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PATISSERIE FLOURS
VIOLETTE T45
A strong French flour ideal for croissants, pain au chocolat, pain aux raisins, brioche and puff pastry.
GRUAU VERT T45
Very good for brioche, croissant and Viennese (stronger than T45 Violette).
GRUAU ROUGE T45
For recipes containing lots of butter and sugar. Has a high protein percentage. ideal for brioche, choux paste or tined bread.
FT050
A specialist flour for puff pastry.
BLANCHE T55
Ideal for genoise, tarts, choux pastry, biscuits and sauces.
RUBAN BRUN T150
Soft wholemeal flour for pastries.
GRENAT
A blended flour specially formulated for the production of croissant and Danish pastry. Performs best when used to produce pre-proved frozen process using an automated system.
OTHER PATISSERIE PRODUCTS
NEIGEDECOR
Excellent, freeze stable icing sugar to decorate patisserie products without melting.
SUPER CREME PATISSERIERE
Forms a light and smooth sweet cream to which flavours such as chocolate and coffee can be added. Mix with fresh cream to produce a superb mousseline.
BECHAMEL
Add only water to this mix for the perfect bechamel sauce. Ideal in pies and pastries.
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