Patisserie · 2018. 5. 31. · Patisserie. 3 Fruit and Flavour Pastes 4 Baking Ingredients 8 Food Colouring Preparations 9 Dessert Powders 10 Cream Fillings 12 Power Fillings 12 Fruit

Patisserie

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Fruit and Flavour Pastes 4

Baking Ingredients 8

Food Colouring Preparations 9

Dessert Powders 10

Cream Fillings 12

Power Fillings 12

Fruit Fillings 13

Cream Stabilizer Fond Royal 14

Cream Bases 15

Baking Flavours •semiliquid 16•powdered 17•granulated 17

Ice Cream Flips (Toppings) 18

Marmoria/Variegato (Marbling) 20

Pronto - products with binding and taste 21

PASTAROM Classic 22

PASTAROM Gel 23

PASTAROM Bake 23

PASTAROM Paste 24

PASTAROM Fond 25

PASTAROMTopping 26

Content

Our aim is very simple - only the best is good enough!Product quality and Dreidoppel – two terms that are inextricably linked!

Our objective is to lay the foundations for wonderful moments of pleasure. For this purpose, we offer you a wide variety of products with a fascinating range of applications. Such thinking however leaves no room for compromise. That is why, from the very beginning we have been committed to meeting the highest requirements. The best raw materials, controlled production processes, (certified to the International Food Standard and the ISO regulations), as well as employees who not only love their work but are also totally dedicated to it.

About us

We are committed to one thing only and that is a good culinary experience!A long tradition with all the expertise we have acqui-red is one side of the coin. Continuously updating existing products, striving to find new culinary expe-riences, moments of pleasure that have never been experienced before and a completely new world of flavours are the other side of the coin.

Put both of these together and you get Dreidoppel.

For many decades we have been a strong partner for bakers and confectioners, for manufacturers of sweets and ice cream and also for the food industry – both at home and abroad.

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Fruit and Flavour Pastes


Fruit and Flavour PastesFruit and Flavour Pastes are flavours used to flavour dairy-cream, butter-cream, desserts, dairy products, chocolates and fillings. Dreidoppel offers one of the largest selection of Fruit and Flavour Pastes on the market - with more than 50 different standard products.

No. Item Description Package

247 Advocaat • An eggnog delicacy. Natural 1.0 kg flavour with 30% real advo- jar caat, bake stable. • Dosage approx.: 50 g : 1000 g

291 Amarena • 100% Dolce Vita! The mild 1.0 kg and fruity Italian experience jar with 25% amarena cherries. • Dosage approx.: 50 g : 1000 g

262 Amaretto • From Italy with love. 1.0 kg Natural flavour, bake stable. jar Type sweet almond-flavoured liqueur. • Dosage approx.: 50 g : 1000 g

223 Apple • Full freshness, full taste with 1.0 kg 50% apple pulp, bake stable. jar • Dosage approx.: 30 g : 1000 g

206 Apricot • Summer symphony with 1.0 kg 11% apricot pieces and 10% jar concentrated apricot juice, bake stable. • Dosage approx.: 50 g : 1000 g

202 Banana • Sweet and fruity with 50% 1.0 kg banana pulp. Natural flavour, jar bake stable. • Dosage approx.: 30 - 50 g : 1000 g

227 Black Currant • Black is beautiful! Natural 1.0 kg flavour with 8% black currants. jar • Dosage approx.: 30 g : 1000 g

213 Blueberry • Like freshly picked from the 1.0 kg forest. Natural flavour with jar blueberry pieces. • Dosage approx.: 30-50 g : 1000 g

273 Blackberry • Vibrant taste and colour. 1.0 kg Sourly, fruity blackberry jar taste, bake stable. • Dosage approx.: 50 g : 1000 g

215 Burgundy-Punch • Red, red wine... Natural, 1.0 kg bake stable flavour. Taste jar like a typical fruit redwine punch with Jamaican rum and arrack. • Dosage approx.: 20 g : 1000 g

427 Calvados • Bonjour France! 1.0 kg Bake stable, natural flavour jar with 15% of the famous French apple-brandy. • Dosage approx.: 50 g : 1000 g

252 Cappuccino • Not without my cappuccino... 1.0 kg Natural flavour of one of the jar most famous Italian coffees in the world. • Dosage approx.: 30 g : 1000 g


216 Caramel • Dark, vivid paste with natural 1.0 kg flavour and 35% burnt sugar, jar bake stable. • Dosage approx.: 5 g : 1000 g

205 Cherry • Sweet, sweeter, cherry paste 1.0 kg (Morello) - bake stable, with a fruity, jar juicy taste. • Dosage approx.: 30-50 g : 1000 g

217 Cherry Brandy • The popular German taste 1.0 kg as a paste with 55% original jar Black Forest liqueur. Natural and bake stable flavour. • Dosage approx.: 50 g : 1000 g

237 Chocolette • Cocoa preparation of the 3.0 kg finest quality with milk bucket chocolate taste. • Dosage approx.: 80 g : 1000 g

298 Cranberry • I got the power! Natural, 1.0 kg bake stable flavour, which jar contains 30% cranberry juice concentrate. • Dosage approx.: 50 g : 1000 g

204 Creme • Bake stable cocoa prepara- 3.0 kg de Cacao tion with the distinguished bucket taste of dark chocolate. • Dosage approx.: 30 g : 1000 g

229 Creme • Fresh, fresher, the freshest, 1.0 kg de Menthe peppermint taste! Natural jar peppermint flavour, bake stable. • Dosage approx.: 20 g : 1000 g

200 Creme • Napoleon would be thrilled! 1.0 kg Napoleon With 57% brandy, type cognac. jar Bake stable, natural flavour. • Dosage approx.: 20 g : 1000 g

282 Elderberry • Typical fruity elderberry juice 1.0 kg taste with a slight flowery jar touch. Bake stable flavour. • Dosage approx.: 50 g : 1000 g

267 Espresso • Heads up coffee lovers! 1.0 kg Bake stable flavour paste jar for the real coffee experience. • Dosage approx.: 50 g : 1000 g

497 Fig • Contains 15% fig pieces, 1.0 kg neutral flavour. jar • Dosage approx.: 50 g : 1000 g

222 Hazelnut, • Hazelnut paste of pure 3.0 kg smooth hazelnut pulp, smooth and bucket bake stable. • Dosage approx.: 40 g : 1000 g

233 Hazelnut • Hazelnut paste of 100% 3.0 kg hazelnut pulp, with pieces bucket and bake stable. • Dosage approx.: 60 g : 1000 g

Dessert Strawberry Coconut80 glasses with initial weight of 35-40 g Strawberry Coconut Mousse

Amount Ingredient Item-Nr. Strawberry Mousse 150 g Fond Royal Neutral 124 200 g Water 70 g Fruit Paste Strawberry 207 1.000 g Dairy cream, whipped, unsweetened Coconut Mousse 150 g Fond Royal Neutral 124 200 g Water 100 g Coconut Paste 228 1.000 g Dairy cream, whipped, unsweetened Decoration Gelatop Topping Strawberry 595 Gelatop Topping Coconut 590 Chocolate decoration Strawberries, fresh

Manufacturing: Fill in the Topping Strawberry and Coconut onto the bot-tom of the glasses. Lay the cutted strawberries inside the glass to the edges (like shown). Mix Fond Royal Neutral with water and Fruit Paste Strawberry and fold into the whipped dairy cream. Manufacture the Coconut Mousse in the same manner. Dress alternately the creams into the glasses and decorate.

Cranberry Mousse1 basic recipe for 220 egg-shaped portions, 22 g eachWhipping time: approx. 5 minutes Cooling: at least 3 hours at 3-7°C

Amount Ingredient Item-Nr. Basic recipe 1.000 g Mousse Neutral 158 3.500 g Milk, cold 500 g Dairy cream, liquid 15 g Fruit Paste Cranberry 298

Manufacturing: Put the Mousse Neutral and the liquids into a high bowl and stir until smooth. Whip it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consistency. Then fold in the Fruit Paste Cranberry. Keep it covered and cold for 3 hours at 3-7°C. After that you can scoop out egg-shaped portions.

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Just scan, if you are interested in the versatile usage of our Fruit and Flavour Pastes!http://www.dreidoppel.de/Fruit--and-Flavour-Pastes.htm

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Mousse au Chocolat MintForapprox.170egg-shapedportionseach22g

Amount Ingredient Item-Nr. 1.000 g Mousse au Chocolat 157 2.000 g Milk 500 g Dairy cream, liquid 70 g Flavour Paste Creme de Menthe 229 200 g Chocolate flakes

Manufacturing: Put the Mousse au Chocolat and the liquids into a high bowl and stir until smooth. Mix it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consistency. Then stir in the Flavour Paste Creme de Menthe. Keep it covered and cold for 3 hours at 3-7°C.After that you can scoop out egg-shaped portions.

Special Tip: Fold 200 g chocolate flakes into the mousse.




265 Irish Cream • For all your senses. A fine 1.0 kg taste of whiskey and cream, jar with 10% original Irish Cream Liqueur. • Dosage approx.: 50 g : 1000 g

281 Latte Macchiato • Greetings from Bella Italia! 1.0 kg Gorgeous paste with the jar characteristic cream-coffee note, bake stable. • Dosage approx.: 50 g : 1000 g

203 Lemon • Tickle your taste buds! 1.0 kg Natural citrus flavour with jar the taste of fresh lemon juice. • Dosage approx.: 30-50 g : 1000 g

251 Lime • Tangy paste, refreshing and 1.0 kg fruity in taste. Bake stable, jar natural citrus flavour. With 20% citrus juice concentrate. • Dosage approx.: 30-50 g : 1000 g

210 Mandarin • Natural mandarin flavour. 1.0 kg Juicy type of mandarine with jar a smooth zest-note. • Dosage approx.: 30-50 g : 1000 g

293 Mango • Exotic indulgence! Natural 1.0 kg flavour of exotic-ripened jar mango with 25% mango pulp. • Dosage approx.: 30-50 g : 1000 g

253 Maraschino • Type of the famous white 1.0 kg cherry brandy with a fine jar bitter almond note. Natural flavour for the finest pleasure. • Dosage approx.: 30 g : 1000 g

292 Marc de • Cheers – type of Marc de 1.0 kg Champagne Champagne brandy. jar Natural flavour. • Dosage approx.: 40-60 g : 1000 g

289 Melon • Mellow melon! Sweet, fruity 1.0 kg melon taste for exotic pastry jar ideas, bake stable flavour. • Dosage approx.: 50 g : 1000 g

239 Mocha • Strong, small, dark - this is 1.0 kg Mocha! Coffee preparation, jar type Arabica, oil-based and bake stable. • Dosage approx.: 10 g : 1000 g

201 Orange • Natural orange flavour. 1.0 kg Kissed by the sun! jar Sun-ripened, juicy, aromatic orange paste, which is bake stable. • Dosage approx.: 30-50 g : 1000 g

221 Peach • Flavour with 16% peach 1.0 kg pieces guarantee a truly jar fruity experience. Bake stable. • Dosage approx.: 50 g : 1000 g


241 Peach- • Exotic and ripe notes of 1.0 kg Passionfruit this flavour make your mouth jar water. 30% peach pieces, bake stable. • Dosage approx.: 30-50 g : 1000 g

211 Pear • Flavour with juicy, ripe type 1.0 kg of Williams Christ pear with jar 30% pieces, bake stable. • Dosage approx.: 30-50 g : 1000 g

209 Pineapple • Flavour with 21% pineapple 1.0 kg pieces combined with fruity, jar ripe notes for heavenly creations. Bake stable. • Dosage approx.: 30-50 g : 1000 g

224 Pistachio • The colour experience in 1.0 kg smooth green. Natural, bake stable jar flavour. • Dosage approx.: 60 g : 1000 g

230 Prosecco • A tingly swing of Italy! 1.0 kg Flavour with 20% high jar quality Italian Prosecco. • Dosage approx.: 50 g : 1000 g

208 Raspberry • Flavour with ambrosial 1.0 kg raspberry! Bake stable, red jar fruit paste for irresistible pastry ideas. • Dosage approx.: 30-50 g : 1000 g

260 Rhubarb • Like fresh out of the garden. 1.0 kg • Natural flavour, ideal for jar enhancing rhubarb fillings. • Dosage approx.: 50 g : 1000 g

219 Rum JAMAICA • Don´t miss the unbeatable 1.0 kg Jamaican taste with 20% jar original Jamaican rum. Natural flavour and bake stable. • Dosage approx.: 5 g : 1000 g

435 Sea Buckthorn • 100% taste of holiday! 1.0 kg Bake stable flavour paste jar with 10% sea buckthorn pulp. • Dosage approx.: 50 g : 1000 g

469 Sloe • Natural flavour with 1.0 kg 33% sloe juice concentrate. jar Bake stable. • Dosage approx.: 50 g : 1000 g

207 Strawberry • The queen of fruits in 1.0 kg a gorgeous, natural paste. jar Bake stable flavour. • Dosage approx.: 30-50 g : 1000 g

240 Tiramisu • Watch out dessert lovers! 1.0 kg Natural, bake stable flavour jar - not only for manufacturing popular Tiramisu desserts. • Dosage approx.: 40-50 g : 1000 g

419 Toffee • It melts in your mouth. 1.0 kg Delicate taste composition jar of caramel and cream in one flavour paste. • Dosage approx.: 50 g : 1000 g

Advantages of the Fruit and Flavour Pastes

• without preserving agents• low dosage from 5 g to 80 g : 1000 g• large selection due to variety of flavours

• no cold storage is necessary• constant quality throughout the year• always available

• long shelf life, up to 36 months• constant colouring• more intensive taste

• simple storage, less storage space• greater volume in whipped cream• constant quality control• very good to process due to viscosity

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Baking IngredientsThis high quality raw material is the base for any gorgeous pastry! Dreidoppel baking ingredients are the base for a variety of irresistible pastry ideas.

335 Bienetta • A crunchy affair! Basic mixture 10 x 0.6 kg for florentines, fine pastry and bags traditional German Bee-Sting cake. • Dosage approx.: see recipe Just scan to take a look for heavenly Florentines and more! http://www.dreidoppel.de/ Basic-baking-ingredients.htm

438 Cake Mix • Ready-to-use-mix for chocolate 7.0 kg Chocolate cake mixtures. bucket • Just add water and oil to achieve a perfect and rational baking result! • Packed in a handy bucket • Basic recipe: 1.000 g powder, 300 g edible oil, 500 g water

410 Cake Mix • Ready-to-use-mix for light 7.0 kg Light cake mixtures. bucket • Just add water and oil to achieve a perfect and rational baking result! • Packed in a handy bucket • Basic recipe: 1.000 g powder, 400 g edible oil, 400 g water

307 Eisan • Convenience at its best. 2.0 kg Egg-white base powder with bucket sugar for meringues. • Dosage approx.: 160 g : sugar, 1 l water

533 Fruitacid,liquid • To intensify the fruit taste. 1.0 l • Dosage approx.: as required bottle

Food Colouring PreparationsTo colour and to give coloured effects.

948 Brownsauce • Food colour, water-soluble. 1.0 l bottle Colour

924 Cherry • Food colour preparation, 0.4 l bottle Red PLUS water-soluble. 1.0 l bottle

990 Carotene • Food colour, 1.0 l bottle oil-soluble.

922 Egg • Food colour preparation, 0.4 l bottle Yellow PLUS water-soluble. 1.0 l bottle

915 Pistachio • Food colour preparation, 0.4 l bottle Green PLUS water-soluble. 1.0 l bottle

923 Strawberry • Food colour preparation, 0.4 l bottle Red PLUS water-soluble. 1.0 l bottle

993 Strawberry Food colouring, 1.0 l bottle Red „E“ water-soluble.


436 Gourmet • Our multi-purpose basic egg flan. 10.0 kg Eierguss Basic flan mix for sweet and carton savoury flans. • Dosage approx.: see recipe

402 Sacher Mix • The one and only Dreidoppel 12.5 kg Sacher Mix with 24% chocolate. bag Basic mix for Sacher and all other kinds of chocolate cakes. • Dosage approx.: see recipe

368 Schokoladino • Delicious chocolate cream with 6.0 kg an excellent taste for coating, bucket filling and decoration. The coating is not brittle. • Dosage approx.: as required

432 Schokoladino • Contains 15% whole milk powder. 5.0 kg Whole Milk • Ready-to-use chocolate cream bucket for coating, filling and decoration. The coating is not brittle. • Dosage approx.: as required

409 Speciality Cake • Basic product for versatile 12.5 kg Mix specialities. To manufacture bag traditional, classical doughs and batters. • Your basis for a lot of different recipes. • Rationally, artisanal manufacture and simple application.

439 Waffle Mix • Ready-to-use mix for the 10.0 kg manufacturing of waffles. bag Always a delicious companion. • Dosage approx.: 1000 g : 800 g water / milk

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212 Truffle-Praline • Natural flavour, not only for 1.0 kg truffle ganache, bake stable. jar • Dosage approx.: 50 g : 1000 g

218 Vanilla • The most famous taste for 1.0 kg BOURBON pastries. Natural vanilla jar flavour, bake stable. • Dosage approx.: 3 g : 1000 g

220 Vanilla • Natural vanilla flavour with 1.0 kg MORONI a high amount of extracted jar vanilla peel powder, bake stable. • Dosage approx.: 7 g : 1000 g

242 Viennese • Bake stable flavour paste 1.0 kg Almond with the famous taste of jar roasted & caramelized almonds. • Dosage approx.: 50 g : 1000 g

425 Walnut • Roasted character of this 1.0 kg popular nut. Natural flavour, jar bake stable with 10% walnut pulp. • Dosage approx.: 20 g : 1000 g


Baking Ingredients

Baking Ingredients

Food ColouringPreparations

Crunchy Decoration with Bienetta Amount Ingredient Item-Nr. Almond Bienetta 500 g Bienetta 335 250 g Almonds, julienne 250 g Almonds, planed Pumpkin Seed Bienetta 500 g Bienetta 335 500 g Pumpkin seeds Coconut Bienetta 500 g Bienetta 335 500 g Coconut flakes

Manufacturing: Mix Bienetta with almonds (pumpkin seeds, coconut flakes or any other nut), spread out evenly onto baking paper and bake at approx. 190°C until it gets a golden brown colour. Then break into desired size.

Chocolate Hazelnut Mousse with Meringueapprox. 50 Meringue turrets, each 3 layers

Amount Ingredient Item-Nr. Meringue 40 g Eisan 307 250 g Water 500 g Sugar, powdered Chocolate Hazelnut Mousse 1.000 g Mousse au Chocolat 157 2.000 g Milk, cold 500 g Dairy cream, liquid 1.200 g Nougette 411 Decoration Gold Flakes 013 Gelatop Topping Hazelnut 599 Hazelnut brittle Chocolate decoration

Manufacturing: Whip Eisan with water, add sugar step by step (until soft/not stable). Fill it thinly with a scoop into small rings (10 cm Ø). Over night dry in a approx. 80°C warm oven. Remove the rings and keep the meringue dry and air-proof. Put the Mousse au Chocolat and the liquids into a high bowl and stir until it is smooth. Whip it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consistency. Stir the warmed Nougette (1.000 g) into the mousse. Fill into a pastry bag with a star nozzle and cool it minimum for 3 hours at 5-7 C°. Shortly before serving, pipe Nougette into the centre of the first meringue. Pipe the Hazelnut Mousse around Nougette and lay the second meringue on top. Pipe mousse onto the meringue, sprinkle the hazelnut brittle and lay the third meringue on top and decorate.

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Dessert Powders Dessert Powders

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Dessert PowdersFor the little indulgence in between simple application, small bags – just perfect for everybody. And sooo delicious!


155 Creme Brulee • The sweet gold. Just add milk 5 x 1.0 kg and liquid dairy cream to our bags new dessert powder Creme Brulee to achieve an excellent, traditional Creme Brulee. Simple manufacturing - just boil up the mix one time. With real Vanilla Bourbon. • Dosage approx.: 100 g powder : 350 g milk: 350 g dairy cream, liquid

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159 Joghurt • A fine yoghurt taste! 5 x 1.0 kg Mousse • Dessert powder to bags manufacture Yoghurt Mousse. • For approx. 125 egg-shaped portions, each 28 g. • Dossage: 1.000 g powder : 2.000 g cold milk: 500 g dairy cream, liquid

153 Mousse à la • One of the most famous Italian 5 x 1.0 kg Tiramisu tastes as dessert powder! bags • To manufacture Mousse à la Tiramisu. • For approx. 125 egg-shaped portions, each 28 g. • Dossage: 1.000 g powder : 2.000 g cold milk: 500 g dairy cream, liquid

Creme BruleeBasic recipeCooking time: approx. 1 minute Cooling: at 3-7°C

Amount Ingredient Item-Nr. 100 g Dessert Powder Creme Brulee 155 350 g Milk 350 g Dairy cream, liquid, unsweetened Decoration 100 g Sugar, brown

Manufacturing: Mix Dessert Powder Creme Brulee with a part of the milk. Boil up the remaining milk and dairy cream. Add the dessert powder mixture into the boiling milk.Cook the cream while stirring constantly for approx. 1 minute.Fill the mixture into fire resistant moulds and put them in a cool place (at least for 2 hours, at approx. 6°C).Sprinkle brown sugar on top. Caramelise it for a short time and serve.

Mousse au ChocolatForapprox.175egg-shapedportions,20geachWhipping time: approx. 5 minutes Cooling: min. 3 hours at 3-7°C

Amount Ingredient Item-Nr. Basic recipe 1.000 g Mousse au Chocolat 157 2.000 g Milk, liquid, cold 500 g Dairy cream, liquid, cold, unsweetened Alternative recipe 1.000 g Mousse au Chocolat 157 2.500 g Milk, liquid, cold

Manufacturing: Put the Mousse au Chocolat and the liquids into a high bowl and stir until smooth. Mix it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consistency.Keep it covered and cold for 3 hours at 3-7°C.After that you can scoop out egg-shaped portions.

Special Tip: You can combine Mousse au Chocolat with any Dreidoppel Fruit and Flavour Paste. Add for example the Fruit Paste Banana for a fruity Mousse au Chocolat Banana.

Mousse NeutralFor approx. 250 egg-shaped portions, 20 g eachWhipping time: approx. 5 minutes Cooling: min. 3 hours at 3-7°C

Amount Ingredient Item-Nr. Basic recipe 1.000 g Mousse Neutral 158 3.500 g Milk, liquid, cold 500 g Dairy cream, liquid, cold, unsweetened Alternative recipe 1.000 g Mousse Neutral 158 4.000 g Milk, liquid, cold

Manufacturing: Put the Mousse Neutral with the liquids into a high bowl and stir until smooth. Whip it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consistency.Keep it covered and cold for 3 hours at 3-7°C. After that you can scoop out egg-shaped portions.

Special Tip: With our 54 Fruit- and Flavour pastes, you can create54 different tastes. Add them after the basic recipe.

CremeBrulee

MILK

CREAM

4/3 l 4/3 l1 l 1 l

2/1 l 2/1 l

4/1 l 4/1 l

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º7

4/3 l 4/3 l1 l 1 l

2/1 l 2/1 l

4/1 l 4/1 lMILKCREAM


157 Mousse • A classic among dessert. 5 x 1.0 kg au Chocolat Fantastic, soft chocolate bags mousse. Easy usage – great chocolate taste. • Dosage approx.: 1000 g powder : 2000 g milk, cold: 500 g dairy cream, liquid

MILK

5 Min

CREAM

º 3

º 7

180 Min

158 Mousse • The basis for your mousse. 5 x 1.0 kg Neutral Neutral, fine pored mousse bags powder. Simple to combine with our Fruit und Flavour Pastes. Unique and genial simple! • Dosage approx.: 1000 g powder : 3500 g milk, cold: 500 g dairy cream, liquid

MOUSSE

MILK

PASTE

CREAM

º3

º7

180 Min

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Cream Fillings

Power Filling

Cream FillingsIt’s the taste that counts! Cream fillings are the basis for many traditional pastries, such as pudding pretzels or “Flaming Hearts”, and nowadays no pastry counter can afford to be without them. Dreidoppel, therefore, offers a variety of powders to make creams and fillings as well as ready-to-use fillings.


338 Creme • Hot processed product for bake 10.0 kg Tradition stable traditional custard creams, bag as a butter-cream base and for traditional cheesecakes. • Dosage approx.: 80-100 g : 100 g sugar, 1 l milk

336 Creme Classic • A cold cream with a delicate 10.0 kg cream-vanilla taste. It can be bag whipped and is freeze-stable. 25.0 kg It is especially suitable for bag producing high quality cream fillings. • Dosage approx.: 400 g : 1 l water

Fruit Fillings

Fruit Fillings Paradiso Fruit DelightFruit fillings are ready-to-use fruit mixtures that turn fresh pastries, such as fluffy Danish pastries or creamy gateaux, into deliciously fruity and tasty experiences. They are strong in taste and colour and guarantee simple and clean processing. Paradiso Fruit Delight has a distinctive fruity taste of ripe and freshly harvested fruits. It can be processed directly and is freeze stable.


311 Paradiso • With even, fruity, aromatic 6.0 kg Apricot apricot pieces. Fruit content 70%, bucket bake and cut stable. • Dosage approx.: according to demand

322 Paradiso • Entire fruits for a juicy, fresh 6.0 kg Blueberry blueberry experience. bucket Fruit content 70%, bake stable. • Dosage approx.: according to demand

312 Paradiso • Entire fruits, particulary suitable 6.0 kg Cherry for deep dish cherry cakes. Fruit bucket content 60%, bake and cut stable. • Dosage approx.: according to demand

305 Paradiso • Entire fruits, particulary suitable 15.0 kg Cherry for deep dish cherry cakes. Fruit bucket content 60%, bake and cut stable. • Dosage approx.: according to demand

321 Paradiso • Even, aromatic and fruity peach 6.0 kg Peach pieces for irresistible pastries. bucket Bake stable, fruit content 70%. • Dosage approx.: according to demand

318 Paradiso • Gorgeous, entire fruits. 6.0 kg Red Currant Bake stable, fruit content 70%. bucket • Dosage approx.: according to demand

343 Paradiso • The queen of fruits as a 6.0 kg Strawberry ready-to-use filling. With entire bucket fruits, just like freshly picked. Bake stable, fruit content 70%. • Dosage approx.: according to demand

Power FillingFilling with the total flavour power. To fill pastries and to marble mous-ses with a colourful effect. The ready-to-use power filling is convincing thanks to its strong taste and a true experience in colour. It can be used in many different ways.

360 Neutral • This ready-to-use jelly filling 5.0 kg can be combined with the bucket Dreidoppel Fruit & Flavour Paste range individually. • Dosage approx.: as required

Strawberry Rhubarb Soup

Sauce with Vanilla taste1 x 1,325 liter

Amount Ingredient Item-Nr. Strawberry Rhubarb Soup 250 g Topglanz 310 250 g Gelatop GelaFrutta 551 1.000 g Water, warm 25 g Fruit Paste Strawberry 207 25 g Fruit Paste Rhubarb 260 Decoration Gelatop Topping Strawberry 595 Strawberries, fresh Chocolate decoration

Manufacturing: Cut the Strawberries into fine pieces, marinate with Top-ping Strawberry and fill into small bowls. Stir Topglanz, GelaFrutta, water and the Fruit Pastes until smooth. Pour the soup over the strawberries and decorate.

Amount Ingredient Item-Nr. Basic recipe 500 g Milk 500 g Dairy cream 80 g Egg yolk 240 g Sugar 20 g Creme Tradition 338 3 g Flavour Paste Vanilla Bourbon 218 Alternative recipe 1.000 g Milk 80 g Egg yolk 240 g Sugar 20 g Creme Tradition 338 3 g Flavour Paste Vanilla Bourbon 218

Manufacturing: Mix egg yolk with Creme Tradition and 250 ml milk. Boil up the remaining milk with dairy cream and sugar. Add the egg-powder-milk mixture and boil up again together. Flavour with the Flavour Paste Vanilla Bourbon.

Strudel Sachets10 piecesBaking temperature: approx. 210°C Baking time: approx. 8-10 min. Amount Ingredient Item-Nr. 80 g Strudel dough 250 g Paradiso Fruit Delight Blueberry 322 Sponge crumbs Glaze with eggs

Manufacturing: Spread one leaf of Strudel dough with the egg-glaze and lay another leaf of Strudel dough on top. Cut the finished dough into 10 x 10 cm big pieces and cover the egdes with the egg-glaze. Sprinkle the sponge crumbs into the centre and pipe the Paradiso Fruit Delight Blueberry on top. Shape it like a „pack“/„sachet“. Bake the Strudel Sachet à la minute and serve it warm.

Our tip: Try the other fruit fillings:Paradiso Fruit Delight Apricot 311Paradiso Fruit Delight Cherry 312Paradiso Fruit Delight Peach 321Paradiso Fruit Delight Red Currant 318Paradiso Fruit Delight Strawberry 343

Fire OpalChampagne cream with fruit core - 1 gateau, 18 cm

Amount Ingredient Item-Nr. 1 pcs Almond sponge, ø 18 cm Champagne-Mousse 80 g Fond Royal Neutral 124 100 g Water 400 g Dairy cream, whipped, unsweetened 30 g Flavour Paste Marc de Champagne 292 Fruit Core 110 g Fruit puree elderberry 30 g Sugar 60 g Sanett Solution (see basic recipe Sanett) 330 10 g Flavour Paste Elderberry 282 Decoration 100 g Trigel Strawberry 351 200 g Topglanz 310 100 g Sanett solution (see basic recipe) Red food colouring Fresh rose petals

Manufacturing: For the fruit core, mix fruit puree, sugar and Fruit Paste El-derberry. Fold into the warm Sanett solution, fill into a small round mould and freeze it. Mix Fond Royal Neutral with Marc de Champagne Paste and water and stir into the unsweetened cream. Fill half onto the almond sponge layer into the ring, then place the frozen elderberry core in the middle and fill in the rest of the champagne cream. Smooth and chill. After chilling heat Sanett solution, mix with colour and Topglanz and glaze the cake. Garnish with fresh rose petals.

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Cream Stabilizer Fond Royal

Cream Bases

Cream Stabilizer Fond Royal

Cream Bases, neutralOur cream stabilizing product for binding dairy cream and non-dairy cream.

330 Sanett • Sanett is a powdered gelatine 2 x 2.5 kg for binding cream and mousse. bags Sanett is neutral in taste and serves to stabilize the cream. • Dosage approx.: 40 g Sanett/ 80 g water : 1000 g cream

How to prepare Sanett 4 easy stepsSanett: item 330, cream stabilizer on gelatine base to bind dairy- and non-dairy-cream, powdered, freezing-stable, for cakes and mousses.

Quick manufacturing of Sanett solution: 80 g hot water + 40 g Sanett ________________________ = 120 g Sanett solution

• 40 g Sanett is equivalent to 8 sheets of gelatine• no time for soaking needed• prompt usage of the Sanett gelatine solution

Easy dosage and stockage with Sanett:Sanett solution can be produced in larger quantities and stored portioned until processing.• 2 Sanett-scoops of Sanett solution result 120 g,

which is adequate for 1000 g dairy/non dairy cream

Cream Stabilizer Fond RoyalA powdered, cold soluble product for the easy preparation of all kinds of mousses and includes flavour, sugar and gelatine. Freeze stable, for manufacturing economically. Fruit assortment contains freeze-dried fruit pieces and a typical fruit taste.


124 Fond Royal • Basis product with neutral 2 x 2.5 kg Neutral taste, to be manufactured bags with our Fruit and Flavour Pastes. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

140 Fond Royal • Fruity taste like baked apple 2 x 2.5 kg Baked Apple with a pleasant, spicy note bags and apple pieces. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

120 Fond Royal • With high quality cocoa for an 2 x 2.5 kg Chocolate incomparable chocolate taste. bags • Dosage approx.: 200 g / 250 ml water : 1000 g cream

130 Fond Royal • For the best Cream Cheese 2 x 2.5 kg Cream-Cheese Gateau ever! With freeze-dried bags curd cheese. • Dosage approx.: 250 g / 400 ml water : 1000 g cream

103 Fond Royal • With 30% wheat semolina, 5 x 1.0 kg Creamy fine and creamy semolina bags Semolina taste. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

126 Fond Royal • Nutty pleasure is guaranteed 5 x 1.0 kg Hazelnut - with 22% hazelnut pieces. bags • Dosage approx.: 200 g / 250 ml water : 1000 g cream


121 Fond Royal • Fresh, fruity lemon taste with 2 x 2.5 kg Lemon a high amount of powdered bags lemon juice. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

129 Fond Royal • Viva l´Italia. Contains 2 x 2.5 kg Mascarpone 16% mascarpone powder bags (corresponds to 30% mascarpone). Mild, creamy taste with a freshening curd cheese rounding off. • Dosage approx.: 250 g / 400 ml water : 1000 g cream

125 Fond Royal • Popular taste, popular colour. 2 x 2.5 kg Orange With 12% powdered orange bags juice. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

127 Fond Royal • Exotic indulgence with peach 2 x 2.5 kg Peach- pieces and powdered passion- bags Passionfruit fruit juice. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

123 Fond Royal • With raspberry pieces and 2 x 2.5 kg Raspberry raspberry powder. Creates an bags unbeatable fruit composition. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

131 Fond Royal • For those Italian moments in 2 x 2.5 kg Stracciatella life. With slivers of tender bags chocolate for the typical Stracciatella experience. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

122 Fond Royal • For sweet dreams in creams. 2 x 2.5 kg Strawberry With freeze-dried strawberry bags pieces and powdered strawberry juice. • Dosage approx.: 200 g / 250 ml water : 1000 g cream

137 Fond Royal • The Italian experience! 2 x 2.5 kg Tiramisu With mascarpone powder. bags • Dosage approx.: 200 g / 250 ml water : 1000 g cream

134 Fond Royal • Summerly indulgence with 2 x 2.5 kg Wild Berries a lot of different fruit pieces. bags A real fruit blast! • Dosage approx.: 200 g / 250 ml water : 1000 g cream

132 Fond Royal • Typical yoghurt taste with 2 x 2.5 kg Yoghurt-Cream 17% skimmed yoghurt powder. bags • Dosage approx.: 250 g / 400 ml water : 1000 g cream

new in assortment

new in assortment

For special occasions: get in contact with us, if you would like to receive more of our wonderful recipes „Pastry Jewels“.

Just scan to see how easy is your work when using our Fond Royal!http://www.dreidoppel.de/ Cream-Stabilizer-Fond-Royal.htm

1

Mix 2 parts hot water (80°C) into 1 part Sanett.

3

Mix Sanett solution and Dreidop-pel Fruit- and Flavour Pastes, fold into sweetened whipped cream.

2

Keep the prepared Sanett solution at warm (working temp. approx. 40°C).

How to prepare Fond Royal Neutral and Dreidoppel Fruit- and Flavour Pastes in 4 easy steps1

Fond Royal, cold water (25°C), whipped cream.

3

Fold into the unsweetenedwhipped cream.

2

Mix Fond Royal and cold water.

4

Turn the prepared mousse intoindividual rings or cups. Allow to cool approx. 1 hour before serving.

4

Turn the prepared mousse intoindividual rings or cups. Allow to cool approx. 1 hour before serving.

1716

BakingFlavours,semiliquidThese products are especially suitable for flavouring all kinds of doughs and batters. They ensure an optimal distribution of the flavour inside the dough/batter and have an outstanding baking and freezing stability. All semiliquid Dreidoppel baking flavours are used at 3 g : 1000 g.


704 Bitter Almond • Gives cakes and pastries a 1.0 l delicious taste of almond. bottle For Christmas cakes, sponge cakes and sweet biscuits. • Dosage approx.: 3 g : 1000 g

771 Cake Flavour • Composition of natural 1.0 l flavours for highest cake bottle quality. Sweet almond note with a fresh lemon-sponge-note. • Dosage approx.: 3 - 5 g : 1000 g

721 Lemon Europa • Natural lemon flavour. 1.0 l Top quality product with the bottle best essential oils of sun- ripened lemons. Fresh and zesty note with a ripe juice component. • Dosage approx.: 3 g : 1000 g

317 Rose Water • Ideal for rounding off almond 1.0 l batters and persipan. Fresh bottle flower note with a fruity, sweet citrus component. • Dosage approx.: 3 g : 1000 g

711 Rum Europa • Top quality product with the 1.0 l finest original Jamaican rum. bottle • Dosage approx.: 3 g : 1000 g

750 RumMartinique • Natural flavour with 15% rum 1.0 l Europa from the French carribean bottle state Martinique. • Smoky fruit note with a vanilla rounding-off. • Dosage approx.: 3 - 5 g : 1000 g

724 Tonka Bean • For “Baumkuchen“ and to 1.0 l round off sponge mixtures, bottle biscuits, cake doughs, nut fillings as well as for ice cream, custard creams and soufflés. • Dosage approx.: 3 g : 1000 g

739 Vanilla Bourbon • High quality Bourbon Vanilla 1.0 l Europa Flavour with a rounded-off bottle vanilla pod taste. • Vanilla Bourbon extracts solely from Madagascar. • Gentle distillation guarantees best Vanilla Bourbon quality. • Dosage approx.: 3 - 5 g : 1000 g

719 Vanilla Europa • Our top product! 1.0 l A harmoniously rounded-off bottle composition with sweet, creamy and fruity notes. • Dosage approx.: 3 g : 1000 g

Baking Flavours, powderedThese bake- and freeze-stable flavours are suitable for flavouring all kinds of doughs and batters. The powdered consistency allows an exact dosage.


177 Scho-Vanil • Natural vanilla flavour, 0.5 kg aromatic composition with jar extracted vanilla peel powder. • Dosage approx.: 10 g : 1000 g

165 Tri-Vanil • Natural and light vanilla 0.5 kg flavour. Fine Bourbon vanilla jar flavour from Madagascar. Versatile applications, especially for Christmas pastries. • Dosage approx.: 7-10 g : 1000 g

Baking Flavours, granulatedOur top products are especially suitable for flavouring all kinds of doughs and batters, shortcrust, short biscuit and fruit cakes. Due to the special encapsulated technology, the flavours are protected. During the production and the baking process, the heat allows the development of the full strength of the flavour.

174 Citroperl • Our best natural lemon 0.5 kg flavour, with a typical jar tart zest taste. • Dosage approx.: 1-2 g : 1000 g

173 Oraperl • Our best natural orange 0.5 kg flavour, with a typical jar tart zest taste. • Dosage approx.: 1-2 g : 1000 g

Baking FlavoursBaking Flavours

new in assortment

new in assortment

Lemon slices1Tray60x20cmBaking temperature: 190°C Baking time: approx. 35-40 min. Amount Ingredient Item-Nr. Lemon Batter Cake 750 g Speciality Cake Mix 409 450 g Water 125 g Butter, liquid 10 g Citroperl 174 40 g Lemon Europa 721 Syrup 100 g Lemon juice 100 g Water 50 g Sugar Decoration 200 g Fondant/fudge 10 g Lemon Europa 721 44 pcs Lemon slices, sugared 10 g Pistachios, chopped

Manufacturing: Mix Speciality Cake Mix with water and flavours for approx. 7 min., add the liquid butter. After baking soak the hot cake with the sugar syrup and cool down. Glaze with the lemon fondant and decorate.

Dreidoppel flavours give all types ofpastriestheexacttasterequired simply and efficiently

Other reasons• compensation of inconsistencies

in quality due to the harvest

• compensation of loss of flavour due to the processes

• makes popular flavours affordable

• gives any pastry an individual touch

1918

Ice cream Flips (Toppings)For ice cream, dessert plates and decoration. Gelatop Ice Cream Flips will win you over with their natural taste and their attractive colouring. More than 25 different flavours offer endless variations, which let individual creativity and imagination run free.


575 Amarena • Delicate, dark red topping 1.0 kg Cherry with 12% amarena cherries for bottle a true Italian taste experience.

585 Amaretto • The famous almond brandy 1.0 kg in a dessert sauce. bottle

588 Banana • 36% banana pulp 1.0 kg guarantees a full genuine taste bottle (in yellow). Dessert sauce with natural flavour.

593 Blueberry • Blueberries and blueberry 1.0 kg juice concentrate are a high- bottle light for any ice cream sundae. Dessert sauce with natural flavour.

598 Caramel • Brown, buttery, creamy - this 1.0 kg is one of our bestselling tastes. bottle Dessert sauce.

592 Cherry • For sour cherry lovers. 1.0 kg 6% cherries and original bottle Black Forrest Cherry Brandy glamourise this topping.

597 Chocolate • Our all time number one! 1.0 kg (Mohren) Do not miss this topping. bottle

576 Choco-Mint • Chocolate? Or mint? 1.0 kg Take both! A finely balanced bottle combination.

590 Coconut • Contains 20% coconut powder 1.0 kg for tropical creations, dessert bottle sauce with natural flavour.

562 Creme Caramel • Delicate composition of 1.0 kg caramel and cream in one bottle topping.

568 Delfino • A blue wonder with 1.0 kg vanilla taste. bottle

567 Forest Berry • Strawberries, raspberries, 1.0 kg blackberries, blueberries - just bottle like freshly picked. Dessert sauce with natural flavour.

599 Hazelnut • 17% hazelnut pulp and 1.0 kg condensed milk give the bottle incomparable mild, nutty taste to this topping.

580 Kiwi • Green dessert sauce with 1.0 kg the typical kiwi seeds. bottle

589 Mango • Mellow mango! 1.0 kg Topping with natural flavour bottle and 18% mango pulp for exotic ice cream dreams.

Ice Cream Flips(Toppings)

Ice Cream Flips(Toppings)


578 Maracuja • Marvellous Maracuja! 1.0 kg (Passionfruit) Orange coloured topping with bottle natural flavour and blended, fruity notes.

596 Mocha • Strong coffee note, type 1.0 kg Arabica coffee, creates a roasty bottle taste experience. Dessert sauce with natural coffee flavour.

582 Praliné • A taste just like liquid nougat 0.9 kg - irresistible! Topping for your bottle sundaes.

594 Raspberry • Strong, red dessert sauce 1.0 kg with natural flavour. 5% bottle raspberry pulp gives the topping a fruity, ripe taste.

595 Strawberry • The multitalent in any ice 1.0 kg cream parlour. Topping with bottle 10% strawberry pulp for a fruit blast in red.

560 Tiramisu • Dessert sauce like type classic 1.0 kg Tiramisu - who can resist? bottle

591 Tropic • Orange, lemon and 1.0 kg passionfruit juice are the main bottle components in this exotic topping with natural flavour.

587 Vanilla • Velvet Vanilla! Typical taste 1.0 kg of vanilla pudding, with real bottle Bourbon Vanilla and natural vanilla flavour.

574 Walnut • Not only for nut lovers! 1.0 kg Natural flavoured topping bottle with 13% walnut pulp.

586 Zabaione • Dessert sauce. Ingredients 1.0 kg like powdered eggyolk and bottle wine powder makes you feel like you are eating the original Italian dessert!

Elderberry Vanilla Parfait1x7mouldseach1.3lvolume

Amount Ingredient Item-Nr. Parfait 1.000 g Mousse Neutral 158 2.100 g Milk 2.100 g Dairy cream 15 g Flavour Paste Vanilla Bourbon 218 200 g Gelatop Marmoria Elderberry 558 Decoration 750 g Gelatop Marmoria Elderberry 558 375 g Topglanz 310 280 g Sponge layer, vanilla

Manufacturing: Put the Mousse Neutral, the liquids and Flavour Paste Vanilla Bourbon into a high bowl and stir until smooth. Whip it with an electric stirrer for approx. 5 minutes until the mousse has achieved a creamy consis-tency. Add Marmoria Elderberry and fill into the moulds. Place the sponge layer on top and freeze at least for 5 hours. For the decoration mix Marmoria Elderberry with Topglanz and cover the parfait.

Advantages

• versatile and simple application

• long shelf life

• easy to handle and simple dosage

• good consistency

• without preservatives

• no artifical flavours

new in assortment

2120

Marmoria/Variegato (Marbling)

Pronto Products

Marmoria/Variegato (Marbling)Dreidoppel offers its Gelatop Marmoria assortment of sauces for marbling in many interesting tastes. Marbled ice cream with visible pieces guarantees the sales success of many ice cream producers. Marmoria are preparations, which have been developed especially for marbling applications of ice cream. The special sugar combination prevents the marbling sauces from freezing.


548 Marmoria • Bella Italia in one sauce. 1.2 kg Amarena With 12% Amarena cherries. bottle • Dosage approx.: according to demand

513 Marmoria • A versatile taste not only for 1.2 kg Cinnamon the Christmas season. bottle Authentic, original flavour. • Dosage approx.: according to demand

558 Marmoria • An old traditional German 1.2 kg Elderberry taste has been rediscovered. bottle Fruit sauce. • Dosage approx.: according to demand

552 Marmoria • For a full fruit blast in 1.2 kg Lime lime-green. Fruit sauce. bottle • Dosage approx.: according to demand

514 Marmoria • Aromatic orange fruit sauce 1.2 kg Orange with a slight peel flavour. bottle • Dosage approx.: according to demand

546 Marmoria • Passion for peach passion- 1.2 kg Peach fruit. Shiny fruit sauce with bottle Passionfruit 15% peach pieces. • Dosage approx.: according to demand

556 Marmoria • The time is ripe! 1.2 kg Plum This fruit sauce tastes bottle typically like plum with a slight, spicy rounding-off. • Dosage approx.: according to demand

549 Marmoria • The red experience of ice 1.2 kg Raspberry cream. Fruit sauce with 20% bottle raspberry pulp. • Dosage approx.: according to demand

525 Marmoria • 22% strawberries in this 1.2 kg Strawberry fantastic sauce make it bottle unforgettable! • Dosage approx.: according to demand

547 Marmoria • A delicate composition of 1.2 kg Toffee condensed milk and caramel. bottle • Dosage approx.: according to demand

561 Marmoria • Colourful eye-catcher for your 1.2 kg Wild Berries ice cream counter with the bottle irresistible taste of selected wild berries. • Dosage approx.: according to demand

Pronto-products with binding and tasteComplete powdered mix for manufacturing ice cream as easy as 1-2-3. Ready-to-use.


301 Cherry • Ice cream powder for manu- 6 x 1.2 kg facturing ice cream with cherry bags taste with 20% cherry juice. • Dosage approx.: 1.2 kg : 2.8 l water

357 Creamy • Taste it and fall in love. 6 x 1.2 kg Semolina This powdered complete bags mixture provides an excellent and creamy consistency. • Dosage approx.: 1.2 kg : 3.0 l milk

363 Lemon • One of the most popular ice 6 x 1.2 kg cream taste. A pleasant tartish bags lemon taste with shining, white optics. • Dosage approx.: 1.2 kg : 2.8 l water

349 Watermelon • A gorgeous refreshment. 6 x 1.2 kg Tastes refreshingly fruity with bags a characteristic sweetness. • Dosage approx.: 1.2 kg : 2.8 l water

365 Yoghurt - • A special pleasure. Taste the 6 x 1.2 kg Poppyseed harmony of fresh yoghurt and bags dark, tender poppyseeds. • Dosage approx.: 1.2 kg : 3.0 l milk

Put the ice cream mix into the freezer…

…freeze and ready!

1 product: binding & taste Ice cream as 1-2-3.

Mix 1 bag Pronto with the liquid (milk or wa-ter) and let it mature minimum for 20 minutes.

2322

PASTAROM ClassicThese versatile flavours convince those who want to use only one flavour for all applications such as baked goods, pastry and ice cream. Available in ten popular tastes.


792 PASTAROM • Fruity, ripe and sweet taste 1.0 kg Classic Banana components are charac- bottle teristic of this strong yellow flavour. • Dosage approx.: 5-10 g : 1000 g

780 PASTAROM • Our dark brown seduction 1.0 kg Classic with the taste and the bottle Chocolate smell of sweet cacao. • Dosage approx.: 5-10 g : 1000 g

789 PASTAROM • Natural flavour. Universal 1.0 kg Classic Lemon product for flavouring dairy bottle ice cream, non-dairy cream, baked goods and ice cream. • Dosage approx.: 5-10 g : 1000 g

781 PASTAROM Liqueur and chocolate 1.0 kg Classic Marula taste - an irresistible mixture bottle in this dark brown flavour experience. • Dosage approx.: 5-10 g : 1000 g

791 PASTAROM • The universal mocha flavour 1.0 kg Classic Mocha with a strong roasted bottle head-note. • Dosage approx.: 5-10 g : 1000 g

794 PASTAROM • Sweet and juicy notes – 1.0 kg Classic Orange simply delicious! bottle • Dosage approx.: 5-10 g : 1000 g

782 PASTAROM • Sweet and almond notes 1.0 kg Classic Pistachio and the characteristic green bottle colour are the main components of this pistachio flavour. • Dosage approx.: 5-10 g : 1000 g

796 PASTAROM • Typical adjectives like fruity, 1.0 kg Classic Rum alcoholic and barrique are bottle united in this classic rum flavour. • Dosage approx.: 5-10 g : 1000 g

793 PASTAROM • Colourful ripe and fruity 1.0 kg Classic flavour. bottle Strawberry • Dosage approx.: 5-10 g : 1000 g

795 PASTAROM • This universal vanilla flavour 1.0 kg Classic Vanilla gives any cream, ice cream bottle or baked good a fine note of vanilla. • Dosage approx.: 5-10 g : 1000 g

PASTAROM Gel NeutralFor the perfect coating!


67430 PASTAROM • Our crystal clear and fine 1.5 kg Gel Neutral powdered gelling agent. bucket Suitable for glazes and jellies, acid-resistant. Quick and safe processing. • Dosage approx.: 50 g / 250 g sugar: 1 l water/juice

PASTAROM BakeOur answer for all those bakers, who looks for bake stable and intensive baking flavours. Pastarom Bake develops its typical aroma during the baking process. Available in the two most common flavours.

67350 PASTAROM • A typical, natural lemon 1.0 kg Bake Lemon flavour dominated by fresh bottle juice taste. The freshness is supported by fresh components. The lemon zest note, which is typical for bake stable lemon flavours, is also recognizable. • Supported by fresh components • Dosage approx.: 3-5 g : 1000 g

67340 PASTAROM • Bake stable vanilla flavour 1.0 kg Bake Vanilla with a strong creamy and bottle fresh note. Well-balanced vanilla component rounds this baking flavour off for an unmistakable vanilla aroma. • Dosage approx.: 3-5 g : 1000 g

Classic

Our international all-rounders for fine pastries and ice cream

PAST

AROM

Gel Bake

PAST

AROM


Lemon CookiesFor approx. 150 piecesBaking temperature: 200°C Baking time: approx. 8 min. Amount Ingredient Item-Nr. 250 g Butter 250 g Sugar 8 g PASTAROM Bake Lemon 67350 150 g Whole egg 125 g Wheat powder 6 g Baking powder 500 g Wheat flour

Manufacturing: Mix butter, sugar and PASTAROM Bake Lemon. Add whole egg. At the end knead under the flour, the baking powder and the wheat powder. Allow the dough to rest for one hour. Roll out on level 3, trump and bake.

After baking sprinkle with sugar.

24

PASTAROM PasteThe perfect solution for end-users, who looks for a versatile flavouring paste to flavour their cream and ice cream with just one product.


67250 PASTAROM • Yellow flavouring paste, 1.0 kg Paste Banana contains banana puree jar (30%), with a typical flavour of fresh, ripe bananas. • Dosage approx.: 40 g : 1000 g

67320 PASTAROM • Flavour manufactured with 1.0 kg Paste Lemon lemon juice concentrate jar (23%). The finished products will possess a classic fresh, fruity and juicy lemon character. • Dosage approx.: 40 g : 1000 g

67440 PASTAROM • 25% mango pulp can´t be 1.0 kg Paste Mango mistaken! Fruity and exotic jar notes make this flavour a real tropical fruit experience. • Dosage approx.: 40 g : 1000 g

67270 PASTAROM • Flavour with colouring 1.0 kg Paste Mocha effect. Contains coffee jar extract powder. • Dosage approx.: 40 g : 1000 g

67280 PASTAROM • A typical flavouring paste 1.0 kg Paste Orange with classic, juicy and fruity jar notes. The flavour contains orange juice concentrate. • Dosage approx.: 40 g : 1000 g

67290 PASTAROM • Green flavouring paste, 1.0 kg Paste contains pistachio pulp, with jar Pistachio well-balanced almond and nutty notes, supported by fresh and roasty components. • Dosage approx.: 40 g : 1000 g

67300 PASTAROM • Fruity and rum notes 1.0 kg Paste Rum dominate this flavour. jar The distinctive rum character is supported by the ester-like components. • Dosage approx.: 40 g : 1000 g

67260 PASTAROM • Flavour contains strawberry 1.0 kg Paste juice concentrate, with a jar Strawberry typical fresh and fruity note of ripe strawberries. • Dosage approx.: 40 g : 1000 g

67310 PASTAROM • A classic vanilla flavouring 1.0 kg Paste Vanilla paste with extracted vanilla jar peel powder with creamy notes, vanilla and sweet components. • Dosage approx.: 40 g : 1000 g

Paste


PAST

AROM

new in assortment

Petit Four Strawberry1mould=16pieces

Amount Ingredient Item-Nr. Decorative roll 16 pcs Vanilla sponge bases Strawberry Mousse 40 g Fond Royal Neutral 124 50 g Water 12 g PASTAROM Paste Strawberry 67260 200 g Dairy cream, whipped, unsweetened Decoration Topglanz 310 PASTAROM Paste Strawberry 67260 Chocolate ornaments Fresh strawberries

Manufacturing: Coat the inside of the dessert mould with oil and powde-red sugar. Cut stripes from the decorative roll and place them into the moulds. Place sponge bases into moulds. Mix Fond Royal Neutral, water and PASTAROM Paste Strawberry and fold into the unsweetened, whipped dairy cream. Pipe into moulds and cool down the mixture.After chilling, glaze with Topglanz and marble with PASTAROM Paste Straw-berry and remove from the moulds. Decorate with chocolate ornaments and fresh strawberries.

PASTAROM FondCream stabilizer for unbeatable pastry ideas.


67420 PASTAROM • Our vegetarian cream stabilizer, 2 x 2.5 kg Fond Neutral which contains no animal gelatine, bags is completely vegetable based. This cream stabilizer is perfectly suited for cream gateaux, filled pastries and desserts. To be flavoured with the Pastarom Pastes and Pastarom Classics for an unforgettable taste experience. • Using dairy cream: dosage approx.: 100 g / 150 ml water: 1.000 g dairy cream • Using non dairy cream: dosage approx.: 100 g / 150 ml water: 700 g non dairy cream : 300 g milk

Fond

PAST

AROM


25

Pastarom Fond Neutral is without any animal gelatine

n It is completely vegetable based

n It is cold soluble and brings the sweetness already into the application

n Finished pastries or gateaux are cut-stable and freezer-resistant

n Safe and efficient to process

n Guarantees an optimal structure of the finished pastry

n Free of alcohol, artificial flavourings and preservatives

How to prepare PASTAROM Fond Neutral and Dreidoppel with dairy cream in 4 easy steps1

Mix any PASTAROM Paste or Classic with whipped dairy cream.

3

Fold Fond Solution into fresh cream.

PASTAROM

FOND

NEUTRAL

2

Mix hot water (approx. 60°C) with the PASTAROM Fond Neutral.

READY TO U

SE4

Fill into moulds/glasses and allow to cool for at least 4 hours.

26

Topping


PAST

AROM

PASTAROM ToppingOur answer for all those users, who are looking for shiny, intense and strongly flavoured dessert sauces. For ice cream sundaes, desserts, dessert decorations and milk shakes, for cold and hot applications. In a practical handling recessed grip bottle with a pyramid nozzle, that is tailorable to cut.

67220 PASTAROM • Dessert sauce. 1.0 kg Topping Dark caramel sauce with bottle Caramel a fine flavour of strong, roasted caramel and a slightly creamy note.

67240 PASTAROM • Dessert sauce. 1.0 kg Topping A fine taste of dark bottle Chocolate chocolate.

67190 PASTAROM • Dessert sauce. 1.0 kg Topping 27% mango pulp can´t bottle Mango be mistaken! Fruity dessert sauce like a tropical breeze.

67200 PASTAROM • A dark red dessert 1.0 kg Topping sauce. Contains bottle Raspberry 15% raspberry pulp.

67210 PASTAROM • Dessert sauce. 1.0 kg Topping Brilliant shining bottle Strawberry strawberry.

contain

s 33% strawber

ry pulp

with high

-quality cocoa

powder

contains

25% caramel

improved quality

new in assortment

new in assortment

contains

27% mango pulp

new in assortmentcon

tains 15%

raspberry pulp

27

A lot of handling advantagesPyramid nozzle

n Tailorable to cut (from 1.2 to 3 mm)n Different dosage strengthn Dosage just like the user wantsn Non-drip pouring n Clean applicationn Precise dosage

Recessed grip

n Easy handlingn Good hold, anti-slipn Safe handinessn Squeeze capable

Easy to handle - great to taste.The new bottle with recessed grip and pyramid nozzle guarantees a safe and easy handling. Pastarom Topping: just our answer for all those users, who are looking for shining, intensive and strongly flavoured dessert sauces. Summerly Strawberry with 33% strawberry pulp for a real fruit blast. The tremendous taste of dark Chocolate in one topping with tempt-ing gloss and perfect consistency. Or our dark temptation Caramel with the fine aroma of strong roasted caramel and a slightly vanilla note.

Unlimited applicationsThe applications are unlimited, as decoration for

n Ice cream sundaes n Desserts n Dessert mirrorsn Milk shakesn Moussesn Creamsn Yoghurtn Cocktailsn Waffles/Crêpesn Pudding

Topping

PAST

AROM

Decoration in perfection

09/2013

Dreidoppel GmbHErnst-Abbe-Straße 4 – 6D-40764 LangenfeldPhone + 49 (0) 21 73 / 79 09-0Fax + 49 (0) 21 73 / 79 09-12www.dreidoppel.de

Documents

Patisserie · 2018. 5. 31. · Patisserie. 3 Fruit and Flavour Pastes 4 Baking Ingredients 8 Food Colouring Preparations 9 Dessert Powders 10 Cream Fillings 12 Power Fillings 12 Fruit