Pastelería

Pastisserie Mixes

For Cakes and Muffins

Characteristics
BLT Muffin Mix

It imparts a very soft and fluffy crumb to muffins.

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Choco Plus Cake Mix

Very good bloom and excellent chocolate flavour.

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Chocolate Muffin Mix NLT

Muffins get a silky, fluffy crumb, with a nice chocolate flavour.

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Concentrated Cake Mix

Fluffy crumb, good bloom and excellent volume.

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Concentrated Chocolate Muffin Mix

It provides a smooth texture. It allows the inclusion of fruit pieces or chocolate chips.

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Concentrated Toffee CS Mix

It allows making toffee flavoured products.

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Concentrated White Muffin Mix

It provides a smooth texture. It allows the inclusion of fruit pieces or chocolate chips.

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For Cupcakes

Characteristics
Concentrado Magdalenas Plus

Concentrate for making cupcakes with excellent volume and texture.

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Magmix

Formula for cupcakes making.

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To prepare Éclairs and Cream Puffs

Characteristics
Lionmix

Used to make éclairs and cream puffs. 300g Lionmix, 250g eggs, 90g oil, 360g water.

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For Churros, Crullers and Porras

Characteristics
Buñolmix

Mix for making wind fritters.

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Mix 4 Completo

Formula for crullers. Just add water.

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Porfrit

Mix for making churros.

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For Fried Doughnuts

Characteristics
Mix Rosquillas

Formula for making fried doughnuts.

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Others

Characteristics
Concentrado Brownie

Concentrated product for making brownies

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Cookie Mix

Powdered formula for making soft cookies.

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Mix Brownie

It makes possible to produce high-quality brownies.

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Mix Coulant

Concentrated product for making coulants

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Mix Crep

Powdered formula for making creps. High-consistent and flavour products obtained.

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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.

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Concentrado Bizcocho Choco

Concentrate for making chocolate sponge cakes.

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Rollmix

Formula for making cake layers with excellent flexibility, easy to roll and with a clean cut.

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Sponge Cake Concentrate

Concentrate for making sponge cakes.

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Creams and Fillings

Cold-processed Custard

Characteristics
Excelcrem

It contains whole milk. A traditional cream with an excellent flavoured is quickly and easily obtained.

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Frivel Crema Catalana

Range of filling creams. Freezing-thawing resistant, with a smooth final texture. It may be made with water or milk.

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Frivel Plus

A cream with an excellent flavour is quickly and easily obtained. Suitable for fillings and freezing and thawing resistant.

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Frivel Range

Range of filling creams. Freezing-thawing resistant, with a smooth final texture. It may be made with water or milk.

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Top Cream

Custard with a spongy body. Resistant to freezing and thawing, firing cooks without collapsing into the creation. Different flavours.

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Top Cream Choco

Custard with a spongy body. Resistant to freezing and thawing, firing cooks without collapsing into the creation. Different flavours.

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Hot-processed Custard

Characteristics
Chococrem

Powdered formula for preparing cocoa cream.

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Cremcal Concentrate Range

Formula for making a long lasting custard. Vanilla and cocoa flavour.

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Cremvain

Formula for making a long lasting custard. Smooth texture with a nice hint of vanilla and caramel

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Termicrem Concentrate Range

Formula for making a long lasting custard. Vanilla and cocoa flavour.

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Baking resistant Ready to use Creams

Characteristics
Dulce de leche Cream

Dulce de leche flavour cream. Very smooth and melting texture.

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Termicrem Dark Chocolate

Cocoa cream. Creamy texture.

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Termicrem Nata, Lemon, Vanilla

Different flavours. It keeps the creamy texture.

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Termicrem Plus

Vanilla flavour cream. Smooth and shiny texture.

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Termicrem Soft

Vanilla flavour cream. Smooth and melting texture.

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Termicrem Soft Choco

Cream with an excellent chocolate flavour. Smooth and melting texture.

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Ready to use Creams to inject after cooking

Characteristics
Arcecream

Maple cream with natural flavouring.

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Artecrem Dulce de Leche

Cream with dulce de leche. Smooth and creamy texture.

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Artecrem Milk Chocolate

Cream with an excellent milk chocolate flavour.

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Artecrem Plus

Typical artisan flavoured custard. Creamy texture.

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Artecrem Soft

Vanilla flavour cream. Very smooth texture.

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Artecrem Toffee

Cream with an excelent toffee flavour. Smooth and creamy texture

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Artecrem Vanilla

Vanilla flavour cream. Creamy texture.

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Caramelcrem

Cream with natural caramel flavour.

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Chocolate & Hazelnut Artecrem

Cocoa and hazelnut cream. Smooth texture.

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Frescream

Cream with natural strawberry flavour.

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Frescream Gel, Oragecream Gel

Creams in different flavours. Glossy, gel-like texture

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Limoncream Soft, Toffecream Soft

Creams in different flavours. Smooth and very creamy texture.

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Vainicrem

Cream with natural vanilla flavour.

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Yogurcream

Sour yoghurt cream. Smooth and very creamy texture.

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Cold-processed Savoury Fillings

Characteristics
Bechamel

Powdered formula for making bechamel. Suitable as a base for other savoury fillings.

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Chestar Range

Powdered formula for making different cheese creams, blue cheese, roman-type cheese, manchego, mascarpone, parmesando, creamy chease, and so on.

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Plain

Plain formula suitable as a base for making all kind of savoury fillings.

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Salmon Range

Formula for salmon cream.

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Seafood Range

Formula for shellfish cream.

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Veal Range

Formula for veal cream.

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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.

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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.

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Instanmix Berries

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Caramel

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Cheese

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Chocolate

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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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.

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Instanmix Lemon

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Pear

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Plain

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Strawberry

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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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.

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Instanmix Tiramisú

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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Instanmix Toffee

Powdered formula for making mousse, semifreddos and bavaroise cakes. It gives the appropriate thikness and texture to cream. Easily frozen and thawed.

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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.

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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