Carif 2009-en
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    Carif 2009-en Carif 2009-en Document Transcript

    • Products - solutions CATALOGUE 2009
    • Our commitment, We commit ourselves to be the partner more attentive to your needs. Wherever you are acting in the flour industry: Milling, Baking, Pastry, confectionery, biscuit or catering, we can, as we do since 1987, help you through technological, technical and products solutions. Together, we closely cooperate for the development of your products and our services. We are aware that you are not only looking for products to CARIF SA solve your production problems or develop new products but for solutions adapted to your environment. That’s why instead of creating a catalogue of standard products, we offer global solutions Our passion is to help you increase your performances and satisfy your customers’ requirements. To achieve that goal our team of experts and our laboratory facilities and equipment are at your entire disposal. Our experience combined to our knowledge of dough, raw materials, technologies and equipment enable us to cooperate hand in hand with your Research and Development team to develop innovative solutions for your customers. CARIF is Certified ISO 9001/2000 and ensures by important means the quality of its products. For you, we rigorously check in our analysis laboratory the quality of the raw materials entering our products and their conformity to your specifications . Our R&D laboratory is also a key site for your development allowing you to be more reactive to the market requirements. We invite you to contact our team in order to submit your projects and we will work together in the strictest respect of confidentiality for our mutual benefit. Guy de la Serve President of CARIF SA2 Our team is at your entire disposal for additional information CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • General Summary BAKERY 5 PASTRY 11 CONFECTIONERY 15 CATERING 21 AROMAS & COLOURINGS 23 RAW MATERIALS 27 Our team is at your entire disposal for additional information 3CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • ORGANIC BREAD IMPROVER 6 FRENCH TRADITION BREAD IMPROVER 6 Boulangerie TOAST BREAD IMPROVER 6 SPECIFIC BREAD IMPROVERS 7 MILLING CORRECTORS 7 EXPORT BREAD IMPROVERS 7 CONCENTRATED BREAD IMPROVERS SPECIFIC EXPORT BREAD IMPROVERS TECHNOLOGICAL BREAD IMPROVERS 8 DIRECT : CONTROLLED PROOFING / LONG KEEP: STANDARD FROZEN DOUGH: PART BAKED READY TO BAKE BREAD / PRE-PROOFED FROZEN : UTILIZATION OF CARIF IMPROVERS 9 WHICH IMPROVER IS THE MOST ADAPTED ? MIXES & PREMIXES FOR SPECIAL BREADS 10 MIXES: 25% AND 50% PREMIXES Our team is at your entire disposal for additional information 5CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • ORGANIC BREAD IMPROVER PRODUCT DESCRIPTION DOSAGE CARIDOUGH Organic bread is an improver in powder form certified by ECOCERT®. It brings a good and 1% of the flour ORGANIC easy machine work and moulding after perfect smoothening of the dough. Its enzymatic weight 403.202.42 structure controls fermentation allowing obtaining an optimum volume in the oven with opened scarifications. ORGANIC BREAD strengthens the natural wheat aromas and gives an opened crumb texture. The crumb remains lightly humid improving the natural preservation of the bread by getting dry slower. FRENCH TRADITION BREAD IMPROVER PRODUCT DESCRIPTION DOSAGE FRENCH Improver formulated from ingredients specially selected in accordance with French 1% of the flour TRADITION legislation in force. weight 403.902.25 FRENCH TRADITION allows a perfect smoothening of the dough by accelerating the gluten net formation, and brings a good and easy machine work and moulding. It controls fermentation for an optimum development in the oven. TOAST BREAD IMPROVERS PRODUIT DESCRIPTION UTILISATION SOFTNESS SOFTNESS IMPROVER is a powerful gel softener. It allows an “ALL-IN” production with 1 to 4% of flour IMPROVER a perfect smoothening of the dough easing both the machine work and the moulding weight 403.501.07 process. It also regulates the fermentation and eliminates the porosity of the gluten which gives an excellent development in the oven, with a thin light crust, a well-structured crumb and consistently thin alveolus. The softness to the touch is considerably enhanced. The product melts in the mouth and stays pleasant for many weeks. SOFT TOAST Powder improver for the production of delicious toast bread. SOFT TOAST improves and 1.5% of the flour 403.102.55 preserves softness-to-the-touch and melting-in-the-mouth, gives an anti-staling effect and weight lengthens preservation of the products. Our team is at your entire disposal for additional information6 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • SPECIFIC IMPROVERS Notre expérience dans ADAPTS de la PRODUCTS TO YOURdévelopper des améliorants spécifiques à votre production. CARIF le domaine ITS panification nous permet de PRODUCTION ENVIRONMENT Our specific improvers are formulated on the basis of flour analysis and baking trials. They are then validated in your production environment from samples shipment and/or intervention of our technical team. Do not hesitate to contact our technical team to introduce your requirements. MILLING CORRECTORS PRODUCT DESCRIPTION DOSAGE CARIMILL CARIMILL is a milling corrector directly incorporated in the flour at the mill and To be determined. specifically formulated to compensate wheat or flour weaknesses and enhance baking characteristics. EXPORT IMPROVERS CONCENTRATED IMPROVERS: I order to answer export business requirements, CARIF has created a range of concentrated improvers. Their purpose is to get the best baking results at the lowest cost price. PRODUIC DESCRIPTION DOSAGE BAGUETTE This bread improver is highly concentrated for the best results with the lowest cost. 10 to 15 g for 100 Kg PLUS flour BAGUETTE PLUS makes the dough supple and easy to work, and regularizes 403.202.54 fermentation which is faster at its beginning. It gives a beautiful aspect to the bread (opened scarifications, impressive volume, a highly coloured and crusty crust and a nice white crumb). An excellent and completely natural wheat aroma appears after baking. TALMERON TALMERON has a very low cost price because of its high concentration. It makes the 10 to 20 g for 100 Kg 403.952.14 dough supple and easy to work with machine. It regularizes fermentation which is faster flour in direct at its beginning. It gives a very beautiful aspect to the bread. process. 20 to 30 g in controlled proofing. SPECIFIC IMPROVERS: Depending on your requirements we create specific improvers on demand: PRODUCT DESCRIPTION DOSAGE CARIMIX CARIMIX is a bread making improver specifically adapted to your flour and your To be determined production environment. For more information please contact us. Our team is at your entire disposal for additional information 7CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • TECHNOLOGICAL IMPROVERS CARIF Improvers optimise all aspects of the bread and give flexibility along the baking process: kneading, proofing, baking, conservation… Whichever making process your are using, optimise your work with CARIF’s products.DIRECT:In direct bread making, the use of an improver allows obtaining an extensible dough, easy to smoothen whilekneading , with a faster and consistent proofing giving more voluminous product PRODUCT DESCRIPTION DOSAGE LITTORAL Powder improver prolonging freshness and preservation of bread after baking especially 0.5% In direct SUPER ACTION in dry and hot areas. 0.8-1% In delayed 403.202.13 This product can be used in both direct or delayed baking processes. baking process. RECORD BREAD Improver for all types of bread giving a excellent elasticity and a great extensibility while 0.5% en directe 403.202.02 shaping easing the machine work. RECORD BREAD brings a consistent and fast proofing 0.8-1% en pousse and lengthens bread freshness and preservation. contrôlée.CONTROLLED PROOFING:Optimise your work using improvers which will give more tolerance to your dough along the process and allow youproducing consistent bread with no bubbles on the crust. PRODUCT DESCRIPTION DOSAGE CONTROLLED CONTROLLED PROOFING allows an infinite control over the rate of dough proofing 0.5% on flour weight PROOFING in the cooling room for periods of up to 72 hours. 403.002.04 It gives an excellent extensibility and a regular moulding with no superficial tears.FROZEN DOUGH: DESCRIPTION DOSAGE PRODUCT FROZEN FROZEN DOUGH brings a good elasticity to the dough which makes easier to work 0.5% to 1% DOUGH with and enhances its extensibility during moulding. This improver avoids water release on flour weight 403.002.18 on the surface of the dough pieces while they are defrosting. The proofing is fast and steady with no tears on the surface. After an excellent development in the oven, the bread is golden and shiny with a crumb that has well opened alveolus.PART-BAKED: PRODUCT DESCRIPTION DOSAGE PART-BAKED Améliorant conçu pour la production de tous types de pains précuits. 0.5 to 1% 403.302.03 PAIN PRECUIT corrige le manque de force des farines, renforce le développement du réseau glutineux et permet d’obtenir une pâte sans déchirement et des boules lisses.READY-TO-BAKE / PRE-PROOFED FROZEN: PRODUCT DESCRIPTION DOSAGE RTB R.T.B BREAD corrects short tenacious flours that could tear while kneading. It makes the 0.5% to 1% on flour Ready To Bake moulding more consistent and allows production of long French baguettes. weight 403.002.18 As we have total expertise in R.T.B. process, we are able to provide you advice and training. Our team is at your entire disposal for additional information8 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CARIF’S IMPROVERS UTILIZATIONWHICH IMPROVER IS MOST ADAPTED? Our team is at your entire disposal for additional information 9CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • SPECIAL BREADS MIXES & PREMIXES Increase your production and improves your benefits. You want to satisfy your customers and develop your products range. CARIF has designed an entire range of mixes and premixes for the production of very special breads.MIXES:(CARIF mixes are ready to use, contain salt and only need addition of water and yeast.) PRODUCT DESCRIPTION WHOLE MEAL Powder mix for an easy production of healthy whole meal bread of all shapes. RYE BREAD Powder mix for an easy production of classic rye bread with an original flavour and texture..25 AND 50 % PREMIXES:(CARIF premixes are ready to use, contain salt and only need addition of water and yeast ) PRODUCT DESCRIPTION WHOLE MEAL Premix for an easy production of healthy whole meal bread of all shapes. BRAN Premix for an easy production of delicious bran bread of all shapes rich in fibres. POPPY Premix for an easy production of appetizing poppy seeds bread of all shapes. FIBRES Premix for an easy production of fibres bread of all shape giving vitality and wellness and easing digestion. COUNTRY Premix for an easy production of delicious country bread of all shapes with a strong crust and traditional flavours. RYE Premix for an easy production of perfect rye bread of all shapes. CEREALS Premix for an easy production of cereals bread of all shapes containing 7 seeds and cereals. FRENCH BAGUETTE Premix for an easy preparation of French traditional long baguettes or small restaurant breads with golden colour crispy crust and the authentic wheat aroma. CIABATTA Premix for an easy production the delicate Italian Ciabatta with its strong crispy crust and its well opened crumb. FOCACCIA Premix for an easy production of appetizing Italian Focaccia which can be serve either during meals or as snacks. VIENNA Premix for an easy production of the famous soft golden Vienna’s bread with its rich colour and thin brioche-like crumb. Our team is at your entire disposal for additional information 10 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • PASTRY MIXES 12 PASTRY IMPROVER 12 DIRECT: PASTRY FROZEN / READY-TO-BAKE FROZEN: ORGANIC PASTRY IMPROVERS 13 SOFTNESS, MELTING-IN-THE-MOUTH & PRESERVATION IMPROVERS 13 EXPORT SEPECIFIC IMPROVERS 13 BAKING CUSTARD CREAM 14 PUFF PASTRY IMPROVER 14 EGG-FREE COATING PRODUCT 14 Our team is at your entire disposal for additional information 11CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • PASTRY MIXES PRODUCT DESCRIPTION UTILIZATION BUTTER BRIOCHE Mix for an easy production of voluminous and delicious round butter brioche in moulds or Add water and yeast MIX on trays. CROISSANT Mix for an easy production of delicious traditional French croissant in direct or frozen Add water and yeast processes. This product is suitable for production on trays or automatic lines. PASTRY IMPROVERSDIRECT: PRODUCT DESCRIPTION DOSAGEN MAXI SOFT This improver improves suppleness of the dough and increases the volume taken by the 2 to 4% on flour 403.102.96 products along the process and especially while baking. It strongly enhances the weight products softness and their preservation. CARIPASTRY Improver fastening the dough smoothening while kneading and providing a better dough 1 to 1.5% on flour VOLUME texture for an easy machine work. Final products have an excellent volume with a greatly weight 403.952.72 improved softness for a longer shelf life.FROZEN DOUGH / READY-TO-BAKE FROZEN: PRODUCT DESCRIPTION DOSAGE CARIPASTRY R.T.B increases the production of dough with a lower material cost 1% in direct CARIPASTRY RTB price. It is adapted to weak flour and provides tolerance along the process. The 1-2% in frozen dough 403.402.02 fermentation is fastened and consistent. The final softness is improved with more added 3-4% in RTB process. water. It reinforces the development in the oven for high volume loads. (on flour weight) CARIPASTRY INDUSTRY suites perfectly to deep-freezing processes; this improver 0.7% to 1% In direct CARIPASTRY allows reduction of time between the different lamination turns. It eases the 1% in frozen dough. INDUSTRY lengthening process and avoids phenomenon of retraction during the lamination of the 403.402.03 (on flour weight) dough pieces. It produces well-developed croissants of consistent quality. The raised flaky pastry is well aerated and light in the mouth Our team is at your entire disposal for additional information12 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • ORGANIC PASTRY IMPORVER PRODUCT DESCRIPTION DOSAGE ORGANIC Improver designed on demand in order to suit the local organic flour specifications and To be determined PASTRY the production process. SPECIFIQUE SOFTNESS, MELTING-IN-THE-MOUTH & PRESERVATION: PRODUCT DESCRIPTION DOSAGE CARI Preservatives in powder form protecting all products against moulds and bacteria. 1 to 3% on total PRESERVATION dough weight 403.102.02 SOFTNESS IMPROVER is a powerful and universal gel softener. It allows an “ALL-IN” production with a perfect smoothening of the dough easing both the machine work and Pastry: 2% on flour SOFTNESS the moulding process. It also regulates the fermentation and eliminates the porosity of weight. IMPROVER the gluten providing an excellent development in the oven, with a thin light crust, a well- (GEL) structured crumb and consistently thin alveolus. Biscuits: 0.5 to 1% on 403.502.06 Softness to the touch is considerably enhanced. The products melt in the mouth and total dough weight. remain pleasant for many weeks. CARIBISCUIT CARIBISCUIT SOFTNESS acts by water retention allowing a longer shelf life. It gives 2 to 5% SOFTENER to the biscuit a much-appreciated softness. on dough weight. 403.502.03 Its Anti-fungus activity slows down moulds and yeasts development on final products. CARISOFT gives and preserves the softness and the melting of the product. It prevents 4% on flour weight. CARISOFT the loaf from getting stale and improves its preserving. SPECIFIC EXPORT IMPROVER Depending on your requirements we designed specific products adapted to your environment: PRODUCT DESCRIPTION DOSAGE CARIPASTRY CARIPASTRY is a specific improver designed for pastry production on the basis of flour To be determined. analysis and pastry making trials. The product is then adapted to your process and any other key point of your environment. Our team is at your entire disposal for additional information 13CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • BAKING CUSTARD CREAM PRODUCT DESCRIPTION UTILIZATION BAKING CUSTARD Preparation in powder for an easy production of a custard cream specifically designed 600g / 1 litre of cold 404.102.02 for baking which has an excellent hold at baking. It is used to as filling for raisin buns, water. Swiss brioche, and any other product in which the filling must not collapse and disappear during baking. PUFF PASTRY PRODUCT DESCRIPTION DOSAGE ANTI-RETRACTION This improver avoids retraction of the puff pastry dough while cutting and eases the 1% on flour weight. 403.002.23 process. EGG-FREE COATING PRODUCT PRODUCT DESCRIPTION UTILIZATION DORALIS This powder egg-free coating product allows: 130g / 1 litre of COLOR 130 -In spray AIRLESS’: 800 to 880 pieces of croissant size pastries. water 404.502.08 - In spray “compressed air”: 500 to 560 pieces of croissant size pastries. DORALIS COLOR gives a coloured shiny aspect any product on which it is applied. Our team is at your entire disposal for additional information14 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • Confectionery CONFECTIONERY PRODUCTS 16 YELLOW DOUGH MIXES Cakes Soft cakes preparations Tarts Others SPONGE CAKE MIXES BAVARIAN MIXES SOFTNESS & MELTING-IN-THE-MOUTH IMPROVERS BISCUIT PRESERVATIVES BISCUIT SOFTNESS IMPROVER PREPARATIONS FOR CREAMS 19 HOT CUSTARD CREAM COLD CUSTARD CREAM FLORENTINE CREAM BUTTER CREAM DECORATION CREAM ALMOND CREAM LEMON CREAM CATERING CREAMS AND MOUSSES GLAZING 20 Our team is at your entire disposal for additional information 15CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CONFECTIONERY PRODUCTSMIXES PÂTES JAUNES:Cakes : PRODUCT DESCRIPTION UTILIZATION MAXI CAKE II Emulsifier in gel form for the production of soft sponge cakes and cakes 1 to 3% on the dough 404.302.26 allowing an « ALL IN » process. weight. CAKE MIX Very convenient mix allowing manufacturing an excellent cake that can be 1 kg Cake mix accommodated with candied fruits, raisins or any other ingredient of your 325 g vegetable oil choice. 440 g waterSoft cakes preparations: PRODUCT DESCRIPTION UTILIZATION BROWNIES MIX Convenient mix for an easy production of meting-in-the-mouth chocolate Add eggs, butter and 404.602.05 brownies that can be accommodated with nuts. water. MUFFIN MIX Convenient mix for an easy production of the original soft golden muffin. Add oil, eggs and water 404.602.09 ALMOND BISCUIT Convenient mix for the production of the soft French almond biscuit 1 kg of mix MIX “Financier”. 500 g water. “FINANCIER” 500 g of butter. 404.602.04Tarts: PRODUCT DESCRIPTION UTILIZATION TART BOTTOM MIX Very convenient mix for the fast and easy production of an excellent sugar Add water and eventually 408.002.41 pastry. butter for an even better taste.Others: PRODUCT DESCRIPTION UTILIZATION Powder preparation for an easy and fast production of delicious and melting 750 g water/kg of mix WAFFLE MIX in the mouth waffles. 408.992.10 FRENCH Powder preparation for the production of appetizing and soft French PANCAKES MIX pancakes. 404.602.11 CHURROS Powder preparation for an easy and fast production of delicious churros. PREMIX 408.002.26 Our team is at your entire disposal for additional information16 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CONFECTIONERY PREPARATIONSSPONGE CAKE MIXES: PRODUCT DESCRIPTION UTILIZATION This powder mix gives a sponge cake of great quality with a thin texture both Add water and eggs SPONGE CAKE MIX aerated and supple. The final product will readily accept syrup or alcoholic (On trays or moulds) 404.002.01 flavourings, such as Rum, Kirsch, Grand Marnier, etc… COCOA SPONGE CA- This powder mix makes a high quality cocoa sponge cake with a thin, supple Add water and eggs KE MIX and aerated texture. The frequent problems of hygiene usually encountered (On trays or moulds) 404.002.02 with cocoa powder are eliminated.BAVARIAN MIXES:Preparations for light aerated mousses that can be accommodated with fruit pieces: PRODUCT PRODUCT PRODUCT PRODUCT NEUTRAL BAVARIAN CHERRY BAVAROIS 404.302.02 ORANGE BAVARIAN 404.302.35 PINEAPPLE BAVAROIS 404.302.03 404.302.14 COCOA BAVARIAN BLACK CURRANT BAVARIAN 404.302.05 RASPBERRY BAVARIAN 404.302.10 EXOTIC BAVAROIS 404.302.07 404.302.09 COFFEE BAVARIAN PEAR BAVARIAN 404.302.33 STRAWBERRYBAVARIAN 404.302.13 BANANA BAVARIAN 404.302.06 404.302.12 LEMON BAVARIAN CHOCO-MINT BAVARIAN 404.302.04 APRICOT BAVARIAN 404.302.11 404.302.08 PRODUCT DESCRIPTION ALL IN ONE ALL IN ONE Bavarian mixes are powder preparations for an instant production of excellent mousses BAVARIAN MIX containing delicates fruit pieces. Water is the only ingredient to be added to the preparation. 404.302.34 DESSERT JELLY Powder preparation for production of Bavarian mousses with fruit or milk. 404.302.15 Our team is at your entire disposal for additional information 17CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CONFECTIONERY PREPARATIONSSOFTNESS AND MELTING IN THE MOUTH IMPROVERS: PRODUCT DESCRIPTION UTILIZATION Gel emulsifier for the production of sponge cakes and cocoa sponge cakes 2.5 to 3% on the dough SUPER SPONGE allowing an ALL IN process. It strongly improves sponge cakes texture and weight. 404.302.24 volume. Gel emulsifier for the production of soft sponge cakes and cakes. 1 to 3% on the dough MAXI CAKE weight. 404.302.25BISCUIT PRESERVATIVES: PRODUCT DESCRIPTION UTILIZATION BISCUIT Liquid product enhancing preservation of yellow dough such as cakes, 1 to 3% on the total weight PRESERVATOR sponge cakes, madeleines ... 402.991.00BISCUIT SOFTNESS IMPROVER: PRODUCT DESCRIPTION UTILIZATION BISCUIT SOFTNER This improver considerably enhances biscuit softness. Thanks to its anti 403.502.03 fungus activity it increases products preservation. Our team is at your entire disposal for additional information18 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • PREPARATIONS FOR CREAMS & MOUSSESHOT CUSTARD CREAM: PRODUCT DESCRIPTION UTILIZATION HOT CUSTARD Powder preparation for a convenient production of a hot custard cream Add eggs and sugar CREAM designed for use in either filling or custard tart making. The cream is baking stable and can de frozen.COLD CUSTARD CREAM: PRODUCT DESCRIPTION UTILIZATION Powder preparation for cold custard cream with a delicate milk and vanilla 400 g / litre of cold water. SPECIAL F flavour. The cream can be frozen or baked in products. 404.102.28 Its strong hold eases its use as a filling cream. SUPERIOR CUSTARD Preparation in powder form for the fast and easy production of an home 400 g / litre of cold water. CREAM made quality custard cream with a strong hold and a delicious milk and 404.102.10 vanilla flavour. It can be use as a filling and perfectly bears freezing.FLORENTINE CREAM: PRODUCT DESCRIPTION UTILIZATION This powder preparation makes a Florentine cream which when used with a 400 to 500 g / litre of cold pastry bag makes stable, well finished decorations. Its characteristics are as water. follows: FLORENTINE -Excellent texture with perfect shape preservation on both freezing and 404.102.05 subsequent thaw; -Will readily accept the addition of alcohol; -A delightful taste and a pleasant consistency. It can be re-whipped several times without loss of quality.BUTTER CREAM: PRODUIT DESCRIPTION UTILISATION This liquid preparation for butter cream gives the highest results. 600 to 900 g / kg of butter or CARIFINE vegetal fat. It is easy to work with and stands both deep-freezing and flavouring 404.801.04DECORATION CREAMS: PRODUCT DESCRIPTION UTILIZATION Powder mix for the production of a light whipped which keeps an excellent 500 g / litre of cold water. MIX «C» shape and is flavoured with vanilla. It is only necessary to add water to “MIX 408.002.12 C” in order to obtain a light and smooth cream. The resulting cream is steady and can be used in arrangement, filling or Bavarian making (see our Bavarian range). It can be coloured or flavoured, and bears freezing. Subtle blend between mousse and cream, DECORATION MOUSSE is suitable 600 g / litre of cold water. DECORATION both for the desserts decoration and products filling MOUSSE 404.102.30 Our team is at your entire disposal for additional information 19CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • PREPARATIONS FOR CREAMSALMOND CREAMS: PRODUCT DESCRIPTION UTILIZATION Mix for the production of an delicious almond cream designed for filling and Add butter, sugar, eggs and ALMOND CREAM baking in products such as frangipane or “Galette des rois”. water. 404.602.03 Mix for the production of a superior almond cream rich in almond powder for Add butter, sugar, eggs and SUPERIOR ALMOND the production of high quality added value products. water. CREAM 404.602.10LEMON CREAM: PRODUCT DESCRIPTION UTILIZATION LEMON MIX Powder mix for an easy and fast production of an unctuous and delicious Add water and eggs. 408.002.13-3 lemon cream that can be frozen for an eventual delayed baking.CATERING MOUSSES AND CREAMS: PRODUCT DESCRIPTION UTILIZATION CREME BRULEE Powder preparation for the production of a delicate Crème brulee with a Add liquid fresh cream and 404.102.34 strong vanilla flavour. Easy and fast to use, it is perfectly suitable for milk. restaurants and collective organizations. CHOCOLATE Powder preparation for an unctuous and light chocolate mousse. Easy to use, 1250 g of milk / Kg of MOUSSE it is perfectly suitable for restaurants and collective organizations. chocolate mousse 404.702.03 preparation. GLAZING PRODUCT DESCRIPTION UTILIZATION COLD NEUTRAL Cold glazing product for fruits tart, pastries… It gives a beautiful shiny aspects Spread with your favourite REFLECT to your products while protecting the fruits. instrument or using a 404.501.01 This product can be sprayed using a machine. glazing machine. BLACK REFLECT Shiny black chocolate glazing bearing deep-freezing. Melt and spread on cold 404.501.03 products. CHOCOGLAS CHOCOGLAS is a milk chocolate glazing ready tu use. It is perfectly convenient Spread on cold products. 404.501.12 for both fresh or frozen cakes glazing. Our team is at your entire disposal for additional information20 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CATERING MIXES 22 CATERING AROMAS 22 TRAITEUR BAKING POWDERS 22 Our team is at your entire disposal for additional information 21CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • CATERING MIXESBéchamel mix: PRODUCT DESCRIPTION UTILIZATION Powder mix for an instant preparation of a delicious Béchamel sauce which bears 200 g / litre of BECHAMEL MIX 200 both freezing and baking. The Béchamel sauce readily accepts the addition of aromas water. 404.902.07 or eggs. ONION Powder mix with the same characteristics as the above product but with a delicate 200 g / litre of BECHAMEL MIX 200 onion taste. water. 404.902.06 CATERING AROMAS PRODUCT DESCRIPTION UTILIZATION Aromatic preparation in powder for pizza dough. 2 to 5 g per kg of dough. PIZZA 402.552.01 BAKING POWDERS PRODUIT DESCRIPTION UTILISATION Universal Baking powder for all types of dough. 10 to 30g / kg of flour. BAKING POWDER 404.992.04 DOUBLE ACTING Double action baking powder for frozen products. 10 g / kg of dough. BAKING POWDER 404.992.03 Our team is at your entire disposal for additional information22 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • AROMAS & COLOURINGS POWDER AROMAS 24 GEL AROMAS 25 SPECIFIC GEL AROMAS 25 LIQUID AROMAS 26 ALCOHOL BASED AROMAS 26 LIQUID COLOURINGS 27 POWDER COLOURINGS 27 Our team is at your entire disposal for additional information 23CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • POWDER AROMAS PRODUCT DESCRIPTION DOSAGE Powerful, fresh and woody vanilla aroma with an excellent baking stability. 1 to 5 g / kg BISCUIT VANILLA 402.042.01 French type fine but powerful vanilla aroma with an excellent baking stability. 1 to 5 g / kg VANILLA Legal status: identical to nature. 402.042.04 Complex aroma of orange, lemon and vanilla with an excellent baking stability for 4 to 5 g / kg KINGS brioches and biscuits. 402.042.03 Natural anise aroma for the production of pastries and biscuits. 3 to 5 g / kg NATURAL ANISE 402.052.02 Baking stable cocoa aroma for the direct use in all types of dough 1 to 5 g / kg COCOA 402.082.01 This Baking stable aroma replaces orange blossom cologne as an economical 5 to 10 g / kg ORANGE BLOSSON solution. 402.091.06Classics:The below aromas are baking stable and can be used in any types of dough. PRODUCT DOSAGE STRAWBERRY LEMON ORANGE TANGERINE MINT 1 to 5 g / kg. 402.012.03 402.032.01 402.032.02 402.032.03 402.092.02 Our team is at your entire disposal for additional information24 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • GEL AROMASGel aromas are particularly delicates and are to be used in non baked products. They are perfect to flavour creamsor mousses. PRODUCT DOSAGE PRODUCT DOSAGE APRICOT 5 to 10% on total weight STRAWBERRY 1 to 5% on total weight 402.001.01 402.012.01 PEAR 5 to 10% on total weight ORANGE 1 to 5% on total weight 402.001.02 402.031.03 BANANA 5 to 10% on total weight LEMON 1 to 5% on total weight 402.001.03 402.031.06 APPLE 5 to 10% on total weight TANGERINE 5 to 10% on total weight 402.001.04 402.031.08 RASPBERRY 5 to 10% on total weight LEMON ALMOND 10 g per kg 402.011.02 402.031.09 BLACK CURRANT 5 to 10% on total weight MINT 5 to 10% on total weight 402.011.05 402.091.05 SPECIFIC GEL AROMAS PRODUCT DESCRIPTION DOSAGE RASPBERRY Thanks to its perfect dilution this aroma gives a fresh strawberry taste to your 0,8% 402.011.03 products. BLUEBERRY Blueberry juice aroma for creams and cakes. 10 to 15 g / kg 402.011.06 STRAWBERRY Fresh strawberry aroma for creams and cakes. 0,5 to 2,5% 402.012.04 VANILLA Powerful vanilla aroma for all products. 5 g / kg 402.041.02 BITTER ALMOND Strong almond flavour for cakes and bakes products. 5 to 10 g / kg 402.061.01 Our team is at your entire disposal for additional information 25CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • LIQUID AROMAS PRODUCT DESCRIPTION DOSAGE STRAWBERRY Powerful strawberry aroma for baked products. 5 to 10 g / kg 402.011.01 RASPBERRY Fresh raspberry . 1 to 5 g / Kg 402.011.04 NATURAL Highly concentrated aroma for biscuits. 1 to 5 g / kg LEMON 402.031.05 NATURAL Highly concentrated aroma for biscuits. 1 to 5 g / kg ORANGE 402.031.10 PISTACHIO Aroma for confectionery, creams, candies... 5 to 10 g / kg 402.063.00 HONEY Aroma giving or strengthening the taste and perfume of honey to your products. 1 to 5 g / kg 402.071.01 COLA Aroma for all products. 10 to15 g / kg 402.091.01 « B » AROMA Aroma giving a pleasant taste and perfume of butter to any products in any products 1 to 5 g / kg 02.501.02 to which it is added. It is also used in products already containing butter to strengthen the taste and perfume. FLAVOURED ALCOHOL PRODUCT DESCRIPTION DOSAGE VANILLA Vanilla aroma on alcohol base with an excellent baking stability. 5 to 10 g par kg de 402.043.02 product VANILLA - RUM Vanilla aroma with a rum note for direct spraying into packaging. 0.5 g to 5 g per 402.043.03 product VANILLA Vanilla aroma for direct spraying into packaging. 0.5 g to 5 g per 402.043.05 product Our aromas are packed in cans of 30, 20, 10 or 5 Litres. Our team is at your entire disposal for additional information26 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • LIQUID COLOURINGS The use of a colouring is a strong marketing factor when penetrating a specific market. The level of use of a colouring depends on the desired tint. As an indication, 7 to 8 g per Kg of flour. ORANGE GREEN YELLOW 412.201.01 PINK 412.601.01 412.001.03 412.401.01 RED CHOCOLATE BROWN EGG YOLK 412.301.01 BLUE 412.701.01 412.101.01 412.501.01 POWDER COLOURINGS ORANGE CARAMEL CAROTENE 412.202.00 GREEN 406.202.03 412.001.02 406.202.04 YELLOW BLUE 412.001.01 RED 406.202.08 CARAMEL BLACK 412.302.02 406.202.01 EGG YOLK CHOCOLATE BROWN 412.102.00 PINK 406.202.02 BLACK 412.402.00 406.202.07 Our team is at your entire disposal for additional information 27CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • MATERIALS RAW ENZYMES & ADDITIVES 29 FLOURS AND STARCH 29 SWEETENERS 29 OTHER RAW MATERIALS 29 Our team is at your entire disposal for additional information28 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82
    • ENZYMES & ADDITIVES PRODUCT PACKAGING PRODUCT PACKAGING ENZYMES & ENZYMES STABILIZING AGENTS COCKTAILS WHIPPING AGENTS & THICKENING & Sacs de 25kg EMULSIFIERS GELATINIZING AGENTS BAKING POWDERS 25kg bags PRESERVATIVES Sacs de 20kg / 25kg FLOURS AND STARCH PRODUCT PACKAGING PRODUCT PACKAGING FLOURS & SHORTS 25kg bags SOYA & DERIVATES 25kg bags STARCH & FECULA 25kg bags WHEAT GLUTEN 25kg bags SWEETENERS PRODUCT PACKAGING PRODUCT PACKAGING LIQUID SWEETENERS 24kg buckets POWDER SWEETENERS 25kg bags OTHER RAW MATERIALS PRODUCT PACKAGING PRODUCT PACKAGING MILK & DERIVATES 25kg bags ESSENTIAL OILS & AROMAS Bottles of 1L Cans of 5L/10L/25L/30L COCOA & DERIVATES 10kg / 15kg cardboard MATIÈRES GRASSES Sacs 25kg boxes FRUITS & DERIVATES SEL Sacs 25kg Our team is at your entire disposal for additional informationCARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82 29