presentation dla naturals products

PRODUCT RANGES :Fruit based products (Purees, Fillings, Glazes, Jams,…)

Chocolate based products ( Fillings, Ganaches, Coatings,…)

Sugar based products (Donut glazes, Sugar dough, Icings,…)

Pre-mixed products (Butter cream mix, Royal icing mix, Whippegg,…)

Speciality products (Gelocake, Butter cream base, Whipcrem,…)

MANUFACTURER OF PREMIUM QUALITY BAKERY AND PASTRY INGREDIENTS

FRUIT BASED PRODUCTSLAFRUTA ECOFIL BAKEJAM PASTOJAM COLDGELI GLAGELI PIPING JELIGLAGELI-MATIC PUREES OF FRUITSTOPPINGSAROMA PASTES


RANGES : FRUITS / CHOCOLATE / SUGARS / PRE-MIXES / SPECIALITY

LAFRUTA : First class fruit filling made with 30% to 70% of whole fruits, ideal for luxury pies, danishes, cakes and desserts.


AppleApricotBlueberryBlueberry - AppleDark CherryPineappleRaspberryRaspberry - AppleRed CherryStrawberryStrawberry - Apple

Available in 12kg pails, 6kg pails, 3.3kg cans and 630g cans.


ECOFIL : Economical fruit fillings made only with pure fruit puree stabilized with starch. A range of fruit fillings with reduced fruit content but with exceptional relation quality-price.


BlueberryCaramelChocolateKiwiLemonNeutralOrangeStrawberry

Available in 14kg pails, and 7kg pails.


BAKEJAM: Special jam with high-oven stability for all industrial cooking processes in cakes, Danishes, cookies and other bakery products.


AppleApple – RaspberryApricotBlueberryOrangePineappleRaspberryRed CherryStrawberry



PASTOJAM: Multi-purpose fruit jam with exceptional texture, very smooth, oven-stable, paste-like and easy to work with especially to spread on swiss rolls, cakes and pies.


AppleApricotBlueberryRaspberryStrawberry



COLDGELI: Special glazes for cold application with very smooth texture to cover delicate fresh fruits or pies resulting to have shiny and mirror effects.


CaramelChocolateNeutralStrawberryWhite

Available in 7kg pails and 630grs tin cans.


GLAGELI : A super-concentrated glaze for hot application. Can absorb up to 100% of water per kilogram.


ApricotNeutralStrawberry

Available in 7kg pails and 14kg pails.


PIPING JELLI: Special decorative jellies with short texture to write easily on cakes by using piping bags.


GreenNeutralRedOther preferred colors

Available in 14kg pails, 7kg pails and 630grs tin cans.


GLAGELI – MATIC : Ready to use liquid glazing jellies for spray machines. An excellent gel.


ApricotNeutral

Available in 13kg pails.


PUREES OF FRUITS : Stabilized fruit purees.


BlueberryStrawberryRaspberryPassion fruitMangoCoconutKiwiCherry

Available in 630grs tin cans.


TOPPINGS : Sauce to give a color and flavor to ice creams.


StrawberryRaspberryPineapplePeachPassion fruitOrangeYellow mangoChocolateCherryCoffee tiramisuKiwi

Available in 1kg plastic bottle with flip top cap.


AROMA PASTE : Paste concentrated in colors and flavors to be added in mousses up to 5%.


StrawberryRaspberryPineapplePeachPassion fruitOrangeGreen MangoYellow mangoMandarineLemonChocolateBananaHazelnutVanillaTiramisuCoconut

Available in 1kg plastic jar.


CHOCOLATE BASED PRODUCTSFUDGEGANACHEGLACAGETRUFFLEPASTES



FUDGE : Creamy, semi-soft crystalline filling made with chocolate, milk and vegetable fats. It is a basic ready to use filling for a variety of applications like brownies. It is a versatile product that can be warmed up in bain-marie, whipped, added with spirit or nuts and poured to cool and cut into pieces. It can also be diluted with cream in order to make Sundays or sauces. When warming-up in bain-marie, marshmallows can be added to get a fluffier fudge.


Dark Chocolate



GANACHE : A ready to use ganache base, traditionally made of chocolate and cream, heated and stirred together, and used as a filling for cakes and pastry. The texture is softer than the Truffle filling. It can be whipped for a lighter filling. Ganache It can also be whipped to increased volume and then spread to cover a cake. It is thick enough to use as it is or by adding cream, can become thinner to use as a glaze.


Dark ChocolateHazelnut ChocolateWhite Chocolate



GLACAGE : Ready to use chocolate creams (no water based) to cover a variety of patisserie for a high finishing touch. Just warm in a bain-marie the needed quantity (do not heat over 50 degrees), and pour over the gateau. The gateau may be frozen. After pouring, store back in fridge. Our chocolate creams are also bakestable and may be used to fill pastries before cooking.





TRUFFLES : A ready to use chocolate truffle traditionally made of chocolate and fats, heated and stirred together, and used as a filling for cakes and pastry or to make brownies. It can also be used in filled chocolates, chocolate truffles, and other desserts. Truffle filling can also be whipped to increased volume and then spread to cover a cake. Truffle filling is thick enough to use like it is or by adding cream, can become thinner.





PASTES : A pure or a 50-50 Hazelnut paste.


Pure Hazelnut50-50 Hazelnut



SUGAR BASED PRODUCTSROLLED WHITE FONDANTICING SUGARINVERT SUGARPOURED WHITE FONDANT (soft)FONDANT POWDERCARAMEL FILLINGDONUT GLAZES



ROLLED WHITE FONDANT : Ready to use and has a play dough-like consistency that can be rolled and draped in one piece over a gateau, such as with a wedding cake. It "dries" with a semi-hard, perfectly smooth and satiny smooth surface that holds up well. Can be easily colored for various applications.


WhiteIvoryBlack

Available in 2,5kg aluminium foil.


ICING SUGAR : Contains a free-flow agent and is suitable for all processing conditions and temperatures, making it the ideal choice for a range of applications including ultra smooth toppings and creams.


With TricalciumWith OilWith DextroseWith Starch



INVERT SUGAR : Invertuline is a liquid form of invert sugar with a brix of 66 while Invertissimo is also an invert sugar but with a white paste-like form and with a Brix of 80. Invertissimo can replace sugar at same quantity. Keeps pastries moister and fresher. Improve flavor and color development. Helps to get softer textures. Ideal to plasticize icings and reduce the viscosity of fondant creams. Improve shelf live of products.


Invertuline (Brix 66)Invertissimo (Brix 80)



POURED WHITE FONDANT : Ready to use, is the smooth, white-as-snow icing glaze. It is the traditional topping for petits fours but can be used to glaze cakes, cookies, doughnuts, brownies and éclairs. Candy centers can also be dipped, as well. When dry, it gives a shiny finishing. To get a firmer fondant, just add in the bain-marie some Icing powder 3C and stir in until requested texture. If you want to dilute the fondant, do not preferably add water but in place use a sugar syrup (2/1 base).


White



FONDANT POWDER : Contains spray-dried glucose which, when mixed with water, makes an instant true fondant. Can be added with fruit juices concentrate or spirits. Compared to other dry fondants produces smoother and whiter finished products. It is also more flexible and easier to use than traditional fondant.


WhiteChocolate

Available in 2,5kg aluminium barrier.


CARAMEL FILLING : Ready to use caramel filling made from condensed milk, sugar and vegetable fats and cooked at the desire temperature. Used in a variety of pastries as topping or filling.


Caramel



DONUT GLAZES : Ready to use fondant-type glaze to make smooth and high-quality donut finishing with superior adherence and sheen. Sugar syrup may be added following final texture and setting goals. By simply warming up the product up to 45 degrees in bain-marie and dipping the donuts in.


WhiteDark ChocolateMilk ChocolateToffee ChocolatePinkCaramelClear



PRE-MIXED PRODUCTSBUTTER CREAM MIXWHIPEGG



BUTTER CREAM MIX : Is a powder preparation to easily produce butter cream. To make 1 kilo of butter cream, use 270 grs of Butter cream mix and add 500 grs of butter and 250 grs of warm water. Whip until smooth.


Butter cream mix



WHIPEGG: Is a powder preparation to easily produce Royal Icing or meringues.


WHIPEGG



SPECIALITYBUTTER CREAM BASEWHIPCREM



BUTTER CREAM BASE : Is a liquid preparation to easily produce butter cream. Add 1000 grs of butter or margarine and 400 grs of water to 1000 grs of the mix and whip until smooth consistency.


Butter cream base



WHIPCREM : A ready to use preparation in pails to make whipping creams. Just add little by little 40 to 60% of water per kilo and whisk under high speed until smooth and developed.


WHIPCREM



presentation dla naturals products

Entertainment & Humor

5kg aluminium

premium quality

630grs tin

butter cream

butter cream

pastry ingredients

adding cream

donut glazes