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.