pastries

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Pastry Chefs’ Guide

w w w . c h e f s w a r e h o u s e . c o m

C O N T E N T S

P a s t r y C h e f s ’ R e s o u r c e G u i d e

Kim brings a wealth of diversified pastry and purchasing experience to Dairyland'snewest category of product development.

Kim has worked in many different types of pastry kitchens, from small restaurants where plat-ed desserts and fine petit fours were the main focus, to large hotels, with the additional demandsof banquets, amenities, viennoiserie production, dessert cart, decorated cakes, and showpieces.As a Corporate Pastry Chef for a multi-unit (6) restaurant group, she trained and managedteams of pastry cooks to execute dessert, bread and catering menus with consistent and profitableresults at each location.

Restaurants she's worked at in New York include; The 21 Club, The Plaza Hotel, The LobsterClub, Toscorp Inc. (Le Madri, Coco Pazzo, Il Toscanaccio, Coco Opera, Coco Marina, CocoTeatro, Sappore di Mare), Soma Park, and Fressen. Kim earned a Blue Ribbon Diploma inPastry Arts at the Institute for Culinary Education, and did her pastry externships in Paris,France at Le Hotel Bristol and Laperouse.

Before embarking on her career in Pastry, Kim worked as a manager and buyer at Mad for Cheese, Balducci's, and Dean & DeLucaspecialty food markets. Her passion for pastry began during 5 years of private chef work for Lafer Management, Inc. in Manhattan.She also holds a BFA in Fine Arts from the University of Texas at Austin. Professional affiliations include Women's Chefs andRestaurateurs and the United States Pastry Alliance.

Kim's mission at Dairyland is to create "The Pastry Chef 's Warehouse" within the "Chef 's Warehouse." To that end, she continuesto source the best in basic and the finest innovative and exotic ingredients available from all over, "to make the world safe for pas-try." She works with the rest of the Dairyland Team of Account and Customer Service Representatives to educate them on the qual-ities and uses of the products we are proud to provide our customers with. She's always happy to answer any questions you may haveabout our pastry product assortment by email, at [email protected].

C H O C O L A T E S

B A K I N G & P A S T R Y

F R U I T

N U T S & N U T P R O D U C T S

F L O U R S

S U G A R S

H O N E Y , J A M S & S Y R U P S

D A I R Y

F R O Z E N D O U G H S & B A T T E R S

T H E P A S T R Y H O T L I N E

KIM ROTHROCK,Pastry Category Manager

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C H O C O L A T E

C H O C O L A T E - Z O C O C A O

Phone Orders: 718-842-8700

100% COUVERTURE CACAO MASSAUnsweetened cocoa mass (liquor and cocoa butter, nosugar) for added flavor. Total cocoa content 99%.Cocoa butter content 54%.5 kg pouch GB807

44% CHOCOLATE PRODUCTION DULCE High viscosity, couverture chocolate for ganaches andfillings. Cocoa butter content 25.5%.5 kg pouch GB803

72% COUVERTURE BITTER LAS MAS AMARGAS Intensely flavored, smooth bitter chocolatesuitable for most applications. Very fluid, perfect formolding and enrobing. Cocoa butter content 42% 5 kg pouch GB800

56% COUVERTURE SEMI-SWEET Smooth, well-balanced flavor, suitable for all applica-tions. Cocoa butter content 37%.5 kg pouch GB804

66% COUVERTURE BITTERSWEETAMARGA Fruity, bittersweet chocolate formu-lated for ganache, mousse, and cakes. Cocoa but-ter content 38%.5 kg pouch GB801

38% COUVERTURE MILK LECHECaramel flavor silky milk chocolate suitable for allapplications, including molding. Total fat content 37%.5 kg pouch GB805

60% COUVERTURE BITTERSWEET DULCERich, deep flavor bittersweet chocolate suitable for mostapplications, perfect for molding and enrobing. Cocoabutter content 39%.5 kg pouch GB802

COUVERTURE WHITE BLANCO 33% Not-too-sweet white couverture suitable for all applications,including molding and piping. Total fat content 39%.5 kg pouch GB806

Dark & Bittersweet

Semisweet & Milk

White Chocolate

Zococao was created by pastry professionals for pastry professionals. Made with cacao from three different continents and sourced from top European chocolateproducers. Couvertures were chosen for well balanced flavors and workability. Most formulas are low viscosity-great for all uses. All content % are minimums- could be plus 1%. All couvertures come in convenient discs and are packed in plastic lined foil stand up pouches with a resealable zip top, packed4 to a master case.

S E R V I C E C H O C O L A T E

Semi-sweet dark chocolate chunks for cookies.10 lb box GB814

Chocolate sticks for baking. Total cocoa content 45%.1.25 kg box GB819

1000 ct semi-sweet dark chocolate chips.10 lb box GB812

Chocolate Batons Cocoa Drops 1000ctChocolate Chunks

1000 ct white chocolate chips.10 lb box GB815

4000 ct semi-sweet chocolate chips.10 lb box GB813

Intense red/brown akalized high fat cocoa powder.For baking and dusting. 22-24% fat content. 5 kg pouch GB808

Smooth non-tempering dark chocolate compoundin discs for convenience in melting.10 lb box GB810

Hazelnut milk chocolate. 38% hazelnuts.4 kg pail GB818

Chocolate Drops 4000ct Cocoa Powder Rojo Choc. Drops White

Gianduja Pate a Glacer WhitePate a Glacer Dark

Smooth non-tempering white chocolate compoundin discs for convenience in melting.10 lb box GB811


D E C O R A T I V E C H O C O L A T E : C U P S & S H E L L S

Phone Orders: 1-718-497-3888

Marie Charlotte

Marble Tulip Large/ Small

Turban Cup

Truffle Shells

Petit Fours Assorted (4)

Minicups Dark

Faconnables M.C. Snobinette

CHOCOLATE CUPS MARIE CHARLOTTE 2.36" x 1.37" individual dessert size. 135 pcs/cs GCA102

DARK CHOCOLATE PETITS FOURS ASSORTED 1.75" x .75" 288 pcs/cs GB826

FACONNABLES MICHEL CLUIZEL Caissette Carree; 24mm x 24mm x 18mm 288 ct GCVIN5

MINICUPS DARK 1.5" round slightly fluted dark chocolate cups. 210 ct box GB825

PETIT FOUR CUPS ASSORTED DARK 168 ct box GB826

SNOBINETTES 1.06” x 1.02” each 270 ct AG406

TRUFFLE SHELLS DARK Thin rounded shells; fill with ganache and coat with chocolate 504 ct box GB828

TRUFFLE SHELLS WHITE Thin rounded shells; fill with ganache and coat with chocolate 504 ct box GB829

TULIP MEDIUM MARBLE 3" marbled white and dark chocolate tulip shell. 36 ct box GB820

TULIP PETIT FOUR MARBLE 1.5" marbled white and dark chocolate tulip shell. 120 ct box GB821

TURBAN CUPS DARK 2.76" x .79"; Individual dessert size 91 ct box GB827

D E C O R A T I V E C H O C O L A T E : T H E C O R T E S F A M I L Y

www.chefswarehouse.com

P A L L I L O S C I G A R E T T E S

PALLILOS CIGARETTES 8" WHITE 8" White chocolate quills for décor. 110 ct box GB836PALLILOS CIGARETTES 8” WHITE STRIPED 8" White chocolate with dark stripes quills for décor. 200 ct box GB838 PALLILOS CIGARETTES 5” WHITE STRIPED 5" White chocolate with dark stripes quills for décor. 200 ct box GB840 PALLILOS CIGARETTES 8" DARK STRIPED 8" Dark chocolate with white stripes quills for décor. 110 ct box GB837 PALLILOS CIGARETTES 5" DARK STRIPED 5" Dark chocolate with white stripes quills for décor. 110 ct box GB839 PALLILOS CIGARETTES 8" DARK 8" Dark chocolate quills for décor. 110 ct box GB835

Cortes Triangle Striped Cortes Splattered

Diamond shape white chocolate with dark splatterchocolate decor. 200 ct box GB846

2" Marbled white/dark square with hole chocolate décor.130 ct box GB842

4" Striped white/dark triangle with hole chocolate décor.80 ct box GB845

Cocoa Nibs Curls Dark Curls White

Mocca Beans Paillete Feuilletine Cocoa Barry Praline Grains Cocoa Barry

AYSRMini dark chocolate curls for cake decorating.5 lb box GB832

Mini white chocolate curls for cake decorating.5 lb box GB833

Coffee-flavored chocolate coffee beans.3 kg box GB841

The taste and texture of a finely broken-up gaufrette fanwafer. Great for adding extra crunch and decoration4/2.5 kg boxes GCB790003

Crumbs of praline and caramelized hazelnuts for usein topping and decoration.6/1 kilo bags AYSR

C U R L S , C R U N C H E S & P I E C E S

Cortes Square Marbled

V A L R H O N A C H O C O L A T E

Phone Orders: 1-718-497-3888

61% EXTRA BITTER BITTERSWEET If your desired result calls for balance and softness, selectExtra Bitter. Extra Bitter is mellow in flavor. It performsconsistently well for ganache, mousse, sauce, and hotchocolate. Cocoa butter content 38.4%10/3 kilo bars GCV106

56% CARAQUE SEMISWEET Its balanced blend of Criollo and Forastero beans offers apure, sweet, exciting and smooth chocolate flavor.Caraque is exceptional in flourless chocolate cakes, bon-bons, ganaches, and sauces. Cocoa butter content 37.1%10/3 kilo bars GCV110

55.5% EQUATORIALE SEMISWEET With a balanced flavor, this chocolate is perfect for bonbons, moldings, pastries, mousse and hot chocolate, aswell as ice creams and sorbets. Cocoa butter content 37.4%10/3 kilo bars GCV108

All Valrhona Grand Cru Chocolates offer deep, complex flavor, extraordinary mouth feel and temper like liquid velvet. Since 1922, Valrhona's objectives havebeen to create remarkable chocolate, to respect the craft of the artisan and to achieve exceptional flavor. Dedicated to quality, Valrhona controls each step of the"Grand Cru Chocolat" process. Valrhona selects the finest cocoa beans directly from plantations all over the world, from the Caribbean to Java. Their carefulcombination of the beans and the process of chocolate making is done in the traditional way. All this care and attention results in an exceptional product, onethat is intensely flavored, direct and aromatic. Thus, Valrhona has become the "Grand Cru Chocolat" chosen by the world's most prestigious pastry chefs andgastronomes for use in their own establishments.

CHOCOLAT BLANC IVOIRE Ivoire's harmonious, traditionally European white chocolate flavor and extremely fine texture make Valrhona white chocolate an exquisite choice. Use for bonbons, enrobing andmolding. Total fat 40.6%18/1 kilo bars GCV125

100% COCOA POWDER100% cocoa with a deep reddish-brown color, with afull, rich, deep flavor. Naturally processed.6/3 kilo boxes GCV115

Dark & Bittersweet

Semisweet

Milk Chocolate

99% COCOA PATE UNSWEETENED This paste is 99% cacao, pure chocolate with no sugaradded. It can be used for any baking need, as well as forganache and mousse.10/3 kilo bars GCV128

72% ARAGUANI A blend of rare, mutually complementary cocoas from thenorth coast of the Caribbean to the mountain climate ofthe foothills of the Andes: Criollo and Trinitario beans. Apowerfully bitter base with strong liquorice, raisin andchestnut notes. Burnt aromas of honey and hot bread;ideal for ganaches and mousses. Also suitable for mould-ing and enrobing. Cocoa butter content 43.5%6/3 kilo boxes of feves GCV130

70.5% GUANAJA EXTRA BITTERThe fermented South American beans provide the foun-dation for a lingering and intense flavor that bursts withcomplexity and winey overtones. It is perfect for mousseand ganache, where the deepest flavor is required. Cocoabutter content 42%10/3 kilo bars GCV100

66.5% PUR CARAIBE BITTERSWEET Made with Trinitario beans from the Caribbean, thischocolate offers a glorious harmony of fruit and chocolateflavors. Show its superior flavor in fancy, finished chocolates, mousses, sauces, ganaches, hot chocolates and ice creams. Cocoa butter content 40.6%10/3 kilo bars GCV105

64.5% MANJARI BITTERSWEET Made with Criollo beans from around the IndianOcean basin, this chocolate differentiates itself with avery unique, acidic, bitter finish. For this type of flavorprofile, choose Manjari for your ganache and mousse.Cocoa butter content 40%.10/3 kilo bars GCV120

33% TANARIVA Tanariva ideal forenrobing, molding anddecorating. Light brown incolour with bronze tints,Tanariva has a milky taste and strongcaramel notes thanks to a specialconching process. 6/3 kilo boxes of feves GCV129

40% JIVARA LACTEE MILK CHOCOLATE This mixture of cocoa, whole milk, malt and vanilla makes a delicious combination of vanilla, caramel and chocolate flavors. Perfect for all milk chocolate uses except for hot chocolate. Total fat 40.4%18/1 kilo bars GCV111

99% NOIR INFINITEThis select blend is unsweetened, pure cocoa paste, offering deep, profound chords and infinite length.Created for baking, blending and ganache, it consists of 47% cocoa powder, 52% cocoa butter and no sugar.11 lb cs GCVIN12

72% AMER BRUT Strong and intense in flavor, this select blend is extremelywell balanced due to the combination of Criollo,Trinitario and Forastero beans. It can be used for enrobing,molding, blending and ganache. 42% cocoa butter11 lb box GCVIN4

67% LOS ANCONES 1st Cru de Plantation Hacienda “Los Ancones” Darkchocolate couverture. Composed of trintario beans witha definite criollo dominance, Los Ancones exudes ele-gance and freshness with a remarkablecombination ofaroma: licorice, berry green olive, currant and apricot.GCVIN27

70% TAMARINADark chocolate couverture made of a selection of famouscocoa beans from a single plantation on the Sao TomeIsland (Africa.)GCVIN28

66% HACIENDA CONCEPTION This is Cluizel's only single-estate, varietal chocolate,created from Venezuela's famed Criollo beans from oneparticular plantation. Can be used for enrobing, mold-ing, blending and ganache. 33% cocoa solids, 33%cocoa butter, 34% sugar.11 lb cs GCVIN13

65% MANGARO DARK Dark chocolate made of a selection of famous cocoabeans from one single plantation in Madagascar.GCVIN29

60% AMER BITTERSWEET This select blend, 60% Amer, is elegant, distinguishedand extremely balanced and can be used for enrobing,molding, blending and ganache. 23% cocoa solids, 37%cocoa butter, 40% sugar.11 lb cs GCVIN6

50% MANGARO MILK Milk chocolate made of a selection of famous cocoa beansfrom one single plantation in Madagascar.GCVIN30

45% GRAND LAITTruly unbeatable in every dimension of quality, this"most extraordinary" milk chocolate offers a rare combi-nation of deep flavor and absolutely sublime texture.Cluizel milk contains a higher cocoa content than mostany other milk chocolate and is made of pure-originJava Island cocoa beans. Can be used for enrobing,molding, and ganache.11 lb box GCVIN231% IVORY

Offering an extremely smooth, fine texture and delicateflavor, this white chocolate is perfect for enrobing and molding. 11 lb box GCVIN3

50% GIANDUJA PUR PIEDMONT50% milk chocolate, with whole roasted hazelnuts ground together under granite millstones to a smooth consistency.9.9 lb cs GCVIN11


M I C H E L C L U I Z E L C H O C O L A T E

Michel Cluizel, a French, family-owned chocolatier since 1947, began manufacturing their own couvertures in 1997. Connoisseurs consider Cluizel chocolate to beamong the finest in the world. All couvertures are made of only cocoa mass, cocoa butter, cane sugar and Bourbon vanilla and are certified natural, with no genetical-ly-modified organisms. Michel Cluizel monitors its conching with computers, ensuring a final result of 16 to 18 microns for optimal fluidity and viscosity. Their micro-roast technology reduces acidity to a perfect pH, providing better emulsification in most applications. All pistoles weigh one gram each for exact measurement. For hight-ened perfection in flavor and texture, Michel Cluizel Chocolate is a dream.

Belcolade's Belgian Chocolate couvertures offer great flavor, consistency, and easy workability. Imported from Belgium,Belcolade is carried exclusively by Dairyland: The Chefs' Warehouse. All Belcolade couverture formulas come in convenient,easy to use drops. All Belcolade couvertures are certified kosher dairy equipment for dark formulas, and kosher dairy formilk and white formulas.

100% EBONY COCOA MASS PURE CHOCOLATE LIQUOR100% pure cocoa mass. No sugar added. (Comparable to Callebaut-CM.) Cocoa butter content 54%

5 kilo cs GCBELEBONY572% NOIRE FONTAINE EXTRA BITTERSWEET 72% cocoa. Extra bitter chocolate flavor. Low viscosity suitable for most applications. (Callebaut-70/30) Cocoabutter content 42% 5 kilo cs GCBELE740JNV

60% COMBLAIN LA TOUR BITTERSWEET (PLAIN CHOCOLATE MOLDING)60% cocoa. Good, bitter flavor. Fine for an all-around choco-late. (Callebaut-835) Cocoa butter content 35%

5 kilo cs GCBELD600JNV5KG56% BRUXELLES SEMISWEET CHOCOLATE 56% cocoa; well balanced flavor. Good for enrobing, molding, dipping and decorating as well as mousse andganache. (Callebaut-811). Cocoa butter content 35%

5 kilo case GCBELC501JNV5KG54% RENAIX SEMISWEET 54% cocoa; also 2.5% less fat than the Bruxelle semi sweet (Callebaut- 811). Cocoa butter content 32.5%

5 kilo case GCBELC501NNV5KG34% MILK CHOCOLATE ENROBING 34% cocoa. Good chocolate flavor, suitable for most applications. (Callebaut-823) Fat content 35%.

5 kilo cs GCBEL0305JNVN29% WHITE CHOCOLATE ENROBING A superior grade, universally appreciated for its taste, which is among the very finest. Suits most applications. (Callebaut-WNV)Fat content 35%. 5 kilo cs GCBELX605JNV

Following time-honored vintage methods used by Etienne Guittard in the late 1800s, the Guittard family has spared no expense or effort in cre-ating this exceptional chocolate, meticulously crafted from the finest ingredients. Each type is an exquisite blend of the world's most select cocoabeans, including the prized Criollo. Fashioned with equal parts patience and skill, their chocolate has been lavishly nurtured to deliver distinc-tive harmony in taste, aroma and texture. Using traditional Old World methods, including slow roasting, fine stone grinding, small batch blend-ing and careful aging, they have created the richest, most complex range of chocolate flavors. Fostering a heritage as Master Chocolatiers that orig-inated in France five generations ago, the Guittard family remains personally involved with producing extraordinary chocolate you will savor forthe moment and remember forever. All E. Guittard chocolate couvertures come in pistols for easy measurement and use.

72% COUCHER DU SOLEIL DARK Dark, rich, smooth chocolate with an almost creamy mouth feel. Hints of thyme and jasmine throughout the tasting. Clean finish. Cocoa butter content 44% 3/5 kg boxes GCG3720

61% LEVER DU SOLEIL Warm, fragrant chocolate flavor with a light, spicy note up front, leading into ripe cherry and complex raisin flavors. Cocoa butter content 38% 3/5 kg boxes GCG3610

58% L'ETOILE DU PREMIER Rich, smooth chocolate with hints of vanilla throughout. Slightly fruity and spicy notes lingering with the fragrant vanilla. Very versatile. Cocoa butter content 37%. 3/5 kg boxes GCG3580

55% LA NUIT NOIRE Classic deep chocolate flavor, with a pronounced fudge and multidimensional, balanced flavor profile. Nutty, with lingering chocolate and vanilla. Great for all-around pastry work. Cocoa butter content 35%. 3/5 kg boxes GCG3550

38% SOLEIL D'OR Full flavored European style milk chocolate. 3/ 5 kg boxes GCG3380

31% CRÈME FRANCAIS Remarkably less sweet white chocolate. 3/ 5 kg boxes GCG3310

E . G U I T T A R D

B E L C O L A D E

Phone Orders: 1-718-497-3888

B A K I N G

A N D

P A S T R Y

G L A Z E S & J A M S

Phone Orders: 1-718-497-3888

Apricot pulp-based hot glazefor tarts and cakes (add 50-60% water).

7 kg pail GB900

Apricot Glaze Spray

Bakeproof raspberry jam withhigh percentage of fruit.

7 kg pail GB905

Raspberry Jam

Bakeproof apricot jam withhigh percentage of fruit.

7 kg pail GB902

Clear and neutral hot glazefor tarts and cakes (add 50-60% water).

Cold clear and neutralglaze for frozen and refrigerated desserts, readyto use. 7 kg pail GB904

Mirror Glaze

Apricot pectin-based cold mix glazeparticularly for spray machines readyto use. Container is adoped for insertion of spayer.

13 kg jug GB901

7 kg pail GB903

Neutral Glaze

Apricot Glaze

Apricot Jam

Patisse was created by pastry professionals, for pastry professionals. Made with the finest ingredients sourced from the top European producers, Patisse redefines quality andworkability. From technical specialties to labor saving semifinished dessert components, Patisse is a full-range pastry ingredient assortment.


P A S T R Y M I X E S &T E C H N I C A L P R O D U C T S

Custard

Chocolate Mousse

Meringue

GELATIN POWDERUser friendly gelatin powder with dextrose and sucrose for easy mixing-no soaking needed. 16 oz bag GB923MICROSAUCEPowdered neutral sauce and juice thickener 16 oz tub GB926HOT PROCESS PASTRY CREAM POWDERHot process (from scratch) powdered pastry cream starch (poudre a flan creme).

5 kg bag GB930INSTANT CUSTARD CREMEFreeze and bake stable pastry cream mix; just add milk or water and beat.

5 kg bag GB931MERINGUE POWDERPowdered one-step mix for meringue. Just add water and beat. For baked merinquesor a foodsafe covering meringue.

5 kg bag GB934MOUSSE CHOCOLATEPowdered one-step mix for dark chocolate mousse. Just add milk and beat.

5 kg bag GB935MOUSSE WHITEPowdered one-step mix for white chocolate mousse. Can be flavored with compoundand used as a neutral mousse base.

5 kg bag GB936SPONGE CAKE PLAINPowdered mix for genoise (sponge cake) - vanilla flavored (add milk and eggs).

5 kg bag GB937SUCRETUILE FLORENTINE MIXPowdered mix for easy tuiles and Florentine cookies. Just sprinkle on baking sheet.Nuts, seeds, spices can be mixed in for flavor.

5 kg bag GB938

CITRIC ACIDPowdered citric acid particularly for use in pate de fruits formulations.

16 oz tub GB920DEXTROSEFinely powdered dextrose. 16 oz tub GB921

GLUCOSE POWDERFine powdered glucose (atomized) 5 kg bag GB924SUCRASEC NOUGAT STABILIZERPowdered sugar stabilizer to prevent humidity build-up particularly for nougat.Granulated additive for sugar, use up to 10% to prevent humidity from effectingdecorative sugar work, including caramel angel hair.

16 oz tub GB925PECTIN FASTSETStandard powdered pectin particularly for use in making jams and preserves. Sets upimmediately upon cooling. 16 oz tub GB927PECTIN THERMOREVERSIBLEPectin used for making glazes and sauces. 16 oz tub GB928PECTIN SLOWSETBuffered pectin, used when you require a delayed 'setting'-for molding jelly candies.

16 oz tub GB929ISOMALTPure granular isomalt--use in decorative sugar work (resists humidity). Less sweetthan sugar. 20 lb bag GB933SEVAGEL 64/GStabilizer for ice creams. Reduces crystallization, enhances creaminess and shelf life.

6/1 kilo jarsSEVAGEL 65/SStabilizer for sorbets and ice creams. Reduces crystallization and enhances creaminess. 6/1 kilo jarsTANTARIC ACID 4 ozGranulated tartaric acid.

16 oz tub GB952WHIPPED CREAM LIQUID 1 qtLiquid whipped cream stabilizer to prevent loosening and yellowing. Keeps whippedcream stiff for hours.

1 qt btl GB953DESSICANTFood safe, color indicating, blue silica gel granules for dehumidifying. Reusable.(Heat in oven to dry out). Keeps cookies and chips crispy. Keeps sugar and chocolatework from 'melting' in humid conditions.

1 lb bag GB 984

Mixes

Technical Products

T R A N S F E R S & A C E T A T E S

D E C O R A T I V E P A S T R Y

P R O D U C T S

Phone Orders: 1-718-497-3888

Decorative Pastry Ingredients

CHOCOFREEZEFor cooling chocolate or sugar showpieces while you work.

12 oz tin GB919

LACQUER SPRAYFoodsafe spray food lacquer

12 oz can GB922SNOWSUGARNon-melting powdered (donut) sugar for décor.

5 kg bag GB939

GOLD POWDERFood grade edible gold powder for décor. ½ oz GB940

SILVER POWDERFood grade edible silver powder for décor. ½ oz GB941

SUGAR DÉCOR GRANULES 5 kgBig crystals of granulated reflective sugar for décor. BAKEPROOF.

5 kg bag GB954

COLORS CHOCOLATE ASSORTED 7x1 oz Assortedgreen, red, blue, yellow, violet and black fat-soluble powdered colors for chocolate.

7 ct box GB 980

COLORED COCOA BUTTER ASSORTED 6x12 ozAssorted green, red, blue, yellow, white and orange colored cocoa butter for chocolate work. 6 ct box GB981

COLORS SUGAR ASSORTED 8x 1 ozAssorted green, red, blue, yellow, violet, white, orange and black powdered colors.

8 ct box GB982SATIN ICE ROLLING FONDANT 10 lb GB983

TRANSFERS ASST.JOCONDE 20 ctAssorted joconde transfer sheets. Forcakes. 20 ct pack GB986

TRANSFERS ASSORTED TRADITIONAL 20 ctAssorted traditional-designed chocolate transfer sheets (40 cm x 25 cm/16"x10"). 20 ct pack GB988

ACETATE ROLLS 40mmx50mClear acetate (rhodoide) rolls 40mm (1.5") high for protecting desserts. 50m roll GB990ACETATE ROLLS 45mmx50mClear acetate (rhodoide) rolls 45mm (2") high for protecting desserts. 50m roll GB991ACETATE ROLLS 50mmx50mClear acetate (rhodoide) rolls 50mm (2.5") high for protecting desserts. 50m roll GB992

ACETATE SHEETSClear acetate (rhodoide) sheets (60 cm x 40 cm/16"x24") for chocolate work. 25 ct pack GB993

GUITAR SHEETS 500 ctClear flexible plastic sheets (60 cm x 40 cm/16"x24") for confectionery and chocolate work. 100 ct pack GB994

STRUCTURED SHEETS ASSORTED 20 ctClear assorted structured, three dimensional embossed design acetate sheets for chocolate work (40 cm x 25 cm/16"x10").

These create a textural surface on chocolate. 20 ct pack GB995

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Joconde Transfers

Acetate Rolls

Structure Sheets

O T H E R E X T R A C T S

S U P P L I E S & P A P E R G O O D S


V A N I L L A & V A N I L L A E X T R A C T SBOURBON VANILLA BEANS PATISSEBourbon Vanilla beans, (Vanilla Planifolia), are a completely different specie than the Tahitian Vanilla, (Vanilla Tahitensis). This bean is a traditional ingredient forextracts, and vanilla flavoring in all applications. Just slit the bean and steep in whatever liquid will be used in the recipe. Heavy cream, milk, water, juices and alcohol alldo the trick! .5 lb bag GB142BBOURBON VANILLA EXTRACT PURE PATISSEThe two primary varieties of vanilla used to create flavoring in pastry, ice creams and confections are Bourbon and Tahitian. Bourbon vanilla is the vanilla flavor of ourchildhood; it's the vanilla in traditional vanilla ice cream! Prized for its creamy, sweet flavor, this vanilla extract blends beautifully with other flavors to accentuate them andadd depth. A cold extraction process is used to gently remove the delicate flavor from the beans. 1 qt GB335A

SEVAROME MADAGASCAR BOURBON VANILLA PASTEIntensely aromatic and delicious, Sevarome utilizes a cold-process method to extract the essence from Madagascar Bourbon vanilla beans and combines that essence with nat-ural vanilla bean seeds to create a unique paste form. This paste adds real flavor and a gourmet appearance to all applications. And consistency in application.

2.2 lb cs GCVIN16TAHITIAN VANILLA BEANS PATISSEThis is one of the most seductive and exceptional pastry ingredients in the world that no pastry chef should be without. Nothing compares to the flavor of Tahitian vanillabeans (Vanilla Tahitenis), which is a different species altogether from the more common Bourbon-Madagascar beans (Vanilla Planifolia). Tahitian beans offer a different fra-grance and aromatic flavor than any other vanilla, and is wonderful combined with tropical flavors. .5 lb bag GB142

TAHITIAN VANILLA EXTRACT PURE PATISSETahitian Vanilla, (Vanilla Tahitensis), is a completely different species than the traditional ingredient for extracts, the Bourbon Madagascar bean (Vanilla planifolia).Tahitian vanilla provides the most thrilling vanilla flavor you could ask for. It has an aromatic flavor, with fantastic floral overtones, and its exciting vanilla flavor becomesmore apparent when mixed in cream for crème brulee, pastry cream and ice cream. An absolute must for any pastry chef.

1 qt GB335T

COFFEE EXTRACT PATISSE Non-alcoholic, concentrate coffee flavor. 1 liter GB864

PARCHMENT PAPER 25Q GP100 1000 SHEETS CS

SOUFFLE CUP 4 OZ ALUMINUM GP805 B14/1000 CT CS

SOUFFLE CUP 2 OZ ALUMINUM AYSR AYSR

PETIT FOUR CUPS 2-1/2" AYSR 46/400 CT

MUFFIN CUPS 31/2" X15/8” AYSR 500 CT

DOILIES 12" GP700 500 CT CASE






LARGE SILICONE MAT 18" x 24"Large Silicon Baking Sheet 18" x 26". (full sheet pan) New patent-pending finer weave mat, shiny surface, usable on both sides

GB999 1 Sheet

F L A V O R I N G S & C O M P O U N D S : S E V A R O M E

Orange blossom is well known for pastries, but many other flowers have been used for centuries in Asiatic and Indian culinary arts (jasmine, lotus rose to perfumetea, chrysanthemum, etc.). Mexican cuisine uses many flowers from its pre-Hispanic culinary heritage (hibiscus, agave, etc.). In the north of Africa, rose flowers arecurrently used for pastries and confection. During the last 10 years, flowers have returned to our plates again, thanks to chefs who have searched for creative newflavors and to chefs who have traveled to different continents for their professional trials. We are moving beyond chocolate, vanilla, strawberry, coffee, lemon andcinnamon, toward a new range of flavors. Flower infusions are now being used to flavor custards, ice creams and many desserts. Sevarome has created a uniqueselection of essential flower oils. These extracts are mixed with a sugared carrier to make dosage for pastry and ice cream easy. Using Sevarome flavors, you canalways be sure to have the same concentration of the flower extract, and you will have a product compliant with food regulations. Try these flavors in ice cream, sorbet, custard, pastry, ganache, entremets and all desserts, as well as in cocktails. 12 - 500 gram Bottles

ALMOND BITTEROIL GB858

APPLE PASTEGB885

BANANA PASTEGB892

BERGAMOT PASTEGB891

CARDAMOM PASTEGB896

COCONUT PASTEGB887

GREEN TEA PASTEGB899

JASMINE PASTEGB895

LAVENDER PASTEGB898

LEMON NAT. COMP.GCVIN17

LEMON OILGB856

LIME NAT CMPD.GCVIN18

NOUGAT PASTE BROKENGVIN22

ORANGE OILGB855

ORANGE PASTEGB889

PEACH PASTEGB886

PEPPERMINT FLAVORGB857

PISTACHIO XTRA FINEPASTE UNSW GCVIN24

PISTACHIO PASTEGCVIN1

RASP NAT COMPOUNDGCVIN19

ROSE PASTEGB894

STRAW BERRY NATCOMP GCVIN20

TANGERINE NATCOMP. GCVIN21

THYME PASTEGB893

VIOLET PASTEGB890

WALNUT PASTEGB888

Phone Orders: 1-718-497-3888

P A T I S S E P A S T R Y S H E L L S

Phone Orders: 1-718-497-3888

Bavarois Shells Nougatine RoundCharlotte Shells

Fluted (Neutral & Sweet)

3" striped sponge bavarois shell. Ready to use.French Patisserie style look. Just fill with mousse orcrème and garnish.

1.75" round straight-edged nougatine sugar shell.Coated with vegetable shortening for freeze-fridgestability.

3" ladyfinger-lined charlotte sponge shell. Ready touse, handmade looking. Just fill with mousse orcrème and garnish.

Round flower-shaped sweet sucree or neutral flavoreddough tart shell made with pure butter. Ready to usewith fresh filling, you may also bake a filling inthese tart shells.

1.75" SWEET ROUND FLUTED 432 ct216 ct box GB942

1.75" NEUTRAL ROUND FLUTED 432 ct216 ct box GB943

1.75" NOUGATINE ROUND 225 ct4/225 ct box GB944

3" SWEET ROUND 144 ct144 ct box GB945

3" NOUGATINE ROUND 54 ct54 ct box GB946

3" BAVAROIS SHELLS60 ct GB948

3" SWEET ROUND144 ct GB945

4" SWEET ROUND72 ct GB949

1.75" SWEET ROUND FLUTED432 ct GB942

1.75" NEUTRAL ROUND FLUTED432 ct GB943

9" SWEET ROUND FLUTED

1.75" NOUGATINE ROUND225 ct GB944

3" NOUGATINE ROUND54 ct GB946

3" CHARLOTTE SHELLS 30 ct60 ct box GB947

9" SWEET ROUND FLUTED 12 ct12 ct box GB950

Round (Sweet)

P I D Y S H E L L S

A

B

G

H

C

D

E

4" CHOCOLATE TULIP PB Waffle cookie basket lined with chocolate. 72 pc/case FP314

1.25" MINI ROUND PATTY N Puff pastry shell, bite sized, called "bouchee" in france. 420 pc/case FP319

1.75" FLUTED ROUNDS SHELL N Neutral flavor, ready to use tart shell. 210 pc/case FP325

1.5" FLUTED ROUND CANAPE N Neutral flavor, ready to use tart shell. 210 pc/case FP335

2.5" x 1" MINI BARQUETTE Neutral flavor, ready to use tart shell. 252 pc/case FP335

1.5" PUFF PASTRY MINI CUP Puff pastry tart shell, deeper cup shape. 280 pc/cs C913754

3.75" RHINEWOOD SHELL Buttery, shortbread tart shell, fluted edges. 72 pc/cs C916869

2.25" RHINEWOOD SHELL Buttery, shortbread tart shell, fluted edges. 144 pc/cs C916820

4.25" FLUTED DESSERT TARTLET Sweet Vienna dough tart shell, fluted edges. 72 pc/cs C915386

2.75" PATTY SHELL & TOP Puff pastry shell, called a "Vol au Vent" in france. Ready to fill with a savory filling as an appetizer or a main course.

60 pc/cs C912724

12 ct GB950

A. Chocolate Tulip 4”B. 2.75” Pastry Shell w/ TopC. 1.25” Mini Round PattyD. Mini BarquetteE. Fluted Round ShellF. 2.25” Rhinewood ShellG. 3.75” Rinewood ShellH. Puff Pastry Mini Cup

F

B A K I N G A N D P A S T R Y

Phone Orders: 1-718-497-3888

Baking SodaBaking Powder Cream of Tartar Crumbs Graham

Gelatine SheetsCrumbs Oreo Gelatin Unflavored Tapioca Pearls Large

YeastTapioca Pearls Small

4/10 lb cans GF213 12/32 oz cs GF214

An odorless, tastelessandcolorless thickeningagent useful forjelling moldeddesserts and salads,thickening cold soupsand glazing chaud-froid preparations.

AYSR SPC137


2/5 lb cs GC30425 lb bulk cs GC304B

25 lb bulk cs GC307 1 kilo box GB304

"Silver" stength, 160-degree bloom. Alsoknown as "leaf gelatin," these paper-thinsheets must be soaked before use. They arethe gelling agent and are used in manyEuropean dessert applications, such as fruitmousse.

12/6.5 oz jar BC7016072/5 kilo tin BC701743

12/6.8 oz jar BC7016112/5 kilo tin BC701744

12/1 lb cs GJ114


12/6.5 oz jar BC7019066/2.8 kilo jar BC701908

F R U I T

Phone Orders: 1-718-497-3888

NAME OF VARIETY: No variety name ORIGIN: Ivory CoastMONTH OF HARVEST: All year round2/1 kilo cs froz FP110N

Coconut Puree

NAME OF VARIETY: BergeronORIGIN: France (Rhone Valley)MONTH OF HARVEST: Mid-July to mid-August2/1 kilo cs froz FP120N

NAME OF VARIETY: TenahORIGIN: France (Rhone Valley)MONTH OF HARVEST: 10 to 20 July2/1 kilo cs froz FP150N

NAME OF VARIETY: Wild, no variety nameORIGIN: France (Rhone Valley) and PolandMONTH OF HARVEST: Mid-July to mid-August2/1 kilo cs froz FP125N

NAME OF VARIETY: OblacinskiORIGIN: Macedonia/SerbiaMONTH OF HARVEST: June/July2/1 kilo cs froz FP200N

Apricot Puree Banana Puree

Blackberry Puree Blackcurrant Puree

Blueberry Puree Cherry Morello

NAME OF VARIETY: Granny SmithORIGIN: France (Rhone Valley)MONTH OF HARVEST: October2/1 kilo cs froz FP170N

Apple, Granny Smith

NAME OF VARIETY: Torn Free (France) and wild (Chile)ORIGIN: France and ChileMONTH OF HARVEST: August (France),February/March (Chile)2/1 kilo cs froz FP215N

Blood Orange PureeNAME OF VARIETY: Blood OrangeORIGIN: SicilyMONTH OF HARVEST: 10 to 20 July2/1 kilo cs froz FP228N

F R U I T P U R E E S & C O U L I SCap' Fruit Fruit Purees are always made from the most tasty fruit, harvested at its peak of ripeness from their fruit growing partners, and frozen right away, whether from the heartlands of

France or from faraway tropical countries. Made from 90% whole fruit, 10% sugar with no flavor, coloring or preservatives, and fresh frozen, (not pasteurized) the taste, color and texture offresh fruit are preserved. Product safety is guaranteed through high standards of hygiene and permanent quality controls.

NAME OF VARIETY: PoyoORIGIN: Ivory CoastMONTH OF HARVEST: All year round2/1 kilo cs froz FP140N

F R U I T P U R E E S & C O U L I S


Melon Fruit Puree

NAME OF VARIETY: Hey YeORIGIN: TaiwanMONTH OF HARVEST: May2/1 kilo cs froz FP227N

Lychee Puree

NAME OF VARIETY: SoloORIGIN: Ivory CoastMONTH OF HARVEST: All year round2/1 kilo cs froz FP210N

Papaya Puree

NAME OF VARIETY: Grenadille JauneORIGIN: Columbia, Ecuador, Ivory Coast MONTH OF HARVEST: December/January2/1 kilo cs froz FP105N

NAME OF VARIETY: SpringtimeORIGIN: France (Rhone Valley)MONTH OF HARVEST: End June/early July2/1 kilo cs froz FP165N

Peach (White) PureePassion Fruit Puree

NAME OF VARIETY: WilliamsORIGIN: France (Rhone Valley)MONTH OF HARVEST: August2/1 kilo cs froz FP175N

Pear William Puree

NAME OF VARIETY: Cayenne LisseORIGIN: Ivory CoastMONTH OF HARVEST: All year round2/1 kilo cs froz FP180N

Pineapple Puree

NAME OF VARIETY: CharentaisORIGIN: France (Rhone Valley) MONTH OF HARVEST: July/August2/1 kilo cs froz FP205N

NAME OF VARIETY: Wild, no variety nameORIGIN: MalaysiaMONTH OF HARVEST: June through March2/1 kilo cs froz FP185N

Guava Puree IndiaNAME OF VARIETY: Alphonso and AmelieORIGIN: India and Ivory CoastMONTHOF HARVEST: April (India) 2/1 kilo cs froz FP130N

Mango Puree

No Photo Available

Cap' Fruit Fruit Purees are always made from the most flavorful varieties of fruit, from the heartlands of France or from faraway tropical countries. These fruits are harvested at their peak of ripeness, pureed and immediately frozen. Made from 90% whole fruit, 10% sugar (or 100% whole fruit), with no flavorings, coloring or preservatives, the taste, color and texture of fresh fruit are preserved. Product safety is guaranteed through high standards of hygiene and permanent quality controls.

Phone Orders: 1-718-497-3888

NAME OF VARIETY: Elsanta, Camarosa, DarselectORIGIN: France (Rhone Valley/southwest)MONTH OF HARVEST: 15 May/June2/1 kilo cs froz FP155N

Strawberry Puree

Sugar Glucose Citric Acid Pectin

1140g 250g 14g 24g900g 120g 16g 24g1260g 170g 16g 24g1100g 200g 15g 25g1050g 70g 14g 22g800g 120g 14g 25g950g 80g 14g 18g1350g 200g 16g 24g1150g 200g 16g 25g1050g 100g 16g 25g800g 20g 16g 26g1150g 250g 9g 21g1100g 120g 16g 25g1100g 50g 14g 30g1140g 200g 15g 20g1100g 100g 15g 24g

Pate de FruitRecipe for 1kg (1000g) Cap' Fruit Puree

APRICOTBANANABLACKBERRYBLOOD ORANGEBLUEBERRYEXOTICGREEN APPLEGUAVAMANGOMELONPAPAYAPASSION FRUITPEAR WILLIAMPINEAPPLERASPBERRYSTRAWBERRY/ MARA DE BOIS

Pumpkin Puree Libby’s

NAME OF VARIETY: Mecker and Heritage/WilliametteORIGIN: France, Chile and YugoslaviaMONTH OF HARVEST: July (France), December toMarch (Chile), end July (Yugoslavia)2/1 kilo cs froz FP160N

Raspberry Puree

F R U I T P U R E E S & C O U L I S

Libby's Brand6/10cnas GF327

FRUIT MOUSSESRecipe for 1kg (2.2 lbs) Cap' Fruit Puree

Sugar Gelatin Whipping Cream

APPLE (GREEN) 60g 15g 1500gAPRICOT 60g 27g 800gBANANA 60g 27g 800gBLOOD ORANGE 10g 32g 800gBLUEBERRY 60g 28g 1000gGUAVA 80g 27g 800gMANGO 80g 27g 800gMELON 80g 30g 800gPAPAYA 80g 27g 800gPASSIONFRUIT 120g 32g 1000gPEAR WILLIAM 60g 27g 800gPINEAPPLE 50g 30g 800gRASPBERRY 60g 27g 800gSTRAWBERRY/ 60g 27g 800gMARA DE BOIS


SORBET RECIPES

Brix Puree Puree Targeted Powdered Dextrose Stabilizer Water Sugar(RS) rate in sorbet glucosesorbet finished brix

APPLE GREEN 24 60% 31 66g 50g 2.5g 383g 165g 1,666.5APRICOT 20 55% 31 91g 36g 1.8g 447g 242g 1,818BANANA 26 45% 31 111g 44g 2.5g 784g 280g 2,221.5BLOOD ORANGE 18 55% 31 109g NO 3.7g 429g 276g 1,817.7COCONUT 21 50% 31 100g NO 4g 585g 311g 2,000GUAVA 16 65% 31 77g 31g 1.5g 215g 214g 1,538.5MANGO 23 50% 31 80g 40g 2g 603g 275g 2,000MELON 17 60% 31 67g 17g 2.5g 315g 266g 1,667.5PASSIONFRUIT 24 35% 31 143g NO 5.7g 1204 504g 2,856.7PEAR WILLIAM 22 60% 31 67g 33g 2.5g 364g 200g 1,666.5PINEAPPLE 20 60% 32 66g 8g 3.3g 329g 259g 1,665.3RASPBERRY 20.5 56% 33 108g 36g 4g 432g 219g 1,799STRAWBERRY/ 18 61% 32 130g 30g 3g 290g 211g 1,664

PROCESS: Weigh 1/10th of the sugar and combine with pectin. Warm up the puree to 120 degrees F (50 degrees C) and add the pectin-sugar mixture to pre-

cook the pectin. Bring to a boil for one minute. Add the glucose with the remaining sugar. Cook up to 223 degrees F (107 degrees C) or 74 degrees Brix. At this-

temperature, pour the citric acid diluted at 50% (for 14g: 7g acid powder and 7g water) and cook for another 30 seconds. Pour onto a silpat or parchment paper,

between 4 confectionery bars (or in a sheet pan) to form a rectangle. Leave to cool for 24 hours. Using a guitar confectionery cutter (or a thin bladed knife), cut

into 3 cm (1 1.8 inch) squares. Roll in granulated sugar and store at room temperature in an airtight container.

PATISSE FRUIT PUREESAll shelf stable, asceptically packaged- refrigerate after opening.

GREEN APPLE PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) green apple puree (with 10% sugar) 4/1 kg pouch GB970MANDARIN PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) mandarin puree (with 10% sugar) 4/1 kg pouch GB971MANGO PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) mango puree (with 10% sugar) 4/1 kg pouch GB972PASSION FRUIT PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) passion fruit puree (with 10% sugar) 4/1 kg pouch GB973RASPBERRY PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) raspberry puree (with 10% sugar) 4/1 kg pouch GB974STRAWBERRY PUREE SHELF STABLE 6/1 kg Shelf-stable (asceptic) strawberry puree (with 10% sugar) 4/1 kg pouch GB975

FRENCH PATISSERIE COULISA simple and elegant enhancement to your plated desserts. 24 oz ready-to-use squeeze bottles. Just thaw anddecorate. No preparation, no pastry bags needed, no mess. Perfect consistency for pre-plating for mixing col-ors/flavors. Compliments flavors on cakes, tarts, ice creams, sorbets, fresh fruits. Use to flavor mousses, fill-ings and sweet drinks (i.e. shakes/smoothies). Made with pure all-natural ingredients.

CHOCOLATE COULIS Rich, dark chocolate-warm before using. 16/25 oz cs FC200CHOCOLATE (WHITE) COULIS Smooth, white chocolate-warm before using. 16/25 oz cs FC203CRÈME ANGLAISE Creamy, full of vanilla bean grains. 16/25 oz cs FC204CARAMEL SAUCE Gooey, real caramel-warm before using. 16/25 oz cs FC206RASPBERRY SAUCE Ripe red raspberry coulis, not too sweet. 16/25 oz cs FC202MANGO COULIS Rich, naturally sweet mango dessert sauce. 16/25 oz cs FC201

Phone Orders: 1-718-497-3888

F R U I T - C A N N E D & J A R R E D

APRICOT HALVES 4.8 LB Moroccan apricot halves in syrup (crown packed). 12/6 lb tin GB961MANDARIN ORANGE SEGMENTS Spanish mandarin orange segments in syrup. 6/3 kilo tin GB963MINI APPLES Chinese mini (baby) apples in syrup. 12/14 oz GB 964MINI PEARS French mini (baby) pears in syrup 12/30 oz GB 965PEACH HALVES French yellow Catherine peach halves in syrup. 6/3 kilo tin GB 966PEAR HALVES French William pear halves in syrup. 6/6 lb tin GB 967PINEAPPLE MINI SLICES Vietnamese mini-pineapple slices in syrup. 2/1.75 lb tin GB 968AGRIMONTANA GRIOTTISIMOS Cherries in brandy. 1 liter GB865

F R U I T I Q FCAP FRUIT IQF LEMON ZEST FF110CAP’ FRUIT IQF ORANGE ZEST FF111RASPBERRIES RED IQF F213ASTRAWBERRIES SLICED/ SYRUP F220STRAWBERRIES WHOLE/SYRUP F225STRAWBERRIES IQF F226APPLES SLICED IQF F195SBLUEBERRIES IQF WILD F202SCHERRIES RSP 5+1 F205MORELLO CHERRIES IQF F228CRAMBERRIES WHOLE IQF F210

C O C O N U T

COCONUT EXTRA FINE PATISSE European style, extra finely milled. 10 lb bulk GB315ACOCONUT CHIPS Big, unsweetened coconut flakes. AYSRCOCONUT FLAKE Sweetened moist and chewy 10 lb bulk GB315COCONUT SHREDDED Unsweetened and dry 3.5 lb bulk GB315A

25 lb bulk GB315B

AGRIMONTANA CANDIED LEMON PEEL1.5 kg GB880

AGRIMONTANA CANDIED ORANGE PEEL1.5 kg GB881

Coconut Chips Coconut ShreddedCoconut Flakes

(First Picture)

CANDIED CHERRIES, GREEN

CANDIED CHERRIES, RED

DICED CITRON

CANDIED GINGER

REGAL FRUIT MIX

(Second Picture)

DICED LEMON PEEL

DICED ORANGE PEEL

ORANGE SLICES

ORANGE STRIPS

TUTTI FRUTTI MIX

D R I E D F R U I T


Apple Rings Apricots Jumbo Turkish Blueberries

Cherries Sour (Tart) Pitted Cranberries Oceanspray

Dates Pitted

Currants

APPLE RINGS 5 lb AYSRAPRICOTS JUMBO TURKISH 5 lb box GF341

28 lb cs bulk GF307BLUEBERRIES 10 lb cs GF309CHERRIES SOUR (TART) PITTED 10 lb cs GF311SCRANBERRIES OCEANSPRAY 10 lb cs GF303CRANBERRIES BAZZINI 5 lb box GF344CURRANTS 5 lb box GF343CURRANTS ZANTE BOGHOSIAN 30 lb cs GB333DATES PITTED 5 lb box GF342DRIED RED PLUMS AYSR AYSRFANCY MIXED DRY FRUIT 5 lb AYSRFIGS CALIMYRNA 5 lb box GF340PEARS JUMBO 5 lb cs GF345PAPAYA SPEARS 5 lb cs AYSRPINEAPPLE RINGS 11 lb AYSRPRUNES PITTED 5 lb box GF346RAISINS BLACK 24/15 oz cs GB331

30 lb cs GB328RAISINS GOLDEN 24/15 oz cs GB332

30 lb cs GB329

D R I E D F R U I T


Figs Calimyrna Mango Slices

Papaya Spears Pineapple Rings

Raisin Black

Prunes Pitted

Raisins Golden

N U T S

N U T S

6/5 lb boxes NA115 6/3 lb cans NA100

6/4 lb cans NA110 6/5 lb boxes NA101 4 lb tin AYSR

SALTED 6/4 lb cans NC101UNSALTED 6/4 lb cans NC100

6/4 lb cans NF115

Almonds Shelled Whole Almonds Sliced Blanched

Almonds Slivered Blanched Almonds Whole Blanched Brazil Nuts

Cashews Filberts Granulated

Almonds Granulated 6/5 lb boxes NA099

5 lb Box NP132Espresso Beans Choc. Covered


N U T S

6/5 lb boxes NA115 6/3 lb cans NA100

6/4 lb cans NA110 6/5 lb boxes NA101 4 lb tin AYSR

SALTED 6/4 lb cans NC101UNSALTED 6/4 lb cans NC100

6/4 lb cans NF115

Almonds Shelled Whole Almonds Sliced Blanched

Almonds Slivered Blanched Almonds Whole Blanched Brazil Nuts

Cashews Filberts Granulated

Almonds Granulated 6/5 lb boxes NA099

5 lb Box NP132Espresso Beans Choc. Covered

Phone Orders : 1-718-497-3888

N U T S


6/4 lb cans NP120 6/4 lb cans NP130

6/1 lb cans NP121 6/4 lb cans NP125

6/2.75 lb cans NW1015 lb box NW101B

Pistachios Granulated

Pistachios Siclian Blanched

AYSR AYSR

Seed Crunch (Honey &Nut)

Pumpkin Seeds Raw

6/3 lb cans NW1005 lb box NW100B25 lb cs NW102

Walnut Pieces

Sunflower Seeds Raw

Walnut Halves

Pine Kernels Chinese Pistachios Raw Shelled

6/4 lb cans NS100

5 lb box NP1155 lbbox NP115

N U T P A S T E S

Made by American Almond, this sweet, pliablemixture of almond paste, sugar and unbeaten eggwhites can be molded into a variety of forms,including fruits, animals and holiday shapes.

6/8 lb cans GB299

Made in France by Sevarome, this paste is madefrom roasted and shelled hazelnuts, finelyground into a creamy paste. Use to bring flavorand buttery consistency to all applications.

2.2 lb cs GCVIN15

This pistachio paste made by Pastry Star contains nosugar. Natural color and extract added for flavor.

6/7 lb tins GB296

This smooth pistachio paste has no sugar, fillers oroils in it. Just the nut and pure pistachio oil areused to make this deep green specialty. Use in fill-ings, bonbons, mousses and ice creams.

850 grams GCVIN1

This Michel Cluizel Praline is made in the classicalmethod in which nuts are cooked in caramelized sugar ingiant copper cauldrons, and then ground under granitemillstones to form a smooth paste. This paste also has thehighest nut content of any praline. Exceptional for fillings, mousses, bonbons and ice creams.

Created in the traditional method, Valrhona'spraline paste consists of a 50% hazelnut-and-almond blend, with caramelized sugar, for arich, toasted flavor and extraordinary texture.

4/5 kilo tubs GCV116

Marzipan Pure Noisette Paste

Pistachio Star Pistachio Paste Sevarome

Praline Almond and Hazelnut Praline Noisette Praline Paste Valrhona

Almond Paste PureeThis American Almond Paste contains almonds,sugar, synthetic bitter almond oil and potassiumsorbate as a preservative.

6/7 lb tin GB298

50% roasted hazelnuts and 50% caramelizedsugar which has been cooled and ground downto a fine consistency.5 kilo pail GCBELBFILPR2

Phone Orders : 1-718-497-3888

ADDITIONAL PASTES:

WALNUT PASTE SEVAROME100% finely ground walnuts, nothing added. 6/1 kilo GB888

PISTACHIO XTRA FINE PASTEUNSWEETENED SEVAROME100% finely ground pistachios, nothing added.Naturally a tannish-brown color.6/1 kilo GCVIN24

AGRIMONTANA PISTACHIO PASTEFinely ground Italian pistachios with bitteralmond flavor, color and sugar. 2.5 kg GB875


C H E S T N U T C R E A M S A N D S Y R U P S

AGRIMONTANA CHESNUT CREAMAgrimontana is Italy's finest producer of chestnuts and amarena cherries. 6 kg GB876

AGRIMONTANA CHESTNUTS/ SYRUPAgrimontana is Italy's finest producer of chestnuts Small whole chestnuts, semicandied, in syrup. 6.7 kg GB877

AGRIMONTANA CHESNUT CREAMRoasted chestnuts, finely pureed with 10% sugar and vanilla. 6 kg GB876

AGRIMONTANA CHESTNUTS/ SYRUPAgrimontana is Italy's finest producer of chestnuts and amarena cherries. 6.7 kg GB877

C H E S T N U T S

Peeled for easy use in soups,glazing or stuffing.12/1lb cs F601

Not a true flour. Finely-ground roasted chestnuts.AYSR AYSR

Faugier brand. Use as a base for creme de marron or in any assorted pastry or savory applications24/15 oz cs NC102

Faugier chestnuts, whole, packed in brine.This sweet nut has been called the fruit ofthe gods, since they are found in abundanceon the famed Mount Olympus. 24/10 oz cs NC103

Chestnut Flour

Chestnut Puree

Chestnuts Faugier

Chestnuts Frozen

Nut Spreads And Butters

Phone Orders : 1-718-497-3888

M A N D E L I N N U T P R O D U C T SMANDELIN ALMOND FLOUR FINESuper-finely milled blanched almonds from Vetsch Farms in California. European style almond flour. 25 lb GB871

MANDELIN ALMOND PASTE EURO60% almonds with bitter almond oil and sugar. 5 kg AYSR

MANDELIN MARZIPAN 22%22% almond content fine textured marzipan, suitable for confections. 5 kg AYSR

ALMOND BUTTER AYSR

CASHEW BUTTERAYSR

CHUNKY PEANUT BUTTER SKIPPY12/18 oz cs AYSRCRUNCHY PEANUT BUTTER35 LB35 lb AYSR

NUTELLA12/26oz GB301ORGANIC PEANUT BUTTER 9 lb AYSRSMOOTH PEANUT BUTTER35 lb tub AYSRSMOOTH PEANUT BUTTER BAZZINI 6/6.5 lb cans AYSR

F L O U R

Phone Orders: 1-718-497-3888

Made from spring wheat in the Campania regionof Italy, all Caputo "00" flours work beautifully forbreads, pasta and pizza. "00” Blue Caputo has aprotein content of 10.5 to 11%.

50 kilo bag GF297

Made from spring wheat in the Campania regionof Italy, all Caputo "00" flours work beautifullyfor breads, pasta and pizza. "00" Red Rinforzatahas a protein content of 12 to 13%.

50 kilo bag GF296

A combination of 6 different whole grains formaking whole grain bread. Whole wheat, rye,barley, millet.

50 lb bag GF270

100% ground chick peas. Used primarily as aningredient in Middle Eastern and ethnic cuisines.

25 lb bulk GF222R

Finely ground corn meal, used primarily forbreading. Can also be used for tortillas andother flatbreads.50 lb bag GF226

A dense, powdery flour obtained from theendosperm portion of the corn kernel. Cornstarchis most commonly used as a thickening agent forpuddings, sauces, and soups. 24/1 lb cs GF225

00 Flour Caputo Blue Xtra 00 Flour Caputo Red 6 Grain Flour

Chick Pea Flour Raw Corn Flour Yellow Corn Starch Argo

F L O U R

Premium high-gluten spring wheat, with thehighest level of protein available (14%).Bromated for increased oven spring.

50 lb bag GF210

Good source of carbohydrates, calcium, phosphorous and fiber.

50 lb bag GF217

All Trumps Hi Gluten Bran Flakes


Durum wheat flour has a high tolerance to sugar,shortening and liquids in addition to excellent volume, symmetry and moisture retention.50 lb bag GF290

A high quality, unbleached, all-purpose flourin an easy-to-use 5-lb. size.

8/5 lb bags GF251

Matzoh meal is used in a variety of easternEuropean traditional foods like matzoh balls,pancakes, and casseroles. It is also used tothicken soups and as a breading for fried goods.

24/12 oz cs GF267

Durum Flour Heckers Unbleached King Arthur Round Table Pastry

Matzoh Meal Oat Bran Raw

King Arthur Sir LancelotKing Arthur Special Flour

Milled from 100% New York State soft white winterwheat, this unenriched, fine-textured flour with a highstarch content is never bleached or bromated. Containing9.2% protein and .42% ash, it is perfect for pastries, piecrusts cookies and muffins, and even pretzels.

Milled from a "super-short patent" spring wheat, thisenriched, all-purpose flour is good for breads, bunscroissants pizza and hearth breads. Its high protien(12.7%) low ash (.48% ) content provided for a flourof exceptional tolerance. It is not bleached or bromated.

50 lb bag GF262

Made from the outer casing of the oat, which is particularly high in soluble fiber, thought to be a leading contender in the fight againsthigh cholesterol.

50 lb bag GF252

F L O U R

50 lb bag GF264

Enriched. Never Bleached. Never Bromated 14.0 Protein; .52 Ash Uses:Bagels, kaiser rolls, hearth breads, pizza hard rolls. The finest 100% hardred spring wheat high-gluten flour with the best abosorptions, tolerance andmake-up possibilites unmatcehd by other flours.

Phone Orders: 1-718-497-3888

Most often used as a thickener, this gluten-freeflour is made from cooked, dried and ground potatoes.

24/12 oz cs GF223

Fine, powdery flour made from white rice. Usedmainly for baked goods and to thicken sauces.

AYSR AYSR

Slightly roasted, this flour is a pale, creamycolor. It is used for southern Indian and SriLankan preparations, such as pittu (steameddumplings). Roasted rice flour is not to be confused with dark-roasted rice powder.50 lb bag GF275

Coarsely ground rye pieces, used for bread making.50 lb bag GF239

Milled from hardy cereal grass this flour contains less gluten than all-purpose or wholewheat flour. Bread will not rise withoutadding some higher-protein flour. Heavier thanmost other flours, it produces dense loaves.

50 lb bag GF238

Ground durum wheat for making pasta, gnocchi, puddings, soups and some confections.

Custom milled from premium hard, red winter wheat,this flour produces traditional, European-style breadsfor bakers with uncompromising standards. Notbleached or bromated. 11.7% protein and .48% ashwith no additives or chemicals.

High tolerance to sugar, shortening and liquids. Excellent volume, symmetry and moisture retention.

50 lb bag GF247

Potato Starch Rice Flour Erwan Brand Rice Flour White Comet

Rye Flour Dark Rye Flour White Rye Chops Milled from the hearty cereal grass, rye, this flourcontains less gluten than all-purpose or whole wheatflour. Bread baked with rye flour will not rise with-out adding some higher-protein flour and will pro-duce a heavier, darker more dense texture.

50 lb bag GF241

50 lb bag GF298

50 lb bag GF295

Sir Gallahad Flour Softasilk Flour Semolina Flour

F L O U R


Essentially the embryo of the berry, this is aconcentrated source of vitamins, minerals andprotein. It has a nutty flavor and is used to addnutrition to a variety of foods.

12/12 oz cs GF243

Use to make whole wheat doughs, breads and rolls.

100 lb bag GF250This agglomerated all-purpose flour dissolvesinstantly, even in cold liquids. it is especiallygood for sauces and gravies.

50 lb bag GF255

Not a true flour, this ingredient is made offinely-ground unblanched raw almonds.

6/5 lb cs GF190

Not a true flour, this ingredient is made offinely-ground chestnuts.

25 lb box GF224

Not a true flour, this ingredient is made offinely-ground hazelnuts. Can be used forrolling, decorating or filling.

6/4 lb cs GF197

Not a true flour, this ingredient is made offinely-ground pistachios.

6/5 lb cs AYSR

Wheatgerm Whole Wheat Flour Stone

Hazelnut Filbert Flour Pistachio Flour

Almond Flour Natural Chestnut Flour

Wondra

Not a true flour, this ingredient is made offinely-ground, blanched raw almonds. Used fordacquoise and French macaroons.

6/5 lb cs GF195

Almond Flour Blanched

F L O U R

S U G A R

B A K I N G S U G A R

Milled 6 times finer than granulated sugar for apowdery finish. Dust your French toast, powderyour donuts, snowball your truffles, decorate yourdessert plate or just use your imagination!

50 lb bag GS430A

Milled 10 times finer that granulated sugar for aneven more powdery finish. Dust your French toast,powder your Madelaines or decorate your dessertplate! Use your imagination!

24/1 lb cs GS430

Domino Dark Brown Sugar is soft, moist, fine-grain sugar with a rich cane molasses flavor.

24/1 lb cs GS405

If you're looking for a nice crust for your fruit tarts,look no further. Fruit fine is heavier thansuperfine, and is also less expensive!

Domino Light Brown Sugar is soft, moist, finegrain sugar with a mellow cane molasses flavor.

24/1 lb cs GS40650 lb bagGS406B

6X Confectioners 10X Confectioners Dark Brown Domino

Fruit Fine Jack Frost Light Brown Domino


This large-grain, amber-color granulated sweetenerwith deep, golden molasses throughout the crystalhas a sparkling color and distinctive flavor.

Demerara Sugar-Billingtons

GS550 10/1 LB

Muscovado is all-natural dark brown sugar. It differsfrom standard varieties in that its natural molasses isnot removed and then placed back in after the sugarhas been filtered and bleached.

10/1 lb GS552

Dark Brown Molasses Sugar

Muscavado is all-natural light brown sugar. Itdiffers from standard varieties in that itsmolasses (a natural by-product of sugar cane) isfiltered, yet not entirely removed.

Large, deep golden crystals with a distinctivebut subtle flavor. Perfect for coffee lovers, asthey dissolve gradually allowing the full flavorto be enjoyed .

GS553 10/1 LB

Light Brown Muscovado Unrefined Sugar Crystals

GS551 10/1 LB

S U G A R


Organic Certified

Organic evaporated cane juice is the dehydrated juiceof sugarcane. It differs from standard white sugar inthat its natural molasses is not entirely filtered outand it is not bleached. The result is an unprocessed,pale amber granulated sugar with approximatelyone-third more flavor and sweetness than ordinarywhite sugar. This organic, general-purpose sweetenerwill enhance any application. The ideal, natural alternative to refined white sugar.

Domino granulated sugar in the 5-lb. bale is perfectfor virtually every high volume, foodservice operation.

8/5 lb bags GS41550 lb bags GS420

Fast-dissolving crystalline sugar. Great for eitherhot or cold beverages.

24/1 lb cs GS400

FONDANT CUBE WHITESTOKES A sugar syrup cooked to recrystallize into a creamywhite paste, used for glazing, dipping and confec-tions.

50 lb cube GB302

FONDANT-POURING(CAULLET)Liquid, white hydrogenated sugar, (i.e. the liquid inchocolate covered cherries.)

8 kilo pail GB503

GLUCOSE CORN SYRUP Domestically-made liquid sugar made from corn.

5 gal tub GS508

GLUCOSE SYRUP CAULLET Liquid sugar derived from corn, most often used insorbet formulations and candy making.Imported from France.

24/1 kilo tub GS5077 kilo pail GB346

TREMOLINE INVERTEDSUGAR CAULLETLiquid inverted sugar, used most often insorbet formulations.

7 kilo pail GB505

Sugar Extra Fine

Superfine Bar Sugar

25 lb bag GS470A

Sugar Products for Pastry

AYSR

Sugar in the Raw

Dextrose Fine powdered dextrose particularly for use in pate de fruits, and sorbet formulations.GB921 16 oz

Glucose PowderFine powdered glucose (atomized) particularlyused for sorbet

GB924 5kg

IsomaltIsomalt Pure isomat (made from maltose) foruse in sugar work (resistes humidity and

crystallization).

GB933 5 kg

Snowsugar Non-mlting powdered9donut) sugar for decor.Doesn’t clump and resists humidity.

GB939 5kg

Sugar Decor Granules Large grain reflective sugar for decor, bakerproof and resists humidity.

GB954 5kg

H O N E Y S ,J A M S A N D

S Y R U P S

H O N E Y S , J A M S A N D S Y R U P S


CHESTNUT HONEY RUSTICHELLAHoney taken from the hives of bees, which have taken the pollen of chestnut trees for their honey. Traditionally used in baking, this unfiltered honey is smooth, dark, slightly bitter and

rich. Serve a drop on gorgonzola on crostini. 12/1.1 lb cs GHM61703

HONEY PURE Pure, white clover honey, crystallized by a natural process to form a smooth, delicious, spreadable product for toasts, muffins, etc.

5 lb jug GH100 60 lb tub GH110

LAVENDER HONEY MIGUEL & VALENTINOHoney taken from the hives of bees that have taken the pollen of the lavender flower for their honey. Tastes of lavender as well.

12/17.63 oz jar AYSR

ROSEMARY FLOWER HONEY MIGUEL & VALENTINO 12/17.63 oz jar AYSR

BONNE MAMAN APRICOT PRESERVES BONNE MAMAN Bonne Maman is the number one imported brand of preserves in the U.S. That's because Bonne Maman is as close as you can get to homemade.These preserves give a special touch to pancakes, waffles, crêpes, ice cream and angel food cake.

6/13 oz cs GJ005

ORANGE MARMALADE BONNE MAMAN6/13 oz cs GJ059

STRAWBERRY PRESERVES BONNE MAMAN6/13 oz cs GJ055

POLANER

APRICOT PRESERVES POLANER6/4 lb jars GJ006

ORANGE MARMALADE POLANER6/4 lb jars GJ041

RASPBERRY PRESERVES SEEDLESS POLANER6/4 lb jars GJ044RASPBERRY PRESERVES W/SEEDS POLANER6/4 lb jars GJ045

STRAWBERRY PRESERVES POLANER6/4 lb jars GJ126

ELDERFLOWER CORDIAL BOTTLE GREENElderflower infused syrup, intense flavor, great for sorbets and cocktails. 12/16.8 oz BC093116

CHOCOLATE SYRUP HERSHEY'SChocolate flavored syrup for soda fountain and ice cream treats.

6/10 cans GS555

CHOCOLATE SYRUP SQUEEZE BOTTLEChocolate flavored syrup for soda fountain and ice cream treats.24/24 oz GS560

H O N E Y S , J A M S A N D S Y R U P S

Phone Orders: 1-718-497-3888

CHOCOLATE SYRUP U BETChocolate flavored syrup for soda fountain and ice cream treats.4/1 gal cs GS505

CORN SYRUP DARK KAROFlavored and diluted sugar syrup made from corn. 4/1 gal cs GS510

CORN SYRUP LIGHT KAROFlavored and diluted sugar syrup made from corn.4/1 gal cs GS511

HOT FUDGE TOPPING FLAVOR MAGICCommercial hot fudge syrup.6/10 cans GB400MALT SYRUP FOXGreat malt flavor. Use as a syrup or as a flavoring.12/24 oz cs GS519

MAPLE SYRUP PURE A MED AMBER100% pure, made only by the evaporation of the watery sap collected in the spring fromsugar maple trees throughout the maple-producing regions of North America. With amedium color and pronounced maple flavor, this is the most desirable syrup for pancakes,

waffles and hot cereals. 4/1 gal cs GS520

MAPLE SYRUP DARK MCLURESAYSR AYSR

MOLASSES GRANDMAS4/1 gal cs GS521

PANCAKE SYRUP KRAFT Maple flavored syrup 4/1 gal cs GS530

PANCAKE SYRUP KRAFT PCMaple flavored syrup in single serving packs100/2 oz cs GS525

PANCAKE SYRUP LOG CABINMaple flavored syrup 4/1 gal cs GS541

POMEGRANATE MOLASSES AL-WADI An unusual ingredient with a wide range of creative uses. Add zip to your barbecuesauce, drizzle around foie gras or add delicious sweetness to your breads. Even use as a

topping for your desserts and waffles. An essential for the creative chef.24/11 oz cs GS522

VANILLA SYRUPVanilla flavored sugar syrup4/1 gal cs GS540

Bonne Maman is the number one imported brand of French preserves in the U.S. That’s because Bonne Maman is as close as you can get to homemade. These preserves give a special touch to brioche, pancakes, waffles, crêpes, ice cream and pastry.

D A I R Y

6/5 lb froz F100 12/2 lb cs F102

Egg BeatersBroke n’ Ready Eggs Frozen Egg Whites

6/5 lb frozen F105

Sugar Egg Yolks

6/5 lb frozen F115

D A I R Y - E G G S

Phone Orders: 1-718-497-3888

Grade A Heavy Grade A Jumbo Grade A Large

Grade A XL Grade AA Heavy Organic Brown

15 dozen cs E07

30 dozen cs E09

20 dozen cs E150

30 dozen cs E10AA

30 dozen cs E05

2 dozen cs E25

Wholesome eggs begin with wholesome hens, and Sauder has proven time and time again what "eggsellence" is all about! The Sauder tested-quality seal ensures that the eggsyou purchase have been produced, handled and delivered to control the opportunity for food-borne illness, including salmonella enteritidis, or SE. (Monitored by the

Pennsylvania Department of Agriculture, one of the strictest in the USA.)

15/16 oz cs E30

Liquid Egg Yolks

20/250 g cs BI306

French Rolls Lescure

CUBE SALTED DAIRYLAND25 kilo cube BB199CUBE SWEET DAIRYLAND25 kilo cube BB195

High Fat Butter 83%

36/1ib case BB104

Other Butter Products

30/1 lb cs BO405

Margarine Kosher

SWEET 36/1 lb cs BB170

Prints Grand Reserve

36/1 lb cs BB190

Prints Sweet Hi-Fat (82%)

Phone Orders: 1-718-497-3888

36/1 lb cs BB181

Prints Sweet Plugra

18/1 lb cs BO415

60/ 40 Butter Blend

4/5 lb tubs BB101

Clarified Butter

Dairyland and Grand Reserve Butters are made in Wisconsin and New England from USDA AA sweet cream in OU Kosher certified dairies. Sweet Grand Reserve Butter isdelicious for cooking and table use with its fresh, creamy flavor. Our Sweet High Fat butter is a European-style butter with a fat content of 82%. Our Unsalted 83% Fatbutter is specially formulated for superior performance in fine pastry doughs and finishing sauces.

D A I R Y - B U T T E R

C R E A M S / C R E M E F R A I C H E

Phone Orders: 1-718-497-3888

AXELROD 6/5 lb tubs D105FRIENDSHIP 6/5 lb D104

This matured,thickenedcream has aslightly tangy,nutty flavorand velvetyrichtexture, a

hintthinner thansour cream.Crème fraiche is the ideal addition for chicken andveal, pasta sauces or soups, because it can be boiledwithout curdling. It is also a traditional accompani-ment to smoked salmon and caviar and is often servedwith desserts.

Cottage Cheese

2/5 lb tubs ALOUETTE D1102/5 lb tubs Grand Reserve D1118/ 1 qt Kendall Farms D110K

Whip Topping Rich’s

12/32 oz froz F815

Creme Fraiche

Plain Yogurt Friendship

CROWLEY 12/8 oz cs lowfat D122CROWLEY 6/2 lb tubs nonfat D123FRIENDSHIP 6/5 lb tubs lofat D120

2/10 lb tubs D13512/16 oz cs nonfat AYSR

Sour Cream Dairyland

M O R E C R E A M S & Y O G U R T

Phone Orders: 1-718-497-3888

Stonyfield Frozen Yogurt

BANANA "BLISSFUL" 6/.5 gal froz FY145CAPPUCCINO 6/.5 gal froz FY120CHEESECAKE 6/.5 gal froz FY125DUTCH CHOCOLATE 6/.5 gal frz FY105PINA COLADA 6/.5 gal froz FY135RASPBERRY "RED" 6/.5 gal froz FY115STRAWBERRY 6/.5 gal froz FY110VANILLA "FRENCH" 6/.5 gal froz FY100VANILLA "SIMPLY" 6/.5 gal froz FY102

Stonyfield Farm uses only milk from cows that havenot been treated with the synthetic bovine growth hor-mone, rbST. This scrumptious frozen yogurt containsthe healthful cultures L. Acidophilus and Bifidus, inaddition to Thermophilus and Bulgaricus.

16/1 qt DM125 6/1.1 lb cs AYSR

English Cream DevonButtermilk

16/1 qt DM11620 qt bag D300

Heavy Cream 40%Heavy Cream 36%

This 40% Grand Reserveis never pasteurized, andis the perfect choice forpastry and sauce finish-ing.

6/10 can GD209

Condensed Milk Eagle

MARCUS 16/1 qt DM115

20 qt polybag DM300

ULTRA PASTURIZED 12/1 qtDM120

D A I R Y

Phone Orders: 1-718-497-3888

8/5 lb cs GD218N

Powder Nonfat Instant

24/14 oz cs GD205

Condensed Milk Magnolia Evaporated Milk

24/12 oz cs GD206

MASCARPONEThe wonderful, silky, lush fresh cream cheese of Italy. Polenghi mascarponeGalbani mascarponeBelgioso mascarpone

RESTAURANT TIRAMISU1-1/4 lb sugarwater3 kilo tub Polenghi imported mascarpone cheese1-1/4 lb Papetti's Sugared Egg Yolk1-1/2 qts 40% Grand Reserve Heavy Cream

Cook water with sugar to soft ball (242 degrees f ). While thesugar is cooking, whip the yolks until very thick. Pour the hotcooked sugar into the whipping yolks in a thin stream betweenthe whip and side of the bowl, being careful not to hit the whip.Continue whipping until just smooth. Add the already whippedto soft peak heavy cream, and whip until thick. (do not overwhip.) Keep chipped until ready to use.

2 qt prepared double strength barrie house coffee2 T instant espresso powder (medagllia d'oro)½ c dark rum½ cup coffee liqueurMix everything together, and ice down until chilled.

To assemble for 2 hotel pans: (you'll also need Italian (Savioardi)Ladyfinger cookies.)

Spread a thin layer of the mascarpone mousse in the bottom ofeach of the pans. Cover with a layer of savioardi ladyfingerssoaked in the (cold) coffee mixture. Cover with another thinlayer of mousse, and another layer for soaked ladyfingers, Divideremaining mousse between the pans and smooth out the tops.Cover and refrigerate well. Cut each pan into 18 pieces, dustwith high fat cocoa powder before serving.

FOR INDIVIDUAL DESSERTPRESENTATION FOR BANQUETS:Fill keeseal disposable piping bags with the mascarpone mousse.Place 3.5 oz Marie Charlotte chocolate cups or Marble TulipShells on sheet pans. Pipe a small dollop in bottom of each cup.Dunk ladyfinger in coffee mixture and break into quarters as youput 2 quarters in each cup. Pipe another thin layer of mascarponemousse, then another 2 quarters of coffee dunked ladyfinger ineach cup. Pipe mascarpone mousse to cover top. Refrigerate untiltime to plate or serve. To serve, dust top heavily with high fatcocoapowder. Garnish with zococao decorative chocolate paillilos.

MASCARPONE-POLENGHIThe most popular mascarpone in Italy BC40390 6/3 Kilo Tubs

MASCARPONE GALBANIImported from Italy CM100 500 Gram Cup

MASCARPONE “5lb” BELGIOIOSOMade by the Belgioso cheesemakers of WisconsinCM102 5 Lb Tub

F R O Z E N

D O U G H S

A N D

B A T T E R S

F R O Z E N D O U G H S A N D B A T T E R S

Phone Orders: 1-718-497-3888

Apple Cinnamon Apple Walnut Free Blueberry Bran-Raisin

Choc/Choc Chip Corn Cranberry Glorious Morning

Peach Granola Poppy Seed Pumpkin

Brownie Mix Choc Chip Cookie

Raspberry

Karp's full line of refrigerated Scoop-N-Bake muffin batters offers the tempting variety that is so important in today's highly competitive muffin market. Made from all natural ingredients of the very highest quality, they are carefully formulated to produce gourmet muffins with enticing aroma, mouth-watering

appearance and unforgettable flavor. Just Scoop and Bake!



MUFFIN BATTER These frozen batters aren't just for muffins, anymore. Create bundt cakes, loaf cakes for tea, even double chocolate chip cupcakes or traditional carrot cake with these easy to use,and always moist and delicious batters. Just defrost and scoop into muffin liners, or fill any cake pan 2/3 full with batter, and bake.

APPLE CINNAMON MUFFIN KARP'SCrisp apple chunks, tangy Saigon cinnamon and crunchy walnuts! 18 lb tub GM265

APPLE WALNUT FREE KARP'SNo sugar is added to theses delectable muffins with crisp apple chunks and crunchy walnuts. 18 lb tub AYSR

BLUEBERRY OLD FASHIONED KARP'SAn old-fashioned favorite, with whole, real blueberries in a golden sour cream batter. 18 lb tub GM261

BRAN-RAISIN BATTER KARP'SA healthy traditional favorite, moist with molasses and honey, flavored with pineapple and juicy raisins.

18 lb tub GM263

CHOCOLATE-CHOCOLATE CHIP MUFFIN MIX KARP'SChocolate chips and a hint of cherries in a chocolate batter, rich with eggs, butter and sour cream. 18 lb tub GM284

CORN BATTER KARP'SSweet corn flavor, delicately touched with honey, in a moist, egg-rich muffin. 18 lb tub GM260

CRANBERRY MUFFIN MIX KARP'SFilled with cranberries and wholesome natural ingredients. 18 lb tub GM280

GLORIOUS BATTER KARP'SBatter packed with fresh carrots, walnuts, plump raisins, coconut and apple chunks. 18 lb tub GM262

PEACH GRANOLA MUFFIN MIX KARP'SA generous helping of peach chunks and fresh granola, 2/9 lb cs GM266

as well as fresh eggs and whole milk.

POPPY SEED & SOUR CREAM KARP'SA subtle hint of lemon, the richness of real sour cream, the taste and

texture excited by a liberal portion of poppy seeds. 18 lb tub GM270

PUMPKIN MAGIC MUFFIN MIX KARP'SGolden pumpkin and walnut chunks in a moist bread or muffin, delicately spiced and touched with orange. 18 lb tub GM267

RASPBERRY CRUNCH MUFFIN MIX KARP'SA sophisticated, rich, creamy batter containing whole raspberries and hazelnuts. 18 lb tub GM269

BANANA NUT MUFFIN MIX KARP'SBanana and big walnut chunks, in an all-natural batter, rich with whole eggs and sour

cream. Great for bread or muffins. 18 lb tub

BUTTERMILK MIX KARP'SA fluffy drop biscuit made with buttermilk and real butter. 18 lb tub

HAZELNUT LATTE MUFFIN MIX KARP'SIts rich taste is the perfect compliment to a cup of fine coffee. 2/9 lb cs

ZUCCHINI MUFFIN MIX KARP'SA luxuriously moist, rich muffin, enhanced with golden raisins and walnut chunks. 18 lb tub

B A K E R & B A K E R C O O K I E D O U G H

PEANUT BUTTER COOKIE BAKER & BAKERPeanut butter and peanuts, just like mom used to make. 288/1.25 oz FC102

MILK CHOCOLATE CHUNK COOKIE BAKER & BAKERBig chunks of milk chocolate stud this traditional toll house style cookie. 288/1.25 oz FC103

DOUBLE CHOCOLATE CHIP COOKIE BAKER & BAKERChocolate chips in a chocolate cookie dough. 288/1.25 oz FC105

MACADAMIA WHITE CHOCOLATE COOKIE BAKER & BAKER


Phone Orders: 1-718-497-3888

More than 25% white chocolate chunks and macadamia nuts. Lots of fresh eggs, whole milk and natural cream flavor. 288/1.25 oz FC104OATMEAL RAISIN COOKIES BAKER & BAKERDelightful flavor and texture, with an abundance of plump, juicy raisins. 288/1.25 oz FC101CHOCOLATE CHIP COOKIE DOUGH BAKER & BAKERA gourmet quality cookie, rich and chewy. Loaded with real chocolate chips. 288/1.25 oz FC100

BROWNIE MIX KARP'SThese brownies bake up chewy, moist and delicious, with sour cream, whole eggs, butter, walnuts and chunks of real chocolate.

18 lb tub GM285

CHOCOLATE CHIP COOKIE DOUGH KARP'STraditional toll house cookie dough. Scoop and bake.

18 lb tub GM283SCOOP & YIELDS FOR MUFFIN BATTERSUnbaked Weight Scoop size Yield ½ Sheet Pan Full Sheet Pan

5 oz #8 584 ½ oz #10 644 oz #12 723 oz #16 96 3x4 6x42 ½ oz #20 116 3x4 6x42 oz #24 144 4x6 8x61 ½ oz #30 192 4x6 8x61 oz #40 288 5x7 10x7

LE COQ CUISINE "Ready to Bake" Baking instructions: 1. For maximum volume, product should be defrosted before baking.2. Bake at 385F to a golden brown in traditional oven.

a. Convection oven: 360 degrees.b. Rotary Rack oven: 385 degrees.

3. For your convenience, products may be trayed up and stored in

45 degree refrigerator overnight, prior to baking.

READY TO BAKE CROISSANT MINI 80 oz 376 ct FC602READY TO BAKE CROISSANT MEDIUM 2.2 oz 110 ct FC600READY TO BAKE CROISSANT LARGE 3oz 90 ct FC603READY TO BAKE CHOCOLATE CROISSANT SMALL 1.1oz 320 ct FC601READY TO BAKE MIXED NUT DANISH SMALL 1.5oz 210 pcs FD601READY TO BAKE CINNAMON DANISH SMALL 1.4oz 192 pcs FD602READY TO BAKE RASPBERRY BEAR PAW SMALL 1.4oz 192 pcs AYSRPROOF AND BAKE XTRA LG CROISSANT 110-3 oz FC604FC604 PROOF AND BAKE LG CHOC CROISSANT 154-2.88 oz FC605

PUFF PASTRY ½ SHEETS LECOQ CUISINE16 -½ sheets of the flakiest all butter puff pastry made with high quality butter from one dairy. Simply defrost, dock and bake. 17.6 LB BOX F304A

DANISH DOUGH LECOQ CUISINE2-15 pound blocks of silky Danish dough, made with the highest quality new England butter. 2/15 lb F301

PUFF PASTRY 1/8" DUFOURTake advantage of this tender, meticulously handmade, all-butter puff pastry dough created from a classic French formula made with 94-score, AA churned, sweet butter. Create quickNapoleons, hors'd'oeuvres or flaky pot pie tops, tasting as if you just went through the painstaking process of making your own puff pastry. The frozen shelf life is 6 months, and the

quality cannot be surpassed. 12 sheets. (11 x 16 x 1/8") 10 lb cs froz F312



PUFF SHEETS ALL BUTTER DUFOUR ¼"The perfect thickness for making your own bouchees, vol au vents (patty shells), and turnovers. 6 sheets. 10 lb froz F311

PUFF SHEETS CHOCOLATE DUFOUR F313

11 x 16 x 1/8" sheets. 6 sheets. 10 lb froz

PUFF DOUGH PENNANTAvailable ready-to-sheet for convenience and versatility, this pennant dough is produced with a patented 2/15 lb froz F305roll in shortening (not butter), yet still light and flaky, with no greasy aftertaste. Its consistent shape and

thickness delivers a high, even rise every time you bake.

PUFF SHEETS 10"x15" PENNANTAvailable pre-sheeted for convenience, pennant puff pastry is produced with a patented roll in shortening(not butter), yet it is light and flaky, with no greasy aftertaste. Its

consistent shape and thickness delivers a high, even rise every time you bake. Sheets thaw in just 10 minutes.

20/12 oz froz F310

MISCELLANEOUS MIXES (Powdered)BISQUICK MIX 6/5 lb cs GM201

BLUEBERRY MUFFIN MIX MODERN MAID 6/5 lb cs GM200

BRAN MUFFIN MIX MODERN MAID 6/5 lb cs GM205

BROWNIE MIX GENERAL MILLS 6/5 lb cs GM221

BUCKWHEAT PANCAKE MIX (DCA) 6/5 lb cs GM251

CORN MUFFIN MIX DELUXE MODERN MAID 6/5 lb cs GM210

PANCAKE & WAFFLE MIX (DCA) 6/5 lb boxes GM250

PANCAKE MIX EGG MODERN MAID 6/5 lb cs GM220

MISCELLANEOUS CAKES AND PASTRIES (Frozen Cakes)BROWNIE DOUBLE CHOC. SHEET PAN 24/3" square FD506

CHEESE BLINTZES FROZEN 12/12 ct F820

CHEESECAKE PEARL RIVER 2/cs FD305

TIRAMISU 2/4.25 lb trays D210

CHOCOLATE CUP CRÈME BRULEE 24/6 oz cs FC207

LEMON BARSMADELINES

PATE SUCREE DOUGH-11X16X1/8” 12 SHEETS AYSRPIE SHELL DUFOUR PATE BRISEE 20/9” AYSR

M I S C E L L A N E O U S D O U G H S ,P I E A N D T A R T S H E L L S

BOBOLI PIZZA DOUGH 6''Preseasoned, prebaked pizza crusts. Great for last minute hors d'oeuvres and entrées.36/4 oz froz F320

BOBOLI PIZZA DOUGH 8''Preseasoned, prebaked pizza crusts. Great for last minute hors d'oeuvres and entrées.24/8 oz froz F321

PIZZA BALL DOUGH

Phone Orders: 1-718-497-3888

PIZZA BALL DOUGH A classic crust, designed for those who want a more traditional pizzeria pizza shell without all the work. A favorite for chain operators who demand quality and consistency.18/22 oz cs froz F322N

PIZZA SHELLS 9" ULTRA THINThis "thin as a dime" crust was developed as a newer alternative to the more traditional,thicker pizza crust. Cooks crispy on the bottom, golden brown, yet moist inside. Providesa high-quality, consistent California or Northern Italian-style pizza crust each and everytime.

50 pc cs F780

F r o z e n

CHOCOLATE ROUND DESSERT SHELLS144 ct/cs GCA101CREPE SHELLS FROZEN10/20 ct cs F831DANISH DOUGH FROZEN PENNANT2/15 lb cs F301DUMPLING WRAPPERS GYOZA24/14 oz froz F316

FEUILLES DE BRICKThankfully, these brilliant, round sheets of delicate, paper-thin, dough have become popu-lar on menus of all fine restaurants in a variety of applications. Whether they are shapedand baked off as a crispy bowl housing a scoop of sorbet or used in a savory application inthe shape of a beggar's purse, feuille de bric is as exciting to the customer as it is practical

and innovative to the chef.

250 pc pkg F250

FILO DOUGH APOLLO 12X17"24/1 lb cs D141FILO DOUGH FANTIS 13X17"24/1 lb cs D140FILO SHELLS MINI 1 3/4" ATHENS90/1 3/4"/cs F340KATAIFI DOUGH APOLLOShredded phyllo dough, 12/1 lb cs D143used for pastries.PIE SHELL 6" COUNTRY CHEF48 ct froz F798PIE SHELLS 10" COUNTRY CHEF24 ct froz F800PIE SHELLS 9" FROZEN COUNTRY CHEF24 ct froz F799STRUDEL LEAVESFlakey sheets of srtudel dough. Frozen, just defrost and use to create your own strudel. D142

Dufour Pate Brisee Dough Sheets AYSRDufour Pate Sucree Dough SheetsAYSR

Spring Roll WrappersDUMPLING WRAPPERS GYOZA F316 24/14 ozMOOSHU DUCK WRAPPERS 10pcs F327 48/8ozSPRING ROLL WRAPPERS 8x8’TYJ F328 40/25CT

P A S T R Y S H E L L S -D U F O U RWhether the item may be puff pastry dough, hors d'oeuvres, petits fours or canapé shells,Dufour succeeds in making them all with the same skill and ingredients of any three-starrestaurant. With standards of quality fitting the most discerning palates, know that Dufour'sitems are as good as a top pastry chef's or of someone's French grandmother (who reallyknows how to bake!). These shells are raw dough placed in individual, petite foil cups,frozen and ready to bake at your convenience.

5” Traditional Tart ShellHandmade French pie pastry for your own savory or sweet fillings. No breakage, becauseyou bake them. Wonderful for appetizers, or use for dessert tables. Choose a seasonal fruitwith custard or just a glaze. 80 ct cs F302

3” Herb Tart ShellA blend of Provençal herbs in a pâte brisée dough made with low-cholesterol margarine.Excellent with both mild and assertive fillings. 112 ct cs F309

3” Chocolate Tart ShellDutch cocoa powder, butter, margarine and sugar make a crunchy, deep chocolate settingfor fruits, pastry cream, ice cream and custard. These shells elevate the simplest fillings toelegant desserts. 228 ct cs AYSR

3" Traditional Tart Shell Handmade French pie pastry for your own savory or sweet fillings. No breakage, because you bake them. Wonderful for appetizers, or use for dessert tables.Choose a seasonal fruit with custard or just a glaze. 112 ct cs F308

11/2''Blue Corn Tart Shell A more subtle, earthy flavor than yellow corn, our blue corn shell is made with canola oil,unbleached white flour and a blue corn meal ground to our specifications. A colorful con-trast to your creative fillings, they're wonderful for hot or cold hors d'oeuvres or tarts.228 ct cs AYSR

11/2''Corn Cup Tart Shell Tasty, versatile and healthy, the corn pastry is made with masa harina corn flour, olive oiland canola oil. Of course, Mexican and southwestern-style fillings are a natural, but thecorn shell also succeeds as a base for international fillings of all kinds. 228 ct cs F314

11/2''Herb Tart ShelA blend of Provençal herbs in a pâte brisée dough made with low-cholesterol margarine.Excellent with both mild and assertive fillings. 228 ct cs F307

11/2''Traditional Tart ShellHandmade French pie pastry for your own savory or sweet fillings. No breakage, becauseyou bake them. Wonderful for appetizers, or use for dessert tables. Choose a seasonal fruitwith custard or just a glaze. 288 ct cs F306

AMARETTI COOKIES LAZZARONIIndividually tissue-wrapped dark almond biscuits with bitter almond flavor inLazzaroni’s famous decorative red tin.12/1 lb tin GC311T6/2 lb bags GC311BBISCOTTI CANTUCCINI COOKIESDelicious biscotti imported from Italy.15/250 ct cs GC301CANNOLI SHELLS - LARGE182 ct cs GC370CANNOLI SHELLS - SMALL336 ct cs GC375CIGARETTE COOKIES FANTISDelicate, flaky cigarette cookies filled with a hazelnut-and-chocolate cream.6 cans/box GC309MADELINESThese petite, classically-French, shell-shaped butter cakes have a flavor and appearanceperfect enough to delight even Marie Antoinette. About 2 inches long, they are lightlyflavored with vanilla and dusted with powdered sugar. These are a perfect accompani-ment to tea, sorbet or fruit desserts.2/3 lb cs FD505

FORTUNE COOKIES You will have the blessing of many a fine feast.96 ct cs AYSRGAUFRETTES FAN WAFERS LOCMARIAButtery, flaky fan wafer cookies, traditionally served with ice cream.1.5 kg boxes GC327GINGERSNAP OLD-FASHIONED NABISCO12/16 oz cs GC313GRAHAM CRACKERS HONEY MAID24/8 lb cs GC302LADY FINGERSTraditional "lady fingers" from Italy, used for tiramisu and other dessert recipes.12/500 gr cs GC315OREO BASE CAKE COOKIES35 lb bulk cs GC307E

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