2020 chocolate & pastry catalog - peterson cheese · notes as vibrant as the colorful pods...
TRANSCRIPT
2020 CHOCOLATE &PASTRY CATALOG
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CHOCOLATE, CHOCOLADE,CHOCOLAT, SCHOKOLADE, HOKOLADE,CHOKLAD, LA CIOCCOLATA
Who knew that the many shades of chocolate are determined by brightly colored pods that grow 10 to 20 degrees north and south of the equator! A few years back we had the amazing opportunity to visit cocoa fields on a farm near Upala, Costa Rica, where I saw the very cocoa pods pictured on the cover of this catalog being handpicked. Moments after this photo was taken, the cocoa farmer carefully cracked a pod in two to unveil the beginning of what would become smooth, decadent chocolate, with flavor notes as vibrant as the colorful pods themselves!
The catalog in your hand is a menu of our extensive inventory of chocolates and pastry ingredients, which we source from around the world. Enjoy browsing our collection of boutique couvertures, specialty pastry ingredients, décor, and inclusions. I hope it will inspire you to test new ideas and keep pushing the limits of your craft! From cacao butter to cacao mass, your mise en place can be found at Peterson.
Enjoy!
Suzanne Dervaes
04 COUVERTURE04 Valrhona06 Cacao Barry07 Cacao Noel07 Callebaut08 Kakao Berlin08 Guittard09 Chocovic09 Cordillera
10 GRATED COUVERTURE
11 COCOA BUTTER, MASS & NIBS
11 CHOCOLATE COATING & COMPOUND
12 BATONS
12 COCOA POWDER
13 CHOCOLATE CUPS
14 CHOCOLATE DÉCOR15 Shavings & Curls15 Crispearls
16 PASTRY SHELLS16 Un-Baked17 Pre-Baked
18 VANILLA EXTRACT & BEANS
19 FLAVOR COMPOUNDS & EXTRACTS
19 FONDANT & PASTE
20 SPECIALTY SUGAR
20 SPECIALTY FLOUR
22 SPECIALTY NUTS
22 SPECIALTY FRUIT PRODUCTS
22 Frozen Fruit23 Dried Fruit23 Freeze Dried Fruit23 Candied Fruit24 Fruit Puree24 Fruit Compote
25 NEUTRAL GLAZE
25 FRUIT GLAZE & JAM
26 CHOCOLATE GLAZE & GANACHE
27 SPECIALTY DOUGHS27 Pre-Sheeted Frozen27 Raw Bulk Frozen28 Raw Croissants & Pastry
30 SPECIALTY DAIRY
31 BONBONS & TRUFFLES
31 PASTRY ITEMS MISC.
32 CHOCOLATE GLOSSARY
34 KITCHEN CONVERSIONS
CONTENTS
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ILLANKA 63%#24153 · 6.6lb bagFruity & Velvety: This distinctive chocolate delivers exceptional creaminess with strong tang and complex notes of sun-ripened black-berries, blueberries, and black grapes with hints of roasted peanuts.
MANJARI 64%#26398 · 6.6lb bagTang and Red Fruits: This single-origin dark chocolate is made from rare cocoa beans from Madagascar, giving it a fresh, acidic, sharp bouquet with red fruit notes.
ABINAO 85%#24154 · 6.6lb bagPowerful & Tannic: A high cocoa content and a skillful blend of the finest cocoa beans from Africa make Abinao 85% a “Marriage of Grands Crus”, characterized by powerful tannins with a strong, lingering intensity.
DULCEY BLOND 32%#26396 · 6.6lb bagCreamy & Toasty: Blond Dulcey chocolate boasts an enticingly creamy tex-ture. The intense biscuit flavor is sweet, yet not too sugary and finishes with generous notes ofshortbread and a dash of salt.
ORGANIC ANDOA NOIRE 70%#29629 · 6.6lb bagCitrus & Intense Bitterness: Tasting starts with a burst of freshness and a powerful bitterness which becomes more nuanced over time. Made from the finest organic & fair trade certified cocoa beans from Peru.
CARAÏBE 66%#24161 · 6.6lb bagBalanced & Roasted: CaraÏbe 66% is made of the finest cocoa beans from small plantations in the Caribbean islands. Aromatic with a long finish, its fruity and barely-sweet taste reveals the delicate flavors of almonds and coffee, with an oaky finish.
JIVARA 40%# 04849 · 6.6lb bagCreamy & Chocolatey: This exceptional milk chocolate has a pro-nounced cocoa taste, which reveals notes of malt and vanilla.
ARAGUANI 72%#29627 · 6.6lb bagChocolatey & Full-Bodied: Made from rare Venezue-lan cocoa beans, Araguani 72% can be compared to great wines with high tannins and a long lasting finish. It has flavors of currants, chestnuts, and hints of honey & fresh baked bread.
OPALYS 33%#24155 · 6.6lb bagMilky & Delicate: This white chocolate with a pure, light color and velvety texture has a unique flavor profile, with a delicately sweet taste that reveals harmonious aromas of fresh milk and natural vanilla.
EXTRA BITTER 61%#04854 · 6.6lb bagChocolatey & Intense: This Extra Bitter grand cru blend is a well-balanced combination of powerful cocoa beans that results in a full-bodied and powerful chocolate.
GUANAJA 70%#04855 · 6.6lb bagBittersweet & Elegant: Guanaja 70% develops extraordinarybitterness in this masterful blend of grand cru cocoa, which reveals a whole aromatic and complex range of fruit, coffee, molasses, and floral notes.
ORIZABA 39%#29626 · 6.6lb bagMilky & Creamy: Like milk from the mountaintops, Orizaba Lactée has purity and exquisite creaminess, with intense lingering milky notes.
ORGANIC ORIADO 60%#29630 · 6.6lb bagSoft & Balanced: A blended-origin grand cru chocolate made of cocoa beans from Peru & the Dominican Republic. Ori-ado 60% embodies the fullness and intensity of cacao, then evolves into aromas of ripe, acidic fruit.
CARAMÉLIA 36%#24157 · 6.6lb bagCaramel & Salted Butter: Soft, rich and voluptuous, Caramélia stands out with its rich milky flavor and compelling taste of salted butter caramel.
IVOIRE 35%#26397 · 6.6lb bagSmooth & a hint of Vanilla: A lightly sweet white chocolate with delicate flavors of warm milk and vanilla.
BAHIBE 46%#29628 · 6.6lb bagCocoa Intensity & Milky: This rich milk chocolate’s high cocoa content perfectly balances the smoothness of the milk before revealing a fruity tanginess and slight bitterness.
VALRHONAValrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan chocolate with complex, balanced & consistent flavors. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for its terroir.
Valrhona’s Inspiration line is an innovation that combines the technical performance of chocolate with high quality, concentrated flavors of fruit and nuts.
Chocolate Feves
STRAWBERRY INSPIRATION#30351 · 6.6lb bagStrawberry Inspiration combines the intense, gourmet flavor of strawberry confit with the unique texture of chocolate.
TROPILIA NOIRE 70%#26989 · 26.4lb caseWith its high cocoa percentage, Tropilia Dark 70% will give chocolate intensity to your creations while remaining multi-purpose and easy to use. Ideal for interiors and fillings.
ARIAGA 30%#24160 · 11lb caseDelicately sweet with a hint of vanilla, Ariaga Blanche 30% is a classic and balanced white chocolate.
PASSIONFRUIT#29872 · 6.6lb bagPassionfruit Inspiration combines the intense, gourmet flavor of tangy passionfruit with the unique texture of chocolate.
YUZU#25401 · 6.6lb bagYuzu is an iconic citrus fruit found in themountains of southeast Japan. Its flavor is highly prized and bursts onto the palate with a unique citrus flavor. 100% natural flavor and naturally dairy free.
ALMOND#29871 · 6.6lb bagA natural biscuit/latte color combined with chocolate’s unique texture and flavor of fresh raw almond.
Bulk Chocolate
Inspiration Feves
SATILIA LACTEE 35%#26992 · 26.4lb caseA simple-to-use yet highly technical coating couverture specifically created for coating chocolate bonbons. Dominant chocolate taste with a hint of biscuit and slight sweetness.
TROPILIA NOIRE 53%#26990 · 26.4lb caseExtra Noire 53% is appreciated for its pronounced chocolate taste and its low cocoa butter content. Ideal for interiors and fillings.
SATILIA NOIRE 62%#26991 · 26.4lb caseA simple-to-use yet highly technical coating couverture specifically created for coating chocolate bonbons. Bitter on the attack, followed by subtle aromas of sweet almond and long roasted, chocolaty notes.
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Cacao Barry French chocolate has been produced for over 175 years, and a commitment to quality, terroir, sustainability, and innovation lie at the heart of the brand’s expertise. Each Cacao Barry chocolate offers a bouquet of aromas that are unique to a specific region, country, or plantation, and each chocolate range offers specific benefits such as distinctive flavour characteristics and optimized fluidity.
Chocolate Pistoles
Chocolate Blocks
Chocolate Callets
CACAO BARRY
BITTERSWEET#04930 · 1/11lb
SEMI SWEET 60/40#04931 · 1/22lb Bag
SEMI SWEET MICRO CHIP#30757 · 1/30lb Box10,000 count per pound.
WHITE 26%#04960 · 1/11lb
Crafted in Belgium from bean to chocolate since 1911, using only the finest ingredients and sustainable cocoa. The quality and consistency of Callebaut enables chocolatiers and pastry chefs to deliver perfect results every time.
CALLEBAUT
DARK SEMI SWEET 52%#04940 · 1.1/11lb
MILK 34%#04950 · 1/11lb
ARRIBA BITTER-SWEET 72%#29750 · 4.4lb BagDark couverture made from Ecuadorean cocoa beans. Fresh anddelicate flavor with hints of walnut, banana, and citrus.
OCOA 70%#27081 · 1/11 lb BagDistinctive dark chocolate with good cocoa taste and a hint of acidity.
FLEUR DE CAO 70%#26461 · 1/11 lb BagDark couverture chocolate with a powerful cocoa flavor enriched withsubtle floral and fruity-sour notes.
INAYA 65%#27647 · 1/11 lb BagIntense cocoa taste with a good balance between bitterness and acidic notes.
EXTRA BITTER GUAYAQUIL 64%#24379 · 1/11lb BagBitter dark couverture chocolate with roasted notes and a powerfulcocoa flavor delicately lifted with a hint of coffee and chestnut.
DARK AMERE 60%#26460 · 1/11 lb caseIntense cocoa taste complimented by subtle herbaceous and fruity notes.
DARK MILK AMERE 58%#26458 · 1/11 lb BagDark couverture chocolate with a delicately roasted cocoa taste reveals subtle sour, vegetal hints.
DARK MILK AMERE 58%#04035 · 1/44 lb BagIntense cocoa taste complimented by subtle herbaceous and fruity notes.
ALUNGA 41%#26690 1/11 lb BagSlightly sweet milk chocolate with a dominant taste of cocoa and milk.
LACTEE EQUILIBRE 36%#26459 · 1/11lb BagPale milk couverture chocolate with an intense creamy dairy flavor and delightful biscuit notes.
ZEPHYR 34%#26218 1/11 lb BagThis very fluid and less-sweet white chocolate has a smooth texture andan intense whole milk taste.
BLANC SATIN 29%#26457 · 1/11 lb BagDeliciously creamy white chocolate with a fabulous sweet intensity and notes of caramel and vanilla.
PEMBE WHITE 35% #29748 · 4.4lb Bag White couverture made from pure cocoa butter. The rich cocoa butter flavor carries hints of dairy cream.
MOROGORO BITTERSWEET 68%#29749 · 4.4lb Bag Dark couverture made from Tanzanian cocoa beans. Typical cacao flavor with spicy and woody notes.
Carefully grown and selected Equatorial beans from the Ivory Coast are blended by a centu-ry-old manufacturer in France to produce the sophisticated Cacao Noel chocolate couverture line. The intense, rich, complex flavors are well-suited to the applications of chocolatiers and pastry chefs; hence, “Equatorial Beans, European Craftsmanship for the Professional.” Cacao Noel offers luxurious European chocolate at an affordable price point, and the quality, flavor and consistency make it a valuable staple in professional kitchens throughout North America.
CACAO NOEL
BITTERSWEET DARK 52%#04942 · 1/22lb Bag
MILK#04962 · 1/22lb Bag
CALLEBAUT GOLD#30758 · 5.5lb BagCreamy, caramelized white chocolate.
RUBY 47.3%#24313 · 5.5lb BagVibrant, natural pink hue with fruity notes.
WHITE#04963 · 1/22lb Bag
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BRANDENBURG 75%#08168 · 1/11lb BoxPowerful cocoa, perfectly conched to achieve a nicely balanced chocolate with a smooth, clean finish. Origin: West Africa.
STUTTGART 64%#08166 · 1/11lb BoxFragrant bittersweet chocolate with light floral notes and a very clean finish.
EXTRA BITTER COCUY 70%#04689 · 1/5.5lb Block Distinguished by an intense, balanced flavor. Aromas of roasted nuts, red fruits, vanilla, and flowers form a great bouquet to indulge the palate.
SUMAPAZ 65%#04685 · 1/5.5 BlockFruity and floral aromas define this delicious chocolate with soft bitter hints.
EXTRA BITTER COCUY 70%#04687 · 1/11lb Box Distinguished by an intense, balanced flavor. Aromas of roasted nuts, red fruits, vanilla, and flowers form a great bouquet to indulge the palate.
SUMAPAZ 65%#04684 · 1/11lb Box Fruity and floral aromas define this delicious chocolate with soft bitter hints.
PURACE 36%#04688 · 1/11lb BoxBalanced soft chocolate flavors with notes of nuts, milk, butter, and vanilla to delight the palate.
SIERRA NEVADA WHITE#24585 · 1/11lb Box Soft and balanced with intense milky notes.
BAVARIAN WHITE#08169 · 1/11lb BoxPerfect balance of fresh creamy milk and natural vanilla that allows the smoothness of the cocoa butter to shine.
BISMARK 36%#08167 · 1/11lb Box Light golden-brown color and combined flavors of cocoa and creamy milk, with beautifully accented caramel notes.
Kakao Berlin sources fine cocoa beans from over 50 countries around the world, and offers a wide range of spectacular single-origin chocolates and intriguing blends.
Referring to the mountain range, the name Cordillera honors the rich soil of Latin America countries, where their beans are hand-harvested. Cordillera has been leading the charge in sustainable, quality chocolate production since 1920.
Chocolate Blocks
Chocolate Disks
Chocolate Coins
KAKAO BERLIN
TOBADO 64%#04753 · 1/11lb BagMild cocoa flavor with a sweet & bitter balance.
Chocovic’s origins can be traced to the city of Vic, in the province of Barcelona. The company specializes in artisan pastry making and confectionery.
CHOCOVIC
Chocolate Drops
CORDILLERA
GOURMET BITTER-SWEET 64%#04321 · 1/10lb Block
COUCHER DU SOLEIL 72%#04317 · 6.6lb Dark, rich, smooth chocolate with a creamy mouthfeel and full-bodiedflavor that finishes clean and fresh.Fair Trade Certified
ORGANIC DARK 66%#28971 · 25lb CaseDeep chocolate base with notes of fresh berries, spice, and a lingering jasmine accent. Perfect for baking, enrobing, and other confectioneryapplications.
Since 1868 the Guittard family has crafted quality chocolate in the San Francisco Bay Area. The fifth-generation continues to maintain the traditional methods used to create high quality ingredients for pastry chefs across the US.
Chocolate Chips & Wafers
GUITTARD
SEMI-SWEET COOKIE DROP #28229 · 25lb Case Deep chocolate flavor with a unique shape for a distinct cookie.
CRÈME FRANCAISE 31%#25298 · 6.6lb French-style white chocolate with a sweet fresh cream flavor, nuttyundertones, and a lingering hint of citrus.Fair Trade Certified
WHITE CHIPS 900 COUNT #27438 · 25lb CaseA creamy and milky white chocolate with the essence of real vanilla.Fair Trade Certified
Chocolate Blocks
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GRATED COUVERTURE
70% GRATEDCHOCOLATECOUVERATURE#30207 · 13lbs70% couverture withbalanced, intense cocoa flavor. Great for sipping chocolate, grated tempering, espresso drinks, and cake layers.
53% GRATEDCHOCOLATECOUVERATURE#30208 · 13lbs 53% couverture with balanced, versatile chocolate flavor. Best used in sipping chocolate, grated tempering, espresso drinks, and cake layers.
Our exclusive grated chocolate blends are made with pure, premium couverture imported from France. Like all premium couverture chocolate, each product offers a range of unique aromas and flavor notes. With no fillers or additives, these high-quality grated blends yield a deeply satisfying and indulgent sipping chocolate, and hand-crafted espresso drinks with concentrated, well-balanced cocoa flavor.
COCOA BUTTER BUTTONS#24212 · 1/3lb PailNoel
DARK PENNIES, CHIP#30572 · 4/2.5kg CaseCacao Barry
DARK CHIPS#29954 · 1/22lb CaseMaster Martini
MYCRYO COCOA BUTTER POWER#04212 · 1/550GR EachCacao Barry
CACAO GRAND CARAQUE WAFER#24422 · 1/6.6lb TubUnsweetenedCacao Barry
COCOA NIBS#26395 · 1kg BagValrhonaRoasted and crushed cocoa beans provide a pure, bitter, acidulous taste and crunchy texture. Imported from France.
COCOA NIBS FINE#30728 · 1kg PailNoel Cracked, roasted cocoa beans. 2-4mm in sizeImported from France.
COCOA NIBS#12688 · 1kg PailCocoa Barry Flakes of pure cocoa, carefully roasted according to tradition, 2.8-3.7 mm in size. Imported from France.
Cocoa Mass & Liquor
Cocoa Nibs
Cocoa Butter
COCOA BUTTER, NIBS & MASS
CHOCOLATE COATING & COMPOUNDSome or all of the cocoa butter is removed from the chocolate liquor and is replaced with less expensive vegetable fat such as palm or coconut oil to produce a replacement for real chocolate. This product does not require tempering.
DARK BRUNE, PAIL#04140 · 4/11lb CaseCacao Barry
SUPER-BRILL DARK#04747 · 1/10kg Case Chocovic
PRIMA DARK, BAR#04190 · 5/11lb CaseCacao Barry
WHITE PENNIES, CHIP#30573 · 4/2.5kg CaseCacao Barry
WHITE, CHIP#29955 · 1/22lb CaseMaster Martini
IVORY BRUNE, PAIL#04141 · 4/11lb CaseCacao Barry
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Dutch-processed, alkalized, and European-style cocoa powders are all processed in the same way. These terms refer to the method of washing cocoa beans with a potassium carbonate solution, which neutralizes the acid level to a pH of 7. This method also alters the color of the cocoa powder to a darker, richer hue, and changes the way it reacts with other ingredients. Dutch cocoa is mainly paired with recipes that use baking powder; because the cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. When used properly, the neutral pH of the cocoa combines with baking powder to create a darker color, and in most cases, a tighter texture—perfect for that rich, dense fudge cake! Natural cocoa powder means just that. It is a powder that is made from roasted and pulverized cocoa beans. Since this powder is not alkalized, it is mainly paired with baking soda in recipes to achieve the perfect pH level. Most domestic cocoa powders are not Dutch-processed, and over the decades classic American recipes like devil’s food and red velvet cake have become distinctive because of the reddish-brown color this creates.
COCOA POWDER
MINI DARK CHOCOLATE CUP#04560 · 210 per Case Dobla
MEDIUM MARBLED TULIP CUP#04745 · 36 per CaseMona Lisa
PLAIN MICRO ROUND CHOCOLATE CUP#30765 · 900 per Case La Rose NoirePhilippines Single Origin 69%0.87” x 0.40”
DARK DESSERT CUP#04440 · 42 per CaseDobla
PETIT FOUR DARK CROCUS CUP#04742 · 72 per CaseMona Lisa
LARGE DARK COFFEE CUP#04744 · 36 per CaseMona Lisa
PLAIN SMALL ROUND CHOCOLATE CUP#30763 · 100 per CaseLa Rose Noire Philippines Single Origin 69%3. 1.89” x 0.67”
DARK PISA CUP#28955 · 168 per CaseDobla
MINI DARK COFFEE CUP#04657 · 45 per CaseMona Lisa
PLAIN MEDIUM ROUND CHOCOLATE CUP#30764 · 210 per CaseLa Rose Noire Philippines Single Origin 69%2.17” x 0.39”
PETIT FOUR DARK CHOCOLATE ASSORTED CUPS#04430 · 168 per caseDobla
PETIT FOUR MARBLED TULIP CUP#04743 · 152 per CaseMona Lisa
MEDIUM RECTANGLE CHOCOLATE CUP#30767 · 270 per CaseLa Rose Noire Philippines Single Origin 69% 0.40” x 3.50” x 0.83”
MOONCAKE CUPS ASSORTMENT#30352 · 72 per CaseDobla
MINI DARK CUP ASSORTMENT#09890 · 200 per CaseMona Lisa
WAVE CHOCOLATE CUP#30768 · 324 per Case La Rose Noire PhilippinesSingle Origin 69%0.40” x 2.44” x 0.94”
MINI RECTANGLE#30766 · 400 per Case La Rose Noire PhilippinesSingle Origin 69%0.40” x 1.75” x 0.83”
MINI ROUND CHOCOLATE CUP#30769 · 168 per Case La Rose Noire PhilippinesSingle Origin 69%1.30” x 0.75”
CHOCOLATE CUPS
DARK CHOCOLATE BATONS 44.5%#21758 · 300ct Carton ChocoVic 3.15” length Imported from Spain
BATONS BOULANGER44%#04283 · 300ct CartonCacao Barry 3.15” length Imported from France
BATONS
COCOA POWDER#04858 · 3/2.2lb Bags per eachValrhona A very pure and intense cocoa taste, with a warm mahogany color. 20-22% fat; processed with alkali.Imported from France.
COCOA POWDER BRUTE#04200 · 1/2.2lb BagCocoa Barry Extra brute powder with exceptional dark color. 22-24% fat; processed with alkali. Imported from France.
COCOA POWDER#04262 · 1/5lb Bag in BoxGerken CacaoHigh fat cocoa. 22-24% fat; processed with alkali.Imported from Amsterdam
COCOA POWDER#00495 · 1/50lb bagGerken Cacao High fat cocoa. 22-24% fat; processed with alkali.Imported from Amsterdam
COCOA ROUGE#25794 · 2/5lb bag in box GuittardBittersweet and robust with a high fat content. 22-24% fat; processed with alkali. Domestic.
Assorted Cups
Individual Cups
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WHITE FLOWER#30267 · 76 per Carton1.2” diameter
DOMINO SQUARE PINK & WHITE#12867 · 300 per Carton Dobla 1.4” x 1.4”
WHITE CHOCOLATE FLAKES#25464 · 11lb Case IN2Food
ASSORTED DARK CHOCOLATE LEAVES#25197 · 432 per CaseLa Rose Noire69% single origin Philippines
DUO ROSE DARK WITH WHITE #06012 · 180 per CartonDobla Small – under 1.6”
DARK CURVY ELEGANCE#29918 · 128 per CartonDobla 1.6” x 2.8”
ASSORTED FLAT SPOTS#29951 · 420 per Carton / 140 per Shade Dobla 1.5”-1.1”-0.9”-0.7” diameter 17 mm
DARK & WHITE SUNFLOWER ASSORTMENT#06022 · 235 per CartonDobla 1.4” diameter
CHOCOLATE COFFEE BEANS#05090 · 2.2lb PailCacao BarryCoffee flavored garnish
DUO ROSE WHITE WITH DARK#06047 · 180 per CartonDobla Small – under 1.6”
FILIGRAMS DARK EXCLUSIVE#06010 · 310 per CartonDobla 1.8”/1”
DIABLO TRIANGLE#12871 · 290 per CartonDobla 2” x 1/3”
MILK CHOCOLATE FLAKES#25471 · 11lb CaseIN2food
COFFEE FINE GLITTER#24777 · 2.2lb per CartonCacao Barry
CHOCOLATE FLAKES PAILLETES#27056 · 2.2lb per CartonCacao Barry
DARK CHOCOLATE FLAKES#25465 · 2.2lb per CartonIN2food
ARTISANAL FEATHER#29952 · 126 per CartonDobla 1” x 3”
DARK VERMICELLI#27054 · 2.2lb per Carton Cacao Barry
PUCCINI ASSORTMENT#29937 · 295 per CartonDobla 1.9” x 1.3”
LARGE SEMI SWEET FLAT SHAVINGS#05161 · 4lb CaseMona Lisa
WHITE SHAVINGS#05140 · 5.5lb CaseDobla
LARGE MARBLED FLAT SHAVINGS#05171 · 4lb CaseMona Lisa
DARK SHAVINGS#05150 · 5.5lb CaseDobla
WHITE VERMICELLI#25252 · 2.2lb per TubSmet
DARK PAILLETE FIN#30602 · 11lb CaseNOEL
LARGE IVORY CURLED SHAVINGS#05173 · 5lb CaseMona Lisa
LARGE DARK CURLED SHAVINGS#05172 · 5lb CaseMona Lisa
Shavings & CurlsCHOCOLATE DECOR
PANATELLA ALL DARK#06103 · 110 per Carton Dobla 8” x 0.2”
IVORY CHOCOLATTOS#06046 · 100 per CartonMona Lisa 4.2”
WHITE TRUFFLE SHELL#08251 · 504 per CaseDobla 3. 1”
CIGARILLOS DARK WITH WHITE STRIPE#05180 · 200 per CartonDobla 3. 6” x 0.2”
PANATELLA ALL WHITE#06104 · 110 per CartonMona Lisa 8” x 0.2”
DARK AND IVORY DUO CHOCOLATTOS#06048 · 100 per CartonMona Lisa 4.2”
CIGARILLOS WHITE WITH DARK STRIPE#05181 · 200 per CartonDobla 6” x 0.2”
DARK CHOCOLATTOS#06044 · 100 per CartonMona Lisa 4.2”
DARK TRUFFLE SHELL#12775 ·504 per CaseDobla 3. 1”
MILK TRUFFLE SHELL#12774 · 504 per CaseDobla 3. 1”
WHITE BLOSSOM CURLS#06025 · 8.8lb CaseDobla
ORANGE COLORED SPAGHETTI SHAVINGS#06016 · 5.5lb CaseDobla All Natural Coloring
DARK CHOCOLATE BLOSSOM CURLS#06024 · 12lb CaseDobla
SMALL DARK CURLS#05163 · 10lb Case Mona Lisa
WHITE CHOCOLATE CRISPEARL#46056 · 1.76lb per BagCallebaut Enrobed wheat biscuit
DARK CHOCOLATE CRISPEARL#06835 · 1.76lb per BagCallebaut Enrobed wheat biscuit
LARGE METALLIC CRISPIES,ROSE GOLD#24419 · 5lb caseIN2food Puffed rice enrobed/ luster dusted
SALTED CARAMEL CRISPEARL#25955 · 1.76lb per Bag Callebaut Enrobed wheat biscuit
LARGE METALLIC CRISPIES, WHITE PEARL#24423 · 5lb CaseIN2food Puffed rice enrobed/ luster dusted
LARGE CRISPIES STRAWBERRY DUSTED #24426 · 5lb CaseIN2food Puffed rice enrobed with flavored white chocolate
MINI METALLIC CRISPIES - MIX#24430 · 5lb Case IN2food Puffed rice enrobed/ luster dusted
LARGE METALLIC CRISPIES - GOLD#24424 · 5lb CaseIN2food Puffed rice enrobed/ luster dusted
MINI METALLIC CRISPIES - SILVER#24428 · 5lb CaseIN2food Puffed rice enrobed/ luster dusted
Crispearls
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SWEET TART SHELL - SQUARE#29477 · 72 per CaseMODA 2.8”
GRAHAM CRACKER TART SHELL ROUND#30628 · 72 per CaseMODA 3.1” diameter
SWEET CHOCOLATE TART SHELL - ROUND#29653 · 144 per CaseMODA 2” diameter
LARGE CANNOLI SHELL#29934 · 300 per CaseMODA 4.72”
SMALL CANNOLI SHELL#29936 · 300 per CaseMODA 2.36”
SWEET TART SHELL - RECTANGLE#29746 · 108 per CaseMODA 4” Long
SWEET CHOCOLATE TART SHELL - ROUND#29713 · 72 per CaseMODA 3.2” diameter
SAVORY TART SHELL - ROUND#29652 · 72 per CaseMODA 3.23” diameter
MEDIUM CANNOLI SHELL#29935 · 300 per CaseMODA 3.15”
VANILLA TART SHELL - ROUND#01086 · 45 per CaseLa Rose Noire 3.19” diameter
SWEET MINI BUTTER TARTLET#24959 · 240 per CasePruve 1.75” diameter
SAVORY TART SHELL - ROUND#01004 · 36 per CaseLa Rose Noire 1.89” diameter
CHOCOLATE TART SHELL - ROUND#10982 · 100 per CaseLa Rose Noire 3.19” diameter
VANILLA TART SHELL - ROUND#00755 · 96 per CaseLa Rose Noire 1.89” diameter
CHOCOLATE TART SHELL - ROUND#01008 · 100 per CaseLa Rose Noire 2” diameter
VANILLA TART SHELL - SQUARE#01010 · 216 per CaseLa Rose Noire 1.3”x1.3”
BUTTER TARTLET#06141 · 96 per CasePruve 4” diameter
SAVORY TART SHELL - ROUND#00874 · 210 per CaseLa Rose Noire 1.3” diameter
LARGE TART SHELL - RECTANGLE#24472 · 24 per CasePruve 8.8” x3.35”
FILLO SHELLS #50683 · 15(12ct) Trays per caseWhite ToqueOrganic fully baked mini fillo shells.
FLOWER SHELL#04299 · 90 per CasePruve Made from all butter puff dough. 3.5” diameter
HALF MOON SHELL#24300 · 20 per CasePruve Made from all butter puff dough. 8” Long
LARGE TARTLET - SQUARE#25101 · 12 per CasePruve 7” x 7”
CREAM HORN SHELL#46345 · 108 per CasePruve Made from all butter puff dough. 4.75” long
FLAN SHELL#06251 · 10 per Case PIDY9” diameter
NEUTRAL FILO SHELL#50684 · 100 per CaseWhite Toque1.5” diameter
POP MIX SHELL#30649 · 240 per CaseCroc In’All natural lolors, mixed case.
NEUTRAL TART SHELL#30583 · 350 per CaseMODA1.5” diameter
DARK CHOCOLATE DIPPED CANNOLI SHELL #00488 · 36 per CaseBindi 4”
NEUTRAL AMUSETTE EDIBLE SPOON#01810 · 252 per CasePIDY3” long
CONE BLACK SESAME#05506 · 83 per CaseLa Rose Noire
CANNOLI SHELL#54076 Bindi5”
PASTRY SHELLS
SWEET TART SHELL - ROUND#29659 · 144 per Case MODA 2” diameter
SAVORY TART SHELL#25345 · 144 per CaseMODA 1.9” diameter
SWEET TART SHELL - ROUND#29665 · 72 per Case MODA 3.25” diameter
RAW PIE SHELL#12689 · 120 per Case LBALocally made4” diameter
RAW TART SHELL#51680 · 144 per CaseLBALocally made4” diameter
RAW PIE SHELL#51690 · 84 per CaseLBALocally made5” diameter
RAW PASTRY SHELL#28681 · 54 per CaseTartistes 4.25” diameter
RAW PIE SHELL#51689 · 240 per CaseLBALocally made2” diameter
Un Baked
Pre-Baked
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Vanilla Extracts & Beans
Prova has been a leader in vanilla production since 1946. In addition to producing the very best pure vanilla, they operate with a vision for long term sustainability that is demonstrated by a commitment to their farmers and communities.
Concentrated fruit compound has everything you love about real fruit in a quality dessert ingredient that is as convenient as it is delicious. You can use Hero Compounds to flavor batters, creams, custards, cream cheese, ice cream and gelato. The convenient resealable container makes it easy to use in large or small quantities.
PURE MADAGASCAR BOURBON#21736 · 33.8oz BottleOffers typical aromatic intensity of Madagascar Bourbon vanilla with balsamic, phenolic, and woody notes. This single-origin vanilla is ready to use, easy to measure out, and can be poured directly into preparations without prior infusion.
PURE MADAGASCAR BOURBON WITH SEEDS#27093 · 33.8oz BottleAll typical aromatic intensity of Madagascar Bourbon vanilla with balsamic, phenolic and woody notes. This single-origin vanilla is ready to use, easy to measure out, and can be poured directly into preparations without prior infusion. Seeds add an attractive, quality visual.TAHITENSIS VANILLA
BEANS#24337 · 1/8oz Vacuum Bag Harvested and prepared in Tahiti using the tradi-tional method. Prova’s Tahitian Vanilla Beans enrich your creations with the intensity of their aromatic notes, including anise, almond, and pow-dery undertones.
PURE INDONESIAN VANILLA EXTRACT#24437 · 33.8oz BottleProva’s Indonesian vanilla extract is a unique, high-performing ingredient made from the finest bourbon vanilla beans from Madagascar. This alcohol-free product eliminates loss by evaporation, improving yield and fully retaining the vanilla flavor.
BLACK GOURMET BEANS#21739 · 1/8oz Vacuum Bag Harvested and prepared in Madagascar using the traditional method. Prova’s Madagascar Bourbon Vanilla Beans enrich your creations with the intensity of their aromatic notes, including balsamic, phenolic, and woody undertones.
PROVA
ALMOND PASTE#03620 · 1/10.5lb Bucket Mandelin 66% blanched almonds and 34% sugar with no preservatives added. California Almonds
CLASSIC WHITE MARZIPAN#29896 · 1/10.5lb Bucket Mandelin66% sugar & 34% fine blanched almonds make up this firm, moldable paste. California Almonds
DULCE DE LECHE SPREAD#30616 · 1/11lb BucketPastry 1 Traditional heat-treated composition of sugar and milk that creates a creamy spreadable filling for crepes, gelato & baked pastry. Imported from Spain
LEMON EXTRACT#27853 · 16.9oz eachGaharaAdds a delightful, refreshing flavor to a variety of sweet & savory dishes. Use it in cakes, cookies, muffins, icing, cream fillings & sorbets to bring out true lemon flavor.
FLAVOR COMPOUNDS & EXTRACTS
COFFEE EXTRACT#27839 · 34oz eachTrablitPremium French coffee extract without excess bitterness. Since 1845 TRABLIT has selected the best coffees in the worldfor extraction.
ORANGE EXTRACT#27854 · 44oz eachGaharaMade from the oil of orange zest to capture the essence of orange flavor. This extract compliments juice and can replacezest in any recipe. Pairs well with vanilla and chocolate.
FONDANT & PASTE
PRALINEL 50%#29957 · 1/11lb Bucket NOEL Traditional hazelnut praline paste made with 50% hazelnuts & 50% sugar. Imported from France
PISTACHIO PURO PASTE#24912 · 1/6.6lb BucketGelatechRoasted and ground Kerman pistachios with a hint of sea salt. Imported from France
PATISSIER FONDANT#27836 · 1/17.6lb BucketPastry1Liquid white fondant for glazing and enrobing pastry. Imported from France
MASSA SUGAR PASTE ROLLING FONDANT#25239 · 1/15.4lb CaseCarma Humidity-resistant white rolling fondant for decorations and cakes. Imported from Switzerland
WHITE ROLLING FONDANT#30727 · 1/10lb Bucket Pastry 1White rolling fondant for enrobing cakes and molding decorations.
RASPBERRY COMPOUND#30721 · 2.76lb Jar/eachHERO
STRAWBERRY COMPOUND#30722 · 2.76lb Jar/eachHERO
LEMON COMPOUND#30723 · 2.76lb Jar/eachHERO
ORANGE COMPOUND#30724 · 2.76lb Jar/eachHERO
COLUMBIAN COFFEE EXTRACT #24527 · 33.8oz BottleProva100% Arabica extract reveals vegetal notes. without bitterness.
COFFEE AROMA#27838 · 33.8ozPastry 1Intense liquid coffee flavoring.
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HAIL SUGAR#24583 · 1/22lb Bag Opaque, oven stable, white extruded sugar crunchies. Uniform grains of 2-3mm. Sugar grains obtained through caking, grinding, and sifting of crystal sugar.
SWEET SNOW#09990 · 1/10lb BagAbel & SchaferA patented transfat-free, non-melting decorating sugar ideal for dusting cookies, donuts, fruit, cakes, and holiday breads. Sweet Snow will not melt in water, butter, the freezer, or the refrigerator.
SPECIALTY SUGAR
ALMOND MEAL#00500 · 1/11lb BucketNutley Farms Spanish blanched ground almonds.
BLANCHED ALMOND FLOUR#27970 ·1/25lb Bag in a BoxNutley Farms California almonds refined to a fine powder; perfect for French macarons.
Nut Flour
Wheat & Gluten Free F lourALL MONTANA#86134 · 1/50lb BagADM Milled from a combination of hard red winter and soft wheats; produces reliable results with consistently high volume and even texture.
ALL PURPOSE#86060 · 1/50lb BagPendletonHigh quality flour milled from a selected blend of wheat. Unbleached
HIGH GLUTEN#86021 · 1/50lb BagShepherd’s Grain High in protein, Shepherd’s Grain Hi-Gluten Flour is a premium strong flour made from a blend of Dark Northern Spring wheat varieties. Spring wheats are the stron-gest produced and are described by bakers as “bucky” (reminiscent of a long-horned sheep in the spring season). Its complexity is best served in bagels, traditional pretzels, and other treats that need a strong dough and/or a long fermentation. UnbleachedNon GMO-Verified
LOW GLUTEN #86013 · 1/50lb BagShepherd’s Grain Produced from Hard Red Winter Wheat, Shepherd’s Grain Low-Gluten Flour is a unique premium flour. Used as an “all purpose” flour, the flavor and forgiveness of the Low-Gluten Flour is great for high-hydration fermented products and most baked goods.UnbleachedNon GMO-Verified
ALL TRUMPS#25622 · 1/50lb BagGeneral Mills A high quality spring wheat high gluten flour milled from a select blend of hard wheat. Bleached
HARD WHITE WHOLE WHEAT FINE #07952 · 1/50lb BagPendletonA high quality whole grain flour milled from a selected blend of hard white wheat. Untreated
BLENDAKO WHEAT#86002 · 1/50lb BagPendleton Wheat grown in rich volcanic soil in the Rocky Mountain Foothills of Idaho. Ideal for making Neapolitan-style pizza. Bleached
COMMANDER#86023With medium protein content, this flour is a versatile base for hearth breads, pizza crust, and hoagies. Unbleached
ALL PURPOSE#86020 · 1/50lb BagPendleton High quality flour milled from a selected blend of wheat. Bleached
SPECIALTY FLOUR
MAPLE SUGAR #30714 · 1/5lb BagMade from pure maple tree sap from Bissell Farm in Ohio. Can replace cane sugar in any recipe.
TRIMOLIN#27832 · 1/15.5lb Bucket Invert sugar syrup paste; very concentrated and thick. Trimolin is used to prevent crystallization. It resists humidity; acts as an anti-oxidant; increases caramelization; improves texture; and preserves aroma, flavor, and color.
DECOMALT#27833 · 1/15lb BucketGranulated, humidi-ty-resistant sugar with long-lasting flexibility and superior shine. No stabiliz-ing acids needed, will not crystallize. Great for sugar work and takes color well.
GLUCOSE #27835 · 1/11lb BucketLow relative sweetness, medium viscosity, medium freezing point. Acts as a bodying agent and prevents lactose crystallization.
GOLDEN BROWN#57500 · 1/25lb Bag C&H granulated cane sugar combined with molasses.
GRANULATED CANE SUGAR#57000 · 1/25lb Bag
GRANULATED CANE SUGAR#57510 · 1/50lb Bag
MULTI-PURPOSE GLUTEN FREE#26011 · 1/5lb BagManini’s All natural, vegan, and rice-free, this tapioca-based flour is ready for recipes, cup to cup.
MONDAKO #86001 · 1/32lb Bag#86000 · 1/50lb BagPendleton Milled from a blend of northern winter and spring wheat. Consistent mixing time and water absorption is ensured by careful patent steam selection. Known as the foremost flour for pizza production, Mondako isalso favored by bakers for its high tolerance in laminated and frozen baked goods. Bleached
PASTRY FLOUR#86090 · 1/50lb BagWhite Spear Preferred by cookie bakers for its spread characteristics and as a blending flour for donuts, pastries, rolls, and breads that require a softer texture. Also excellent for flaky pie crusts, muffins, and cracker-type products. Unbleached
POWER FLOUR#86050 · 1/25lb Bag#86030 · 1/50lb BagPendleton Premium, high gluten flour milled from northern hard red spring wheat. Designed to produce baked products that require long fermentation and retardation periods. Power flour is also blended for pan or thick-crust pizza doughs. Bleached
WHOLE WHEAT INTEGRALE #29132 · 1/55lb BagMolino Grassi Very fine wheat bran; perfect for all whole wheat recipes, or can be used in a 10% ratio to increase the flavor of pizza dough, bread, and pasta. Imported from Italy.
PIZZA FLOUR SPECIAL BLEND#00244 · 1/42lb BagPendleton Milled from a blend of northern winter and spring wheat for optimum pizza dough; consistent mixing time and water absorption is ensured by a careful patent stream selection. Though this is not a mix, this flour is well suited for hand-tossed and medium crust applications. Bleached
ORGANIC ‘00’#26412 · 1/55lb Bag Molino Grassi Molino Grassi ‘00’ flour is recognized by the Associazione Verace Pizza Napoletana and is perfect for extra thin pizza and focaccia with direct kneading and middle rising. Imported from Italy. Certified BIO
MOLINO GRASSI ‘00’#25022 · 1/55lb Bag Molino Grassi Molino Grassi soft wheat ‘00’ flour is recognized by the Associazione Verace Pizza Napoletana and is perfect for extra thin pizza and focaccia with direct kneading and middle rising. Imported from Italy.
CAPUTO ‘00’#86075 · 1/55lb BagCaputo Caputo ‘00’ pizza flour is milled slowly, specifically to be used at temperatures above 700 degrees. Imported from Italy.
SEMOLINA#86065 · 1/50lb BagPendleton A course grind, high protein durum wheat that delivers great flavor and a pleasing color. When used in baked goods such as breads and pizzas, it can produce a crisper, thicker product.
SEMOLINA#08171 · 1/50lb Bag Shepherd’s Grain Grown in southern Alberta near Lethbridge, which is known for growing some of the best durum in the world. Produced with high water absorption, a lovely golden color, and consistent results, especially for high-quality pastas. Non GMO-Verified
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SLIVERED BLANCHED ALMONDS#09751 · 1/5lb Tub San Francisco Nut Company
THIN SLICED NATURAL ALMONDS#09754 · 1/5lb Tub San Francisco Nut Company
WHOLE RAW ALMONDS#21777 · 1/5lb TubSan Francisco Nut Company
WHOLE RAW CASHEWS#09753 · 1/5lb TubSan Francisco Nut Company
WHOLE PISTACHIO KERNELS#10405 · 1/5lb TubSan Francisco Nut Company
Frozen Fruit
Dried Fruit
Nuts
FOREST FRUITS#24479 · 5/2.2lb BagsWhite ToqueMix of black currants, red currants, blackberries, blueberries, and wild strawberries. France.
DRIED TURKISH APRICOTS#09742 · 1/5lb Tub San Francisco Nut CompanyWhole dried apricots
DRIED TART CHERRIES#09744 · 1/5lb TubSan Francisco Nut CompanyWhole dried cherries
SPECIALTY NUTS
PECAN HALVES #09750 · 1/5lb TubSan Francisco Nut Company
PINE NUTS #09746 · 1/5lb TubSan Francisco Nut Company
WALNUT HALVES &PIECES#09737 · 1/5lb TubSan Francisco Nut Company
BLANCHED HAZELNUTS#09747 · 1/5lb Tub San Francisco Nut Company
CARAMELIZED WALNUTS#57900 · 1/8.38lb TubMitica Spanish walnuts candied with cane sugar.
FRIED & SALTED MARCONA ALMONDS#57903 · 1/5kg Tub Mitica From Valencia; fried and salted with sunflower oil and sea salt.
RAW MARCONA ALMONDS#28803 · 1/11lb Tub Mitica Raw marcona almonds; ready to be roasted or used as an ingredient.
WHOLE SICILIAN PISTACHIOS#29752 · 1/ 2.2lb TubNutley Farms Whole bright green Sicilian pistachios.
FRIED & SALTED MARCONA ALMONDS #28138 · 1/11lb TubMatiz From Andalucia; fried and salted with olive oil and sea salt.
PEELED WHOLE CHESTNUTS#07551 · 1/2.2lb Bag White ToqueIQF select whole chestnuts; blanched and peeled. Imported from France.
SPECIALTY FRUIT PRODUCTS
SUMMER BERRY BLEND IQF#26878 · 6/2.5lb Bags Columbia FruitNorthwest-grown strawberries, blueberries, blackberries, and raspberries.
BLACKBERRIES IQF#06513 · 30lb Bag in BoxColumbia Fruit Northwest-grown whole blackberries.
BLUEBERRIES IQF#26876 · 6/2.5lb Bags Columbia FruitNorthwest-grown whole blueberries.
MARIONBERRIES IQF#26875 · 6/2.5lb Bags Columbia FruitNorthwest-grown whole marionberries.
RASPBERRIES IQF#26877 · 6/2.5lb Bags Columbia FruitNorthwest-grown whole raspberries.
DRIED CRANBERRIES#09743 · 1/5lb TubSan Francisco Nut Company Whole dried cranberries
DRIED BLACK MISSION FIGS#10404 · 1/5lb Tub San Francisco Nut Company Whole dried Black Mission Figs.
SHREDDED COCONUT#09745 · 1/5lb TubSan Francisco Nut CompanyMedium shred with no added sugar.
WHOLE FREEZE DRIED BLACKBERRIES#29747 · 1/2lb Bucket with Silica PacketAmifruit
FREEZE DRIED STRAWBERRY SLICES#29656 · 1/2lb Bucket with Silica Packet Amifruit
Freeze-dried food has been around for decades and is used in military rations and space expeditions. But only recently has this practical preservation method taken a gourmet turn and earned the attention of pastry chefs, chocolatiers, and chefs for its versatility and innovative use! The results are achieved using a technique called lyophilisation, which is a low temp dehydration process that can take up to several days. Perishable foods are prepped and then cooled to their triple point (the lowest temp at which the solid, liquid, and gas phases can coexist). Next, low heat is applied and ice is removed by sublimation (a transition from solid to gas without passing through the liquid stage). About 95% of the moisture is gone at this point, and a second phase of drying is used to remove any unfrozen water molecules. This process allows fruit and vegetables to maintain their original shape, color, and flavor profile, and results in a crispy, melt-in-your-mouth texture that is quite different from dehydration.
Freeze-Dried Fruit
WHOLE FREEZE DRIED RASPBERRIES#29660 · 1/2lb Bucket with Silica Packet Amifruit
WHOLE FREEZE DRIED BLUEBERRIES#29960 · 1/2lb Bucket with Silica PacketAmifruit
CANDIED LEMON PEEL STRIPS#27829 · 1/2.2lb TrayAmifruit Using the traditional glacé method, strips of peel are slowly candied in sugar syrup. Made in France.
CANDIED ORANGE PEEL STRIPS#27830 · 1/2.2lb TrayAmifruit Using the traditional glacé method, strips of peel are slowly candied in sugar syrup. Made in France.
CANDIED GINGER STRIPS#10532 · 1/5lb Tub San Francisco Nut Company Candied fresh ginger strips coated in crystal sugar.
Candied Fruit
FREEZE DRIED CORN#29657 · 1/3lb Bucket Amifruit
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COCONUT MILK PUREE#29229 · 1/2.2lb Tub Andros All Natural; 88% Fruit, 12% Beet sugar. Made in France.
WHITE PEACH PUREE#29232 · 1/2.2lb Tub Andros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
MANGO PUREE #29235 · 1/2.2lb TubAndros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
BLACK CURRANT PUREE#29664 · 1/2.2lb TubAndros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
WATERMELON PUREE#24764 · 1/2.2lb Tub La FruitiereAll Natural; 100% Fruit. Made in France.
STRAWBERRY PUREE#29230 · 1/2.2lb Tub Andros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
WILD BLACKBERRY PUREE#29233 · 1/2.2lb Tub Andros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
MORELLO CHERRY PUREE#29662 · 1/2.2lb TubAndros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
BLOOD ORANGE PUREE#29808 · 1/2.2lb Tub Andros All Natural; 100% Fruit. Made in France.
PASSION FRUIT PUREE#29228 · 1/2.2lb TubAndros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
RASPBERRY PUREE#29231 · 1/2.2lb Tub Andros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
WILD BLUEBERRY PUREE#29234 · 1/2.2lb Tub Andros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
LEMON PUREE#29663 · 1/2.2lb TubAndros All Natural; 90% Fruit, 10% Beet sugar. Made in France.
GREEN APPLE PUREE#24763 · 1/2.2lb Tub La Fruitiere All Natural; 100% Fruit. Made in France.
Fruit Puree
Fruit CompoteAPRICOT #24507 · 1/5.5lb TubRavifruitBergaron apricot pieces, natural sugar and natural bitter almond. Imported from France.
BLUEBERRY #24513 · 1/5.5lb TubRavifruit Canadian blueberry pieces and bits with a touch of yuzu. Imported from France.
CLEMENTINE #24509 · 1/5.5lb TubRavifruit Imported from France. MANGO PASSION FRUIT#24506 · 1/5.5lb TubRavifruitAlphonso and Totapuri mango pieces and natural sugar. Imported from France.
PINEAPPLE #24512 · 1/5.5lb TubRavifruitVictoria Pineapple pieces with vanilla bean, coconut and natural sugar. Imported from France.
APRICOT GLAZE#08830 · 1/27.5lb TubHero Ready to use in cold or hot applications. Made in Switzerland.
APRICOT BAKERY JAM#08800 · 1/27.5lb TubHero Bake stable. Made in Switzerland. APRICOT BAKING JAM#28542 · 1/9.9lb TubAndrosAll natural French bake stable jam.
RASPBERRY JAM #24433 · 1/4lb BagAndros 50% Fruit; all natural French jam for bakery fillings and toppings.
SEEDLESS RASPBERRY BAKING JAM#28280 · 1/9.9lb TubAndros All natural French bake stable jam.
SEEDLESS RASPBERRY BAKERY JAM#08810 · 1/27.5lb Tub HeroBake stable. Made in Switzerland.
RASPBERRY JAM WITH SEEDS #08820 · 1/27.5lb TubHero Bake Stable. Made in Switzerland.
STRAWBERRY JAM#24434 · 1/4lb Bag Andros 50% Fruit; all natural French jam for bakery fillings and toppings.
STRAWBERRY BAKERY JAM #08860 · 1/27.5lb TubHeroBake stable. Made in Switzerland.
BLUEBERRY BAKERY JAM#24248 · 1/9.35lb Tub HeroMade in Switzerland.
ORANGE MARMALADE#21695 · 1/12lb Tub Hero Bake stable. Made in Switzerland.
BLACKBERRY BAKING JAM#28279 · 1/9.9lb TubAndros All natural French bake stable jams.
NEUTRAL MIRROR GLAZE#24879 · 1/6.6lb Tub Master MartiniReady to use, no dilution required. Heat to 104/113 degrees F. This glaze stays elastic and soft, doesn’t freeze or turn matte down to -30 degrees F. Excel-lent freeze/thaw stability. Made in Italy.
NEUTRAL GLAZE#06652 · 1/15.4lb Tub MatisseHot process, natural neutral glaze. Jellifies immediately on product.
NAPMIROIR COLD GLAZE#08911 · 1/11lb Bucket Hero Clear neutral glaze; ready to use from bucket; cold application. Made in Switzerland.
FRUIT GLAZE & JAM
NEUTRAL GLAZE
RED FRUITS #24514 · 1/5.5lb TubRavifruit Morello cherries, red currants, strawberries, and blackberries. Imported from France.
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DARK CHOCOLATE MIRROR GLAZE#24877 · 1/6.6lb Tub Master MartiniMirror glaze can be used straight from the buck-et, but works best when heated to about 104/113F. Once heated gently mix and pour over desired dessert. Once set it main-tains a beautiful mirror like shine that will last for the life of your dessert. Imported from Italy.
WHITE CHOCOLATE MIRROR GLAZE #24878 · 1/6.6lb TubMaster MartiniMirror glaze can be used straight from the buck-et, but works best when heated to about 104/113F. Once heated gently mix and pour over desired dessert. This product can also be brushed over fruit to keep it fresh and shiny. White chocolate mirror glaze can be colored to create an opaque color on cakes and desserts. Once set it maintains a beautiful mirror like shine that will last for the life of your dessert. Imported from Italy.
DARK CHOCOLATE GANACHE#24220 · 1/11lb TubMaster Martini
WHITE CHOCOLATE GANACHE #24296 · 1/11lb TubMaster Martini
CROISSANT SHEETS#50645 · 5/64oz Sheets per CaseLes Boulangers Associés Northwest-made all butter 15”x22” croissant sheets; ready to cut into any shape.
XL CROISSANT TRI-ANGLES#50560 · 60/4oz per CaseLes Boulangers Associés Northwest-made all butter 4oz pre-formed triangles; ready to fill and roll.
Glaze
Ganache
Pre-Sheeted Laminated Frozen Dough
BRIOCHE DOUGH BULK SLAB#50662 · 2/5lb Slabs per CaseLes Boulangers Associés Northwest-made pre- portioned 5lb dough slabs; ready to be shaped and proofed.
Raw Bulk Frozen Dough
These ganache are spreadable and pipeable straight from the bucket. When heated, they become pourable to cover cake or dip fruit. These products are non-hydrogenated and naturally flavored. Imported from Italy.
CHOCOLATE GLAZE & GANACHE SPECIALTY DOUGH
DANISH SHEETS#08000 · 8/40oz Sheets per Case Les Boulangers Associés Northwest-made all butter 15”x22” Danish sheets; ready to cut, form, and fill.
PUFF PASTRY SHEETS#51522 · 12/26.5oz Sheets per Case White Toque All butter 15”x22” puff pastry sheets for food service applications.Imported from France.
PUFF PASTRY SHEETS#51520 · 20/15oz Sheets per CaseLes Boulangers AssociésNorthwest-made all butter 10”x15” (half sheet) puff pastry sheets for food service applications.
PUFF PASTRY SHEETS#51519 · 10/32oz Sheets per CaseLes Boulangers AssociésNorthwest-made all butter 15”x22” puff pastry sheets for food serviceapplications.
PUFF PASTRY SQUARES#51560 · 120/2.5oz Squares per Case Les Boulangers AssociésNorthwest-made all butter 5”x5” squares precut for easy food service prep.
FEUILLE DE BRICK #06000 · 25(10ct) Packs per Case White Toque Paper thin sheets of dough, ideal for folded pastry pies and triangles. Sweet or savory.11.8” in diameter per sheetImported from France.
TART FLAMBEE#06004 · 1/30ct per CaseWhite ToqueAlso known as Flamme-kueche, this is an extra thin crust from the Alsace region of France. Excellent for sweet or savory applications. 11” diameter with folded edg-es. Imported from France.
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CHOCOLATE CROISSANT#05623 · 150/2.8oz per CaseWhite ToqueTraditional all butter croissant filled with dark chocolate; ready to proof.Made in France.
HERITAGE BUTTER CROISSANT#30473 · 150/2.6oz Rolled Croissants per CaseWhite Toque All butter; ready to proof.Made in France.
LARGE RAISIN ROLL#30691 · 120/3.67oz per Case White Toque All butter raisin rolls; egg-washed and ready to proof. Made in France.
HERITAGE CROISSANT#30420 · 60/2.62oz per CaseWhite Toque All butter; pre-proofed and egg-washed. Made in France.
HERITAGE CHOCOLATE CROISSANT#30416 · 70/2.8oz per Case White ToqueAll butter and filled with dark chocolate; pre-proofed and egg-washed.Made in France.
MINI CHOCOLATE CROISSANT#30418 · 220/0.87oz per Case White Toque Heritage. All butter and filled with dark chocolate; pre-proofed and egg-washed. Made in France.
HERITAGE MULTIGRAIN CROISSANT#30419 · 54/2.8oz per Case White ToqueAll butter; pre-proofed and egg-washed with linseed, sunflower, poppy, yellow linseed, sesame, and pumpkin seeds.Made in France.
ALMOND TRIANGLE#30762 · 50/3oz per Case White Toque All butter croissant dough filled with frangipane; ready to proof.Made in France.
HERITAGE CROISSANT#24369 · 60/2.47oz per CaseDelifrance All AOP Brittany butter; pre-proofed and egg-washed. Made in France.
HERITAGE MINI CROISSANT#30417 · 220/0.88oz per CaseWhite Toque All butter; pre-proofed and egg washed. Made in France.
MINI CHOCOLATE CROISSANT#24791 · 180/1.05oz per CaseDelifranceHeritage. All AOP Brittany butter croissant filled with dark chocolate; pre-proofed and egg-washed.Made in France.
ALMOND TRIANGLE#50573 · 84/3.4oz per Case Delifrance All butter croissant dough filled with frangipane; egg-washed and ready to proof. Made in France.
LARGE CHOCOLATE CROISSANT#24370 · 60/2.64oz per CaseDelifrance All AOP Brittany butter croissant filled with dark chocolate; pre-proofed and egg-washed. Made in France.
HERITAGE MINI CROISSANT#24790 · 180/1.08oz per CaseDelifranceAll AOP Brittany butter; pre-proofed and egg-washed. Made in France.
LARGE MULTIGRAIN CROISSANT#50580 · 56/2.82oz per Case Delifrance All AOP Brittany butter; pre-proofed and egg-washed; with poppy, sunflower, and brown flax seeds. Made in France.
HERITAGE MINI APPLE TURNOVER#05624 · 150/1.4oz per CaseWhite ToqueApple compote inside all butter puff pastry dough; egg-washed. Made in France.
BUTTER CROISSANT#05537 · 70/2.82oz per CaseWhite ToqueAll butter; egg-washed.Made in France.
BUTTER CROISSANT#25219 · 130/1.14oz per CaseWhite ToqueAll butter, egg-washed.Made in France.
MINI BUTTER CROISSANT#00634 · 200/0.88oz per Case White ToqueAll butter, egg-washed.Made in France.
MINI CHOCOLATE CROISSANT#00836 · 180/1.06oz per CaseWhite ToqueAll butter, egg-washed.Made in France.
CHOCOLATE CROISSANT#05536 · 70/2.64oz per CaseWhite Toque All butter, egg-washed.Made in France.
HERITAGE APPLE TURNOVER#30761 · 54/3.5oz per CaseWhite ToqueApple compote inside all butter puff pastry dough; egg-washed. Made in France.
BLUEBERRY CHEESE DANISH CROWN#28528 · 48/3.5ozWhite Toque Danish pastry; pre-proofed and egg-washed.Made in France.
STRAWBERRY CHEESE DANISH CROWN#28527 · 48/3.5ozWhite ToqueDanish pastry; pre-proofed and egg-washed.Made in France.
DUTCH APPLE TURNOVER#28183 · 72/4.5oz per Case White Toque Triangle shape, filled with diced apple compote. Egg-washed and dusted with granulated sugar.Made in France.
BUTTER CROISSANT#50585 · 140/2.82oz Rolled Croissants per caseDelifrance All AOP Brittany butter from France; ready to proof. Made in France.
PROOF & BAKE CROISSANTS
FREEZER TO OVEN CROISSANTS
MINI RAISIN ROLL#30709 · 100/1.24oz per CaseWhite Toque All butter dough rolled in pastry cream and raisins; ready to bake. Made in France.
FREEZER TO OVEN BAKE-UP CROISSANTS / CROISSANTS THAT PROOF IN THE OVEN
FREEZER TO OVEN PASTRIES
Raw Croissants & Pastry
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PALET DARK#30353 · 100 per case (5/20ct sleeves)Valrhona Creamy dark chocolate ganache (Grand Cru Guanaja 70%) coated in dark chocolate and decorated with gold leaf. Intense chocolate notes with a bittersweet finish.
DULCY PEAR CINNAMON#30354 · 100 per case (5/20ct sleeves)ValrhonaPear and cinnamon tart-style filling. Coated in Blond Dulcey and decorated with milk chocolate.
TRADITIONAL FRENCH TRUFFLES #29409 · 15/7.05oz boxes Noel Hand-rolled dark choc-olate truffles coated in cocoa powder.
MILK CHOCOLATE NUT CLUSTERS#25400 · 100 per case (5/20ct sleeves) ValrhonaMilk chocolate ganache coated with milk chocolate and decorated with chopped almonds.
DARK CHOCOLATE SALTED CARAMEL#25399 · 100 per case (5/20ct sleeves)Valrhona Salty Jivara-caramel ganache coated in dark chocolate and decorated with sugar crystals.
GIANDUJA CRISP#29344 · 100 per case (5/20ct sleeves)Valrhona Creamy vanilla ganache on a bed of milk Gianduja blended with “crêpe dentelle.” Coated in Ivoire chocolate. Sweet notes and a crunchy texture.
MILK CHOCOLATE SALTED CARAMEL#29345 · 100 per case (5/20ct sleeves) ValrhonaSoft & creamy salted cara-mel ganache (Jivara 40%) coated in milk chocolate and decorated with sugar crystals. Gourmet com-bination of salted butter caramel and cream notes from the milk chocolate.
TOURAGE BUTTER 82% Sheets for lamination dough#25164 · 10/2kg per CaseBeurremontTourage Butter is made from importer butter from Brittany, France with 82% butterfat. It is specificallydesigned to make laminated dough preparations such as croissants, danishes, and puff pastry. Each sheet is standardized to a melting point of 93-96 degrees Farenheit (34-36 degrees Celsius); weighs 2.2lbs (1kg); and measures 11.75” x 7.25” (29.83cm x 18.41cm). With a perfectly homogenous, firm yetpliable texture, an excellent creamy-fresh flavor, and an exceptional rise, Tourage Butter is a high-quality, high-per-forming butter. It does not dry out when rising, and yields a beautiful, even golden-yellow color.”
Butter
Crème Fraiche
SPECIALTY DAIRY
BEURREMONT BUTTER 83%#25424 · 55lb BlockBeurremont Unsalted traditional European method recipe. BEURREMONT BUTTER 83%#24797 · 36/1lb Prints per CaseBeurremont Unsalted traditional European method recipe.
MOTHER CHOICE ORGANIC 80% #10016 · 36/1lb Prints per CaseLarsen’s CreameryUnsalted, local Oregon butter. RUMIANO BUTTER 82% #24238 · 15/1lb Prints per CaseRumiano Cheese CompanyUnsalted, traditional European style butter made in California.
RUMIANO BUTTER 82%#24239 · 15/1lb Prints per CaseRumiano Cheese CompanySalted, Traditional European style butter made in California.
VEGAN BUTTER#29982 · 1/30lb caseEarth Balance1:1 butter replacement for commercial bakeriesEasily incorporates in batter, dough and frostings. Plant based fat.
CRÈME FRAICHE#24913 · 1/32oz TubBeurremontTraditional French cream process which results in a thicker texture, a gentle tang and good structure. Crème fraîche is particularly useful in finishing sauces in French cooking because it does not curdle. One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces. This is due to its high fat content.
BONBONS & TRUFFLES
APPLE PECTIN YELLOW #28274 · 1/1lb ContainerCuisine TechA high methylester type of apple pectin that has been standardized with dextrose and is typically used as a gelifier for pate de fruit and glazes that results in a slowly set, spreadable gel texture.
PASTRY ITEMS—MISC.
FRESH YEAST#86290 · 1/1lb LoafFleischmann’s Fresh yeast is used by bakers in a wide variety of bakery applications from low-sugar French breads to high-sugar sweet rolls. It has excellent activity that works well with automated bakery equipment because it reduces variance and narrows proofing windows.
DRY RED STAR YEAST #86280 · 1/2lb BagFleishmansDesigned as a special strain of Baker’s yeast for hardiness, uniformity, strength and stability. No need to refrigerate.
EDIBLE GOLD LEAF#29933 · 25 sheets per Tin Noel 25 sheets of 23 Karat gold leaf for surface gilding.
SILVER GELATIN SHEETS#27837 · 1/2.2lb box 400ctPastry 1
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ARTISAN CHOCOLATE: This term refers to chocolate produced by small chocolate makers & artisans who understand their craft intimately. Artisan chocolate must be made under the care and supervision of a knowledgeable chocolate maker who could be defined as an artisan. If there is no artisan at a company, then the chocolate cannot accurately be called artisanal.
CACAO: Refers to Theobroma cacao tree, and the fruits it produces, as well as their seeds. The fermented and dried cacao seeds are also often referred to as cocoa beans.
CHOCOLATE LIQUOR: Ground up cocoa nibs, whether in molten liquid or solid block form. The termchocolate liquor has nothing to do with alcohol in any way but refers to the nibs being in the liquid statewhen they are ground.
CHOCOLATE OR COCOA PERCENTAGE: The percentage of chocolate liquor + cocoa butter + cocoa powder in a chocolate. A higher cocoa percentage has little bearing on the quality. For example, a 70% chocolate may range from excellent to terrible. The only specific thing that we can say about a 70% chocolate bar with any certainty prior to tasting it, is that it has about 30% sugar in the formulation.
COATING CHOCOLATE OR CHOCOLATE-FLAVORED COATING: Some or all of the cocoa butter is removed from the chocolate liquor and is replaced with less expensive vegetable fat…to produce an inexpensive product to replace real chocolate.
COCOA BUTTER: Cocoa butter is rare among vegetable fats because it is mostly solid at roomtemperature, though it starts to very noticeably soften and melt at just a few degrees beneath bodytemperature, leading to its unique melting mouthfeel. These interesting qualities are due to the factthat cocoa butter is polymorphic, with about six somewhat overlapping crystallization and meltingranges. Cocoa butter is also rare in that it resists rancidity, and can be stored for much longer periods oftime than most vegetable fats without spoilage. Additional uses include pharmaceutical and cosmeticpurposes.
COCOA BUTTER PERCENTAGE: Mass market chocolates and cocoa powders often have much lower cocoa butter percentages than fine chocolate and high-quality cocoa powders because cocoa butter is an expensive ingredient. The higher percentages of cocoa butter in fine chocolate and fine cocoa powdershave a positive impact on mouthfeel and flavor.
COCOA NIBS: The broken pieces of the fermented, dried, and usually roasted cocoa bean, after the shell--actually the thin seed coat of the cocoa bean--has been removed via a process called winnowing. Cocoanibs may be eaten out of hand, or ground into chocolate liquor, which itself may be used for chocolate making or pressing to extract the fat of the cocoa bean, called cocoa butter.
COCOA POWDER: Once the cocoa butter has been hydraulically pressed from chocolate liquor, theremaining material is a compressed cocoa cake. This cocoa cake is then reground and sifted until it is afine cocoa powder. Cocoa powder, though lower in cocoa butter than the initial chocolate liquor fromwhich it is made, will still have from 10-22% cocoa butter content as defined by the FDA in Title 21section 163.113. As mentioned under the term "cocoa butter percentage", in the FCIA Glossary, moreflavorful fine cocoa powder will generally have a higher cocoa butter percentage.
CONCHING: Conching is a texture and flavor improvement process carried out by any of a variety ofdifferent machines called conches or refiner-conches. The process, which generally follows refining,takes place over the course of several hours to three days or more depending upon the machine, thechocolate maker's vision regarding chocolate flavor and texture, and the particular cacao from which thechocolate is made. It is still not well-understood what causes the significant flavor changes that occurwithin conched chocolate, though various food scientists throughout the 20th century have suggestedthat volatilization of certain flavor compounds, oxidation of others, and even the process of coatingcocoa particles with cocoa butter, may play roles.
COUVERTURE: Fine couverture is made with care from fine cacao beans that are fermented and driedproperly, then roasted, refined, and conched with concern for the overall flavor and texture of thechocolate. Couverture is generally used by chocolatiers to coat ganache or in molded chocolate bonbons, though it may also be molded into bar form, or used in cooking and baking.
DARK CHOCOLATE: Though not all of the following ingredients are necessary in a fine dark chocolateformulation, the chocolate should not contain any ingredients beyond: cacao liquor, sugar, cacao(cocoa) butter, lecithin, and vanilla.
FEVE: From the French language meaning “bean”. The Feve is a bean shaped piece of couverture with a thinner center. This allows the chocolatier to melt chocolate with even temperature control from the inside out.
CHOCOLATE GLOSSARY
LECITHIN: Lecithin, when added, is generally added during the end of the conching process. Lecithin is anemulsifier, and decreases the viscosity of chocolate. It is generally used within mass-market chocolate toallow a reduction in the amount of necessary cocoa butter for a given formulation. Some fine chocolatemakers use lecithin while others do not - that is the personal choice of the chocolate maker.
MILK CHOCOLATE: Fine milk chocolate should only contain: cacao liquor, sugar, cacao (cocoa) butter, milk solids, milk fat, lecithin, vanilla.
PISTOLES: Originally this French word referred to gold coins in use in European countries until the late19th century. Now, in the world of chocolate, pistole refers to coin-shaped pieces of couverture.
ROASTING: Cocoa beans are roasted to develop the characteristic aroma and taste of chocolate. Thelength of the roasting process and its temperatures vary, though for those familiar with coffee roasting,cocoa roasting times and temperatures can generally be said to be significantly longer and lower. Fine chocolate manufacturers generally do not roast every origin of cocoa beans in the same way, but try tofind the combination of time and temperature that best enhances a particular origin's flavor.
TEMPERING: Tempering is a process in which the temperature of the chocolate is manipulated to allowfor a controlled crystallization of the cocoa butter to occur, thus allowing the cooled chocolate to have agood 'snap', glossy sheen, and proper mouthfeel. In addition to book knowledge, fine chocolatiers mustdevelop a highly refined understanding of the tempering process through experience, because only this experience ensures that each chocolate product is perfectly tempered, even when automatic or semi-automatic tempering equipment is used.
TERROIR: The French term terroir has been used in the wine industry for ages and is also relevant whenspeaking of cacao. It refers to the various ways a particular place can have an impact on a givenpopulation of cacao, such as the effect of general and micro-climates in the area, soil composition, andeven the unique microbiology of the growing area and fermentary.
WHITE CHOCOLATE: Fine white chocolate should only contain: sugar, cacao (cocoa) butter, milk solids,milk fat, lecithin, vanilla.
Source: Fine Chocolate Glossary. Fine Chocolate Industry Association, www.finechocolateindustry.org/chocolate-glossary.
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METRIC CUPS OUNCES
15g 1 tablespoon 1/2 ounce
30g 1/8 cup 1 ounce
60g 1/4 cup 2 ounces
115g 1/2 cup 4 ounces
170g 3/4 cup 6 ounces
225g 1 cup 8 ounces
450g 2 cups 16 ounces
METRIC CUPS OUNCES
15ml 1 tablespoon 1/2 fl. oz
30ml 2 tablespoons 1 fl. oz
60ml 1/4 cup 2 fl. oz
120ml 1/2 cup 4 fl. oz
180ml 3/4 cup 6 fl. oz
240ml 1 cup 8 fl. oz
475ml 2 cups 16 fl. oz
1000ml 4 cups 1 quart
CELSIUS FAHRENHEIT
95°C 200°F
130°C 250°F
150°C 300°F
160°C 325°F
175°C 350°F
190°C 375°F
200°C 400°F
230°C 450°F
METRIC IMPERIAL
3mm 1/8 inch
6mm 1/4 inch
2.5cm 1 inch
3cm 1 1/4 inch
5cm 2 inches
10cm 4 inches
15cm 6 inches
20cm 8 inches
22.5cm 9 inches
25cm 10 inches
28cm 11 inches
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