Cff2015 Collection Pastry

PRODUCT COLLECTION 2015
LONDON WEST MIDLANDS WWW.CLASSICFINEFOODS.CO.UK

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COPYRIGHT 2015. ALL RIGHTS RESERVED
C HO C OL AT E & PR A L I N E S
GRAND CHOCOLATES .............................
GRAND PRALINES ......................................
GIANDUJAS .............................................. 23
ALMOND PASTES .......................................

4-17
22
23
Content
FINISHING & DECORATING .......................... 24
FILLINGS .............................................. 25-26

BONBONS ................................................ 26
READY TO FILL & READY TO USE .................... 27
F RU I T PU R E E S , VA N I L L A & N U T S
FROZEN FRUIT PUREES ............................ 32-37 PA S T RY DE C OR AT ION
FROZEN NUT PUREES ......................... ......... 38
DECORATIONS ...................................... 72-75
FROZEN FRUIT ZESTS .................................. 38
DO IT YOURSELF DECORATIONS ............... 76-79
IQF FRUITS ... ............................................. 41
SHELLS, MOULDS & ENTREMETS ............... 80-81
VANILLA PODS ................................. ......... 43
LITTLE EXTRAS ....................................... 82-85
OTHER VANILLA PRODUCTS ......................... 44
AROMATIC PASTES & EXTRACTS .......... ......... 45 B A K E RY

MARRONS GLACES .................................... 47 PART BAKED BREAD ............................... 89-97
LABORATORY CHESTNUT PRODUCTS ............ 48 DANISH PRODUCTS .............................. 98-105
CANDIED CITRUS ....................................... 49 READY TO EAT PATISSERIE ..................... 106-109
NUTS & DRIED FRUITS ............................. 50-51 OTHER BREAKFAST SOLUTIONS ................... 110
T E C H N IC A L & O T H E R C ON V E N I E N T S OLU T IONS

I NG R E DI E N T S FROZEN MACAROONS......................... 115-116
SPECIALITY TECHNICAL INGREDIENTS ... ..... 55-56 PETITS FOURS & TRUFFLES .......................... 117
CHOCOLATE ............................................. 59 READY TO FILL SHELLS & SPHERES ........... 118-119
SUGAR, WHITE FONDANT & NAPPAGE........... 60 PASTRY TART SHELLS ................................. 121
EGGS ............................................. ......... 62 MINI CONES ...................................... 122-125
CREAM .................................................... 62 FROZEN SPONGE SHEETS ........................... 127
BUTTER ........................................... ......... 62 ACCESSORIES .......................................... 128
KEY Natural ingredients
Product details; how to use,

tips, application, technical Baking time &
ing
Bak temperature
advise and more... Tim
e
C U I S I N E 2 015
is also available, call us for your copy
Defrosting time &
Frozen products
temperature
Fresh products Microwave cooking

time & temperature
Co nti n e nt a l Patisserie
CLASSIC FINE FOODS PROUD SPONSOR OF

We select the best from the world & bring it to you
CLASSIC FINE FOODS A COMPANY LED BY that you get a product you can be
AROUND THE WORLD OUR CUSTOMERS proud to use. We also have an in-
house quality manager to ensure
We are part of a global network, all We are always on the lookout for new, that our standards are as high as they
sharing the same policy of high quality creative, and innovative products to should be.
products and great service. Wherever satisfy your demands. We want to
your career takes you, youll find a help you make your creations even
Classic Fine Foods branch nearby! As
ALWAYS BE
more unique, to help you stand out CLOSER TO YOU
the only specialist offering such broad from the crowd, keeping you up to
geographical coverage, we are able to date with trends and to help you save We value your feedback and hope
assist you all over the world. time. If you are looking for a certain that you will enjoy interacting with us
something, please do not hesitate to via our marketing campaigns.
ask us about sourcing it for you. Every quarter we distribute our
A WIDE UNITED newsletter highlighting whats new
KINGDOM COVERAGE
THE HIGHEST in our range and in the hospitality
From our London and Birmingham PERSONALIZED SERVICE industry. Please let us know if you
would like to receive this email full of
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We have a highly trained Customer good news!
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Service team here at the office We also understand the need to
Our additional courier network is
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expanding, and we can get you what
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you need, where you need it. Our
out in the field to help you with your Exclusive Offers. Dont hesitate to ask
Central London service operates
needs. These Classic Fine Foods to be included!
twice daily, five days per week, which
ambassadors have in-depth product
is one of the most responsive services For those big events of every year, we
knowledge and a passion for
available in the capital! have created our Special Easter and
the industry.
Special Christmas catalogues, which
A FINE FOODS SPECIALIST will be available for you to plan your
BRC CERTIFIED menus. Within these pages will be
Our philosophy is simple - to bring
new and exciting seasonal products,
you the very best from around the We are so proud of our
valuable offers and great tips - dont
world. We work hard at sourcing great continued certification to BRC
miss out!
value, innovative and artisan products, standard. It guarantees our ability
building and maintaining our strong to consistently store and distribute
relationships with producers we are products safely. It allows us the
proud to call our partners. ultimate in traceability and ensures
DONT MISS OUR BRANDS & PRODUCTS!
Azlia milk: Hazelnut & Chocolatey p.14 Dark & milk chocolate glaze p.24
Natural fruit & flower extracts p.45 Fruit tattoos decorations p.74
Fine butter pre proved Danishes p.102 Mini eclairs & religieuses patisserie p.109
Petit fours & truffles p.117 Ready to fill mini cones pp.122-123
Keep up with trends
We are offering you organic
and natural options when
possible. From Valrhona
Andoa organic milk and
dark chocolate couverture
(p.8, p.13) to PCB natural
ORGANIC
colourings (p.83, p.85) and
NATURAL Louis Francois Agar Agar
NON CHEMICAL vegetable gelatine (p.55).
With the growing demand

for healthier and gluten free
products, we are proud to say
Mauritius, Comoros & Madagascar p.43
90% of Valrhonas chocolates
are gluten free (pp.6-17),
Valrhona Xocoline is sugar
HEALTHY
free (p.10, p.14) and many
ALLERGIES Capfruit references have no
LOW SUGAR added sugar (pp.32-38).
Make your creations more

personalised. We have so
many options of decorations
with PCB (pp.68-78), including
chocolate pieces and transfer
BESPOKE sheets. And, you can also
have your marrons glacs
BRANDED with your own logo thanks to
Transfer sheets now in stock pp.76-77 PERSONALISATION Corsiglia (p.47).
We are looking for partners

offering the best origins and
committed to sustainability
and local communities
support. Try our Valrhona
pure origin grand crus (p.6,
LOCAL
p.13) and our vanilla pods
ORIGIN from different origins with
SUSTAINABILITY Eurovanille (p.43).
We are enriching our range

of ready to use options to
Ready to serve mini muffins p.110 save you time and energy.
Dont miss our ready to use
bonbons from Valrhona
(p.27), our ready to serve
TIME SAVING
mini muffins (p110), our tart
CONVENIENCE shells, mini cones and sponge
READY TO USE sheets (pp.121-125).
Its one of our objectives to

help you control your costs.
Have a look at our butler
blend from Flechard (p.63),
our ready to infuse vanilla
sachets from Eurovanille
VALUE FOR MONEY
(p.44) and our fine butter
ALTERNATIVE Danish products from
Egg & meringue sponge sheets p.125
COST CONTROL Bridor (p.102).
C H O C O L AT E
& PR A L I N E S
C H O C O L AT E
& PRALINES
Experience the finest chocolate in the world with our selection of GRAND
CHOCOLATE including dark, milk, white and the exciting new blond chocolate.
Our grand PRALINE collection will suit your every need with a full spectrum of
intensity and caramelised or nutty flavours. Here you will also find our large range of
food service products, including ready-to-serve bonbons and
decorations such as our crunchy pearls.
Grand Chocolates & Pralines
Experts in fine Technical suppport Innovation for the

cocoa since 1922 & skill development pastry chef
A sourcing strategy based Inspire your creativity with Industry innovators leading
on long term development Valrhona LEcole du Grand the way in research and new
directly with plantations all Chocolat courses in product development
over the world Tain-lHermitage, France
From Guanaja 70% dark
From cocoa bean to Improve your techniques and chocolate, the worlds most
chocolate bar, Valrhona skills here in the UK with our bitter chocolate, to Dulcey, the
masters every step in the Essentials Classes first Blond Chocolate
production process
In-house professional taste Most recent additions
A strict selection of the finest testers and professional pastry enriching the milk chocolate
cocoa to ensure a consistent chefs ensure consistency and family and exploring new
and exceptional taste high quality standards flavour profiles and experiences
AZELIA 35%
MILK CHOCOLATE:
Hazelnut & chocolatey
This new creation combines two
of the biggest Valrhonas expertise: the
expertise in chocolate and in pralines.
AZELIA offers a perfect harmony between

chocolate, milk and hazlenuts. AZELIA is
different to Gianduja as it can be used in any
application, which opens up a completely new
Page 14 range of possibilities.
BISKELIA 34%
MILK CHOCOLATE:
Chocolatey & toasted biscuit
Caramel, toasted biscuit, a touch of salt, and
chocolate. This new milk chocolate transports us
to the world of our childhood.
Smooth and rich, BISKELIA is a pure milk

chocolate that embodies all the expertise and
know-how of Valrhona chocolatiers.
Page 14
MILK & DARK

CHOCOLATE
GLAZE
now available in disc
Valrhonas new glaze is now available in disc,
a new format that is quick and easy to use.
It provides optimal fluidity for creating finer,

more regular glazes with no over-thickening.
It also enables a glossy appearance,
whatever the support (tempered of cold).
Page 24
GLUTEN FREE
With the growing concern towards
food allergies and intolerances,
Valrhona have conducted internal
research and can now certify that
more than 90% of its chocolate
range is gluten free.
Pages 6-17
3
Grand Chocolates
PURE ORIGIN GRAND CRUS

With its Pure Origin Grand Crus range, Valrhona has created
chocolates with distinctive tastes that are truly representative
of their origin.
Valrhona thus selects cocoa from the very best plantations,

where nature is fully expressed and people cultivate unique
know-how (harvesting, fermenting and drying beans).
GRAND CRUS BLENDS
With its Grand Crus Blends range, Valrhona has created

blends of chocolate with elaborate, unique flavours.
Their secret? They combine different varieties of fine

cocoa from various regions that have been chosen for
their complementary aromatic profiles.
GOURMET CREATIONS
With its Gourmet Creations range, Valrhona inspires creativity
with recipes devised for professionals on the lookout for
new flavours.
Thanks to its perfect knowledge of cocoa and the creativity of

Lcole du Grand Chocolats pastry chefs, Valrhona explores
new tastes and creates original flavour combinations.
PROFESSIONAL SIGNATURES
The Professional Signatures collection is designed for

professionals and offers a range of easy to use technical
chocolates with excellent results.
These blended chocolates have been created using unique

recipes to ensure they lend themselves to specific
professional applications.
4
BAHIBE LACTEE 46%

FROM DOMINICAN REPUBLIC
Milk chocolate
TANORI 64%
FROM DOMINICAN REPUBLIC
Dark chocolate
KALINGO 65%
FROM GRENADA
Dark chocolate
ALPACO 66% AFRICA

FROM ECUADOR
Dark chocolate
NYANGBO 68%
FROM GHANA
SOUTH AMERICA Dark chocolate
MACA 62%
FROM BRAZIL
Dark chocolate
MANJARI 64%
FROM MADAGASCAR
OTUCAN 69% Dark chocolate
FROM VENEZUELA
Dark chocolate TANARIVA MILK LACTEE 33%
FROM MADAGASCAR
Milk chocolate
ARAGUANI 72%
FROM VENEZUELA
Dark chocolate
P URE ORIGIN
The Pure Origin Grand Crus collection presents chocolates
that capture the characteristics of their country of origin. Each
ILLANKA 63% of these chocolates is made from the best cocoa beans in the
FROM PERU same area selected, based on the potential flavours that can be
Dark chocolate conveyed through the finished chocolate, by a Valrhona sourcer.
5
DARK CHOCOLATE
PURE PURE PURE

GRENADA PERU GHANA
KALINGO 65% ILLANKA 63%

Spicy freshness Fruity & Velvety NYANGBO 68%
Extremely rich and complex intense Made with Grand Blanco beans, it offers Chocolatey & Roasted
freshness with very subtle aromas. Balance an exceptionally creamy texture. Slightly acid, allowing round, warm
of the chocolate note delicately enhanced A strong tangy hit and subtle flavours intensely chocolate notes to develop
by a touch of peppery mint of gourmet black fruits impression of soft and spicy flavours
Gluten free Gluten free Gluten free
VAL9789 3kg bag of beans VAL9559 3kg bag of beans VAL6085 3kg bag of beans
PURE
PURE PURE DOMINICAN
MADAGASCAR VENEZUELA REPUBLIC
MANJARI 64% OTUCAN 69%* TANORI 64%

Tangy & Red Fruits Chocolatey & mineral Yellow Fruits & Intense
Fresh & acidic notes of red fruit flavours Soft and persistent bitterness, mineral Progressively reveals fresh yellow fruits
with a delicate finish of roasted nuts freshness with accents of green banana, aromas followed by notes of roasted dried
Gluten free hazelnut and walnut fruits reminiscent of freshly baked bread
VAL4655 3kg bag of beans Gluten free Gluten free
VAL0117 3x 1kg block VAL9556 3kg bag of beans VAL5571 3kg bag of beans
PURE PURE PURE

BRAZIL VENEZUELA ECUADOR
MACA 62% ARAGUANI 72% ALPACO 66%

Dried Fruits & Black tea Chocolatey & full-bodied Oaky & Floral
Dry yellow fruit notes at first woody, Balance between warm notes, raisins, Delicate, heady notes of jasmine and
peppery and toasted aromas unveiling a chestnuts and liquorice exceptionally orange blossom melt into a deep chocolate
bittersweet and black tea hinted finish long on the palate taste that gives a stately strength
* non stock item, to be ordered 7 days in advance
6
P URE GHANA 68%
In the south part of Ghana, growing cocoa
trees has been a tradition over a century old.
Its in this hot and sunny region, melded with
its rich and humid soil where they grow the
cacao beans to produce Valrhonas pure
origin Grand Crus: NYANGBO Pure Ghana.
From the Gulf of Guinea beaches to Lake
Volta, the farmers harvest, on a land
constantly washed by tropical storms, one
of the best cocoa in Africa.
As a true mirror of its origins, Nyangbo with
its shy acidity allows a round chocolatey
warm note to develop; followed by a
soft and sweet spiciness. Its character is
endorsed by a delicate bitter presence.
Ghana dessert with NYANGBO
7
DARK CHOCOLATE
GRAND CRUS BLENDS
CARABE 66% ASHANTI 67%

Balanced & Roasted GUANAJA 70% Chocolatey & Spicy
Bittersweet with a touch of acidity, Bittersweet & Elegant Full body and round savours, intense in
offering a perfect balance against which it Extraordinary bitterness revealing a chocolate with delicate hazelnut nuances
reveals its chocolate & roasted notes whole range of aromatic warm notes and entangled spiciness of liquorice,
Gluten free Gluten free cinnamon and Tonka beans
VAL4654 3kg bag of beans VAL4653 3kg bag of beans Gluten free
VAL0107 3x 1kg block VAL0106 3x 1kg block VAL6725 3kg bag of beans
ABINAO 85% EXTRA BITTER 61% ANDOA NOIRE ORGANIC 70%

Powerful & Tannic Chocolatey & Intense Citrus & Intense Bitterness
High cocoa content blend of Forastero Intense chocolate taste revealing a Refreshing and powerful
beans from Africa. background of bitterness, denoting its bitter-sweetness developing
Distinctive tannic bitterness powerful character into shades of freshness
O RGANIC & FAIR TRADE

CHOCOLATE
For many years, Valrhona has been producing
chocolate with strong ethical trade practices
in mind. To strengthen and promote this ethic
approach, Valrhona launched ANDOA NOIRE 70%
with the best organic and Fairtrade produced raw
ingredients available.
It has the particularity of being organic and Max
Havelaars Fairtrade certified. This approach
confirms Valrhonas strong will to support local
producers economically and socially
while protecting the environment of
cocoa plantations.
MILK CHOCOLATE
PAGE 13
Passiflore & ANDOA bonbons
8
THE VERY FIRST
DARK CHOCOLATE CONCENTRATE
Made with the same blend of fine cocoa as GUANAJA, it is a
technical solution intended to boost the chocolate intensity
of your recipes. Indeed, in some recipes, the cocoa butter
contained in chocolate couvertures limits the amount of
chocolate use (the chocolate flavour is then quite mild and
the colour is light) or requires the use of cocoa powder
COEUR DE GUANAJA 80% (the flavour and colour are naturally less chocolaty).
Intense Chocolate
Unique chocolate crafted to be 25% more COEUR DE GUANAJA offers a smoother texture and intense
powerful in flavour, for use where an chocolate flavour and colour.
intense result is required.
Low cocoa butter content
Gluten free I t will bring lightness and creaminess to many of your
VAL6360 3kg bag of beans creations as well as reinforcing the chocolate intensity of a
wide range of applications.
BISCUITS & CAKES C REAMS ICE CREAMS
ICING GANACHES D RINKS
9
DARK CHOCOLATE
GOURMET CREATION
CAF NOIR 57%* NOIR ORANGE 56% XOCOLINE 65%

Powerful & Tannic Orange & Chocolatey Slightly acidulous with fruity
Harmonious allegiance between fine A tasty combination between fine cocoa notes blend into the roasted flavours,
cocoa flavours and the powerful character flavours and the pervasive freshness delicate bitterness with woody undertones,
of mocha and Arabic coffees of orange notes sweetened with Maltitol
VAL0120 3x 1kg block VAL0122 3x 1kg block VAL5904 3x 1kg block
SUGAR FREE CHOCOLATE

XOCOLINE 65% has been developed from a blend of fine
cocoa beans selected from different plantations and chosen
specifically for the complementaries in their flavours.
Slightly acidulous, the fruity notes blend into the roasted
flavours, allowing the development of a delicate bitterness
with woody undertones.
This assembly guarantees the sugar-free couverture
remains both inimitable and consistent in taste.
MILK CHOCOLATE
Earl Grey & XOCOLINE Flavours PAGE 14
EXTRA AMER 67%* QUATORIALE NOIRE 55%

For Fillings & Cores Special for Coating COCAO PASTE EXTRA 100%
A balanced combination of power Equatoriale Noire is renowned for its Remarkable for reinforcing the chocolate
and bitterness balanced taste and its ease of use taste in many recipes, powerfully
Gluten free Gluten free enriching their flavours
VAL4663 3kg bag of beans VAL4661 3kg bag of beans VAL0134 3x 1kg block
SATILIA NOIRE 62%

For Coating
Bitter on the attack, followed by subtle
aromas of sweet almond giving way to TROPILIA AMER 70% TROPILIA 53%
long roasted, chocolatey notes For banqueting For banqueting
VAL6366 20kg box of beans VAL2236 20kg box of beans VAL1963 20kg box of beans
10
11
MILK CHOCOLATE
THE WORLD OF MILK CHOCOLATE

Valrhona offers you elaborate and balanced milk chocolates with harmonious combinations that each take you
on a different sensory journey. A large range of tastes to unleash your creativity!
Do you like your milk chocolate more milky, spicy, chocolatey? Rediscover the range of Valrhona milk chocolates
and discern their characters. The subtle choice of ingredients and precise balance of the components provide a
range with diverse sensory notes.
M ILKY SPICY C HOCOLATEY

fresh milk, whole milk, sweet, honey, vanilla, fruity, hot chocolate,
cream, hot milk toffee, cereals, biscuity roasted cocoa
product example product example product example

GUANAJA 41% CARAMLIA 36% BAHIBE 46%
12
PURE
DOMINICAN
PURE REPUBLIC
MADAGASCAR
BAHIBE LACTE 46%

Cocoa Intensity & Milky
TANARIVA 33% On the edge of dark chocolate, between
Milky & Caramel the power of cocoa and the smoothness of
Balance of acidulous flavours, softened by milk, intense notes of cocoa with fruity
pronounced milky caramel notes tanginess and slight bitterness
Gluten free Gluten free
VAL4659 3kg bag of beans VAL9997 3kg bag of beans
GRAND CRUS BLENDS
JIVARA 40% ANDOA LACTE ORGANIC 39%

Creamy & Chocolatey Intense Milky Notes & Chocolatey
Pronounced cocoa notes, in perfect Seductive milky softness and tender
harmony with the vanilla and malt finish chocolate sweetness, all enhanced by
Gluten free a hint of bitterness
VAL4658 3kg bag of beans Gluten free
VAL0189 3x 1kg block VAL7026 3kg bag of beans
CARAMLIA 36%
Caramel & Salted Butter Notes GUANAJA LACTE 41%
Its velvety smoothness instantly captivates Milky Freshness & Chocolatey
before it reveals an intense, powerful and Powerful chocolate taste which is softened
creamy caramel flavour, subtly enhanced and enhanced by long milky notes and
by savoury hints of biscuit without too much sweetness
Gluten free Gluten free
VAL7098 3kg bag of beans VAL7547 3kg bag of beans BAHIBE entremet
13
MILK CHOCOLATE
GOURMET CREATIONS
BISKLIA 34% AZLIA 35%

XOCOLINE LACTE 41%* Chocolatey & Toasted biscuit Hazelnut & Chocolatey
No added sugar Creamy and fresh milk chocolate, with Perfect harmony between chocolate, milk,
Unveils delicate, refined aromas, with a notes of toasted biscuit and soft caramel, and hazelnuts. Notes of chocolate and
smooth, not too sweet taste, enhanced and a touch of salt roasted hazelnuts mingle elegantly
with a touch of sophisticated bitterness Gluten free Gluten free
VAL6972 3x 1kg block VAL11387 3kg bag of beans VAL11603 3kg bag of beans
C OMBINING
CHOCOLATE &
NUT EXPERTISE
Valrhona brings a true
innovation to the nutty flavour
world with AZLIA, a chocolate
with a stronger hazelnut taste,
offering a wide range of
uses (moulding and coating
included, unlike Gianduja).
This new addition is the
perfect harmony between
chocolate, milk, and hazelnuts.
Valrhona designed AZLIA
with fresh cocoa and nuts,
honing the taste and quality
to perfection. Whether in the
form of chocolate bonbons,
bars, ganache, desserts, ice
cream or sorbet, AZLIAs cosy
warm brown colour stirs our
most generous and nostalgic
instincts.
QUATORIALE LACTE 35%

Special for Coating SATILIA LACTE 35%
The chocolate of excellence both for the Dominant chocolate taste with a hint TROPILIA LACTE 29%
smoothness of its taste and for its colour of biscuit and not too sweet For banqueting
VAL4662 3kg bag of beans VAL6367 20kg box of beans VAL1964 20kg box of beans
14
Come back to simplicity: Noccio with AZLIA cremeux
15
WHITE CHOCOLATE
GOURMET CREATIONS
P URE
WHITENESS
Opalys has an original flavour
profile. With its pure and light
colour and velvety texture, it
offers a not-too-sweet flavour
revealing harmonious aromas
of fresh milk and vanilla notes.
Easy to work for any kind of
OPALYS 33% application, it is especially
IVOIRE 35% Milky & Delicate
Smooth & a hint of Vanilla suited to moulding and coating
Whitest of white chocolates specifically
Delicately sugared and not too sweet, individual chocolate bonbons
designed with high opacity for when
with flavours of fresh milk and vanilla coverage is important. It has a velvety thanks to its perfect fluidity and
Gluten free texture and is not too sweet opaqueness that shows off its
VAL4660 3kg bag of beans Gluten free pure white colour.
VAL0140 3x 1kg block VAL8118 3kg bag of beans
Avola OPALYS entremet
TROPILIA WHITE 29%
For banqueting
Gluten free
VAL5439 20kg box of beans
16
BLOND CHOCOLATE
GOURMET CREATIONS
DULCEY REVOLUTION
Opening up a new area of exploration for passionate artisans and chefs.
Valrhona launched its DULCEY Blond Chocolate 32% with its unique
characteristics in September 2012. It was inspired by Frdric Baus
original recipe and has been enhanced by our experts. This new recipe,
which is even more divinely indulgent than other white chocolates, richer
than milk chocolate and sweeter than dark chocolate, provides craftsmen
and chefs with a new forum for expression.
DULCEY 32% DULCEY goes particularly well with ingredients that contain indulgent
Creamy & Toasty notes such as caramel, coffee and hazelnut. It is also very good with
Creamy texture and unique blond colour yellow fruits that are low in acidity such as mangos, bananas and apricots.
that stand out. It has a delicious taste, not
too sweet, with intense biscuit flavours
and a pinch of salt
Gluten free
VAL9458 3kg bag of beans
D
ulcey can be used for any applications and is especially
recommended for moulding, pastry ganache, cremeux and sorbet.
D ULCEY BAR D ULCEY MARBLED DULCEY

WITH CRANBERRIES RICE PUDDING ICE CREAM
D ULCEY D ULCEY D ULCEY PANACOTTA

CHOCOLATE TART MILLEFEUILLE & EXOTIC MARMALADE
17
Creamy DULCEY with fig & blackcurrant
18
Decoration
Ice Creams
Chocolate
Moulding
& Sorbets
Patisserie
Cremeux
Ganache
Ganache
Coating
Bonbon
Mousse
DARK CHOCOLATE
Sauce
Glaze
drink
CODE
ABINAO 85% VAL5614
ALPACO 66% VAL5572
ANDOA DARK 70% VAL7025
ARAGUANI 72% VAL4656
ASHANTI 67% VAL6725
CAF NOIR 57% VAL0120
CARABE 66% VAL4654
CARAQUE 56% VAL0102
COCAO PASTE EXTRA 100% VAL0134
COEUR DE GUANAJA 80% VAL6360
EXTRA AMER 67% VAL4663
QUATORIAL NOIRE 55% VAL4661
EXTRA BITTER 61% VAL4657
GUANAJA 70% VAL4653
ILLANKA 63% VAL9559
KALINGO 65% VAL9789
MACA 62% VAL6221
MANJARI 64% VAL4655
NOIR ORANGE 56% VAL0122
NYANGBO 68% VAL6085
OTUCAN 69% VAL9556
SATILIA NOIRE 62% VAL6366
TANORI 64% VAL5571
XOCOLINE NOIRE 65% VAL5904
MILK CHOCOLATE
ANDOA LACTE ORGANIC 39% VAL7026
AZLIA 35% VAL11603
BAHIBE LACTE 46% VAL9997
BISKLIA 34% VAL11387
CARAMLIA 36% VAL7098
QUATORIAL LACTE 35% VAL4662
GUANAJA LACTE 41% VAL7547
JIVARA 40% VAL4658
SATILIA LACTE 35% VAL6367
TANARIVA 33% VAL4659
XOCOLINE LACTE 41% VAL6972
WHITE CHOCOLATE
IVOIRE 35% VAL4660
OPALYS 33% VAL8118
BLOND CHOCOLATE
DULCEY 32% VAL9458
Optimal Recommended Possible Not Possible
19
Pralines & Nut Pastes
Valrhonas spirit of excellence and innovation has always pervaded every inch of the exceptional pralines.
The know-how is there at every stage of production.
Valrhona rigorously selects its dried fruit:
VALENCIA ALMONDS
SPAIN ITALY
ROMAN HAZELNUTS
INTRODUCTION TO PRALINES
Two processes enable us to offer a large range of new flavours.
Nutty flavour Caramelised flavour

At the start of the cooking Real caramel is made in the pan. When it
process, dried fruits and sugar are added to the has turned brown, the roasted dried fruits
pan so that they cook together. This process, are added. This process has the signature of
the sablage, enhances the natural flavour of Valrhonas praline for 90 years, and produces
the fruit. The nutty notes can go from light to a flavour that goes from light to intense
intense roasted flavour. caramelised.
intensity scale intensity scale
20
VARHONA PRALINES
Designed to enhance the flavour of your products, from your classic iconic
recipes to your most innovative creations following the latest trends
PARIS BREST A LBERCOC CREMEUX
C RUNCHY CARAMEL SPREAD P RALINE RELIGIEUSE
P RALINE RASPBERRY VACHERIN VALENCIA COCONUT &

PRALINE BAR
GRAND PRALINES
ALMOND PRALINES
ALMOND 55%
Extremely pure taste evoking the taste of
ALMOND 50% fresh almond and offering a surprising ALMOND 60%
Fine balance between the cooked caramel balance between the sweetness of the fruit Exceptional notes of cooked caramel
notes and the sweet notes and a lingering finish and delicate sweetness
VAL10858 3kg soft bag VAL10201 3kg soft bag VAL10857 3kg soft bag
HAZELNUT PRALINES
HAZELNUT 50% HAZELNUT 60% HAZELNUT 66%

Strong accents of cooked caramel Delicately sweet with notes Pure taste of hazelnuts, lightly toasted
revealing end notes of hazelnut of soft caramel for a rare nutty strength
VAL10861 3kg soft bag VAL10862 3kg soft bag VAL10863 3kg soft bag
ALMOND & HAZELNUT PRALINES
CRUNCHY
OLD FASHIONED ALMOND HAZELNUT 50%
ALMOND HAZELNUT 60% ALMOND HAZELNUT 50% Flavours of crushed, lightly roasted
Perfect balance of nutty notes between the Feeling of freshness thanks to the use of almonds and hazelnuts with nut pieces to
subtle scent of almond and the powerful pieces of dried fruit combined with an give extra crunch; precious substance for
fragrance of fresh hazelnut indulgent sweetness your bonbons fillings
VAL10202 3kg soft bag VAL2263 5kg bucket VAL5621 5kg bucket
22
GIANDUJAS
DARK CHOCOLATE MILK CHOCOLATE

HAZELNUT 34% HAZELNUT 35%
Intense dark chocolate and Blend of fine cocoa beans, hazelnuts
hazelnut taste. and milk and has a creamy
Very intense flavour melting texture
VAL2264 3x 1kg block VAL6993 3x 1kg block
ALMOND PASTES
ALMOND PASTE ALMOND PASTE DECORATIVE

FROM PROVENCE 70% FROM PROVENCE 50% ALMOND PASTE 33%
High in nuts, characteristic taste of Characteristic taste of provencal Nice fruity taste. Light colour makes it
provencal almonds, low in sugar almonds, balanced suitable for addition of colouring agents
VAL3212 4kg tub VAL3211 4kg tub VAL5090 4kg tub
23
Service products
FINISHING & DECORATING
TRANSPARENT &
NEUTRAL IN TASTE
Used at the core of your
desserts or entremets cakes,
this unique product guarantees
and permits compositions with
exceptional texture. When
ABSOLU CRISTAL applied as clear glaze or as
NEUTRAL GLAZE chocolate topping, it delivers
Transparent and neutral in one sparkling shiny result and
taste, sparkling shiny result holds impeccably whether
36% Sugar handled cold or hot.
VAL5010 5kg tub
DISC: AN
OPTIMAL FORMAT
Quick and easy to use thanks
to the disc format which is
easier to measure and faster DARK CHOCOLATE GLAZE MILK CHOCOLATE GLAZE
to melt 18% minimum cocoas 7% minimum cocoa
Real usage window VAL0150 10kg box VAL0152 10kg box
between 35-40C (95-104F),
with no alterations in terms of
fluidity, providing increased
latitude for the pastry chef
Optimal fluidity for creating
finer, more regular glazes,
with no over-thickening
Guaranteed glossy
appearance, whatever the
FINE DARK CHOCOLATE
support (tempered or cold) SOFT ABSOLU GLAZE FLAKES*
39% minimum cocoa Pure cocoa butter
VAL2051 1kg tub VAL0185 1kg box
24
FILLINGS
CRUNCHY PEARLS CRUNCHY PEARLS

DARK CHOCOLATE CARAMELIA
Puffed grains coated in Puffed grains coated in
dark chocolate 55% milk chocolate 36%
VAL4719 3kg bag VAL8425 3kg bag
CRUNCHY PEARLS CRUNCHY PEARLS

DARK CHOCOLATE DULCEY OPALYS
PEARLS Puffed grains coated in Puffed grains coated in
Dark chocolate 55% blond chocolate 87% white chocolate 87%
VAL4341 4kg bag VAL10840 3kg bag VAL10843 3kg bag
I N 4 COLOURS
A generous coating of
chocolate over a centre of
puffed and slightly toasted
cereals.
These pearls are particularly
suitable as an ingredient in
cold recipes, retaining their
crunchiness and chocolate note
to enhance your creations even
more. They are also perfect to
decorate your plated desserts.
BARS & INDIVIDUAL C REAMS: chocolate, praline,

CHOCOLATE BONBONS fruit, ganache & other creams
P LATED DESERTS ICE CREAMS M OUSSES: chocolate, praline,

DECORATIONS & SORBETS fruit & other mousses
25
FILLINGS
COCOA NIBS GRU ECLATS DOR

100% cocoa beans, broken roasted COCOA POWDER Plain ground crepes dentelle,
cocoa beans 100% cocoa wafer crumbs
VAL3285 1kg bag VAL0159 3x 1kg bags VAL8029 4kg box
DARK CHOCOLATE STICKS CLARIFIED BUTTER

COCOA BUTTER Dark chocolate 48% Pure cocoa butter 99.9% concentrated butter.
100% cocoa butter (300 pieces, 5.3g per piece) Maximum moisture 0.1%
VAL0160 3kg tub VAL0171 1.65kg box VAL5009 2kg tub
BONBONS
PALET DOR RINETTE LAIT

Ganache made from Grand cru Guanaja Handmade chocolate almond hazelnut
70%, coated in dark chocolate and praline, coated in milk chocolate and
decorated with gold leaf decorated with dark chocolate
VAL0368 2kg VAL0405 2kg
SALTED BUTTER CARAMEL

CRUMBLE FRAMBOISE Salty caramel ganache coated in milk
Ganache made with Raspberry pulp chocolate and decorated with sugar,
sprinkled with pastry crumble caramel notes
MALAKOFF LAIT
Almond and hazelnut praline, coated ORANGETTE
in milk chocolate and decorated with Sticks of candied orange zest coated in
chopped almonds dark chocolate
26
sphERis 4322 sphERis
For makinG
Dark chocolate 55%
midi F
For makinG mini-Cakes

For makinG peTiTs Four
Ris 4323 pyRis 4753
sphERis 4319 55%
Dark chocolate ovAlis 4320
Dark chocolate 55%
Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Dark chocolate
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Ingredients: Sugar 43% - Fat 37%
midi FormaT:
55%
READY
Packaging: TOSugar
1 Ingredients:
box of 441 FILL
pieces43% &- FatREADY
37% TO
Shelf life*: 12USE
months Packaging: 1 box of 270 pieces
Packaging:1 box of 45 pieces
Shelf life*: 12Shelf
months
life*: 12 months Weight: Approximately 1.5 g each Shelf life*:Sugar
Ingredients: 43% - Fat 37%
12 months
Packaging: 1 box of 45 pieces
Weight: Approximately 1.3 g each9.4 g each
Weight: Approximately Weight: Approximately 2.9 g each
Shelf life*: 12 months
Weight: Approximately 12 g each
lis pyRis
4324 4321 pyRis 4323 solstis
ovAlis 6409
4752 pyRis
Dark chocolate 55% Dark chocolate
Dark chocolate 55% Dark chocolate 55% Dark chocolate
55%
Ingredients: Sugar 43% - Fat 37% 55%
Ingredients: Sugar 43%1 box
- Fat 37%
Packaging: of 60 pieces Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37%
Packaging: 1 Shelf
box of 343
life*: 12pieces
months Ingredients:
Packaging: 1 boxSugar
of 45 43% - Fat 37%
pieces
OVALIS
Shelf life*: 12Weight:
months
SHELLS
Approximately Packaging: 1
10.8 g each boxPYRIS
of 441SHELLS
pieces Shelf
SOLSTIS
life*: 12 months
SHELLS
Dark chocolate 55% - 1.7g each Dark chocolate 55% - 1.3g each Dark chocolate 55% -270
Packaging: 1 box of pieces
9.6g each
Weight: Approximately 1.7 g each Shelf life*: 12 months Weight: Approximately 9.6 g each
ShelfVAL6409
life*: 12 months
VAL4324 343 pieces VAL4323 441 pieces 45 pieces
Weight: Approximately 1.3 g each Weight: Approximately 3.1 g each
28
ovAlis 4324 ovAlis

Ris 4319 ovAlis 4320
Dark chocolate 55%
Ingredients: Sugar 43% - Fat 37% Ingredients: Sugar 43% - Fat 37% 55%
Packaging:1 boxTRUFFLES SPHERES Packaging: 1 box
of 45 pieces TRUFFLES SPHERES
of 343 pieces TRUFFLES SPHERES
Dark chocolate - cocoa 55% - 2.6g each Milk chocolate - cocoa 55%: 2.6g each chocolate -Sugar
Ingredients:
White 43% 2.6g
cocoa 55%: - Fat each
37%
VAL1732 504 pieces
VAL1733 504 pieces Packaging:
VAL17341 box
504ofpieces
45 pieces
Weight: Approximately 9.4 g each Weight: Approximately 1.7 g each Shelf life*: 12 months
Ris 4321 solstis 6409

Ingredients: Sugar 43% - Fat 37%
55%
sphERis
Packaging: 1 box of 60 pieces 4319 Ingredients: Sugar 43% - Fat 37%
ovAlis
Shelf life*: 12 months Dark chocolate 55% Packaging: 1 box of 45 pieces
For makinG desserTs
Weight: Approximately 10.8 g each Shelf SQUARES*

life*: 12 months
1kg
Ingredients: Sugar 43% - Fat 37% Weight: Approximately
pre wrapped 9.6 g each
Packaging:1 box of 45 pieces GUANAJA 70% VAL0510
CELAYA HOT CHOCOLATE
Shelf
Rich and creamy, ready-to-use hot 28life*: 12 months CARAIBE 66% VAL0511
Weight: Approximately 9.4 g each
chocolate drink with 17.5% dark chocolate JIVARA 40% VAL1896
VAL3209 6x 1l MANJARI 64% VAL1895
pyRis 4321 solstis

Dark chocolate 55%
SMALL GLASSES Weight: Approximately 10.8 g each ECLAT INSTANT COFFEE
Measurements: H 80.5mm - D 57.5mm Dark chocolate 61%
VAL4609 12 units J IVARA jazz VAL5112 244 pieces
28
EXCLUSIVE & CUSTOM MADE MOULDS

Partner to traditional methods, Valrhona has designed a unique service of custom made
moulds for the creation and development of exclusive and personalised moulds, tailored
to suit any of your chocolate bonbons, blocks, bars and cake mould needs.
Thanks to 3D technologies and CGI modelling, benefit from Valrhonas designers
experience to advise you on the best possible shapes to enhance your moulded recipes.
27
VA N I L L A & N U T S
F RU I T PU R E E S ,
FRUIT PUREES,
VA N I L L A & N U T S
Discover the most pure expression of fruit available with our range of fruit purees,
almost all of which are unsweetened & unpasteurised. Give into our comprehensive
range of vanilla products including pods from six different origins as well as
aromatic pastes, and options for infusing flavour. Here you will also see our
exciting array of chestnut products including marrons glacs,
and a well stocked nuts range.
Frozen Fruit Purees, Nut Purees & Zests
Best raw material Unique production Be inspired by a large

to guarantee a pure methods reveal the range to help with
& full-bodied taste real taste of fruits your fruit creations
Careful selection of the best Priority is given to the pure More than 40 flavours
fruit varieties grown on the fruit flavour, so more than 80% available, including fruit
best soils around the world of the range is unpasteurised purees, dried nut purees and
fruit zests
Long term and close No added sugar where
relationships with farmers possible, and when some From simple and well-known
to guarantee high quality sweetening is required, only flavours to trendy and
products natural beet sugar is used innovative mixes
Total control over all aspects Guarantee consistency of The Creation range, unique
of raw material selection, flavour and organoleptic to Capfruit, opens new areas for
cultivation and harvesting quality all year long innovative and tasteful recipes
Recipe
PINEAPPLE CAKE
Discover recipes for your puree with
Capfruits mobile app.
All you have to do is scan the QR code on the
side of your puree tub and be lead to endless
possibilities and ideas with different recipes
for each flavour.
flashez-moi et dcouvrez l'intgralit de cette recette

Scan me to discover the recipe
NOUvEAU - NEw - NOvEDAD - NOvO Escaneme y descubra esta receta al completo
16
C APFRUIT FRUIT PUREES
SITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APP
APP CAPFRUIT PARA MvIL - APLICAO CAPFRUIT PARA TELEMvEL
Discover a wide range of fruit purees you can use in many
Gteau Ananas
Pineapple Cake
Pastel de pia
different applications.
bolo de Anans
Leia-me para descobrir a receita
The only limit is your imagination.
Recette ralise par David Ducamp - Crdit Photo : Julien bouvier Studio
flashez-moi et dcouvrez l'intgralit de cette recette
Scan me to discover the recipe
NOUvEAU - NEw - NOvEDAD - NOvO Escaneme y descubra esta receta al completo
SITE MObILE CAPFRUIT - CAPFRUIT'S MObILE APP Leia-me para descobrir a receita
APP CAPFRUIT PARA MvIL - APLICAO CAPFRUIT PARA TELEMvEL
16
V ERRINE ENTREMET MACAROON
ICE CREAM C ONFECTIONERY DRINK
31
FROZEN PUREE - ORCHARD FRUITS
APPLE FIGS
Granny Smith APRICOT From Provence
10% of added sugar 10% of added sugar 10% of added sugar
Unpasteurised tub Pasteurised tub Pasteurised tub
CAP113810 1kg CAP110110 1kg CAP114310 1kg
MELON PEACH - WHITE PEACH - YELLOW

Pasteurised tub Pasteurised tub Pasteurised tub
QUINCE RHUBARB WILLIAMS PEAR

Pasteurised tub Unpasteurised tub Pasteurised tub
FROZEN PUREE - RED FRUITS
BLACKBERRY BLACKCURRANT BLUEBERRY RASPBERRY

10% of added sugar 10% of added sugar 10% of added sugar 10% of added sugar
Pasteurised tub Unpasteurised tub Unpasteurised tub Unpasteurised tub
CAP112610 1kg CAP110610 1kg CAP112710 1kg CAP111310 1kg
STRAWBERRY
REDCURRANT RED SOUR CHERRY STRAWBERRY Mara des bois
Unpasteurised tub Unpasteurised tub Unpasteurised tub Unpasteurised tub
32
33
FROZEN PUREE - EXOTIC FRUITS
EXOTIC FRUIT
Banana, white peach,
BANANA COCONUT passion fruit, mango, lime GOJI
Unpasteurised tub Pasteurised tub Pasteurised tub Pasteurised tub
GUAVA LYCHEE MANGO ALPHONSO PAPAYA*

Pasteurised tub Pasteurised tub Pasteurised tub Pasteurised tub
PRICKLY PEAR SOURSOP

PASSION FRUIT PINEAPPLE 'Figue de Barbarie' 'Guanabana'
Pasteurised tub Pasteurised tub Pasteurised tub Pasteurised tub
34
FROZEN PUREE - CITRUS FRUITS
BLOOD ORANGE KALAMANSI

0% of added sugar 0% of added sugar
Unpasteurised tub Pasteurised tub
CAP112910 1kg CAP162610 1kg
LEMON
LEMON Whole crushed with its peel
Unpasteurised tub Unpasteurised tub
CAP110710 1kg CAP110810 1kg
LIME MANDARIN
CAP110910 1kg CAP112110 1kg
ORANGE
ORANGE CONCENTRATE
Unpasteurised tub Pasteurised tub
CAP112810 1kg CAP115010 1kg
YUZU
0% of added sugar
Unpasteurised tub
CAP162710 1kg
35
36
LYCHEE & R A SPBER RY PUR EE
FROZEN PUREE - CREATIONS
GRAND CRU
P UREST EXPRESSION: CAPFRUITS PHILOSOPHY

The guiding principal behind the development of this product is the strictest
selection of specific fruit varieties grown on specific soils. In the same way as wine
growers choose their grape varieties, Capfruit choose specific varieties of fruit
and obtain a limited quantity of the fruit from very small areas.
COCONUT Capfruit Coconut Grand Cru from Ivory Coast is an exceptional product. Coconut
GRAND CRU producers are very prevalent in Thailand, but the best coconuts come from the
From Ivory Coast Ivory Coast. Under its solid shell lies the Copra the flesh of the coconut, which
10% of added sugar under stringent processing conditions can be transformed into an exceptional
Pasteurised tub pulp with an incomparable flavour and creamy texture.
CAP111010 1kg
SEASONAL FLAVOURS
Autumn/ Winter
BITTERSWEET CITRUS FRUITS

Sicilian blood orange, pink grapefruit, blend of spices:
BLENDING: cloves, pepper, nutmeg, ginger, cinnamon
0% of added sugar
A HIGHLY-SKILLED CRAFT Unpasteurised tub
This range is pushing the expertise into the CAP163010 1kg
discovery of new textures and flavours, by
blending fruits and other types of ingredients,
especially spices. Capfruit are mastering the most
difficult tasks of these kind of recipes: the subtle
balance of ingredients.
For our Autumn/Winter collection, Capfruit are
looking for authentic and traditional recipes that
our grandmothers and mothers use to cook. For WILLIAMS PEAR & APPLE BAKED
our Spring/Summer collection they are looking Walnut with vanilla bourbon With caramel & cinnamon
for originality with new and surprising mixes. 10% of added sugar 13% of added sugar
Pasteurised tub Pasteurised tub
CAP161810 1kg CAP161010 1kg
Spring/ Summer
F RESH &
DELICATE
The perfect balance
between the lychee,
the raspberry and an
essential oil obtained
from roses, results in an
explosion of freshness
BERRIOLETTE
on the tongue and a
LYCHEE & RASPBERRY Raspberry & blueberry with EXOTIC GINGER
delicate aroma. With natural flavouring of rose natural flavouring of violet Mango, passion fruit, ginger
Pasteurised tub Unpasteurised tub Pasteurised tub
37
FROZEN PUREE - DRIED NUTS
P ROCESS COMING FROM CAPFRUITS COCONUT EXPERTISE

All the nuts come from farms, specially chosen for the quality of their produce. The nuts are first shelled, then
steam blanched before being pressed. This process ensures that the quality of the fruit remains intact, particularly
its nutritional characteristics.
As the taste of hazelnut is not very strong, Capfruit lightly roast them before processing. The creaminess of the
natural puree they obtain means that it can be used in a thousand and one ways (patisserie, ice creams, sweets,
ganache creams, sauces and stuffing).
ALMOND
0% of added sugar
Unpasteurised tub
CAP115110 1kg
ROASTED HAZELNUT
0% of added sugar
Unpasteurised tub
CAP161210 1kg
GREEN PISTACHIO
0% of added sugar
Unpasteurised tub
CAP161310 1kg
FROZEN FRUIT ZEST
ORANGE PEEL LEMON PEEL

Finely ground Finely ground
CAP194900 500g CAP194800 500g
38
39
40
Frozen IQF Fruits
APPLE APRICOT BLACKBERRY BLACKCURRANT

Granny Smith - Diced Halves Whole Whole
FRU100 5x 1kg FRU200 5x 1kg FRU300 5x 1kg FRU400 5x 1kg
BLUEBERRY CHESTNUT CRANBERRY PEAR

Whole Whole & peeled Whole Diced
RASPBERRY RED SOUR CHERRY RHUBARB STANLEY PLUM

Whole Whole & pitted Diced Halves
STRAWBERRY BERRY MIX

Whole Raspberry, Blackberry, Blueberry, Blackcurrant
FRU590 5x 1kg FRU600 5x 1kg
41
Vanilla, Aromatic Pastes & Extracts
Eurovanille Strong know-how Innovation at the

specialist for more in the full vanilla heart of the brand
than 25 years process strategy
The first company in France to Well-established partnerships Transformation plant in France

be specialised in natural vanilla with the best vanilla producers to produce extracts/pastes
in Tahiti and Madagascar with 3 with an in-house R&D service
Represents today 7% of the
audits a year to design new production
worldwide vanilla production
formulation
The only company producing
Traditional preparation
vanilla in Mauritius, owning its A large range of vanilla pods,
techniques are employed
plantations and plant covering different vanilla
to ensure the best aromatic
species and origins
qualities of the products Present in India with direct
partnerships with local Unique innovative products
100% control of the supply
producers and its own to answer the specific needs of
chain
transformation plant pastry chefs and artisans
VANILLA PODS
METAL TIN
ORIGIN: ORIGIN: Offer for your 1kg orders
TAHITI MADAGASCAR (check codes under each vanilla pod)
TAHITENSIS VANILLA PODS PLANIFOLIA BOURBON

Species: Tahitensis VANILLA PODS P LAY WITH A
Thick pods, rich in heliotropin. Species: Planifolia LARGE RANGE OF
Exceptional aromatic profile with a Characteristic vanilla, fruity flavour (dried FLAVOURS
flowery, aniseed and sweet fragrance raisin) and a rich, balsamic, round aroma
As a vanilla specialist, Eurovanille
VAN220 250g (15-20cm) VAN190 250g (16-23cm)
is extending its pods range
VAN221 4x 250g (+free tin) VAN191 4x 250g (+free tin) to offer you a large choice of
possibilities through different
aromatic profiles. The aromatic
profile is determined by:
The choice of vanilla flowers:
Only three vanilla flowers
species can produce vanilla
pods (Planifolia, Tahitensis,
Pompona). Eurovanille is
working with these three
species and is able to provide
ORIGIN: such flavour diversity.
ORIGIN:
MADAGASCAR INDIA The origin:
Eurovanille is now offering 5
different origins. Each country
POMPONA PLANIFOLIA has a specific soil, climate and
VANILLA PODS VANILLA PODS humidity percentage and brings
Species: Pompona Species: Planifolia a different flavour to the pods.
Rare vanilla flower, extraordinary pod size Aromatic and creamy notes of vanilla,
(called Vanilla Banana). Aromatic profile milk chocolate and caramel Do you prefer a vanilla more
dominated by fruity notes of rum & raisins VAN240 250g (16-18cm) floral, fruity, gourmand or
VAN700 250g (20-25cm) VAN241 4x 250g (+free tin) woody?
Tahitensis Planifolia
from Tahiti from Madagascar
Tahitensis Pompona
from Mauritius from Madagascar
ORIGIN: ORIGIN:
MAURITIUS COMOROS
TAHITENSIS PLANIFOLIA
VANILLA PODS BOURBON VANILLA PODS
Species: Tahitensis Species: Planifolia Planifolia
from India
Planifolia
from Comoros
Similar to vanilla pods from Tahiti: flowery, Very distinctive woody, round notes
aniseed and sweet fragrance coming from the volcanic soil of this region
VAN500 250g (16-23 cm) VAN600 250g (19-20cm)
VAN501 4x 250g (+free tin) VAN601 4x 250g (+free tin)
43
OTHER VANILLA PRODUCTS
VANILLA EXTRACT
WITH GRAINS
VANILLA PLANIFOLIA PASTE VANILLA POWDER VAN230 1l 400gr per litre
Made from Planifolia Vanilla pods Perfect for biscuit and chocolate VAN110 1l 200gr per litre
VAN130 1kg VAN200 250g VAN210 1l 150gr per litre
READY TO INFUSE VANILLA VANILLA PEARLS

100% vanilla (pod and seeds), made from crushed Made with pure vanilla seeds & natural
Planifolia vanilla vanilla concentrate
VAN125 50x10g VAN135 100g
VALUE FOR MONEY C ONCENTRATED VANILLA

& TIME SAVING FLAVOUR
Ready to infuse vanilla is made from Planifolia pods, Eurovanille vanilla pearl is made from finely sieved
selected for their strong aromatic flavour, crushed Bourbon vanilla seeds and 2% of vanilla concentrate
and put in a tea-like bag. to boost the flavour. This concentrate is made from
This innovation offers many advantages: the whole pod so it gives you an intense flavour,
offering all the different aromatic facets naturally
- Time saving: no need to split your vanilla pod
present in the pod.
- Value for money: less expensive than pods;
1 sachet equals 5 pods Ice cream:
- Same visual and taste results as pods: grains are the vanilla seeds
released from the bag so your mix has the same give a pleasant
visual aspect as if youve used pods appearance.
Perfect to make crme anglaise or crme patissiere. Recommended
dosage: 2g per kg
Milk & dairy
Remove plastic
products:
wrapper and place
suitable when
sachet in liquid
flavouring any
(cream, chocolate,
dessert containing
fruit, etc.).
milk or cream.
Heat if necessary. Recommended
Leave to infuse at dosage: 2/3g per
least 30min. kg. (Be careful not
Can also be left to put in too much
overnight for a as it can turn too
stronger infusion. yellow).
44
AROMATIC PASTES & EXTRACTS
HAZELNUT PRALINE PASTE NOUGAT CREAM

100% from Italy From Montelimar NATURAL COFFEE AROMA
VAN160 1kg VAN170 1kg VAN100 1l
PISTACHIO PASTE
100% PISTACHIO PASTE Coloured and sweetened
VAN150 1kg VAN140 1kg
OTHER NATURAL EXTRACTS* - 40ml
BITTER ALMOND* JASMINE*

VAN909 VAN904
LEMON* LAVENDER*
VAN906 VAN905
BERGAMOT* ROSE*
VAN904 VAN908
100% NATURAL
100% NATURAL TONKA BEAN BLOOD ORANGE
YUZU EXTRACT* EXTRACT* ORANGE* BLOSSOM*
VAN901 40ml VAN902 40ml VAN903 VAN907
F LAVOUR
ENHANCER
Our new extracts can be used as a
flavour enhancer.
Yuzu extract would be perfect for
your acidulous creations, including
entremets or ganache for cupcakes
or macaroons.
Tonka bean extract would go well
with your chocolate preparations
such as cakes, brownies or muffins.
45
Chestnut Products & Candied Citrus
Master confectioner Traditional A premium range,

for six generations, methods with a well-known for its
since 1896 modern approach exceptional quality
Champions the use of Products as convenient to the A comprehensive range of

traditional methods for chef as they are delicious for marrons glacs, pastes, purees
candying fruits & nuts the end consumer & candied fruits available
These methods guarantee the The only brand in the world Well known & respected
natural taste of the fruit shines to offer vacuum packed by the most prestigious
through, with only enough marrons glacs with a 2 year establishments around the
sugar added for stability shelf life world
Only uses premium A bespoke personalisation Perfect to use in your pastry
ingredients such as Italian service is available for decoration, as well as for
chestnuts & Bourbon vanilla marrons glacs Turin amenities
MARRONS GLACS - CANDIED CHESTNUTS
VACUUM PACKED
MARRONS GLACS
Exclusive process that
guarantees 2 year shelf life
Consistently delivers fresh,
moist, crunchy and fully
flavoured candied chestnuts
MARRONS GLACS IN VACCUM PACK, CARTON BOX
The only brand to offer vacuum
This product has a 2 year shelf life and is also available in bulk
packed candied chestnuts
12 chestnuts 20 chestnuts* 36 chestnuts*
COR123 240g COR124 400g COR3933 2x 720g
MARRONS GLACS MARRONS GLACS

FLAVOURED WITH COGNAC* FLAVOURED WITH RUM*
R EAL TASTE 48 chestnuts 48 chestnuts
OF CHESTNUT COR121 1kg COR201 1kg
Corsiglia marron glac is
unique thanks to:
Its tulle muslin traditional
process that guarantees the
natural taste of chestnut
The right level of added sugar
that enables the right balance
between chestnut taste and
preservation
The selection of high quality MARRONS GLACS MARRONS GLACS
ingredients (chestnuts coming FLAVOURED WITH FLAVOURED WITH
from Italy, Bourbon vanilla POIRE WILLIAM LIQUEUR* MIRABELLE PLUM LIQUEUR*
48 chestnuts 48 chestnuts
bean from Madagascar)
COR203 1kg COR204 1kg
Y OUR OWN PERSONALISED

MARRONS GLACS
The bespoke personalisation service includes a large choice of wrapping
papers, presentation boxes and a design facility for your own logo.
47
LABORATORY PRODUCTS
CANDIED CHESTNUTS CHESTNUT CREAM

IN SYRUP CHESTNUT PUREE Unctuous mix of candied chestnut pulp
Whole or broken - 1kg tin (650g net) Mix made from chestnut pulp, without with cane sugar and lightly flavoured with
Whole Broken added sugar, for an almost jellified texture Bourbon vanilla from Madagascar
COR108 1kg COR1081 1kg COR139 870g COR144 1kg
CHESTNUT PASTE
Rich and smooth texture made with CANDIED ORANGE PASTE CANDIED LEMON PASTE
candied chestnut, lightly flavoured with Rich and smooth texture made Rich and smooth texture made
Bourbon vanilla from Madagascar with orange peel with lemon peel
COR137 1kg COR354 1kg COR359 1kg
OUR CITRUS PASTES - rich, smooth and will bring a natural candied citrus flavour to your creations
O RANGE MACAROON O RANGE CAKE C ITRUS SORBET
48
Mont Blanc Tart
by Frdric Cassel, Fontainebleau
TART SHELL & CHANTILLY CREAM
Sweeten tart shell with almond pastry cream.

Pour a circle of blackcurrant liquor syrup.
Using a pastry bag, squeeze the appareil
(as described in recipe below) onto the
tart into a mesh-like, airy cream.
Decorate with vanilla flavoured Chantilly
cream, using a St Honore pastry bag.
CHESTNUT CREAM RECIPE
- 700 g Butter
- 1 Kg Corsiglia chestnut cream
- 1 kg Corsiglia chestnut paste
Whip the butter with a kneading mixer.

Gradually fold in the Corsiglia chestnut paste,
then Corsiglia chestnut cream until smooth.
Pipe onto shell using a pastry bag.
CANDIED CITRUS
STRAIGHT CANDIED STRAIGHT CANDIED

ORANGE SLIVERS LEMON SLIVERS CANDIED TRICOLOUR CUBES
Spanish candied orange peel with a tender Spanish candied lemon peel with a tender French candied melon with a tender
texture and no trace of bitterness texture and no trace of bitterness texture & a sweet flavour
COR355 7-7.5cm, 1kg COR3601 7-7.5cm, 1kg COR1632 2.5kg
DRAINED CANDIED
ORANGE SLICES
Spanish candied orange slices with a
tender texture and no trace of bitterness
COR3522 40/50mm, 2.5kg
49
Nuts, Seeds & Dried Fruits Selection
NUTS
ALMOND ALMOND ALMOND ALMOND ALMOND WHOLE

FLAKED NIBBED POWDER POWDER BLANCHED
From Spain From Spain From Spain EXTRA THIN From Spain
AFR200 1kg AFR560 1kg AFR300 1kg DGF200 5kg AFR100 1kg
CASHEW HAZELNUT
ALMOND WHOLE BRAZIL NUT WHOLE HAZELNUT WHOLE
SKIN ON WHOLE BLANCHED POWDER BLANCHED
From Spain From Bolivia From Vietnam From Turkey From Turkey
AFR101 1kg AFR730 1kg AFR740 1kg AFR530 1kg AFR520 1kg
HAZELNUT MACADAMIA PECAN NUT

WHOLE SKIN ON HALVES HALVES
From Turkey From South Africa From Northern America
AFR590 1kg AFR585 1kg AFR400 1kg
PINE NUT PISTACHIO WALNUT

KERNELS PEELED HALVES
From China From Iran From Romania
AFR540 1kg AFR500 1kg AFR550 1kg
50
SEEDS
PUMPKIN SUNFLOWER
SEEDS SEEDS
From China From Bulgaria
AFR815 1kg AFR820 1kg
DRIED FRUITS
COCONUT
APRICOT DESICCATED
From Turkey From Indonesia
CURRANTS
CRANBERRIES VOSTIZZA'*
From Canada From Greece
GOLDEN
RAISINS PITTED DATES
From South Africa From Iran
PRUNES SULTANAS
AGEN AOP* RAISINS
From France From Turkey
51
O T H E R I N G R E DI E N T S
T E C H N IC A L &
TECHNICAL &
OTHER INGREDIENTS
From everyday pastry ingredients such as glazing or nappage
to more advanced technical products for creating exciting textures,
or ensuring freshness, we have got it covered! It also includes
the cornerstones of pastry - eggs, cream and butter.
Speciality Technical Ingredients
A laboratory expert A century of Leader in

in food ingredients, experience in the technological
founded in 1908 service of excellence advancements
A company founded by Produces and sells today Huge range of products

Louis FRANOIS, a self-taught a wide range of products meeting all your needs
inventor with an active interest intended for bread, pastry,
From gelatine to dextrose to
in preservation, texture and chocolate, confectionery,
Arabic gum to many types of
emulsion issues that could ice-cream and gastronomy
pectin
be applied to in various food over the whole world
applications
For three generations, LOUIS
An industry leader in FRANCOIS has complied with
technological advancements this tradition and creativity
for cuisine and pastry
TEXTURISING, GELLING, THICKENERS & BINDING AGENTS
YELLOW PECTIN NH PECTIN NAPPAGE X58 PECTIN

Gelling agent that gives a Gelling agent that gives a Gelling agent that gives a stable
non-reversible gel when heated thermoreversible gel thermoreversible gel on freezing
in acidic and sweet environments Ideal for fillings & pastry toppings with and defrosting
Ideal for confectionery, pastry & biscuits undiluted fruits Ideal for neutral water based toppings;
(10 to 12g/kg of total weight) (10g/kg of weight) cakes, sponge cakes & biscuits
LOU1615A 1kg LOU1622A 1kg LOU1628A 1kg
XANTHAN GUM
325 NH95 PECTIN ALGINATE SODIUM Powder stabilizer and thickener, obtained
Gelling agent that gives a Forms an insoluble stable gel in the by organic fermentation. Good dispersion
thermoreversible gel when heated presence of calcium contained in in cold water. Stable at freezing/defrosting
in presence of calcium ions. Ideal for fruit milk and its derivatives and in acidic environments
purees, jellied milky desserts, non-jelly jams Ideal for Chantilly cream, chocolate mousse, Ideal for cake, pastry & sweet breads
for fillings & sweet caramel sauce pastry cream, dairy products (2 to 5g/kg. Pre-mix with other powdered
(0.3 to 0.5g/kg or 4 to 5g/l of milk) (0.1 to 1g/l) ingredients)
LOU1630A 1kg LOU142A 1kg LOU1821A 1kg
RAPID SET PECTIN

Gelling agent that reacts GELATINE LEAVES
in acidic environments and Product in thin leaves gold GELATINE POWDER
contains a high dried extract quality 200 bloom 200 bloom. Pig origin
Ideal for jams, jellies & fillings
LOU730H 1kg LOU732A 1kg
(1 to 3g/kg)
LOU1624A 1kg
FISH GELATINE
200 bloom. Deodorized gelatine,
fish origin. Recommended for halal and
kosher products
LOU10023 1kg
NATURAL ALTERNATIVE
Agar-Agar powder is a vegetable, natural gelling agent, coming
from red seaweed.
AGAR-AGAR POWDER
Natural vegetable gelatine Its a heat-soluble gelling agent. The Agar-Agar solution must first
Ideal for confectionery, pastry & desserts be brought to the boil and the gel is obtained when cooled.
(5 to 20kg/kg) Its the perfect substitute of gelatine in confectionery, pastry,desserts.
LOU130A 1kg Milky products, biscuits, pastry desserts: 5 to 10g/kg
Dairy & confectionery specialities: 10 to 20g/kg
55
COATING AGENTS & EMULSIFIERS
ARABIC GUM POWDER*

Coating agent for almond paste and
sweets. A binding agent and thickener.
Hydrate in warm water
Ideal for confectionery, pastry, LECITHIN POWDER
milk & ice cream Emulsifier and anti-oxidant
(4 to 7g/l for milk/ice cream, Ideal for bakery & chocolate baking
30 to 50% in a solution for sweets, (1 to 3g/kg for cakes/biscuits.
1 to 0.2g/kg for biscuits/pastries) 3 to 5g/kg for chocolate making)
LOU785A 1kg LOU1245 1kg
STABILISERS & FRESHNESS PRESERVATIVES

GALLIASORB*
SUPER NEUTROSE GALLIA STAB 2000 Extends the softness of finished
Smoother, sharper and creamier texture Creamier texture. Stabilizes aqueous products by several weeks and limits
Ideal for sorbets structure. Ideal for ice cream the development of mould
(3 to 5 g/l) (3 to 5 g/l) Ideal for a longer shelf life
LOU1990B 1kg LOU1971A 1kg (3 to 5% of total weight)
LOU705B 1kg
SORBET Or ICE-CREAM
Super Neutrose Gallia is Stab 2000 is particularly
mainly used for sorbets: used for ice-creams:
Improves smoothness, Distributes raw fatty materials
sharpness, creaminess by Stabilizes the aqueous
avoiding crystals structure of a mixture and
Provides a noticeable gain anti-crystallisation
with expansion Provides creaminess and
Emulsifies the mix ingredients facilitates expansion
and corrects its viscosity Delays the melting of
Delays the melting of ice pops ice-pops
ACIDS & SALTS
ASCORBIC ACID CITRIC ACID

Anti-oxidant. Increases elasticity Powdered mono-hydrated product.
of dough, strengthens the TARTARIC ACID
Reveals taste, preservative, pH corrector. Enhances flavours.
glutinic structure Raising agent in biscuit making Gives an acidulous taste
(300 to 500g/kg) Ideal for confectionery & biscuits
LOU110A 1kg
LOU100A 1kg LOU106A 1kg
SUGARS & SWEETENERS

DEXTROSE
Sugar not too sweet, DEHYDRATED
avoid ice-cream crystallisation MORSWEET GLUCOSE
LOU450A 1kg LOU6120 1kg LOU1365H 5kg
OTHER
BAKING POWDER SKIMMED MILK POWDER DRIED EGG POWDER

LOU210B 1kg LOU1220A 1kg LOU251B 1kg
56
57
Pastry Ingredients
27 years of An in-house team Commitment to

experience of pastry chefs to high quality
& expertise ensure quality products
Offers a complete assortment The team includes 6 pastry Quality control assured from
of the best ingredients chefs, 3 of which are Meilleur the selection of raw materials
currently available on the Ouvrier de France Pastry- to finished products
market Confectioner Chefs, who really
A commitment to exceeding
know quality when they see it
Products dedicated to customer satisfaction
professionals: Bakers, Forward-looking, DGF prides
A range of affordable and
Confectioners, Chocolatiers, itself on offering on-trend
convenient pastry products
manufacturers and Caterers innovative products
CHOCOLATE
DARK CHOCOLATE
COUVERTURE
61% - DGF002207 5kg
55% - DGF002200 5kg
MILK CHOCOLATE
COUVERTURE 36%
DGF002199 5kg
WHITE CHOCOLATE
COUVERTURE 30%
DGF002198 5kg
CHOCOLATE STICKS 44%

DGF120 15x 500 pieces
59
SUGAR
INVERTED SUGAR
"TRIMOLINE" ISOMALT SUGAR GLUCOSE SYRUP
DGF008301 7kg DGF008317 5kg DGF008311 7kg
WHITE FONDANT/GLAZING/NAPPAGE
WHITE PASTRY ICING

DGF008177 8kg
NAPPAGE NEUTRAL
CRESCENDO
DGF290 10kg
OTHERS
GRIOTTINES IN CRUSHED BISCUIT

ALCOHOL 15% ROYALTINE GREASING SPRAY
DGF001143 1kg DGF190 4x 2kg DGF100 500ml
60
Other Pastry Ingredients
WILD LAVENDER HONEY FLOWER HONEY COCONUT MILK

Cream Liquid 'TANG FRERE'
API200 1kg API300 1kg LED800 400g
DRIED LAVENDER DRIED HIBISCUS FLOWER WHOLE CHESTNUTS

LED730 140g LED780 140g LED820 500g
BUCKWHEAT FLOUR* MINI APPLE IN SYRUP

LED850 1kg BRO200 435g
MINI PEARS IN SYRUP PEAR WILLIAMS IN SYRUP

BRO300 850g BRO500 2.65kg
61
Essential Pastry
PASTEURIZED EGGS
PASTEURISED PASTEURISED
EGG YOLK EGG WHOLE
Liquid Liquid
OVO100 2kg OVO200 2kg
PASTEURISED
EGG WHITE PASTEURISED
Liquid EGG WHOLE
Le Blanc des Chefs Liquid
OVO300 2kg OVO400 5kg
CREAM
WHIPPING THICKENING &

CREAM COOKING CREAM
UHT 35% fat UHT 18% fat
From Val de Saire From Val de Saire
MLC210 6x 1l MLC220 6x 1l
CRME FRAICHE THICK CRME FRAICHE

AOP Isigny Tribehou Montebourg - 33 % fat
MLC241 1l MLC245 5l MLC242 5l
62
BUTTER
BUTTER BULK BLOCK

Unsalted BUTTER LINGOT BUTLER BLEND
FLE013801 25kg FLE010820 10x 1kg FLE737 10x 1kg
VALUE FOR MONEY

Our butler blend is made with vegetable fat and butter, making
it a very interesting alternative in terms of price. It has also a low
cholesterol content and is close to classic butter in terms of
texture and taste.
DRY BUTTER SHEETS

FLE010817 10x 1kg
GRAND TOURAGE
BUTTER SHEETS
FLE010090 10x 1kg
CLARIFIED BUTTER
FLE110015 7kg
BUTTER BRICK
Unsalted
FLE010341 40x 250g
FRESH YEAST
YEAST FOR YOGURT

Live yogurt culture
BVP6969 9g
63
PA S T RY D E C O R AT I O N
DE C O R AT I O N
PA S T R Y
Add the wow factor to your creations and choose the personalisation
options to make them even more unique. Get inspired by a wide range of
chocolate decorations, transfer sheets, blisters and moulds.
Dont miss the latest trends with our fruit tattoos and
extra white chocolate decorations.
Pastry Decoration
Pushing creativity Time saving & high Endless inspiration

& originality quality solutions & possibilities
PCB collaborates with top High quality products with Offering you an ultimate
pastry chefs & designers from rigorous regular inspections combination of innovative
around the world to develop gives you the guarantee of ideas & support and technical
new collections a premium decoration with advice
perfect finishing
A highly trained team of From final decorations, to the
in-house designers dedicated The perfect alternative to tools to create them yourself,
to their personalisation service creating decorations yourself, PCB offers the complete
saving you time and energy solution for the pastry chef
Offering two collections per
year containing more than 5000 A rich and diverse range of Create a unique identity for
ideas to help you cover all the decorations for every taste and your creations with bespoke
major calendar events every occasion and personalised options
FRUIT TATTOOS
After chocolate tattoos, here are
the fruit tattoos. They offer a soft
and noble texture, adapting to
all shapes, following curves and
angles, covering surfaces like a
second skin. The fruit tattoos are
made of high quality fruit pulp and
available in 3 different flavours:
mango-passion fruit, red berry
Page 74 and mojito apple.
BLANC DE BLANC
Our new extra white chocolate
gives elegance and extra
bright colours to our chocolate
decorations, allowing glowing
shades and a perfect result.
Page 72
TRANSFER SHEETS
now in stock
We are now offering an extended
range of transfer sheets, available
from stock. Have a look at our
collection of 30 designs
and patterns.
Pages 76-77
ENGLISH PIECES
We have more and more chocolate
decorations in English, to celebrate
all the big events of the year from
Christmas to Valentine s Day, and
Easter to Fathers day. Available
from the PCB collection
Page 72
67
2015
PCB COVERS ALL THE MAJOR
CALENDAR EVENTS
THROUGHOUT THE YEAR
Its a partner of choice to animate your establishment or brand and make your
creations impactful and just perfect to celebrate a specific moment of the year.
And for your special events, dont forget the personalisation options, pages 70 - 71
FEBRUARY 14th APRIL 6th
JUNE 21st JUNE 29th - JULY 12th
68
1 3 . T R A N S F E R S H E E T S
SEPTEMBER 18th Transfer
- 22nd sheets 40 x 25 cmSEPTEMBER 18th
- Caramel color - OCTOBER
(CA11), gold color31st
(OR15) & orange
14/06/2013
Pour vous assurer

que votre BAT
est en taille relle,
GAMME STANDARD - HALLOWEEN mesurez le trait
de 2 cm ci-joint.
OCTOBER 12th -118th

4 . T R A N S FOCTOBER E R S31st
4 . C H O C O L A T E P I E C E S
14/06/2013
H E E T S
Black or white chocolate piece - Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1)
Transfer sheets
& caramel40
colorx 25 cm - Orange color (NORA5)
(CA11) Pour vous assurer
que votre BAT
est en taille relle,
GAMME STANDARD - HALLOWEEN mesurez le trait
de 2 cm ci-joint.
5 . 4 .C O
C H O C L
HAO TC EO LP AI E
T E
C E PS I E C E S
Black chocolateBlack
pieceor- white
Roundchocolate
20 mm - piece
White- color
Round 20 mm - Violet color (VIO14), green color (V29), orange color (ORA1)
(B1)
& caramel color (CA11)
6 . C H 5
O .C O
C L
HAO TC EO LP AI E
T E
C E PS I E C E S
piecechocolate piece
- Round 20 mm- Round
- White20 mm(B1)
color - White color color
& orange (B1) (NORA8)
7 . 6 .C O
C H O C L
HAO TC EO LP AI E
T E
C E PS I E C E S
DECEMBER 25th Black chocolateBlack
DECEMBER 31st
piecechocolate piece
- Round 20 mm- Round 20color
- Orange mm -(ORA1)
White color (B1) & orange color (NORA8)
8 . C H 7
O .C O
C L
HAO TC EO LP AI E
T E
C E PS I E C E S
piecechocolate
- Squarepiece
20 mm- Round 20 mm
- Red color - Orange
(R14), greencolor
color(ORA1)
(V29) & orange color (NORA5)
8 . C H O C O L A T E P I E C E S
Black chocolate piece - Square 20 mm - Red color (R14), green color (V29) & orange color (NORA5)
69
BESPOKE
OPTIONS
Perfect to enhance your brand
or establishment or to have your
creations matching the theme of
your event.
We offer a large range of products
to be personalised. With PCB
Creation, the only limit is your
imagination!
Simply send your logo or design as a
PDF to us here at Classic Fine Foods,
and PCB Creation will generate a
prototype for your approval.
It could not be easier to add the
wow factor to your offering.
If you dont have your own logo,
PCB Creation will craft one for you.
70
P ERSONALISATION OF
CHOCOLATE PIECES
Classic chocolate pieces:
Round, square, oval, rectangular
(all available with straight or round edges)
Large choice of pieces with original shapes:
Stars, heart, flower, banner and more
3D decoration pieces
Embossed pieces
P ERSONALISATION OF
TATTOOS, MARSHMALLOWS
& SUGAR
Fruit tattoos
Chocolate tattoos
Marshmallow decoration
Sugar decoration
P ERSONALISATION OF
PRINTED SHEETS
Crumpled sheets
Printed sheets in polyethylene
Printed sheets in PVC for
yule log & entremets
Printing for biscuits
Baking sheets
P ERSONALISATION
OF KITS
Credit cards
Balls
Eggs
Lollipops
Puzzles
Lipsticks
CDs
71
Decorations
CHOCOLATE DECORATIONS
CHOCOLATE PIECES
EXTRA WHITE
Blanc de Blanc
PCBs new extra white
chocolate gives elegance
and extra bright colours,
allowing glowing shades
and a perfect result.
Discover a completely new
range with this white ivory
chocolate.
72
LACE DECORATIONS
EMBOSSED PLAQUES & PANELS
3D DECORATIONS
73
TATTOOS
FRUIT TATTOOS
F RUIT: INNOVATIVE
DECORATION SUPPORT
These decorations are made of carefully
selected fruit pulp and a plant-based gelling
agent. There are no added colours or flavours.
It comes in three fruity versions: mango passion
fruit, red berries and mojito apple.
CHOCOLATE TATTOOS
I NCREDIBLE
FLEXIBLE TEXTURE
The flexibility and softness of this
product allows it to adapt to all
shapes. It will follow curves and
angles, covering any surface like a
second skin. The Tattoo will mould
invisibly on contact to the moist
product which then allows easy
cutting.
Their ease of use will win you over:
their flexibility allows for easy peeling
and handling without any tearing or
temperature concerns.
They enable limitless creativity to

embellish and personalise your cakes,
decorate your desserts, highlight
your verrines, cover your fruit pastes,
nougats or caramels, decorate your
3D chocolate pieces.
Can be applied to any product,

withstand refrigeration and freezing,
as well as heat up to 70C without any
change in appearance or flavour.
74
MARSHMALLOW DECORATIONS
SUGAR DECORATIONS
DECORATIONS TO SPRINKLE
K IPETTI: TOUCH
OF SPARKLE & FUN
Kippeti crackles and pops in
your mouth. Our Kippetti coated
in chocolate gives you many
possibilities. Chocolate protects the
Kippetti from moisture thus making it
possible to incorporate them into any
moist mixtures, as well as on top of
any desserts for decoration.
KIPETTI
PCBDC133 1kg
75
Do It Yourself Decorations
PRINTED TRANSFER SHEETS
LES CROISILLONS CONCORDE ARABESQUES AMOUR VENT DT

15 sheets, 40 x 25cm 15 sheets, 40 x 25cm 17 sheets, 40 x 25cm 17 sheets, 40 x 25cm 15 sheets, 40 x 25cm
PCBFG3276 PCBFG3325 PCBFG3521 PCBFG3237 PCBFG3729
ZBRE LE PEIGNE DEDDY OXYGNE HERBES PYTHON ROYAL

OPULENCE MOUCHET TOUT FEU TOUT PAPIER RELIURE ARABESQUES OR

20 sheets, 40 x 25cm 20 sheets, 40 x 25cm FLAMME SCINTILLANT 20 sheets, 40 x 25cm
PCBFG3324 PCBFG2102 17 sheets, 40 x 25cm 17 sheets, 40 x 25cm PCBFG3225
PCBFG3624 PCBFG3289
CALLIGRAPHIQUES BABA VERSAILLES NOTES DE MUSIQUE MIKADO OR

76
THOUSAND & ONE USES
You can decorate your chocolate bonbons or entremets (in
pieces) in many different ways. They can also be used to
decorate ice cream and mousse. Just pour chocolate over these
RAYURES VOULEZ-VOUS transfer sheets for an endless variety of decorations. These
15 sheets, 40 x 25cm 15 sheets, 40 x 25cm patterns are available in colours not featured in this catalogue on
PCBFG3308 PCBFG3669 orders of 125 sheets or more. Let us know what colour you fancy
and well be delighted to whip up a special edition just for you.
Leave at least 20 minutes at 6C before taking the

chocolate out of the printed sheet.
ROUGE PASSION
ENVOTANT 17 sheets, 40 x 25cm
17 sheets, 40 x 25cm PCBFG3552
PCBFG3468
SYMPHONIE UTOPIE
20 sheets, 40 x 25cm 17 sheets, 40 x 25cm
PCBFG2119 PCBFG3679
DANS MON JARDIN PINK PARADISE

PCBFG3599 PCBFG3647
BANDES ROBUSTA
PCBFG3323 PCBFG3228
PAPIER RELIURE FILS

PCBFG3288 PCBFG3223
77
CRUMPLED TRANSFER SHEETS
STRUCTURE SHEETS
EYE CATCHING RELIEF:

Suggestion: for an even more original
result; cut the sheets and place them
over just part of the bonbon.
The 3D effect can also be enhanced
with a touch of our sparkling colouring.
Structure sheets can also be used to
mouth-watering effect on chocolate bars.
TRANSFER CUT-OUTS
78
STRUCTURE SHEETS
79
Shells, Moulds & Entremets
HALF SHELLS TO FILL
U NIQUE CONCEPT TO EASILY

MAKE FILLED CANDIES
Place the first half-shell blister sheet in the magnetic mould.
The second blister sheet is placed in the other half of the mould.
Pipe the filling of your choice into
the half shells, remove the protective
edge cover around the half-shell (no
waste/ no mess).
Then simply close both sides of the
magnetic mould together and leave
to cool for 4 hours. This will give you
wonderful decorated filled candies.
Check out how to make filled candies. There are many videos presenting
PCBs techniques and concepts online at www.pcb-creation.fr/en/
MOULDS FOR CHOCOLATE FIGURINES
80
ENTREMETS
PRINTINGS FOR ENTREMETS
MOULDS FOR ENTREMETS
INDIVIDUAL MOULDS
81
Little Extras
VELVET SPRAYS
WHITE CARAMEL CHOCOLATE

PCBDC118 500ml PCBDC124 500ml PCBDC255 500ml
WHITE
PCBDC091 150ml
YELLOW
PCBDC092 150ml
GREEN
PCBDC070 150ml
RED
PCBDC278 150ml
SHINY POWDERS
RUBY GOLD
PCBDC057 30cc PCBDC053 30cc
SILVER AMETHYST
EMERALD RED
COPPER PEARLOUS PINK

SAPPHIRE PEARLOUS BLUE

BRONZE PEARLOUS GOLD

AMBER
PCBDC058 30cc
82
VARNISH SPRAYS
GOLD
PCBDC049 400ml
SILVER
PCBDC059 400ml
GOLD SPANGLES
PCBDC151 400ml
ALIMENTARY
PCBDC038 400ml
READY TO USE COLOURED COCOA BUTTER
COLOURED COCOA BUTTER
BLACK YELLOW EGG PURPLE PEARLOUS PINK

PCBDC149 200g PCBDC042 200g PCBDC207 200g PCBDC143 200g
WHITE YELLOW LEMON BILBERRY BLUE STRAWBERRY RED

SHINY GOLD PISTACHIO GREEN ORANGE RASPBERRY RED

SHINY SILVER
PCBDC195 200g
SHINY BRONZE
PCBDC196 200g
SHINY RUBY
PCBDC177 200g
SHINY COPPER
PCBDC178 200g
NATURAL COLOURED COCOA BUTTER
NATURAL BLACK
PCBDC191 200g
NATURAL GREEN
PCBDC236 200g
NATURAL RED
PCBDC189 200g
NATURAL YELLOW
PCBDC187 200g
NATURAL PURPLE
PCBDC235 200g
Natural ingredients
83
84
DO IT YOURSELF COLOURING SOLUTIONS
COLOURS FOR CHOCOLATE OR COCOA BUTTER
YELLOW
PCBDC033 100cc H OW
TO USE...
NATURAL BLACK BLUE Melt the cocoa butter,
PCBDC181 100cc PCBDC032 100cc add some colouring
powder and mix with
NATURAL PURPLE WHITE a brush.
PCBDC239 100cc PCBDC031 100cc This mixture can be
stored simply melt
NATURAL YELLOW GREEN to re-use.
PCBDC180 100cc PCBDC035 100cc For your chocolate
gun: mix 50% of dark
NATURAL PINK ORANGE chocolate and 50% of
cocoa butter. Add the
powder colouring.
NATURAL GREEN RED

COLOURS SOLUBLE IN WATER
NATURAL RED NATURAL CARAMEL

H OW TO USE...
To colour sugar, almond NATURAL YELLOW RED
pastes and more. These PCBDC241 30cc PCBDC110 30cc
colourings can also be used
with airbrush. Dissolve in
boiling water or alcohol. NATURAL GREEN BLUE
ACCESSORIES & DECORS

SHINY GOLD GUITAR SHEETS
FEUILLANTINE SPECKS 40 x 60cm
PCBM56 500g PCBDF017 500pcs
PIPETTES NEUTRAL ROLLS

4.5ml 4 cm x 50m
COMPP04 500pcs PCBR009 1 roll
GOLD LEAVES
NEUTRAL ROLLS SAV100 25 sheets
DEMOULD SPRAY 4.5cm x 50m
PCBDC071 475g PCBR011 1 roll
COOL SPRAY RHODOIDES SHEETS

PCBM52 400g 12cm x 8cm
PCBDF021 200pcs
NEUTRAL SHEETS
40 x 60cm SILVER LEAVES
PCBDF016 25pcs SAV110 25 sheets
Natural ingredients
85
BAKERY
Dont compromise on quality and choose the best when it comes to your bread menu.
Take a look at our large selection of ready to bake breads including individual
rolls, large loaves and breads for banqueting. We also have an amazing range of
danish products, from classic recipes to more colourful and trendy options.
And for your afternoon teas and cocktail parties, find the perfect solutions
with our ready to use patisserie offer.
BA K ERY
Bread, Danish & Patisserie
Rigorous selection Showcasing Constant

of the very best traditional French development &
ingredients Bakery principles innovation process
Traditional French flours, Breads are baked in stone Long-standing partnerships

pure French butter and highest floor ovens for maximum crust with Lentre, Frederic Lalos
quality ingredients for fillings and artisanal appearance and Albert Roux
Designed for the most Dough for pastries is Creation of the Arc en Ciel
demanding hotels, restaurants slow-kneaded, gently and range to inspire the most
and catering professionals and progressively rolled and demanding chefs
offering a wide selection of allowed long rising times for
New references every year
products natural and complex flavours
to complete your restaurant
Purest possible recipes, free Patisserie recipes are service, breakfast, buffet and
of additives and improvers delicate, light in sugar and rich sandwich offers
in natural goodness
Part Baked Bread
The way in which you put together your bread menu illustrates your will to satisfy
your customers and share your love for terroir and good taste with them.
The experiences provided by various types of bread are not contradictory but rather complementary.
From individual roll to bread for sharing and catering bread, they all have a place in your establishment.
LENTRE PROFESSIONAL SIGNED BY FRDRIC

RECIPE LALOS
A large range of individual rolls to bring elegance and Bridor has teamed up with Frederic Lalos to develop a
refinement. Delicious recipes developed by Lentre, range of breads for sharing dedicated to high-quality
using the best ingredients. establishments. They offer an experience marked by
generosity and abundance.
CLASSIC BRIDOR ARC EN CIEL

All the spirit of French Bakery. A large range of bread, A colourful range that will bring diversity and
including individual rolls, breads for sharing, originality to your banqueting offer. This range enables
baguettes and special sandwich breads. you to explore new sensory experiences.
LALOS - New products

We are now offering an extended range of breads
for sharing. Why not try the buckwheat and raisin
bread or the muesli bread, rich in dried fruits (raisins,
cranberries, dried apricots, roasted hazelnuts and
sliced almond topping)? We are also now offering our
bestsellers Le Pain Pochon and Le Pain Cerealier
loaves in a new large and long format. Pages 92-93
DIAMOND SHAPES
These new diamond shaped rolls (wheat, wheat
sourdough) bring diversity to your bread baskets.
Page 94 They are available plain, multi-seed and sesame.
STICK - Ideal for catering

Our stick range (plain & multi-seed) offers a ciabatta-style
soft interior and thin crust. They are just perfect for catering. Page 94
89
Lentre Professional Recipe - Part baked rolls
n s n s ns ns
7m i 7m i 4mi 9m i
10 C 10 C 10 C 10 C
at 2 at 2 at 2 at 2
BLACK OLIVE & CEREAL ROLL

THYME FINEDOR Wheat, wheat sourdough, rich in
FINEDOR BREAD Wheat, durum wheat semolina, FINEDOR EPI ROLL grains and cereals (sesame, brown
Wheat rich in crushed black olives Wheat flax and malted wheat flakes)
BRI30895 50x 45g BRI31823 50x 50g BRI31692 40x 40g BRI30898 60x 45g
n s ns n s ns
7m i 9m i 7m i 9m i
1 0 C 1 0 C 1 0 C 1 0 C
at 2 at 2 at 2 at 2
RUSTIC ROLL CAMPAGNE ROLL GREEN OLIVE ROLL RYE ROLL

Wheat Wheat and rye, Wheat, rich in green olives 66% rye, wheat, sourdough,
pearly interior wheat sourdough and olive oil stone-milled T150 whole rye flour
ns ns ns ns
9m i 9m i 9m i 9m i
1 0 C 0 0 C 0 0 C 0 0 C
at 2 at 2 at 2 at 2
COUNTRY WALNUT
BUCKWHEAT ROLL ROLL RYE LEMON TRIANGLE COUNTRY FIG ROLL
Wheat and rye, wheat and Wheat and rye, sourdough, Wheat and rye, rich in Wheat and rye, rich in
buckwheat flour, sourdough rich in large walnut pieces preserved lemon and zest large fig pieces
ins
19 m
0 C
a t 19
FRUIT BREAD MINI LOAF

MIXED BREAD ROLL BOX Wheat and rye, rich in sultanas, hazelnuts and apricots
30 Finedor bread, 30 Green olive rolls, 30 Cereal rolls Perfect for foie gras, cheese & canapes
BRI31588 90x 45g BRI30894 20x 180g
90
R ECIPES DEVELOPED
BY CHEFS FROM
MAISON LENTRE
For the most demanding chefs and
prestigious restaurants & hotels
Each product certified by Lentre
Quality Control, guaranteeing
conformity and excellence
91
Signed by Frdric Lalos - Part baked loaves
ins ins
14 m 21m
0 C 0 C
a t 19 a t 19
LE PAIN DU PARTAGE LOAF LE PAIN POCHON LOAF

Wheat, durum wheat semolina. Wheat, wheat and buckwheat flour sourdough,
6 serving of bread for sharing rustic appearance
BRI32991 25x 300g BRI32993 16x 450g
ins in s
21m 17m
0 C 0 C
a t 19 a t 19
LE PAIN CEREALIER LOAF

Wheat, wheat sourdough, grains and cereals COUNTRY FIG LOAF
(sunflower, sesame, golden flax, brown flax and malted wheat) Wheat and rye, rich in large fig pieces
BRI32992 16x 450g BRI34230 26x 330g
ins ins
16 m 16 m
0 C 0 C
a t 19 a t 19
MUESLI LOAF
Wheat and rye, oat flakes, honey, rich in dried fruits
(raisins, cranberries, dried apricots, roasted hazelnuts, BUCKWHEAT & RAISIN LOAF
and sliced-almond topping) - Ideal for breakfast Wheat, wheat and buckwheat flour sourdough, rich in raisins
BRI34503 26x 280g BRI34671 20x 350g
92
R ANGE DEVELOPED
BY FRDRIC LALOS
(who received the French Craftsmanship
Award in 1997)
Rustic appearance with modern Flavours
Rigorous selection of French flours, homemade
leaven, long proving period, pre-baking in a
traditional bread oven
Purest possible recipes, free of additives
and improvers
ins ins
20 m 20 m
0 C 0 C
a t 18 a t 18
LARGE CEREALIER LOAF - 50cm LARGE LE PAIN POCHON LOAF - 50cm

Wheat, wheat sourdough, grains and cereals Wheat, wheat and buckwheat flour sourdough,
(sunflower, sesame, golden flax, brown flax and malted wheat) rustic appearance
BRI34674 8x 1.1kg BRI34673 8x 1.1kg
93
Classic Bridor
INDIVIDUAL BREADS
ns ns ins ins
9m i 9m i 10 m 10 m
1 0 C 1 0 C 1 0 C 1 0 C
at 2 at 2 at 2 at 2
BOULE RUSTIQUE TOMATO & BASIL ROLL DIAMOND DIAMOND

Wheat, blend of stone-milled Wheat, preserved tomatoes, PLAIN ROLL CEREAL ROLL
T65 flours virgin olive oil, basil Wheat, wheat sourdough Wheat, sesame seeds
ns ns ns
5mi 5mi 5mi
C C 0 C
a t 18 0 a t 18 0 a t 18
RUSTIQUE ROLL PLAIN STICK MULTI-SEED STICK

Wheat and wheat Wheat, ciabatta-style soft Wheat, cereals, grain, ciabatta-
sourdough interior and thin crust style soft interior and thin crust
BRI33574 200x 30g BRI34250 150x 40g BRI34251 150x 40g
DIAMOND ROLLS ASSORTMENT CLASSIC BREAD ASSORMENT

25 plain rolls, 25 poppy seed rolls, 15 multi-seed sticks - 40g, 15 plain rolls - 40g,
25 cereal rolls, 25 sesame rolls 15 diamond sesame rolls - 55g, 15 black olive sticks - 45g
BRI33074 100x 55g BRI35275 60 pieces
94
LOAVES
ins ins
19 m 19 m
0 0 C 0 0 C
at 2 at 2
RUSTIQUE LOAF MULTI CEREAL LOAF

Wheat, wheat sourdough; greyish pearly interior Wheat, rye and malted barley, sourdough, grains and cereals
BRI31816 9x 450g BRI31817 9x 450g
BAGUETTES
ins ins
13 m 13 m
10 C 10 C
at 2 at 2
TRADITIONAL BAGUETTE CAMPAGNE BAGUETTE

Wheat, wheat sourdough; pearly interior Wheat and rye, buckwheat and wheat sourdough; brown interior
BRI32672 25x 280g BRI34792 25x 280g
SPECIAL SANDWICHES
ins ins ins

10 m 12 m 12 m
1 0 C 1 0 C 1 0 C
at 2 at 2 at 2
PLAIN CIABATTA GREEN OLIVE CIABATTA TOMATO & BASIL CIABATTA

Wheat, 2% virgin olive oil Wheat, olive oil, rich in green olives Wheat, preserved tomatoes, basil
ns ins ins
3mi 13 m 13 m
70 C 1 0 C 1 0 C
at 2 at 2 at 2
HALF BAGUETTE
HALF BAGUETTE WITH CEREALS
PANINI BREAD Wheat Wheat, sourdough, grains and cereals
95
Arc en ciel
ns ns
5mi 5mi
5 C 5 C
a t 16 a t 16
DRIED TOMATO
PLAIN Flavoured with oven dried and marinated
Soft roll with 2% extra virgin olive oil tomatoes with Provencal herbs
ns ns
5mi 5mi
5 C 5 C
a t 16 a t 16
GARLIC & MINT* DRIED LEMON & THYME

Flavoured with garlic, mint, spinach and a touch of cider A great combination of thyme and sweet fresh lemon
ns ns
5mi 5mi
5 C 5 C
a t 16 a t 16
NORI SEAWEED EXOTIC ISLAND CURRY

Flavoured with nori seaweed Flavoured with coriander, fenugreek, ginger, turmeric and celery
96
NATURAL, ELEGANT &
BEAUTIFULLY COLOURED
Albert Roux is the new ambassador of the Arc en Ciel range.
In keeping with modern trends, the Arc en Ciel range is original, tasty
and natural in a wide range of colours and flavours.
It provides you with the means to create original finger-food ideas,
luxury snacks, creative dishes, or simple and stylish colourful
sandwiches. By cutting Arc en Ciel breads to different shapes and
matching them with the flavours of different ingredients, you can create
endless possibilities.
The bread is delicate and light in texture and is made with traditional,
100% natural French flour with no added colouring.
C HARGRILLED VEGETABLES & MOZZARELLA SCOTCH WOODCOCK

IN A SUSHI STYLE ROLLED SANDWICH with Arc en Ciel dried lemon & thyme
with Arc en Ciel dried tomato
M INT CRUSTED LOIN OF LAMB WITH PEAS, SMOKED SALMON & AVOCADO IN A SUSHI
BROAD BEANS & BABY ONIONS STYLE ROLLED SANDWICH
with Arc en Ciel garlic & mint with Arc en Ciel Nori seaweed
97
Danish
Bridors pastries are simple, flexible and practical. They have everything you would expect from a high-class
French pastry: flaky pastry, all-butter, flavour, delicacy and pleasure.
True to its values of prestige and excellence, Bridor select the best ingredients. For instance, the vanilla used to make
pains au chocolat comes from real vanilla pods, rather than artificial flavouring.
LENTRE PROFESSIONAL CLASSIC BRIDOR

RECIPE A large range of mini and large ready to bake pastries.
The ever-present companion to a French breakfast,
The very best in French baking to serve Hotel and
Bridor pastries are offering an unrivalled taste
Catering Professionals, featuring a choice of mini
experience to clients every day. Bridors ready-to-bake
danish recipes crafted by master bakers at the Lentre
pre-proved frozen pastries are delicate, rich, light and
School. Each of these excellent frozen bakery recipes is
flaky a source of intense pleasure and a gourmet treat
made using top-quality ingredients.
at any time of day.
READY TO PROVE RANGE

Specialising in top-of-the-range pastries for Master
Bakers and Pastry Chefs, Bridor Lentre professional recipe offers an
outstanding range of unbaked, deep-frozen, proof-ready pastries that
will delight connoisseurs everywhere. The pastries should be proved in a
warm, damp fermentation room for around two and a half hours, with direct
proving. They should then be eggwashed with whole egg to produce a
wholesome golden colour on baking. Page 100
NEW MINI SWIRLS

These new mini swirls from Lentre professional recipe
bring diversity to your offering. They are colourful,
tasty and creative just right for enjoying at any time.
Discover our new matcha tea & cranberry, and orange
marmalade swirls. Their delicate pure butter flaky pastry
Page 101 is ever so light and incomparably crispy.
CLASSIC BRIDOR FINE BUTTER RANGE

This new range inspired by the French pastry-making tradition, offers a
range of outstanding unbaked and ready-to-bake pastries. The recipes
include four pre-proved and pre-glazed products; mini croissant, mini pain
au chocolat, mini paix aux raisins and large croissant. Page 102
98
99
Lentre Professional Recipe
READY TO PROVE DANISH
ins ins ins in s

12 m 14 m 14 m 17m
0 C 0 C 5 C 0 C
a t 17 a t 17 a t 17 a t 17
MINI PAIN AU MINI PAIN AUX

MINI CROISSANT CHOCOLAT RAISINS LARGE CROISSANT
AOP butter AOP butter AOP butter AOP butter
in s
17m
0 C
a t 17
LARGE PAIN
CHOCOLAT
AOP butter
BRI31803 150x 80g
R EADY TO PROVE
These frozen unbaked Danish
pastries should be proved in a
warm, damp fermentation room
for around two and a half hours,
with direct proving. They should
then be eggwashed with whole
egg to produce a wholesome
golden colour on baking.
100
R ECIPES DEVELOPED
BY CHEFS FROM
MAISON LENTRE
For the most demanding chefs and
prestigious restaurants & hotels
Pastries are pre-proved & pre-glazed
for the ultimate in convenience
Each product certified by Lentre
Quality Control, guaranteeing
conformity and excellence
READY TO BAKE MINI DANISH
ins ins ins ins

12 m 12 m 12 m 18 m
0 C 0 C 0 C C
a t 17 a t 17 a t 17 at 2
00
MINI PAIN MINI PAIN MINI APPLE TURNOVER

MINI CROISSANT AU CHOCOLAT AUX RAISINS AOP butter. Puff pastry dough
AOP butter AOP butter AOP butter with apple chunks and vanilla
ins ins ins ins

12 m 12 m 12 m 12 m
5 C 5 C 5 C 5 C
a t 16 a t 16 a t 16 a t 16
MINI GREEN
MINI HAZELNUT TEA MATCHA & MINI ORANGE
PRALINE SWIRL MINI LEMON SWIRL CRANBERRY SWIRL MARMALADE SWIRL
Fine butter Fine butter Fine butter Fine butter
101
ing
Bak
im e
T
Classic Bridor
READY TO BAKE MINI DANISH
ins ins ins ins

13 m 13 m 13 m 13 m
5 C 5 C 5 C 5 C
a t 16 a t 16 a t 16 a t 16
MINI PAIN AU MINI PAIN

MINI CROISSANT MINI CROISSANT CHOCOLAT AUX RAISINS
ins ins ins ins

16 m 14 m 14 m 14 m
0 C 5 C 5 C 5 C
a t 18 a t 17 a t 17 a t 17
MINI APPLE
TURNOVER
Fine butter MINI APPLE MINI APRICOT MINI STRAWBERRY
Puff pastry dough filled with LATTICE LATTICE LATTICE
chunky apple compote Fine butter Fine butter Fine butter
ins ins ins ins

13 m 13 m 13 m 13 m
5 C 5 C 5 C 5 C
a t 16 a t 16 a t 16 a t 16
MINI CRANBERRIES MINI CHOCOLATE MINI CINNAMON

MINI PAIN CRME TWIST TWIST SWIRL
102
MINI DANISH ASSORTMENT MINI LATTICE ASSORTMENT
Fine butter - 35 Cinnamon swirl - 35g, 35 chocolate twist - 28g, Fine butter - 25 Mango - 40g, 25 cherry - 40g,
35 cranberry twist - 30g, 35 pain creme - 40g 25 strawberry - 40g, 25 apple - 40g
BRI32232 140 pieces BRI31507 100 pieces
MINI TWIST ASSORTMENT MINI BREAKFAST ASSORTMENT

Fine butter - 35 raspberry - 25g, 35 apricot - 25g, 35 toffee - 25g, AOP butter - 45 mini croissants, 45 mini pains au chocolat,
35 chocolate - 28g 45 mini pains aux raisin
BRI35092 140 pieces BRI30220 135x 30g
103
READY TO BAKE LARGE DANISH
ins ins ins

16 m 16 m 16 m
C C 5 C
a t 16 5 a t 16 5 a t 16
LARGE CURVED
LARGE CROISSANT LARGE CROISSANT CROISSANT COURBE
Fine butter AOP butter Fine butter
in s ins in s
17m 16 m 17m
0 C 5 C 5 C
a t 17 a t 16 a t 16
LARGE PAIN AU CHOCOLAT LARGE PAIN AU CHOCOLAT LARGE PAIN AUX RAISINS
Fine butter AOP butter AOP butter
ins ins
16 m 16 m
5 C 5 C
a t 16 a t 16
LARGE CHOCOLATE TWIST LARGE CINNAMON SWIRL

BRI30308 70x 90g BRI32160 60x 100g
ins ins
16 m 16 m
0 C 0 C
a t 17 a t 17
LARGE HALZENUT &

LARGE ALMOND CROISSANT CHOCOLATE CROISSANT
BRI34421 60x 90g BRI34420 60x 90g
104
PUFF PASTRY SHEETS PUFF PASTRY SHEETS
AOP 33% Charente Poitou butter - 38.5x 1.4x 28.5cm 25% butter - 59x 25x 39cm
BRI30081 6x 2kg ABE110 10kg
P UFF PASTRY
Our ready to use pastry sheet is a unique
product. Its quality is exceptional: pure butter
puff pastry, 48 layers, a 2kg block ready to roll.
You have the guarantee of a convenient product
to help you with your creations.
105
Patisserie
Bridor Patisserie range represents all creativity, know-how and excellence of Maison Lentre Paris with impeccable
finishes, intense flavours and high quality ingredients.
They are perfect for coffee, banqueting, cocktail parties and afternoon teas.
The recipes are delicate, light in sugar and rich in natural goodness with the best of ingredients:
Lentre chocolate couverture, obtained by Biscuits are homemade

blending cocoa beans from Tanzania, Sao
Tartlets are homemade and 100% pure
Tom and the Ivory Coast
butter: pure butter short crust pastry and
Authentic pastry cream or crme pure butter almond cream
ptissire, made with fresh eggs and whole
milk, without preservatives and colourings
NEW RECIPES!
Bridor is offering new finishes and has
developed new recipes:
More flavours and crispness with an

even greater focus on product quality
More shine thanks to generous toppings

Pages 107-109
NEW PLATTERS!
The new platters combine aesthetics and performance:
Perfect presentation: more premium black was

selected to highlight the pieces and emphasise
them; straight edges for a clean, modern look;
unobtrusive transparent spacers for maximum
visibility of the petits fours
Protects products until they are eaten: with

spacers, the mignardises will not slide or tip
Easy to pick up the products: notches help the

end user to easily grasp the products.
Easy Service: the platter holds up well thanks

to its rigidity; it will not bend
Pages 107-109
106
Defrost 2h to 2h30
at +4C
PETITS CHOUX PARIS B.

(description from top to bottom on the picture)
BRI33902 48pcs
Paris-Montral Puff
Mousseline & cranberry and raspberry puree with
cranberry pieces. Pink coloured crumble finish
Paris-Brest Puff
Mousseline & hazelnut-almond praline
Plain crumble finish
Paris-Zanzibar Puff Paris-Tokyo Puff

Mousseline & chocolate ganache Mousseline & yuzu puree
Cocoa crumble finish Green coloured crumble finish
Paris-Deauville Puff Paris-New York Puff

Mousseline & Isigny AOP salted butter caramel. Mousseline & Philadelphia cream cheese, macadamia
Yellow coloured crumble finish nuts pieces and Isigny caramel pieces. Cocoa crumble finish
Defrost 3 to 4h
at +4C
PETITS FOURS FRUIT TARTLETS
(description from left to right on the picture)
BRI34679 2x 28pcs
Apple Tatin Tartlet

Apples caramelised in salted butter. A smooth, shiny
appearance just like the authentic recipe
Chocolate Tartlet
Creamy chocolate couverture for a smooth texture and an
intense flavour. Topped with gilded crisp chips
Red currant - Raspberry Tartlet

Compote of whole red currants and raspberry pure. A domed
shape for a modern appearance and even more to enjoy
Pineapple - Passion Fruit Tartlet
A compote of pineapple chunks and passion fruit puree, Lemon Tartlet
topped with grated coconut Lemon juice and finely chopped lemon zest for an intense
flavour. Topped with lemon zest
Raspberry - Fromage Blanc Tartlet
Raspberry preserves, whipped fromage blanc mousse, topped Apricot - Pistachio Tartlet
with ground caramelised sunflower seeds Compote of dried apricots, topped with chopped pistachios
Defrost 3 to 4h
at +4C
PETITS FOURS ALL CHOCOLATE
BRI34677 2x 35pcs
Isigny AOP salted butter Chocolate Shell

Isigny AOP salted butter caramel and custard for a round
mouth feel and a distinctive flavour. Topped with crisp
chocolate beads
Chocolate - Raspberry Millefeuille

Dark chocolate squares with gold leaf and raspberry mousse.
Coconut - Passion Fruit Chocolate Shell

Cocoa Financier Passion fruit preserves topped with coconut mousse, finished
Financier made with butter and almond powder, with toasted coconut shavings
and cocoa
Opra Entremets
Concerto Entremets Coffee butter cream, plain joconde biscuit soaked in coffee
Joconde cake topped with a milk chocolate and hazelnut syrup, with dark chocolate ganache
praline puff pastry. Dark chocolate couverture mousse, cocoa
joconde biscuit, with dark chocolate glaze Cocoa Cake
Cocoa, topped with chocolate nibs
107
Defrost 1 to 2h
at +4C PETITS FOURS MINI MOELLEUX
BRI33414 56pcs
Cranberry - Bergamot tea Financier

Base made of almond, egg white, and hazelnut butter,
flavoured with bergamot tea and topped with cranberries
Pistachio - Raspberry Pomponette

Praline Pomponette combined with pistachio paste and a whole raspberry
combined with almond-hazelnut praline and chopped Almond - Hazelnut Financier
hazelnuts Base made of almonds-hazelnuts, egg white, and hazelnut
butter
Cocoa Financier
Base made of almond, egg white, and hazelnut butter, Cocoa - Orange Pomponette
combined with cocoa powder Base made of cocoa moelleux, semolina of orange zest
Ginger Pomponette Coffee - Pecan Nut Financier

Base made of Genoa bread, embellished with cubes of Base made of almond, egg white, and hazelnut butter,
preserved ginger combined with natural coffee extract and chopped pecans
108
Defrost 12h in its packaging
at +4C PETITS FOURS MINI MACAROONS
BRI33440 2x 48pcs
Chocolate Macaroon
Chocolate ganache with chocolate from Ghana,
Tanzania and Sao Tom
Raspberry Macaroon
Raspberry filling
Vanilla Macaroon Lemon Macaroon

Vanilla bean Buttercream with Corsica lemon
Vanilla extract from Papua New Guinea and Tahiti
Pistachio Macaroon
Caramel Macaroon Buttercream
Camargue fleur de sel (sea salt) Pistachio paste
Dulce de Leche
Remove the film immediately

Defrost 2h to 3h
at +4C
MINI RELIGIEUSES ASSORTMENT
BRI34680 48pcs
Chocolate Cream puff

Cocoa flaky choux pastry, chocolate pastry cream, butter
cream frill, chocolate fondant
Vanilla Cream puff

Plain flaky choux pastry, vanilla pastry cream, butter cream
frill, plain choux pastry, white fondant
Coffee Cream puff Raspberry Cream puff

Plain flaky choux pastry, coffee pastry cream, butter cream Pink flaky choux pastry, raspberry pastry cream, butter cream
frill, coffee fondant frill, plain choux pastry, pink fondant
Lemon Cream puff Salted Caramel Cream puff

Yellow flaky choux pastry, lemon pastry cream, butter cream Yellow flaky choux pastry, caramel pastry cream, butter cream
frill, yellow fondant frill, coffee fondant
Remove the film immediately

Defrost 2h to 3h
at +4C
MINI ECLAIRS ASSORTMENT
BRI34681 48pcs
Lemon Mini Eclairs

Plain choux pastry, lemon pastry cream, yellow fondant, mint
chips decoration
Raspberry Mini Eclairs

Plain choux pastry, raspberry pastry cream, pink fondant, dark
chocolate fondant piping
Coconut Mini Eclairs Dark Chocolate Mini Eclairs

Plain choux pastry, coconut pastry cream, white chocolate Plain choux pastry, chocolate pastry cream, dark chocolate
fondant, toasted grated coconut fondant, chocolate flake decoration
Coffee Mini Eclairs Vanilla Mini Eclairs

Plain choux pastry, coffee pastry cream, coffee fondant, Plain choux pastry, vanilla pastry cream, white chocolate
chocolate fondant piping fondant, dark chocolate fondant piping
109
Other Breakfast Solutions
in s in s
15 m 15 m
8 0 C 8 0 C
at 1 at 1
MINI CHOCOLATE
MINI ALMOND & HAZELNUT SWEET HOMEMADE
CROISSANT CROISSANT BUTTER CREPES PANCAKES
Pre-proved, ready to bake Pre-proved, ready to bake Thaw and serve - 27cm Thaw and serve - 9cm
DEL6901 120x 40g DEL6902 120x 40g MON7134 50x 50g MON7136 80x 25g
MINI MUFFINS MINI MUFFINS MINI MUFFINS MINI MUFFINS

CHOCOLATE RED FRUIT CARAMEL APPLE CINNAMON
Thaw and serve Thaw and serve Thaw and serve Thaw and serve
Filled with hazelnut chocolate Filled with red fruit Filled with caramel Filled with apple
and topped with chocolate chips and topped with crumble and topped with praline and topped with crumble
DEL500 40x 26g DEL510 40x 26g DEL520 40x 26g DEL530 40x 26g
110
111
CONVENIENT
SOLUTIONS
Your time is precious, so we are delighted to offer you a complete range of
convenience products to save you time, energy & money, without compromising
on quality. From ready to serve frozen macaroons and pastry tart shells to our
new extra thin chocolate shells, mini-cones and sponge sheets, you
will find a variety of ready-to-use solutions, as well as many ideas
for your banqueting and afternoon teas here.
CON V EN IEN T
SOLU T IONS
Frozen Macaroons
The very best A time-saving & Range of colourful

quality & taste convenient format & exciting products
Founded by a former alumni Simply thaw and serve From traditional mono flavour
of the famous Lentre school to innovative and trendy mixed
Ultra-convenient packaging
flavours
Made with strictly selected - small trays of 12 pieces (6
raw materials flavours each tray) for the mini A large range of colours to
macaroons brighten up your afternoon
The biscuit shells & fillings are
teas and banqueting events
all made from fresh almonds, New shells range to make
chocolate & fruit purees your own fillings or decorate
your creations
FROZEN MINI MACAROONS
Simply defrost at 4C for 1 hour, in its packaging and they are ready to serve
MONO FLAVOUR*
Trays of individual flavours are available
4 trays (35 macaroons/tray)
Chocolate mandarin Green lemon yuzu Strawberry Cherry 140 pieces
Chocolate
Vanilla
Toffee
Coffee
Liquorice vanilla Poppy chocolate raspberry Raspberry Blackcurrant Pistachio
Hazelnut
Raspberry
Strawberry
Banana
Nougat apricot White chocolate lemon Blackberry Redcurrant Lemon
Chocolate Mandarin
TRENDY RED FRUIT Green Lemon Yuzu
FRENCH MACAROONS FRENCH MACAROONS Liquorice Vanilla
12 trays of 6 flavours (2 per flavour) 12 trays of 6 flavours (2 per flavour) Poppy Chocolate Raspberry
40mm (10.4g per pc) 40mm (10.4g per pc) Coconut Passion
MAG101 144 pieces MAG200 144 pieces Nougat Apricot
Pistachio Vanilla Coconut passion fruit Apricot fig Cocoa/ mint Redcurrant
Coffee, chocolate Lemon Orange Irish coffee Chestnut
Hazelnut Toffee Mango Banana Pistachio Speculoos
TRADITIONAL SUNNY TEA TIME

FRENCH MACAROONS FRENCH MACAROONS FRENCH MACAROONS
12 trays of 6 flavours (2 per flavour) 12 trays of 6 flavours (2 per flavour) 12 trays of 6 flavours (2 per flavour)
40mm (10.4g per pc) 40mm (10.4g per pc) 40mm (10.4g per pc)
MAG300 144 pieces MAG400 144 pieces MAG919 144 pieces
Akai Azuki Matcha
Champagne Ros Champagne
Yuzu Black Sesame
JAPANESE CHAMPAGNE
FRENCH MACAROONS FRENCH MACAROONS
12 trays of 4 flavours (3 per flavour) 12 trays of 2 flavours (6 per flavour)
38mm (8.3g per pc) 40mm (12g per pc)
MAG955 144 pieces MAG116 144 pieces
115
FROZEN MINI MACAROON SHELLS
Simply defrost at 4C for 1 hour, in its packaging and they are ready to serve
RASPBERRY CHOCOLATE PISTACHIO

MACAROON SHELLS MACAROON SHELLS MACAROON SHELLS
12 trays of 24 shells 12 trays of 24 shells 12 trays of 24 shells
38 mm (3.2g per pc) 38 mm (3.2g per pc) 38 mm (3.2g per pc)
VANILLA
MACAROON SHELLS
12 trays of 24 shells
38 mm (3.2g per pc)
MAG1007 288 pieces
FROZEN LARGE HOT MACAROONS

Simply remove from packaging and microwave to liquefy their fondant centres; 30-50 sec at 500-800W
APPLE LARGE RED FRUITS LARGE CHOCOLATE LARGE

DESSERT MACAROONS DESSERT MACAROONS DESSERT MACAROONS
24 apple tatin-style fondant 24 red fruits fondant 24 chocolate fondant
12 trays of 1 flavours 12 trays of 1 flavours 12 trays of 1 flavours
70mm (70g per pc) 70mm (70g per pc) 70mm (70g per pc)
116
Petit Fours & Truffles
FRENCH COCOA
G uyaux is a traditional French DUSTED TRUFFLES
Traditional French style, shaped and
chocolatier since 1931 and still a
family run company, headed by
covered in cocoa powder with cocoa nibs
the second and third generations. GUY2906 1.5kg (140 pieces)
Guyaux is one of the last remaining
independent chocolate makers in the
Paris area.
The bonbons are hand decorated

for an artisanal effect and only the
finest quality raw materials are used:
Cover chocolate is 100% pure

cocoa butter
Old fashioned Pralin paste is

made from 50% hazelnut or almonds
and 50% sugar
No fresh cream in the fillings, only

ganaches, marzipan and pralin
CHOCOLATES
hazelnut or almond paste ASSORTMENT
8 assorted flavours (below)
GUY2930 1kg (100 pieces)
Delice Amande
Delice Cafe Delice Coco Delice Orange Almond pralin filling,
Coffee filling, Coconut filling, milk Smooth filling with orange, milk chocolate, roasted
dark chocolate chocolate dark chocolate almond as decoration
Dessert Framboise Paves Truffles Spirale Dark Chocolate Spirale Milk Chocolate
Raspberry ganache, Truffle paste/ hazelnut paste Hazelnut paste filling, Hazelnut paste filling,
white chocolate filling, dark chocolate dark chocolate milk chocolate
117
Shells, Cones & Sponge Sheets
READY TO FILL CHOCOLATE SHELLS (VERY THIN)
Our chocolate shells are very

ROUND SHELLS SQUARE SHELLS thin and can be used for:
Dark chocolate - 20mm H.12mm Dark chocolate - 22mm H.12mm
PCBJ46 350 pieces PCBJ43 350 pieces Chocolate bonbons with
extremely soft and delicate
fillings (the very thin shell
allows enrobing after filling if
desired)
Mini bonbons: shells let you

follow the latest trends
TRIANGLE SHELLS ROUND SHELLS Petits fours: open new

Dark chocolate 25mm H.12mm Dark chocolate - 30mm H.12mm possibilities for soft products
PCBJ50 350 pieces PCBJ47 350 pieces
ROUND SHELLS OVAL SHELLS SQUARE SHELLS

Milk chocolate - 30mm H.12mm Dark chocolate - 34mm H.12mm Dark chocolate - 27mm H.12mm
PCBJ51 350 pieces PCBJ48 350 pieces PCBJ44 350 pieces
SQUARE SHELLS SQUARE SHELLS SQUARE SHELLS

Dark chocolate - 30mm H.8mm Dark chocolate - 27mm H.18mm Dark chocolate - 46mm H.45mm
RECTANGLE SHELLS RECTANGLE SHELLS CUP CAKE SHELLS

Dark chocolate - 34 x 16mm H.14mm Dark chocolate - 63 x 14mm H.15mm Dark chocolate - 42mm H.27mm
118
K ChoColAtE 1733 milK ChoColAtE 4326

ollow foRm Milk chocolate 35% pAlEt Milk chocolate 35%
AtE 1732 Ingredients: Cocoa 35%
Sugar 43% - Milk 19% - Fat 39%
dARK ChoColAtE Ingredients: Cocoa 35%
4325
Rm dARK
Dark ChoColAtE
chocolate 55%
Packaging: 1 box of 504 pieces1732 pAlEt Dark chocolate
Packaging: 1 box of 630 55% dARK ChoColAtE
pieces
Shelf life*: 10 months Shelf life*: 10 months
hollow foRm
Ingredients: Cocoa
Weight:55% Dark chocolate 55%
Approximately 2.6 g each Ingredients:
Weight: Cocoa 2.2
Approximately 55%g each pAlEt
ChoColaTe BonBons
Sugar 43% - Fat 38% Sugar 43% - Fat 38%

RE ChoColAtE
Packaging: 1 box1734of 504 pieces Ingredients: Cocoa 55% Packaging: 1 box of 630 pieces
ollowShelf
foRm life*: 12 months
White chocolate 35% Sugar 43% - Fat POMPONETTES
38% Shelf life*: 12 months
POMPONETTES
CUP CAKE
Weight: Approximately 2.6 gSHELLS
each WITH BRONZE PRINT Weight: Approximately
WITH BRONZE PRINT 2.2 g each
Ingredients: Cocoa 35% Packaging:Dark1 box of 504- 34mm
pieces H.14mm
Dark chocolate - 58mm H.35mm chocolate White chocolate - 34mm H.14mm
tE 1733 PCBJ203
Packaging: 72 pieces
1 box
of 504 pieces milK
PCBJ26 210ChoColAtE
pieces 4326 PCBJ25 210 pieces
Rm Milk chocolate Shelf life*: 8 months
35% Weight: Approximately 2.6 g each pAlEt Milk chocolate 35%
Weight: Approximately 2.6 g each
Ingredients: Cocoa 35% Ingredients: Cocoa 35%
milK ChoColAtE 1733
milK ChoColAtE
hollow
Packaging:
sphERis 4322
foRm
1 box of 504 pieces Milk chocolate 35% sphERis
4751
pAlEt
Dark chocolate 55% Ingredients: Cocoa 35% Dark chocolate 55% 2.2 g each

Weight: Approximately 2.6 g each Weight: Approximately
Ingredients: Sugar 43% - Fat Sugar
37% 43% - Milk 19% - Fat 39% Ingredients: Sugar 43% - Fat 37%
AtE 1734 Packaging: 1 box of 441 piecesPackaging: 1 box of 504 midi FormaT:
pieces Packaging: 1 box of 270 pieces
Rm White chocolate 35%
Weight: Approximately Shelf life*: 10 months
1.5 g each Weight: Approximately 3.1 g each
Ingredients: Cocoa 35% Weight: Approximately 2.6 g each
Sugar
pyRis43% - 4323
Milk 21% - Fat 41% pyRis 4753
ivoiRE ChoColAtE
Packaging: 1 box of chocolate
Dark 504 pieces 55% 1734 Dark chocolate 55%
hollow foRm Ingredients:
Weight: Approximately 2.6Sugar 43% - Fat White
g each 37% chocolate 35% Ingredients: Sugar 43% - Fat 37%
Packaging: 1 box of 441 pieces Packaging: 1 box of 270 pieces
Shelf life*: 12 months Cocoa 35%
Ingredients: Shelf life*: 12 months
Ris 4322
ovAlis 4324 sphERis
ovAlis 4751
4752
Dark chocolate 55% Darkchocolate
chocolate 55%
Dark chocolate 55% Weight: Approximately 2.6 g each Dark

Ingredients: Sugar 43% Sugar
Ingredients: - Fat 43%
37%- Fat 37% 55%
Packaging: 1 boxPackaging:
of 441 1pieces
box of 343 pieces Packaging:Sugar
Ingredients: 1 box43%
of 270
- Fatpieces
37%
midi FormaT:

Shelf life*: 12 months Shelf life*:1 box
Packaging: 12 months
of 270 pieces
Weight: Approximately 1.7 g each Shelf life*:Approximately
12 months
Weight: Approximately 1.5 g each Weight: 3.1 g each
sphERis 4322 Weight: Approximately 3.1 g each
sphERis
For makinG peTiTs Fours
Dark chocolate 55%

Ris 4323 pyRis 4753

sphERis 431955%
Dark chocolate ovAlis 4320
Dark chocolate 55%
Dark chocolate 55% Ingredients: Sugar 43% - Fat 37% Dark chocolate
Ingredients: Sugar 43% - Fat 37% Packaging: 1 box of 441 pieces Ingredients: Sugar 43% - Fat 37%
55%
midi FormaT:

Packaging:1 box of 45 pieces Shelf life*: 12 months
Packaging: 1 box of 441 pieces Packaging: 1 box of 270 pieces
SHELLS
Shelf life*: 12 months &12SPHERES
Shelf life*: months Weight: Approximately 1.5 g each Shelf life*:Sugar
Ingredients: 43% - Fat 37%
12 months
Weight: Approximately 1.3 g each 9.4 g each
Weight: Approximately Weight: Approximately 2.9 g each
lis pyRis
4324 4321 pyRis 4323 solstis
ovAlis 6409
4752 pyRis
Dark chocolate 55% Dark chocolate 55% Dark chocolate
55%
Ingredients: Sugar 43%1-box
Packaging: Fatof37%
60 pieces
55%
OVALIS SHELLS Ingredients: Sugar 43% - Fat 37%
PYRIS SHELLS Ingredients: Sugar 43% - Fat 37%
SOLSTIS SHELLS
Packaging: 1 box oflife*:
Shelf 34312pieces
months
Sugar
55%43% - Fat
each37%
Packaging:
Ingredients: 1 box of 45 pieces
DarkWeight:
chocolate 55% - 1.7g each
Shelf life*: 12 monthsApproximately 10.8 g eachPackaging: 1 box
Dark of 441 55%
chocolate pieces
- 1.3g each Dark chocolate
- 9.6g
VAL4324 1.7
343 pieces Shelf life*: 12 months
VAL4323 441 pieces Packaging:
VAL6409 1 box of
459.6270
piecespieces
Weight: Approximately g each Weight: Approximately g each
28
ovAlis 4324 ovAlis

Ris 4319 ovAlis 4320
Dark chocolate 55%
TRUFFLES SPHERES TRUFFLES SPHERES TRUFFLES SPHERES
Dark chocolate - cocoa 55%
Ingredients: Sugar 43% - Fat 37% - 2.6g Ingredients:
each Sugar
Milk 43%- cocoa
chocolate - Fat55%:
37% 2.6g 55%chocolate - cocoa 55%: 2.6g
White
VAL1732 504
Packaging:1 box of 45 pieces pieces Packaging: 1 box of 343 pieces
VAL1733 504 pieces VAL1734Sugar
Ingredients: 50443%
pieces
- Fat 37%
Shelf life*: 12 months Shelf life*: 12 months Packaging: 1 box of 45 pieces
Weight: Approximately 9.4 g each Weight: Approximately 1.7 g each Shelf life*: 12 months
119 Weight: Approximately 12 g each
120
HANDMADE PASTRY TART SHELLS
SWEET CHOCOLATE TART SHELLS
Our pastry tart shells are the

perfect time saving solution
CHOCOLATE MINI SQUARE CHOCOLATE MINI ROUND for your afternoon tea, plated
33x 33x 17mm 41x 17mm desserts and banqueting.
CPA190 144 pieces CPA180 144 pieces They are ready to garnish
and their purpose-made
packaging guarantees no
breakage and easy filling.
They are made with all butter,
and coated with a thin layer
of cocoa butter for extra
crispness. We offer a wide
CHOCOLATE MEDIUM ROUND CHOCOLATE LARGE ROUND selection of shapes and sizes.
55x 18mm 80x 20mm
CPA195 60 pieces CPA200 36 pieces
SWEET VANILLA TART SHELLS
VANILLA MINI SQUARE VANILLA MINI ROUND VANILLA MINI RECTANGLE

33x 33x 17mm 41x 17mm 23x 47x 17mm
CPA110 144 pieces CPA100 144 pieces CPA120 144 pieces
VANILLA MEDIUM SQUARE VANILLA MEDIUM ROUND VANILLA MINI TRIANGLE

50x 50x 18mm 55x 18mm L44x 17mm
VANILLA LARGE SQUARE VANILLA LARGE ROUND VANILLA LARGE RECTANGLE

71x 71x 20mm 80x 20mm 46x 102x 20mm
SAVOURY TART SHELLS
SAVOURY MINI SQUARE SAVOURY MINI ROUND SAVOURY MEDIUM ROUND SAVOURY LARGE ROUND
33x 33x 17mm 41x 17mm 55x 18mm 80x 20mm
CPA220 144 pieces CPA210 144 pieces CPA223 60 pieces CPA230 36 pieces
121
MINI CONES
SWEET BASES WAFFLE
Our new mini-cones offer

subtle flavours that are
not interfering with your
garnishing. They are extra
crunchy and crispy with
BISCUIT WITH coated biscuit. There is no
BISCUIT CHOCOLATE INTERIOR breakage and they are easy
Coated, guaranteeing extra crispiness and Coated, guaranteeing extra crispiness and
to garnish and easy to use
in vertical position, with sleeve - 75mm in vertical position, with sleeve - 75mm
thanks to a solid packaging
DIS570 180 pieces DIS564 180 pieces with upright mini-cones.
Available in different colours
and flavours, they are the
perfect extra touch
to your offering.
CHOCOLATE & LEMON

CHOCOLATE SPRINKLES
In vertical position, with sleeve - 75mm In vertical position, with sleeve - 75mm
DIS581 180 pieces DIS584 180 pieces
CHOCOLATE & STRAWBERRY

SPRINKLES CHOCOLATE & NUT
In vertical position, with sleeve - 75mm SPRINKLES
DIS583 180 pieces In vertical position, with sleeve - 75mm
DIS582 180 pieces
122
123
124
MINI CONES
SAVOURY BASES WAFFLE
SPINACH TOMATO
NATURAL Coated, guaranteeing extra crispiness and
Coated, guaranteeing extra crispiness and Coated, guaranteeing extra crispiness and
in vertical position, with sleeve - 75mm
in vertical position, with sleeve - 75mm in vertical position, with sleeve - 75mm
DIS562 180 pieces
DIS560 180 pieces DIS561 180 pieces
VEGETABLE CHARCOAL
Coated, guaranteeing extra crispiness and
in vertical position, with sleeve - 75mm
DIS563 180 pieces
ACCESSORIES
SILVER PLASTIC GOLD CARDBOARD

CORNET HOLDER* CORNET HOLDER*
Holds 32 Mini Cones Holds 32 Mini Cones
10 units W.39 x D.29 x H.7cm 25 units W.39 x D.29 x H.7.5cm
PLASTIC CORNET HOLDER*

Holds 100 Mini Cones
1 unit W.35 x H.70cm
PLASTIC CORNET HOLDER*
Holds 8 Mini Cones
12 units W.5.5 x L.33.5 x H.7cm
125
126
FROZEN SPONGE SHEETS
Simply defrost at 0/+4C for 10 minutes
Our new sponge sheets

are ready to garnish and
perfect if youre looking for
originality. We have a large
choice of decors and colours.
Our sponge sheets follow
traditional recipes, using
fresh eggs. They will bring
structure, moist and subtle
flavours to your desserts.
We advise you to use the

20mm plain sponge sheets
for your entremets base
PLAIN COCOA and use the Joconde and
Egg sponge sheets Egg sponge sheets Dacquoise sheets for the
6 sheets - 58 x 37.5 x 0.7cm 6 sheets - 58 x 37.5 x 0.7cm in-between layers.
MRT2460 - 6x 350g MRT3565 - 6x 350g
COCOA DECOR COCOA STRIPES JOCONDE COCOA WOOD DECOR

Plain egg sponge sheets Plain egg sponge sheets Plain egg sponge sheets
6 sheets - 58 x 37.5 x 0.7cm 6 sheets - 58 x 37.5 x 0.8cm 6 sheets - 58 x 37.5 x 0.7cm
MRT1953 - 6x 330g MRT1970 - 6x 450g MRT1956 - 6x 330g
DACQUOISE COCONUT
JOCONDE VICHY DECOR Meringue sponge sheets with almond
Plain egg sponge sheets powder (13%) and coconut (8%)
6 sheets - 58 x 37.2 x 0.7cm 12 sheets - 58 x 37.5 x 0.7cm
MRT1958 - 6x 330g MRT7095 - 6x 670g
127
Innovative Accessories
L ARGE RANGE
of innovative packaging,
servicing & display wear
Cocktail line
Lunch boxes
Bio line
Display
Trays
Dishes
Baskets
Bowls
Cutlery
Glasses
Cups
P ERSONALISATION
SERVICE AVAILABLE
Have your own logo on most
of the Comatec products
Full catalogue available on request.

Please ask your sales executive for more details.
Other Accessories Available
C LASSIC FINE FOODS CAN PROVIDE A RANGE OF

ACCESSORIES & EQUIPMENT FROM MATFER BOURGEAT
Cooking Baking Chocolate work Slicing/ preparation
Knives Pastry Storage & handling Measuring services
128
129
Index
A D
ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . 128 DANISH PRODUCTS . . . . . . . . . . . . . 100-104
ACIDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 DECORATION . . . . . . . . . . . . . . . . . . . . 64-85
ALMOND PASTE . . . . . . . . . . . . . . . . . . . . . 23 DRIED NUT . . . . . . . . . . . . . . . . . . . . . . . . . . 50
ALMOND POWDER . . . . . . . . . . . . . . . . . . 50
E P
ALMOND PRALINES . . . . . . . . . . . . . . . . . . 22
EGG - LIQUID . . . . . . . . . . . . . . . . . . . . . . . 62
PANCAKE . . . . . . . . . . . . . . . . . . . . . . . . . . 110
B EGG - POWDER . . . . . . . . . . . . . . . . . . . . . 56
PETIT FOURS . . . . . . . . . . . . . . . . . . . . 107-109
BONBONS . . . . . . . . . . . . . . . . . . . . . . 26; 117 EMULSIFIER . . . . . . . . . . . . . . . . . . . . . . . . . 56
PISTACHIO PASTE . . . . . . . . . . . . . . . . . . . . 45
BREAD . . . . . . . . . . . . . . . . . . . . . . . . . . . 90-97 EXTRACTS . . . . . . . . . . . . . . . . . . . . . . . . . . 45
PRALINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
BUTTER . . . . . . . . . . . . . . . . . . . . . . . . . . 26; 63
F PRESERVATIVES . . . . . . . . . . . . . . . . . . . . . . 56
C FLOWER . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 PUFF PASTRY . . . . . . . . . . . . . . . . . . . . . . . 105
CHESTNUT - CANDIED . . . . . . . . . . . . . . . . 47 FRUIT - DRIED . . . . . . . . . . . . . . . . . . . . . . . . 51
S
CHESTNUT - PASTE, CREAM, FRUIT - IN SYRUP . . . . . . . . . . . . . . . . . . . . . 61
IN SYRUP, PUREE . . . . . . . . . . . . . . . . . . . . . 48 SEED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
FRUIT - IQF . . . . . . . . . . . . . . . . . . . . . . . . . . 41
CHESTNUT - WHOLE CHESTNUT . . . . . . . . 61 SHELLS - CHOCOLATE. . . . . . . . . . . . . . . . 27
FRUIT - PUREE . . . . . . . . . . . . . . . . . . . . . 32-37
CHOCOLATE - BLOND . . . . . . . . . . . . . . . . 17 SHELLS - HALF . . . . . . . . . . . . . . . . . . . . . . . 80
CHOCOLATE - DARK . . . . . . . . . . . . . 6-10; 59 G SHELLS - TART . . . . . . . . . . . . . . . . . . . . . . . 121
CHOCOLATE - DECORATION . . . . . . . 72-73 GELLING AGENT . . . . . . . . . . . . . . . . . . . . 55 SPONGE SHEET . . . . . . . . . . . . . . . . . . . . . 127
CHOCOLATE - HOT . . . . . . . . . . . . . . . . . . 27 GIANDUJA . . . . . . . . . . . . . . . . . . . . . . . . . 23 STABILISER . . . . . . . . . . . . . . . . . . . . . . . . . . 56
CHOCOLATE - MILK . . . . . . . . . . . . . 13-14; 59 GLAZE . . . . . . . . . . . . . . . . . . . . . . . . . . 24; 60 SUGAR - DECORATION . . . . . . . . . . . . . . . 75
CHOCOLATE - WHITE . . . . . . . . . . . . . . 16; 59 GUM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 SUGAR - DEXTROSE . . . . . . . . . . . . . . . . . . 60
SUGAR - GLUCOSE DEHYDRATED . . . . . . 60

CHOCOLATE FLAKE . . . . . . . . . . . . . . . . . . 24
H
CHOCOLATE PEARL . . . . . . . . . . . . . . . . . . 25 SUGAR - GLUCOSE SYRUP . . . . . . . . . . . . 56
HAZELNUT POWDER . . . . . . . . . . . . . . . . . 50
CHOCOLATE SHELL . . . . . . . . . . . 27; 118-119 SUGAR - ISOMALT SUGAR . . . . . . . . . . . . 56
HAZELNUT PRALINE . . . . . . . . . . . . . . . 22; 45
CHOCOLATE SPHERES . . . . . . . . . . . . . . . 27 SUGAR - TRIMOLINE . . . . . . . . . . . . . . . . . 56
HONEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
CHOCOLATE STICK . . . . . . . . . . . . . . . 26; 59 SWEETENER . . . . . . . . . . . . . . . . . . . . . . . . . 56
M
CITRUS - CANDIED . . . . . . . . . . . . . . . . . . . 49
MACAROONS . . . . . . . . . . . . . . . 109; 115-116
T
CITRUS - PASTE . . . . . . . . . . . . . . . . . . . . . . 48
TART SHELLS . . . . . . . . . . . . . . . . . . . . . . . . 121
MARRONS GLACES . . . . . . . . . . . . . . . . . . 47
CITRUS - ZEST . . . . . . . . . . . . . . . . . . . . . . . 38
TATTOOS . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
MARSHMALLOW DECORATION . . . . . . . 75
COCO BUTTER - COLOURED . . . . . . . . . . 83
TEXTURISER . . . . . . . . . . . . . . . . . . . . . . . . 55
MILK - COCONUT . . . . . . . . . . . . . . . . . . . . 61
COCOA BUTTER . . . . . . . . . . . . . . . . . . . . . 26
THICKENER . . . . . . . . . . . . . . . . . . . . . . . . . 55
MILK - POWDER . . . . . . . . . . . . . . . . . . . . . 56
COCOA NIBS . . . . . . . . . . . . . . . . . . . . . . . 26
TRANSFER SHEET . . . . . . . . . . . . . . . . . 76-77
MOULD . . . . . . . . . . . . . . . . . . . . . . . . . 80-81
COCOA POWDER . . . . . . . . . . . . . . . . . . . 26
TRUFFLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
MUFFIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
COFFEE AROMA . . . . . . . . . . . . . . . . . . . . . 45
COLOURING . . . . . . . . . . . . . . . . . . . . . . . . 85 N V
VANILLA . . . . . . . . . . . . . . . . . . . . . . . . . 43-44
CONES . . . . . . . . . . . . . . . . . . . . . . . . . 122-125 NOUGAT CREAM . . . . . . . . . . . . . . . . . . . . 45
CREAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 NUT PASTE . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Y

CREPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 NUT PUREE . . . . . . . . . . . . . . . . . . . . . . . . . 38 YEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
T E R M S & C ON DI T IONS
PR ICI NG for free delivery is 50 to Central London and Central VA T
Prices are effective from 15 March 2015, and we reserve Birmingham, 100 to Greater London and for outside
VAT is applicable on some products. Rates may vary
the right to change prices without notice. All items listed London and outside Birmingham. The customer is
depending on regulations at the time.
in this catalogue are subject to availability. responsible for providing a safe delivery area as Classic
Fine Foods will NOT accept responsibility for any goods
stolen or damaged after delivery. We prefer a signature C A TA L O G U E D E TA I L S
H OW T O P L A C E Y O U R O R D E R at the time of delivery however if this is not available Classic Fine Foods reserves the right to change product
All orders can be placed via email, fax, over the phone. and if no contact was made within 24 hours of delivery brands, specifications, packaging and prices during the
Voicemail orders may be left on our answer phone after then Classic Fine Foods may see it as proof of delivery. life of this brochure. This catalogue and its contents are
office hours. These orders will be processed on the the copyright of Classic Fine Foods UK Ltd and cannot
next working day, and delivered at the next available CR EDIT T ER MS be reproduced in part or in its entirety without prior
opportunity. We require you at the time that you are Credit terms are offered only to applicants which meet consent.
placing your order to state company name, account our criteria, and negotiated terms must be adhered to.
number, name of person placing the order and item Please ask your Sales Executive for a copy of our Credit R ET U R NS & CR EDIT NOT E S
codes. The Company will NOT accept any liability for Application. New customers will be supplied on Cash Every effort is made to despatch our consignments in
errors resulting from orders placed over the telephone. on Delivery basis only. All requests for monthly credit perfect condition, however Customer Service must be
facilities must be made by completing an Application informed within 24 hours of delivery on 0207 627 9666
DELI V ER IE S for Credit Form which can be obtained on request. for London office and on 0121 311 1211 for Birmingham
All goods are dispatched and delivered by our own Deliveries are available to non-account customers, office for claims of damage, loss, quality etc. No credit
BRC approved refrigerated transport. Deliveries are provided payment is made prior to the goods leaving notes will be issued until the validity of the claim is
made Monday to Friday 6am to 2pm. Minimum order our warehouse (formerly known as COD). established.
Please note, we reserve the right to alter our Terms & Conditions at any time without notification.
If you have missed some
of our great 2014 moments
Classic Meatup Show

@ Ice Tank 25 . 0
3. 14
C o c kta i l P a rty 14
Seafooldton Tower 27 . 05 .
ar
@ Jumeirah C
Valrhona Stage
@ Sheffield Col with Oriol Balaguer
ege 29 .
0
5 . 14
Valrhona Essential y Glass Desserts Class

@ Hammersmith Col ege London
18 . 06 . 14
x t r av a g a nza
e rn o o n Tea E 26 . 09 . 14
Aft l Caf Royal
@ Hote
UK First Sugar Championship

@ The Restaurant Show 06 . 11 . 14
1 4 Final make sure you

@C
t m a s Ent r e m
Chris lassic Fine Foods 1
nt e st 2 0
et Co 6 . 12 . 14 will be there in 2015!
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sign up to our newsletters and follow us on Twitter & Facebook. Contact us for more information.
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C H O C O L AT E FRUIT PUREES, & OTHER
& PRALINES VA N I L L A & N U T S INGREDIENTS
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F +44 (0) 20 7627 9696 F +44 (0) 12 1329 3826
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PRODUCT COLLECTION 2015

LONDON WEST MIDLANDS WWW.CLASSICFINEFOODS.CO.UK

GRAND PRALINES ......................................

ALMOND PASTES .......................................

FILLINGS .............................................. 25-26

READY TO FILL & READY TO USE .................... 27

AROMATIC PASTES & EXTRACTS .......... ......... 45 B A K E RY

T E C H N IC A L & O T H E R C ON V E N I E N T S OLU T IONS

BUTTER ........................................... ......... 62 ACCESSORIES .......................................... 128

KEY Natural ingredients

Product details; how to use,

Fresh products Microwave cooking

CLASSIC FINE FOODS PROUD SPONSOR OF

With the growing demand

Make your creations more

We are looking for partners

We are enriching our range

Its one of our objectives to

Experts in fine Technical suppport Innovation for the

AZELIA offers a perfect harmony between

Smooth and rich, BISKELIA is a pure milk

MILK & DARK

It provides optimal fluidity for creating finer,

PURE ORIGIN GRAND CRUS

Valrhona thus selects cocoa from the very best plantations,

GRAND CRUS BLENDS

With its Grand Crus Blends range, Valrhona has created

Their secret? They combine different varieties of fine

Thanks to its perfect knowledge of cocoa and the creativity of

The Professional Signatures collection is designed for

These blended chocolates have been created using unique

BAHIBE LACTEE 46%

ALPACO 66% AFRICA

PURE ORIGIN GRAND CRUS

PURE PURE PURE

KALINGO 65% ILLANKA 63%

MANJARI 64% OTUCAN 69%* TANORI 64%

PURE PURE PURE

MACA 62% ARAGUANI 72% ALPACO 66%

* non stock item, to be ordered 7 days in advance

Ghana dessert with NYANGBO

GRAND CRUS BLENDS

CARABE 66% ASHANTI 67%

ABINAO 85% EXTRA BITTER 61% ANDOA NOIRE ORGANIC 70%

O RGANIC & FAIR TRADE

BISCUITS & CAKES C REAMS ICE CREAMS

ICING GANACHES D RINKS

CAF NOIR 57%* NOIR ORANGE 56% XOCOLINE 65%

SUGAR FREE CHOCOLATE

EXTRA AMER 67%* QUATORIALE NOIRE 55%

SATILIA NOIRE 62%

* non stock item, to be ordered 7 days in advance

THE WORLD OF MILK CHOCOLATE

M ILKY SPICY C HOCOLATEY

product example product example product example

BAHIBE LACTE 46%

GRAND CRUS BLENDS

JIVARA 40% ANDOA LACTE ORGANIC 39%

BISKLIA 34% AZLIA 35%

QUATORIALE LACTE 35%

* non stock item, to be ordered 7 days in advance

VAL0140 3x 1kg block VAL8118 3kg bag of beans

Avola OPALYS entremet

D ULCEY BAR D ULCEY MARBLED DULCEY