Pastries

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Pastry Chefs Guide
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A S T R Y H O T L I N E
Kim brings a wealth of diversified pastry and purchasing experience to Dairyland's newest category of product development. Kim has worked in many different types of pastry kitchens, from small restaurants where plated desserts and fine petit fours were the main focus, to large hotels, with the additional demands of banquets, amenities, viennoiserie production, dessert cart, decorated cakes, and showpieces. As a Corporate Pastry Chef for a multi-unit (6) restaurant group, she trained and managed teams of pastry cooks to execute dessert, bread and catering menus with consistent and profitable results at each location. Restaurants she's worked at in New York include; The 21 Club, The Plaza Hotel, The Lobster Club, Toscorp Inc. (Le Madri, Coco Pazzo, Il Toscanaccio, Coco Opera, Coco Marina, Coco Teatro, Sappore di Mare), Soma Park, and Fressen. Kim earned a Blue Ribbon Diploma in Pastry Arts at the Institute for Culinary Education, and did her pastry externships in Paris, France at Le Hotel Bristol and Laperouse.
KIM ROTHROCK,
Pastry Category Manager
Before embarking on her career in Pastry, Kim worked as a manager and buyer at Mad for Cheese, Balducci's, and Dean & DeLuca specialty food markets. Her passion for pastry began during 5 years of private chef work for Lafer Management, Inc. in Manhattan. She also holds a BFA in Fine Arts from the University of Texas at Austin. Professional affiliations include Women's Chefs and Restaurateurs and the United States Pastry Alliance. Kim's mission at Dairyland is to create "The Pastry Chef's Warehouse" within the "Chef's Warehouse." To that end, she continues to source the best in basic and the finest innovative and exotic ingredients available from all over, "to make the world safe for pastry." She works with the rest of the Dairyland Team of Account and Customer Service Representatives to educate them on the qualities and uses of the products we are proud to provide our customers with. She's always happy to answer any questions you may have about our pastry product assortment by email, at pastryhotline@chefswarehouse.com.
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O C O C A O
Zococao was created by pastry professionals for pastry professionals. Made with cacao from three different continents and sourced from top European chocolate producers. Couvertures were chosen for well balanced flavors and workability. Most formulas are low viscosity-great for all uses. All content % are minimums- could be plus 1%. All couvertures come in convenient discs and are packed in plastic lined foil stand up pouches with a resealable zip top, packed 4 to a master case.
44% CHOCOLATE PRODUCTION DULCE High viscosity, couverture chocolate for ganaches and fillings. Cocoa butter content 25.5%. 5 kg pouch GB803 COUVERTURE WHITE BLANCO 33% Not-toosweet white couverture suitable for all applications, including molding and piping. Total fat content 39%. 5 kg pouch GB806 56% COUVERTURE SEMI-SWEET Smooth, well-balanced flavor, suitable for all applications. Cocoa butter content 37%. 5 kg pouch GB804 38% COUVERTURE MILK LECHE Caramel flavor silky milk chocolate suitable for all applications, including molding. Total fat content 37%. 5 kg pouch GB805
100% COUVERTURE CACAO MASSA Unsweetened cocoa mass (liquor and cocoa butter, no sugar) for added flavor. Total cocoa content 99%. Cocoa butter content 54%. 5 kg pouch GB807
White Chocolate
72% COUVERTURE BITTER LAS MAS AMARGAS Intensely flavored, smooth bitter chocolate suitable for most applications. Very fluid, perfect for molding and enrobing. Cocoa butter content 42% 5 kg pouch GB800 66% COUVERTURE BITTERSWEET AMARGA Fruity, bittersweet chocolate formulated for ganache, mousse, and cakes. Cocoa butter content 38%. 5 kg pouch GB801
Semisweet & Milk
60% COUVERTURE BITTERSWEET DULCE Rich, deep flavor bittersweet chocolate suitable for most applications, perfect for molding and enrobing. Cocoa butter content 39%. 5 kg pouch GB802
Dark & Bittersweet
Phone Orders: 718-842-8700
E R V I C E
H O C O L A T E
Cocoa Drops 1000ct
Chocolate Batons
Chocolate Chunks
Chocolate sticks for baking. Total cocoa content 45%. 1.25 kg box GB819
Semi-sweet dark chocolate chunks for cookies. 1000 ct semi-sweet dark chocolate chips. 10 lb box GB812 10 lb box GB814
Chocolate Drops 4000ct
Choc. Drops White
Cocoa Powder Rojo
4000 ct semi-sweet chocolate chips. 10 lb box GB813
1000 ct white chocolate chips. 10 lb box GB815
Intense red/brown akalized high fat cocoa powder. For baking and dusting. 22-24% fat content. 5 kg pouch GB808
Gianduja
Pate a Glacer Dark
Pate a Glacer White
Hazelnut milk chocolate. 38% hazelnuts. 4 kg pail GB818
Smooth non-tempering dark chocolate compound in discs for convenience in melting. 10 lb box GB810
Smooth non-tempering white chocolate compound in discs for convenience in melting. 10 lb box GB811
DECORATIVE CHOCOL ATE: CUPS & SHELLS
Marble Tulip Large/ Small Marie Charlotte Truffle Shells
Turban Cup
Minicups Dark
Petit Fours Assorted (4)
CHOCOLATE CUPS MARIE CHARLOTTE 2.36" x 1.37" individual dessert size. DARK CHOCOLATE PETITS FOURS ASSORTED 1.75" x .75" FACONNABLES MICHEL CLUIZEL Caissette Carree; 24mm x 24mm x 18mm MINICUPS DARK 1.5" round slightly fluted dark chocolate cups. PETIT FOUR CUPS ASSORTED DARK SNOBINETTES 1.06 x 1.02 each TRUFFLE SHELLS DARK Thin rounded shells; fill with ganache and coat with chocolate TRUFFLE SHELLS WHITE Thin rounded shells; fill with ganache and coat with chocolate TULIP MEDIUM MARBLE 3" marbled white and dark chocolate tulip shell. TULIP PETIT FOUR MARBLE 1.5" marbled white and dark chocolate tulip shell. TURBAN CUPS DARK 2.76" x .79"; Individual dessert size
135 pcs/cs GCA102 288 pcs/cs GB826 288 ct GCVIN5
210 ct box GB825 168 ct box GB826 270 ct AG406
504 ct box GB828 504 ct box GB829 36 ct box GB820 120 ct box GB821 91 ct box GB827
Faconnables M.C.
Snobinette
Phone Orders: 1-718-497-3888
DECORATIVE CHOCOL ATE: THE CORTES FAMILY
4" Striped white/dark triangle with hole chocolate dcor. 80 ct box GB845
2" Marbled white/dark square with hole chocolate dcor. 130 ct box GB842
Diamond shape white chocolate with dark splatter chocolate decor. 200 ct box GB846
Cortes Triangle Striped
Cortes Square Marbled
Cortes Splattered
CURLS, CRUNCHES & PIECES
AYSR
Mini dark chocolate curls for cake decorating. 5 lb box GB832
Mini white chocolate curls for cake decorating. 5 lb box GB833
Cocoa Nibs
Curls Dark
Curls White
Coffee-flavored chocolate coffee beans. 3 kg box GB841
The taste and texture of a finely broken-up gaufrette fan wafer. Great for adding extra crunch and decoration 4/2.5 kg boxes GCB790003
Crumbs of praline and caramelized hazelnuts for use in topping and decoration. 6/1 kilo bags AYSR
Mocca Beans
Paillete Feuilletine Cocoa Barry
Praline Grains Cocoa Barry
PA L L I LO S C I G A R E T T E S
PALLILOS CIGARETTES 8" WHITE 8" White chocolate quills for dcor. PALLILOS CIGARETTES 8 WHITE STRIPED 8" White chocolate with dark stripes quills for dcor. PALLILOS CIGARETTES 5 WHITE STRIPED 5" White chocolate with dark stripes quills for dcor. PALLILOS CIGARETTES 8" DARK STRIPED 8" Dark chocolate with white stripes quills for dcor. PALLILOS CIGARETTES 5" DARK STRIPED 5" Dark chocolate with white stripes quills for dcor. PALLILOS CIGARETTES 8" DARK 8" Dark chocolate quills for dcor.
110 ct box 200 ct box 200 ct box 110 ct box 110 ct box 110 ct box
GB836 GB838 GB840 GB837 GB839 GB835
www.chefswarehouse.com
A L R H O N A
H O C O L A T E
All Valrhona Grand Cru Chocolates offer deep, complex flavor, extraordinary mouth feel and temper like liquid velvet. Since 1922, Valrhona's objectives have been to create remarkable chocolate, to respect the craft of the artisan and to achieve exceptional flavor. Dedicated to quality, Valrhona controls each step of the "Grand Cru Chocolat" process. Valrhona selects the finest cocoa beans directly from plantations all over the world, from the Caribbean to Java. Their careful combination of the beans and the process of chocolate making is done in the traditional way. All this care and attention results in an exceptional product, one that is intensely flavored, direct and aromatic. Thus, Valrhona has become the "Grand Cru Chocolat" chosen by the world's most prestigious pastry chefs and gastronomes for use in their own establishments.
Milk Chocolate
33% TANARIVA Tanariva ideal for enrobing, molding and decorating. Light brown in colour with bronze tints, Tanariva has a milky taste and strong caramel notes thanks to a specialconching process. 6/3 kilo boxes of feves GCV129 40% JIVARA LACTEE MILK CHOCOLATE This mixture of cocoa, whole milk, malt and vanilla makes a delicious combination of vanilla, caramel and chocolate flavors. Perfect for all milk chocolate uses except for hot chocolate. Total fat 40.4% 18/1 kilo bars GCV111
Dark & Bittersweet

99% COCOA PATE UNSWEETENED This paste is 99% cacao, pure chocolate with no sugar added. It can be used for any baking need, as well as for ganache and mousse. 10/3 kilo bars GCV128 72% ARAGUANI A blend of rare, mutually complementary cocoas from the north coast of the Caribbean to the mountain climate of the foothills of the Andes: Criollo and Trinitario beans. A powerfully bitter base with strong liquorice, raisin and chestnut notes. Burnt aromas of honey and hot bread; ideal for ganaches and mousses. Also suitable for moulding and enrobing. Cocoa butter content 43.5% 6/3 kilo boxes of feves GCV130 70.5% GUANAJA EXTRA BITTER The fermented South American beans provide the foundation for a lingering and intense flavor that bursts with complexity and winey overtones. It is perfect for mousse and ganache, where the deepest flavor is required. Cocoa butter content 42% 10/3 kilo bars GCV100 66.5% PUR CARAIBE BITTERSWEET Made with Trinitario beans from the Caribbean, this chocolate offers a glorious harmony of fruit and chocolate flavors. Show its superior flavor in fancy, finished chocolates, mousses, sauces, ganaches, hot chocolates and ice creams. Cocoa butter content 40.6% 10/3 kilo bars GCV105 64.5% MANJARI BITTERSWEET Made with Criollo beans from around the Indian Ocean basin, this chocolate differentiates itself with a very unique, acidic, bitter finish. For this type of flavor profile, choose Manjari for your ganache and mousse. Cocoa butter content 40%. 10/3 kilo bars GCV120
Semisweet
61% EXTRA BITTER BITTERSWEET If your desired result calls for balance and softness, select Extra Bitter. Extra Bitter is mellow in flavor. It performs consistently well for ganache, mousse, sauce, and hot chocolate. Cocoa butter content 38.4% 10/3 kilo bars GCV106 56% CARAQUE SEMISWEET Its balanced blend of Criollo and Forastero beans offers a pure, sweet, exciting and smooth chocolate flavor. Caraque is exceptional in flourless chocolate cakes, bonbons, ganaches, and sauces. Cocoa butter content 37.1% 10/3 kilo bars GCV110 55.5% EQUATORIALE SEMISWEET With a balanced flavor, this chocolate is perfect for bonbons, moldings, pastries, mousse and hot chocolate, as well as ice creams and sorbets. Cocoa butter content 37.4% 10/3 kilo bars GCV108
100% COCOA POWDER 100% cocoa with a deep reddish-brown color, with a full, rich, deep flavor. Naturally processed. 6/3 kilo boxes GCV115
CHOCOLAT BLANC IVOIRE Ivoire's harmonious, traditionally European white chocolate flavor and extremely fine texture make Valrhona white chocolate an exquisite choice. Use for bonbons, enrobing and molding. Total fat 40.6% 18/1 kilo bars GCV125
Phone Orders: 1-718-497-3888
I C H E L
L U I Z E L
H O C O L A T E
Michel Cluizel, a French, family-owned chocolatier since 1947, began manufacturing their own couvertures in 1997. Connoisseurs consider Cluizel chocolate to be among the finest in the world. All couvertures are made of only cocoa mass, cocoa butter, cane sugar and Bourbon vanilla and are certified natural, with no genetically-modified organisms. Michel Cluizel monitors its conching with computers, ensuring a final result of 16 to 18 microns for optimal fluidity and viscosity. Their microroast technology reduces acidity to a perfect pH, providing better emulsification in most applications. All pistoles weigh one gram each for exact measurement. For hightened perfection in flavor and texture, Michel Cluizel Chocolate is a dream.
99% NOIR INFINITE This select blend is unsweetened, pure cocoa paste, offering deep, profound chords and infinite length. Created for baking, blending and ganache, it consists of 47% cocoa powder, 52% cocoa butter and no sugar. 11 lb cs GCVIN12
72% AMER BRUT Strong and intense in flavor, this select blend is extremely well balanced due to the combination of Criollo, Trinitario and Forastero beans. It can be used for enrobing, molding, blending and ganache. 42% cocoa butter
65% MANGARO DARK Dark chocolate made of a selection of famous cocoa beans from one single plantation in Madagascar. GCVIN29 60% AMER BITTERSWEET This select blend, 60% Amer, is elegant, distinguished and extremely balanced and can be used for enrobing, molding, blending and ganache. 23% cocoa solids, 37% cocoa butter, 40% sugar. 11 lb cs GCVIN6 50% MANGARO MILK Milk chocolate made of a selection of famous cocoa beans from one single plantation in Madagascar. GCVIN30 45% GRAND LAIT Truly unbeatable in every dimension of quality, this "most extraordinary" milk chocolate offers a rare combination of deep flavor and absolutely sublime texture. Cluizel milk contains a higher cocoa content than most any other milk chocolate and is made of pure-origin Java Island cocoa beans. Can be used for enrobing, molding, and ganache. 11 lb box GCVIN2
11 lb box GCVIN4
67% LOS ANCONES 1st Cru de Plantation Hacienda Los Ancones Dark chocolate couverture. Composed of trintario beans with a definite criollo dominance, Los Ancones exudes elegance and freshness with a remarkablecombination of aroma: licorice, berry green olive, currant and apricot. GCVIN27 70% TAMARINA Dark chocolate couverture made of a selection of famous cocoa beans from a single plantation on the Sao Tome Island (Africa.) GCVIN28 66% HACIENDA CONCEPTION This is Cluizel's only single-estate, varietal chocolate, created from Venezuela's famed Criollo beans from one particular plantation. Can be used for enrobing, molding, blending and ganache. 33% cocoa solids, 33% cocoa butter, 34% sugar. 11 lb cs GCVIN13
31% IVORY Offering an extremely smooth, fine texture and delicate flavor, this white chocolate is perfect for enrobing and molding.
11 lb box GCVIN3
50% GIANDUJA PUR PIEDMONT 50% milk chocolate, with whole roasted hazelnuts ground together under granite millstones to a smooth consistency. 9.9 lb cs GCVIN11
E L C O L A D E
Belcolade's Belgian Chocolate couvertures offer great flavor, consistency, and easy workability. Imported from Belgium, Belcolade is carried exclusively by Dairyland: The Chefs' Warehouse. All Belcolade couverture formulas come in convenient, easy to use drops. All Belcolade couvertures are certified kosher dairy equipment for dark formulas, and kosher dairy for milk and white formulas.
100% EBONY COCOA MASS PURE CHOCOLATE LIQUOR 100% pure cocoa mass. No sugar added. (Comparable to Callebaut-CM.) Cocoa butter content 54% 5 kilo cs GCBELEBONY5 72% NOIRE FONTAINE EXTRA BITTERSWEET 72% cocoa. Extra bitter chocolate flavor. Low viscosity suitable for most applications. (Callebaut-70/30) Cocoa butter content 42% 5 kilo cs GCBELE740JNV 60% COMBLAIN LA TOUR BITTERSWEET (PLAIN CHOCOLATE MOLDING)60% cocoa. Good, bitter flavor. Fine for an all-around chocolate. (Callebaut-835) Cocoa butter content 35% 5 kilo cs GCBELD600JNV5KG 56% BRUXELLES SEMISWEET CHOCOLATE 56% cocoa; well balanced flavor. Good for enrobing, molding, dipping and decorating as well as mousse and ganache. (Callebaut-811). Cocoa butter content 35% 5 kilo case GCBELC501JNV5KG 54% RENAIX SEMISWEET 54% cocoa; also 2.5% less fat than the Bruxelle semi sweet (Callebaut- 811). Cocoa butter content 32.5% 5 kilo case GCBELC501NNV5KG 34% MILK CHOCOLATE ENROBING 34% cocoa. Good chocolate flavor, suitable for most applications. (Callebaut-823) Fat content 35%. 5 kilo cs GCBEL0305JNVN 29% WHITE CHOCOLATE ENROBING A superior grade, universally appreciated for its taste, which is among the very finest. Suits most applications. (Callebaut-WNV) 5 kilo cs GCBELX605JNV Fat content 35%.
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U I T T A R D
Following time-honored vintage methods used by Etienne Guittard in the late 1800s, the Guittard family has spared no expense or effort in creating this exceptional chocolate, meticulously crafted from the finest ingredients. Each type is an exquisite blend of the world's most select cocoa beans, including the prized Criollo. Fashioned with equal parts patience and skill, their chocolate has been lavishly nurtured to deliver distinctive harmony in taste, aroma and texture. Using traditional Old World methods, including slow roasting, fine stone grinding, small batch blending and careful aging, they have created the richest, most complex range of chocolate flavors. Fostering a heritage as Master Chocolatiers that originated in France five generations ago, the Guittard family remains personally involved with producing extraordinary chocolate you will savor for the moment and remember forever. All E. Guittard chocolate couvertures come in pistols for easy measurement and use.
72% COUCHER DU SOLEIL DARK Dark, rich, smooth chocolate with an almost creamy mouth feel. Hints of thyme and jasmine throughout the tasting. Clean 3/5 kg boxes GCG3720 finish. Cocoa butter content 44% 61% LEVER DU SOLEIL Warm, fragrant chocolate flavor with a light, spicy note up front, leading into ripe cherry and complex raisin flavors. Cocoa butter content 38% 3/5 kg boxes GCG3610 58% L'ETOILE DU PREMIER Rich, smooth chocolate with hints of vanilla throughout. Slightly fruity and spicy notes lingering with the fragrant vanilla. Very 3/5 kg boxes GCG3580 versatile. Cocoa butter content 37%. 55% LA NUIT NOIRE Classic deep chocolate flavor, with a pronounced fudge and multidimensional, balanced flavor profile. Nutty, with lingering chocolate and 3/5 kg boxes GCG3550 vanilla. Great for all-around pastry work. Cocoa butter content 35%. 38% SOLEIL D'OR Full flavored European style milk chocolate. 31% CRME FRANCAIS Remarkably less sweet white chocolate. 3/ 5 kg boxes 3/ 5 kg boxes GCG3380 GCG3310
Phone Orders: 1-718-497-3888
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Patisse was created by pastry professionals, for pastry professionals. Made with the finest ingredients sourced from the top European producers, Patisse redefines quality and workability. From technical specialties to labor saving semifinished dessert components, Patisse is a full-range pastry ingredient assortment.
Apricot Glaze
Apricot pulp-based hot glaze for tarts and cakes (add 5060% water).
7 kg pail
GB900
Apricot Glaze Spray

Apricot pectin-based cold mix glaze particularly for spray machines ready to use. Container is adoped for insertion of spayer.
Apricot Jam
Bakeproof apricot jam with high percentage of fruit.
13 kg jug
GB901
7 kg pail
GB902
Neutral Glaze
Clear and neutral hot glaze for tarts and cakes (add 50-60% water).
Mirror Glaze
Cold clear and neutral glaze for frozen and refrigerated desserts, ready to use. 7 kg pail GB904
7 kg pail
GB903
Raspberry Jam
Bakeproof raspberry jam with high percentage of fruit.
7 kg pail
GB905
Phone Orders: 1-718-497-3888
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E C H N I C A L
MIXES & PRODUCT
Custard Meringue
Chocolate Mousse
Mixes
GELATIN POWDER
User friendly gelatin powder with dextrose and sucrose for easy mixing-no soaking needed. 16 oz bag GB923
GLUCOSE POWDER
Fine powdered glucose (atomized) 5 kg bag GB924
MICROSAUCE
Powdered neutral sauce and juice thickener 16 oz tub GB926
SUCRASEC NOUGAT STABILIZER

Powdered sugar stabilizer to prevent humidity build-up particularly for nougat. Granulated additive for sugar, use up to 10% to prevent humidity from effecting decorative sugar work, including caramel angel hair. 16 oz tub GB925
HOT PROCESS PASTRY CREAM POWDER

Hot process (from scratch) powdered pastry cream starch (poudre a flan creme). 5 kg bag GB930
PECTIN FASTSET
Standard powdered pectin particularly for use in making jams and preserves. Sets up immediately upon cooling. 16 oz tub GB927
INSTANT CUSTARD CREME

Freeze and bake stable pastry cream mix; just add milk or water and beat. 5 kg bag GB931
PECTIN THERMOREVERSIBLE
Pectin used for making glazes and sauces. 16 oz tub GB928
MERINGUE POWDER
Powdered one-step mix for meringue. Just add water and beat. For baked merinques or a foodsafe covering meringue. 5 kg bag GB934
PECTIN SLOWSET
Buffered pectin, used when you require a delayed 'setting'-for molding jelly candies. 16 oz tub GB929
MOUSSE CHOCOLATE
Powdered one-step mix for dark chocolate mousse. Just add milk and beat. 5 kg bag GB935
ISOMALT
Pure granular isomalt--use in decorative sugar work (resists humidity). Less sweet than sugar. 20 lb bag GB933
MOUSSE WHITE
Powdered one-step mix for white chocolate mousse. Can be flavored with compound and used as a neutral mousse base. 5 kg bag GB936
SEVAGEL 64/G
Stabilizer for ice creams. Reduces crystallization, enhances creaminess and shelf life. 6/1 kilo jars
SPONGE CAKE PLAIN

Powdered mix for genoise (sponge cake) - vanilla flavored (add milk and eggs). 5 kg bag GB937
SEVAGEL 65/S
Stabilizer for sorbets and ice creams. Reduces crystallization and enhances creaminess. 6/1 kilo jars
SUCRETUILE FLORENTINE MIX

Powdered mix for easy tuiles and Florentine cookies. Just sprinkle on baking sheet. Nuts, seeds, spices can be mixed in for flavor. 5 kg bag GB938
TANTARIC ACID 4 oz
Granulated tartaric acid. 16 oz tub GB952
WHIPPED CREAM LIQUID 1 qt

Liquid whipped cream stabilizer to prevent loosening and yellowing. Keeps whipped cream stiff for hours. 1 qt btl GB953
Technical Products
CITRIC ACID
Powdered citric acid particularly for use in pate de fruits formulations. 16 oz tub GB920
DESSICANT
Food safe, color indicating, blue silica gel granules for dehumidifying. Reusable. (Heat in oven to dry out). Keeps cookies and chips crispy. Keeps sugar and chocolate work from 'melting' in humid conditions. 1 lb bag GB 984
DEXTROSE
Finely powdered dextrose. 16 oz tub GB921
E C O R A T I V E
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CHOCOFREEZE
For cooling chocolate or sugar showpieces while you work.
R O D U C T S
Decorative Pastry Ingredients

COLORS CHOCOLATE ASSORTED 7x1 oz Assorted green, red, blue, yellow, violet and black fat-soluble powdered colors for chocolate. 7 ct box GB 980 COLORED COCOA BUTTER ASSORTED 6x12 oz
12 oz can GB922 Assorted green, red, blue, yellow, white and orange colored cocoa butter for chocolate work. 6 ct box GB981
12 oz tin
GB919
LACQUER SPRAY
Foodsafe spray food lacquer
SNOWSUGAR
Non-melting powdered (donut) sugar for dcor. 5 kg bag GB939 GB940 GB941
COLORS SUGAR ASSORTED 8x 1 oz

Assorted green, red, blue, yellow, violet, white, orange and black powdered colors. 8 ct box GB982 SATIN ICE ROLLING FONDANT 10 lb GB983
GOLD POWDER
Food grade edible gold powder for dcor. oz oz
SILVER POWDER
Food grade edible silver powder for dcor.
SUGAR DCOR GRANULES 5 kg

Big crystals of granulated reflective sugar for dcor. BAKEPROOF. 5 kg bag GB954
TRANSFERS ASST. JOCONDE 20 ct

Assorted joconde transfer sheets. For cakes. 20 ct pack GB986
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TRANSFERS ASSORTED TRADITIONAL 20 ct

Joconde Transfers Assorted traditional-designed chocolate transfer sheets (40 cm x 25 cm/16"x10"). 20 ct pack GB988
ACETATE ROLLS 40mmx50m

Clear acetate (rhodoide) rolls 40mm (1.5") high for protecting desserts. 50m roll GB990
Structure Sheets

Clear acetate (rhodoide) rolls 45mm (2") high for protecting desserts. 50m roll GB991

Clear acetate (rhodoide) rolls 50mm (2.5") high for protecting desserts. 50m roll GB992
ACETATE SHEETS
Clear acetate (rhodoide) sheets (60 cm x 40 cm/16"x24") for chocolate work. 25 ct pack GB993
GUITAR SHEETS 500 ct

Clear flexible plastic sheets (60 cm x 40 cm/16"x24") for confectionery and chocolate work. 100 ct pack GB994
STRUCTURED SHEETS ASSORTED 20 ct

Clear assorted structured, three dimensional embossed design acetate sheets for chocolate work (40 cm x 25 cm/16"x10"). These create a textural surface on chocolate. 20 ct pack GB995
Acetate Rolls
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Phone Orders: 1-718-497-3888
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A P E R
GP100 GP805 AYSR AYSR AYSR GP700 GP701 GP702 GP703 GP704 GP706
O O D S
PARCHMENT PAPER 25Q SOUFFLE CUP 4 OZ ALUMINUM SOUFFLE CUP 2 OZ ALUMINUM PETIT FOUR CUPS 2-1/2" MUFFIN CUPS 31/2" X15/8 DOILIES 12" DOILIES 6" DOILIES 4" DOILIES 8" DOILIES 10" DOILIES 5" LARGE SILICONE MAT 18" x 24"
1000 SHEETS CS B14/1000 CT CS AYSR 46/400 CT 500 CT 500 CT CASE 1000 CT CASE 1000 CT CASE 500 CT CASE 500 CT CASE 1000 CT CASE
Large Silicon Baking Sheet 18" x 26". (full sheet pan) New patent-pending finer weave mat, shiny surface, usable on both sides GB999 1 Sheet
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X T R A C T S
BOURBON VANILLA BEANS PATISSE

Bourbon Vanilla beans, (Vanilla Planifolia), are a completely different specie than the Tahitian Vanilla, (Vanilla Tahitensis). This bean is a traditional ingredient for extracts, and vanilla flavoring in all applications. Just slit the bean and steep in whatever liquid will be used in the recipe. Heavy cream, milk, water, juices and alcohol all do the trick! .5 lb bag GB142B
BOURBON VANILLA EXTRACT PURE PATISSE

The two primary varieties of vanilla used to create flavoring in pastry, ice creams and confections are Bourbon and Tahitian. Bourbon vanilla is the vanilla flavor of our childhood; it's the vanilla in traditional vanilla ice cream! Prized for its creamy, sweet flavor, this vanilla extract blends beautifully with other flavors to accentuate them and add depth. A cold extraction process is used to gently remove the delicate flavor from the beans. 1 qt GB335A
SEVAROME MADAGASCAR BOURBON VANILLA PASTE

Intensely aromatic and delicious, Sevarome utilizes a cold-process method to extract the essence from Madagascar Bourbon vanilla beans and combines that essence with natural vanilla bean seeds to create a unique paste form. This paste adds real flavor and a gourmet appearance to all applications. And consistency in application. 2.2 lb cs GCVIN16
TAHITIAN VANILLA BEANS PATISSE

This is one of the most seductive and exceptional pastry ingredients in the world that no pastry chef should be without. Nothing compares to the flavor of Tahitian vanilla beans (Vanilla Tahitenis), which is a different species altogether from the more common Bourbon-Madagascar beans (Vanilla Planifolia). Tahitian beans offer a different fragrance and aromatic flavor than any other vanilla, and is wonderful combined with tropical flavors. .5 lb bag GB142
TAHITIAN VANILLA EXTRACT PURE PATISSE

Tahitian Vanilla, (Vanilla Tahitensis), is a completely different species than the traditional ingredient for extracts, the Bourbon Madagascar bean (Vanilla planifolia). Tahitian vanilla provides the most thrilling vanilla flavor you could ask for. It has an aromatic flavor, with fantastic floral overtones, and its exciting vanilla flavor becomes more apparent when mixed in cream for crme brulee, pastry cream and ice cream. An absolute must for any pastry chef. 1 qt GB335T
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COFFEE EXTRACT PATISSE
T H E R
X T R A C T S
1 liter GB864
Non-alcoholic, concentrate coffee flavor.
F L AVO R I N G S & CO M P O U N D S : S E VA RO M E
Orange blossom is well known for pastries, but many other flowers have been used for centuries in Asiatic and Indian culinary arts (jasmine, lotus rose to perfume tea, chrysanthemum, etc.). Mexican cuisine uses many flowers from its pre-Hispanic culinary heritage (hibiscus, agave, etc.). In the north of Africa, rose flowers are currently used for pastries and confection. During the last 10 years, flowers have returned to our plates again, thanks to chefs who have searched for creative new flavors and to chefs who have traveled to different continents for their professional trials. We are moving beyond chocolate, vanilla, strawberry, coffee, lemon and cinnamon, toward a new range of flavors. Flower infusions are now being used to flavor custards, ice creams and many desserts. Sevarome has created a unique selection of essential flower oils. These extracts are mixed with a sugared carrier to make dosage for pastry and ice cream easy. Using Sevarome flavors, you can always be sure to have the same concentration of the flower extract, and you will have a product compliant with food regulations. Try these flavors in ice cream, sorbet, custard, pastry, ganache, entremets and all desserts, as well as in cocktails. 12 - 500 gram Bottles
ALMOND BITTER OIL GB858
APPLE PASTE GB885
BANANA PASTE GB892
BERGAMOT PASTE GB891
CARDAMOM PASTE GB896
COCONUT PASTE GB887
GREEN TEA PASTE GB899
JASMINE PASTE GB895
LAVENDER PASTE GB898
LEMON NAT. COMP. GCVIN17
LEMON OIL GB856
LIME NAT CMPD. GCVIN18
NOUGAT PASTE BROKEN GVIN22
ORANGE OIL GB855
ORANGE PASTE GB889
PEACH PASTE GB886
PEPPERMINT FLAVOR PISTACHIO XTRA FINE PASTE UNSW GCVIN24 GB857
PISTACHIO PASTE GCVIN1
RASP NAT COMPOUND GCVIN19
ROSE PASTE GB894
STRAW BERRY NAT COMP GCVIN20
TANGERINE NAT COMP. GCVIN21
THYME PASTE GB893
VIOLET PASTE GB890
WALNUT PASTE GB888
Phone Orders: 1-718-497-3888
A T I S S E
A S T R Y
H E L L S
3" striped sponge bavarois shell. Ready to use. French Patisserie style look. Just fill with mousse or crme and garnish.
3" ladyfinger-lined charlotte sponge shell. Ready to use, handmade looking. Just fill with mousse or crme and garnish.
1.75" round straight-edged nougatine sugar shell. Coated with vegetable shortening for freeze-fridge stability.
Bavarois Shells
Charlotte Shells
1.75" SWEET ROUND FLUTED 432 ct
216 ct box GB942 72 ct
Nougatine Round
4" SWEET ROUND
GB949
1.75" NEUTRAL ROUND FLUTED 432 ct

216 ct box GB943
1.75" SWEET ROUND FLUTED

432 ct GB942
1.75" NOUGATINE ROUND 225 ct

4/225 ct box GB944
1.75" NEUTRAL ROUND FLUTED

432 ct GB943
3" SWEET ROUND 144 ct

144 ct box GB945
9" SWEET ROUND FLUTED 1.75" NOUGATINE ROUND
3" NOUGATINE ROUND 54 ct

Round flower-shaped sweet sucree or neutral flavored dough tart shell made with pure butter. Ready to use with fresh filling, you may also bake a filling in these tart shells. 54 ct box GB946
225 ct GB944
3" NOUGATINE ROUND 3" BAVAROIS SHELLS

60 ct GB948 54 ct GB946
3" CHARLOTTE SHELLS 30 ct 3" SWEET ROUND

144 ct GB945 60 ct box GB947
Round (Sweet)
9" SWEET ROUND FLUTED 12 ct

12 ct box GB950
Fluted (Neutral & Sweet)
Phone Orders: 1-718-497-3888
I D Y
H E L L S
A B C D E F G H
A. Chocolate Tulip 4 B. 2.75 Pastry Shell w/ Top C. 1.25 Mini Round Patty D. Mini Barquette E. Fluted Round Shell F. 2.25 Rhinewood Shell G. 3.75 Rinewood Shell H. Puff Pastry Mini Cup
4" CHOCOLATE TULIP PB 1.25" MINI ROUND PATTY N 1.75" FLUTED ROUNDS SHELL N 1.5" FLUTED ROUND CANAPE N 2.5" x 1" MINI BARQUETTE 1.5" PUFF PASTRY MINI CUP 3.75" RHINEWOOD SHELL 2.25" RHINEWOOD SHELL 4.25" FLUTED DESSERT TARTLET 2.75" PATTY SHELL & TOP
Waffle cookie basket lined with chocolate. Puff pastry shell, bite sized, called "bouchee" in france. Neutral flavor, ready to use tart shell. Neutral flavor, ready to use tart shell. Neutral flavor, ready to use tart shell. Puff pastry tart shell, deeper cup shape. Buttery, shortbread tart shell, fluted edges. Buttery, shortbread tart shell, fluted edges. Sweet Vienna dough tart shell, fluted edges.
72 pc/case 420 pc/case 210 pc/case 210 pc/case 252 pc/case 280 pc/cs 72 pc/cs 144 pc/cs 72 pc/cs 60 pc/cs 12 ct
FP314 FP319 FP325 FP335 FP335 C913754 C916869 C916820 C915386 C912724 GB950
Puff pastry shell, called a "Vol au Vent" in france. Ready to fill with a savory filling as an appetizer or a main course.
A K I N G
N D
A S T R Y
An odorless, tasteless and colorless thickening agent useful for jelling molded desserts and salads, thickening cold soups and glazing chaudfroid preparations.
4/10 lb cans
GF213
12/32 oz cs
GF214
AYSR
SPC137
2/5 lb cs 25 lb bulk cs
GC304 GC304B
Baking Powder
Baking Soda
"Silver" stength, 160-degree bloom. Also known as "leaf gelatin," these paper-thin sheets must be soaked before use. They are the gelling agent and are used in many European dessert applications, such as fruit mousse.
Cream of Tartar
Crumbs Graham
25 lb bulk cs
GC307
1 kilo box
GB304
12/1 lb cs
GJ114
12/6.5 oz jar 6/2.8 kilo jar
BC701906 BC701908
Crumbs Oreo
Gelatine Sheets
Gelatin Unflavored
Tapioca Pearls Large
12/6.5 oz jar 2/5 kilo tin
BC701607 BC701743
12/6.8 oz jar 2/5 kilo tin
BC701611 BC701744
Tapioca Pearls Small
Yeast
Phone Orders: 1-718-497-3888
R U I T
R U I T
U R E E S
&
O U L I S
Cap' Fruit Fruit Purees are always made from the most tasty fruit, harvested at its peak of ripeness from their fruit growing partners, and frozen right away, whether from the heartlands of France or from faraway tropical countries. Made from 90% whole fruit, 10% sugar with no flavor, coloring or preservatives, and fresh frozen, (not pasteurized) the taste, color and texture of fresh fruit are preserved. Product safety is guaranteed through high standards of hygiene and permanent quality controls.
Apple, Granny Smith

NAME OF VARIETY: Granny Smith ORIGIN: France (Rhone Valley) MONTH OF HARVEST: October
Apricot Puree
NAME OF VARIETY: Bergeron ORIGIN: France (Rhone Valley) MONTH OF HARVEST: Mid-July to mid-August
Banana Puree
NAME OF VARIETY: Poyo ORIGIN: Ivory Coast MONTH OF HARVEST: All year round
2/1 kilo cs froz
FP170N
2/1 kilo cs froz
FP120N
2/1 kilo cs froz
FP140N
Blackberry Puree
NAME OF VARIETY: Torn Free (France) and wild (Chile) ORIGIN: France and Chile MONTH OF HARVEST: August (France), February/March (Chile)
Blackcurrant Puree
NAME OF VARIETY: Tenah ORIGIN: France (Rhone Valley) MONTH OF HARVEST: 10 to 20 July
Blood Orange Puree

NAME OF VARIETY: Blood Orange ORIGIN: Sicily MONTH OF HARVEST: 10 to 20 July
2/1 kilo cs froz
FP150N
2/1 kilo cs froz
FP228N
2/1 kilo cs froz
FP215N
Blueberry Puree
NAME OF VARIETY: Wild, no variety name ORIGIN: France (Rhone Valley) and Poland MONTH OF HARVEST: Mid-July to mid-August
Cherry Morello
NAME OF VARIETY: Oblacinski ORIGIN: Macedonia/Serbia MONTH OF HARVEST: June/July
Coconut Puree
NAME OF VARIETY: No variety name ORIGIN: Ivory Coast MONTH OF HARVEST: All year round
2/1 kilo cs froz
FP125N
2/1 kilo cs froz
FP200N
2/1 kilo cs froz
FP110N
Phone Orders: 1-718-497-3888
R U I T
U R E E S
&
O U L I S
Cap' Fruit Fruit Purees are always made from the most flavorful varieties of fruit, from the heartlands of France or from faraway tropical countries. These fruits are harvested at their peak of ripeness, pureed and immediately frozen. Made from 90% whole fruit, 10% sugar (or 100% whole fruit), with no flavorings, coloring or preservatives, the taste, color and texture of fresh fruit are preserved. Product safety is guaranteed through high standards of hygiene and permanent quality controls.
No Photo Available
Guava Puree India

NAME OF VARIETY: Wild, no variety name ORIGIN: Malaysia MONTH OF HARVEST: June through March
Lychee Puree
NAME OF VARIETY: Hey Ye ORIGIN: Taiwan MONTH OF HARVEST: May
Mango Puree
NAME OF VARIETY: Alphonso and Amelie ORIGIN: India and Ivory Coast MONTHOF HARVEST: April (India)
2/1 kilo cs froz
FP185N
2/1 kilo cs froz
FP227N
2/1 kilo cs froz
FP130N
Melon Fruit Puree

NAME OF VARIETY: Charentais ORIGIN: France (Rhone Valley) MONTH OF HARVEST: July/August
Passion Fruit Puree

NAME OF VARIETY: Grenadille Jaune ORIGIN: Columbia, Ecuador, Ivory Coast MONTH OF HARVEST: December/January 2/1 kilo cs froz FP105N
Peach (White) Puree

NAME OF VARIETY: Springtime ORIGIN: France (Rhone Valley) MONTH OF HARVEST: End June/early July 2/1 kilo cs froz FP165N
2/1 kilo cs froz
FP205N
Papaya Puree
NAME OF VARIETY: Solo ORIGIN: Ivory Coast MONTH OF HARVEST: All year round 2/1 kilo cs froz FP210N
Pear William Puree

NAME OF VARIETY: Williams ORIGIN: France (Rhone Valley) MONTH OF HARVEST: August 2/1 kilo cs froz FP175N
Pineapple Puree
NAME OF VARIETY: Cayenne Lisse ORIGIN: Ivory Coast MONTH OF HARVEST: All year round 2/1 kilo cs froz FP180N
R U I T
U R E E S
Pate de Fruit
&
O U L I S
Recipe for 1kg (1000g) Cap' Fruit Puree
Sugar
APRICOT BANANA BLACKBERRY BLOOD ORANGE BLUEBERRY EXOTIC GREEN APPLE GUAVA MANGO MELON PAPAYA PASSION FRUIT PEAR WILLIAM PINEAPPLE RASPBERRY STRAWBERRY/ MARA DE BOIS 1140g 900g 1260g 1100g 1050g 800g 950g 1350g 1150g 1050g 800g 1150g 1100g 1100g 1140g 1100g
Glucose
250g 120g 170g 200g 70g 120g 80g 200g 200g 100g 20g 250g 120g 50g 200g 100g
Citric Acid Pectin

14g 16g 16g 15g 14g 14g 14g 16g 16g 16g 16g 9g 16g 14g 15g 15g 24g 24g 24g 25g 22g 25g 18g 24g 25g 25g 26g 21g 25g 30g 20g 24g
Pumpkin Puree Libbys

Libby's Brand 6/10cnas GF327
FRUIT MOUSSES
Recipe for 1kg (2.2 lbs) Cap' Fruit Puree Sugar Gelatin 15g 27g 27g 32g 28g 27g 27g 30g 27g 32g 27g 30g 27g 27g Whipping Cream 1500g 800g 800g 800g 1000g 800g 800g 800g 800g 1000g 800g 800g 800g 800g
Raspberry Puree
NAME OF VARIETY: Mecker and Heritage/Williamette ORIGIN: France, Chile and Yugoslavia MONTH OF HARVEST: July (France), December to March (Chile), end July (Yugoslavia) 2/1 kilo cs froz FP160N
APPLE (GREEN) APRICOT BANANA BLOOD ORANGE BLUEBERRY GUAVA MANGO MELON PAPAYA PASSIONFRUIT PEAR WILLIAM PINEAPPLE RASPBERRY STRAWBERRY/ MARA DE BOIS
60g 60g 60g 10g 60g 80g 80g 80g 80g 120g 60g 50g 60g 60g
Strawberry Puree
NAME OF VARIETY: Elsanta, Camarosa, Darselect ORIGIN: France (Rhone Valley/southwest) MONTH OF HARVEST: 15 May/June 2/1 kilo cs froz FP155N
Phone Orders: 1-718-497-3888
SORBET RECIPES
Brix Puree Puree Targeted (RS) rate in sorbet sorbet finished brix APPLE GREEN APRICOT BANANA BLOOD ORANGE COCONUT GUAVA MANGO MELON PASSIONFRUIT PEAR WILLIAM PINEAPPLE RASPBERRY STRAWBERRY/ 24 20 26 18 21 16 23 17 24 22 20 20.5 18 60% 55% 45% 55% 50% 65% 50% 60% 35% 60% 60% 56% 61% 31 31 31 31 31 31 31 31 31 31 32 33 32 Powdered Dextrose glucose 66g 91g 111g 109g 100g 77g 80g 67g 143g 67g 66g 108g 130g 50g 36g 44g NO NO 31g 40g 17g NO 33g 8g 36g 30g Stabilizer Water Sugar
2.5g 1.8g 2.5g 3.7g 4g 1.5g 2g 2.5g 5.7g 2.5g 3.3g 4g 3g
383g 165g 447g 242g 784g 280g 429g 276g 585g 311g 215g 214g 603g 275g 315g 266g 1204 504g 364g 200g 329g 259g 432g 219g 290g 211g
1,666.5 1,818 2,221.5 1,817.7 2,000 1,538.5 2,000 1,667.5 2,856.7 1,666.5 1,665.3 1,799 1,664
PROCESS: Weigh 1/10th of the sugar and combine with pectin. Warm up the puree to 120 degrees F (50 degrees C) and add the pectin-sugar mixture to precook the pectin. Bring to a boil for one minute. Add the glucose with the remaining sugar. Cook up to 223 degrees F (107 degrees C) or 74 degrees Brix. At thistemperature, pour the citric acid diluted at 50% (for 14g: 7g acid powder and 7g water) and cook for another 30 seconds. Pour onto a silpat or parchment paper, between 4 confectionery bars (or in a sheet pan) to form a rectangle. Leave to cool for 24 hours. Using a guitar confectionery cutter (or a thin bladed knife), cut into 3 cm (1 1.8 inch) squares. Roll in granulated sugar and store at room temperature in an airtight container.
PATISSE FRUIT PUREES

All shelf stable, asceptically packaged- refrigerate after opening. GREEN APPLE PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) green apple puree (with 10% sugar) MANDARIN PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) mandarin puree (with 10% sugar) MANGO PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) mango puree (with 10% sugar) PASSION FRUIT PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) passion fruit puree (with 10% sugar) RASPBERRY PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) raspberry puree (with 10% sugar) STRAWBERRY PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) strawberry puree (with 10% sugar)
4/1 kg pouch 4/1 kg pouch 4/1 kg pouch 4/1 kg pouch 4/1 kg pouch 4/1 kg pouch GB970 GB971 GB972 GB973 GB974 GB975
A simple and elegant enhancement to your plated desserts. 24 oz ready-to-use squeeze bottles. Just thaw and decorate. No preparation, no pastry bags needed, no mess. Perfect consistency for pre-plating for mixing colors/flavors. Compliments flavors on cakes, tarts, ice creams, sorbets, fresh fruits. Use to flavor mousses, fillings and sweet drinks (i.e. shakes/smoothies). Made with pure all-natural ingredients.
FRENCH PATISSERIE COULIS
16/25 oz cs CHOCOLATE COULIS Rich, dark chocolate-warm before using. CHOCOLATE (WHITE) COULIS Smooth, white chocolate-warm before using. 16/25 oz cs CRME ANGLAISE Creamy, full of vanilla bean grains. 16/25 oz cs FC204 CARAMEL SAUCE Gooey, real caramel-warm before using. 16/25 oz cs RASPBERRY SAUCE Ripe red raspberry coulis, not too sweet. 16/25 oz cs MANGO COULIS Rich, naturally sweet mango dessert sauce. 16/25 oz cs
FC200 FC203 FC206 FC202 FC201
R U I T
A N N E D
&
A R R E D
APRICOT HALVES 4.8 LB
Moroccan apricot halves in syrup (crown packed).
MANDARIN ORANGE SEGMENTS Spanish mandarin orange segments in syrup.
MINI APPLES Chinese mini (baby) apples in syrup. MINI PEARS French mini (baby) pears in syrup PEACH HALVES French yellow Catherine peach halves in syrup. PEAR HALVES French William pear halves in syrup. PINEAPPLE MINI SLICES Vietnamese mini-pineapple slices in syrup. AGRIMONTANA GRIOTTISIMOS Cherries in brandy.
12/6 lb tin GB961 6/3 kilo tin GB963 12/14 oz GB 964 12/30 oz GB 965 6/3 kilo tin GB 966 6/6 lb tin GB 967 2/1.75 lb tin GB 968 1 liter GB865
F R U I T
CAP FRUIT IQF LEMON ZEST CAP FRUIT IQF ORANGE ZEST RASPBERRIES RED IQF STRAWBERRIES SLICED/ SYRUP STRAWBERRIES WHOLE/SYRUP STRAWBERRIES IQF APPLES SLICED IQF BLUEBERRIES IQF WILD CHERRIES RSP 5+1 MORELLO CHERRIES IQF CRAMBERRIES WHOLE IQF
FF110 FF111 F213A F220 F225 F226 F195S F202S F205 F228 F210
I Q F
C
COCONUT EXTRA FINE PATISSE COCONUT CHIPS COCONUT FLAKE COCONUT SHREDDED
O C O N U T
10 lb bulk AYSR 10 lb bulk 3.5 lb bulk 25 lb bulk GB315A GB315 GB315A GB315B
European style, extra finely milled. Big, unsweetened coconut flakes. Sweetened moist and chewy Unsweetened and dry
Coconut Chips
AGRIMONTANA CANDIED LEMON PEEL
1.5 kg GB880
(First Picture)
Coconut Flakes
CANDIED CHERRIES, GREEN CANDIED CHERRIES, RED DICED CITRON CANDIED GINGER REGAL FRUIT MIX (Second Picture) DICED LEMON PEEL DICED ORANGE PEEL ORANGE SLICES ORANGE STRIPS TUTTI FRUTTI MIX
Coconut Shredded
AGRIMONTANA CANDIED ORANGE PEEL

1.5 kg GB881
Phone Orders: 1-718-497-3888
R I E D
R U I T
Apple Rings
Apricots Jumbo Turkish
Blueberries
Cherries Sour (Tart) Pitted
Cranberries Oceanspray
APPLE RINGS APRICOTS JUMBO TURKISH BLUEBERRIES CHERRIES SOUR (TART) PITTED CRANBERRIES OCEANSPRAY CRANBERRIES BAZZINI CURRANTS CURRANTS ZANTE BOGHOSIAN DATES PITTED DRIED RED PLUMS FANCY MIXED DRY FRUIT FIGS CALIMYRNA PEARS JUMBO PAPAYA SPEARS PINEAPPLE RINGS PRUNES PITTED RAISINS BLACK
Currants
5 lb AYSR 5 lb box GF341 28 lb cs bulk GF307 10 lb cs GF309 10 lb cs GF311S 10 lb cs GF303 5 lb box GF344 5 lb box GF343 30 lb cs GB333 5 lb box GF342 AYSR AYSR 5 lb AYSR 5 lb box GF340 5 lb cs GF345 5 lb cs AYSR 11 lb AYSR 5 lb box GF346 24/15 oz cs GB331 30 lb cs GB328 24/15 oz cs GB332 30 lb cs GB329
Dates Pitted
RAISINS GOLDEN
R I E D
R U I T
Figs Calimyrna
Mango Slices
Papaya Spears
Pineapple Rings
Prunes Pitted
Raisin Black
Raisins Golden
U T S
U T S
Almonds Granulated
6/5 lb boxes NA099
Almonds Shelled Whole

6/5 lb boxes NA115
Almonds Sliced Blanched

6/3 lb cans NA100
Almonds Slivered Blanched

6/4 lb cans NA110
Almonds Whole Blanched

6/5 lb boxes NA101 4 lb tin
Brazil Nuts
AYSR
Cashews
SALTED 6/4 lb cans NC101 UNSALTED 6/4 lb cans NC100
Espresso Beans Choc. Covered

5 lb Box NP132
Filberts Granulated
6/4 lb cans NF115
U T S
Almonds Granulated
6/5 lb boxes NA099
Almonds Shelled Whole

6/5 lb boxes NA115
Almonds Sliced Blanched

6/3 lb cans NA100
Almonds Slivered Blanched

6/4 lb cans NA110
Almonds Whole Blanched

6/5 lb boxes NA101 4 lb tin
Brazil Nuts
AYSR
Cashews
SALTED 6/4 lb cans NC101 UNSALTED 6/4 lb cans NC100
Espresso Beans Choc. Covered

5 lb Box NP132
Filberts Granulated
6/4 lb cans NF115
Ph o n e Ord e r s : 1 - 7 1 8 - 4 9 7 - 3 8 8 8
U T S
Pine Kernels Chinese

5 lb box box NP1155 lb NP115
Pistachios Raw Shelled

6/4 lb cans NP120
Pistachios Granulated
6/4 lb cans NP130
Pistachios Siclian Blanched

6/1 lb cans NP121
Pumpkin Seeds Raw

6/4 lb cans NP125
Sunflower Seeds Raw

6/4 lb cans NS100
Seed Crunch (Honey &Nut)

AYSR AYSR
Walnut Halves
6/2.75 lb cans 5 lb box NW101 NW101B 6/3 lb cans 5 lb box 25 lb cs
Walnut Pieces
NW100 NW100B NW102
U T
A S T E S
Almond Paste Puree

This American Almond Paste contains almonds, sugar, synthetic bitter almond oil and potassium sorbate as a preservative. 6/7 lb tin GB298
Marzipan Pure
Made by American Almond, this sweet, pliable mixture of almond paste, sugar and unbeaten egg whites can be molded into a variety of forms, including fruits, animals and holiday shapes. 6/8 lb cans GB299
Noisette Paste
Made in France by Sevarome, this paste is made from roasted and shelled hazelnuts, finely ground into a creamy paste. Use to bring flavor and buttery consistency to all applications. 2.2 lb cs GCVIN15
ADDITIONAL PASTES:
WALNUT PASTE SEVAROME 100% finely ground walnuts, nothing added. 6/1 kilo GB888 PISTACHIO XTRA FINE PASTE UNSWEETENED SEVAROME 100% finely ground pistachios, nothing added. Naturally a tannish-brown color. 6/1 kilo GCVIN24 AGRIMONTANA PISTACHIO PASTE Finely ground Italian pistachios with bitter almond flavor, color and sugar. 2.5 kg GB875
Pistachio Star
This pistachio paste made by Pastry Star contains no sugar. Natural color and extract added for flavor. 6/7 lb tins GB296
Pistachio Paste Sevarome

This smooth pistachio paste has no sugar, fillers or oils in it. Just the nut and pure pistachio oil are used to make this deep green specialty. Use in fillings, bonbons, mousses and ice creams. 850 grams GCVIN1
Praline Almond and Hazelnut

This Michel Cluizel Praline is made in the classical method in which nuts are cooked in caramelized sugar in giant copper cauldrons, and then ground under granite millstones to form a smooth paste. This paste also has the highest nut content of any praline. Exceptional for fillings, mousses, bonbons and ice creams.
Praline Noisette
50% roasted hazelnuts and 50% caramelized sugar which has been cooled and ground down to a fine consistency. 5 kilo pail GCBELBFILPR2
Praline Paste Valrhona

Created in the traditional method, Valrhona's praline paste consists of a 50% hazelnut-andalmond blend, with caramelized sugar, for a rich, toasted flavor and extraordinary texture. 4/5 kilo tubs GCV116
Ph o n e Ord e r s : 1 - 7 1 8 - 4 9 7 - 3 8 8 8
H E S T N U T
R E A M S
6 kg GB876
A N D
Y R U P S
AGRIMONTANA CHESNUT CREAM

Agrimontana is Italy's finest producer of chestnuts and amarena cherries.
AGRIMONTANA CHESTNUTS/ SYRUP

Agrimontana is Italy's finest producer of chestnuts Small whole chestnuts, semicandied, in syrup. 6.7 kg GB877
AGRIMONTANA CHESNUT CREAM

Roasted chestnuts, finely pureed with 10% sugar and vanilla. 6 kg GB876
AGRIMONTANA CHESTNUTS/ SYRUP

Agrimontana is Italy's finest producer of chestnuts and amarena cherries. 6.7 kg GB877
H E S T N U T S
Chestnut Flour
Not a true flour. Finely-ground roasted chestnuts. AYSR AYSR
Chestnut Puree
Faugier brand. Use as a base for creme de marron or in any assorted pastry or savory applications 24/15 oz cs NC102
Chestnuts Frozen
Peeled for easy use in soups, glazing or stuffing. 12/1lb cs F601
Chestnuts Faugier
Faugier chestnuts, whole, packed in brine. This sweet nut has been called the fruit of the gods, since they are found in abundance on the famed Mount Olympus. 24/10 oz cs NC103
Nut Spreads And Butters

ALMOND BUTTER AYSR CASHEW BUTTER AYSR CHUNKY PEANUT BUTTER SKIPPY 12/18 oz cs AYSR CRUNCHY PEANUT BUTTER 35 LB35 lb AYSR NUTELLA 12/26oz GB301 ORGANIC PEANUT BUTTER 9 lb AYSR SMOOTH PEANUT BUTTER 35 lb tub AYSR SMOOTH PEANUT BUTTER BAZZINI
6/6.5 lb cans
AYSR
M A N D E L I N
MANDELIN ALMOND FLOUR FINE MANDELIN ALMOND PASTE EURO
60% almonds with bitter almond oil and sugar.
N U T
P R O D U C T S
25 lb GB871
Super-finely milled blanched almonds from Vetsch Farms in California. European style almond flour.
5 kg
AYSR
MANDELIN MARZIPAN 22%

22% almond content fine textured marzipan, suitable for confections. 5 kg AYSR
Ph o n e Ord e r s : 1 - 7 1 8 - 4 9 7 - 3 8 8 8
L O U R
L O U R
00 Flour Caputo Blue Xtra

Made from spring wheat in the Campania region of Italy, all Caputo "00" flours work beautifully for breads, pasta and pizza. "00 Blue Caputo has a protein content of 10.5 to 11%.
00 Flour Caputo Red

Made from spring wheat in the Campania region of Italy, all Caputo "00" flours work beautifully for breads, pasta and pizza. "00" Red Rinforzata has a protein content of 12 to 13%.
6 Grain Flour
A combination of 6 different whole grains for making whole grain bread. Whole wheat, rye, barley, millet.
50 lb bag
GF270
50 kilo bag
GF297
50 kilo bag
GF296
All Trumps Hi Gluten

Premium high-gluten spring wheat, with the highest level of protein available (14%). Bromated for increased oven spring.
Bran Flakes
Good source of carbohydrates, calcium, phosphorous and fiber.
50 lb bag
GF217
50 lb bag
GF210
Chick Pea Flour Raw

100% ground chick peas. Used primarily as an ingredient in Middle Eastern and ethnic cuisines.
Corn Flour Yellow

Finely ground corn meal, used primarily for breading. Can also be used for tortillas and other flatbreads.
Corn Starch Argo

A dense, powdery flour obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, and soups.
25 lb bulk
GF222R
50 lb bag
GF226
24/1 lb cs
GF225
Phone Orders: 1-718-497-3888
L O U R
Durum Flour
Durum wheat flour has a high tolerance to sugar, shortening and liquids in addition to excellent volume, symmetry and moisture retention.
Heckers Unbleached
A high quality, unbleached, all-purpose flour in an easy-to-use 5-lb. size.
King Arthur Round Table Pastry

Milled from 100% New York State soft white winter wheat, this unenriched, fine-textured flour with a high starch content is never bleached or bromated. Containing 9.2% protein and .42% ash, it is perfect for pastries, pie crusts cookies and muffins, and even pretzels.
8/5 lb bags
GF251
50 lb bag
GF290
King Arthur Special Flour

Milled from a "super-short patent" spring wheat, this enriched, all-purpose flour is good for breads, buns croissants pizza and hearth breads. Its high protien (12.7%) low ash (.48% ) content provided for a flour of exceptional tolerance. It is not bleached or bromated.
King Arthur Sir Lancelot

Enriched. Never Bleached. Never Bromated 14.0 Protein; .52 Ash Uses: Bagels, kaiser rolls, hearth breads, pizza hard rolls. The finest 100% hard red spring wheat high-gluten flour with the best abosorptions, tolerance and make-up possibilites unmatcehd by other flours.
50 lb bag
GF264
50 lb bag
GF262
Matzoh Meal
Matzoh meal is used in a variety of eastern European traditional foods like matzoh balls, pancakes, and casseroles. It is also used to thicken soups and as a breading for fried goods.
Oat Bran Raw

Made from the outer casing of the oat, which is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol.
24/12 oz cs
GF267
50 lb bag
GF252
L O U R
Potato Starch
Most often used as a thickener, this gluten-free flour is made from cooked, dried and ground potatoes.
Rice Flour Erwan Brand

Fine, powdery flour made from white rice. Used mainly for baked goods and to thicken sauces.
Rice Flour White Comet

Slightly roasted, this flour is a pale, creamy color. It is used for southern Indian and Sri Lankan preparations, such as pittu (steamed dumplings). Roasted rice flour is not to be confused with dark-roasted rice powder.
AYSR
AYSR
24/12 oz cs GF223
50 lb bag GF275
Rye Chops
Coarsely ground rye pieces, used for bread making.
Rye Flour Dark

Milled from the hearty cereal grass, rye, this flour contains less gluten than all-purpose or whole wheat flour. Bread baked with rye flour will not rise without adding some higher-protein flour and will produce a heavier, darker more dense texture.
Rye Flour White

Milled from hardy cereal grass this flour contains less gluten than all-purpose or whole wheat flour. Bread will not rise without adding some higher-protein flour. Heavier than most other flours, it produces dense loaves.
50 lb bag GF239
50 lb bag GF241
50 lb bag
GF238
Semolina Flour
Ground durum wheat for making pasta, gnocchi, puddings, soups and some confections.
Sir Gallahad Flour

Custom milled from premium hard, red winter wheat, this flour produces traditional, European-style breads for bakers with uncompromising standards. Not bleached or bromated. 11.7% protein and .48% ash with no additives or chemicals.
Softasilk Flour
High tolerance to sugar, shortening and liquids. Excellent volume, symmetry and moisture retention.
50 lb bag
GF295
50 lb bag
GF247
50 lb bag
GF298
Phone Orders: 1-718-497-3888
L O U R
Wheatgerm
Essentially the embryo of the berry, this is a concentrated source of vitamins, minerals and protein. It has a nutty flavor and is used to add nutrition to a variety of foods.
Whole Wheat Flour Stone

Use to make whole wheat doughs, breads and rolls.
Wondra
This agglomerated all-purpose flour dissolves instantly, even in cold liquids. it is especially good for sauces and gravies.
100 lb bag
GF250
50 lb bag GF255
12/12 oz cs
GF243
Almond Flour Blanched

Not a true flour, this ingredient is made of finely-ground, blanched raw almonds. Used for dacquoise and French macaroons.
Almond Flour Natural

Not a true flour, this ingredient is made of finely-ground unblanched raw almonds.
Chestnut Flour
Not a true flour, this ingredient is made of finely-ground chestnuts.
6/5 lb cs
GF190
25 lb box
GF224
6/5 lb cs
GF195
Hazelnut Filbert Flour

Not a true flour, this ingredient is made of finely-ground hazelnuts. Can be used for rolling, decorating or filling.
Pistachio Flour
Not a true flour, this ingredient is made of finely-ground pistachios.
6/5 lb cs
AYSR
6/4 lb cs
GF197
U G A R
A K I N G
U G A R
6X Confectioners
Milled 6 times finer than granulated sugar for a powdery finish. Dust your French toast, powder your donuts, snowball your truffles, decorate your dessert plate or just use your imagination!
10X Confectioners
Milled 10 times finer that granulated sugar for an even more powdery finish. Dust your French toast, powder your Madelaines or decorate your dessert plate! Use your imagination!
Dark Brown Domino

Domino Dark Brown Sugar is soft, moist, finegrain sugar with a rich cane molasses flavor.
24/1 lb cs GS405
50 lb bag GS430A
24/1 lb cs
GS430
Fruit Fine Jack Frost

If you're looking for a nice crust for your fruit tarts, look no further. Fruit fine is heavier than superfine, and is also less expensive!
Light Brown Domino

Domino Light Brown Sugar is soft, moist, fine grain sugar with a mellow cane molasses flavor.
Dark Brown Molasses Sugar

Muscovado is all-natural dark brown sugar. It differs from standard varieties in that its natural molasses is not removed and then placed back in after the sugar has been filtered and bleached.
24/1 lb cs 50 lb bag GS406B
GS406
10/1 lb GS552
Demerara Sugar-Billingtons
This large-grain, amber-color granulated sweetener with deep, golden molasses throughout the crystal has a sparkling color and distinctive flavor.
Light Brown Muscovado

Muscavado is all-natural light brown sugar. It differs from standard varieties in that its molasses (a natural by-product of sugar cane) is filtered, yet not entirely removed.
Unrefined Sugar Crystals

Large, deep golden crystals with a distinctive but subtle flavor. Perfect for coffee lovers, as they dissolve gradually allowing the full flavor to be enjoyed .
GS550
10/1 LB
GS551
10/1 LB
GS553
10/1 LB
U G A R
Sugar Products for Pastry FONDANT CUBE WHITE STOKES

A sugar syrup cooked to recrystallize into a creamy white paste, used for glazing, dipping and confections.
Dextrose
Fine powdered dextrose particularly for use in pate de fruits, and sorbet formulations. GB921 16 oz
50 lb cube
GB302
Organic Certified
Organic evaporated cane juice is the dehydrated juice of sugarcane. It differs from standard white sugar in that its natural molasses is not entirely filtered out and it is not bleached. The result is an unprocessed, pale amber granulated sugar with approximately one-third more flavor and sweetness than ordinary white sugar. This organic, general-purpose sweetener will enhance any application. The ideal, natural alternative to refined white sugar.
FONDANT-POURING (CAULLET)
Liquid, white hydrogenated sugar, (i.e. the liquid in chocolate covered cherries.)
Glucose Powder
Fine powdered glucose (atomized) particularly used for sorbet GB924 5kg
8 kilo pail
GB503
GLUCOSE CORN SYRUP

Domestically-made liquid sugar made from corn.
5 gal tub
GS508
Isomalt
Isomalt Pure isomat (made from maltose) for use in sugar work (resistes humidity and crystallization). GB933 5 kg
GLUCOSE SYRUP CAULLET

Liquid sugar derived from corn, most often used in sorbet formulations and candy making. Imported from France.
25 lb bag GS470A
24/1 kilo tub GS507 7 kilo pail GB346
Snowsugar
Non-mlting powdered9donut) sugar for decor. Doesnt clump and resists humidity. GB939 5kg
TREMOLINE INVERTED SUGAR CAULLET

Liquid inverted sugar, used most often in sorbet formulations.
7 kilo pail
GB505
Sugar Decor Granules

Large grain reflective sugar for decor, bakerproof and resists humidity. GB954 5kg
Sugar Extra Fine

Domino granulated sugar in the 5-lb. bale is perfect for virtually every high volume, foodservice operation.
8/5 lb bags GS415 50 lb bags GS420
Superfine Bar Sugar

Fast-dissolving crystalline sugar. Great for either hot or cold beverages.
Sugar in the Raw

AYSR
24/1 lb cs GS400
H J S
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CHESTNUT HONEY RUSTICHELLA

Honey taken from the hives of bees, which have taken the pollen of chestnut trees for their honey. Traditionally used in baking, this unfiltered honey is smooth, dark, slightly bitter and rich. Serve a drop on gorgonzola on crostini. 12/1.1 lb cs GHM61703
HONEY PURE
Pure, white clover honey, crystallized by a natural process to form a smooth, delicious, spreadable product for toasts, muffins, etc. 5 lb jug GH100 60 lb tub GH110
LAVENDER HONEY MIGUEL & VALENTINO

Honey taken from the hives of bees that have taken the pollen of the lavender flower for their honey. Tastes of lavender as well. 12/17.63 oz jar AYSR
ROSEMARY FLOWER HONEY MIGUEL & VALENTINO

12/17.63 oz jar AYSR
BONNE MAMAN APRICOT PRESERVES BONNE MAMAN

Bonne Maman is the number one imported brand of preserves in the U.S. That's because Bonne Maman is as close as you can get to homemade. These preserves give a special touch to pancakes, waffles, crpes, ice cream and angel food cake. 6/13 oz cs GJ005
ORANGE MARMALADE BONNE MAMAN

6/13 oz cs GJ059
STRAWBERRY PRESERVES BONNE MAMAN

6/13 oz cs GJ055
POLANER APRICOT PRESERVES POLANER

6/4 lb jars GJ006
ORANGE MARMALADE POLANER

6/4 lb jars GJ041
RASPBERRY PRESERVES SEEDLESS POLANER

6/4 lb jars 6/4 lb jars GJ044 GJ045
RASPBERRY PRESERVES W/SEEDS POLANER STRAWBERRY PRESERVES POLANER

6/4 lb jars GJ126
ELDERFLOWER CORDIAL BOTTLE GREEN

Elderflower infused syrup, intense flavor, great for sorbets and cocktails. 12/16.8 oz BC093116
CHOCOLATE SYRUP HERSHEY'S

Chocolate flavored syrup for soda fountain and ice cream treats. 6/10 cans GS555
CHOCOLATE SYRUP SQUEEZE BOTTLE

Chocolate flavored syrup for soda fountain and ice cream treats. 24/24 oz GS560
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CHOCOLATE SYRUP U BET

Chocolate flavored syrup for soda fountain and ice cream treats. 4/1 gal cs GS505
PANCAKE SYRUP KRAFT PC

Maple flavored syrup in single serving packs 100/2 oz cs GS525
CORN SYRUP DARK KARO

Flavored and diluted sugar syrup made from corn. 4/1 gal cs GS510
PANCAKE SYRUP LOG CABIN

Maple flavored syrup 4/1 gal cs GS541
POMEGRANATE MOLASSES AL-WADI CORN SYRUP LIGHT KARO

Flavored and diluted sugar syrup made from corn. 4/1 gal cs GS511 An unusual ingredient with a wide range of creative uses. Add zip to your barbecue sauce, drizzle around foie gras or add delicious sweetness to your breads. Even use as a topping for your desserts and waffles. An essential for the creative chef. 24/11 oz cs GS522
HOT FUDGE TOPPING FLAVOR MAGIC

Commercial hot fudge syrup. 6/10 cans GB400
VANILLA SYRUP
Vanilla flavored sugar syrup 4/1 gal cs GS540
MALT SYRUP FOX

Great malt flavor. Use as a syrup or as a flavoring. 12/24 oz cs GS519
MAPLE SYRUP PURE A MED AMBER

100% pure, made only by the evaporation of the watery sap collected in the spring from sugar maple trees throughout the maple-producing regions of North America. With a medium color and pronounced maple flavor, this is the most desirable syrup for pancakes, waffles and hot cereals. 4/1 gal cs GS520
MAPLE SYRUP DARK MCLURES

AYSR AYSR
MOLASSES GRANDMAS
4/1 gal cs GS521
PANCAKE SYRUP KRAFT

Maple flavored syrup 4/1 gal cs GS530 Bonne Maman is the number one imported brand of French preserves in the U.S. Thats because Bonne Maman is as close as you can get to homemade. These preserves give a special touch to brioche, pancakes, waffles, crpes, ice cream and pastry.
Phone Orders: 1-718-497-3888
A I R Y
A I R Y
- E
G G S
Wholesome eggs begin with wholesome hens, and Sauder has proven time and time again what "eggsellence" is all about! The Sauder tested-quality seal ensures that the eggs you purchase have been produced, handled and delivered to control the opportunity for food-borne illness, including salmonella enteritidis, or SE. (Monitored by the Pennsylvania Department of Agriculture, one of the strictest in the USA.)
15 dozen cs E07
20 dozen cs E150
30 dozen cs E05
Grade A Heavy
Grade A Jumbo
Grade A Large
30 dozen cs
E09
30 dozen cs
E10AA
2 dozen cs
E25
Grade A XL
Grade AA Heavy
Organic Brown
6/5 lb froz
F100
12/2 lb cs
F102
6/5 lb frozen
F105
Broke n Ready Eggs
Egg Beaters
Frozen Egg Whites
15/16 oz cs
E30
6/5 lb frozen
F115
Liquid Egg Yolks
Sugar Egg Yolks
Phone Orders: 1-718-497-3888
A I R Y
U T T E R
Dairyland and Grand Reserve Butters are made in Wisconsin and New England from USDA AA sweet cream in OU Kosher certified dairies. Sweet Grand Reserve Butter is delicious for cooking and table use with its fresh, creamy flavor. Our Sweet High Fat butter is a European-style butter with a fat content of 82%. Our Unsalted 83% Fat butter is specially formulated for superior performance in fine pastry doughs and finishing sauces.
18/1 lb cs
BO415
4/5 lb tubs
BB101
36/1 lb cs
BB181
60/ 40 Butter Blend
Clarified Butter
Prints Sweet Plugra
20/250 g cs
BI306
36/1 lb cs
BB190
30/1 lb cs
BO405
French Rolls Lescure
Prints Sweet Hi-Fat (82%)
Margarine Kosher
CUBE SALTED DAIRYLAND
25 kilo cube 25 kilo cube SWEET 36/1 lb cs BB170 36/1ib case BB104
BB199 BB195
CUBE SWEET DAIRYLAND
Prints Grand Reserve
High Fat Butter 83%
Other Butter Products
Phone Orders: 1-718-497-3888
R E A M S
/ C
R E M E
R A I C H E
This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture, a hint thinner than sour cream. Crme fraiche is the ideal addition for chicken and veal, pasta sauces or soups, because it can be boiled without curdling. It is also a traditional accompaniment to smoked salmon and caviar and is often served with desserts.
AXELROD FRIENDSHIP
6/5 lb tubs D105 6/5 lb D104
2/5 lb tubs 2/5 lb tubs 8/ 1 qt
ALOUETTE D110 Grand Reserve D111 Kendall Farms D110K
12/32 oz froz F815
Cottage Cheese
Creme Fraiche
Whip Topping Richs
2/10 lb tubs 12/16 oz cs nonfat
D135 AYSR
CROWLEY 12/8 oz cs lowfat D122 CROWLEY 6/2 lb tubs nonfat D123 FRIENDSHIP 6/5 lb tubs lofat D120
Sour Cream Dairyland
Plain Yogurt Friendship
Phone Orders: 1-718-497-3888
O R E
R E A M S
&
O G U R T
Stonyfield Farm uses only milk from cows that have not been treated with the synthetic bovine growth hormone, rbST. This scrumptious frozen yogurt contains the healthful cultures L. Acidophilus and Bifidus, in addition to Thermophilus and Bulgaricus.
BANANA "BLISSFUL" CAPPUCCINO CHEESECAKE DUTCH CHOCOLATE PINA COLADA RASPBERRY "RED" STRAWBERRY VANILLA "FRENCH" VANILLA "SIMPLY"
6/.5 gal froz 6/.5 gal froz 6/.5 gal froz 6/.5 gal frz 6/.5 gal froz 6/.5 gal froz 6/.5 gal froz 6/.5 gal froz 6/.5 gal froz
FY145 FY120 FY125 FY105 FY135 FY115 FY110 FY100 FY102
16/1 qt
DM125
6/1.1 lb cs
AYSR
Stonyfield Frozen Yogurt
Buttermilk
English Cream Devon
This 40% Grand Reserve is never pasteurized, and is the perfect choice for pastry and sauce finishing.
MARCUS 16/1 qt 20 qt polybag
DM115 DM300 16/1 qt 20 qt bag DM116 D300 6/10 can GD209
ULTRA PASTURIZED 12/1 qt DM120
Heavy Cream 36%
Heavy Cream 40%
Condensed Milk Eagle
Phone Orders: 1-718-497-3888
A I R Y
24/14 oz cs
GD205
24/12 oz cs
GD206
8/5 lb cs
GD218N
Condensed Milk Magnolia

MASCARPONE
The wonderful, silky, lush fresh cream cheese of Italy. Polenghi mascarpone Galbani mascarpone Belgioso mascarpone
Evaporated Milk
Powder Nonfat Instant
To assemble for 2 hotel pans: (you'll also need Italian (Savioardi) Ladyfinger cookies.) Spread a thin layer of the mascarpone mousse in the bottom of each of the pans. Cover with a layer of savioardi ladyfingers soaked in the (cold) coffee mixture. Cover with another thin layer of mousse, and another layer for soaked ladyfingers, Divide remaining mousse between the pans and smooth out the tops. Cover and refrigerate well. Cut each pan into 18 pieces, dust with high fat cocoa powder before serving.
RESTAURANT TIRAMISU
1-1/4 lb sugar water 3 kilo tub Polenghi imported mascarpone cheese 1-1/4 lb Papetti's Sugared Egg Yolk 1-1/2 qts 40% Grand Reserve Heavy Cream Cook water with sugar to soft ball (242 degrees f ). While the sugar is cooking, whip the yolks until very thick. Pour the hot cooked sugar into the whipping yolks in a thin stream between the whip and side of the bowl, being careful not to hit the whip. Continue whipping until just smooth. Add the already whipped to soft peak heavy cream, and whip until thick. (do not over whip.) Keep chipped until ready to use. 2 qt prepared double strength barrie house coffee 2 T instant espresso powder (medagllia d'oro) c dark rum cup coffee liqueur Mix everything together, and ice down until chilled.
FOR INDIVIDUAL DESSERT PRESENTATION FOR BANQUETS:

Fill keeseal disposable piping bags with the mascarpone mousse. Place 3.5 oz Marie Charlotte chocolate cups or Marble Tulip Shells on sheet pans. Pipe a small dollop in bottom of each cup. Dunk ladyfinger in coffee mixture and break into quarters as you put 2 quarters in each cup. Pipe another thin layer of mascarpone mousse, then another 2 quarters of coffee dunked ladyfinger in each cup. Pipe mascarpone mousse to cover top. Refrigerate until time to plate or serve. To serve, dust top heavily with high fat cocoa powder. Garnish with zococao decorative chocolate paillilos.
MASCARPONE-POLENGHI The most popular mascarpone in Italy

BC40390 6/3 Kilo Tubs
MASCARPONE GALBANI Imported from Italy

CM100 500 Gram Cup
MASCARPONE 5lb BELGIOIOSO Made by the Belgioso cheesemakers of Wisconsin

CM102 5 Lb Tub
Phone Orders: 1-718-497-3888
F D B
R O Z E N O U G H S A N D A T T E R S
R O Z E N
O U G H S
A N D
A T T E R S
Karp's full line of refrigerated Scoop-N-Bake muffin batters offers the tempting variety that is so important in today's highly competitive muffin market. Made from all natural ingredients of the very highest quality, they are carefully formulated to produce gourmet muffins with enticing aroma, mouth-watering appearance and unforgettable flavor. Just Scoop and Bake!
Apple Cinnamon
Apple Walnut Free
Blueberry
Bran-Raisin
Choc/Choc Chip
Corn
Cranberry
Glorious Morning
Peach Granola
Poppy Seed
Pumpkin
Raspberry
Brownie Mix
Choc Chip Cookie
Phone Orders: 1-718-497-3888
R O Z E N
O U G H S
A N D
A T T E R S
MUFFIN BATTER
These frozen batters aren't just for muffins, anymore. Create bundt cakes, loaf cakes for tea, even double chocolate chip cupcakes or traditional carrot cake with these easy to use, and always moist and delicious batters. Just defrost and scoop into muffin liners, or fill any cake pan 2/3 full with batter, and bake.
APPLE CINNAMON MUFFIN KARP'S

Crisp apple chunks, tangy Saigon cinnamon and crunchy walnuts! 18 lb tub 18 lb tub 18 lb tub GM265 AYSR GM261
APPLE WALNUT FREE KARP'S

No sugar is added to theses delectable muffins with crisp apple chunks and crunchy walnuts.
BLUEBERRY OLD FASHIONED KARP'S

An old-fashioned favorite, with whole, real blueberries in a golden sour cream batter.
BRAN-RAISIN BATTER KARP'S

A healthy traditional favorite, moist with molasses and honey, flavored with pineapple and juicy raisins. 18 lb tub GM263 GM284 GM260 GM280 GM262 GM266
CHOCOLATE-CHOCOLATE CHIP MUFFIN MIX KARP'S

Chocolate chips and a hint of cherries in a chocolate batter, rich with eggs, butter and sour cream. 18 lb tub 18 lb tub 18 lb tub 18 lb tub 2/9 lb cs
CORN BATTER KARP'S

Sweet corn flavor, delicately touched with honey, in a moist, egg-rich muffin.
CRANBERRY MUFFIN MIX KARP'S

Filled with cranberries and wholesome natural ingredients.
GLORIOUS BATTER KARP'S

Batter packed with fresh carrots, walnuts, plump raisins, coconut and apple chunks.
PEACH GRANOLA MUFFIN MIX KARP'S

A generous helping of peach chunks and fresh granola, as well as fresh eggs and whole milk.
POPPY SEED & SOUR CREAM KARP'S

A subtle hint of lemon, the richness of real sour cream, the taste and texture excited by a liberal portion of poppy seeds. 18 lb tub GM270 GM267 GM269
PUMPKIN MAGIC MUFFIN MIX KARP'S

Golden pumpkin and walnut chunks in a moist bread or muffin, delicately spiced and touched with orange. 18 lb tub
RASPBERRY CRUNCH MUFFIN MIX KARP'S

A sophisticated, rich, creamy batter containing whole raspberries and hazelnuts. 18 lb tub
BANANA NUT MUFFIN MIX KARP'S

Banana and big walnut chunks, in an all-natural batter, rich with whole eggs and sour cream. Great for bread or muffins. 18 lb tub 18 lb tub 2/9 lb cs 18 lb tub
BUTTERMILK MIX KARP'S

A fluffy drop biscuit made with buttermilk and real butter.
HAZELNUT LATTE MUFFIN MIX KARP'S

Its rich taste is the perfect compliment to a cup of fine coffee.
ZUCCHINI MUFFIN MIX KARP'S

A luxuriously moist, rich muffin, enhanced with golden raisins and walnut chunks.
B A K E R & B A K E R C O O K I E D O U G H
PEANUT BUTTER COOKIE BAKER & BAKER
Peanut butter and peanuts, just like mom used to make. 288/1.25 oz 288/1.25 oz 288/1.25 oz FC102 FC103 FC105
MILK CHOCOLATE CHUNK COOKIE BAKER & BAKER

Big chunks of milk chocolate stud this traditional toll house style cookie.
DOUBLE CHOCOLATE CHIP COOKIE BAKER & BAKER

Chocolate chips in a chocolate cookie dough.
MACADAMIA WHITE CHOCOLATE COOKIE BAKER & BAKER
R O Z E N
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FC104 FC101 FC100
More than 25% white chocolate chunks and macadamia nuts. Lots of fresh eggs, whole milk and natural cream flavor.
288/1.25 oz 288/1.25 oz 288/1.25 oz
OATMEAL RAISIN COOKIES BAKER & BAKER

Delightful flavor and texture, with an abundance of plump, juicy raisins.
CHOCOLATE CHIP COOKIE DOUGH BAKER & BAKER

A gourmet quality cookie, rich and chewy. Loaded with real chocolate chips.
BROWNIE MIX KARP'S

These brownies bake up chewy, moist and delicious, with sour cream, whole eggs, butter, walnuts and chunks of real chocolate. 18 lb tub GM285
CHOCOLATE CHIP COOKIE DOUGH KARP'S

Traditional toll house cookie dough. Scoop and bake. 18 lb tub GM283
SCOOP & YIELDS FOR MUFFIN BATTERS Unbaked Weight Scoop size Yield Sheet Pan 5 oz #8 58 4 oz #10 64 4 oz #12 72 3 oz #16 96 3x4 2 oz #20 116 3x4 2 oz #24 144 4x6 1 oz #30 192 4x6 1 oz #40 288 5x7
LE COQ CUISINE "Ready to Bake" Baking instructions: 1. For maximum volume, product should be defrosted before baking. 2. Bake at 385F to a golden brown in traditional oven. a. Convection oven: 360 degrees. b. Rotary Rack oven: 385 degrees. 3. For your convenience, products may be trayed up and stored in
Full Sheet Pan
6x4 6x4 8x6 8x6 10x7
45 degree refrigerator overnight, prior to baking.
READY TO BAKE CROISSANT READY TO BAKE CROISSANT READY TO BAKE CROISSANT READY TO BAKE CHOCOLATE CROISSANT READY TO BAKE MIXED NUT DANISH READY TO BAKE CINNAMON DANISH READY TO BAKE RASPBERRY BEAR PAW PROOF AND BAKE XTRA LG CROISSANT FC604 PROOF AND BAKE LG CHOC CROISSANT
MINI 80 oz MEDIUM 2.2 oz LARGE 3oz SMALL 1.1oz SMALL 1.5oz SMALL 1.4oz SMALL 1.4oz 110-3 oz 154-2.88 oz
376 ct FC602 110 ct FC600 90 ct FC603 320 ct FC601 210 pcs FD601 192 pcs FD602 192 pcs AYSR FC604 FC605
PUFF PASTRY SHEETS LECOQ CUISINE

16 - sheets of the flakiest all butter puff pastry made with high quality butter from one dairy. Simply defrost, dock and bake. 17.6 LB BOX F304A
DANISH DOUGH LECOQ CUISINE

2-15 pound blocks of silky Danish dough, made with the highest quality new England butter. 2/15 lb F301
PUFF PASTRY 1/8" DUFOUR

Take advantage of this tender, meticulously handmade, all-butter puff pastry dough created from a classic French formula made with 94-score, AA churned, sweet butter. Create quick Napoleons, hors'd'oeuvres or flaky pot pie tops, tasting as if you just went through the painstaking process of making your own puff pastry. The frozen shelf life is 6 months, and the quality cannot be surpassed. 12 sheets. (11 x 16 x 1/8") 10 lb cs froz F312
Phone Orders: 1-718-497-3888
R O Z E N
O U G H S
A N D
10 lb froz
B
F311 F313
A T T E R S
PUFF SHEETS ALL BUTTER DUFOUR "

The perfect thickness for making your own bouchees, vol au vents (patty shells), and turnovers. 6 sheets.
PUFF SHEETS CHOCOLATE DUFOUR

11 x 16 x 1/8" sheets. 6 sheets. 10 lb froz
PUFF DOUGH PENNANT

Available ready-to-sheet for convenience and versatility, this pennant dough is produced with a patented roll in shortening (not butter), yet still light and flaky, with no greasy aftertaste. Its consistent shape and thickness delivers a high, even rise every time you bake. 2/15 lb froz F305
PUFF SHEETS 10"x15" PENNANT

Available pre-sheeted for convenience, pennant puff pastry is produced with a patented roll in shortening(not butter), yet it is light and flaky, with no greasy aftertaste. Its consistent shape and thickness delivers a high, even rise every time you bake. Sheets thaw in just 10 minutes. 20/12 oz froz F310
MISCELLANEOUS MIXES (Powdered) BISQUICK MIX BLUEBERRY MUFFIN MIX MODERN MAID BRAN MUFFIN MIX MODERN MAID BROWNIE MIX GENERAL MILLS BUCKWHEAT PANCAKE MIX (DCA) CORN MUFFIN MIX DELUXE MODERN MAID PANCAKE & WAFFLE MIX (DCA) PANCAKE MIX EGG MODERN MAID MISCELLANEOUS CAKES AND PASTRIES (Frozen Cakes) BROWNIE DOUBLE CHOC. SHEET PAN CHEESE BLINTZES FROZEN CHEESECAKE PEARL RIVER TIRAMISU CHOCOLATE CUP CRME BRULEE LEMON BARS MADELINES PATE SUCREE DOUGH-11X16X1/8 12 SHEETS AYSR PIE SHELL DUFOUR PATE BRISEE 20/9 AYSR
6/5 lb cs 6/5 lb cs 6/5 lb cs 6/5 lb cs 6/5 lb cs 6/5 lb cs 6/5 lb boxes 6/5 lb cs
GM201 GM200 GM205 GM221 GM251 GM210 GM250 GM220
24/3" square 12/12 ct 2/cs 2/4.25 lb trays 24/6 oz cs
FD506 F820 FD305 D210 FC207
M I S C E L L A N E O U S P I E A N D T A R T
BOBOLI PIZZA DOUGH 6'' Preseasoned, prebaked pizza crusts. Great for last minute hors d'oeuvres and entres.
D O U G H S , S H E L L S
36/4 oz froz
F320
BOBOLI PIZZA DOUGH 8'' Preseasoned, prebaked pizza crusts. Great for last minute hors d'oeuvres and entres.
24/8 oz froz
F321
PIZZA BALL DOUGH
PIZZA BALL DOUGH A classic crust, designed for those who want a more traditional pizzeria pizza shell without all the work. A favorite for chain operators who demand quality and consistency.
Spring Roll Wrappers DUMPLING WRAPPERS GYOZA

F316 F327 F328 24/14 oz 48/8oz 40/25CT
MOOSHU DUCK WRAPPERS 10pcs SPRING ROLL WRAPPERS 8x8TYJ
18/22 oz cs froz
F322N
PIZZA SHELLS 9" ULTRA THIN This "thin as a dime" crust was developed as a newer alternative to the more traditional, thicker pizza crust. Cooks crispy on the bottom, golden brown, yet moist inside. Provides a high-quality, consistent California or Northern Italian-style pizza crust each and every time.
PA S T RY S DUFOUR
H E L L S
50 pc cs
F780
F r o z e n
CHOCOLATE ROUND DESSERT SHELLS 144 ct/cs GCA101 CREPE SHELLS FROZEN
10/20 ct cs 2/15 lb cs 24/14 oz froz F831 F301 F316
Whether the item may be puff pastry dough, hors d'oeuvres, petits fours or canap shells, Dufour succeeds in making them all with the same skill and ingredients of any three-star restaurant. With standards of quality fitting the most discerning palates, know that Dufour's items are as good as a top pastry chef's or of someone's French grandmother (who really knows how to bake!). These shells are raw dough placed in individual, petite foil cups, frozen and ready to bake at your convenience.
5 Traditional Tart Shell

Handmade French pie pastry for your own savory or sweet fillings. No breakage, because you bake them. Wonderful for appetizers, or use for dessert tables. Choose a seasonal fruit with custard or just a glaze. 80 ct cs F302
DANISH DOUGH FROZEN PENNANT DUMPLING WRAPPERS GYOZA FEUILLES DE BRICK

Thankfully, these brilliant, round sheets of delicate, paper-thin, dough have become popular on menus of all fine restaurants in a variety of applications. Whether they are shaped and baked off as a crispy bowl housing a scoop of sorbet or used in a savory application in the shape of a beggar's purse, feuille de bric is as exciting to the customer as it is practical and innovative to the chef. 250 pc pkg 24/1 lb cs 24/1 lb cs 90/1 3/4"/cs 12/1 lb cs F250 D141 D140 F340 D143
3 Herb Tart Shell

A blend of Provenal herbs in a pte brise dough made with low-cholesterol margarine. Excellent with both mild and assertive fillings. 112 ct cs F309
3 Chocolate Tart Shell

Dutch cocoa powder, butter, margarine and sugar make a crunchy, deep chocolate setting for fruits, pastry cream, ice cream and custard. These shells elevate the simplest fillings to elegant desserts. 228 ct cs AYSR
3" Traditional Tart Shell

FILO DOUGH APOLLO 12X17" FILO DOUGH FANTIS 13X17" FILO SHELLS MINI 1 3/4" ATHENS KATAIFI DOUGH APOLLOShredded phyllo dough, used for pastries. PIE SHELL 6" COUNTRY CHEF
48 ct froz 24 ct froz 24 ct froz F798 F800 F799
11/2''Blue Corn Tart Shell

A more subtle, earthy flavor than yellow corn, our blue corn shell is made with canola oil, unbleached white flour and a blue corn meal ground to our specifications. A colorful contrast to your creative fillings, they're wonderful for hot or cold hors d'oeuvres or tarts.
228 ct cs AYSR
11/2''Corn Cup Tart Shell

Tasty, versatile and healthy, the corn pastry is made with masa harina corn flour, olive oil and canola oil. Of course, Mexican and southwestern-style fillings are a natural, but the corn shell also succeeds as a base for international fillings of all kinds.
PIE SHELLS 10" COUNTRY CHEF PIE SHELLS 9" FROZEN COUNTRY CHEF STRUDEL LEAVES
Flakey sheets of srtudel dough. Frozen, just defrost and use to create your own strudel. D142
228 ct cs F314
11/2''Herb Tart Shel

A blend of Provenal herbs in a pte brise dough made with low-cholesterol margarine. Excellent with both mild and assertive fillings. 228 ct cs F307
11/2''Traditional Tart Shell

Dufour Pate Brisee Dough Sheets

AYSR
Dufour Pate Sucree Dough Sheets

AYSR
Phone Orders: 1-718-497-3888
C o o k i e s
AMARETTI COOKIES LAZZARONI Individually tissue-wrapped dark almond biscuits with bitter almond flavor in Lazzaronis famous decorative red tin. FORTUNE COOKIES You will have the blessing of many a fine feast.
96 ct cs
AYSR
12/1 lb tin 6/2 lb bags
GC311T GC311B
GAUFRETTES FAN WAFERS LOCMARIA Buttery, flaky fan wafer cookies, traditionally served with ice cream.
BISCOTTI CANTUCCINI COOKIES Delicious biscotti imported from Italy.
1.5 kg boxes 12/16 oz cs 24/8 lb cs
GC327 GC313 GC302
GINGERSNAP OLD-FASHIONED NABISCO GRAHAM CRACKERS HONEY MAID LADY FINGERS Traditional "lady fingers" from Italy, used for tiramisu and other dessert recipes.
15/250 ct cs 182 ct cs 336 ct cs
GC301 GC370 GC375
CANNOLI SHELLS - LARGE CANNOLI SHELLS - SMALL CIGARETTE COOKIES FANTIS Delicate, flaky cigarette cookies filled with a hazelnut-and-chocolate cream.
12/500 gr cs 35 lb bulk cs
GC315 GC307E
OREO BASE CAKE COOKIES
6 cans/box
GC309
MADELINES These petite, classically-French, shell-shaped butter cakes have a flavor and appearance perfect enough to delight even Marie Antoinette. About 2 inches long, they are lightly flavored with vanilla and dusted with powdered sugar. These are a perfect accompaniment to tea, sorbet or fruit desserts.
2/3 lb cs
FD505

Pastries

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Pastry Chefs Guide

Semisweet & Milk

Dark & Bittersweet

Phone Orders: 718-842-8700

Chocolate Drops 4000ct

Choc. Drops White

Cocoa Powder Rojo

4000 ct semi-sweet chocolate chips. 10 lb box GB813

1000 ct white chocolate chips. 10 lb box GB815

Pate a Glacer Dark

Pate a Glacer White

Hazelnut milk chocolate. 38% hazelnuts. 4 kg pail GB818

DECORATIVE CHOCOL ATE: CUPS & SHELLS

Marble Tulip Large/ Small Marie Charlotte Truffle Shells

Petit Fours Assorted (4)

135 pcs/cs GCA102 288 pcs/cs GB826 288 ct GCVIN5

210 ct box GB825 168 ct box GB826 270 ct AG406

Phone Orders: 1-718-497-3888

DECORATIVE CHOCOL ATE: THE CORTES FAMILY

Cortes Triangle Striped

Cortes Square Marbled

CURLS, CRUNCHES & PIECES

Mini dark chocolate curls for cake decorating. 5 lb box GB832

Mini white chocolate curls for cake decorating. 5 lb box GB833

Coffee-flavored chocolate coffee beans. 3 kg box GB841

Paillete Feuilletine Cocoa Barry

Praline Grains Cocoa Barry

GB836 GB838 GB840 GB837 GB839 GB835

Dark & Bittersweet

Phone Orders: 1-718-497-3888

Phone Orders: 1-718-497-3888

Apricot Glaze Spray

Phone Orders: 1-718-497-3888

MIXES & PRODUCT

SUCRASEC NOUGAT STABILIZER

HOT PROCESS PASTRY CREAM POWDER

INSTANT CUSTARD CREME

SPONGE CAKE PLAIN

SUCRETUILE FLORENTINE MIX

WHIPPED CREAM LIQUID 1 qt

Decorative Pastry Ingredients

COLORS SUGAR ASSORTED 8x 1 oz

SUGAR DCOR GRANULES 5 kg

TRANSFERS ASST. JOCONDE 20 ct

TRANSFERS ASSORTED TRADITIONAL 20 ct

ACETATE ROLLS 40mmx50m

ACETATE ROLLS 45mmx50m

ACETATE ROLLS 50mmx50m

GUITAR SHEETS 500 ct

STRUCTURED SHEETS ASSORTED 20 ct

Phone Orders: 1-718-497-3888

BOURBON VANILLA BEANS PATISSE

BOURBON VANILLA EXTRACT PURE PATISSE

SEVAROME MADAGASCAR BOURBON VANILLA PASTE

TAHITIAN VANILLA BEANS PATISSE

TAHITIAN VANILLA EXTRACT PURE PATISSE

Non-alcoholic, concentrate coffee flavor.

ALMOND BITTER OIL GB858

APPLE PASTE GB885

BANANA PASTE GB892

BERGAMOT PASTE GB891

CARDAMOM PASTE GB896