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Products
FILLINGS
Classics crispy fillings
Fruity crispy fillings
Dried fruits crispy fillings
02. Chocolate puffed rice filling
03. Ganaches
04. Fruit fillings
05. Kadaïf forage
CHOCOLATE GLAZES
06. Matt glazes
07. Chocolate glazes
08. Colour glazes
05. Pure pastes
POWDER PREPARATION
Gelling agents
10. Cream preparations
11. Petits fours preparation
PRALINATES
20. Praline pastes
TECHNICAL INGREDIENTS
12. Technical products
DECORS
17. Velvet finish
18. Food coloring cocoa butter
19. Almond paste and sugar paste
SAUCES & EXTRACTS
21. Chocolate sauces
22. Caramel sauces
STORE FORMATS
24. Delicatessen selection
Company
History
Laboratory
Logistic
inspirations
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13. Fruit glazes
14. Concentrated toppings
15. Cold toppings
16. Cold glazing
Glaçages neutres
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FORRIES
Classics crispy fillings
Fruity crispy fillings
Dried fruits crispy fillings
Chocolate puffed rice filling
Ganaches
Fruit fillings
Kadaïf forage
Classics crispy fillings
Fruity crispy fillings
Dried fruits crispy fillings
Chocolate puffed rice filling
Ganaches
Fruit fillings
Kadaïf forage
CHOCOLATE GLAZES
Matt glazes
Chocolate glazes
Colour glazes
Pure pastes
Matt glazes
Chocolate glazes
Colour glazes
Pure pastes
TRANSPARENT GLAZES
Fruit glazes
Concentrated toppings
Cold toppings
Cold glazing
Glaçages neutres
Fruit glazes
Concentrated toppings
Cold toppings
Cold glazing
Glaçages neutres
POWDER PREPARATION
Ice cream preparation
Gelling preparations
Cream preparations
Petits fours preparation
Ice cream preparation
Gelling preparations
Cream preparations
Petits fours preparation
PRALINATES
Praline pastes
Praline pastes
TECHNICAL INGREDIENTS
Technical products
Technical products
DECORS
Velvet finish
Food coloring cocoa butter
Almond paste and sugar paste
Almond paste and sugar paste
Velvet finish
Food coloring cocoa butter
Almond paste and sugar paste
Almond paste and sugar paste
SAUCES & EXTRACTS
Chocolate sauces
Caramel sauces
Natural flavouring
Chocolate sauces
Caramel sauces
Natural flavouring
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Paris-brest with raspberry praline
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