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Les Vergers Boiron – Frozen Raspberry Puree (No Added Sugar)Les Vergers Boiron raspberry puree leaves a lightly acidic finish, thanks to the balance between the natural sweetness of the Mecker variety and the acidity of Willamette.Professional Quality• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: Serbia, Poland• Brix: 20 +/- 2Ideal UsesDesigned for professional kitchens, this premium raspberry puree is perfect for pâtissiers, chefs, mixologists, and brewers.Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestionsPassion fruit, lychee, white peach, fig, lemon, Earl Grey tea, rose, dill, green anis, licorice, black sesame, greek yogurt. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Mango Puree (No Added Sugar)Les Vergers Boiron mango puree features the Alphonso variety for its delicate balance and aromatic richness, complemented by the Kesar variety, which enhances sweetness and adds a subtle spicy note.Professional Quality• 100% mango• No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: India• Brix: 19 +/- 2Ideal UsesDesigned for professional kitchens, this premium mango puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestionsGuava, ginger, passion fruit, mandarin, pumpkin, orange blossom, jasmine, coriander leaf, turmeric, madras curry, butternut. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Passion Fruit Puree (No Added Sugar)Les Vergers Boiron puree is made from an acidic variety, with carefully selected batches for high sugar levels. The pulp extraction process does not break the seeds, helping avoid any bitterness.Professional Quality• 100% passion fruit• No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: Ecuador, Peru, Madagascar• Brix: 13 +/- 2Ideal UsesDesigned for professional kitchens, this premium passion fruit puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestionsMango, spicy mango, lemongrass, raspberry, ginger, coconut, guava, milk chocolate, coriander leaf, passoã. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Strawberry Puree (No Added Sugar)Strawberry is a fragile fruit that must be processed delicately to retain the freshness of the fresh fruit. Thanks to the expertise of Les Vergers Boiron, the strawberry puree retains green and woody notes, as well as a sugar/sour balance reflecting carefully chosen fruits.Professional Quality• 100% strawberry• No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: FranceIdeal UsesDesigned for professional kitchens, this premium strawberry puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestion: Apricot, Coco, Kiwi, Lychee, Mandarine, Lemon, Melon, Pineapple, Quince, Raspberry, Rhubarb, Yuzu. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Blueberry Puree (No Added Sugar)Les vergers Boiron blueberry puree is faithful to the taste of fresh fruit picked in the forest. It has authentic aromas with green and undergrowth notes, enhanced by a slight acidity.Professional Quality• 100% blueberry • No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: France• Brix: 12 +/- 2Ideal UsesDesigned for professional kitchens, this premium cassis blueberry is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestionChestnut and vanilla, mandarin, raspberry, violet, beetroot.

Les Vergers Boiron – Frozen Acai Puree (No Added Sugar)Açaí is a berry native to Brazil, sourced by Les Vergers Boiron from wild, agroforestry harvests that support forest biodiversity. This frozen purée delivers intense aromas of black olive and red fruits, balanced by acidity, bitterness, astringency and lightly salted notes.Professional Quality• No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: Brazil• 4.5 +/- 2Ideal UsesDesigned for professional kitchens, this premium acai puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Flavour combinationRed fruits, banana, blueberry, coconut, pear, blackberry, black cherry, granola, chocolate, olive oil, almond, vanilla, yogurt, chestnut, carrot. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Cherry Morello Puree (No Added Sugar)Les Vergers Boiron cherry morello purée highlights the intense, characteristic taste of morello cherries, known for their pronounced sour profile and strong aromatic expression.Professional Quality• 100% cherry morello• No added sugar• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: Serbia• Brix: 19 +/- 2Ideal UsesDesigned for professional kitchens, this premium cherry morello puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen White Peach Puree (No Added Sugar)Les Vergers Boiron white peach puree is processed immediately after harvest to preserve its aromatic richness, expressing ripe fruit notes and delicate floral aromas.Professional Quality• 100% white peach• No sugar added• No artificial colours or flavours• Smooth, stable texture after defrosting• Frozen to preserve freshness and flavour• Fruit picked and processed within 24 hours• Origin: France• Brix: 13 +/- 2Ideal UsesDesigned for professional kitchens, this premium white peach puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications.Pairing suggestionsRedcurrant, raspberry, apricot, vanilla, lavender, saffron, verbena, jasmine, Champagne rosé. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Cassis Puree (No Added Sugar)Les Vergers Boiron cassis purée delivers a strong blackcurrant flavour with a thick texture and aromatic complexity, combining floral notes with tannic aromas for a bold, intense fruit profile. Professional Quality•    100% cassis •    No added sugar•    No artificial colours or flavours•    Smooth, stable texture after defrosting•    Frozen to preserve freshness and flavour•    Fruit picked and processed within 24 hours•    Origin: France•    Brix: 18 +/- 2 Ideal UsesDesigned for professional kitchens, this premium cassis puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications. Pairing suggestionChestnut and vanilla, mandarin, raspberry, violet, beetroot. Discover our full range of Les Vergers Boiron frozen fruit purées.

Les Vergers Boiron – Frozen Coconut Puree (No Added Sugar)Les Vergers Boiron coconut purée features a rich, creamy texture due to its high fat content. These natural lipids enhance and carry the characteristic aromatic notes of coconut. Professional Quality•    100% coconut•    No added sugar•    No artificial colours or flavours•    Smooth, stable texture after defrosting•    Frozen to preserve freshness and flavour•    Fruit picked and processed within 24 hours•    Origin: Thailand, Vietnam, Indonesia Ideal UsesDesigned for professional kitchens, this premium coconut puree is perfect for pâtissiers, chefs, mixologists, and brewers. Ideal for desserts, pastries, ice creams, smoothies, cocktails, sauces, and creative beverage applications. Pairing suggestionsPassion fruit, lime, bergamot, kalamansi, red fruits, bitter orange, chestnut and vanilla, Cointreau, cauliflower, white chocolate, dark chocolate, madras curry, carrot, liquorice, coriander seed. Discover our full range of Les Vergers Boiron frozen fruit purées.

Agar is a gelling agent of natural origin extracted from red algae (Gelidium, Gracilaria species).  It has been used in Japan since the 16th century to make certain traditional pastries such as yokan. It makes it possible to produce firm gels from all types of aqueous liquids.  Properties: gelling agent. Recommended dosage: 0.5 - 2%. Recommended use: disperse Agar in the cold liquid preparation. You can facilitate dispersion with the pre-mixed Agar and a part of powdered sugar from the recipe. Bring this preparation to a boil and boil it for at least 1 minute to ensure optimum hydration and homogeneous gelation. Pour the hot preparation into the mould and cool quickly for a fast and homogeneous gel setting. Typical applications: fruit paste, marmalade, fruit inserts and fillings for baked pastries. Comments/Limitations: Agar is a material sensitive to hydrolysis. Prolonged heating absorption during cooling. In these cases, you can try to reduce the phenomenon by reducing the acidity of the preparation using Sodium CI or simply increase the dosage of Agar.Agar is not compatible with alcohol-based preparations. Gels produced with Agar are not freeze resistant but are more or less cooking resistant. It can therefore easily be used for fruit inserts and fillings in pastry products (cake, financier etc.) but is not recommended for frozen/deep frozen dessert.

Icremium is a stabilizing system dedicated to the optimization of ice-creams quality all along their shelf-life.  Its composition is based on a combination of selected emulsifying and texturizing ingredients enabling the stabilization of the water by limiting the formation of big crystals, improving the overrun, modulating the melting point, improving the distribution of fat, and optimizing the texture.  Properties: stabilizer, emulsifier, and thickener. Recommended dosage: 0,4-0,7%. Recommendations for use: blend ICREMIUM with the other powdered ingredients or incorporate it directly in the liquid phase around 30-40°C. Then, blend it with the remaining ingredients of the recipe and pasteurize to ensure complete dissolution of the stabilizer. Allow to cool down and process in the ice cream maker. Typical applications: ice cream, Chantilly. Comment/Limitations: the dosage should be adjusted to the fat content of the recipe. For example, it is recommended to use 0,4% of the stabilizing system if the fat content is above 10% and to increase the dosage if the fat content is lower.

Pectin NHX is a gelling agent extracted from citrus fruit peel and then chemically transformed to provide it with special properties.  It is a pectin for toppings and mirror glazes, whether fruit, chocolate or neutral with low sugar content.  Properties: gelling agent. Recommended dosage: 0.8 - 2%. Recommendations for use: it is advisable to mix Pectin NHX with powdered sugar before adding the liquid part of the recipe to facilitate dispersion and avoid the formation of lumps. Bring the mixture to the boil, stirring regularly to ensure complete dissolution and hydration. Cook until a minimum Brix degree of 40 (for fruit topping) to 60 (for neutral topping). Add a sufficient quantity of a 50% Citrix solution to reach a pH below 3.8. Pour the topping over the dessert or creation to be covered and leave to cool so that the gel forms. Typical uses include fruit pulp-based topping for pastries, neutral topping without fruit and/or with low sugar content, mirror glazes, gelatinized creamy chocolate preparations.Comment/Limitations: the more acidic the base preparation, especially in the case of fruit toppings, the more the quantity of Citrix solution added should be limited and the dosage of NHX Pectin should be increased. In the case of neutral toppings, the amount of Citrix solution to be added will be higher. This pectin is sensitive to the presence of calcium. In most cases, the residual calcium content of the ingredients in the preparation is sufficient for interaction without the need for addition.

Sorbium is a stabilizing system dedicated to the optimization of sorbets quality all along their shelf-life.  Its composition is based on a combination of selected texturisers enabling stabilization of the water by limiting the formation of big crystals, improving the overrun, modulating the melting point and optimizing the texture.  Properties: stabilizer, thickener. Recommended dosage: 0,2 - 0,5%. Recommendations for use: make a first blend of SORBIUM with the other powdered ingredients (for example sucrose or dextrose). Incorporate this first blend into the syrup at 30°C to disperse it in a liquid phase. Blend it then with the fruit ingredients of the recipe and pasteurize to ensure complete dissolution of the stabilizer. Allow to cool down and process in the ice cream maker. Typical applications: sorbets. Comment/Limitations: the dosage should be adjusted to the type of fruit used and the expected texture in mouth. If the dosage is too high, the texture of the sorbet would be too viscous, and it could be detrimental for the aroma perception during tasting.

Premium freeze-dried ingredient from NZ.  Fresh As sources the highest quality, ripe and sweet fruits, and then, freeze-dry them to produce intensely flavoured ingredients. Freeze drying locks in superior flavour, taste, colour, and aroma.  It also transforms a fresh product into a crunchy ingredient (perfect to add texture to a dish). Freeze dried ingredients are simple and versatile to use....and a little goes a very long way.

Premium freeze-dried ingredient from NZ.  Fresh As sources the highest quality, ripe and sweet fruits, and then, freeze-dry them to produce intensely flavoured ingredients. Freeze drying locks in superior flavour, taste, colour, and aroma.  It also transforms a fresh product into a crunchy ingredient (perfect to add texture to a dish). Freeze dried ingredients are simple and versatile to use....and a little goes a very long way.

Fresh green colour and a fruity taste with toasted hints.  99% pure, natural and unsweetened paste made from lightly roasted and finely ground pistachios. 1% chlorophyl.

Elle & Vire Professionnel Excellence Whipping Cream is trusted by chefs around the world for its reliability, clean taste, and outstanding performance. With 35% fat content, it whips quickly and holds its shape exceptionally well, making it ideal for piping, decorating, and incorporating into mousses or ganaches. Thanks to its high overrun, it delivers excellent yield producing more whipped cream per litre compared to many standard creams helping you reduce waste and control costs without compromising on quality. Made in Normandy from premium French milk, this cream is heat-stable, suitable for cooking, and maintains its structure even after refrigeration. Key Features:✓ 35% fat content✓ High overrun for superior yield✓ Excellent stability and volume✓ Clean, neutral dairy flavour✓ Suitable for both sweet and savoury preparations✓ Long shelf life (UHT) with consistent results

Moist carrot cake topped with cream cheese frosting and sprinkled with crunchy walnuts.Frozen, ready to eat. Pre-portioned.Thaw only what you need, eliminating wastage and boosting your profit margin. Enjoy moist banana bread every time.Shelf life: up to 5 days once defrosted (ambient).

Made with all-butter and crafted to traditional French techniques, Bard's Puff Pastry offers exceptional lift (over 9cm), rich flavour, and delicate crisp layers.Conveniently rolled in a 5kg format, it’s perfect for busy professional kitchens, giving you consistency and quality.Ideal for both sweet and savoury applications: from tarts, pies, vol-au-vents to mille-feuille and galettes, this premium puff pastry delivers a flaky, golden finish that will impress your customers. Pastry Dimensions: 220cm x 50cm x 3mm

Frozen ready to eat.A soft and airy mini donut with a naturally green pistachio-coloured dough. Lightly sweet and visually striking, it's perfect for dessert buffets, afternoon teas, or premium catering.Soft & Fluffy Texture: Light dough with a balanced sweetness, ideal for gourmet bites.Single-Serve Size: At just 25g, it's perfect for tastings, afternoon tea, or petit fours.Ready to Serve: No baking required simply defrost at room temperature for 20–30 minutes.Storage: Store frozen at -18°C. Once thawed, keep refrigerated and consume within 48 hours.Versatile Use: Great for cafés, catering, hospitality, or upscale convenience.

Frozen ready to eat.A delightful mini donut. Soft, fluffy, and bursting with fruity flavour, it's the perfect bite-sized treat for events, dessert platters, or a fun snack option.Naturally pink dough with mixed berry flavourSoft, airy texture with light sweetnessDefrost 20–30 min before servingStore at -18°C | Use within 48h once thawed

Frozen. Ready to use.  A delicate mini version of the iconic French Tropezienne: soft brioche filled with smooth, light cream and finished with pearl sugar. Ready-to-serve, perfectly portioned, and ideal for catering, buffets, or dessert platters. Premium look, zero waste, and consistent quality every time. Instructions: Defrost for 6 hours between 0 and 4°C.Shelf life: Once defrosted, 72 hours at 0 and 4°C.