Syrups- sugar - Import export

Natural Madagascan vanilla flavour, available in various concentrations from 0.4 to 5% vanillin on different carriers PEG, glycerine, sugar syrup.

Calissons from Provence cooked in a cauldron using traditional methods. Find all the flavours of almonds, candied melon and candied orange peel in this oval delicacy with pointed ends, the shape of which gives it its originality. Traditional recipe, calissons made in our workshops. Ingredients : Almonds, candied melon (melon, glucose-fructose syrup, sugar), sugar, glucose-fructose syrup, egg white, candied orange peel (orange peel, glucose-fructose syrup, sugar), unleavened bread (potato starch, sunflower oil), natural flavourings (quinine). Method of production: Sugar and glucose syrup cooked in a cauldron, with orange peel, melon and almonds. Allergens: Almonds, egg, possible traces of nuts. Storage recommendations : Store closed and dry between 18 and 22°C. Best before date: 12 months

200g sachet of Montélimar Hard Nougat, appreciated for its flavour and crunchiness. Diane de Poytiers' Montélimar hard nougat is made from a traditional recipe of honey, almonds, pistachios, sugar, egg whites and vanilla. A nougat speciality, it is produced in the Drôme provençale region in Montélimar (26200) - Traditionally, Nougat de Montélimar is flavoured only with vanilla and made with almonds, pistachios and Provencal honey. Ingredients : Almonds, Sugar, Glucose syrup, Honeys, Pistachios, Potato starch, Unleavened bread (Water, starch, vegetable oil), Egg whites, Natural vanilla flavouring. Method of production: Honey and glucose syrup cooked in a pan, egg whites followed by cooked sugar, vanilla, almonds and pistachios. Allergens: Almonds, egg, pistachios, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Best before date: 12 months

A delicious combination of Montélimar Nougat and this speciality from Lyon. The sweetness of the nougat and the crunchiness of the praline combine harmoniously. A real treat! A new bag with a riveted card closure adds a touch of elegance to this delicacy. Ingredients : Sugar, glucose syrup, honey, almonds 15%, red praline (sugar, almonds 15%, glucose syrup, starch, rapeseed oil, colour E120, E160a), unleavened bread (potato starch, water, olive oil), egg albumin, natural vanilla flavour. May contain other nuts. Method of production: Honey and glucose syrup cooked in a cauldron, egg whites followed by cooked sugar, vanilla, almonds and pralines. Allergens: Almonds, egg, pistachio, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Use-by date: 12 months )

Discover our soft Montélimar blueberry nougats. Deliciously fruity! These fruit nougats are a subtle blend of honey, almonds and small blueberry berries. An original recipe created in our workshops by our artisan nougat-maker. Ingredients : Sugar, glucose syrup, honey, almonds, dehydrated blueberries (8.5%), icing sugar, potato starch, unleavened bread (water, starch, olive oil), egg whites, natural vanilla extract. Method of production: Honey and glucose syrup are cooked in a pan, followed by egg whites, cooked sugar, vanilla and almonds. Blueberries are then added. Allergens: Almonds, egg, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Best before date: 12 months

A harmonious blend of honey and almonds with a light caramel flavour, Nougat noir de Provence is an essential confectionery in the 13 desserts at Christmas. This hard black nougat with a high honey content is made according to the traditional Provencal recipe of our grandmothers. Ingredients: Almonds, Sugar, Glucose Syrup, Honey, Unleavened Bread (Water, starch, olive oil). Manufacturing Method: Cooking of honey and glucose in a cauldron, followed by the addition of cooked sugar and then almonds. Allergens: Almonds, possible traces of tree nuts. All our nougats are guaranteed GLUTEN-FREE. Storage Recommendations: Keep closed and away from moisture between 18 and 22°C (64 and 72°F). Shelf life: 12 months

About Nougat de Montélimar : A nougat speciality, it is produced in the Drôme provençale region in Montélimar (26200) - Traditionally, Nougat de Montélimar is flavoured only with vanilla and made with almonds, pistachios and Provencal honey. Ingredients : Sugar, almonds, glucose syrup, honey, pistachios, potato starch, icing sugar, unleavened bread (water, starch, vegetable oil), egg whites, natural vanilla flavouring. Method of production: Traditional cooking in a copper cauldron in the open air. Honey and glucose syrup are cooked in the cauldron, followed by egg whites, cooked sugar, almonds and pistachios. Allergens: Almonds, egg, possible traces of nuts. All our nougats are guaranteed GLUTEN-FREE. Storage recommendations : Store closed and dry between 18 and 22°C. Use-by date: 12 months

Soft chestnut nougat ! A delicious blend of honey, chestnut cream, and almonds. An authentic flavour for this original recipe made in our workshops. The woody flavour of chestnut cream combined with the sweetness of honey, a real treat! Ingredients: Sugar, Glucose Syrup, Almonds, Honey, Chestnut Cream (8.2%), Icing Sugar, Pistachios, Potato Starch, Unleavened Bread (Starch, water, olive oil), Egg Whites, Natural Vanilla Extract. Manufacturing Method: Honey and glucose syrup are cooked in a cauldron, with the addition of egg whites followed by cooked sugar. Chestnut paste, vanilla, pistachios, and almonds are then added. Allergens: Almonds, Egg, Pistachio, possible traces of tree nuts. All our nougats are guaranteed GLUTEN-FREE. Storage Recommendations: Keep closed and away from moisture between 18 and 22°C (64 and 72°F). Shelf life: 12 months

Light and crusty, the Melba toasts are the fruit of a trade secret. Cooked with opened mould, the paste can raise freely, thus making it possible cereals to release all savor so characteristic of the ROGER Rusks toasts. Rusks Aix Flower Wheat Flour Wheat flour, gluten, vegetable fats (not hydrogenated oils and greases (palm and colza), water), baker yeast, salt, invert sugar syrup, malt, emulsifying agent : lecithin soya (OGM free). Packaging: about 22 per box

The From Aix Melba toasts without salt will make it possible to the amateurs to be able to appreciate a texture which is crusty while keeping a controlled food. Wheat flour, gluten, vegetable fats (not hydrogenated oils and greases (palm and colza), water), baker yeast, invert sugar syrup, malt, emulsifying agent : lecithin soya (OGM free). Packaging: about 22 per box

The most popular bottle of organic maple syrup, an amber coloured, rich tasting syrup accompanies many desserts and sweet preparations. It is a true sugar in its own right, a natural whole sugar, the sugar of the forest. Its unique flavour will satisfy young and old alike! The maple grove managed by La Ferme Vifranc inc. is managed gently, without intensive felling or pruning, and the maples cohabit with other tree species, for a harmonious and balanced forest, certified organic. Organic maple syrup is produced in mid-March and late April. Vifranc Farm's high standards of quality are reflected in this exceptional syrup, through particularly demanding methods of working the maple grove and producing the maple syrup: - Two varieties of maple are used to obtain this syrup, the sugar maple and the flat maple. - As soon as the sap is harvested, it is stored in stainless steel tanks to mature for 24 hours.