FROZEN DESSERTS SweetRange PASTRIES Serving tip Passionate, and by your side! and by your Passionate, MB_20160907_Dessert_Brochure_June_2016_final_art.indd 1 07.09.16 13:13 Know-howAND EXTENSIVE EXPERIENCE For 60 years, Boncolac has been one of the leading manufacturers offering traditional and original recipes made exclusively in France. In the heart of Southwest France, in Bonloc (department 64), Rivesaltes (department 66) and Montblanc (department 34), Boncolac produces 500 items of frozen desserts with the utmost respect for tradition and taste! PASSIONATE FROM day one As time passes, recipes change to keep up with the latest trends. At Boncolac, we are always committed to inventing and creating remarkable desserts, with the same passion, high quality of ingredients and preserved pastry-making expertise. All of the Boncolac teams work tirelessly to achieve the same level of excellence, whether they are creat- ing traditional signature recipes, pastry essentials or new innovations. With its tarts, cakes, puddings and individual specialities, Boncolac meets the expectations of all its clients. A real symbol of gastronomy, the brand has no limits: with a selection of fi ne ingredients, unique craftsmanship and 1000 ideas always brewing, our chefs have many more surprises THE BONCOLAC in store for your gourmet COMMITMENT moments! through tasting panels Always endeavouring to live up to expectations, Boncolac regularly tests its recipes by consumer panels. These essential sensory analyses are taken into account to make adjustments and offer tasty pastries that will delight as many people as possible. THE CULTURE WORK IN PARTNERSHIP of quality with ch efs In order to respect these creations and With the ongoing aims of innovating, preserve their fl avours all the way to your table, concocting original regional recipes and the Boncolac research & development fi nding products that will live up to our clients’ and production teams are committed expectations, we work alongside great chefs day after day to selecting the best who assist us in the development of our products, improving production processes products. and honing their expertise. These essential challenges are refl ected in the Boncolac team’s will to make the company a reference in the world of frozen pastries. 2 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 2 07.09.16 13:13 Côté SweetSucréRange Toulouse headquarters Montblanc Bonloc Rivesaltes • Frozen pastry production sites A RESPONSIBLE COMPANY attentive to the quality of its products The Boncolac factory is certifi ed to the highest level of IFS (International Food Standard) and BRC (British Retail Consortium), and meets HACCP standards. At all levels of the company, from product design by our research & development department to transport, production, purchasing, facilities and machines, Boncolac is equipped CONTENTS with tried and tested means and processes french compliant with the most stringent ur food processing standards. Tar t s Flo Specialties ............................................................ 4 Red Fruits ............................................................. 8 Yellow Fruits..................................................... 10 Exotics .................................................................. 12 Meringue ............................................................ 14 ENVIRONMENTAL COMMITMENT Cakes for a sustainable palm oil industry Round Cakes ................................................... 16 Boncolac is actively involved in the RSPO certifi cation Mousse cakes ................................................ 18 process, and all of our products use RSPO oil. The Roundtable on Sustainable Palm Oil (RSPO) Gluten Free & .............. 20 aims to develop a responsible global palm oil industry Organic Desserts through a certifi cation and audit system covering production and the supply chain. Founded in 2004, this initiative now Individual Desserts rallies over 670 members - from producers to distributors - Tartlets «Créatives» .................................... 22 around the world. Traditional Tartlets ....................................... 24 Specialties ......................................................... 26 F in ger Food .................................. 28 Dessert Solutions Ø 27 specialties pre-cut x12 ................ 3 Ø 27 tarts pre-cut x10 ................................ 4 Ø 21 tarts pre-cut x10 ................................ 6 3 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 3 07.09.16 13:13 Tarts Ø 27 cm SPECIALTIES with Bourbon A Crème brûlée vanilla Style Tart UNA TARTA DE CREMA CATALANA CREME BRULÉE TARTE 焦糖布蕾挞 Egg cream fi lling with Bourbon crushed vanilla pods, topped with a caramel glaze. 780 g Whole 4437 Destoned Morello Morello cherry Tart cherries TARTA FLAN DE GUINDAS SCHATTENMORELLENTARTE 黑樱桃克拉芙缇蛋糕 Whole Morello cherries in a crème pâtissière. 1000 g Whole 9738 with Apricot Tart whole eggs TARTA FLAN DE ALBARICOQUE APRIKOSENTARTE 杏桃挞 Apricot quarters in a crème pâtissière. 1000 g Whole 4243 4 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 4 07.09.16 13:13 Côté SweetSucréRange Nuts Tart TARTA DE NUEZ NUSSTARTE 核桃挞 Rich nut frangipane decorated with walnuts and almond slices. 850 g Whole 2797 70 % of cocoa “Grand Arôme” Chocolate Tart TARTA DE CHOCOLATE “GRAND ARÔME” SCHOKOLADENTARTE “GRAND ARÔME” 巧克力挞 Chocolate crème pâtissière glazed with dark chocolate (70% cocoa solids), decorated with plain chocolate sticks. 900 g Whole 1124 Pre-cut (x10) 1125 Made in Almond Cake the region of the French PASTEL VASCO Basque country “BASKISCHER” KUCHEN 杏仁馅饼 Almond crème pâtissière encased in an all butter pastry. 1000 g e recip qu e Whole 9479 s Pre-cut (x8) 9488 a b 5 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 5 07.09.16 13:14 Tarts Ø 27 cm SPECIALTIES Red Fruit and Apple A delightful Crumble Tart British TARTA DE MANZANAS Y crumbl e FRUTOS ROJOS CRUMBLE STREUSELKUCHEN MIT APFEL UND ROTE BEEREN 苹果红莓奶酥挞 Apple compote and pieces combined with whole red fruits (raspberries, redcurrants and black currants), crumble topping with brown sugar. 910 g Whole 4557 Soft Chocolate and Toffee Tart TARTA SUAVE DE CHOCOLATE Two Y TOFFEE layers CREMIGE SCHOKOLADE- TOFFEE TARTE 软心巧克力太妃挞 Toffee & chocolate ganaches. 750 g Whole 4121 Generous Apple Apple Tatin Tar t quarters GENEROSA TARTA TATIN DE MANZANA LECKERE “TATIN” TORTE 焦糖苹果反烤挞 Caramelised fresh apple quarters. 1200 g Whole 1914 Pre-cut (x8) 1937 6 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 6 07.09.16 13:14 Côté SweetSucréRange Be inspired, be creative! Portions can easily be customized to fi t all your needs; à la carte, buffet, coffee shop ... all combinations are possible! Chef ’s secret 7 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 7 07.09.16 13:14 Tarts Ø 27 cm RED FRUITS Strawberry Tart TARTA DE FRESA ERDBEERTARTE 草莓挞 Rich almond frangipane layered with hand placed strawberries. 900 g Whole 3996 Pre-cut (x8) 4031 Cherry and Over Morello Cherry 50 % Tar t fruit TARTA DE CEREZAS Y GUINDAS GEMISCHTE KIRSCHENTARTE 樱桃和黑樱桃挞 Cherries and Morello cherries on a cherry compote. 850 g Whole 3106 100 % red fruits Raspberry Tart TARTA DE FRAMBUESA HIMBEERTARTE 树莓挞 Whole raspberries layered on a raspberry puree. 800 g Whole 7100 8 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 8 07.09.16 13:14 Côté SweetSucréRange Blueberry Tart Hand-picked wild TARTA DE ARÁNDANOS blueberries BLAUBEERTARTE 蓝莓挞 Whole blueberries layered on a rich frangipane. 900 g Whole 2070 Small Raspberry Tart PEQUEÑA TARTA DE FRAMBUESA KLEINE HIMBEERTARTE 小树莓挞 A raspberry tart that will perfectly fi t your tea sets and events. 470 g Whole 4237 Ø 21 cm Small Blueberry Tart PEQUEÑA TARTA DE ARÁNDANOS KLEINE BLAUBEERTARTE 小蓝莓挞 A blueberry tart that will perfectly fi t your tea sets and events. 430 g Whole 4238 Ø 21 cm 9 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 9 07.09.16 13:14 Tarts Ø 27 cm YELLOW FRUITS Hand “Traditional” layered Apple Tart apples TARTA DE MANZANA APFELTARTE 经典苹果挞 Fresh apple slices hand layered on an apple compote. 1000 g Whole 9481 Pre-cut (x8) 9489 Pre-cut (x10) 5366 Apple Normandy Tart TARTA DE MANZANA NORMANDA APFELTARTE “NORMANDIE” 诺曼底苹果挞 Fresh apple slices encased in a crème pâtissière. 950 g Whole 3229 Williams Pear «Bourdaloue» Tart pear halves TARTA DE PERA «BOURDALOUE» «BOURDALOUE» BIRNENTARTE 梨挞 Rich butter frangipane with 10 William pear halves. 1000 g Whole 3227 Pre-cut (x8) 3228 10 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 10 07.09.16 13:15 Côté SweetSucréRange Apricot Tart Over TARTA DE ALBARICOQUE 50 % APRIKOSENTARTE fruit 杏桃挞 Apricot halves nicely hand-arranged with craftsmanship on a new smooth, rich cream. 950 g Whole 2879 Pre-cut (x8) 2880 Multifruit Tart TARTA MULTIFRUTA OBSTTARTE 综合水果挞 3 rings of hand layered fruits: Quetsch plums, apricots and raspberries on a compote. 900 g Whole 7095 Fresh fruit Hand layered All Boncolac apple tarts Boncolac hand places are made with fresh fruits. most of the fruit for a perfect presentation. Expertise They are delicately chosen, peeled and sliced prior to Chef ’sproduction. secret 11 MB_20160907_Dessert_Brochure_June_2016_final_art.indd 11 07.09.16 13:15 Tarts Ø 27 cm EXOTICS “Intense” Coconut Tart Enriched in TARTA DE COCO «INTENSA» coconut KOKOSNUSSTARTE MIT EXTRA VIEL KOKOSMARK 香浓椰子挞 Coconut fi lling topped with grated coconut. 1 kg Whole 4078 “Traditional” Coconut Tart Natural TARTA DE COCO coconut KOKOSNUSSTARTE 椰子挞 Coconut fi lling topped with grated coconut. 1 kg Whole 9608 Pre-cut (x8) 9611 Pineapple