Aroma & Flavoring

The salt with soy sauce Hikari miso can be used on any dish it is necessary to give a touch of flavor juxtaposed to the recognizable taste of soy sauce. Versatile and creative, to use in every occasion. Read more

This pistachio paste can be used in confectionary as a cream & butter filling, or as a chocolate confection, nut-filled pralines, & truffles. Great for flavoring: ice cream & sorbets, mousses, & buttercream fold, with yogurt or vanilla ice cream. Read more

Patisfrance Semi-sweet Couvert 60 Block Read more

Patisfrance Brown Sugar Vergoise. Read more

Pistachio Powder can easily be combined into delicious cakes, mueslis, granolas, nut bars, fruit and nut slices, pies, tarts, breads and cookies, sweet industry, chocolate industry, cooking, des-serts, food industry like sausage and ham. Read more

White Sugar Cubes are the perfect way to sweeten your beverages one cube at a time. Read more

Patisfrance Preparation For Butter Cream. Read more

This sugar paste is made for decorating pastry products, like cakes. Read more

Trimoline adds a smooth and soft texture to baked goods, helping them stay fresh for longer. Read more

A gelling agent used in baking, confectionery and ice cream to stabilize the texture of your pastry cream and ice cream. Read more

Patisfrance Icing Sugar Melting. Read more

Patisfrance Strawberry Tart Glaze. Read more

Broken pancakes for pastry preparations. Read more

Gelled topping rich in fruit with an intense apricot flavor. Read more

Ready-to-use fruit filling that is baking, sliceable and freezer-stable. Read more

Patisfrance Amarena Cherries. Read more

DGF Service Isomalt is a sweetener. Use primarily in confectionery. It does not color and will not caramelize. It is less sweet than sucrose and more stable. Read more

This pistachio paste can be used in confectionary as a cream & butter filling, or as a chocolate confection, nut-filled pralines, & truffles. Great for flavoring: ice cream & sorbets, mousses, & buttercream fold, with yogurt or vanilla ice cream. Read more

Pearl sugar. Bake proof. Read more

It produces a crystal clear outer glaze to refrigerated mousse cakes, cheesecakes and frozen ice cream desserts. Read more

Vanilla extract with seeds made from Madagascar Bourbon vanilla. (Concentration: 200g/L).
Madagascar is the world's largest producer of vanilla (85 %). Its production is concentrated in the SAVA area (Sambava, Antalaha, Vohémar, Andapa) in the northeast Read more

Our Pralicroc range brings you to a whole new level of sensory experience thanks to its unique crispy texture. Read more

Ready-to-use fruit filling with 70% blueberries that can be baked, sliced ​​and frozen. To be processed directly. Read more

Ready to use pink cream. For filling, garnishing or enrobing long-life, crème and cream pastries and desserts.
To be processed directly. Read more