Coffee-roasting - Import export

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

( Coffea Robusta & Arabica seed extract ) Our coffee extracts range is rich and non-exhaustive ; It offers many different coffee taste, coming from a selection and blending of different coffee origins (Arabica, Robusta), various roasting degrees, to be able to create the true and authentic flavours from coffee: Extracting using volatile solvent: coffee resinoids and absolutes Extracting using ethyl alcohol : coffee oleoresins and extracts with various concentrations Gentle extraction of coffee with alcoholic solutions : coffee infusions Distillating: coffee distillates and spirits Organic certification for our coffee extracts upon request

Improve existing equipment by integrating our infra-red emitters, with a positive impact on productivity, quality and energy savings. DRYING TUNNELS AND COMBI OVENS For baking, browning, toasting and marking : Biscuits, Bread, Brioche, Toast, Pizza, Pancake, Chips, Chips, Cereals, Meringues... BURNER INTEGRATION EQUIPMENT Deep fryers Kettle Coffee roasting Baking trays Decontamination of cheese crusts

Choose our metal fibre burners, choose our infra-red emitter technology for a more efficient, flexible and compact installation. DRYING TUNNELS AND COMBI OVENS For baking, browning, toasting and branding : Biscuits, Bread, Brioche, Toast, Pizza, Pancake, Chips, Chips, Cereals, Meringues... BURNER INTEGRATION EQUIPMENT Deep fryers Kettle Coffee roasting Baking trays Decontamination of cheese crusts

Red organic wine Grape varieties Syrah 60% - Cabernet Sauvignon 40%. Aged for 24 months in new oak barrels, aged in bottle for 1 year. Tasting A very intense garnet red colour, a powerful, complex and delicate nose. Intense and structured on the palate: - Texture: beautiful matter with silky tannins - Aromas: ripe black fruits - Empyreumatic aromas: roasted coffee - Finish: silky with notes of sweet spices Pairings Can be Recommended for dinners such as: - Roast leg of lamb à la Provençale - Hare à la royale - Wild boar stew - Ribs on the bone / Grilled veal chop - Dark chocolate cake see the technical sheet