Catalogue 2017 Summary

Home , Modeling chocolate, Petit four

CATALOGUE 2017 SUMMARY

14 Chocolate Icings hot process 52 Ceremony Cake Decorations

16 Coloured Chocolate Icings 54 Wedding Cake Decorations

18 Cocoa Icings hot process 56 Neutral Gelling Mixes

20 Fondant Mat Opera Icings 58 Gelling Mixes

22 Pearly Velvet Finishes 60 Custard Cream Mixes

24 Fruit Icings hot process 62 Frangipane Mixes

26 Concentrated Glaze - hot process 64 Biscuit Mixes

28 Ready to use Icings - hot process 66 Petits-fours Mixes

30 Ready to use glaze - cold process 70 Sugar Decorations

32 Chocolate Ganaches 72 Coloured Icing Mixes

34 Fruit Fillings 74 Fun Fair Mixes

36 Chocolate Fillings 76 Ice cream & Sorbet Mixes

42 Dessert Sauces 78 Technical Products

44 Flavouring 80 Linéaires Jams

48 Inclusions 82 Small packagings

50 Chocolate Decorations THE COMPANY

History The team Le laboratoire The warehouse 4 GENERATIONS OF KNOW-HOW ADDITIONAL ADVANTAGES SUITABLE FACILITIES A DEMANDING ORGANISATION

Unipâtis is an SME of human size, Created 30 years ago in Paris as the To triple the production capacities, the The stock management unit and regular "Comptoirs des gelées et Miroirs" to deliver composed of a team offering a wide Paris laboratory moved to Normandy maintenance of the warehouse guarantee products to the major pastry companies, range of skills : nearly 10 years ago. constant stock levels, with over 20 ranges Unipâtis is a family company which Pastrycooks, a logistics manager, R&D and 200 products. benefits from the know-how built up over 4 The company now has 6000 m2 of land engineers, an accounts, communication generations. and 1200 m2 of laboratories. and purchasing department and a sales team.

4 OUR VISION

Trend & Innovation Flavours from across the world Artisanal tradition Indutrial expertise A DYNAMIC R&D DEPARTMENT INVITATION TO TRAVEL GOOD TO LOOK AT, GOOD TO TASTE & EASY CUSTOM-MADE PRODUCTION

The R&D department selects the purest Unipâtis draws inspiration from recipes For the artisan, the ready-made baking For the indutrial, Unipâtis adjusts its mixes are easy to use and based on natural ingredients and ensures the products and tastes from countries far and near custom-made production to meet the artisanal recipes. are suitable for freezing and deep freezing to develop its own original recipes and standards in the specifications. as well as conservation. discover flavours from across the world. For an authentic taste and practical im- plementation. Each year, 10 to 20 products are developed by the R&D service for the Spring-Summer collections and Autumn- Winter collections.

6 OUR COMMITMENTS

NUTRI COULEURS

http://www.merieuxnutrisciences.com https://www.kalaweit.org http://www.cerclepolaire.com Health Food safety Environment Climate commitment GOOD, HEALTHY INGREDIENTS STRINGENT STANDARDS RESPECT AND PROTECTION PROTECTION OF THE POLAR REGION

The products developed are respectful of Productions are inspected by the COFRAC Support for sustainable development with Unipâtis supports the fight against global your health (no GMOs, no hydrogenated accredited laboratory Silliker (microbiologi- RSPO certification. Development of a shea warming and is committed to the protection fats, and no azo colorants). cal monitoring, nutritional analyses, ageing butter range to fight against deforestation. of the Arctic and Antarctic circles. tests). Member of the KALAWEIT association A carbon footprint has been finalized with Unipâtis is moving towards a Clean Label (protection of monkeys and their habitat in ADEME to reduce greenhouse gas emissions. approach : ingredient transparency with HACCP policy annually certified by Vertitas. Indonesia). clear declarations and recipes without additives.

8 9-0972-15-100-00 EXPORT

Paris

UNIPÂTIS

MADE NORMANDY

Export French Touch Made in France Export safety Logistics SHARING OF KNOW-HOW FRENCH QUALITY ADAPTED SERVICE CUSTOMISED SUPPORT

Unipâtis exports to over 10 countries, All the products are made locally for OEA (authorised economic operator) Unipâtis has set up a cutting-edge thereby transmitting the taste of the 100% French production using rigorously certification in partnership with the Cus- supply chain, in partnership with the culture of French pastry: selected raw materials toms to protect international exchanges NORMATRANS and STG groups, to and guarantee the reliability of the supply optimise the product transport conditions. United Kingdom, Germany, Belgium, chain. Canada, Estonia, Australia, Japan, United States, Bahrain, etc. Approved operator number : FR00720/0183

10 OUR CHEF RANGE

DEEP DARK

AMBER NEUTRAL NEUTRAL CARAMEL HIMALAYA GLAZE (cold process) OPALINE (hot process)

CONFECTIONER IVORY CHOCOLATE ICING

SUGAR PASTE

Christophe Felder selection A UNIQUE SIGNATURE

To offer you the best of its recipes, Unipâtis has partnered with the Pastry Chef Christophe FELDER.

His shares his know-how for you to capture the essence of the recipes. Discover his selection. 12 HOT PROCESS CHOCOLATE ICINGS

CHOCOLATE MAKER'S ICING Dark chocolate 35 %. MILK CHOCOLATE ICING Smooth and milky. IVORY CHOCOLATE ICING Smooth with a hint of vanilla.

Application : Ready to use. Use hot, spread with a spatula. Advantages : Couverture chocolate-based gloss icings. Stable texture on all types of support: dome, pyramid, log. Can also be used as ganache. Stable to freezing and deep freezing.

Pail 1 kg

Pail 2 kg Pail 6 kg 14 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. COLOURED CHOCOLATE ICINGS

COFFEE CHOCOLATE ICING PISTACHIO CHOCOLATE ICING SWEET PINK CHOCOLATE ICING Natural colouring CARAMEL CHOCOLATE ICING VANILLA SEEDS CHOCOLATE ICING

Application : Ready to use. Use hot, spread with a spatula. Advantages : Couverture chocolate-based icings. Stable on all types of support: dome, pyramid, log.

Pail 2 kg Pail 6 kg 16 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. HOT PROCESS COCOA ICINGS

BLACK GLOSS ICING Gloss black WHITE GLOSS ICING Gloss white

Application : Ready to use. Spread and smooth with a single movement of the spatula or pour onto the frozen entremets (no frost). Advantages : Dense black gloss colour, fluid and stable texture allowing a clean cut. Ideal for deep freezing, keeps the same gloss. Does not crack on freezing.

Pail 2 kg

HEAT POUR SMOOTH Pail 6 kg 18 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FONDANT MATT OPÉRA ICINGS

DARK MAT OPERA ICING COLOURED OPERA ICING

White Red Pink Orange Pistachio green Caramel 9-0972-15-100-00 DARK OPERA ICING With shea butter Contains no palm oil

Application : Ready to use, use hot. Spread and smooth with a single movement of the spatula or pour onto the frozen entremets. Advantages : Natural colourings. The melting texture hides any imperfections in the entremets. Stable, allows a clean cut on all types of support: dome, pyramid, log.

Pail 2 kg Pail 6 kg 20 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. PEARLY VELVET FINISHES

PEARLY VELVET Spray-on icing for entremets, logs and ice creams.

Black Ivory Red Coffee Caramel

Application : Temper then spray on the entremets previously placed in the freezer. Advantages : The Velvet finish gives a non volatile powdered cocoa effect. Stable pearl grain, icing does not crack on deep freezing.

spray with a airbrush gun

Seau 2 kg Seau 6 kg 22 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. HOT PROCESS FRUIT ICINGS

FRUIT ICING

Apricot Raspberry Bilberry Blackcurrent Passion Mint Black Cherry Morello cherry Coconut Lemon Mandarin Bitter orange Fig Chestnut Passion Strawberry Spicy mango Prunes Wild strawberry

Application : Ready to use, spread on with a spatula or pour in verrine glasses as fruit jelly. Advantages : Icings without coloring agents, aromas or preservatives. For strong pure fruit taste and colour.

Pail 2 kg Pail 6 kg 24 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. READY TO USE ICINGS (HOT PROCESS)

NEUTRAL ICING Pierre HERMÉ recipe. OPALINE NEUTRAL ICING Christophe FELDER recipe. VANILLA BEAN ICING Madagascar vanilla. AMBER CARAMEL ICING Home-made recipe.

Application : Ready to use, pour on and smooth with a spatula. Advantages : These handy icings set quickly and are stable to deep freezing. Suitable for finishing desserts and entremets.

Pail 2 kg Pail 6 kg 26 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. READY TO USE ICINGS (COLD PROCESS)

HIMALAYA ICING Cold process icing for entremets, mousses, bavarois, ice creams and tarts.

Neutral Blond Apricot Strawberry Red Caramel

Application : Ready to use (do not add water), liquefies by stirring, stir before use. Apply with a brush or a spatula. Advantages : Gloss aspect, brightens and protects the fruit against oxidation and dehydration, enhances the taste of the tarts. Stable texture on all types of support (domes, logs). Keeps the same gloss after deep freezing.

Pail 2 kg Pail 6 kg 28 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CONCENTRATED GLAZES (HOT PROCESS)

TRADITIONAL GLAZE Concentrated glaze (dilution 10-20 %)

Neutral Strawberry Red Blond Apricot

INTENSE GLAZE Concentrated glaze (dilution 40-60 %)

Neutral Strawberry Red Blond Apricot

Application : Brush-on glazes. Advantages : Rapid gelling, stable texture, gloss aspect, brightens and protects the fruit against oxidation and dehydration, enhances the taste of your tarts. High concentration, inexpensive glaze.

Pail 2 kg Pail 6 kg 30 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CHOCOLATE GANACHES

35 % CHOCOLATE GANACHE FOR PASTRY RSPO MB certified IVORY GANACHE FOR PASTRY GANACHE FOR CHOCOLATE 9-0972-15-100-00 CONFECTIONERY & PASTRY Coffee Chocolate Marc de Champagne Ivory

Application : Ready to use. To be used as filling for pastry or confectionery. Advantages : Couverture chocolate-based ganaches. Does not crack on deep freezing. Long best-before date (10 months),

Pail 2 kg Pail 6 kg 32 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FRUIT FILLINGS

RASPBERRY FILLING WITH SEEDS Pure raspberry filling for Linzer tart, doughnuts, biscuits. Bake stable. BLACKCURRANT GEL FILLING Pure blackcurrant filling for macarons. Cold process. PASSION GEL FILLING Pure passion filling for macarons. Cold process.

Application : Ready to use, flexible at ambient temperature. Advantages : Rich fruit texture, no colorants or artificial aromas. Stable to freezing and deep freezing.

Pail 2 kg Pail 6 kg 34 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CHOCOLATE FILLINGS

The Classics WHITE CHOCOLATE

MILK CHOCOLATE PRALINE

CRUNCHY FIZZY MILK CHOCOLATE PRALINE Fizzy effect in the mouth

DARK CHOCOLATE With cocoa nibs

ISIGNY CARAMEL CHOCOLATE With Isigny caramel chips

COFFEE CHOCOLATE With cocoa nibs

CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg

36 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CHOCOLATE FILLINGS

The Fruity COCONUT MERINGUE & PRALINE CHOCOLATE With meringue chips

RASPBERRY CHOCOLATE Without coloring agents or aromas

CRUNCHY FIZZY RASPBERRY Fizzy effect in the mouth

LEMON & YUZU CHOCOLATE With meringue chips

PASSION FRUIT CHOCOLATE With passion fruit crunchies

CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg

38 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CHOCOLATE FILLINGS

The Origins

SPECULOOS CHOCOLATE BELGIUM With speculoos chips

PEANUT CHOCOLATE USA With peanut chips and peanut butter

PECAN CHOCOLATE USA With pecan paste

PISTACHIO CHOCOLATE SICILY With roasted pistachio

NOUGAT CHOCOLATE MONTÉLIMAR With Montélimart nougat chips

ORANGE GRAND MARNIER® CHOCOLATE NORMANDY With candied orange chunks

Application : Crispy crunchy ready to use preparation, composed of spangled biscuit (crepe dentelle biscuit) and chocolate. Advantages : To crunch your creation as inserts in entremets or for moulded bonbons. * This recipe is separated from the rest of the production (Isolated ingredients, dedicated machine).

CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg

40 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. DESSERT SAUCES

CHOCOLATE SAUCE (35 % COCOA) Hot dessert sauce TRADITIONAL CARAMEL SAUCE

MILK CARAMEL SAUCE

Application : Ready to use, use as topping. Advantages : Traditional recipes, no colorants or aromas. Ideal to serve with plated desserts, verrine glasses, ice creams and pancakes. Can also be used to flavour creams, sauces and milkshakes.

Pail 6 kg Bottle 1 L

Can 1,4 kg Can 3,5 kg 42 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FLAVOURINGS

ALMOND & HAZELNUT PRALINE 50 % roasted almonds & hazelnuts. HAZELNUT PRALINE 50 % roasted hazelnuts. PISTACHIO PASTE 100 % pistachio. NOUGAT PASTE 70 % almond. CARAMELIZED PECAN PASTE

Advantages : Ideal to flavour mousses, ice creams and ganaches fillings.

Pail 2 kg Pail 6 kg 44 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FLAVOURINGS

COCOA CREAM Bitter intense cocoa paste to flavour creams, ganaches, ice creams and pastes. Unsweetened. CARAMEL AROMATIC PASTE To flavour creams, ganaches, ice creams. LATINO CAFESSIMO Coffee extract. Intense roasted Robusta and Arabica flavour. LIQUID AROMAS Vanilla Bitter almond Orange blossom

Bottle 500 ml and 1 L

Pail 2 kg Pail 6 kg 46 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. INCLUSIONS

PASTRY SPANGLED BISCUIT. Crepe flakes CARAMEL CHIPS Isigny caramel with salted butter and Guérande salt. SPECULOOS CRUMBLE Real crushed speculoos COCOA NIBS Roasted and crushed cocoa beans. PINK PRALINE CHIPS Crushed praline. Contains 40 % almonds. FIZZY SUGAR Sugar with a fizzy effect in the mouth

Pail 2 kg Pail 6 kg 48 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CHOCOLATE DECORATIONS

COLOURED COCOA BUTTER Applied with a brush, spray or special chocolate airbrush to decorate your mouldings or flavour your creams.

White Orange Dark blue Pink Chocolate Red Lemon yellow Pistachio green

COCOA WRITING PASTE Use with a cornet to customise your cakes (names, birthdays). 20/22 COCOA POWDER To coat truffles, sprinkle on entremets, flavour creams, mousses and biscuits.

Flask 220 g

Pail 1 kg Bag 1 kg

50 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CEREMONY CAKE DECORATIONS

SUGAR PASTE Vanilla flavoured, flexible, malleable modelling dough to cover your ceremony cakes. Ready to use, smooth then model.

Pur White Red Pink Pale Blue

LACE MIX Powder mix to produce delicate laces. Pour into a silicone mould. Harden in the air or in the oven for speed. Can be coloured. EDIBLE GLUE Ready to use liquid product based on natural gums. To glue your decorations on your cakes, cupcakes and wedding cakes.

Jar 90 g

Pail 1 kg Pail 5 kg 52 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. WEDDING CAKES DECORATIONS

ROYAL ICING Powder mix to cover cake supports, polystyrene bases of wedding cakes. Flexible consistency, applied with a spatula or piping bag. Hardens in 1 or 2 hours, keeps for several weeks. Edible product although not a sweet. COLD PROCESS SUGAR COATING Powder mix for geometric decorations, leaves. Dissolve in water and whisk, then roll out for use with pastry cutters or mould. Dries and hardens quickly, withstands humidity. Edible product although not a sweet. MODELING CHOCOLATE Chocolate-based edible modeling paste to create small objects, flowers, figures. Highly flexible and malleable.. Black and Ivory modelling chocolate

Pail 1 kg Pail 4 kg 54 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. NEUTRAL GELLING MIXES

MOUSSE CAKE Kosher and Halal certification upon request.

Pork gelatin Fish gelatin Beef gelatin Gélatine végatale

GELÉE BAVAROISE Consistance très ferme et mousseuse à la fois.

1 2 3 4

Application : To stabilise mousses, entremets, logs, verrine glasses and gels and make them firm and easy to cut without being elastic or compact. Proportions : 120 g of mix, 100 g of lukewarm water, 1 kg of fruit puree, 1 kg of whipped unsweetened cream. Advantages : Sets slowly to allow time to whip the entremets without hardening during the preparation. Stable to freezing and deep freezing. Easy to cut texture without being elastic or compact.

Pail 2 kg Box 5 kg and 10 kg

56 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. GELLING MIXES

FRUIT MOUSSE CAKE With freeze-dried fruit pieces to give the taste and appearance of the fruit.

Strawberry Chestnut Pear Raspberry Passion fruit Blackcurrant Coconut

GOURMET MOUSSE CAKE With pieces to enhance the taste and texture.

Caramel Tiramisu Praline nougatine Black chocolate Vanilla seeds Neutral for bavarois with alcohol White chocolate

Application : To stabilise mousses, entremets, logs, verrine glasses and gels. Proportions : 200 g of mix, 250 g of lukewarm water, 1 kg of whipped unsweetened cream. Advantages : Quick and easy to use, withstands freezing. Firm, foamy texture, easy to cut without being elastic or compact.

Pail 2 kg Bag 200g

58 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. CUSTARD CREAM MIXES

FLAN AND CUSTARD CREAM MIXES Hot process INSTANT CUSTARD CREAM Cold process CUSTARD CREAM Flan mix, bake stable and freeze-thaw stable. Ideal for cooking. CUSTARD SAUCE

Application : Ready to use. Advantages : All custard mixes are prepared with natural vanilla. Easy to use, constant result guaranteed.

Bag 5 kg, 10 kg and 25 kg

60 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FRANGIPANE MIXES

ALMOND FRANGIPANE Amande 4 %. AMAND'OR FRANGIPANE Amande 15 %. ROYAL FRANGIPANE Amande 37 %. HAZELNUT FRANGIPANE Piedmont hazelnut. PISTACHIO FRANGIPANE Sicilian pistachio.

Application : Frangipane mix. Gives a delicious taste to king cakes and pastry bases. Advantages : Frangipane mixes make your fillings moist.

Box 10 kg

62 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. BISCUIT MIXES

MONA LISA CAKE Mix for sponge cakes. TRADITIONAL SPONGE CAKE Mix for sponge cakes, rolls or leaves. CHOCOLATE SPONGE CAKE Mix for chocolate sponge cakes, rolls or leaves.

Application : Cake to be cut for entremets base or to line a Charlotte mould. Advantages : Quick and easy to use to prepare these baking classics. Stable when cutting: do not crumble. Authentic taste and texture.

Box 5 kg

Bag 10 kg

64 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. PETIT FOUR MIXES

FIFTY FIFTY ALMOND Mix for almond cream, base of Succès cake and petit fours. SMOOTH MACARON Mix for smooth macaron shells. FINANCIER CAKE French traditional rectangular petit four. Springy texture with a crisp. FRENCH MERINGUE Mix for French or dry meringue. ITALIAN MERINGUE Mix for Italian soft meringue. Ideal for topping, apply with a piping bag.

Application : Ready to use. Advantages : Quick to use, constant result guaranteed.

Pail 1 kg Box 5 kg and 10 kg

66 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. PETIT FOUR MIXES

CUPCAKE Mix for moist and golden cupcakes. CHOCOLATE FONDANT 58 % couverture chocolate. PUFF PASTRY To bake éclairs, chouquettes and cream puffs.

Application : Ready to use. Advantages : Easy to use, constant result guaranteed to prepare these baking classics.

Pail 1 kg Box 5 kg and 10 kg

68 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. SUGAR DECORATIONS

PULLED SUGAR Mix for sugar art, ribbons. ISOMALT Sweetener ideal for sugar art, blown, pulled and cast sugar (spheres and various volumes). Also limits the humidity absorption by the confectionery. SNOW SUGAR Mild and mellow, withstands humidity and freezing. PEARL SUGAR To decorate your chouquettes, withstands humidity. FIZZY SUGAR Sugar with a fizzy effect in the mouth

Pail 2 kg Pail 4 kg 70 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. COLOURED ICING MIXES

COLOURED POWDER ICING MIX Icing mix for éclairs, puffs, mille-feuilles and religieuses

White Pink Red Purple Blue Yellow Coffee Green

Application : Dilute then spread with a spatula or dip the puffs in the mix. Advantages : Natural colorants. Practical and quick to use.

Pail 500g Pail 4 kg 72 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. FUN FAIR MIXES

PANCAKE MIX No need to stand, can be used immediately. BUCKWHEAT PANCAKE MIX No need to stand, can be used immediately. 100 % buckwheat. PINK CANDY FLOSS SUGAR Coloured sugar for candy floss. Can be used to colour cakes.

Application : Ready to use. Advantages : Simple, easy to use and economical.

Bag 1 kg Box 10 kg

74 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. ICE CREAM & SORBET MIXES

ICE CREAM MIX High fruit content.

Vanilla Chocolate Strawberry Caramel SORBET MIX Strawberry Coconuts Passion

Application : Mix with water. Advantages : Produces a smooth, light and perfumed ice cream. Quick and easy to use. Constant and stable product.

Bag 200g

Pail 1 kg Box 5 kg and 10 kg

76 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. TECHNICAL PRODUCTS

TECHNICAL PRODUCTS To guarantee product texture, conservation and stability.

Powdered citric acid Powdered glucose Starch Powdered gelatin Ice cream & sorbet anticrystrallizer Pectin (Glaze, Jam, Fruit jelly) Ice cream texturiser Baking powder Powdered egg white Vanilla sugar Cocoa butter pellets Inverted sugar Dextrose Sorbitol Sponge cake emulsifier Glucose syrup Isomalt

Box 1 kg

Pail 1 et 5 kg Bag 5 kg

78 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. LINÉAIRES JAMS

JAM Fruit 60 % Williamette & Mecker Raspberry Senga Sengana Strawberry CURD Lemon curd Passion curd SPREAD Gingerbread Macaron Speculoos Madagascar vanilla marshmallow PAIN D'EPICES PAIN DE BOURGOGNE MIEL

Box 3 x 250g

80 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. SMALL PACKAGINGS

FOR YOUR FACTORY STORE :

Glucose

Praline

Fizzy sugar

Coffee extract

The other products can also be repackaged on specific request.

Pail 100g, 200g, 250g Pail 500g

Bottle 50ml, 100ml, 500ml, 1L 82 +33 (0)2 33 06 00 00 www.unipatis.fr Pastry specialities for 4 generations. ZA Tessy, Terres d’entreprises 50420 DOMJEAN -FRANCE +33 (0)2330600 [email protected] www.unipatis.fr +33 (0)2335547 82 15, lacampagne UNIPATIS

Réalisation : Nathalie Bourse-Maslanka Crédits photos : Pauline Prideaux, Catherine Madani, Mathieu Geffroy, Fotolia