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Product
Code |
Product Description |
MANUFACTURER |
Case
Pack |
UOM |
MFG CODE |
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| 590905-1 |
ACETATE ROLL NEUTRAL |
PARIS GOURMET |
5CMx50M |
EA |
PCB9002/9080 |
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| 588500-1 |
ACID CITRIC |
PARIS GOURMET |
1/1# |
EA |
TIL050 |
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Natural food additive derived from fruits,used to adjust
acidity |
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| 588460-1 |
ACID TARTARIC |
PARIS GOURMET |
1/1# |
EA |
TIL055 |
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Natural food additive derived from fruits,used to adjust
acidity |
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| 588850-1 |
BIENENSTICH COOKIE MIX
1 |
PARIS GOURMET |
1/13.2# |
CS |
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Deluxe cookoe mix, shelf stable, and can last for 1 year. |
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| 591666-1 |
COOL SPRAY |
PARIS GOURMET |
1/16 OZ |
EA |
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A glazing spray to create a "wet"
sheen on a variety of items-a sugar gelatin |
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| 590317-1 |
CRME CANNOLI |
CANNOLI FACTORY
1.5#/4CS |
4/1.5# TUBES |
CS |
202 |
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A tubular shell filled with the traditional
cannoli crme a smooth,sweet, filling made from marscapone |
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| 590316-1 |
CRME CANNOLI CHOCOLATE |
CANNOLI FACTORY
1.5#/4CS |
4/1.5# TUBES |
CS |
202-C |
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A tubular shell filled with the traditional
cannoli crme (chocolate) a smooth,sweet, filling loaded with chocolate ships |
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| 588361-1 |
DECOMALT (ISOMALT) |
PARIS GOURMET |
1/15# TUB |
EA |
DEC201 |
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Grade AA Isomalt,a modified malt sugar. Used in
sugar free confectionary and sugar work |
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| 588250-1 |
DEXTROSE |
PARIS GOURMET |
1/5# |
EA |
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Monosaccharide or simple sugar that is about
20% less sweet compared to cane sugar-drived entirely from corn |
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| 588830-1 |
EMULSIFIER SIEBOLETT |
SIEBIN |
1/11# |
EA |
S0201 |
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Songe cake emulsifier |
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| 589240-1 |
ESSENCE LEMON
1/2LT |
PARIS GOURMET |
1/2LITER 6PK |
EA |
PA |
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| 589250-1 |
ESSENCE ORANGE |
PARIS GOURMET |
1/2 LITER 6PK |
EA |
PA8072 |
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| 588290-1 |
FONDANT PATISSIER PAIL |
PASTRY 1 |
1/33# |
CS |
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Extra white pastry icing |
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| 588270-1 |
FONDANT-DECO ROLLING |
PASTRY 1 |
1/10# |
EA |
PA7805 |
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White rolling fondant formulated to
refrigerate,freeze,and withstand humidity |
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| 588410-1 |
GELATIN PLAIN UNFLAVORED M |
KNOX |
12/16 OZ |
CS |
10041000035019 |
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Second line description |
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| 588390-1 |
GELATIN SHEETS (400 SHEETS) |
PARIS GOURMET |
25/2.2# |
EA |
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Food gelatin through acidic and alkalized
hydrolysis-pork and beef origins |
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| 587341-1 |
GLAZE CRISTAL CLEAR/NEUTRAL |
PASTRY 1 |
1/26# |
EA |
PA1760 |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications |
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| 587382-1 |
GLAZE GELSTAR-CRISTAL APRICOT |
PASTRY 1 |
1/11# |
EA |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications. Premium apricot |
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| 587381-1 |
GLAZE GELSTAR-CRISTAL APRICOT |
PASTRY 1 |
1/26.5 LB |
CS |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications. Premium apricot |
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| 587410-1 |
GLAZE MIROIR CHOCOLATE |
PASTRY 1 |
1/8.8# |
EA |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications. Premium atomized
chocolate |
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| 587400-1 |
GLAZE MIRROR NEUTRAL |
PASTRY 1 |
2/8.8# |
EA |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications |
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| 588350-1 |
GLUCOSE - LARGE PAIL |
PASTRY 1 |
2/13.2# |
EA |
PA6592 |
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Versatile and easy to use. The glazes are
formulated for both spray machine and brush applications |
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| 588330-1 |
GLUCOSE POWDER (DEHYDRATED) |
PASTRY 1 |
4/11# |
EA |
PA6514 |
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Pastillage, a pliable sugar paste used to make
decorations and firms as it dries |
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| 589980-1 |
GOLD DUST (SUPER) LUSTER
2 GRAMS |
PARIS GOURMET |
5/2 GRAM |
EA |
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Premium gourmet metallic leaf and dust- a book=25 sheets |
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| 589995-1 |
GOLD LEAF BOOK (PURE) |
PARIS GOURMET |
25 SHEETS |
EA |
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Premium gourmet metallic leaf and dust- a book=25 sheets |
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| 590151-1 |
HAZELNUT CRUNCH |
PASTRY 1 |
6/8.8# |
EA |
PA1101 |
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Prepared Hazelnut selection, uniform
shape,size, and texture for baking applications |
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| 588840-1 |
MACRO MERINGUE |
SIEBIN |
1/6.6# |
EA |
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White chocolate blend, light and airy, very
rich and decadent. 1 step preparations |
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| 588200-1 |
MIX GEN MIX CHOCOLATE |
PASTRY 1 |
1/33# |
EA |
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Instant cold process preparations for
cakes,freezer stable, suitable for genoise,sponge cake,biscuit,swiss rolls. |
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| 588890-1 |
MIX MOUSSE NEUTRAL |
SIEBIN |
5/2.2# |
CS |
S0265 |
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Second line description |
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| 588900-1 |
MOUSSE DARK CHOCOLATE |
SIEBIN |
5/2.2# |
CS |
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Neutral 1 step mousse, easy to prepare and can
be used in a variety of applications-freezer stable |
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| 588920-1 |
MOUSSE WHITE CHOCOLATE |
SIEBIN |
5/2.2# |
CS |
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Neutral 1 step mousse, easy to prepare and can
be used in a variety of applications-freezer stable |
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| 588601-1 |
PASTE ALMOND
60% |
AMERICAN ALMOND |
6/7 LBS |
EA |
AG3000 |
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Prepared from select grade California
almonds,sweetened with cane sugar and cooked in small batches to guarantee
quality |
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| 588620-1 |
PASTE ALMOND 33% |
PASTRY 1 |
1/13.2# |
CS |
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Can be colored and flavored-33% Almond,
suitable for enrobing,canies,marzipan, and can be colored and flavored |
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| 588631-1 |
PASTE ALMOND CATANIA 50% |
PASTRY 1 |
6/2.2# |
EA |
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Oven ready, easy to prepare for
baking,filling,in yeast and puff doughs |
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| 589100-1 |
PASTE AMARETTO
2.2# |
SIEBIN-GERMANY |
6/2.2# |
CS |
SO964 |
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ALL NATURAL CHOCOLATE AND ALMOND PASTE |
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| 588980-1 |
PASTE HAZELNUT |
PASTRY 1 |
6/2.2# |
EA |
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Hazelnut Crunch decoration/ filling made from
sugar and diced hazelnuts |
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| 589060-1 |
PASTE PISTACHIO |
SIEBIN |
6/2.2# |
EA |
S0368 |
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Second line description |
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| 588170-1 |
PASTRY CREAM COLD PROCESS |
PASTRY 1 |
1/11# |
EA |
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Freezer stable,can be flavored, suitable
for-Genoise,Sponge Cake,Biscuit,Swiss Rolls |
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| 588180-1 |
PASTRY CREAM COLD |
PASTRY 1 |
1/33# |
BG |
PA5321 |
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Instant cold process preparations for songe
cake,freezer stable and can be flavored |
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| 588160-1 |
PASTRY CREAM POWDER |
PASTRY 1 |
1/33# |
EA |
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Powdered form of a traditional whipped cream.
Contains preservatives |
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| 588370-1 |
PECTIN PURE APPLE POWDERED |
PARIS GOURMET |
1/1# |
EA |
AMC501 |
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Natural food additive derived from apples, used as a
texturing agent |
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| 589970-1 |
PRALINE GRAINS NOISETTE |
BARRY CALLEBAUT |
10/2.2# |
EA |
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Based on caramelized sugar 49.5% Hazelnut 50.5%
Sugar 31.6% Fat |
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| 588640-1 |
PRALINE PASTE PRALINE(60%ALMOND/40%SUGAR) |
PARIS GOURMET |
1/11# |
EA |
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Natural praline paste 60% Almond 40% refined sugar |
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| 588402-1 |
RAPIDGEL PLUS PROCESS |
PARIS GOURMET |
1/5.5# |
EA |
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A natural additive added to speed up a yeast
"rising" process or the duration of pastry settling |
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| 588450-1 |
SANIFIX LIQUID STABILIZER |
SIEBIN |
1/3 LTR |
EA |
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A natural additive used to help sustain
freshlfruit liquids in taste,textute, and form |
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| 588490-1 |
STABILIZER WHIP CREAM |
PASTRY 1 |
6/21OZ |
EA |
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A natural additive used to help sustain freshly
whipped cream in taste,textute, and form |
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| 590930-1 |
TRANSFER OXYGEN BUBBLES WHITE |
PARIS GOURMET |
1/25 SHEETS |
EA |
PCB008 S/O |
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For baking applications-enveloped oxygen
bubbles to transfer into pastries for"whipped"air effect |
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| 590920-1 |
TRANSFERS HEART RED 16x10 |
PARIS GOURMET |
1/25 SHEET |
EA |
PCB007 |
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Second line description |
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| 590960-1 |
TRANSFERS STARS GOLD 16"X20" |
PARIS GOURMET |
1/25 SHEETS |
EA |
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Edible metallic leaf and duse gold transfers-10K |
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| 590940-1 |
TRANSFERS SYMPHONIE GOLD 16"X10" |
PARIS GOURMET |
1/25 SHEETS |
EA |
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Edible metallic leaf and duse gold transfers-10K |
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| 588320-1 |
TRIMOLINE INVERTED SUGAR |
PARIS GOURMET |
1/15.5# |
EA |
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A powdered sugar used as a sweenting agent and for
decoration |
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