing or temperature concerns.

They enable limitless creativity to embellish and personalise your cakes, decorate your desserts, highlight your verrines, cover your fruit pastes, nougats or caramels, decorate your 3D chocolate pieces.

TATTOOS

CHOCOLATE TATTOOS

Can be applied to any product, withstand refrigeration and freezing, as well as heat up to 70°C without any change in appearance or flavour.

FRUIT TATTOOS

F RUIT: INNOVATIVE DECORATION SUPPORTThese decorations are made of carefully selected fruit pulp and a plant-based gelling agent. There are no added colours or flavours.

It comes in three fruity versions: mango passion fruit, red berries and mojito apple.

74

MARSHMALLOW DECORATIONS

SUGAR DECORATIONS

DECORATIONS TO SPRINKLE

K IPETTI: TOUCH OF SPARKLE & FUN“Kippeti” crackles and pops in your mouth. Our Kippetti coated in chocolate gives you many possibilities. Chocolate protects the Kippetti from moisture thus making it possible to incorporate them into any moist mixtures, as well as on top of any desserts for decoration.

KIPETTIPCBDC133 – 1kg

75

PRINTED TRANSFER SHEETS

Do It Yourself Decorations

AMOUR17 sheets, 40 x 25cmPCBFG3237

CONCORDE15 sheets, 40 x 25cmPCBFG3325

LES CROISILLONS15 sheets, 40 x 25cmPCBFG3276

PYTHON ROYAL15 sheets, 40 x 25cmPCBFG3659

MOUCHETÉ20 sheets, 40 x 25cmPCBFG2102

VENT D’ÉTÉ15 sheets, 40 x 25cmPCBFG3729

ARABESQUES17 sheets, 40 x 25cmPCBFG3521

HERBES20 sheets, 40 x 25cmPCBFG3215

LE PEIGNE D’EDDY15 sheets, 40 x 25cmPCBFG3653

OXYGÈNE20 sheets, 40 x 25cmPCBFG2118

PAPIER RELIURE SCINTILLANT17 sheets, 40 x 25cmPCBFG3289

OPULENCE20 sheets, 40 x 25cmPCBFG3324

ARABESQUES OR20 sheets, 40 x 25cmPCBFG3225

TOUT FEU TOUT FLAMME17 sheets, 40 x 25cmPCBFG3624

NOTES DE MUSIQUE20 sheets, 40 x 25cmPCBFG2109

MIKADO OR20 sheets, 40 x 25cmPCBFG3212

BABA15 sheets, 40 x 25cmPCBFG3492

CALLIGRAPHIQUES17 sheets, 40 x 25cmPCBFG3272

VERSAILLES15 sheets, 40 x 25cmPCBFG3352

ZÈBRE15 sheets, 40 x 25cmPCBFG3490

76

THOUSAND & ONE USESYou can decorate your chocolate bonbons or entremets (in pieces) in many different ways. They can also be used to decorate ice cream and mousse. Just pour chocolate over these transfer sheets for an endless variety of decorations. These patterns are available in colours not featured in this catalogue on orders of 125 sheets or more. Let us know what colour you fancy and we’ll be delighted to whip up a special edition just for you.

Leave at least 20 minutes at 6°C before taking the chocolate out of the printed sheet.

PAPIER RELIURE15 sheets, 40 x 25cmPCBFG3288

FILS17 sheets, 40 x 25cmPCBFG3223

DANS MON JARDIN15 sheets, 40 x 25cmPCBFG3599

BANDES15 sheets, 40 x 25cmPCBFG3323

SYMPHONIE20 sheets, 40 x 25cmPCBFG2119

PINK PARADISE15 sheets, 40 x 25cmPCBFG3647

ROBUSTA20 sheets, 40 x 25cmPCBFG3228

UTOPIE17 sheets, 40 x 25cmPCBFG3679

ROUGE ENVOÛTANT17 sheets, 40 x 25cmPCBFG3468

RAYURES15 sheets, 40 x 25cmPCBFG3308

PASSION17 sheets, 40 x 25cmPCBFG3552

VOULEZ-VOUS15 sheets, 40 x 25cmPCBFG3669

77

EYE CATCHING RELIEF:Suggestion: for an even more original result; cut the sheets and place them over just part of the bonbon.

The 3D effect can also be enhanced with a touch of our sparkling colouring. Structure sheets can also be used to mouth-watering effect on chocolate bars.

CRUMPLED TRANSFER SHEETS

STRUCTURE SHEETS

TRANSFER CUT-OUTS

78

EYE CATCHING RELIEF:Suggestion: for an even more original result; cut the sheets and place them over just part of the bonbon.

The 3D effect can also be enhanced with a touch of our sparkling colouring. Structure sheets can also be used to mouth-watering effect on chocolate bars. ST

RU

CT

UR

E SH

EE

TS

79

HALF SHELLS TO FILL

MOULDS FOR CHOCOLATE FIGURINES

Shells, Moulds & Entremets

UNIQUE CONCEPT TO EASILY MAKE FILLED CANDIESPlace the first half-shell blister sheet in the magnetic mould. The second blister sheet is placed in the other half of the mould.

Pipe the filling of your choice into the half shells, remove the protective edge cover around the half-shell (no waste/ no mess).

Then simply close both sides of the magnetic mould together and leave to cool for 4 hours. This will give you wonderful decorated filled candies.

Check out how to make filled candies. There are many videos presenting PCB’s techniques and concepts online at www.pcb-creation.fr/en/

80

MOULDS FOR ENTREMETS

INDIVIDUAL MOULDS

ENTREMETS

PRINTINGS FOR ENTREMETS

81

VELVET SPRAYS

SHINY POWDERS

YELLOWPCBDC092 – 150ml

SILVERPCBDC054 – 30cc

AMETHYSTPCBDC128 – 30cc

REDPCBDC278 – 150ml

SAPPHIREPCBDC052– 30cc

PEARLOUS BLUEPCBDC102 – 30cc

BRONZEPCBDC055 – 30cc

AMBERPCBDC058 – 30cc

PEARLOUS GOLDPCBDC109 – 30cc

GREENPCBDC070 – 150ml

EMERALDPCBDC051 – 30cc

REDPCBDC153 – 30cc

COPPERPCBDC056 – 30cc

PEARLOUS PINKPCBDC101 – 30cc

Little Extras

RUBYPCBDC057 – 30cc

GOLDPCBDC053 – 30cc

WHITEPCBDC118 – 500ml

WHITEPCBDC091 – 150ml

CARAMELPCBDC124 – 500ml

CHOCOLATEPCBDC255 – 500ml

82

VARNISH SPRAYS

GOLD SPANGLESPCBDC151 – 400ml

NATURAL GREENPCBDC236 – 200g

BLACKPCBDC149 – 200g

PEARLOUS PINKPCBDC143 – 200g

YELLOW LEMONPCBDC027 – 200g

BILBERRY BLUEPCBDC026 – 200g

SILVERPCBDC059 – 400ml

NATURAL PURPLEPCBDC235 – 200g

SHINY SILVERPCBDC195 – 200g

SHINY RUBYPCBDC177 – 200g

NATURAL REDPCBDC189 – 200g

WHITEPCBDC025 – 200g

STRAWBERRY REDPCBDC028 – 200g

PISTACHIO GREENPCBDC029 – 200g

ORANGEPCBDC030 – 200g

NATURAL YELLOWPCBDC187 – 200g

SHINY GOLDPCBDC194 – 200g

SHINY BRONZEPCBDC196 – 200g

ALIMENTARYPCBDC038 – 400ml

NATURAL BLACKPCBDC191 – 200g

SHINY COPPERPCBDC178 – 200g

RASPBERRY REDPCBDC043 – 200g

YELLOW EGGPCBDC042 – 200g

PURPLEPCBDC207 – 200g

GOLDPCBDC049 – 400ml

READY TO USE COLOURED COCOA BUTTER

COLOURED COCOA BUTTER

NATURAL COLOURED COCOA BUTTER

Natural ingredients

83

DO IT YOURSELF COLOURING SOLUTIONS

ACCESSORIES & DECORS

COLOURS FOR CHOCOLATE OR COCOA BUTTER

COLOURS SOLUBLE IN WATER

NATURAL REDPCBDC242– 30cc


NATURAL YELLOWPCBDC241 – 30cc

BLUEPCBDC112 – 30cc

NATURAL GREENPCBDC244 – 30cc

NATURAL CARAMELPCBDC243 – 30cc

HOW TO USE...Melt the cocoa butter, add some colouring powder and mix with a brush.

This mixture can be stored – simply melt to re-use.

For your chocolate gun: mix 50% of dark chocolate and 50% of cocoa butter. Add the powder colouring.

HOW TO USE...To colour sugar, almond pastes and more. These colourings can also be used with airbrush. Dissolve in boiling water or alcohol.

NATURAL PINKPCBDC192 – 100cc

NATURAL PURPLEPCBDC239 – 100cc

NATURAL GREENPCBDC238 – 100cc

NATURAL YELLOWPCBDC180 – 100cc

NATURAL BLACKPCBDC181 – 100cc

NEUTRAL ROLLS 4 cm x 50mPCBR009 – 1 roll

PIPETTES 4.5mlCOMPP04 – 500pcs

GOLD LEAVESSAV100 – 25 sheets

DEMOULD SPRAYPCBDC071 – 475g

COOL SPRAYPCBM52 – 400g

SILVER LEAVESSAV110 – 25 sheets

Natural ingredients

ORANGEPCBDC036 – 100cc

GREENPCBDC035– 100cc


YELLOWPCBDC033 – 100cc

BLUEPCBDC032 – 100cc

WHITEPCBDC031 – 100cc

NEUTRAL SHEETS40 x 60cmPCBDF016 – 25pcs

GUITAR SHEETS 40 x 60cmPCBDF017 – 500pcs

RHODOIDES SHEETS 12cm x 8cmPCBDF021 – 200pcs

NEUTRAL ROLLS 4.5cm x 50mPCBR011 – 1 roll

SHINY GOLD FEUILLANTINE SPECKS PCBM56 – 500g

85

B A K E R YDon’t compromise on quality and choose the best when it comes to your bread menu.

Take a look at our large selection of ready to bake breads including individual rolls, large loaves and breads for banqueting. We also have an amazing range of

danish products, from classic recipes to more colourful and trendy options. And for your afternoon teas and cocktail parties, find the perfect solutions

with our ready to use patisserie offer.

BA

KE

RY

Showcasing traditional French Bakery principles

Rigorous selection of the very best ingredients

Constant development & innovation process

• Breads are baked in stone floor ovens for maximum crust and artisanal appearance

• Dough for pastries is slow-kneaded, gently and progressively rolled and allowed long rising times for natural and complex flavours

• Patisserie recipes are delicate, light in sugar and rich in natural goodness

• Traditional French flours, pure French butter and highest quality ingredients for fillings

• Designed for the most demanding hotels, restaurants and catering professionals and offering a wide selection of products

• Purest possible recipes, free of additives and improvers

• Long-standing partnerships with Lenôtre, Frederic Lalos and Albert Roux

• Creation of the Arc en Ciel range to inspire the most demanding chefs

• New references every year to complete your restaurant service, breakfast, buffet and sandwich offers

Bread, Danish & Patisserie

Part Baked Bread

SIGNED BY FRÉDÉRIC LALOSBridor has teamed up with Frederic Lalos to develop a range of breads for sharing dedicated to high-quality establishments. They offer an experience marked by generosity and abundance.

CLASSIC BRIDORAll the spirit of French Bakery. A large range of bread, including individual rolls, breads for sharing, baguettes and special sandwich breads.

The way in which you put together your bread menu illustrates your will to satisfy your customers and share your love for terroir and good taste with them.

The experiences provided by various types of bread are not contradictory but rather complementary. From individual roll to bread for sharing and catering bread, they all have a place in your establishment.

DIAMOND SHAPESThese new diamond shaped rolls (wheat, wheat sourdough) bring diversity to your bread baskets. They are available plain, multi-seed and sesame.

STICK - Ideal for cateringOur stick range (plain & multi-seed) offers a ciabatta-style soft interior and thin crust. They are just perfect for catering.

LALOS - New productsWe are now offering an extended range of breads for sharing. Why not try the buckwheat and raisin bread or the muesli bread, rich in dried fruits (raisins, cranberries, dried apricots, roasted hazelnuts and sliced almond topping)? We are also now offering our bestsellers ‘Le Pain Pochon’ and ‘Le Pain Cerealier’ loaves in a new large and long format.

Bread, Danish & PatisserieLENÔTRE PROFESSIONAL RECIPEA large range of individual rolls to bring elegance and refinement. Delicious recipes developed by Lenôtre, using the best ingredients.

ARC EN CIELA colourful range that will bring diversity and originality to your banqueting offer. This range enables you to explore new sensory experiences.

Page 94

Pages 92-93

Page 94

89

Lenôtre Professional Recipe - Part baked rolls

FRUIT BREAD MINI LOAFWheat and rye, rich in sultanas, hazelnuts and apricots

Perfect for foie gras, cheese & canapesBRI30894 – 20x 180g

MIXED BREAD ROLL BOX 30 Finedor bread, 30 Green olive rolls, 30 Cereal rolls

BRI31588 – 90x 45g

FINEDOR BREADWheat

BRI30895 – 50x 45g

FINEDOR EPI ROLLWheat

BRI31692 – 40x 40g

BLACK OLIVE & THYME FINEDOR

Wheat, durum wheat semolina, rich in crushed black olives

BRI31823 – 50x 50g

RUSTIC ROLLWheat

pearly interiorBRI30896 – 50x 40g

BUCKWHEAT ROLLWheat and rye, wheat and

buckwheat flour, sourdoughBRI33993 – 50x 45g

COUNTRY WALNUT ROLL

Wheat and rye, sourdough, rich in large walnut pieces

BRI34455 – 50x 50g

RYE LEMON TRIANGLEWheat and rye, rich in

preserved lemon and zestBRI34456 – 50x 50g

COUNTRY FIG ROLLWheat and rye, rich in

large fig piecesBRI34457 – 50x 55g

CAMPAGNE ROLLWheat and rye,

wheat sourdoughBRI30893 – 60x 45g

GREEN OLIVE ROLLWheat, rich in green olives

and olive oilBRI30897 – 45x 45g

RYE ROLL66% rye, wheat, sourdough,

stone-milled T150 whole rye flourBRI33994 – 50x 50g

CEREAL ROLLWheat, wheat sourdough, rich in grains and cereals (sesame, brown

flax and malted wheat flakes)BRI30898 – 60x 45g

7mins

at 210�C

7mins

at 210�C7mins

at 210�C9mins

at 210�C

7mins

at 210�C4mins

at 210�C9mins

at 210�C

9mins

at 210�C

9mins

at 210�C9mins

at 200�C9mins

at 200�C9mins

at 200�C

19mins

at 190�C

90

RECIPES DEVELOPED BY CHEFS FROM MAISON LENÔTRE• For the most demanding chefs and prestigious restaurants & hotels

• Each product certified by Lenôtre Quality Control, guaranteeing conformity and excellence

91

MUESLI LOAFWheat and rye, oat flakes, honey, rich in dried fruits (raisins, cranberries, dried apricots, roasted hazelnuts,

and sliced-almond topping) - Ideal for breakfastBRI34503 – 26x 280g

BUCKWHEAT & RAISIN LOAF Wheat, wheat and buckwheat flour sourdough, rich in raisins

BRI34671 – 20x 350g

LE PAIN POCHON LOAFWheat, wheat and buckwheat flour sourdough,

rustic appearanceBRI32993 – 16x 450g

LE PAIN CEREALIER LOAFWheat, wheat sourdough, grains and cereals

(sunflower, sesame, golden flax, brown flax and malted wheat)BRI32992 – 16x 450g

COUNTRY FIG LOAFWheat and rye, rich in large fig pieces

BRI34230 – 26x 330g

Signed by Frédéric Lalos - Part baked loaves

LE PAIN DU PARTAGE LOAFWheat, durum wheat semolina. 6 serving of bread for sharing

BRI32991 – 25x 300g

16mins

at 190�C

17mins

at 190�C

21mins

at 190�C

16mins

at 190�C

21mins

at 190�C

14mins

at 190�C

92

LARGE CEREALIER LOAF - 50cmWheat, wheat sourdough, grains and cereals

(sunflower, sesame, golden flax, brown flax and malted wheat)BRI34674 – 8x 1.1kg

LARGE LE PAIN POCHON LOAF - 50cmWheat, wheat and buckwheat flour sourdough,

rustic appearanceBRI34673 – 8x 1.1kg

RANGE DEVELOPED BY FRÉDÉRIC LALOS (who received the French Craftsmanship Award in 1997)

• Rustic appearance with modern Flavours

• Rigorous selection of French flours, homemade leaven, long proving period, pre-baking in a traditional bread oven

• Purest possible recipes, free of additives and improvers

20mins

at 180�C20mins

at 180�C

93

Classic Bridor

INDIVIDUAL BREADS

CLASSIC BREAD ASSORMENT 15 multi-seed sticks - 40g, 15 plain rolls - 40g,

15 diamond sesame rolls - 55g, 15 black olive sticks - 45g BRI35275 – 60 pieces

DIAMOND ROLLS ASSORTMENT 25 plain rolls, 25 poppy seed rolls,

25 cereal rolls, 25 sesame rolls BRI33074 – 100x 55g

‘BOULE RUSTIQUE’Wheat, blend of stone-milled

T65 floursBRI30415 – 70x 55g

‘RUSTIQUE’ ROLLWheat and wheat

sourdoughBRI33574 – 200x 30g

PLAIN STICKWheat, ciabatta-style soft

interior and thin crustBRI34250 – 150x 40g

MULTI-SEED STICKWheat, cereals, grain, ciabatta-style soft interior and thin crust

BRI34251 – 150x 40g

TOMATO & BASIL ROLLWheat, preserved tomatoes,

virgin olive oil, basilBRI31720 – 45x 50g

DIAMOND PLAIN ROLL

Wheat, wheat sourdoughBRI33000 – 100x 55g

10mins

at 210�C9mins

at 210�C

5mins

at 180�C

9mins

at 210�C

5mins

at 180�C5mins

at 180�C

DIAMOND CEREAL ROLLWheat, sesame seeds

BRI33002 – 100x 55g

10mins

at 210�C

94

‘RUSTIQUE’ LOAFWheat, wheat sourdough; greyish pearly interior

BRI31816 – 9x 450g

MULTI CEREAL LOAFWheat, rye and malted barley, sourdough, grains and cereals

BRI31817 – 9x 450g

TRADITIONAL BAGUETTE Wheat, wheat sourdough; pearly interior

BRI32672 – 25x 280g

CAMPAGNE BAGUETTE Wheat and rye, buckwheat and wheat sourdough; brown interior

BRI34792 – 25x 280g

PLAIN CIABATTA Wheat, 2% virgin olive oil

BRI34796 – 46x 140g

PANINI BREADBRI35023 – 50x 140g

GREEN OLIVE CIABATTA Wheat, olive oil, rich in green olives

BRI31612 – 30x 140g

TOMATO & BASIL CIABATTA Wheat, preserved tomatoes, basil

BRI33432 – 25x 140g

HALF BAGUETTE Wheat

BRI31610 – 25x 140g

HALF BAGUETTE WITH CEREALS

Wheat, sourdough, grains and cerealsBRI31611 – 28x 140g

LOAVES

SPECIAL SANDWICHES

BAGUETTES

19mins

at 200�C19mins

at 200�C

13mins

at 210�C13mins

at 210�C

10mins

at 210�C12mins

at 210�C

13mins

at 210�C

12mins

at 210�C

13mins

at 210�C3mins

at 270�C

95

Arc en ciel

DRIED LEMON & THYMEA great combination of thyme and sweet fresh lemon

EXOTIC ISLAND CURRYFlavoured with coriander, fenugreek, ginger, turmeric and celery

GARLIC & MINT*Flavoured with garlic, mint, spinach and a touch of cider

NORI SEAWEEDFlavoured with nori seaweed

DRIED TOMATOFlavoured with oven dried and marinated

tomatoes with Provencal herbs PLAIN

Soft roll with 2% extra virgin olive oil

BRI32983 – 60x 35g BRI32989 – 25x 80g

BRI32981 – 60x 35g BRI32987 – 25x 80g

BRI32979 – 60x 35g BRI32985 – 25x 80g

BRI32982 – 60x 35g BRI32988 – 25x 80g

BRI32984 – 60x 35g BRI32990 – 25x 80gBRI32980 – 60x 35g BRI32986 – 25x 80g


5mins

at 165�C5mins

at 165�C

5mins

at 165�C5mins

at 165�C

5mins

at 165�C5mins

at 165�C

96

NATURAL, ELEGANT & BEAUTIFULLY COLOUREDAlbert Roux is the new ambassador of the Arc en Ciel range.

In keeping with modern trends, the Arc en Ciel range is original, tasty and natural in a wide range of colours and flavours.

It provides you with the means to create original finger-food ideas, luxury snacks, creative dishes, or simple and stylish colourful sandwiches. By cutting Arc en Ciel breads to different shapes and matching them with the flavours of different ingredients, you can create endless possibilities.

The bread is delicate and light in texture and is made with traditional, 100% natural French flour with no added colouring.

CHARGRILLED VEGETABLES & MOZZARELLA IN A SUSHI STYLE ROLLED SANDWICH

with Arc en Ciel dried tomatoSCOTCH WOODCOCK

with Arc en Ciel dried lemon & thyme

SMOKED SALMON & AVOCADO IN A SUSHI STYLE ROLLED SANDWICH

with Arc en Ciel Nori seaweed

MINT CRUSTED LOIN OF LAMB WITH PEAS, BROAD BEANS & BABY ONIONS

with Arc en Ciel garlic & mint

97

DanishBridor’s pastries are simple, flexible and practical. They have everything you would expect from a high-class

French pastry: flaky pastry, all-butter, flavour, delicacy – and pleasure.

True to its values of prestige and excellence, Bridor select the best ingredients. For instance, the vanilla used to make pains au chocolat comes from real vanilla pods, rather than artificial flavouring.

NEW MINI SWIRLSThese new mini swirls from Lenôtre professional recipe bring diversity to your offering. They are colourful, tasty and creative – just right for enjoying at any time. Discover our new matcha tea & cranberry, and orange marmalade swirls. Their delicate pure butter flaky pastry is ever so light and incomparably crispy.

CLASSIC BRIDOR FINE BUTTER RANGEThis new range inspired by the French pastry-making tradition, offers a range of outstanding unbaked and ready-to-bake pastries. The recipes include four pre-proved and pre-glazed products; mini croissant, mini pain au chocolat, mini paix aux raisins and large croissant.

READY TO PROVE RANGESpecialising in top-of-the-range pastries for Master Bakers and Pastry Chefs, Bridor Lenôtre professional recipe offers an outstanding range of unbaked, deep-frozen, proof-ready pastries that will delight connoisseurs everywhere. The pastries should be proved in a warm, damp fermentation room for around two and a half hours, with direct proving. They should then be eggwashed with whole egg to produce a wholesome golden colour on baking.

CLASSIC BRIDORA large range of mini and large ready to bake pastries. The ever-present companion to a French breakfast, Bridor pastries are offering an unrivalled taste experience to clients every day. Bridor’s ready-to-bake pre-proved frozen pastries are delicate, rich, light and flaky – a source of intense pleasure and a gourmet treat at any time of day.

LENÔTRE PROFESSIONALRECIPEThe very best in French baking to serve Hotel and Catering Professionals, featuring a choice of mini danish recipes crafted by master bakers at the Lenôtre School. Each of these excellent frozen bakery recipes is made using top-quality ingredients.

Page 100

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98

Lenôtre Professional Recipe

READY TO PROVEThese frozen unbaked Danish pastries should be proved in a warm, damp fermentation room for around two and a half hours, with direct proving. They should then be eggwashed with whole egg to produce a wholesome golden colour on baking.

READY TO PROVE DANISH

LARGE PAIN CHOCOLAT

AOP butter BRI31803 – 150x 80g

MINI CROISSANTAOP butter

BRI31800 – 200x 30g

MINI PAIN AU CHOCOLAT

AOP butterBRI31801 – 200x 35g

LARGE CROISSANT AOP butter

BRI31802 – 165x 70g

12mins

at 170�C14mins

at 170�C

17mins

at 170�C

17mins

at 170�C

MINI PAIN AUX RAISINSAOP butter

BRI30300 – 400x 30g

14mins

at 175�C

100

RECIPES DEVELOPED BY CHEFS FROM MAISON LENÔTRE• For the most demanding chefs and prestigious restaurants & hotels

• Pastries are pre-proved & pre-glazed for the ultimate in convenience

• Each product certified by Lenôtre Quality Control, guaranteeing conformity and excellence

READY TO BAKE MINI DANISH

MINI CROISSANT AOP butter

BRI31778 – 195x 30g

MINI HAZELNUTPRALINE SWIRL

Fine butterBRI33190 – 120x 40g

MINI LEMON SWIRLFine butter

BRI33192 – 120x 40g

MINI GREEN TEA MATCHA &

CRANBERRY SWIRLFine butter

BRI33191 – 120x 40g

MINI ORANGE MARMALADE SWIRL

Fine butter BRI34021 – 120x 40g

MINI PAINAU CHOCOLAT


MINI PAINAUX RAISINS


MINI APPLE TURNOVERAOP butter. Puff pastry dough with apple chunks and vanilla

BRI30227 –255x 40g

12mins

at 170�C12mins

at 170�C12mins

at 170�C

12mins

at 165�C12mins

at 165�C12mins

at 165�C12mins

at 165�C

18mins

at 200�C

101

Classic Bridor

READY TO BAKE MINI DANISH

MINI APPLE TURNOVER

Fine butter Puff pastry dough filled with

chunky apple compote BRI32924 – 255x 40g

MINI PAIN CRÈMEFine butter

BRI32330 – 180x 40g

MINI APPLE LATTICEFine butter

BRI31106 – 100x 40g

MINI CRANBERRIES TWIST


MINI APRICOT LATTICEFine butter

BRI32322 – 100x 40g

MINI CHOCOLATE TWIST


MINI STRAWBERRY LATTICEFine butter

BRI31105 – 100x 40g

MINI CINNAMON SWIRL


MINI CROISSANT Fine butter

BRI33250 – 165x 40g

MINI PAIN AU CHOCOLAT


MINI PAIN AUX RAISINS


Baking

Time

16mins

at 180�C

13mins

at 165�C

13mins

at 165�C

14mins

at 175�C

13mins

at 165�C

14mins

at 175�C

13mins

at 165�C

14mins

at 175�C

13mins

at 165�C

13mins

at 165�C13mins

at 165�C

MINI CROISSANT Fine butter

BRI34653 – 120x 25g

13mins

at 165�C

102

MINI TWIST ASSORTMENTFine butter - 35 raspberry - 25g, 35 apricot - 25g, 35 toffee - 25g,

35 chocolate - 28gBRI35092 – 140 pieces

MINI DANISH ASSORTMENT Fine butter - 35 Cinnamon swirl - 35g, 35 chocolate twist - 28g,

35 cranberry twist - 30g, 35 pain creme - 40gBRI32232 – 140 pieces

MINI BREAKFAST ASSORTMENTAOP butter - 45 mini croissants, 45 mini pains au chocolat,

45 mini pains aux raisinBRI30220 – 135x 30g

MINI LATTICE ASSORTMENTFine butter - 25 Mango - 40g, 25 cherry - 40g,

25 strawberry - 40g, 25 apple - 40gBRI31507 – 100 pieces

103

READY TO BAKE LARGE DANISH

LARGE CROISSANTFine butter

BRI32960 – 120x 50g

LARGE PAIN AU CHOCOLATAOP butter

BRI30147 – 90x 70g

LARGE CHOCOLATE TWIST BRI30308 – 70x 90g

LARGE ALMOND CROISSANT BRI34421 – 60x 90g

LARGE CROISSANTAOP butter

BRI30214 – 70x 60g

LARGE CINNAMON SWIRL BRI32160 – 60x 100g

LARGE HALZENUT & CHOCOLATE CROISSANT

BRI34420 – 60x 90g

LARGE CURVED CROISSANT ‘COURBE’


LARGE PAIN AUX RAISINSAOP butter

BRI30277 – 60x 105g

16mins

at 165�C16mins

at 165�C16mins

at 165�C

17mins

at 165�C

16mins

at 165�C

16mins

at 170�C

16mins

at 165�C

16mins

at 165�C

16mins

at 170�C

LARGE PAIN AU CHOCOLAT Fine butter

BRI31001 – 70x 75g

17mins

at 170�C

104

PUFF PASTRY SHEETS AOP 33% Charente Poitou butter - 38.5x 1.4x 28.5cm

BRI30081 – 6x 2kg

PUFF PASTRY SHEETS 25% butter - 59x 25x 39cm

ABE110 – 10kg

PUFF PASTRYOur ready to use pastry sheet is a unique product. Its quality is exceptional: pure butter puff pastry, 48 layers, a 2kg block ready to roll. You have the guarantee of a convenient product to help you with your creations.

105

Patisserie

• Lenôtre chocolate couverture, obtained by blending cocoa beans from Tanzania, Sao Tomé and the Ivory Coast

• Authentic pastry cream or ‘crème pâtissière’, made with fresh eggs and whole milk, without preservatives and colourings

• Biscuits are homemade

• Tartlets are homemade and 100% pure butter: pure butter short crust pastry and pure butter almond cream

Bridor Patisserie range represents all creativity, know-how and excellence of Maison Lenôtre Paris with impeccable finishes, intense flavours and high quality ingredients.

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

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

NEW PLATTERS!The new platters combine aesthetics and performance:

• Perfect presentation: more premium black was selected to highlight the pieces and emphasise them; straight edges for a clean, modern look; unobtrusive transparent spacers for maximum visibility of the petits fours

• Protects products until they are eaten: with spacers, the mignardises will not slide or tip

• Easy to pick up the products: notches help the end user to easily grasp the products.

• Easy Service: the platter holds up well thanks to its rigidity; it will not bend

NEW RECIPES!Bridor is offering new finishes and has developed new recipes:

• More flavours and crispness with an even greater focus on product quality

• More shine thanks to generous toppings

Pages 107-109

Pages 107-109

106

PETITS FOURS ALL CHOCOLATE(description from left to right on the picture)BRI34677 – 2x 35pcs

Cocoa Financier Financier made with butter and almond powder, and cocoa

Concerto EntremetsJoconde cake topped with a milk chocolate and hazelnut praline puff pastry. Dark chocolate couverture mousse, cocoa joconde biscuit, with dark chocolate glaze

Isigny AOP salted butter Chocolate ShellIsigny AOP salted butter caramel and custard for a round mouth feel and a distinctive flavour. Topped with crisp chocolate beads

Chocolate - Raspberry MillefeuilleDark chocolate squares with gold leaf and raspberry mousse.

Coconut - Passion Fruit Chocolate ShellPassion fruit preserves topped with coconut mousse, finished with toasted coconut shavings

Opéra EntremetsCoffee butter cream, plain joconde biscuit soaked in coffee syrup, with dark chocolate ganache

Cocoa CakeCocoa, topped with chocolate nibs

Defrost 3 to 4h at +4�C

PETITS FOURS FRUIT TARTLETS (description from left to right on the picture)BRI34679 – 2x 28pcs

Pineapple - Passion Fruit Tartlet A compote of pineapple chunks and passion fruit puree, topped with grated coconut

Raspberry - Fromage Blanc TartletRaspberry preserves, whipped fromage blanc mousse, topped with ground caramelised sunflower seeds

Apple Tatin TartletApples caramelised in salted butter. A smooth, shiny appearance just like the authentic recipe

Chocolate TartletCreamy chocolate couverture for a smooth texture and an intense flavour. Topped with gilded crisp chips

Red currant - Raspberry TartletCompote of whole red currants and raspberry purée. A domed shape for a modern appearance and even more to enjoy

Lemon TartletLemon juice and finely chopped lemon zest for an intense flavour. Topped with lemon zest

Apricot - Pistachio TartletCompote of dried apricots, topped with chopped pistachios


PETITS CHOUX PARIS B. (description from top to bottom on the picture)BRI33902 – 48pcs

Paris-Zanzibar PuffMousseline & chocolate ganacheCocoa crumble finish

Paris-Deauville PuffMousseline & Isigny AOP salted butter caramel. Yellow coloured crumble finish

Paris-Montréal PuffMousseline & cranberry and raspberry puree withcranberry pieces. Pink coloured crumble finish

Paris-Brest PuffMousseline & hazelnut-almond pralinePlain crumble finish

Paris-Tokyo Puff Mousseline & yuzu pureeGreen coloured crumble finish

Paris-New York Puff Mousseline & Philadelphia cream cheese, macadamianuts pieces and Isigny caramel pieces. Cocoa crumble finish

Defrost 2h to 2h30 at +4�C

107

PETITS FOURS MINI MOELLEUX(description from left to right on the picture)BRI33414 – 56pcs

Praline PomponetteBase made of almond, egg white, and hazelnut butter, combined with almond-hazelnut praline and chopped hazelnuts

Cocoa FinancierBase made of almond, egg white, and hazelnut butter, combined with cocoa powder

Ginger PomponetteBase made of Genoa bread, embellished with cubes of preserved ginger

Cranberry - Bergamot tea FinancierBase made of almond, egg white, and hazelnut butter, flavoured with bergamot tea and topped with cranberries

Pistachio - Raspberry PomponetteBase made of almond, egg white, and hazelnut butter, combined with pistachio paste and a whole raspberry

Almond - Hazelnut FinancierBase made of almonds-hazelnuts, egg white, and hazelnut butter

Cocoa - Orange PomponetteBase made of cocoa moelleux, semolina of orange zest

Coffee - Pecan Nut FinancierBase made of almond, egg white, and hazelnut butter, combined with natural coffee extract and chopped pecans


108

PETITS FOURS MINI MACAROONS (description from top to bottom on the picture)BRI33440 – 2x 48pcs

Vanilla Macaroon Vanilla bean Vanilla extract from Papua New Guinea and Tahiti

Caramel MacaroonCamargue fleur de sel (sea salt) Dulce de Leche

Chocolate MacaroonChocolate ganache with chocolate from Ghana, Tanzania and Sao Tomé

Raspberry MacaroonRaspberry filling

Lemon MacaroonButtercream with Corsica lemon

Pistachio Macaroon Buttercream Pistachio paste

Defrost 12h in its packaging at +4�C

Coffee Cream puffPlain flaky choux pastry, coffee pastry cream, butter cream frill, coffee fondant

Lemon Cream puff Yellow flaky choux pastry, lemon pastry cream, butter cream frill, yellow fondant

Chocolate Cream puff Cocoa flaky choux pastry, chocolate pastry cream, butter cream frill, chocolate fondant

Vanilla Cream puff Plain flaky choux pastry, vanilla pastry cream, butter cream frill, plain choux pastry, white fondant

Raspberry Cream puff Pink flaky choux pastry, raspberry pastry cream, butter cream frill, plain choux pastry, pink fondant

Salted Caramel Cream puff Yellow flaky choux pastry, caramel pastry cream, butter cream frill, coffee fondant

MINI RELIGIEUSES ASSORTMENT (description from top to bottom on the picture)BRI34680 – 48pcs

Remove the film immediately Defrost 2h to 3h at +4�C

Coconut Mini EclairsPlain choux pastry, coconut pastry cream, white chocolate fondant, toasted grated coconut

Coffee Mini EclairsPlain choux pastry, coffee pastry cream, coffee fondant, chocolate fondant piping

Lemon Mini Eclairs Plain choux pastry, lemon pastry cream, yellow fondant, mint chips decoration

Raspberry Mini Eclairs Plain choux pastry, raspberry pastry cream, pink fondant, dark chocolate fondant piping

Dark Chocolate Mini Eclairs Plain choux pastry, chocolate pastry cream, dark chocolate fondant, chocolate flake decoration

Vanilla Mini Eclairs Plain choux pastry, vanilla pastry cream, white chocolate fondant, dark chocolate fondant piping

MINI ECLAIRS ASSORTMENT (description from top to bottom on the picture)BRI34681 – 48pcs

Remove the film immediately Defrost 2h to 3h at +4�C

109

15mins

at 180�C15mins

at 180�C

MINI MUFFINS CHOCOLATE Thaw and serve

Filled with hazelnut chocolate and topped with chocolate chips

DEL500 – 40x 26g

MINI MUFFINS RED FRUIT Thaw and serve

Filled with red fruit and topped with crumble

DEL510 – 40x 26g

MINI MUFFINS CARAMEL

Thaw and serve Filled with caramel

and topped with praline DEL520 – 40x 26g

MINI MUFFINS APPLE CINNAMON

Thaw and serve Filled with apple

and topped with crumble DEL530 – 40x 26g

MINI ALMOND CROISSANT

Pre-proved, ready to bakeDEL6901 – 120x 40g

MINI CHOCOLATE & HAZELNUT

CROISSANT Pre-proved, ready to bakeDEL6902 – 120x 40g

SWEET HOMEMADE BUTTER CREPES

Thaw and serve - ø27cmMON7134 – 50x 50g

PANCAKES Thaw and serve - ø9cmMON7136 –80x 25g

Other Breakfast Solutions

110

Your time is precious, so we are delighted to offer you a complete range of convenience products to save you time, energy & money, without compromising on quality. From ready to serve frozen macaroons and pastry tart shells to our

new extra thin chocolate shells, mini-cones and sponge sheets, you will find a variety of ready-to-use solutions, as well as many ideas

for your banqueting and afternoon teas here.

C O N V E N I E N TS O LU T I O N S

CO

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A time-saving & convenient format

The very best quality & taste

Range of colourful & exciting products

• Simply thaw and serve

• Ultra-convenient packaging - small trays of 12 pieces (6 flavours each tray) for the mini macaroons

• New shells range to make your own fillings or decorate your creations

• Founded by a former alumni of the famous Lenôtre school

• Made with strictly selected raw materials

• The biscuit shells & fillings are all made from fresh almonds, chocolate & fruit purees

• From traditional mono flavour to innovative and trendy mixed flavours

• A large range of colours to brighten up your afternoon teas and banqueting events

Frozen Macaroons

FROZEN MINI MACAROONS

TRENDY FRENCH MACAROONS

12 trays of 6 flavours (2 per flavour) Ø40mm (10.4g per pc)

MAG101 – 144 pieces

RED FRUIT FRENCH MACAROONS


MAG200– 144 pieces

SUNNY FRENCH MACAROONS



TEA TIME FRENCH MACAROONS



Chocolate mandarin Green lemon yuzu Strawberry Cherry

Coconut passion fruit Apricot fig Cocoa/ mint Redcurrant

Liquorice vanilla Poppy chocolate raspberry Raspberry Blackcurrant

Lemon Orange Irish coffee Chestnut

Nougat apricot White chocolate lemon Blackberry Redcurrant

Mango Banana Pistachio Speculoos

Simply defrost at 4°C for 1 hour, in its packaging and they are ready to serve

TRADITIONAL FRENCH MACAROONS



JAPANESE FRENCH MACAROONS



CHAMPAGNE FRENCH MACAROONS

12 trays of 2 flavours (6 per flavour) Ø40mm (12g per pc)


Pistachio Vanilla

Coffee, chocolate

Akai Azuki Matcha

Hazelnut Toffee

Yuzu Black Sesame

Champagne Rosé Champagne

MONO FLAVOUR* Trays of individual flavours are available 4 trays (35 macaroons/tray)140 pieces

• Chocolate• Vanilla• Toffee• Coffee • Pistachio• Hazelnut• Raspberry • Strawberry• Banana• Lemon• Chocolate Mandarin • Green Lemon Yuzu• Liquorice Vanilla• Poppy Chocolate Raspberry• Coconut Passion• Nougat Apricot

Frozen Macaroons


115

FROZEN LARGE HOT MACAROONS

RED FRUITS LARGE DESSERT MACAROONS

24 red fruits fondant 12 trays of 1 flavoursØ 70mm (70g per pc)


CHOCOLATE LARGE DESSERT MACAROONS

24 chocolate fondant 12 trays of 1 flavoursØ 70mm (70g per pc)


APPLE LARGE DESSERT MACAROONS

24 apple ‘tatin-style’ fondant 12 trays of 1 flavoursØ 70mm (70g per pc)


FROZEN MINI MACAROON SHELLS

RASPBERRY MACAROON SHELLS

12 trays of 24 shells Ø 38 mm (3.2g per pc)

MAG1005 –288 pieces

VANILLA MACAROON SHELLS



CHOCOLATE MACAROON SHELLS



PISTACHIO MACAROON SHELLS

12 trays of 24 shellsØ 38 mm (3.2g per pc)


Simply remove from packaging and microwave to liquefy their fondant centres; 30-50 sec at 500-800W

Simply defrost at 4°C for 1 hour, in its packaging and they are ready to serve

116

Delice CocoCoconut filling, milk chocolate

Delice CafeCoffee filling, dark chocolate

Delice OrangeSmooth filling with orange, dark chocolate

Spirale Dark Chocolate Hazelnut paste filling, dark chocolate

Spirale Milk ChocolateHazelnut paste filling, milk chocolate

Delice AmandeAlmond praliné filling, milk chocolate, roasted almond as decoration

CHOCOLATES ASSORTMENT

8 assorted flavours (below)GUY2930 – 1kg (100 pieces)

Dessert FramboiseRaspberry ganache, white chocolate

Paves TrufflesTruffle paste/ hazelnut paste filling, dark chocolate

FRENCH COCOA DUSTED TRUFFLES

Traditional French style, shaped and covered in cocoa powder with cocoa nibs

GUY2906 – 1.5kg (140 pieces)

Petit Fours & Truffles

Guyaux is a traditional French chocolatier since 1931 and still a family run company, headed by the second and third generations. Guyaux is one of the last remaining independent chocolate makers in the Paris area.

The bonbons are hand decorated for an “artisanal” effect and only the finest quality raw materials are used:

• Cover chocolate is 100% pure cocoa butter

• Old fashioned Praliné paste is made from 50% hazelnut or almonds and 50% sugar

• No fresh cream in the fillings, only ganaches, marzipan and praliné hazelnut or almond paste


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Shells, Cones & Sponge Sheets

TRIANGLE SHELLS Dark chocolate 25mm – H.12mm

PCBJ50 – 350 pieces

OVAL SHELLS Dark chocolate - 34mm – H.12mm


ROUND SHELLSDark chocolate - Ø 30mm – H.12mm


ROUND SHELLSDark chocolate - Ø 20mm – H.12mm


ROUND SHELLSMilk chocolate - Ø 30mm – H.12mm


RECTANGLE SHELLS Dark chocolate - 63 x 14mm – H.15mm


RECTANGLE SHELLSDark chocolate - 34 x 16mm – H.14mm


READY TO FILL CHOCOLATE SHELLS (VERY THIN)

SQUARE SHELLS Dark chocolate - 27mm – H.12mm


SQUARE SHELLSDark chocolate - 30mm – H.8mm






SQUARE SHELLS Dark chocolate - 46mm – H.45mm


CUP CAKE SHELLS Dark chocolate - 42mm – H.27mm


Our chocolate shells are very thin and can be used for:

• Chocolate bonbons with extremely soft and delicate fillings (the very thin shell allows enrobing after filling if desired)

• Mini bonbons: shells let you follow the latest trends

• Petits fours: open new possibilities for soft products

118

POMPONETTES WITH BRONZE PRINT

Dark chocolate - 34mm – H.14mm PCBJ26 – 210 pieces

POMPONETTES WITH BRONZE PRINT

White chocolate - 34mm – H.14mm PCBJ25 – 210 pieces

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SHELLS & SPHERES

CUP CAKE SHELLS Dark chocolate - 58mm – H.35mm


TRUFFLES SPHERESDark chocolate - cocoa 55% - �2.6g each


OVALIS SHELLS Dark chocolate 55% - �1.7g each


PYRIS SHELLS Dark chocolate 55% - �1.3g each


SOLSTIS SHELLS Dark chocolate 55% - �9.6g each


TRUFFLES SPHERESMilk chocolate - cocoa 55%: �2.6g


TRUFFLES SPHERESWhite chocolate - cocoa 55%: �2.6g


119

VANILLA MEDIUM ROUNDØ 55x 18mm

CPA140 – 60 pieces

SAVOURY MEDIUM ROUNDØ 55x 18mm


VANILLA LARGE ROUNDØ 80x 20mm


VANILLA MINI ROUNDØ 41x 17mm


HANDMADE PASTRY TART SHELLS

SWEET CHOCOLATE TART SHELLS

SWEET VANILLA TART SHELLS

SAVOURY TART SHELLS

CHOCOLATE LARGE ROUNDØ 80x 20mm


VANILLA MEDIUM SQUARE50x 50x 18mm


VANILLA MINI TRIANGLEL44x 17mm


VANILLA LARGE SQUARE71x 71x 20mm


VANILLA LARGE RECTANGLE46x 102x 20mm


SAVOURY MINI ROUNDØ 41x 17mm


SAVOURY LARGE ROUNDФ80x 20mm


CHOCOLATE MINI ROUNDØ 41x 17mm


VANILLA MINI SQUARE33x 33x 17mm


VANILLA MINI RECTANGLE23x 47x 17mm


CHOCOLATE MEDIUM ROUNDØ 55x 18mm


SAVOURY MINI SQUARE33x 33x 17mm


CHOCOLATE MINI SQUARE33x 33x 17mm


Our pastry tart shells are the perfect time saving solution for your afternoon tea, plated desserts and banqueting. They are ready to garnish and their purpose-made packaging guarantees no breakage and easy filling. They are made with all butter, and coated with a thin layer of cocoa butter for extra crispness. We offer a wide selection of shapes and sizes.

121

BISCUIT WITH CHOCOLATE INTERIOR

Coated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm

DIS564 – 180 pieces

CHOCOLATE & LEMONSPRINKLES

In vertical position, with sleeve - 75mmDIS584 – 180 pieces

MINI CONES

SWEET BASES WAFFLE

BISCUITCoated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm


CHOCOLATEIn vertical position, with sleeve - 75mm


CHOCOLATE & STRAWBERRYSPRINKLES


CHOCOLATE & NUTSPRINKLES


Our new mini-cones offer subtle flavours that are not interfering with your garnishing. They are extra crunchy and crispy with coated biscuit. There is no breakage and they are easy to garnish and easy to use thanks to a solid packaging with upright mini-cones. Available in different colours and flavours, they are the perfect extra touch to your offering.

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SPINACHCoated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm


VEGETABLE CHARCOALCoated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm


MINI CONES

SAVOURY BASES WAFFLE

ACCESSORIES

NATURALCoated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm


TOMATOCoated, guaranteeing extra crispiness and in vertical position, with sleeve - 75mm


SILVER PLASTIC CORNET HOLDER*

Holds 32 Mini Cones10 units – W.39 x D.29 x H.7cm

GOLD CARDBOARD CORNET HOLDER*

Holds 32 Mini Cones25 units – W.39 x D.29 x H.7.5cm

PLASTIC CORNET HOLDER*Holds 100 Mini Cones

1 unit – W.35 x H.70cmPLASTIC CORNET HOLDER*Holds 8 Mini Cones

12 units – W.5.5 x L.33.5 x H.7cm


125

FROZEN SPONGE SHEETS

PLAIN Egg sponge sheets

6 sheets - 58 x 37.5 x 0.7cmMRT2460 - 6x 350g

COCOA DECOR Plain egg sponge sheets


COCOA Egg sponge sheets


COCOA STRIPES Plain egg sponge sheets


JOCONDE VICHY DECOR Plain egg sponge sheets


DACQUOISE COCONUT Meringue sponge sheets with almond

powder (13%) and coconut (8%)12 sheets - 58 x 37.5 x 0.7cm

MRT7095 - 6x 670g

JOCONDE COCOA WOOD DECOR Plain egg sponge sheets


Simply defrost at 0/+4°C for 10 minutes

Our new sponge sheets are ready to garnish and perfect if you’re looking for originality. We have a large choice of decors and colours. Our sponge sheets follow traditional recipes, using fresh eggs. They will bring structure, moist and subtle flavours to your desserts.

We advise you to use the 20mm plain sponge sheets for your entremets base and use the Joconde and Dacquoise sheets for the in-between layers.

127

Innovative Accessories

Full catalogue available on request. Please ask your sales executive for more details.

Other Accessories Available

CLASSIC FINE FOODS CAN PROVIDE A RANGE OF ACCESSORIES & EQUIPMENT FROM MATFER BOURGEAT

• Chocolate work

• Storage & handling

• Cooking

• Knives

• Baking

• Pastry

• Slicing/ preparation

• Measuring services

PERSONALISATIONSERVICE AVAILABLEHave your own logo on most of the Comatec products

LARGE RANGE of innovative packaging, servicing & display wear

• Cocktail line• Lunch boxes• Bio line• Display• Trays• Dishes• Baskets• Bowls• Cutlery• Glasses• Cups

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AACCESSORIES . . . . . . . . . . . . . . . . . . . . . .

ACIDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

ALMOND PASTE . . . . . . . . . . . . . . . . . . . . .

ALMOND POWDER . . . . . . . . . . . . . . . . . .

ALMOND PRALINES . . . . . . . . . . . . . . . . . .

BBONBONS . . . . . . . . . . . . . . . . . . . . . .

BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . .

BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . .

CCHESTNUT - CANDIED . . . . . . . . . . . . . . . .

CHESTNUT - PASTE, CREAM, IN SYRUP, PUREE . . . . . . . . . . . . . . . . . . . . .

CHESTNUT - WHOLE CHESTNUT . . . . . . . .

CHOCOLATE - BLOND . . . . . . . . . . . . . . . .

CHOCOLATE - DARK . . . . . . . . . . . . .

CHOCOLATE - DECORATION . . . . . . .

CHOCOLATE - HOT . . . . . . . . . . . . . . . . . .

CHOCOLATE - MILK . . . . . . . . . . . . .

CHOCOLATE - WHITE . . . . . . . . . . . . . .

CHOCOLATE FLAKE . . . . . . . . . . . . . . . . . .

CHOCOLATE PEARL . . . . . . . . . . . . . . . . . .

CHOCOLATE SHELL . . . . . . . . . . .

CHOCOLATE SPHERES . . . . . . . . . . . . . . .

CHOCOLATE STICK . . . . . . . . . . . . . . .

CITRUS - CANDIED . . . . . . . . . . . . . . . . . . .

CITRUS - PASTE . . . . . . . . . . . . . . . . . . . . . .

CITRUS - ZEST . . . . . . . . . . . . . . . . . . . . . . .

COCO BUTTER - COLOURED . . . . . . . . . .

COCOA BUTTER . . . . . . . . . . . . . . . . . . . . .

COCOA NIBS . . . . . . . . . . . . . . . . . . . . . . .

COCOA POWDER . . . . . . . . . . . . . . . . . . .

COFFEE AROMA . . . . . . . . . . . . . . . . . . . . .

COLOURING . . . . . . . . . . . . . . . . . . . . . . . .

CONES . . . . . . . . . . . . . . . . . . . . . . . . .

CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

CREPES . . . . . . . . . . . . . . . . . . . . . . . . . . . .

DDANISH PRODUCTS . . . . . . . . . . . . .

DECORATION . . . . . . . . . . . . . . . . . . . .

DRIED NUT . . . . . . . . . . . . . . . . . . . . . . . . . .

EEGG - LIQUID . . . . . . . . . . . . . . . . . . . . . . .

EGG - POWDER . . . . . . . . . . . . . . . . . . . . .

EMULSIFIER . . . . . . . . . . . . . . . . . . . . . . . . .

EXTRACTS . . . . . . . . . . . . . . . . . . . . . . . . . .

FFLOWER . . . . . . . . . . . . . . . . . . . . . . . . . . . .

FRUIT - DRIED . . . . . . . . . . . . . . . . . . . . . . . .

FRUIT - IN SYRUP . . . . . . . . . . . . . . . . . . . . .

FRUIT - IQF . . . . . . . . . . . . . . . . . . . . . . . . . .

FRUIT - PUREE . . . . . . . . . . . . . . . . . . . . .

GGELLING AGENT . . . . . . . . . . . . . . . . . . . .

GIANDUJA . . . . . . . . . . . . . . . . . . . . . . . . .

GLAZE . . . . . . . . . . . . . . . . . . . . . . . . . .

GUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

HHAZELNUT POWDER . . . . . . . . . . . . . . . . .

HAZELNUT PRALINE . . . . . . . . . . . . . . .

HONEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

MMACAROONS . . . . . . . . . . . . . . .

MARRONS GLACES . . . . . . . . . . . . . . . . . .

MARSHMALLOW DECORATION . . . . . . .

MILK - COCONUT . . . . . . . . . . . . . . . . . . . .

MILK - POWDER . . . . . . . . . . . . . . . . . . . . .

MOULD . . . . . . . . . . . . . . . . . . . . . . . . .

MUFFIN . . . . . . . . . . . . . . . . . . . . . . . . . . . .

NNOUGAT CREAM . . . . . . . . . . . . . . . . . . . .

NUT PASTE . . . . . . . . . . . . . . . . . . . . . . . . . .

NUT PUREE . . . . . . . . . . . . . . . . . . . . . . . . .

PPANCAKE . . . . . . . . . . . . . . . . . . . . . . . . . .

PETIT FOURS . . . . . . . . . . . . . . . . . . . .

PISTACHIO PASTE . . . . . . . . . . . . . . . . . . . .

PRALINE . . . . . . . . . . . . . . . . . . . . . . . . . . . .

PRESERVATIVES . . . . . . . . . . . . . . . . . . . . . .

PUFF PASTRY . . . . . . . . . . . . . . . . . . . . . . .

SSEED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

SHELLS - CHOCOLATE. . . . . . . . . . . . . . . .

SHELLS - HALF . . . . . . . . . . . . . . . . . . . . . . .

SHELLS - TART . . . . . . . . . . . . . . . . . . . . . . .

SPONGE SHEET . . . . . . . . . . . . . . . . . . . . .

STABILISER . . . . . . . . . . . . . . . . . . . . . . . . . .

SUGAR - DECORATION . . . . . . . . . . . . . . .

SUGAR - DEXTROSE . . . . . . . . . . . . . . . . . .

SUGAR - GLUCOSE DEHYDRATED . . . . . .

SUGAR - GLUCOSE SYRUP . . . . . . . . . . . .

SUGAR - ISOMALT SUGAR . . . . . . . . . . . .

SUGAR - TRIMOLINE . . . . . . . . . . . . . . . . .

SWEETENER . . . . . . . . . . . . . . . . . . . . . . . . .

TTART SHELLS . . . . . . . . . . . . . . . . . . . . . . . .

TATTOOS . . . . . . . . . . . . . . . . . . . . . . . . . . .

TEXTURISER . . . . . . . . . . . . . . . . . . . . . . . .

THICKENER . . . . . . . . . . . . . . . . . . . . . . . . .

TRANSFER SHEET . . . . . . . . . . . . . . . . .

TRUFFLE . . . . . . . . . . . . . . . . . . . . . . . . . . . .

V

VANILLA . . . . . . . . . . . . . . . . . . . . . . . . .

YYEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

128

56

23

50

22

100-104

64-85

50

26; 117

90-97

26; 63

62

56

56

45

61

51

61

41

32-37

55

23

24; 60

55

50

22; 45

61

109; 115-116

47

75

61

56

80-81

110

45

23

38 63

43-44

121

74

55

55

76-77

117

51

27

80

121

127

56

75

60

60

56

56

56

56

110

107-109

45

22

56

105

47

48

61

17

6-10; 59

72-73

27

13-14; 59

16; 59

24

25

27; 118-119

27

26; 59

49

48

38

83

26

26

26

45

85

122-125

62

110

T ER MS & CONDIT IONS

PR IC I NGPrices are effective from 15 March 2015, and we reserve the right to change prices without notice. All items listed in this catalogue are subject to availability.

HOW TO PL AC E YOU R OR DE RAll orders can be placed via email, fax, over the phone. Voicemail orders may be left on our answer phone after office hours. These orders will be processed on the next working day, and delivered at the next available opportunity. We require you at the time that you are placing your order to state company name, account number, name of person placing the order and item codes. The Company will NOT accept any liability for errors resulting from orders placed over the telephone.

DE L I V E R I E SAll goods are dispatched and delivered by our own BRC approved refrigerated transport. Deliveries are made Monday to Friday 6am to 2pm. Minimum order

for free delivery is £50 to Central London and Central Birmingham, £100 to Greater London and for outside London and outside Birmingham. The customer is responsible for providing a safe delivery area as Classic Fine Foods will NOT accept responsibility for any goods stolen or damaged after delivery. We prefer a signature at the time of delivery however if this is not available and if no contact was made within 24 hours of delivery then Classic Fine Foods may see it as proof of delivery.

C R E DI T T E R M SCredit terms are offered only to applicants which meet our criteria, and negotiated terms must be adhered to. Please ask your Sales Executive for a copy of our Credit Application. New customers will be supplied on Cash on Delivery basis only. All requests for monthly credit facilities must be made by completing an ‘Application for Credit Form’ which can be obtained on request. Deliveries are available to non-account customers, provided payment is made prior to the goods leaving our warehouse (formerly known as COD).

VATVAT is applicable on some products. Rates may vary depending on regulations at the time.

C ATA L O GU E DE TA I L SClassic Fine Foods reserves the right to change product brands, specifications, packaging and prices during the life of this brochure. This catalogue and its contents are the copyright of Classic Fine Foods UK Ltd and cannot be reproduced in part or in its entirety without prior consent.

R E T U R NS & C R E DI T NO T E SEvery effort is made to despatch our consignments in perfect condition, however Customer Service must be informed within 24 hours of delivery on 0207 627 9666 for London office and on 0121 311 1211 for Birmingham office for claims of damage, loss, quality etc. No credit notes will be issued until the validity of the claim is established.

Please note, we reserve the right to alter our Terms & Conditions at any time without notification.

Index

If you have missed some of our great 2014 moments…

…make sure you will be there in 2015!

To stay up to date with our latest news regarding events, contests, stages and classes, sign up to our newsletters and follow us on Twitter & Facebook. Contact us for more information.

Valrhona Essentially Glass Desserts Class @ Hammersmith College London 18 . 06 . 14

Seafood Cocktail Party

@ Jumeirah Carlton Tower 27 . 05 . 14

Classic Meat’up Show @ Ice Tank 25 . 03 . 14

Valrhona Stage with Oriol Balaguer @ Sheffield College 29 . 05 . 14

UK First Sugar Championship @ The Restaurant Show 06 . 11 . 14

Afternoon Tea Extravaganza

@ Hotel Café Royal 26 . 09 . 14

Christmas Entremet Contest 2014 Final

@ Classic Fine Foods 16 . 12 . 14

Don’t forget to follow us on social media for the latest news about products, events, classes, stage and recipes

B A K E R Y

C H O C O L AT E & P R A L I N E S

F RU I T P U R E E S ,VA N I L L A & N U TS

PA S T RY D E C O R AT I O N

T E C H N I C A L & OT H E R

I N G R E D I E N TS

C O N V E N I E N TS O LU T I O N S

T +44 (0) 20 7627 9666

F +44 (0) 20 7627 9696

E [email protected]

Unit D24 - D27, Nine Elms Lane

The New Covent Garden Market

London, SW8 5LL

T +44 (0) 12 1311 1211

F +44 (0) 12 1329 3826

E [email protected]

Unit C2 Phase 11 Claymore

Tame Valley Commerce Centre

Wilnecote Tamworth

Staffordshire, B77 5DQ

LONDON WEST MIDLANDS

WWW.CLASSICFINEFOODS.CO.UK

Classicfinefoodsuk is on Facebook, Twitter and Linkedin. Be sure to follow us & like us for the very latest in our cuisine news.

classic fine foods product collection 2015 pastry

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