Description
DOUMIX? FRUIT ELIXIR MARACUJA
- Product code: 18438
- Pack Weight: 1,4 Kg
We love Smoothies & more!
DOuMIX? Fruit Elixir is the secret for rich and intense beverages, and with Fruit Elixir there’s no reason to envy fresh fruit. Mix it with water for refreshing and fragrant drinks or with milk for smooth and creamy preparations. All the flavour of mature, sweet, and delicious fruit, to delight your customers sip after sip, every day of the year!
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Bean originTo achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.
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CALLEBAUT W2 WHITE CALETS
sku: 5005AMore Info -
WHITE CHOCOLATE COATING
sku: 5701BMore Info - Salt
- Caraway Cumin
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- Bilberry
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Bean originTo achieve a perfectly balanced and round taste, we blend cocoa beans from 3 different countries of origin: Ivory Coast, Ghana and Ecuador.
-
CALLEBAUT 70-30-38 CALETS
sku: 5005CMore Info -
DARK CHOCOLATE COATING PARAMOUNT
sku: 5703More Info -
BRUSSELS DARK RASPBERRY GANACHE (APPROX 63 PCS)
sku: 5805More Info -
PASTRY BUTTER LESCURE 84%
sku: FF2002More Info
CALLEBAUT W2 WHITE CALETS
CODE: W2NV-01B
Recipe N° W2
Amaze with the most iconic white chocolate.
Recipe N° W2 is another one of Octaaf Callebaut’s original recipes that has grown into many chefs’ preferred chocolate. This chocolate is as Belgian as can be, since it’s predominately made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets.
It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, spices to herbs and from fruits to beers.
With its medium fluidity, this is a great all-round chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks and sauces.
Description
balanced – milky – creamy – vanilla hints
Pairing tips
CALLEBAUT 70-30-38 CALETS
70-30-38NV-01B
Recipe N° 70-30-38
Want to wow with a dark and intense chocolate?
Recipe N° 70-30-38 is a dark chocolate loved by chefs and chocolatiers around the globe. It has an intense, yet balanced chocolate taste dominated by a solid body of roasted cocoa, powerful bitter notes and fresh, fruity hints. This makes it the ideal chocolate for boosting rich chocolate flavour in your creations.
With its lower fluidity, it is just right to flavour everything from crémeux to dessert sauces.
Description
intense cocoa – bitter – roasted – fruity hints
Pairing tips
BRUSSELS DARK RASPBERRY GANACHE (APPROX 63 PCS)
Product Information
Ingredients
Ingredients: Cocoa mass, Sugar, Raspberries, Cocoa butter, Whole milk powder, Glucose syrup, Dextrose, Butter oil (milk), Sorbitol syrup, Whole milk, Water, Humectant: Glycerol, Lactose (milk), Emulsifier: Soy lecithin, Lemon concentrate, Acidifier: Citric acid, Natural raspberry aroma, Natural vanilla flavour, Lemon oil
Cross Contaminates
tree nuts, gluten(wheat, barley), eggs
1 KG
PASTRY BUTTER LESCURE 84%
10X1KG
Soft butter Plate 1kg 84% fat
A noble and natural material all year round
The Charentes-Poitou AOP guarantees the origin of the raw materials and respect for traditional manufacturing by churning.
Milk creams are collected in the AOP area then traditionally acidified for 12 hours before being churned
A butter suitable for all your uses
Plasticity perfectly suited to turning, easy to work with
A good buttery taste and a crispy texture for your puff pastry
Melting point: 32-34°C
