Local Patisserie

Every country has its own patisserie specialties, often made with local ingredients and following traditional recipes. Each country is famous for a type of patisserie : France for its macarons and éclairs, Japan for its Mochis or Portugal for its "Pastéis de Nata"...They all use different techniques and ingredients to create unique dessert recipes. 

Puratos ingredients to create Local Patisserie

Tegral Satin Moist Cake Dark SG

Complete mix for rich and extremely moist dark chocolate layer cakes (flat layers american style).

Belcolade Noir Absolu Eboby Drops 96%

Real Belgian chocolate containing minimum 90% cocoa mass. The Real dark chocolate.

Tegral Satin Moist Cake Yellow

Complete mix for rich and extremely moist vanilla layer cakes (flat layers american style).

Classic Mango

Flavouring bring a fresh bouquet of taste and colour. With a dosage of 3 to 10% they bring a high fruit content and a smooth texture. Perfect for all sorts of preparation like custard cream, cake batter, ganache, buttercream, praline's fillings... but also in an icing or Miroir. Mango flavour.

Milk Chocolate Drops 38% Costa Rica

Produced from Trinitario cocoa beans in Costa Rica. The aromas of cooked milk and raw cocoa, the warmth of wood and a touch of olives to provide a velvety smooth eating experience.

Pure Prime Pressed Cocoa Butter

For spraying, tempering, cooking… Smart dosage, smart use.

Montamix

Montamix is a multi-purpose non-dairy cream that boasts delicate notes of vanilla and a light and fresh mouthfeel.

Belcolade X605/G (Drops)

Well balanced white chocolate (28% cocoa) with a vanilla flavor and a note of cooked milk. Drops format.