march 2013 product guide fine dining pastry hospitality

78
FILLINGS, PRALINES & NUT PASTES
Create quality pralines & chocolates with
this collection of pastes, fillings & gianduja
Code
Product Name
Weight
Packed
VAT
£
% min. Cocoa
% min. Nut
Ready to use
For piping
For whipping
For Coating
For Flavouring
Bakingproof
Freezable
Product Information
Application
F06.21065
Michel Cluizel Praline
Pâtissier (50%)
5kg Tub N 50% ✓ ✓ ✓ ✓ ✓
31% almond & 19% hazelnut
praline for use in pastry,
chocolate or ice cream
NOI3065
CARMA Noisor Hazelnut
Paste Unsweetened
2.1kg Tub N 96% ✓ ✓ ✓ ✓
Waterfree paste based on
finest hazelnut pastry paste.
Can be used directly from the
pail. Ideal temperature 24°C
Use 60-100g per kg mass. For flavouring
of couverture, glazes, ganaches, creams,
fillings, ice creams and batters
PPD3535
CARMA Praline Prima
Hazelnut (37%) Paste
6kg Tub N 37% ✓ ✓ ✓
Can be used directly from the
pail. Ideal temperature 24°C.
No decanted oil
For flavouring and colour of ice creams,
creams, desserts. As a basis for pralines
and chocolate specialities
PPD3563
(new smaller size)
CARMA Praline Prima
Hazelnut Paste
2.1kg Tub N
I04.562
Pure Pistachio Paste
(100%)
1kg Tin N
100% pure pistachio paste
from Bronte (Sicily), thick,
with an intense colour and
flavour
S12.DF18E
FELCHLIN Pistacia Vera
Purée Paste
1kg Tin N 90% ✓ ✓ ✓
Waterfree pistashio paste
with 90% pistachio. Warm up
at 28ºC to 32°C.
To flavour creams & ice creams
CAN3035
CARMA Canachoc -
Chocolate Filling (19%
Ganache)
6kg Tub N 19% ✓ ✓ ✓ ✓ ✓
Can be used directly from the
pail. Ideal temperature 24°C
As filling for tarts, cakes,
pastries and cookies
CAOR
CARMA Caor Cocoa
Paste (60%) (No Added
Sugar)
2.1kg Tub N 60% ✓ ✓ ✓ ✓
Waterfree paste based on
finest cocoa pastry paste. Can
be used directory from the
pail. Ideal temperature 24°C
Use 40 - 80g per kg mass. For
flavouring of couverture, glazes,
ganaches, creams, fillings, ice
creams and batters
CCR3517
CARMA Carmamella
Caramel (54%) Cream
Filling (Liquid Caramel)
6kg Tub N ✓ ✓ ✓ ✓ ✓
Can be used directly from the
pail. Ideal temperature 24°C
As filling or for flavouring of pastries,
desserts, ice-creams and candies
S12.TM01E
FELCHLIN Salted
Caramel Cream Filling
5.5kg Bucket N ✓ ✓ ✓ ✓
Caramel Cream with sea salt. Ready to use
cream for filling or flavouring of pralines,
cakes, specialities and confectioneries
S12.DC14E
FELCHLIN Praline Paste
Croquantine
5kg Bucket N 36% ✓ ✓ ✓ ✓ ✓ ✓
Warm up at 28°C - 32°C.
Almond Cream with flaky
wafers
As filling for pastries, cakes,
pralines and desserts
S12.DC21E
FELCHLIN Praline Rustic
Noble (60%)
6kg Tub N 1% 60% ✓ ✓ ✓
Praline paste with caramelised
hazelnuts. For flavouring
pralines, cakes, sponges,
mousses, ice creams etc.
For flavouring: Add 10-30% of
praline paste. For best use, store
between 5°C to 8°C
MARZIPAN
Code
Product Name
Weight
Packed
VAT
£
% min. Nut
Ready to use
For decoration
For whipping
Easy to roll out
Firm
Can be flavoured
Freezable
Product Information
Application
MFM
CARMA Marzipan For
Modelling (60% Sugar)
7kg Box N 26% ✓ ✓ ✓ ✓ ✓
Close bag properly after use, to
prevent from drying out
For modelling of decoration items or
figures
MSP4540
CARMA Marzipan Filling
(50% Sugar)
7kg Box N 36% ✓ ✓ ✓ ✓ ✓
Close bag properly after use, to
prevent from drying out
For pralines and several specialities, with
best conservation
Y/N denotes VAT status
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