Coffee & Bakery Solution

Gelatin Powder 200 Bloom (1kg) - Louis Francois

Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.

Ponthier - Frozen Redcurrant IQF (1kg)

Puree Yellow Lemon Frz (1Kg) - Ponthier

Ariaga White Chocolate 30% (5Kg) - Valrhona

Isomalt Gallia (1kg) - Louis Francois

Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .

Ponthier - Frozen Puree Strawberry (1kg)

Puree White Peach 10% Sugar Frz (1kg) - Ponthier

Bread Flour T55 (25kg) - Interflour

Protein : 10.5% - 12%

Chocolate Sticks 48% Cacao 3.2G (1.6Kg) - Valrhona

Puree Yuzu Frz (1kg) - Ponthier

Signatures Filter Blend 100% Arabica Whole Beans (1Kg) - Lacaph

Ponthier - Frozen Blackcurrant IQF (1kg)

Caramelia 36% Milk Couverture (3Kg) - Valrhona

Half Pineapple Frz Sherbet (80ml) - Nippon Premium

Lychee Puree (1L) - Monin

Puree Apricot 10% Sugar Frz (1kg) - Ponthier

Ponthier - Frozen Puree Raspberry (1kg)

Cocoa Powder (1KG) - Marou

Soya Lecithin Powder (1kg) - Louis Francois

Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.

Coconut Syrup (700Ml) - Monin

Puree Pink Grapefruit Frz (1kg) - Ponthier

Puree Green Apple 10% Sugar Frz (1kg) - Ponthier

T170 Rye Flour (25Kg) - Minoterie Girardeau

San Pellegrino Sparkling Mineral Water (500ml) - C24 - San Pellegrino