The strawberry-flavoured mousse of the Carte D'Or Buffet dessert range has a fine strawberry flavour and a characteristic creamy texture. Its original recipe ensures that it retains its air bubbles over the entire surface and inside when cut with a spoon. Strawberry, Chocolate & Vanilla.
The Chocolate Cake from the Carte D'Or Buffet dessert range has a strong, distinctive flavour and is very easy to prepare. It offers the professional the possibility for endless experimentation with both additives and coatings to create other desserts and personalised signature recipes.
The chocolate-flavoured mousse of the Carte D'Or Buffet dessert range is delicious and fluffy as if it had been made by a patisserie in France. It can be eaten on its own or combined with other ingredients and can even be used to decorate cakes, as it can be frozen as part of the cake without losing its flavour and properties. Mousse in 3 flavours: Chocolate, Strawberry & Vanilla.
Mixture for the production of cakes, muffins, rhubarb, nut pies, samali.
The Vanilla Flavoured Cake from the Carte D'Or Buffet dessert range with a refined vanilla flavour is sure to write the most delicious epilogue to your lunch or dinner. It is also suitable for a variety of other preparations, while retaining its moisture, flavour and aromas. It can be preserved and frozen for a long time.
Mixture for the production of cakes, muffins, rhubarb, nut pies, sambali.
The Sponge cake mix from the Carte D'Or Buffet dessert range will meet every need. That's because the same mix is used to make cocoa sponge cake, rolls and coke. It is the epitome of management, firstly because there is no loss of ingredients and secondly because it can be baked at the same temperature in the oven as the vanilla and chocolate cake, giving it a uniform appearance.
Mixture for the production of desserts. Cold Italian cream, served with fruit sauce or caramel syrup.
The Panna Cotta mix of the Carte D'Or Buffet dessert range with its characteristic and refined taste is the most delicious ending! The simplified and completely controlled preparation of the dessert gives it a uniformity over its entire surface, which is not affected during cutting. It is combined with a multitude of ingredients and allows the professional to adapt it to the tastes of the customer.
Ginger sugar in paste form, white in colour with high sweetening levels. It can replace all or part of sugar. It has anti-freezing and anti-crystallising properties. It stabilises moisture and improves the texture of preparations. Ideal for confectionery, syrups, ice cream, etc.
The Creme Caramel-Creme Brulee mix of the Carte D'Or Buffet dessert range offers 2 desserts and is made with the original recipe. The taste and the glossy appearance are the comparative advantage in the category. It is handled without any loss of ingredients or preparation time.
Mix for traditional brioche with added water and yeast. Coat it with the 'Maestro', 'Dry cover', 'Pralinof' or 'Chocolate cream' ranges of coatings. Fill with bake stable praline, nutcream, bueno filling or with the DIGUSTO range of crispy variegati.
