Specialty (Macarons, Meringue)

Meringue is a light and sweet pastry made by mixing egg whites and sugar. The preparation is often flavored with vanilla or almond extract and then baked in the oven to give it a crispy texture. The meringue can be used as a base to cook macarons : these sweet confections are made with egg whites, sugar and almond powder. The biscuit base is cooked in the oven than filled with fruit filling, chocolate, buttercream and a lot of other ingredients.

Puratos ingredients to create Specialty (Macarons, Meringue)

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).

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.

Deli Citron

Authentic lemon filling for the finishing of cake, cake and other pastries.

Belcolade X605/G (Drops)

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

PatisFrance FL Praliné Noisette 50%

Ready-to-use praliné filling based on 50% grilled hazelnuts and sugar.