Coffee & Bakery Solution

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

Granulated Lemon Zest Frozen IQF (500g) - Ponthier

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.

170885- 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 (500ml) - C24 - San Pellegrino

Guanaja 70% Dark Couverture (3Kg) - Valrhona

110683 - Piping Bags Conik EssentielÊ (85Mµ, 300X540mm) - C100 - Flavors And Chefs

Caraibe 66% Dark Couverture (3Kg) - Valrhona

33994 - Individual Rye Bread Lenotre (50g) - C50 - Bridor

No need to defrost, baking 6 -  8 minutes at 200oC - 210oC