Local Patisserie

Puratos ingredients to create Local Patisserie

Carat Coverliq Dark

Compound chocolate for thin enrobing and dipping

Tegral Satin Red Velvet Cake

Complete mix to make red velvet cake

Belcolade Blanc Selection X605/G

Enrobing and couverture white chocolate in blocks

Coldfil Strawberry

Strawberry filling and piping jelly for after baking applications

Cremyvit

Custard cream for danish filling, pie or bread. Bake and freeze stable in cold process

Belcolade Chocolate Stick

Dark chocolate, high viscosity in stick form

Cremfil Silk Strawberry

A ready to use filling, softly, freeze and bake stable in strawberry flavour

Tegral Satin Moist Chocolate Cake

A complete powder mix to make chocolate moist cake with longer freshness and extented shelf life with Acti-Fresh