Cff2015 Collection Pastry
Cff2015 Collection Pastry
Cff2015 Collection Pastry
Unit D24 - D27, Nine Elms Lane Unit C2 Phase 11 Claymore is on Facebook, Twitter and Linkedin.
Be sure to follow us & like us for the
The New Covent Garden Market Tame Valley Commerce Centre
very latest in our cuisine news.
London, SW8 5LL Wilnecote Tamworth
Staffordshire, B77 5DQ
COPYRIGHT 2015. ALL RIGHTS RESERVED
C HO C OL AT E & PR A L I N E S
GRAND CHOCOLATES .............................
GIANDUJAS .............................................. 23
23
Content
FINISHING & DECORATING .......................... 24
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
From our London and Birmingham PERSONALIZED SERVICE industry. Please let us know if you
would like to receive this email full of
offices, we can service a large part of
We have a highly trained Customer good news!
Southern England and the Midlands.
Service team here at the office We also understand the need to
Our additional courier network is
to answer your calls as well as a maximize your G.P., and hope we can
expanding, and we can get you what
specialised team of Sales Executives help you achieve this with our regular
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).
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.
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.
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
GOURMET CREATIONS
With its Gourmet Creations range, Valrhona inspires creativity
with recipes devised for professionals on the lookout for
new flavours.
PROFESSIONAL SIGNATURES
4
PURE ORIGIN GRAND CRUS
TANORI 64%
FROM DOMINICAN REPUBLIC
Dark chocolate
KALINGO 65%
FROM GRENADA
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 DOMINICAN
MADAGASCAR VENEZUELA REPUBLIC
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.
7
DARK CHOCOLATE
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.
9
DARK CHOCOLATE
GOURMET CREATION
PROFESSIONAL SIGNATURES
10
11
MILK CHOCOLATE
12
PURE ORIGIN GRAND CRUS
PURE
DOMINICAN
PURE REPUBLIC
MADAGASCAR
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
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.
PROFESSIONAL SIGNATURES
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.
PROFESSIONAL SIGNATURES
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.
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
MILK CHOCOLATE
ANDOA LACTE ORGANIC 39% VAL7026
WHITE CHOCOLATE
IVOIRE 35% VAL4660
BLOND CHOCOLATE
DULCEY 32% VAL9458
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.
VALENCIA ALMONDS
SPAIN ITALY
ROMAN HAZELNUTS
INTRODUCTION TO PRALINES
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
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
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
ALMOND PASTES
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
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.
25
FILLINGS
BONBONS
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
VAL0427 2kg VAL0367 2kg
26
sphERis 4322 sphERis
For makinG
Dark chocolate 55%
midi F
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
28
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
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.
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
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
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
STRAWBERRY
REDCURRANT RED SOUR CHERRY STRAWBERRY Mara des bois
10% of added sugar 10% of added sugar 10% of added sugar 10% of added sugar
Unpasteurised tub Unpasteurised tub Unpasteurised tub Unpasteurised tub
CAP111810 1kg CAP111710 1kg CAP111110 1kg CAP114210 1kg
32
33
FROZEN PUREE - EXOTIC FRUITS
EXOTIC FRUIT
Banana, white peach,
BANANA COCONUT passion fruit, mango, lime GOJI
0% of added sugar 10% of added sugar 0% of added sugar 0% of added sugar
Unpasteurised tub Pasteurised tub Pasteurised tub Pasteurised tub
CAP110310 1kg CAP165810 1kg CAP114010 1kg CAP162910 1kg
34
FROZEN PUREE - CITRUS FRUITS
LEMON
LEMON Whole crushed with its peel
0% of added sugar 0% of added sugar
Unpasteurised tub Unpasteurised tub
CAP110710 1kg CAP110810 1kg
LIME MANDARIN
0% of added sugar 0% of added sugar
Unpasteurised tub Unpasteurised tub
CAP110910 1kg CAP112110 1kg
ORANGE
ORANGE CONCENTRATE
0% of added sugar 0% of added sugar
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
SEASONAL FLAVOURS
Autumn/ Winter
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
10% of added sugar 10% of added sugar 8% of added sugar
Pasteurised tub Unpasteurised tub Pasteurised tub
CAP162310 1kg CAP163110 1kg CAP162410 1kg
37
FROZEN PUREE - DRIED NUTS
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
38
39
40
Frozen IQF Fruits
41
Vanilla, Aromatic Pastes & Extracts
METAL TIN
ORIGIN: ORIGIN: Offer for your 1kg orders
TAHITI MADAGASCAR (check codes under each vanilla pod)
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
44
AROMATIC PASTES & EXTRACTS
PISTACHIO PASTE
100% PISTACHIO PASTE Coloured and sweetened
VAN150 1kg VAN140 1kg
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
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
47
LABORATORY PRODUCTS
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
48
Mont Blanc Tart
by Frdric Cassel, Fontainebleau
- 700 g Butter
- 1 Kg Corsiglia chestnut cream
- 1 kg Corsiglia chestnut paste
CANDIED CITRUS
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
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
50
SEEDS
PUMPKIN SUNFLOWER
SEEDS SEEDS
From China From Bulgaria
AFR815 1kg AFR820 1kg
DRIED FRUITS
COCONUT
APRICOT DESICCATED
From Turkey From Indonesia
AFR660 1kg AFR600 2kg
CURRANTS
CRANBERRIES VOSTIZZA'*
From Canada From Greece
AFR720 1kg AFR640 1kg
GOLDEN
RAISINS PITTED DATES
From South Africa From Iran
AFR630 1kg AFR710 1kg
PRUNES SULTANAS
AGEN AOP* RAISINS
From France From Turkey
AFR755 1kg AFR750 3kg
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
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
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
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
OTHER
56
57
Pastry Ingredients
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
59
SUGAR
INVERTED SUGAR
"TRIMOLINE" ISOMALT SUGAR GLUCOSE SYRUP
DGF008301 7kg DGF008317 5kg DGF008311 7kg
WHITE FONDANT/GLAZING/NAPPAGE
NAPPAGE NEUTRAL
CRESCENDO
DGF290 10kg
OTHERS
60
Other Pastry Ingredients
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
62
BUTTER
GRAND TOURAGE
BUTTER SHEETS
FLE010090 10x 1kg
CLARIFIED BUTTER
FLE110015 7kg
BUTTER BRICK
Unsalted
FLE010341 40x 250g
FRESH YEAST
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
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
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
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
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
Black chocolateBlack
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
Black chocolateBlack
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
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.
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
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.
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
BANDES ROBUSTA
15 sheets, 40 x 25cm 20 sheets, 40 x 25cm
PCBFG3323 PCBFG3228
77
CRUMPLED TRANSFER SHEETS
STRUCTURE SHEETS
TRANSFER CUT-OUTS
78
STRUCTURE SHEETS
79
Shells, Moulds & Entremets
HALF SHELLS TO FILL
Check out how to make filled candies. There are many videos presenting
PCBs techniques and concepts online at www.pcb-creation.fr/en/
80
ENTREMETS
INDIVIDUAL MOULDS
81
Little Extras
VELVET SPRAYS
WHITE
PCBDC091 150ml
YELLOW
PCBDC092 150ml
GREEN
PCBDC070 150ml
RED
PCBDC278 150ml
SHINY POWDERS
RUBY GOLD
PCBDC057 30cc PCBDC053 30cc
SILVER AMETHYST
PCBDC054 30cc PCBDC128 30cc
EMERALD RED
PCBDC051 30cc PCBDC153 30cc
AMBER
PCBDC058 30cc
82
VARNISH SPRAYS
GOLD
PCBDC049 400ml
SILVER
PCBDC059 400ml
GOLD SPANGLES
PCBDC151 400ml
ALIMENTARY
PCBDC038 400ml
SHINY SILVER
PCBDC195 200g
SHINY BRONZE
PCBDC196 200g
SHINY RUBY
PCBDC177 200g
SHINY COPPER
PCBDC178 200g
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
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
PCBDC192 100cc PCBDC036 100cc
powder colouring.
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
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.
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.
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
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
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
BRI33993 50x 45g BRI34455 50x 50g BRI34456 50x 50g BRI34457 50x 55g
ins
19 m
0 C
a t 19
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
ins in s
21m 17m
0 C 0 C
a t 19 a t 19
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
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
ns ns ns
5mi 5mi 5mi
C C 0 C
a t 18 0 a t 18 0 a t 18
94
LOAVES
ins ins
19 m 19 m
0 0 C 0 0 C
at 2 at 2
BAGUETTES
ins ins
13 m 13 m
10 C 10 C
at 2 at 2
SPECIAL SANDWICHES
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
BRI35023 50x 140g BRI31610 25x 140g BRI31611 28x 140g
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
BRI32980 60x 35g BRI32986 25x 80g BRI32984 60x 35g BRI32990 25x 80g
ns ns
5mi 5mi
5 C 5 C
a t 16 a t 16
ns ns
5mi 5mi
5 C 5 C
a t 16 a t 16
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.
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.
98
99
Lentre Professional Recipe
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
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
BRI33190 120x 40g BRI33192 120x 40g BRI33191 120x 40g BRI34021 120x 40g
101
ing
Bak
im e
T
Classic Bridor
READY TO BAKE MINI DANISH
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
BRI32924 255x 40g BRI31106 100x 40g BRI32322 100x 40g BRI31105 100x 40g
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
103
READY TO BAKE LARGE DANISH
LARGE CURVED
LARGE CROISSANT LARGE CROISSANT CROISSANT COURBE
Fine butter AOP butter Fine butter
BRI32960 120x 50g BRI30214 70x 60g BRI32562 60x 80g
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
BRI31001 70x 75g BRI30147 90x 70g BRI30277 60x 105g
ins ins
16 m 16 m
5 C 5 C
a t 16 a t 16
ins ins
16 m 16 m
0 C 0 C
a t 17 a t 17
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:
NEW RECIPES!
Bridor is offering new finishes and has
developed new recipes:
NEW PLATTERS!
The new platters combine aesthetics and performance:
106
Defrost 2h to 2h30
at +4C
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
Defrost 3 to 4h
at +4C
PETITS FOURS FRUIT TARTLETS
(description from left to right on the picture)
BRI34679 2x 28pcs
Chocolate Tartlet
Creamy chocolate couverture for a smooth texture and an
intense flavour. Topped with gilded crisp chips
Defrost 3 to 4h
at +4C
PETITS FOURS ALL CHOCOLATE
(description from left to right on the picture)
BRI34677 2x 35pcs
107
Defrost 1 to 2h
at +4C PETITS FOURS MINI MOELLEUX
(description from left to right on the picture)
BRI33414 56pcs
108
Defrost 12h in its packaging
at +4C PETITS FOURS MINI MACAROONS
(description from top to bottom on the picture)
BRI33440 2x 48pcs
Chocolate Macaroon
Chocolate ganache with chocolate from Ghana,
Tanzania and Sao Tom
Raspberry Macaroon
Raspberry filling
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
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
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
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
VANILLA
MACAROON SHELLS
12 trays of 24 shells
38 mm (3.2g per pc)
MAG1007 288 pieces
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.
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
118
Weight: Approximately 2.6 g each Weight: Approximately 2.2 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%
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
Shelf life*: 12 months
- 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
Shelf life*: 12 months
Weight: Approximately 1.3 g each Weight: Approximately 3.1 g each
28
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
122
123
124
MINI CONES
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
125
126
FROZEN SPONGE SHEETS
Simply defrost at 0/+4C for 10 minutes
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
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
COLOURING . . . . . . . . . . . . . . . . . . . . . . . . 85 N V
VANILLA . . . . . . . . . . . . . . . . . . . . . . . . . 43-44
CONES . . . . . . . . . . . . . . . . . . . . . . . . . 122-125 NOUGAT CREAM . . . . . . . . . . . . . . . . . . . . 45
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
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
D E C O R AT I O N
CONVENIENT
BAKERY SOLUTIONS
Unit D24 - D27, Nine Elms Lane Unit C2 Phase 11 Claymore is on Facebook, Twitter and Linkedin.
Be sure to follow us & like us for the
The New Covent Garden Market Tame Valley Commerce Centre
very latest in our cuisine news.
London, SW8 5LL Wilnecote Tamworth
Staffordshire, B77 5DQ WWW.CLASSICFINEFOODS.CO.UK