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.

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

Improver for the production of Italian style bread and rolls. Dosage only 2.5% for the production as no-time-dough. Short production time, very stable and tolerant product. The crumb-structure, and hole texture can be varied by fermentation time and water content. This product is freeze-thaw stable.

Hail-like sugar used for decoration.

Improver for the production of wheat rolls for all kinds of low temperature processing (e.g. frozen dough processing)

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 paste–like texture that gels immediately during application. Very shiny. Freeze thaw stable. Fast gelification. Reversible – the 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 paste–like texture that gels immediately during application. Very shiny. Freeze thaw stable. Fast gelification. Reversible – the product is suitable to be heated up several times.

Spreadable Cream for Professional Use

COLOURS: NATURAL E163

Whole glace cherries are produced from mature dark red Amareno cherries, obtained by osmotic dehydration in a glucose-fructose syrup and flavoured which have been processed under hygienic conditions. 


These green cherries are soft with a sweet sugary flavour. They can be used for decorating cakes and desserts or it can be mixed with other ingredients in bakeries and patisseries. This is a great alternative to using real cherries because it last longer, has a glossy finish and is easy to use. The colour and flavour of the cherries are kept fresh in 5kg boxes.

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

These Whole glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a glucose-fructose syrup and sucrose, which have been processed under hygienic conditions. 


Whole red glace cherries are produced from mature red cherries, obtained by osmotic dehydration in a glucose-fructose syrup and sucrose, which have been processed under hygienic conditions.

These cherries are soft with a sweet sugary flavour. They can be used for decorating cakes and desserts or it can be mixed with other ingredients in bakeries and patisseries. This is a great alternative to using cherries because it last longer, has a glossy finish and is easy to use. It’s kept fresh in 1kg resealable bags to preserve the colour and flavour of the cherries.

Whole yellow glace cherries are produced from mature yellow cherries, obtained by osmotic dehydration in a glucose-fructose syrup which have been processed under hygienic conditions. 


Product is obtained by osmotic dehydration in glucose-fructose syrup and sucrose, then flavoured

This fruit mix contains orange peels, red papaya, green papaya and red cherries. The fruits are diced and sweetened with syrup and sucrose. It can be used for decorating cakes and desserts or it can be mixed with other ingredients in bakeries and patisseries. It’s kept fresh in 5kg boxes to preserve the colour and flavour of the fruits.

Cinnamon Sugar Blend is a blend of sugar and ground cassia. It is a reddish brown powder with a white note and sweet cassia flavour.

Cinnamon Sugar Blend is a blend of sugar with ground cassia. It is a reddish brown powder with a white note and sweet cassia flavour.

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

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 pastes with mango as flavour component for fine bakers wares and sweet confectionery.

Viscous paste with coffee as flavour component for fine bakers wares and sweet confectionery. Recommended Dosage: 20 – 40:1000.

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

Viscous paste with passionfruit concentrate 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.

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

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.

Viscous white emulsion with intense bitter almond flavour component for fine bakery wares and sweet confectionary.

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

Produced from mature orange 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.

Produced from orange 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 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.

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

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

HALAL CERTIFIED - UNIFINE 23-08-2011 Clear acid stable powder glace.

Vegetable Margarine for Professional Use

Vegetable margarine for Professional Use

A clear orange liquid with the flavour and aroma of orange.

A clear orange liquid with the flavour and aroma of orange.

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.

This product is obtained by hydrolysis of saccharose. A viscous and smooth consistency able to form soft peaks. Off-white in colour and glossy.

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. The product is soluble in water.

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

Vanilla sugar is a blend of sugar and vanilla flavour. It is a white powder with a sweet taste

Vanilla Sugar is a blend of sugar and vanilla flavouring. It is a white powder with a sweet taste.

Mix for the preparation of custard cream

Mix for the preparation of a neutral jelly

Mix for the preparation of cake

Mix for the preparation of custard cream

Mix for Red Velvet Cake

Mix for the preparation of custard cream