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France
Bilberry Blackberry Blackcurrant Cherry Currant Gooseberry Raspberry Strawberry Wild-strawberry
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Cocoa vanilled, Chocolate cocoa-honey Calisson, Nougatine, Praline hazelnut Caramel Milk-Butter Cinnamom Coffee caramel-ristretto-roasted, Cappucino Honey Maple Malt Pastry specialties: Tatin, Lemon-Pie, Tropezienne pie, Crème brûlée Truffon Vanilla
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Almond Bitter almond Amaretto Hazelnut Nougat Peanut Pistachio Turron Walnut
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Bergamot Green Lemon Lemon Lime Orange Bitter Orange Grapefruit Tangerine Yuzu
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Apricot Apple Fig French plum Grape Green apple Melon Peach Pear Plum Quince
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Flowers: Hibiscus, Iris, Jasmine, Lavanda, Mimosa, Orange blossom, Orchid, Poppy flower, Rose, Violet Aromatic plants: Eucalyptus, Lemon verbena, Lemon-tree, Mint, Pine, Rosemary, Thyme And also: Anised liquorice, Aloe Vera, Cactus, Fennel, Liquorice, Pine, Tea – Green Tea
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Anise Banana Candy floss Chewing gum Eucalyptus Liquorice Mint Strawberry Kola Tuti-frutti
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Brioche: oranged-rhum-caramel, buttered-orange-citron-rum Biscuit vanilled, Vanilla Caramel Cereals Cake milky-oranged-vanilled Gingerbread Madeleine Panettone Speculos
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Absynth Cherry Curacao, Orange-curacao Irish Coffee Marc Margarita Mojito Rum Tequila Vodka Whisky
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Banana Coconut Exotic Fruits Kiwi Lychee Mango Pandan Pineapple Passion fruit Yuzu
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Flavouring Caramel Coffee: atomized/freeze-dried/Arabica and Robusta (different origins) Liquorice soluble Marc of Champagne Anethol Vanilla beans (Bourbon) Vanilla powder and vanilla grains Vanilline 100% pure
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Pure pistachio paste Praline pastes and/or flavoured and/or coloured (natural or azo-free colourings) With bitter almond or fruity or roasted taste Colour: from flashy to pastel green, until green-brown.
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Unroasted almond paste Unroasted sugared almond paste with our without flavourings
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Cashew nut: pure paste Coconut: sugared paste 50% – paste prepared and flavoured Pecan nut: pure paste Walnut: pure paste – sugared & flavoured paste
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Gianduja: chocolate/hazelnut paste Nougat: nougat paste crunchy or smoothy paste Tiramisu: Hazelnut, coffee, Marsala
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France
Texturing agents intended to provide content and a certain resistance over time and to the conditions of use, conservation, transformation, transport of food. SEVAGEL 64G: stabilizer for ice-creams SEVAGEL 64S, 65S: stabilizers for ice-creams & sherbets SEVAGEL: emulsified stabilizer for ice-creams Stabilizer for crème pâtissière-custard Stabilizer for whipped cream
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Agar agar Sodium alginate Carrageenan Guar flour Gelatin in powder Arabic gum Xanthan gum Carob flour Pectin
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Yellow: carthame Yellow/Orange: carotene, annatto, paprika, lutein Brown: caramelized sugar, malted barley Red: beetroot, anthocyanin Green: chlorophyll Blue: spirulina Black: coal
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Apple Blackcurrant Lemon form Sicily Pear Raspberry Strawberry Other fruits on request
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