Coffee & Bakery Solution

Acqua Panna Still Mineral Water (1L) - C12 - San Pellegrino

Whipping Cream 35% (1L) - Pauls

Pauls Whipping Cream is perfect for pouring, baking, whipping or adding an indulgent touch to your favourite recipes - with consistent results every time. For best whipping results, chill cream, bowl and beater before use.

Shiny Colorant Gold (15G) - Pcb

Acqua Panna Pet 96 (330Ml) - C24 - San Pellegrino

T45 Special Croissant Flour Fine D'Exception Flour (25Kg) - Minoterie Girardeau

This pure, top-of-the-range flour is extracted from the wheat kernel and ground on cylinders. Designed specifically for pastries, this highly refined specialty flour can be used to make all kinds of products: croissants, pains au chocolate, brioches, praline brioches, chocolate brioches and so on. It can also be used for sandwich loaves and burger buns. - Protein: 8.5% – 9.5% - Ash: 0.40% – 0.45%  

SWISS GREEK YOGURT BLUEBERRY PREMIUM 2% FAT (150G) - EMMI

Emmi Swiss Premium Greek Style Yoghurt is very creamy, and with live lactic cultures. Natural plain with 10-Percent proteins, 0-Percent fat.

Puree Pina Colada 10% Sugar Frz (1kg) - Ponthier

Ivoire 35% White Couverture (3Kg) - Valrhona

Fat-Soluble Green (25G) - Pcb

Shiny Colorant Silver (15G) - Pcb

Signatures Espresso Blend 80% Arabica 20% Robusta Ground Coffee (1Kg) - Lacaph

Super Neutrose (1kg) - Louis Francois

Stabilizer mainly used for sorbets.

Inspiration Strawberry (3Kg) - Valrhona

Concentrate Puree Lychee (1L) - Mixer

Ponthier - Frozen Puree Melon (1kg)

Pectine Yellow (1kg) - Louis Francois

A gelling agent that gives a non-reversible gel when heat ed in acidic, and sweet environments (DE above 75 %).

Skimmed Milk Powder (1kg) - Louis Francois

Milk taste, neutral smellFat content: 1.5% max.

4976 - Soleil Vert (2G)*24 - Green Tea - Dammann Frres

5002 - Sencha Fukuyu (2G)*24 - Green Tea - Dammann Frres

CUSTARD POWDER HOT PROCESS (1KG) - FLAVORS AND CHEFS

White powder mixBasic recipe : Hot cream 75 g - Milk 1L - Sugar 250 g - Egg 2 whole or 4 egg yolks1 kg of hot cream makes it possible to garnish approximately 230 eclairs (80 gr/eclair)

Stab 2000 (1kg) - Louis Francois

Stabilizer more particularly used for ice creams.

Signatures Phin Blend 85% Robusta 15% Arabica Whole Beans (1Kg) - Lacaph

T55 CAKE FLOUR (25KG) - MINOTERIE GIRARDEAU

Gellan Gum (150G) - Louis Francois