Coffee & Bakery Solution

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)

Bar Syrup Orgeat/Almond (700ml) - C6 - Rioba

Stab 2000 (1kg) - Louis Francois

Stabilizer more particularly used for ice creams.

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

T55 Special Croissant Flour (25Kg) - Minoterie Girardeau

Gellan Gum (150G) - Louis Francois

Bar Syrup Salted Caramel (700Ml) - C6 - Rioba

Dulcey Blond 35% (3Kg) - Valrhona

Traditional Phin Blend 100% Robusta Whole Beans (1Kg) - Lacaph

Traditional Phin Blend 100% Robusta Ground Coffee (1Kg) - Lacaph

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

Almond Paste 33% (1Kg) - Flavors And Chefs

Puree Sea Buckthorn Frz (1Kg) - Ponthier

4972 - Earl Grey Yin Zhen (2G)*24 - Black Tea - Dammann Frres

Box of 24 tea bags (2g)

San Pellegrino Sparkling Mineral Water PET (1L) - C12 - San Pellegrino

31000 - Croissant Fine Butter - Savoureux (60G) - C70 - Bridor | EXP 17/12/2024

Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC

4942 - Yunnan (2G)*24 - Green Tea - Dammann Frres

Box of 24 tea bags (2g)

San Pellegrino Sparkling Mineral Water (250ml) - C24 - San Pellegrino

Pistachio Paste Cresco (1kg) - Flavors And Chefs

Mango Yoghurt (100G) - Emmi

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

Puree Coconut Intense 10% Sugar Frz (1kg) - Ponthier

Type 5 - Super Green - Supergreen Smoothies

Main ingredients: A blend of ripe mango, creamy yogurt, honey, ginger, fresh lime, spinach, aloe vera, and nutrient-rich greens, delivering a refreshing smoothie packed with vitamins, fiber, and antioxidants.

Pure Hazelnut Paste (1kg) - Flavors And Chefs

Hazelnut 100%Use: sweetened or salted culinary preparations . No GMO, no ionizing treatment

Agar Agar Powder (1kg) - Louis Francois

Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.