Pastry
Pastisserie Mixes
For Cakes and Muffins
| Characteristics | ||
|---|---|---|
| BLT Muffin Mix |
It imparts a very soft and fluffy crumb to muffins. |
See detail |
| Choco Plus Cake Mix |
Very good bloom and excellent chocolate flavour. |
See detail |
| Chocolate Muffin Mix NLT |
Muffins get a silky, fluffy crumb, with a nice chocolate flavour. |
See detail |
| Concentrated Cake Mix |
Fluffy crumb, good bloom and excellent volume. |
See detail |
| Concentrated Chocolate Muffin Mix |
It provides a smooth texture. It allows the inclusion of fruit pieces or chocolate chips. |
See detail |
| Concentrated Toffee CS Mix |
It allows making toffee flavoured products. |
See detail |
| Concentrated White Muffin Mix |
It provides a smooth texture. It allows the inclusion of fruit pieces or chocolate chips. |
See detail |
For Cupcakes
| Characteristics | ||
|---|---|---|
| Concentrado Magdalenas Plus |
Concentrate for making cupcakes with excellent volume and texture. |
See detail |
| Magmix |
Formula for cupcakes making. |
See detail |
To prepare Éclairs and Cream Puffs
| Characteristics | ||
|---|---|---|
| Lionmix |
Used to make éclairs and cream puffs. 300g Lionmix, 250g eggs, 90g oil, 360g water. |
See detail |
For Churros, Crullers and Porras
| Characteristics | ||
|---|---|---|
| Buñolmix |
Mix for making wind fritters. |
See detail |
| Mix 4 Completo |
Formula for crullers. Just add water. |
See detail |
| Porfrit |
Mix for making churros. |
See detail |
For Fried Doughnuts
| Characteristics | ||
|---|---|---|
| Mix Rosquillas |
Formula for making fried doughnuts. |
See detail |
Others
| Characteristics | ||
|---|---|---|
| Concentrado Brownie |
Concentrated product for making brownies |
See detail |
| Cookie Mix |
Powdered formula for making soft cookies. |
See detail |
| Mix Brownie |
It makes possible to produce high-quality brownies. |
See detail |
| Mix Coulant |
Concentrated product for making coulants |
See detail |
| Mix Crep |
Powdered formula for making creps. High-consistent and flavour products obtained. |
See detail |
Sponge Cake Mixes
Sponge Cake Mixes
| Characteristics | ||
|---|---|---|
| Bisc Mix |
Products have a good volume and a crisp cut. Uniform honeycombed crumb. It allows soaking with syrup. |
See detail |
| Concentrado Bizcocho Choco |
Concentrate for making chocolate sponge cakes. |
See detail |
| Rollmix |
Formula for making cake layers with excellent flexibility, easy to roll and with a clean cut. |
See detail |
| Sponge Cake Concentrate |
Concentrate for making sponge cakes. |
See detail |
Creams and Fillings
Cold-processed Custard
| Characteristics | ||
|---|---|---|
| Excelcrem |
It contains whole milk. A traditional cream with an excellent flavoured is quickly and easily obtained. |
See detail |
| Frivel Crema Catalana |
Range of filling creams. Freezing-thawing resistant, with a smooth final texture. It may be made with water or milk. |
See detail |
| Frivel Plus |
A cream with an excellent flavour is quickly and easily obtained. Suitable for fillings and freezing and thawing resistant. |
See detail |
| Frivel Range |
Range of filling creams. Freezing-thawing resistant, with a smooth final texture. It may be made with water or milk. |
See detail |
| Top Cream |
Custard with a spongy body. Resistant to freezing and thawing, firing cooks without collapsing into the creation. Different flavours. |
See detail |
| Top Cream Choco |
Custard with a spongy body. Resistant to freezing and thawing, firing cooks without collapsing into the creation. Different flavours. |
See detail |
Hot-processed Custard
| Characteristics | ||
|---|---|---|
| Chococrem |
Powdered formula for preparing cocoa cream. |
See detail |
| Cremcal Concentrate Range |
Formula for making a long lasting custard. Vanilla and cocoa flavour. |
See detail |
| Cremvain |
Formula for making a long lasting custard. Smooth texture with a nice hint of vanilla and caramel |
See detail |
| Termicrem Concentrate Range |
Formula for making a long lasting custard. Vanilla and cocoa flavour. |
See detail |
Baking resistant Ready to use Creams
| Characteristics | ||
|---|---|---|
| Dulce de leche Cream |
Dulce de leche flavour cream. Very smooth and melting texture. |
See detail |
| Termicrem Dark Chocolate |
Cocoa cream. Creamy texture. |
See detail |
| Termicrem Nata, Lemon, Vanilla |
Different flavours. It keeps the creamy texture. |
See detail |
| Termicrem Plus |
Vanilla flavour cream. Smooth and shiny texture. |
See detail |
| Termicrem Soft |
Vanilla flavour cream. Smooth and melting texture. |
See detail |
| Termicrem Soft Choco |
Cream with an excellent chocolate flavour. Smooth and melting texture. |
See detail |
Ready to use Creams to inject after cooking
| Characteristics | ||
|---|---|---|
| Arcecream |
Maple cream with natural flavouring. |
See detail |
| Artecrem Dulce de Leche |
Cream with dulce de leche. Smooth and creamy texture. |
See detail |
| Artecrem Milk Chocolate |
Cream with an excellent milk chocolate flavour. |
See detail |
| Artecrem Plus |
Typical artisan flavoured custard. Creamy texture. |
See detail |
| Artecrem Soft |
Vanilla flavour cream. Very smooth texture. |
See detail |
| Artecrem Toffee |
Cream with an excelent toffee flavour. Smooth and creamy texture |
See detail |
| Artecrem Vanilla |
Vanilla flavour cream. Creamy texture. |
See detail |
| Caramelcrem |
Cream with natural caramel flavour. |
See detail |
| Chocolate & Hazelnut Artecrem |
Cocoa and hazelnut cream. Smooth texture. |
See detail |
| Frescream |
Cream with natural strawberry flavour. |
See detail |
| Frescream Gel, Oragecream Gel |
Creams in different flavours. Glossy, gel-like texture |
See detail |
| Limoncream Soft, Toffecream Soft |
Creams in different flavours. Smooth and very creamy texture. |
See detail |
| Vainicrem |
Cream with natural vanilla flavour. |
See detail |
| Yogurcream |
Sour yoghurt cream. Smooth and very creamy texture. |
See detail |
Cold-processed Savoury Fillings
| Characteristics | ||
|---|---|---|
| Bechamel |
Powdered formula for making bechamel. Suitable as a base for other savoury fillings. |
See detail |
| Chestar Range |
Powdered formula for making different cheese creams, blue cheese, roman-type cheese, manchego, mascarpone, parmesando, creamy chease, and so on. |
See detail |
| Plain |
Plain formula suitable as a base for making all kind of savoury fillings. |
See detail |
| Salmon Range |
Formula for salmon cream. |
See detail |
| Seafood Range |
Formula for shellfish cream. |
See detail |
| Veal Range |
Formula for veal cream. |
See detail |
Read to use Savoury Fillings
| Characteristics | ||
|---|---|---|
| Caramelsalt A |
Ready-to-use caramel flavoured filling with a hint of salt. Product for filling or applying on already baked pieces. |
See detail |
Semifreddos and mousses
Semifreddos and mousses
| Characteristics | ||
|---|---|---|
| Crema Catalana Instanmix |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Berries |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Caramel |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Cheese |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Chocolate |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Cremé Brûleé |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Lemon |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Pear |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Plain |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Strawberry |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Strawberry & Yogurt |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Tiramisú |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Toffee |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix White Chocolate |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
| Instanmix Yogurt |
Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed. |
See detail |
Glazes and decoration
Products for Glazing
| Characteristics | Dose | ||
|---|---|---|---|
| Glasspol B Range |
Heat Glasspol to the right temperature (between 50 and 70ºC, depending on the product) and apply directly. |
Direct or mixed with water. | See detail |
| Glasspol Plus |
Resistance to freezing and thawing. |
1 Kg, 225 g water | See detail |
| Glasspol Range |
Perfect glaze. It provides resistance to products moisture. |
200-220 g, 1 L water | See detail |
Products for decoration with cocoa
| Characteristics | Dose | ||
|---|---|---|---|
| Caofas |
Moisture resistant. |
Spinkle the required quantity over the product surface. | See detail |
| Caofas Plus |
Cocoa butter enriched product. Freezing-thawing resistant. |
Spinkle the required quantity over the product surface. | See detail |
| Caofas V |
Freezing-thawing resistant. |
Spinkle the required quantity over the product surface. | See detail |