Application: For a soft and subtle gloss: Stir 110g mix with 1000ml cold water. For a very high gloss: Stir 330g mix with 1000ml cold water. Mix the powder into cold water while vigorously stirring with a whisk. Leave to swell for 5 minutes, then stir well again and put in a spraying device. AfterShine gives the best result when sprayed after baking on a hot product. When applying the solution over a longer period: stir the solution every 20 minutes to prevent sedimentation.

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.

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 %).

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.

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

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.

s

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.

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.

Cream stabiliser for the preparation of bavarois and desserts.

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

Produced from pitted apricot and processed by osmotic dehydration in a glucose-fructose syrup.

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

NO ARTIFICIAL COLOURSProduced 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.

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

Application : Progressively mix 150 g powder into 1000 ml warm water (40 - 50 °C). Dose the warm water in a bowl, then progressively mix in powder while vigorously stirring with a whisk. Leave to rest for 10-15 minutes, then stir again and put in spraying device. Spray on product just before baking or directly after baking.Keep refrigerated once product is rehydrated.

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

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.

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

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.

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

Ready Mix for preparing neutral jelly