Carif 2009-en

Products - solutions CATALOGUE 2009

CARIF SA

Our commitment,

We commit ourselves to be the partner more attentive to your needs. Wherever you

are acting in the flour industry: Milling, Baking, Pastry, confectionery, biscuit or

catering, we can, as we do since 1987, help you through technological, technical and

products solutions. Together, we closely cooperate for the development of your

products and our services. We are aware that you are not only looking for products to

solve your production problems or develop new products but for solutions adapted

to your environment. That’s why instead of creating a catalogue of standard products,

we offer global solutions

Our passion is to help you increase your performances and satisfy your customers’

requirements. To achieve that goal our team of experts and our laboratory facilities

and equipment are at your entire disposal. Our experience combined to our

knowledge of dough, raw materials, technologies and equipment enable us to

cooperate hand in hand with your Research and Development team to develop

innovative solutions for your customers.

CARIF is Certified ISO 9001/2000 and ensures by important means the quality of its

products. For you, we rigorously check in our analysis laboratory the quality of the

raw materials entering our products and their conformity to your specifications .

Our R&D laboratory is also a key site for your development allowing you to be more

reactive to the market requirements. We invite you to contact our team in order to

submit your projects and we will work together in the strictest respect of

confidentiality for our mutual benefit.

Guy de la Serve

President of CARIF SA

Our team is at your entire disposal for additional information

CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82 2

BAKERY 5

PASTRY 11

CONFECTIONERY 15

CATERING 21

AROMAS & COLOURINGS 23

RAW MATERIALS 27

General Summary

Our team is at your entire disposal for additional information CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82

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ORGANIC BREAD IMPROVER 6

FRENCH TRADITION BREAD IMPROVER 6

TOAST BREAD IMPROVER 6

SPECIFIC BREAD IMPROVERS 7

MILLING CORRECTORS 7

EXPORT BREAD IMPROVERS 7

CONCENTRATED BREAD IMPROVERS

SPECIFIC EXPORT BREAD IMPROVERS

TECHNOLOGICAL BREAD IMPROVERS 8

DIRECT :

CONTROLLED PROOFING / LONG KEEP:

STANDARD FROZEN DOUGH:

PART BAKED

READY TO BAKE BREAD / PRE-PROOFED FROZEN :

UTILIZATION OF CARIF IMPROVERS 9

WHICH IMPROVER IS THE MOST ADAPTED ?

MIXES & PREMIXES FOR SPECIAL BREADS 10

MIXES:

25% AND 50% PREMIXES

Boulangerie


5

PRODUCT DESCRIPTION DOSAGE

CARIDOUGH ORGANIC

403.202.42

Organic bread is an improver in powder form certified by ECOCERT®. It brings a good and

easy machine work and moulding after perfect smoothening of the dough. Its enzymatic

structure controls fermentation allowing obtaining an optimum volume in the oven with

opened scarifications.

ORGANIC BREAD strengthens the natural wheat aromas and gives an opened crumb

texture. The crumb remains lightly humid improving the natural preservation of the bread

by getting dry slower.

1% of the flour

weight


FRENCH TRADITION 403.902.25

Improver formulated from ingredients specially selected in accordance with French

legislation in force.

FRENCH TRADITION allows a perfect smoothening of the dough by accelerating the

gluten net formation, and brings a good and easy machine work and moulding. It controls

fermentation for an optimum development in the oven.

1% of the flour

weight

PRODUIT DESCRIPTION UTILISATION

SOFTNESS IMPROVER 403.501.07

SOFTNESS IMPROVER is a powerful gel softener. It allows an “ALL-IN” production with

a perfect smoothening of the dough easing both the machine work and the moulding

process.

It also regulates the fermentation and eliminates the porosity of the gluten which gives an

excellent development in the oven, with a thin light crust, a well-structured crumb and

consistently thin alveolus.

The softness to the touch is considerably enhanced. The product melts in the mouth and

stays pleasant for many weeks.

1 to 4% of flour

weight

SOFT TOAST 403.102.55

Powder improver for the production of delicious toast bread. SOFT TOAST improves and

preserves softness-to-the-touch and melting-in-the-mouth, gives an anti-staling effect and

lengthens preservation of the products.

1.5% of the flour

weight

FRENCH TRADITION BREAD IMPROVER

ORGANIC BREAD IMPROVER

TOAST BREAD IMPROVERS


6

Notre expérience dans le domaine de la panification nous permet de développer des améliorants spécifiques à votre production.

Our specific improvers are formulated on the basis of flour analysis and baking trials. They are then validated in your production

environment from samples shipment and/or intervention of our technical team.

Do not hesitate to contact our technical team to introduce your requirements.

CONCENTRATED IMPROVERS: I order to answer export business requirements, CARIF has created a range of concentrated improvers. Their purpose is to get the best

baking results at the lowest cost price.

SPECIFIC IMPROVERS: Depending on your requirements we create specific improvers on demand:


CARIMILL CARIMILL is a milling corrector directly incorporated in the flour at the mill and

specifically formulated to compensate wheat or flour weaknesses and enhance baking

characteristics.

To be determined.

PRODUIC DESCRIPTION DOSAGE

BAGUETTE PLUS

403.202.54

This bread improver is highly concentrated for the best results with the lowest cost.

BAGUETTE PLUS makes the dough supple and easy to work, and regularizes

fermentation which is faster at its beginning.

It gives a beautiful aspect to the bread (opened scarifications, impressive volume, a

highly coloured and crusty crust and a nice white crumb).

An excellent and completely natural wheat aroma appears after baking.

10 to 15 g for 100 Kg

flour

TALMERON 403.952.14

TALMERON has a very low cost price because of its high concentration. It makes the

dough supple and easy to work with machine. It regularizes fermentation which is faster

at its beginning. It gives a very beautiful aspect to the bread.

10 to 20 g for 100 Kg

flour in direct

process.

20 to 30 g in

controlled proofing.


CARIMIX CARIMIX is a bread making improver specifically adapted to your flour and your

production environment. For more information please contact us.

To be determined

SPECIFIC IMPROVERS

CARIF ADAPTS ITS PRODUCTS TO YOUR PRODUCTION ENVIRONMENT

MILLING CORRECTORS

EXPORT IMPROVERS


7

DIRECT: In direct bread making, the use of an improver allows obtaining an extensible dough, easy to smoothen while

kneading , with a faster and consistent proofing giving more voluminous product

CONTROLLED PROOFING: Optimise your work using improvers which will give more tolerance to your dough along the process and allow you

producing consistent bread with no bubbles on the crust.

FROZEN DOUGH:

PART-BAKED:

READY-TO-BAKE / PRE-PROOFED FROZEN:


LITTORAL SUPER ACTION

403.202.13

Powder improver prolonging freshness and preservation of bread after baking especially

in dry and hot areas.

This product can be used in both direct or delayed baking processes.

0.5% In direct

0.8-1% In delayed

baking process.

RECORD BREAD 403.202.02

Improver for all types of bread giving a excellent elasticity and a great extensibility while

shaping easing the machine work. RECORD BREAD brings a consistent and fast proofing

and lengthens bread freshness and preservation.

0.5% en directe

0.8-1% en pousse

contrôlée.


CONTROLLED PROOFING 403.002.04

CONTROLLED PROOFING allows an infinite control over the rate of dough proofing

in the cooling room for periods of up to 72 hours.

It gives an excellent extensibility and a regular moulding with no superficial tears.

0.5% on flour weight

PRODUCT

DESCRIPTION DOSAGE

FROZEN DOUGH

403.002.18

FROZEN DOUGH brings a good elasticity to the dough which makes easier to work

with and enhances its extensibility during moulding. This improver avoids water release

on the surface of the dough pieces while they are defrosting.

The proofing is fast and steady with no tears on the surface.

After an excellent development in the oven, the bread is golden and shiny with a

crumb that has well opened alveolus.

0.5% to 1%

on flour weight


PART-BAKED 403.302.03

Améliorant conçu pour la production de tous types de pains précuits.

PAIN PRECUIT corrige le manque de force des farines, renforce le développement du

réseau glutineux et permet d’obtenir une pâte sans déchirement et des boules lisses.

0.5 to 1%


RTB Ready To Bake

403.002.18

R.T.B BREAD corrects short tenacious flours that could tear while kneading. It makes the

moulding more consistent and allows production of long French baguettes.

As we have total expertise in R.T.B. process, we are able to provide you advice and training.

0.5% to 1% on flour

weight

TECHNOLOGICAL IMPROVERS CARIF Improvers optimise all aspects of the bread and give flexibility along the baking process: kneading, proofing,

baking, conservation…

Whichever making process your are using, optimise your work with CARIF’s products.


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CARIF’S IMPROVERS UTILIZATION


9

WHICH IMPROVER IS MOST ADAPTED?

MIXES: (CARIF mixes are ready to use, contain salt and only need addition of water and yeast.)

25 AND 50 % PREMIXES: (CARIF premixes are ready to use, contain salt and only need addition of water and yeast )

PRODUCT DESCRIPTION

WHOLE MEAL

Powder mix for an easy production of healthy whole meal bread of all shapes.

RYE BREAD

Powder mix for an easy production of classic rye bread with an original flavour and texture..

PRODUCT DESCRIPTION

WHOLE MEAL

Premix for an easy production of healthy whole meal bread of all shapes.

BRAN

Premix for an easy production of delicious bran bread of all shapes rich in fibres.

POPPY

Premix for an easy production of appetizing poppy seeds bread of all shapes.

FIBRES

Premix for an easy production of fibres bread of all shape giving vitality and wellness and easing

digestion.

COUNTRY

Premix for an easy production of delicious country bread of all shapes with a strong crust and

traditional flavours.

RYE

Premix for an easy production of perfect rye bread of all shapes.

CEREALS

Premix for an easy production of cereals bread of all shapes containing 7 seeds and cereals.

FRENCH BAGUETTE

Premix for an easy preparation of French traditional long baguettes or small restaurant breads with

golden colour crispy crust and the authentic wheat aroma.

CIABATTA

Premix for an easy production the delicate Italian Ciabatta with its strong crispy crust and its well

opened crumb.

FOCACCIA

Premix for an easy production of appetizing Italian Focaccia which can be serve either during meals or

as snacks.

VIENNA

Premix for an easy production of the famous soft golden Vienna’s bread with its rich colour and thin

brioche-like crumb.

SPECIAL BREADS MIXES & PREMIXES

Increase your production and improves your benefits. You want to satisfy your customers and develop your products range. CARIF has designed an entire range of mixes and

premixes for the production of very special breads.


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PASTRY MIXES 12

PASTRY IMPROVER 12

DIRECT:

FROZEN / READY-TO-BAKE FROZEN:

ORGANIC PASTRY IMPROVERS 13

SOFTNESS, MELTING-IN-THE-MOUTH & PRESERVATION IMPROVERS 13

EXPORT SEPECIFIC IMPROVERS 13

BAKING CUSTARD CREAM 14

PUFF PASTRY IMPROVER 14

EGG-FREE COATING PRODUCT 14

PASTRY


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DIRECT:

FROZEN DOUGH / READY-TO-BAKE FROZEN:

PRODUCT DESCRIPTION DOSAGEN

MAXI SOFT 403.102.96

This improver improves suppleness of the dough and increases the volume taken by the

products along the process and especially while baking. It strongly enhances the

products softness and their preservation.

2 to 4% on flour

weight

CARIPASTRY VOLUME

403.952.72

Improver fastening the dough smoothening while kneading and providing a better dough

texture for an easy machine work. Final products have an excellent volume with a greatly

improved softness for a longer shelf life.

1 to 1.5% on flour

weight


CARIPASTRY RTB

403.402.02

CARIPASTRY R.T.B increases the production of dough with a lower material cost

price. It is adapted to weak flour and provides tolerance along the process. The

fermentation is fastened and consistent. The final softness is improved with more added

water. It reinforces the development in the oven for high volume loads.

1% in direct

1-2% in frozen dough

3-4% in RTB process.

(on flour weight)

CARIPASTRY INDUSTRY 403.402.03

CARIPASTRY INDUSTRY suites perfectly to deep-freezing processes; this improver

allows reduction of time between the different lamination turns. It eases the

lengthening process and avoids phenomenon of retraction during the lamination of the

dough pieces. It produces well-developed croissants of consistent quality. The raised

flaky pastry is well aerated and light in the mouth

0.7% to 1% In direct

1% in frozen dough.

(on flour weight)

PASTRY MIXES

PASTRY IMPROVERS


PRODUCT DESCRIPTION UTILIZATION

CROISSANT

Mix for an easy production of delicious traditional French croissant in direct or frozen

processes. This product is suitable for production on trays or automatic lines.

Add water and yeast

BUTTER BRIOCHE MIX

Mix for an easy production of voluminous and delicious round butter brioche in moulds or

on trays.

Add water and yeast

12


CARIPASTRY CARIPASTRY is a specific improver designed for pastry production on the basis of flour

analysis and pastry making trials. The product is then adapted to your process and any

other key point of your environment.

To be determined.

ORGANIC PASTRY IMPORVER

SOFTNESS, MELTING-IN-THE-MOUTH & PRESERVATION:

SPECIFIC EXPORT IMPROVER Depending on your requirements we designed specific products adapted to your environment:



ORGANIC PASTRY

SPECIFIQUE

Improver designed on demand in order to suit the local organic flour specifications and

the production process.

To be determined


CARI PRESERVATION

403.102.02

Preservatives in powder form protecting all products against moulds and bacteria. 1 to 3% on total

dough weight

SOFTNESS IMPROVER

(GEL) 403.502.06

SOFTNESS IMPROVER is a powerful and universal gel softener. It allows an “ALL-IN”

production with a perfect smoothening of the dough easing both the machine work and

the moulding process. It also regulates the fermentation and eliminates the porosity of

the gluten providing an excellent development in the oven, with a thin light crust, a well-

structured crumb and consistently thin alveolus.

Softness to the touch is considerably enhanced. The products melt in the mouth and

remain pleasant for many weeks.

Pastry: 2% on flour

weight.

Biscuits: 0.5 to 1% on

total dough weight.

CARIBISCUIT SOFTENER 403.502.03

CARIBISCUIT SOFTNESS acts by water retention allowing a longer shelf life. It gives

to the biscuit a much-appreciated softness.

Its Anti-fungus activity slows down moulds and yeasts development on final products.

2 to 5%

on dough weight.

CARISOFT

CARISOFT gives and preserves the softness and the melting of the product. It prevents

the loaf from getting stale and improves its preserving.

4% on flour weight.

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BAKING CUSTARD

404.102.02

Preparation in powder for an easy production of a custard cream specifically designed

for baking which has an excellent hold at baking. It is used to as filling for raisin buns,

Swiss brioche, and any other product in which the filling must not collapse and disappear

during baking.

600g / 1 litre of cold

water.

BAKING CUSTARD CREAM

PUFF PASTRY

EGG-FREE COATING PRODUCT


ANTI-RETRACTION 403.002.23

This improver avoids retraction of the puff pastry dough while cutting and eases the

process.

1% on flour weight.

Our team is at your entire disposal for additional information CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82 14


DORALIS COLOR 130 404.502.08

This powder egg-free coating product allows:

-In spray AIRLESS’: 800 to 880 pieces of croissant size pastries.

- In spray “compressed air”: 500 to 560 pieces of croissant size pastries.

DORALIS COLOR gives a coloured shiny aspect any product on which it is applied.

130g / 1 litre of

water

CONFECTIONERY PRODUCTS 16

YELLOW DOUGH MIXES

Cakes

Soft cakes preparations

Tarts

Others

SPONGE CAKE MIXES

BAVARIAN MIXES

SOFTNESS & MELTING-IN-THE-MOUTH IMPROVERS

BISCUIT PRESERVATIVES

BISCUIT SOFTNESS IMPROVER

PREPARATIONS FOR CREAMS 19

HOT CUSTARD CREAM

COLD CUSTARD CREAM

FLORENTINE CREAM

BUTTER CREAM

DECORATION CREAM

ALMOND CREAM

LEMON CREAM

CATERING CREAMS AND MOUSSES

GLAZING 20

Confectionery


15

MIXES PÂTES JAUNES: Cakes :

Soft cakes preparations:

Tarts:

Others:


MAXI CAKE II 404.302.26

Emulsifier in gel form for the production of soft sponge cakes and cakes

allowing an « ALL IN » process.

1 to 3% on the dough

weight.

CAKE MIX

Very convenient mix allowing manufacturing an excellent cake that can be

accommodated with candied fruits, raisins or any other ingredient of your

choice.

1 kg Cake mix

325 g vegetable oil

440 g water


BROWNIES MIX 404.602.05

Convenient mix for an easy production of meting-in-the-mouth chocolate

brownies that can be accommodated with nuts.

Add eggs, butter and

water.

MUFFIN MIX 404.602.09

Convenient mix for an easy production of the original soft golden muffin. Add oil, eggs and water

ALMOND BISCUIT MIX

“FINANCIER” 404.602.04

Convenient mix for the production of the soft French almond biscuit

“Financier”.

1 kg of mix

500 g water.

500 g of butter.


TART BOTTOM MIX 408.002.41

Very convenient mix for the fast and easy production of an excellent sugar

pastry.

Add water and eventually

butter for an even better

taste.


WAFFLE MIX 408.992.10

Powder preparation for an easy and fast production of delicious and melting

in the mouth waffles.

750 g water/kg of mix

FRENCH PANCAKES MIX

404.602.11

Powder preparation for the production of appetizing and soft French

pancakes.

CHURROS PREMIX

408.002.26

Powder preparation for an easy and fast production of delicious churros.

CONFECTIONERY PRODUCTS


16

SPONGE CAKE MIXES:

BAVARIAN MIXES:

Preparations for light aerated mousses that can be accommodated with fruit pieces:


SPONGE CAKE MIX

404.002.01

This powder mix gives a sponge cake of great quality with a thin texture both

aerated and supple. The final product will readily accept syrup or alcoholic

flavourings, such as Rum, Kirsch, Grand Marnier, etc…

Add water and eggs

(On trays or moulds)

COCOA SPONGE CA-KE MIX

404.002.02

This powder mix makes a high quality cocoa sponge cake with a thin, supple

and aerated texture. The frequent problems of hygiene usually encountered

with cocoa powder are eliminated.

Add water and eggs

(On trays or moulds)

PRODUCT PRODUCT PRODUCT PRODUCT

NEUTRAL BAVARIAN 404.302.02

ORANGE BAVARIAN 404.302.03

CHERRY BAVAROIS 404.302.35

PINEAPPLE BAVAROIS 404.302.14

COCOA BAVARIAN 404.302.05

RASPBERRY BAVARIAN 404.302.07

BLACK CURRANT BAVARIAN 404.302.10

EXOTIC BAVAROIS 404.302.09

COFFEE BAVARIAN 404.302.33

STRAWBERRYBAVARIAN 404.302.06

PEAR BAVARIAN 404.302.13

BANANA BAVARIAN 404.302.12

LEMON BAVARIAN 404.302.04

APRICOT BAVARIAN 404.302.08

CHOCO-MINT BAVARIAN 404.302.11

PRODUCT DESCRIPTION

ALL IN ONE BAVARIAN MIX

404.302.34

ALL IN ONE Bavarian mixes are powder preparations for an instant production of excellent mousses

containing delicates fruit pieces. Water is the only ingredient to be added to the preparation.

DESSERT JELLY 404.302.15

Powder preparation for production of Bavarian mousses with fruit or milk.

CONFECTIONERY PREPARATIONS


17

SOFTNESS AND MELTING IN THE MOUTH IMPROVERS:

BISCUIT PRESERVATIVES:

BISCUIT SOFTNESS IMPROVER:


SUPER SPONGE

404.302.24

Gel emulsifier for the production of sponge cakes and cocoa sponge cakes

allowing an ALL IN process. It strongly improves sponge cakes texture and

volume.

2.5 to 3% on the dough

weight.

MAXI CAKE 404.302.25

Gel emulsifier for the production of soft sponge cakes and cakes. 1 to 3% on the dough

weight.


BISCUIT PRESERVATOR

402.991.00

Liquid product enhancing preservation of yellow dough such as cakes,

sponge cakes, madeleines ...

1 to 3% on the total weight


BISCUIT SOFTNER 403.502.03

This improver considerably enhances biscuit softness. Thanks to its anti

fungus activity it increases products preservation.

CONFECTIONERY PREPARATIONS


18

HOT CUSTARD CREAM:

COLD CUSTARD CREAM:

FLORENTINE CREAM:

BUTTER CREAM:

DECORATION CREAMS:


HOT CUSTARD CREAM

Powder preparation for a convenient production of a hot custard cream

designed for use in either filling or custard tart making. The cream is baking

stable and can de frozen.

Add eggs and sugar


SPECIAL F

404.102.28

Powder preparation for cold custard cream with a delicate milk and vanilla

flavour. The cream can be frozen or baked in products.

Its strong hold eases its use as a filling cream.

400 g / litre of cold water.

SUPERIOR CUSTARD CREAM

404.102.10

Preparation in powder form for the fast and easy production of an home

made quality custard cream with a strong hold and a delicious milk and

vanilla flavour. It can be use as a filling and perfectly bears freezing.



FLORENTINE 404.102.05

This powder preparation makes a Florentine cream which when used with a

pastry bag makes stable, well finished decorations. Its characteristics are as

follows:

-Excellent texture with perfect shape preservation on both freezing and

subsequent thaw;

-Will readily accept the addition of alcohol;

-A delightful taste and a pleasant consistency.

It can be re-whipped several times without loss of quality.

400 to 500 g / litre of cold

water.


CARIFINE

404.801.04

This liquid preparation for butter cream gives the highest results.

It is easy to work with and stands both deep-freezing and flavouring

600 to 900 g / kg of butter or

vegetal fat.


MIX «C»

408.002.12

Powder mix for the production of a light whipped which keeps an excellent

shape and is flavoured with vanilla. It is only necessary to add water to “MIX

C” in order to obtain a light and smooth cream.

The resulting cream is steady and can be used in arrangement, filling or

Bavarian making (see our Bavarian range).

It can be coloured or flavoured, and bears freezing.


DECORATION

MOUSSE 404.102.30

Subtle blend between mousse and cream, DECORATION MOUSSE is suitable

both for the desserts decoration and products filling 600 g / litre of cold water.

PREPARATIONS FOR CREAMS & MOUSSES


19

ALMOND CREAMS:

LEMON CREAM:

CATERING MOUSSES AND CREAMS:


ALMOND CREAM

404.602.03

Mix for the production of an delicious almond cream designed for filling and

baking in products such as frangipane or “Galette des rois”.

Add butter, sugar, eggs and

water.

SUPERIOR ALMOND CREAM

404.602.10

Mix for the production of a superior almond cream rich in almond powder for

the production of high quality added value products.

Add butter, sugar, eggs and

water.


LEMON MIX 408.002.13-3

Powder mix for an easy and fast production of an unctuous and delicious

lemon cream that can be frozen for an eventual delayed baking.

Add water and eggs.


COLD NEUTRAL REFLECT

404.501.01

Cold glazing product for fruits tart, pastries… It gives a beautiful shiny aspects

to your products while protecting the fruits.

This product can be sprayed using a machine.

Spread with your favourite

instrument or using a

glazing machine.

BLACK REFLECT 404.501.03

Shiny black chocolate glazing bearing deep-freezing. Melt and spread on cold

products.

CHOCOGLAS 404.501.12

CHOCOGLAS is a milk chocolate glazing ready tu use. It is perfectly convenient

for both fresh or frozen cakes glazing.

Spread on cold products.

PREPARATIONS FOR CREAMS

GLAZING


20


CREME BRULEE 404.102.34

Powder preparation for the production of a delicate Crème brulee with a

strong vanilla flavour. Easy and fast to use, it is perfectly suitable for

restaurants and collective organizations.

Add liquid fresh cream and

milk.

CHOCOLATE MOUSSE

404.702.03

Powder preparation for an unctuous and light chocolate mousse. Easy to use,

it is perfectly suitable for restaurants and collective organizations.

1250 g of milk / Kg of

chocolate mousse

preparation.

CATERING MIXES 22

CATERING AROMAS 22

BAKING POWDERS 22


21

TRAITEUR

Béchamel mix:


BECHAMEL MIX 200

404.902.07

Powder mix for an instant preparation of a delicious Béchamel sauce which bears

both freezing and baking. The Béchamel sauce readily accepts the addition of aromas

or eggs.

200 g / litre of

water.

ONION BECHAMEL MIX 200

404.902.06

Powder mix with the same characteristics as the above product but with a delicate

onion taste.

200 g / litre of

water.


PIZZA

402.552.01

Aromatic preparation in powder for pizza dough. 2 to 5 g per kg of dough.


DOUBLE ACTING BAKING POWDER

404.992.03

Double action baking powder for frozen products. 10 g / kg of dough.

BAKING POWDER

404.992.04

Universal Baking powder for all types of dough. 10 to 30g / kg of flour.

CATERING MIXES

CATERING AROMAS

BAKING POWDERS


POWDER AROMAS 24

GEL AROMAS 25

SPECIFIC GEL AROMAS 25

LIQUID AROMAS 26

ALCOHOL BASED AROMAS 26

LIQUID COLOURINGS 27

POWDER COLOURINGS 27

AROMAS & COLOURINGS


23

Classics:

The below aromas are baking stable and can be used in any types of dough.


BISCUIT VANILLA

402.042.01

Powerful, fresh and woody vanilla aroma with an excellent baking stability. 1 to 5 g / kg

VANILLA

402.042.04

French type fine but powerful vanilla aroma with an excellent baking stability.

Legal status: identical to nature.

1 to 5 g / kg

KINGS

402.042.03

Complex aroma of orange, lemon and vanilla with an excellent baking stability for

brioches and biscuits.

4 to 5 g / kg

NATURAL ANISE

402.052.02

Natural anise aroma for the production of pastries and biscuits. 3 to 5 g / kg

COCOA

402.082.01

Baking stable cocoa aroma for the direct use in all types of dough 1 to 5 g / kg

ORANGE BLOSSON

402.091.06

This Baking stable aroma replaces orange blossom cologne as an economical

solution.

5 to 10 g / kg

PRODUCT DOSAGE

STRAWBERRY 402.012.03

LEMON 402.032.01

ORANGE 402.032.02

TANGERINE 402.032.03

MINT 402.092.02

1 to 5 g / kg.

POWDER AROMAS


24

PRODUCT DOSAGE PRODUCT DOSAGE

APRICOT

402.001.01

5 to 10% on total weight STRAWBERRY

402.012.01

1 to 5% on total weight

PEAR

402.001.02

5 to 10% on total weight ORANGE

402.031.03


BANANA

402.001.03

5 to 10% on total weight LEMON

402.031.06


APPLE

402.001.04

5 to 10% on total weight TANGERINE

402.031.08


RASPBERRY

402.011.02

5 to 10% on total weight LEMON ALMOND

402.031.09

10 g per kg

BLACK CURRANT

402.011.05

5 to 10% on total weight MINT

402.091.05



RASPBERRY 402.011.03

Thanks to its perfect dilution this aroma gives a fresh strawberry taste to your

products.

0,8%

BLUEBERRY 402.011.06

Blueberry juice aroma for creams and cakes. 10 to 15 g / kg


Fresh strawberry aroma for creams and cakes. 0,5 to 2,5%

VANILLA 402.041.02

Powerful vanilla aroma for all products. 5 g / kg

BITTER ALMOND 402.061.01

Strong almond flavour for cakes and bakes products. 5 to 10 g / kg

GEL AROMAS

Gel aromas are particularly delicates and are to be used in non baked products. They are perfect to flavour creams

or mousses.

SPECIFIC GEL AROMAS


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Our aromas are packed in cans of 30, 20, 10 or 5 Litres.



Powerful strawberry aroma for baked products. 5 to 10 g / kg

RASPBERRY 402.011.04

Fresh raspberry . 1 to 5 g / Kg

NATURAL LEMON

402.031.05

Highly concentrated aroma for biscuits. 1 to 5 g / kg

NATURAL ORANGE

402.031.10

Highly concentrated aroma for biscuits. 1 to 5 g / kg

PISTACHIO 402.063.00

Aroma for confectionery, creams, candies... 5 to 10 g / kg

HONEY 402.071.01

Aroma giving or strengthening the taste and perfume of honey to your products. 1 to 5 g / kg

COLA 402.091.01

Aroma for all products. 10 to15 g / kg

« B » AROMA 02.501.02

Aroma giving a pleasant taste and perfume of butter to any products in any products

to which it is added. It is also used in products already containing butter to

strengthen the taste and perfume.

1 to 5 g / kg


VANILLA 402.043.02

Vanilla aroma on alcohol base with an excellent baking stability. 5 to 10 g par kg de

product

VANILLA - RUM 402.043.03

Vanilla aroma with a rum note for direct spraying into packaging.

0.5 g to 5 g per

product

VANILLA 402.043.05

Vanilla aroma for direct spraying into packaging. 0.5 g to 5 g per

product

LIQUID AROMAS

FLAVOURED ALCOHOL


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YELLOW 412.001.03

ORANGE 412.201.01 PINK

412.401.01

GREEN 412.601.01

EGG YOLK 412.101.01

RED 412.301.01

BLUE

412.501.01

CHOCOLATE BROWN 412.701.01

CAROTENE 412.001.02

ORANGE 412.202.00 GREEN

406.202.04

CARAMEL 406.202.03

YELLOW 412.001.01 RED

412.302.02

BLUE 406.202.08 CARAMEL BLACK

406.202.01

EGG YOLK 412.102.00

PINK

412.402.00

CHOCOLATE BROWN 406.202.02

BLACK

406.202.07

LIQUID COLOURINGS

The use of a colouring is a strong marketing factor when penetrating a specific market.

The level of use of a colouring depends on the desired tint.

As an indication, 7 to 8 g per Kg of flour.

POWDER COLOURINGS


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ENZYMES & ADDITIVES 29

FLOURS AND STARCH 29

SWEETENERS 29

OTHER RAW MATERIALS 29


RAW

MATERIALS

28

PRODUCT PACKAGING PRODUCT PACKAGING

ENZYMES & ENZYMES COCKTAILS

STABILIZING AGENTS

WHIPPING AGENTS & EMULSIFIERS

THICKENING & GELATINIZING AGENTS

Sacs de 25kg

BAKING POWDERS 25kg bags PRESERVATIVES Sacs de 20kg / 25kg


FLOURS & SHORTS 25kg bags SOYA & DERIVATES 25kg bags

STARCH & FECULA 25kg bags WHEAT GLUTEN 25kg bags


LIQUID SWEETENERS 24kg buckets POWDER SWEETENERS 25kg bags


MILK & DERIVATES 25kg bags ESSENTIAL OILS & AROMAS Bottles of 1L

Cans of 5L/10L/25L/30L

COCOA & DERIVATES 10kg / 15kg cardboard

boxes

MATIÈRES GRASSES Sacs 25kg

FRUITS & DERIVATES SEL Sacs 25kg

ENZYMES & ADDITIVES

FLOURS AND STARCH

SWEETENERS

OTHER RAW MATERIALS


Carif 2009-en

Business

Transcript of Carif 2009-en