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17. Velvet finish
category
PASTES
20. Praline pastes
05. Pure pastes
Spreads
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20. Praline pastes
05. Pure pastes
FOURRAGES
02. Chocolate puffed rice filling
transparent glazes
03. Ganaches
04. Fruit fillings
Dried fruits crispy fillings
Fruity crispy fillings
CRISPY FILLINGS
03. Ganaches
04. Fruit fillings
TRANSPARENT GLAZE
14. Concentrated toppings
15. Cold toppings
13. Fruit glazes
GLACAGES TRANSPARENTS
14. Concentrated toppings
15. Cold toppings
13. Fruit glazes
CHOCOLATE GLAZES
08. Colour glazes
07. Chocolate glazes
06. Matt glazes
GLACAGES CHOCOLATS
08. Colour glazes
07. Chocolate glazes
06. Matt glazes
DECORATION & FINISH
18. Food coloring cocoa butter
Pastry decorations
17. Velvet finish
FINITIONS & DÉCORS
17. Velvet finish
18. Food coloring cocoa butter
SAUCES & EXTRACTS
21. Chocolate sauces
22. Caramel sauces
23. Natural flavouring
SAUCES & EXTRAITS
21. Chocolate sauces
22. Caramel sauces
23. Natural flavouring
PASTRY PREPARATION
09. Gelling preparations
10. Cream preparations
11. Petits fours preparation
19. Almond paste and sugar paste
MIXES PÂTISSIERS
09. Gelling preparations
10. Cream preparations
11. Petits fours preparation
19. Almond paste and sugar paste
TECHNICAL PRODUCTS
12. Technical products
ingredients techniques
ingredients techniques
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17. Velours Flocage
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Caramel velvet
Carmine Red Velvet
Chocolate Brown Velvet
Ivory velvet
Pistachio Velvet
Velours Bleu Bapteme
Velvet Black Ink
Velvet Rose Bonbon
Yellow velvet
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