Liquid Sourdough, produced through a completely natural multi- stage fermentation process. Specially elaborated for production of all types of light bread.

Liquid Sourdough, produced through a completely natural multi- stage fermentation process. Specially elaborated for production of all types of light bread.

Dehydrated sourdough for the production of sourdough bread.

Salt granules for decorating the bakery, pastry and confectionary products. These remain on the product, even at high temperatures, under humidity conditions, without melting.

HailϬike sugar used for decoration.

Decoration sugar for the bakery products, especially for the fried products. The Sweet and White Sugar is resistant against melting and provides a decorative finish to the surface of the desserts.

Hail sugar is a specially nibbed granule sugar which can be used for decoration on bakery products and desserts. Will not melt during baking maintaining shape and colour. Airated soft mouth feel not hard. Is a freeze-thaw stable product.

Multipurpose improver specially designed for volume-orientated production for wheat bread and rolls. Dosage at 0.25-0.5%. Low cost and tolerant product. Highly concentrated allowing low dosage, can freeze for up to 30 days.

Concentrated hot process glaze with high level of water absorption (50 % to 70 %), easy to work with pasteϬike texture that gels immediately during application. Very shiny. Freeze thaw stable. Fast gelification. Reversible Πthe product is suitable to be heated up several times.

Concentrated hot process glaze with high level of water absorption (50 % to 70 %), easy to work with pasteϬike texture that gels immediately during application. Very shiny. Freeze thaw stable. Fast gelification. Reversible Πthe product is suitable to be heated up several times.

Concentrated hot process glaze with high level of water absorption (50 % to 70 %).

Powder mix for the production of Red Velvet cakes, mini bundts, cupcakes, layers and sheets. How to use (1): Stage 1: 1000g Cake Mix to 245g Water. Add water to bowl, then add mix. Mix 3 mins on low speed. Stage 2: Add 220g Water. Mix 1 minute on low speed. Scrape bowl. Mix 2 minutes on medium speed. Stage 3: Add 200g Water & 120g Vegetable Oil. Mix 1 minute on low speed. Scrape bowl. Mix 2 minutes on low speed. How to use (2): Stage 1: 1000g Cake Mix, 460g Water. Mix 1 minute on low speed. Mix 3 minutes on medium speed. Stage 2: 200g water, 120g vegetable oil. Mix 1 minute on low speed; scrape bowl. Mix 2 minutes on low speed. Specific Gravity: 0.78-0.82; Batter Temperature: 21-23°C Bake Temperatures; Conventional Oven: 185-190°C; Rack Oven: 160-170°C.

Cherries Glace Whole Green 18/20 are obtained by osmotic dehydration in glucose Πfructose syrup.

Whole and broken glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a sucrose syrup.

Whole red glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a sucrose syrup.

Product is obtained by osmotic dehydration in a glucose-fructose syrup.

Whole red glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a sucrose syrup.

Whole red glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a sucrose syrup.

Macedoine Mix is obtained by osmotic dehydration of the diced fruit in glucose syrup and sucrose.

The blend of the sugar with ground, dried, kibbled bark of Cinnamomum cassia. The product is reddish brown powder with white note and a sweet cassia flavour.

The blend of the sugar with ground, dried, kibbled bark of Cinnamomum cassia. The product is reddish brown powder with white note and a sweet cassia flavour.

Viscous paste with banana pure_e as flavour component for fines bakers wares and sweet confectionery.

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Viscous paste with Caramel as flavour component for fine bakers wares and sweet confectionery. Ideal for fine pastries and desserts.

Viscous paste with lemon-orange juice concentrate as flavour component for fine bakers wares and sweet confectionery.

Viscous paste with concentrated orange juice as flavour component for fine bakers wares and sweet confectionery.

Viscous paste with pistachio pulp as flavour component for fine bakery wares and sweet confectionery. Also suitable for non- dairy cream and butter cream, mousses, ice cream and pralines.

Viscous paste with raspberries as flavour component for fine bakers wares and sweet confectionery.

Ready to use cream cheese frosting.

Ready to use bake stable custard filling.

Ready to use glaze for frozen bavarois. The product gives a shiny effect to pastries.

Finishing glaze for mirror. To be used cold on frozen bavarois to give a shiny appearance. Ready-to-use and very stable product. The product does not bleach when frozen.

Ready to use glaze for making mirror on bavarois and for glazing fresh fruit. The product gives a shiny effect to pastries.

Neutral Glamour Silver finishing glaze for mirror. To be used cold on frozen bavarois to give a shiny, highly reflective appearance. Ready-to-use and very stable product. The product does not bleach when frozen. 


Finishing glaze for mirror. To be used cold on frozen bavarois to give a shiny appearance. Ready-to-use product.

Fine Powdered Sugar used on Bakery goods for Dusting/decoration

Fine powdered sugar used on bakery goods for decorations or dusting

Fine Powdered Sugar used on Bakery goods for Dusting/decoration

A viscous brown emulsion with intense vanilla flavour component for fine bakery wares and sweet confectionary.

Bake- and freeze-stable natural vanilla flavouring with vanilla extract and vanilla seeds to enhance all kinds of pastry and ice cream. Micro-fine encapsulized flavouring substances.

Instant powder mix used for stabiliser for fresh cream with chocolate flavour. The product is freeze and thaw stable.

Instant powder mix used as stabiliser for fresh cream, with neutral flavour and odour. The product is freeze and thaw stable.

Pouring fondant, perfectly freeze-thaw stable. Shiny white sticky paste. Icing of baked goods before deep freezing (éclairs, choux, mille-feuilles, napoleons…) 

Produced from Clementine fruits and processed by osmotic dehydration in a glucose-fructose syrup.

NO ARTIFICIAL COLOURS Produced from Kiwi fruit and processed by osmotic dehydration in a glucose-fructose syrup.

Produced from lemon peel and processed by osmotic dehydration in a glucose-fructose syrup and sucrose.

Produced from pear fruit and processed by osmotic dehydration in a glucose-fructose syrup.

Produced from pineapple fruit and processed by osmotic dehydration in a glucose-fructose syrup.

White icing for coating and decorating of sweet bakery. Freeze-thaw stable. Ready to use from the pail or warm to 40-45 deg c. for dipping and enrobing.

A white to off white coloured ready-to-roll Icing. The perfect ready prepared covering for all special occasion cakes.

Clear, easy-to-cut instant glaze for all fruits, especially fruit flans

A clear yellowish liquid with the flavour and aroma of fresh lemon.

A clear yellowish liquid with the flavour and aroma of fresh lemon.

Lemon peel is obtained from clean, sound, mature lemons of the species Citrus limon. The fruit is washed and the juice extracted. Lemon peel granules are prepared from the flavedo portion of the expelled peel, which has been cut, dried and milled to the desired granulation.

Vegetable margarine for Professional Use

Produced from mature orange and processed by osmotic dehydration in glucoseϦructose syrup and sucrose.

Produced from orange peel and processed by osmotic dehydration in a glucose-fructose syrup and sucrose.

Produced from orange peel and processed by osmotic dehydration in a glucose-fructose syrup and sucrose.

Sound, orange peel with fair level of ripeness and typical orange colour. Product is visually and mechanically inspected (washed) to remove foreign material. Peel is then diced, candied and packaged.

Paste-like product to write or decorate on top of pastries. The product has a particular short, paste like texture.

Paste-like product to write or decorate on top of pastries. The product has a particular short, paste like texture.

It is a bake stable filling before baking for shortbread, puff pastry and biscuits.

Rio Gran Nocciola Professional (MY) is a spreadable cocoa cream which suitable to use as filling and flavouring after baking.

CAN BE USED TO SEASON RICE, PASTA, MEAT, VEGETABLES AND OTHER DISHES.

Viscous bake-emulsifier with natural flavouring for production of sponge cakes, pound cakes and other batters produced in all-in-procedure.

Free flowing off-white powder with the flavour and aroma of Vanilla. Product soluble in water.

A blend of white sugar and vanilla flavour, with sweet vanilla note.

A blend of white sugar and vanilla flavour, with sweet vanilla note

Mix for the preparation of custard cream.

Ready Mix for preparing neutral jelly