Manufacturer at the Chef s service. In SOC Chef we live to facilitate the work of the passionate about gastronomy.

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2 Manufacturer at the Chef s service. In SOC Chef we live to facilitate the work of the passionate about gastronomy. Our commitment is our brand, SOC Chef is written with S of service, O of organization and C of Quality (Calidad in Spanish). Our goal is the satisfaction and happiness of the customer and the final consumer, taking into account the special regimes: bio, vegan, celiac, kosher... For this, the brand SOC Chef offers certified product ranges with one of the most demanding quality standards, FSSC22000, Bio and Kosher. 3

3 ICONS IN THE CATALOGUE Ecological BIO Vegetarian Vegan Gluten free ALLERGENS Sulphites Crustaceans Eggs Fish Peanuts Suitable for oven Suitable for microwave oven Suitable for freezing Dishwasher safe Soy Milk Sesame Celery Mustard Biodegradable Recyclable Suitable for food use Lupin Mollusc Nuts Gluten Índice QR codes The codes that appear in some products link to recipe videos on our YouTube channel or to our Web page: Utensils Piping bags... pag. 7 Trolley protection...pag. 10 Guitar sheet and try bag...pag. 11 Aluminium...pag. 11 Food film and PVC/Acetate...pag. 12 Oven paper...pag. 13 Bags...pag. 14 Utensils...pag. 18 Ecological and biodegradable tableware...pag. 20 Ceramic tableware...pag. 26 Display Soc Chef Gourmet...pag. 29 Ingredients Textures Spherification...pag. 31 Emulsion...pag. 32 Gelling agents...pag. 33 Charging agents...pag. 37 Acidity...pag. 39 Fruits and vegetables Texturized fruids...pag. 41 Liophylized fruits and vegetables..pag. 43 Candied fruits...pag. 47 Fruit in syrup and fillings...pag. 54 Sugar Sugar...pag. 57 Ingredients...pag. 61 Glitters and glazes...pag. 66 Vanilla...pag. 68 The travel of spices...pag. 72 Salt of the world...pag. 76 Super Food...pag. 78 Dehydrated seaweed...pag

4 PREMIUM piping bag Utensils Piping bags REF: units of 40 cm in a roll REF: units of 50 cm in a roll REF: units of 65 cm in a roll Flexible, resistant, heat sealable, maximum quality in piping bags. Ideal for hot cream and thick dough. Isosceles triangle with double welding, which guarantees maximum resistance. The tip of the cut is blue to ensure visibility of the cut off. It does not slip. SINGLE PREMIUM PIPING BAG REF: Triangle box of 100 piping bags Premium of 55 cm single. Isosceles triangle with double welding, which guarantees maximum resistance. Utensils PROFESSIONAL PIPING BAG with blue tip REF: units of 43 cm in a roll REF: units of 55 cm in a roll REF: units of 65 cm in a roll Flexible, resistant and heat sealable. One side straight another side with double welding. A full range of technical plastic food contact that meets the highest standards of hygiene. 6 7

5 Utensils Piping bags Utensils Piping bags SUPER GRIP PIPING BAG LD REF: units of 55 cm in a roll Flexible, resistant, Adherent and non-slip outer treatment. Blue color to easily see the tip once cut. NYLON PIPING BAGS REF: units of 25 cm in a box REF: units of 30 cm in a box REF: units of 35 cm in a box REF: units of 40 cm in a box REF: units of 45 cm in a box REF: units of 50 cm in a box REF: units of 55 cm in a box REF: units of 60 cm in a box REF: units of 65 cm in a box REF: units of 70 cm in a box HIGH DENSITY PIPING BAG (in box or block) REF: units of 30 cm in a roll REF: units of 40 cm in a roll REF: units of 50 cm in a roll REF: units of 55 cm in a roll REF: units of 60 cm in a roll REF: units of 65 cm in a roll REF: Block of 100 units of 55 cm To work light products such as cream, mousse... COTTON PIPING BAG (to write with it) REF: Box of 12 cotton piping bags of 20 cm Ideal for writing. Suitable for microwave oven to warm the chocolate. COTTON PIPING BAG (with reinforced tip) REF: units of 25 cm in a box REF: units of 30 cm in a box REF: units of 35 cm in a box REF: units of 40 cm in a box REF: units of 45 cm in a box REF: units of 50 cm in a box REF: units of 55 cm in a box REF: units of 60 cm in a box REF: units of 65 cm in a box REF: units of 70 cm in a box 8 9

6 Utensils Trolley protection Utensils Guitar sheet, tray bag and aluminium GUITAR SHEET REF: Box of 100 sheets of 60x40 cm Flexible it doesn t break. Suitable for freezing. Applications: to mount pastry upside-down or with two leaves to do decoration of chocolate to give sheen in both sides. TRAY BAG REF: Box of 100 white bags of 50 x 70 cm Bags for 60 x 40 cm and 62 x 42 cm oven plates. Technical plastic bags that prevents odors exchange between different products. Fermentation chamber bag. Ideal for catering services to transport trays. TROLLEY PROTECTION REF: pre-cut units in roll for 60 x 40 cm trolley (115/65x185 cm) REF: pre-cut units in roll for 60 x 80 cm trolley CHR (GN2/1) (152/86x190cm) Single-use hygienic protection for food trolleys. Easy to use. Served in 100 units roll through the dispenser that hangs at he height of the trolley. Indispensable product due to the demanding health controls. ALUMINIUM PAPER REF: Roll of 33 cm x 200 m inside dispenser box REF: Roll of 45 cm x 200 m inside dispenser box ALUMINIUM CUPS square REF: 07-04CR 2500 Gold square cups of 35x35 mm, height 13 mm DISPENSER (for trolley protection roll) REF: ALUMINIUM CUPS round REF: 07-14R 1350 Gold round cups of diameter 70 mm, height 30 mm 10 11

7 Utensils Food film and PVC/Acetate Utensils Oven paper FOOD FILM ROLL REF: Roll of 30 cm x 300 m inside dispenser box REF: Roll of 45 cm x 300 m inside dispenser box PVC TRANSPARENT RIBBON In rolls of 250 m, 100 and 200 micras REF: m x 30 mm (100 micron) REF: m x 35 mm (100 micron) REF: m x 40 mm (100 micron) REF: m x 45 mm (100 micron) REF: m x 50 mm (100 micron) REF: m x 55mm (100 micron) REF: m x 60 mm (100 micron) REF: m x 30 mm (200 micron) REF: m x 35 mm (200 micron) REF: m x 40 mm (200 micron) REF: m x 45 mm (200 micron) REF: m x 50 mm (200 micron) REF: m x 55 mm (200 micron) REF: m x 60 mm (200 micron) Possibility of being cut under measure. PREMIUM OVEN PAPER Sheets of 60 x 40 cm REF: Box of 500 units Siliconized paper on both sides. Multi-pass, 60 x 40 cm and 41g/m 2 PREMIUM OVEN PAPER Sheets of 62 x 42 cm REF: Box of units Siliconized paper on both sides. Multi-pass, 62 x 42 cm and 41 g/m 2 EXTRA PREMIUM OVEN PAPER Sheets of 60 x 40 cm REF: Box of 500 units Siliconized paper on both sides. Multi-pass, 60 x 40 cm and 45 g/m 2 ACETATE REF: Acetate sheet of 40 x 60 cm (200 micron) PREMIUM OVEN PAPER in roll REF: Siliconized paper on both sides. Multi-pass. Roll of 40 cm x 200 m and 41g/m 2 GASTRO OVEN PAPER Sheets of 53 x 32,5 cm REF: Box of 500 sheets. Siliconized paper on both sides. Special cooking waterproof treatment papillote Multi-pass, 53 x 32,5 cm 12 13

8 Utensils Bags Utensils Bags QUICK-PACK BAG REF: Box of 10 packs of 100 bags REF: Box of 100 bags Only one bag of several sizes of boxes and trays. REUSABLE WHITE BAG PP Canvas Woven REF: Box of 100 white bags of 120 g 40 x 20 x 36 cm BAG FOR CAKE BOX REF: Box of 250 bags, Fits up a box of 35x30 cm Size 35 x (15+15) x 45 cm. 55 micron. REUSABLE VEGETABLE HEARTBAG PP Canvas Woven REF: 04-VM13075 Box of 120 vegetable heart bags of 160 g 39 x 21 x 34 cm REUSABLE BAG PP Canvas Woven REF: 04-VM7157 Box of 120 bags for bread and cake of 160g 39 x 28 x 34 cm REUSABLE BREAD AND CAKE BAG PP Canvas Woven REF: 04-VM13074 Box of 120 bread and cake blue bags of 160 g 39 x 28 x 34 cm REUSABLE ISOTHERMIC BAG PP Canvas Woven REF: Box of 100 Isothermic bags. 38 x 19 x 40 cm REUSABLE SEAFOOD BAG PP Canvas Woven REF: 04-VM13995 Box of 120 seafood bags of 160 g 39 x 21 x 34 cm 14 15

9 Utensils Bags Utensils Bags REUSABLE FRUIT AND VEGETABLE BAG PP Canvas Woven REF: Box of 100 fruit and vegetable bags of 150 g 40 x 20 x 35 cm REUSABLE GREEN BAG PP Canvas Woven REF: Box of 120 green bags of130 g 40 x 24 x 35 cm REUSABLE VEGETABLE COLLAGE BAG PP Canvas Woven REF: Box of 100 vegetable collage bags of 100 g 32 x 20 x 34 cm REUSABLE ORANGE BAG PP Canvas Woven REF: Box of 120 orange bags of 130 g 40 x 24 x 35 cm REUSABLE FRUIT AND VEGETABLE BAG PP Canvas Woven REF: Box of 100 fruit and vegetable bags of 120 g 40 x 20 x 35 cm REUSABLE RED BAG PP Canvas Woven REF: Box of 120 red bags of 130 g 40 x 24 x 35 cm REUSABLE BUTCHER S SHOP BAG PP Canvas Woven REF: Box of 100 butcher s shop bags 150 g 40 x 20 x 35 cm CUSTOMIZED BAGS FROM 600 UNITS BAGUETTE BAGS MICRO PERFORATED REF: Box of 2000 baguette bags 15x70 cm It allows to pack warm bread

10 Utensils BAGS PP CAST PERFORATED REF: macro perforated bags 200 x 400+ff 40 mm (special bread) REF: macro perforated bags 250 x 360+ff 40 mm (special bread) REF: macro perforated bags 250 x 460+ff 40 mm (special bread) REF: macro perforated bags 300 x 360+ff 40 mm (special bread) REF: macro perforated bags 450 x 500 ff 40mm (special bread) SINGLE USE APRONS REF: Bag of 100 aprons Disposable working aprons P.E. SINGLE USE OVERALLS Utensilios REF: Bag of 10 overalls. Single use overalls for food industry visit. PP. Plastic bag with certificate for food contact and perforated so that the bread breathes naturally and keeps more days in perfect condition. With bellows in the bottom that allows a better presentation and appearance of the bread. Shines the bread s best color. DESICANT BAGS SPHERIFICATION KIT REF: bags of 2g Granulated silica gel for moisture protection inside. REF: Contains: 2 syringe, dosing spoon set and 2 perforated spoons. LOCKING RED TWIST REF: Box of 2000 red locks Twist & Twist for bags. GARBAGE BAGS REF: Black garbage bags Roll of 10 bags. 100 L REF: yellow garbage bags Roll of 10 bags. 100 L REF: Orange garbage bags Roll of 10 bags. 100 L SINGLE USE HAT NON WOVEN REF: Bag of 100 hats Hygienic and disposable non woven hat. COLD PLATE 12 x 12 cm REF: Quick and radiant plate to work with nitrogen. BIG NITRO CRIOBOL REF: Big nitro criobol of diameter 18 cm. Borosilicate glass bowl with double thermal chamber. TRANSPARENT PIPETTE REF: C - Box of 100 Pipettes of 4 ml

11 Ecological and Biodegradable Tableware Ecological and Biodegradable Sugar Cane The use of sugarcane fibers is a very aesthetic solution for the production of elegant disposable tableware. This organic residue, provided in bulk, is obtained by extracting sugar in the production of cane sugar. Until now they were burnt, these particularly strong fibers are a valuable biomass that can be transformed today. Residues produced by a single sugarcane stem can produce up to 50 disposable dishes. Sugarcane dishes are elegant, light and very robust. Water resistant, suitable for microwave oven making it ideal for hot or cold dishes. Tableware -25ºC Take Away, Food Truck and environmental regulations have found their best ally. ROUND DISH ECO-LINE REF: C Ø 18 cm 50 u. REF: C Ø 23 cm 50 u. REF: C Ø 26 cm 50 u. SQUARE DISH ECO-LINE REF: C 16 x 16 x 1,5cm 50 u. REF: C 20 x 20 x 1,5cm 50 u. REF: C 26 x 26 x 1,8cm 50 u. ROUND BOWL ECO-LINE REF: C Ø 18 cm 50 u. 400 ml de capacity COCKTAIL TRIANGULAR BOWL REF: 18-N462200C 26,8 x 25,7cm 50 u. TRIANGULAR BOWL REF: 18-N461200C 21.1 x 20.4 x 6.6 cm 50 u. 600 ml de capacity 20 21

12 Ecological and Biodegradable Tableware Ecological and Biodegradable Tableware -25ºC -25ºC RECTANGULAR DISH 3 COMPARTMENTS REF: 18-N464450C 11x 26cm 50 u. MENU BOX 3 COMPARTMENTS REF: C 23,5x19,5cm 125 u. RECTANGULAR BOWL REF: C 12x8x4,5cm 50 u. BURGUER BOX REF: C 13,5x13,5cm 125 u. SQUARE DISH WAVE REF: 18-N133500C 15x15cm 50 u. REF: 18-N132500C 8x8xcm 50 u. MINI ROUND BOWL REF: C Ø 6,3x3cm 50u. 60 ml de capacity FLOWER TRIANGULAR DISH COCKTAIL REF: 18-N131500C 26x13cm 50 u. PLA COVERS FOR MINI ROUND BOWL REF: C Ø 6,3cm 50u. (PLA 100% Biodegradable) SQUARE BOWL REF: 18-N202500C 16 x 16 x 4.5 cm 50u. 450 ml de capacity SHELL DISH REF: C 17x17cm 50 u. REF: C 11x11xcm 50 u. PLA COVERS FOR SQUARE BOWL REF: 18-N279400C 16 x 16 x 4.5 cm 50u. (PLA 100% Biodegradable) 22 23

13 Ecological and Biodegradable Tableware Palm leaf The raw material for these aesthetic and quality dishes is provided by the Areca catechu. This unique tree, whose fruits are also used, regularly rejects leaves pods during their growth. Considered as waste before, they were burned, today they are collected by indigenous families for their processing. The bundles are cleaned before being pressed in molds heated to 120 C to give them the shape of a dish or bowl. Decorative in appearance, each product has a unique design surface. This material is Food Safe and is as hard as any traditional procedure and it is not necessary to laminate it. These products are water and heat resistant and can be used in both traditional oven and microwave oven. Wooden cutlery Disposable cutlery, ecological and biodegradable wood. Great consistency. Ecological and Biodegradable Tableware 220ºC -25ºC SQUARE DISH REF: C 17 x 17 x 2.5 cm 25 u. REF: C 24 x 24 x 3 cm 25 u. FORK REF: C SPOON REF: KNIFE REF: C LITTLE SPOON REF: STICK REF: ,5cm 100u. 16,5cm 100u. 16,5cm 100u. 11cm 100u. 11,4cm 1000u. RECTANGULAR DISH REF: C 24 x 16 x 2.5 cm 25 u. CPLA cutlery The CPLA cutlery look similar to plastic, they are made of a 100% biodegradable material of vegetable origin. They have great resistance. SQUARE DISH GOURMET REF: C 18 x 18 x 2.5 cm 25 u. RECTANGULAR DISH GOURMET REF: C 25 x 16 x 2.5 cm 25 u. FORK REF: C SPOON REF: C KNIFE REF: C LITTLE SPOON REF: C 16,5cm 50u. 16,5cm 50u. 16,5cm 50u. 12,8cm 50u. MINI ROUND BOWL REF: 18-N Ø 6cm 25 u. 60 ml de capacity. PLA COVERS FOR MINI ROUND BOWL REF: 18-N15303C Ø 6,3cm 50u. (PLA 100% Biodegradable) SQUARE BOWL GOURMET REF: 18-N140100C 16 x 16 x 4.5 cm 25 u. 450 ml de capacity. PLA COVERS FOR SQUARE BOWL REF: 18-N279400C 16 x 16 x 4.5 cm 50u. (PLA 100% Biodegradable) 24 25

14 Xxxxx Xxxxx Ceramic Ceramic The magnificent result of the fusion of three elements: Earth, water and fire. NEW CLASSIC CASSEROLE Available sizes: 10, 12, 15, 20 and 25 cm diameter. With modern straight edge. REF: Culinary ceramic of 10 cm diameter. Box of 55 units. REF: Culinary ceramic of 12 cm diameter. Box of 44 units. NEW CLASSIC BLACK CASSEROLE Available sizes: 10, 12, 15, 20 and 25 cm diameter. With modern straight edge. REF: B Culinary ceramic of 10 cm diameter. Box of 55 units. REF: B Culinary ceramic of 12 cm diameter. Box of 44 units. CLASSIC CASSEROLE Available sizes: 7, 8, 10 12, 15 y 20 cm diameter. REF: Culinary ceramic of 10 cm diameter. Box of 50 units. REF: Culinary ceramic of 12 cm diameter. Box of 44 units. CLASSIC BLACK CASSEROLE Available sizes: 7, 8, 10 12, 15 y 20 cm diameter. REF: B Culinary ceramic of 10 cm diameter. Box of 50 units. REF: B Culinary ceramic of 12 cm diameter. Box of 44 units. YOU & ME REF: x 14,5 cm Box of 12 units CASSEROLE MADRID Available sizes 15, 17, 20, 23 y 25 cm diameter. REF: Casserole of 15 cm diameter. Box of 20 units. REF: Casserole of 17 cm diameter. Box of 12 units

15 Ceramic Display COCOTTE REF: Casserole of 12 cm diameter. Box of 18 units. DISPLAY SOC CHEF GOURMET SOC CHEF display of GOURMET products for gastro stores. It contains 20 references from our product ranges -Spices, Salts, Seaweeds, Super Foods containers* by reference- Capacity: 120 Gourmet containers. COCOTTE BLACK REF: B Casserole of 12 cm diameter. Box of 18 units. In front 5 references x 6 containers on each tray. JARS REF: Jar of 1/2 liter. Box of 12 units. 150 cm REF: Jar of 1 liter. Box of 12 units. CUSTOM From 600 units. The personalization can be in engraving or in serigraphy in colors black or white. 25 cm 42 cm *PET heat sealed containers

16 Xxxxx Xxxxx Ingredients Textures Spherification Ingredients Textures Let your creativity fly by changing the texture of the products using natural ingredients. ALGINATE REF: g REF: P 180 g REF: R 80 g Texturing agent, of various uses: thickener for sauces, covers and fillers, stabilizer for the production of ice cream and gelling agent in the presence of calcium salts. Suitable for vegetarian and vegan regimes. CALCIC REF: g REF: P 200 g REF: R 90 g Calcium salt that, used together with the alginate, allows to create gels of firm consistency, ideal for spherifications. Soluble in aqueous base. CITRATE REF: g REF: P 200 g REF: R 90 g Calcium salt used to control the ph in combination with citric acid and stabilize emulsified fats. GLUCONOLACTATE REF: g REF: P 150 g REF: R 60 g Mix of calcium salts that, in combination with alginate, is ideal for spherification. It does not add flavor to the product. * Example of elaboration with Alginat and Calcium

17 Ingredients Textures Emulsion Ingredients Textures Gelling agents GLICE EMUL REF: g REF: P 140 g REF: R 60 g Emulsifier, between a liquid and a fat, with which we can obtain mayonnaise, fruit puree or olive oil foam. It is insoluble in aqueous medium and dissolves at 60º in a fatty medium. ARABIC GUM REF: g REF: P 130 g REF: R 50 g Gelling agent of high dietary fiber of solubility. Commonly used in nutritional bars. In pastry to improve stability and flexibility. SOY LECITHIN EMUL REF: g REF: P 120 g REF: R 50 g Emulsifier, ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc. Very soluble in aqueous medium, soluble in fat medium at 60ºC. GELLAN GUM REF: g REF: P 150 g REF: R 60 g Gelling agent in hot supporting up to 80º. Gelatin clean cut, thermoreversible and firm. Gel in the presence of calcium, but not in very saline substances. SUCRO EMUL REF: g REF: P 140 g REF: R 60 g Emulsifier, soluble in aqueous and alcoholic medium, insoluble in fat. Aerating capacity High stability It dissolves without the need to apply high temperatures. KAPPA GUM REF: g REF: P 130 g REF: R 50 g Vegetable gelling agent of red algae. Gel almost immediately so it allows very fine lacquers. Withstands temperatures up to 60º. In products containing potassium increases its gelling power, unlike in very acid media that decreases it. IOTA GUM REF: g REF: P 170 g REF: R 70 g Vegetable gelling agent of red algae. It allows to obtain a gelification of very elastic and soft consistency that, if it breaks, is reconstructed when resting. Supports freezing Thermorreversible

18 Ingredients Textures Gelling agents Ingredients Textures Gelling agents XANTHAN GUM REF: g REF: P 140 g REF: R 60 g Thickener, is obtained from the fermentation of corn. In ice cream, it delays crystallization. It works both cold and hot. Supports freeze-thaw cycles. It is half suspending, keeping elements in a liquid without sinking. METIL REF: g REF: P 80 g REF: R 30 g Thermoreversible gelling agent. It is used in cold as a thickener. To activate the gelling must exceed 50ºC, when the product cools, it loses the texture and returns to its original state. Gel in alcoholic media. GUAR GUM REF: g REF: P 140 g REF: R 60 g It is a polysaccharide of natural origin derived from the guaran plant. It has thickening, stabilizing and emulsifying properties. METIL BURGUER REF: g REF: P 80 g REF: R 30 g Thermoreversible gelling agent. Use to gel emulsions in hot, with high viscosity in cold. Powerful gels that react to heat, ideal for vegetable burger. Very used in vegan food. AGAR AGAR BIO REF: BIO 400 g REF: BIOP 130 g REF: BIOR 50 g Thermoreversible gelling agent that comes from organic production of red algae, cold and hot gelling applications, clean cut. Translucent gel but not transparent. It is not necessary to add any substance to form the gel. Good compatibility with sugar. Suitable for vegan and vegetarian regimes. GEL MOUSSE REF: kg REF: P 150 g REF: R 70 g Gelling agent in powder for mousse. Instant gelling powder preparation used in confectionery for the elaboration of mousses, bavaroises and fruit terrines. It incorporates hot (50ºC). AGAR AGAR REF: REF: P REF: R REF: /3 400 g 130 g 50 g 3 kg Thermoreversible gelling agent that comes from red algae, cold and hot gelling applications, clean cut. Translucent gel but not transparent. It is not necessary to add any substance to form the gel. Good compatibility with sugar. Suitable for vegan and vegetarian regimes. PECTIN NH REF: kg REF: P 180 g REF: R 80 g Hardener or gelling agent (in the presence of sugar), used to make cake flavors with fruit and filling products. Form thermoreversible gels

19 Ingredients Textures Gelling agents Ingredients Textures Charging agents YELLOW PECTIN REF: kg REF: P 150 g REF: R 70 g Hardener or gelling agent (in the presence of sugar and acid) cream, particularly suitable for jams and fruit pastes. Form thermo-reversible gels. INULIN REF: g REF: P 150 g REF: R 60 g 100% chicory inulin, thickener and stabilizer, thickener in cold and hot. Loading element. Used to make creams without eggs and ice cream. PECTIN X-58 REF: kg REF: P 180 g REF: R 80 g It is a thickener and / or gelling agent in the presence of calcium, particularly suitable for gelling in milk media. EGG ALBUMIN REF: g REF: P 90 g REF: R 30 g Egg white powder Foaming stabilizer, ideal for meringue, macaron... COLD/HOT MOUSSE REF: g REF: P 140 g REF: R 60 g It can be used in aqueous, dairy or fruit media, however, it is standardized in milk medium. It guarantees a constant reactivity in cold-prepared aerated dairy desserts. A complete solution is obtained in cold or hot conditions. MALTOSEC REF: g REF: P 140 g REF: R 60 g Corn maltodextrin, very fine granulation that dissolves in aqueous medium. Low sweetening power. MALTO REF: Kg Very thin tapioca maltodextrin that dissolves in aqueous medium, ideal for absorbing oil

20 Ingredients Textures Charging agents Ingredients Textures Acidity POTATO STARCH REF: kg REF: P 180 g REF: R 80 g Starch used in baking and pastry to replace wheat flour. Thickener and stabilizer of ice cream and sauces. Increase the sponginess of the cookies. CREMOR TARTARE REF: g REF: P 200 g REF: R 90 g Acidulant and emulsifier obtained from the salt of tartaric acid, ideal for creams, creams, clear whites, for its ability to encapsulate water particles. It slows the crystallization of sugar. Soluble in water and alcohol. TRISOL REF: kg REF: P 100 g REF: R 40 g Soluble fiber derived from wheat. Mainly used to prepare tempura and pasta for frying, obtaining a crispy texture. It can also be used in the preparation of biscuits or biscuits as a substitute for sugar. TARTARIC ACID REF: g REF: P 230 g REF: R 100 g Acidulant and emulsifier that is obtained from the fermentation of some fruits, ideal for creams, egg whites, for its ability to encapsulate water particles. It slows the crystallization of sugar. Soluble in water and alcohol. With a high acid point. It contains antioxidant properties. CITRIC ACID REF: g REF: P 200 g REF: R 80 g Natural and odorless organic acid, obtained from lemon or pineapple, used as acidifier or antioxidant preservative. In combination with citrate it is used to control the ph. ASCORBIC ACID REF: g REF: P 230 g REF: R 100 g Liquid soluble acid, popularly known as vitamin C. Used as acidifier or food antioxidant

21 Ingredients Texturized fruits Ingredients Texturized fruits Inclusion of fruit resulting from an unique and technological process, 100% innovation. Textured natural fruit Cubed, soft texture. 9 to 15% humidity, minimal water activity, oven resistant and freezing. Used in bakery, ice cream, chocolate and catering, inclusion, decoration or topping. Resistant to freezing and baking. ORANGE NUGGETS REF: g - (3 a 5 mm) REF: kg - (3 a 5 mm) LEMON NUGGETS REF: g - (3 a 5 mm) REF: kg - (3 a 5 mm) STRAWBERRY NUGGETS REF: g - (3 a 5 mm) REF: kg - (3 a 5 mm) RASPBERRY NUGGETS REF: g - (3 a 5 mm) REF: kg - (3 a 5 mm) CARAMEL NUGGETS REF: g - (3 a 5 mm) REF: kg - (3 a 5 mm) 40 41

22 Xxxxx Xxxxx Ingredients Freeze-dried fruits and vegetables They preserve their colour, shape, taste, aroma and all the nutritional value. Ingredients Freeze-dried fruits and vegetables Freeze-dried natural fruit and vegetables Freeze drying is a process of cold dehydration. It consists of freezing the product in a controlled atmosphere at low pressure to extract the water without damaging the properties maintaining the color, shape, taste, aroma and nutritional value. SLICED FREEZE-DRIED STRAWBERRY REF: g REF: P - 16 g WHOLE FREEZE-DRIED RASPBERRY REF: g REF: P - 20 g WHOLE FREEZE-DRIED CORN REF: g REF: P - 40 g SLICED FREEZE-DRIED BLACK OLIVES REF: g REF: P - 40 g 42 43

23 Ingredients Freeze-dried fruits and vegetables Ingredients Freeze-dried fruits and vegetables TOMATO POWDER REF: g REF: P 120 g REF: R 50 g CRISPY FREEZE-DRIED MANGO REF: g REF: P - 30 g FREEZE-DRIED BLOSSOM HONEY POWDER REF: g REF: P g CRISPY FREEZE-DRIED PINEAPPLE REF: g REF: P - 30 g YOGPOL REF: REF: P REF: R 1 Kg 150 g 70 g CRISPY FREEZE-DRIED CAPPUCCINO REF: g REF: P - 80 g 44 45

24 Xxxxx Xxxxx Ingredients Candied fruits Ingredients Candied fruits The union of the best Spanish fruit and the best quality sugar creates the sweet of the gastronomy. CRYSTALLIZED GINGER REF: kg from 3 to 6 mm Ginger crystallized chips, little size. CANDIED GINGER STRIPS REF: kg REF: kg Candied ginger strips. Clean cut, without excess of fiber. CRYSTALLIZED GINGER STRIPS REF: g Strips of candied ginger covered with sucrose. Clean cut, no excess of fiber. Cut by hand, NO preservatives, NO sulfites 46 47

25 Cut by hand, WITHOUT preservatives, NO sulfites, WITH or WITHOUT dextrose Ingredients Candied fruits 40cm ORANGE CANDIED PEEL STRIPS 40 cm. (without preservatives) REF: DSSSC40-5 kg Straight orange-skin sticks from the selection of only 3 varieties, confit of 74ºBrix, calibrated in 40cm long, with natural color of the product, firm texture and sweet taste. DEXTROSED ORANGE CANDIED PEEL STRIPS (without preservatives) REF: DSSSC - 5 kg from 6 to 7 cm Straight orange peel sticks from the selection of only 3 varieties, candied and covered with dextrose. Confectioned 74ºBrix, calibrated in 3-4 cm long, natural product color, firm texture and sweet taste. ORANGE CANDIED PEEL STRIPS (without preservatives) REF: SSSC - 5 kg Straight orange peel sticks from the selection of only 3 varieties, confectioned 74ºBrix, calibrated in 6-7 cm long, natural product color, firm texture and sweet taste. ORANGE CANDIED PEEL STRIPS REF: kg REF: kg Straight orange peel sticks from the selection of only 3 varieties, confectioned 74ºBrix, calibrated in 6-7 cm long, natural product color, firm texture and sweet taste. DEXTROSED ORANGE CANDIED PEEL STRIPS REF: D - 1 kg REF: D - 5 kg Straight orange peel sticks from the selection of only 3 varieties, candied and covered with dextrose, 74ºBrix, calibrated in 6-7 cm long, orange, firm texture and sweet taste, characteristic of the product. CANDIED ORANGE SLICES SPECIAL CHOCO (without preservatives) REF: kg Candied orange slices of 76ºBrix, special for bathing in chocolate. Orange color and sweet taste, characteristic of the product. 1/4 ORANGE PEEL REF: kg REF: SSSC - 5 kg (without preservatives) Quarters of orange peel of 72ºBrix, natural color naturally colored, firm texture and sweet flavor, typical of the product. REF: kg REF: kg Ingredients Candied fruits CANDIED ORANGE SLICES Candied orange slices of 71ºBrix. Orange color and sweet taste, characteristic of the product. ORANGE CANDIED PEEL SHAVINGS REF: g REF: kg Shavings of orage peel candied of 72ºBrix, of orange color, firm texture and sweet flavor, typical of the product. CURVED ORANGE PEEL STRIPS REF: kg REF: kg Strips of confectioned orange skin of 74ºBrix, curved and calibrated in 4-8 cm. Orange, firm texture and sweet taste, characteristic of the product. CANDIED ORANGE PEEL PASTE FOR OVEN REF: /7 Candied orange peel paste for oven. 65º Brix. CANDIED ORANGE PEEL CUBES REF: kg REF: kg Candied orange peel cubes of 74ºBrix in 6x6 mm, orange colour and firm texture, sweet taste characteristic of the product. MIX OF 3 COLOURS OF CANDIED CUBS + ORANGE PEEL CUBES REF: kg REF: kg Assorted fruit mince (orange and pumpkin peel ) candied 72ºBrix, green, red, white and orange colors, firm texture and sweet taste. In calibrated cubes of 6 x 6 mm

26 Cut by hand, WITHOUT preservatives, NO sulfites, WITH or WITHOUT dextrose Ingredients Candied fruits DEXTROSED CANDIED LEMON PEEL STRIPS (without preservatives) REF: D - 1 kg REF: D - 5 kg Straight strips and dextrosed candied lemon peel, 74ºBrix, calibrated in 6-7 cm long, yellow, firm texture and sweet taste, characteristic of the product. CANDIED LEMON PEEL STRIPS (without preservatives) REF: kg REF: kg Candied lemon peel sticks, 74ºBrix, calibrated in 6-7 cm long, yellow, firm texture and sweet taste, characteristic of the product. CANDIED SLICES OF LEMON PEEL, SPECIAL FOR CHOCOLATE (without preservatives) REF: kg Candied lemon slices of 76ºBrix, special for bathing in chocolate. Yellow color and sweet taste, characteristic of the product. RED PRECUT PUMPKIN REF: kg 72ºBrix confectioned red pumpkin, pre-cut in sheets that allow a 100% product profit., Red color, firm texture and sweet taste. GREEN PRECUT PUMPKIN REF: kg Green candied pumpkin of 72ºBrix, pre-cut in sheets that allows a 100% product profit. Green color, firm texture and sweet taste. CUT GREEN MELON Ingredients Candied fruits REF: kg Cut melon of 72ºBrix. Green color, sweet flavor and firm texture. CUBES OF CANDIED LEMON PEEL REF: kg REF: kg Lemon peel, confectioned with 74ºBrix in cubes of 6x6 mm, yellow and firm texture, sweet taste, characteristic of the product. CUT RED MELON REF: kg Cut melon of 72ºBrix. Red color, sweet flavor and firm texture. SHAVING OF LEMON PEEL REF: g Lemon peel shaving, confectioned with 74ºBrix, yellow and firm texture, sweet taste, characteristic of the product. MELON 3 COLORS REF: kg - 1/8 White, red and green melon of 72ºBrix. Firm texture. CURVED LEMON PEEL STRIPS REF: kg curved of candied lemon peel sticks, 74ºBrix, calibrated in 4-8 cm long, yellow, firm texture and sweet taste, characteristic of the product. GREEN MELON REF: Melon of 72ºBrix. Green color, sweet flavor and firm texture

27 Ingredients Candied fruits Ingredients Candied fruits RED MELON REF: Melon of 72ºBrix. Red colour, sweet flavour and firm texture. RED CHERRY CALIBER mm REF: kg REF: kg Candied red cherry of calibre 20 to 22mm, sweet flavour and firm texture, of 72ºBrix. 99 % whole. Ideal for pastry decoration. NATURAL MELON REF: Melon of 72ºBrix. White colour, sweet flavour and firm texture. 1/2 RED CHERRY CAL mm REF: /2 Candied red cherry of calibre 20 to 22mm, sweet flavour and firm texture, of 72ºBrix. Ideal for pastry decoration. CANDIED MINI PEAR (whole) REF: kg Mini entire candied pear of 72ºBrix, yellow translucent color, firm texture and sweet flavour. PINEAPPLE SLECES WHOLE/QUARTERS REF: kg whole Pineapple of 72ºBrix. Yellow colour, sweet flavour and firm texture. CANDIED APRICOT IN HALF REF: Halved candied apricot of 72ºBrix. Product of orange colour, sweet flavour and firm texture. GREEN CHERRY CALIBER mm REF: REF: kg Candied green cherry, sweet flavour and firm texture, of 72ºBrix. 99 % as a whole. Ideal for the pastry decoration. 1/2 GREEN CHERRY CAL mm REF: kg 1/2 Candied green cherry of calibre 20 to 22mm, sweet flavour and firm texture, of 72ºBrix. Ideal for pastry decoration. CANDIED MANDARIN CLEMENTINA REF: kg REF: kg Whole candied mandarin clementine of 72ºBrix. Product of orange colour, sweet flavour and firm texture. DEXTROSED BLUEBERRIES CASSIS REF: g Fruits obtained by osmotic dehydration in a glucose - fructose syrup and sucrose, and dipped in dextrose

28 Ingredients Fruit in syrup Ingredients Compote and filling 1/2 WILLIAMS PEAR IN SYRUP REF: kg Can. From 8 to 12 pieces. REF: kg Can. From 40 to 45 pieces. Halved Williams pear in syrup. From 8 to 12 units, in light syrup of 14 to 16º Brix, with a firm and homogeneous texture. APPLE COMPOTE REF: Lata de 4.25 kg Apple sauce, 94% thick mashed apple 24 Brix. Baking. 1/2 WILLIAMS PEAR IN CARAMEL SYRUP REF: Lata de 1 kg Halved Williams Pear in caramel syrup, 14 to 16º Brix. Soft texture. RASPBERRY FILLING WITH SEEDS REF: kg Special raspberry preparation with sweet and acidulous taste characteristic of the fruit, for the filling of pastry products and cakes. Stable to bake and freeze. 1/2 APRICOT IN SYRUP, HAND CUT REF: Lata de 1 kg REF: Lata de 4,2 kg Apricot in syrup, cut into halves. Calibers 1 and 2 (from 27 to 35 units per kg). Product from 14 to 17º Brix. Ideal for pies, decorations, desserts and frozen creams. CHERRY AMARENAS IN SYRUP REF: L Semi-confectioned amaranth cherries, in a syrup glucose-fructose and sucrose of 60ºBrix and firm texture

29 Xxxxx Xxxxx Ingredients Sugars Ingredients Sugars Sweeten your creations with the natural, technological and best quality sugar. DEXTROSE REF: kg REF: kg REF: P - 160g Fine white sweet dextrose powder, that allows to substitute from10 to 25% of the sugar in grain of the formula of direct way. MALTITOL REF: g REF: P g High sweetness powder, with a sweet and fresh aroma, with a lower caloric content than sugar, used in ice cream, cookies, chocolate and baked goods. TRIMOLINE SUGAR REF: kg REF: kg Inverted sugar with creamy texture, completely uncrystallizable. It preserves the moisture and freshness of the cooked products, preventing their re-crystallization. It fixes the aromas well and improves the texture of the product. GLUCOSE LIQUID REF: kg REF: kg Liquid sugar base that delays the crystallization of sugar and ensures better preservation and spongyness of the products

30 Ingredients Sugars Ingredients Sugars BIG GRAIN SUGAR Nº1 MEDIUM GRAIN SUGAR Nº1 REF: grain 4 mm. 5 kg REF: P - grain 4 mm. 150 g REF: grain from 2 to 2,5 mm. 5kg REF: P - grain from 2 to 2,5 mm. 150 g Refined quality sugar nº1, sifted to guarantee the specifications of caliber. SORBITOL REF: g REF: P - 180g REF: kg Sorbitol is considered a polyalcohol, it comes from corn. It is a sweetener with anti-crystallising and stabilizing function. ATOMIZED GLUCOSE REF: kg REF: P - 170g White glucose powder that can be incorporated into ice cream mixtures, to partially replace the sugar. Improves product stability. Advantages: great firmness, improves extrusion, lasting preservation, better mouthfeel during casting. FONDANT REF: kg REF: kg REF: kg White sugar base for decorating pastries and confectioneries. The necessary flavors and colorings can be incorporated, and the amount of water adjusted to acquire the desired texture. Soft texture. ISOMALT SUGAR REF: kg REF: ,5 kg REF: P - 200g Sweetener with less caloric content than sugar. Crystalline structure, used to elaborate sweet recipes and artistic pieces with similar properties to sugar. ANTI-HUMIDITY SUGAR POWDER REF: kg REF: /10-10 kg REF: P - 180g Preparation in extra white insoluble powder, vanilla flavour, for preparation and decoration of pastry products. High resistance to humidity and freezing. MANITOL REF: g REF: P g Obtained From fructose and sugars, low hygroscopy, not humectant. Low sweetener power (60% against sucrose). Soluble in cold, but acts better in hot. It is also used to crystalize a wide range of products

31 Ingredients Sugars Ingredients PANELA REF: BIOG 700 g REF: BIOM 400 g Panela organic production from sugar cane. It is used as a sweetener. Origin: Colombia. PURE PISTACHIO PASTE REF: kg Pure pistachio paste 100%, irreplaceable ingredient for frozen desserts, chocolate and pastry, suitable for producing pistachio flavored products, without added flavorings, without sugar and without colorant. MOSCOVADO SUGAR REF: g REF: M - 300g REF: /3-3 kg It comes from the extraction of sugar from the integral cane (unrefined), originally from the Island of Mauritius. Humid and intense flavor. PURE HAZELNUT PASTE REF: kg Pure 100% hazelnut paste, an irreplaceable ingredient in frozen desserts, chocolate and pastry, suitable for producing hazelnut flavored products, without added flavor, without sugar and without colorant. WHITE SUGAR ECO REF: BIOG - 1 kg REF: BIOP g White sugar (sucrose), category CE 1, produced from organic sugar beet. Crystallized, without additives, according to Directive 2001/111 / EC by drying. EXTRA RED CACAO POWDER REF: kg REF: P g REF: R - 50 g Cacao in powder alkalinized, to use in pastry and bakery. VANILLA SUGAR BOURBON FROM MADAGASCAR REF: g REF: M g REF: P g Sugar with vanilla extract from Madagascar vanilla beans. EXTRA BLACK CACAO POWDER REF: kg REF: P g REF: R - 50 g Alkalized Cocoa powder, extra black colour, used in pastry and bakery

32 Ingredients Ingredients UN-CRYSTALLIZING REF: kg REF: P - 150g UN-crystallizing agent, ideal for sorbets. Incorporate directly the mixture of water, fruit and sugar. HOT PASTRY CREAM PREPARATION REF: kg Powder preparation to make hot creams. Traditional flavor, slight vanilla taste, natural color. SUPER STRUCTURE STABILIZING REF: kg REF: P - 150g Powder stabilizer for ice cream, with a sweet taste. FLORENTINE PREPARATION REF: g REF: P - 90 g REF: R - 30 g Mixture to elaborate Florentine directly. BAKING POWDER REF: kg REF: P - 180g REF: R - 80g Prepared in fine powder that helps to raise the cakes. Incorporate dough directly before baking. CARAMEL REF: 15-CARA L Caramel pastry, obtained by controlled action of heat on sugars (sucrose and glucose). COFFEE EXTRACT TRABLIT REF: L Trablit liquid and sugary coffee extract with a high and constant aromatic concentration, allowing a minimum incorporation to receive a maximum aroma

33 Ingredients Ingredients GLAZE SPRAY REF: ml Spray food varnish for the brightness of confectionery products, mainly chocolate. PETA SPARK REF: g REF: P 180 g REF: R 80 g Granulated pieces of gasified caramel, which explode in contact with moisture. The click and fizzing effect depends on the pressure of the bubbles. COLD SPRAY REF: ml Cold spray to create chocolate artistic pieces. CHOCO PETA SPARK REF: g REF: P 180 g REF: R 80 g Granular pieces of caramel gasified and covered with chocolate, which explode in contact with moisture. The click and fizzing effect depends on the pressure of the bubbles. DEMOULDING SPRAY REF: ml Mold-release agent spray, made from vegetable oil. It creates a layer for various surfaces, plates and molds. ROYALTINE Crunchy pieces of wafer REF: kg Crunchy ingredient of wafer, good moisture resistance of a ganache, a chocolate, etc

34 Ingredientes Glitters and glazes How to use Glaçage Dark Chocolate Express NATURAL GLAZE FIX REF: kg Prepared to produce bright translucent color. Mix in 1:1 proportions with water or fruit puree. Glaze with brush or spray gun. Pour the necessary amount of Glaçage dark chocolate express Soc Chef in a bowl. APRICOT NAPPAGE REF: kg Yellow shining apricot pulp preparation, to elaborate shine mixed with water or fruit puree and to glaze with brush or pistol. Melt the Glaçage dark chocolate expres Soc Chef in the microwave or in a bain-marie. NEUTRAL COLD GLAZE REF: kg Glaze ready for direct use, translucent preparation to create fresh shine and create mirror baths on the cakes. Use at room temperature, without adding water. You can aromatize or color as you like When it reaches 50ºC, emulsify without incorporating air. GLAÇAGE DARK CHOCOLATE EXPRESS REF: kg Direct glaçage ready to use, suitable for freezing. Fine film and mirror effect. Glaze with a finish high gloss, uniform, no drip and prepared for freezing. Dark Chocolate Flavor 66 67

35 Vanilla Ingredients Vanilla In addition to being a collector of Pompona variety in Madagascar we have the Tahitensis from Tahiti and Pompona from Mexico. PODS OF VANILLA BOURBON MADAGASCAR REF: 15-VG140V 140 g Vacuum REF: 15-VG250V 250 g Vacuum packaging in preservation can REF: u Pods of vanilla Vanilla pods origin Madagascar, variety Planifolia. Shiny wet, smooth and flexible sheath. With a quantity of grains and high natural vanillin. Complies with ISO Manual pollination Green pods Gourmet green pod preparation work 68 69

36 Vainilla Vainilla PODS OF VANILLA POMPONA (The Mexican) REF: g / 20 cm Vacuum packaging in preservation can Pompona variety vanilla pods, the original one from Mexico. Long, wide, shiny and flexible sheath, with lots of grains inside and a typical Pompona flavor. Each sheath usually weighs three times more than a planifolia sheath. Complies with ISO VANILLA TAHITI EXTRACT REF: EXTT ml Vanilla extract made from tahitensis vanilla pods Tahiti. Ideal to obtain a constant aroma and dosing at a controlled cost. CRYSTALLIZED VANILLA REF: 15-VAINILLINE g REF: 15-VAINILLINE05P 90 g REF: 15-VAINILLINE05R 40 g Vanillin powder with white and crystalline texture. VANILLA BOURBON MADAGASCAR EXTRACT WITHOUT GRAINS 400 REF: litro Grainless vanilla extract made from Madagascar vanilla pods. Ideal to obtain a constant aroma, of dosing and controlled cost. The most intense extract of the market. 100% BOURBON MADAGASCAR VANILLA POWDER REF: g REF: g REF: P g REF: R - 50 g Powder of vanilla pods of variety planifolia, coming from Madagascar. Complies with ISO PODS OF VANILLA TAHITI REF: 15-VG10TSV 100 g Vacuum packaging in preservation can Vanilla pods Tahitensis variety native from Tahiti. Wide, shiny and flexible sheath. With floral scent, light, aniseed and sweet. The most valued in gastronomy, pastry and ice cream. Complies with ISO VANILLA BOURBON MADAGASCAR EXTRACT WITH GRAINS 200 REF: GR100 1L Vanilla extract with grains made from vanilla planifolia pods from Madagascar. Ideal to obtain a constant aroma and dosing at a controlled cost

37 Ingredients Spices Ingredients The Travel of Spices We are present in all the continents and only taking into account those ingredients that succeed in their original country. In Gourmet packaging. GROUND AJI South America REF: M 200 g REF: P 90 g REF: R 40 g GREEN ANISE IN GRAIN Syria REF: M 300 g REF: P 120 g REF: R 50 g RED SZECHUAN BERRIES China REF: M 120 g REF: P 50 g REF: R 30 g TIMUR BERRIES Nepal REF: M 150 g REF: P 70 g REF: R 30 g CINNAMON STICKS Madagascar REF: M 1 kg REF: P 80 g GREEN CARDAMOM PODS Guatemala REF: M 200 g REF: P 70 g REF: R 40 g CHIMICHURRI Argentina REF: M 150 g REF: P 80 g REF: R 40 g CLOVES Madagascar REF: M 200 g REF: P 100 g REF: R 40 g STAR ANISE Asia REF: M 150 g REF: P 40 g REF: R 20 g JUNIPER BERRIES Europe REF: M 200 g REF: P 80 g REF: R 40 g GREEN SZECHUAN BERRIES China REF: M 120 g REF: P 50 g REF: R 30 g CAJUN Spain REF: M 250 g REF: P 120 g REF: R 50 g CINNAMON POWDER Madagascar REF: G 450 g REF: M 200 g REF: P 90 g REF: R 40 g CAYENNE Madagascar REF: M 130 g REF: P 60 g REF: R 30 g WHOLE CORIANDER Egypt REF: M 150 g REF: P 70 g REF: R 30 g WHOLE CUMIN India REF: M 250 g REF: P 120 g REF: R 50 g 72 73

38 Ingredients Spices Ingredients Spices GROUND CUMIN India REF: M 250 g REF: P 100 g REF: R 50 g GROUND TUMERIC Madagascar REF: M 200 g REF: P 100 g REF: R 40 g SWEET PAPRIKA Spain REF: M 250 g REF: P 100 g REF: R 50 g WHOLE WHITE PEPPER Asia REF: M 300 g REF: P 150 g REF: R 70 g CURRY India REF: M 200 g REF: P 90 g REF: R 50 g CURRY MADRAS India REF: M 250 g REF: P 100 g REF: R 50 g GROUND WHITE PEPPER Asia REF: M 300 g REF: P 120 g REF: R 60 g JAMAICA PEPPER REF: M 200 g REF: P 80 g REF: R 40 g LAVENDER FLOWER Spain REF: M REF: P REF: R 70 g 30 g 20 g TONKA BEANS Brasil REF: P REF: R 100 g 40 g JAVA LONG PEPPER Indonesia REF: M 200 g REF: P 90 g REF: R 50 g MULTICOLORED PEPPER Asia REF: M 250 g REF: P 120 g REF: R 50 g HIBISCUS FLOWER Egypt REF: M 150 g REF: P 70 g REF: R 20 g LAUREL LEAVES Spain REF: M 25 g WHOLE BLACK PEPPER Asia REF: M 300 g REF: P 120 g REF: R 60 g GROUND BLACK PEPPER Asia REF: M 300 g REF: P 120 g REF: R 60 g GROUND GINGER Madagascar REF: M 200 g REF: P 100 g REF: R 40 g DRY BLACK LEMON Iran REF: M 60 g REF: P 20 g WHOLE PINK PEPPER Madagascar REF: M 150 g REF: P 60 g REF: R 30 g WILD PEPPER Madagascar REF: M 250 g REF: P 120 g REF: R 60 g WHOLE MUSTARD Canada REF: M 350 g REF: P 150 g REF: R 70 g WHOLE NUTMEG Indonesia REF: M 300 g REF: P 120 g LICORICE POWDER Turkey REF: M 200 g REF: P 80 g REF: R 40 g TANDOORI MASSALA India REF: M 250 g REF: P 120 g REF: R 50 g GROUND NUTMEG Indonesia REF: M 300 g REF: P 120 g REF: R 60 g DRIED OREGANO Chile REF: M 60 g REF: P 30 g REF: R 10 g WASABI POWDER Japan REF: M 240 g REF: P 100 g REF: R 40 g SMOKED SWEET PAPRIKA Spain REF: M 250 g REF: P 100 g REF: R 50 g SMOKED HOT PAPRIKA Spain REF: M 250 g REF: P 100 g REF: R 50 g 74 75

39 Ingredients Salt of the world Ingredients Salt of the world Nataurales, spiced... in Gourmet packaging. MADAGASCAR SALT FLOWER REF: M 400 g REF: P 200 g REF: R 100 g MADAGASCAR SALT FLOWER WITH YUZU REF: M 400 g REF: P 200 g REF: R 90 g DIAMOND SALT WITH PINK CRYSTALS Pakistan REF: M 500 g REF: P 250 g REF: R 110 g SALISH SALT PACIFIC OCEAN United States VIKINGA SMOKED SALT Norway REF: M 500 g REF: P 250 g REF: R 100 g REF: M 400 g REF: P 200 g REF: R 80 g MADAGASCAR SALT FLOWER WITH SPICES PERSIAN BLUE SALT Iran DIAMOND SALT WITH TRUFFLE Spain REF: M 400 g REF: P 200 g REF: R 90 g REF: M 500 g REF: P 250 g REF: R 100 g REF: M 500 g REF: P 250 g REF: R 130 g BLACK SALT FROM HAWAI United States REF: M 500 g REF: P 250 g REF: R 110 g 76 77

40 Super Alimentos Super food Ingredients Super Food More and more people are aware of the benefits of a healthy diet. Discover the properties of the Superfoods ACAI POWDER Brasil REF: BIOG REF: BIOM REF: BIOP 500 g 250 g 100 g Açai is a berry from countries of Central and South America. It is considered to have the greatest antioxidant capacity. GINGER POWDER India REF: BIOG 400 g REF: BIOM 200 g REF: BIOP 100 g Ginger is a product obtained from the roots of the plant by means of dehydration and grinding. It can improve blood circulation. LUCUMA POWDER Perú REF: BIOG REF: BIOM REF: BIOP 600 g 350 g 150 g The lucuma powder comes from Pesco (central Peru). It contains beneficial compounds, such as beta-carotene, vitamins and minerals, as well as fiber and carbohydrates. MACA POWDER Perú REF: BIOG REF: BIOM REF: BIOP 600 g 350 g 100 g Maca is a plant that grows in the central highlands of Peru. It is nutritious and energetic, it provides stimulating properties for the immune system

41 Super Food Super Food URUCUM POWDER Brasil REF: BIOG 500 g REF: BIOM 250 g REF: BIOP 100 g The Urucum is an arborescent species from the intertropical regions of Central and South America. Minimizes the risk of diabetic complications and has anti-inflammatory properties. In addition, it contains a considerable amount of calcium. WHITE QUINOA Perú REF: BIO REF: BIO 400 g 800 g TRICOLOR QUINOA Bolívia REF: BIOG 800 g REF: BIOM 400 g Quinoa has antioxidants and contains soluble fiber that helps reduce blood sugar levels and lower cholesterol. It is an excellent source of proteins. YACON EN POLVO Perú REF: BIOG 500 g REF: BIOM 250 g REF: BIOP 100 g Yacon powder is extracted from the root (bulbs) of the yacon plant that grows in the Andes, South America. It has a sweet taste, highly recommended for diabetics since its main advantage is its Inulin content. SESAME Egypt REF: M 300 g REF: P 120 g REF: R 60 g Sesame seeds, also known as sesame, are very nutritious. They help reduce blood cholesterol levels. They contribute to regulate and improve bowel function due to the fiber content they possess. They are an excellent source of vegetable protein. AMARANTH Perú REF: BIOG REF: BIOM REF: BIOP 800 g 400 g 180 g Amaranth is a pseudocereal that gives us an important source of protein, calcium, minerals and fiber. It helps to decrease the cholesterol levels. POPPY SEEDS Spain REF: M 300 g REF: P 120 g REF: R 60 g Poppy seeds come from the flower with the same name. They stand out for their fiber content, healthy fats and minerals. Two tablespoons of poppy seeds provide 25% and 32% of the daily calcium. CHIA SEEDS Argentina REF: BIOG REF: BIOM REF: BIOP 700 g 400 g 150 g Chia is a seed that absorbs between 9 and 10 times its weight in water, so that they provide hydration for long periods of time. Contributes to improve levels of blood pressure, cholesterol, triglycerides and generate an extra contribution of energy

42 Super Food flours Super Food flours AMARANTH FLOUR Perú REF: BIOG 600 g Amaranth flour has anti-inflammatory properties, strengthens the immune system, antiviral, bactericidal, antifungal and healing. CASSAVA FLOUR Brasil REF: BIOG 700 g Cassava is a tuber that is produced in South America. It is a food rich in carbohydrates, fiber, vegetable protein, vitamins and minerals. OATMEAL FLOUR Spain REF: BIOG 500 g Oats provide protein, carbohydrates slow absorption and also provides unsaturated fats. WHITE QUINOA FLOUR Bolivia REF: BIOG 500 g Flour is the product resulting from the grinding of quinoa. Reduces cholesterol in the body and is rich in lithium, iron, phosphorus, calcium, vitamin E and vitamins of group B. CHIA FLOUR Bolivia REF: BIOG 500 g Chia flour is rich in fiber and calcium. It has fewer calories than wheat flour and is rich in minerals

43 Xxxxx Xxxxx Ingredients Dehydrated seaweeds Ingredients Dehydrated Seaweeds ecological production Whole, flakes or powder, enjoy seaweeds all year long. SEA SPAGHETI (Himanthalia elongata) REF: CBIO 400g WHOLE REF: MBIO 350g POWDER REF: PBIO 170g POWDER Seaweed harvested by hand in its natural environment in the Bay of Biscay and Portuguese waters. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavors: Sea flavor, in fresh it tastes like the green beans. How to use: Rehydration: immerse in water for 20 minutes, change the water and soak for another 20 minutes. When rehydrated it increases its dry weight 10 times. Uses: Dehydrated baked or ground can be used as a seasoning. Boiled for 10 minutes, in soups, creams, croquettes, as a garnish for fish or seafood. High power thickener useful in sauces. KOMBU (Laminaria ochroleuca) REF: CBIO 200g WHOLE REF: MBIO 350g POWDER REF: PBIO 150g POWDER Seaweed harvested by hand in its natural environment in the Bay of Biscay and Portuguese waters. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavors: Intense sea flavor iodized and lightly smoked. How to use: Rehydration: immerse in water for 20 minutes, change the water and soak for another 20 minutes. When rehydrated it increases its dry weight by 7 times. Uses: Dehydrated baked or ground can be used as a seasoning. Boiled for minutes, in soups, creams, croquettes, as a garnish for fish or seafood. High thickener power useful in sauces. DULSE (Palmaria palmata) REF: CBIO 250g WHOLE Seaweed harvested by hand in its natural environment in French Brittany. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. How to use: Rehydration: immerse in water for 5 minutes. When rehydrated it increases its dry weight by 4 times. Flavors: Crustacean flavor. Uses: Boiled for 15 minutes, in soups, creams, croquettes, as a garnish for fish or seafood

44 Ingredients Dehydrated seaweeds Ingredients Dehydrated seaweeds WAKAME (Undaria pinnatifida) REF: CBIO 250g WHOLE REF: MBIO 300g POWDER REF: PBIO 130g POWDER Seaweed harvested by hand in its natural environment in the Bay of Biscay and Portuguese waters. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavor: Smooth sea flavor. How to use: Rehydration: immerse in water for 10 minutes. When rehydrated it increases its dry weight 10 times. Uses: Dehydrated baked or ground can be used as a seasoning. Boiled for 5 minutes, hydrated in sauces or boiled in soups, creams, croquettes, as a garnish for fish or seafood. CARRAGHEEN AND IRISH MOSS (Mastocarpus estellatus) REF: CBIO 300g WHOLE Carragheen REF: CBIO 400g WHOLE Irish moss Seaweed harvested by hand in its natural environment in the Bay of Biscay and Portuguese waters. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavors: Intense flavor and crustaceans. How to use: Rehydration: immerse in water for 5 minutes. When rehydrated it increases its dry weight by 6 times. Uses: Boiled for 20 minutes, in soups, creams, croquettes, as a garnish for fish or seafood. As a thickener and stabilizer in the preparation of sauces, preserves and desserts. SEA LETTUCE (Ulva sp.) REF: GBIO 100g FLAKES REF: MBIO 40g FLAKES REF: MBIO 150g POWDER REF: PBIO 70g POWDER Seaweed harvested by hand in its natural environment in the Bay of Biscay and Portuguese waters. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavor: Intense sea flavor. How to use: Rehydration: Soak in water for 10 minutes, change the water and keep it in soak for another 5 minutes. When rehydrated it increases its dry weight by 6 times. Uses: Dehydrated baked or ground can be used as a seasoning. Boiled for 3 minutes, hydrated in salads or boiled in soups, creams, croquettes, as a garnish for fish or seafood. For Japanese Green Sushi. AGAR AGAR (Agar E-406) REF: GBIO 150g FLAKES REF: MBIO 80g FLAKES Agar Agar is a natural polysaccharide of vegetable origin obtained from marine red algae. Gelling agent, natural thickener and foaming agent. How to use: Three necessary steps: dispersion, hydration and dissolution. Disperse in water, under a strong stirring and heat, in boiling (100 C), until its complete dissolution. After cooling, the aqueous solution forms a gel. ESPIRULINE (Arthrospira platensis) REF: MBIO 250g POWDER REF: PBIO 130g POWDER How to use: Ready to consume. No prior preparation required. Add directly to the food as a spice to flavor creams, pastas, meat or fish. Mix with breadcrumbs and flour for batters. In masses of bread or puff pastry. Flavor: Sea flavor. NORI (Porphyra sp.) REF: GBIO 150g FLAKES REF: MBIO 80g FLAKES Seaweed harvested by hand in its natural environment in the South-West Atlantic. It may contain small natural materials of marine origin and traces of molluscs, crustaceans and fish. Flavors: Taste of crustaceans and wafer. How to use: Rehydration: Immerse in water for 5 minutes. When rehydrated it increases its dry weight by 5 times. Uses: Dehydrated baked or ground can be used as a seasoning. Boiled for 3 minutes, hydrated in salads or boiled in soups, creams, croquettes, as a garnish for fish or seafood. NORI SHEETS (Porphyra yezoensis) REF: g 50 sheets -19 x 20,5 cm. Product made from the sheet of Nori food seaweed, crushed. Toasted and packaged. For the preparation of Sushi

45 Commitments 1. Social Commitment We work for the schooling of the children from Madagascar island in addition to collaborating with the Association Alba from Tàrrega for the labor insertion of people with other capacitys of our city. 3. Legal Commitment We are committed to efficiently comply with all quality and food safety policies as well as offering competitive and cutting-edge products that adapt to the individual needs and characteristics of each client. 4. Environmental Commitment We want to be active players in the protection of the Environment and for this, we review in detail all the processes that our products pass to try to eliminate everything that damages our planet. 2. Quality Commitment We have products with different needs and certificates that help the customer to their personal satisfaction, whether moral, ethical, religious or for the sake of consumer health. We comply with one of the most demanding quality standards: FSSC22000, in addition to having the BIO, Kosher and Halal certificates. On our website are the technical data sheets of our products available to our customers

46 Media Our Chefs Video Channel Techniques, presentations of new products, modes of use and even travel. Discover us on our Youtube channel. SOC CHEF Product Manager Chef in 1 Michelin star Technical I+D Technical in liquid nitrogen SOC CHEF Technical Manager Ice Cream World Runner-up 2018 Representative of Spain at Mondial des Arts Sucrés París 2016 Best Young Pastry Chef of Spain 2015 Facebook Instagram The social network of feedback, from you to you. Know us, contact us or ask us your doubts through our Facebook page. Gourmet products for the most gourmet social network that exists. Watch us and enjoy our Instagram photos and videos. SOC CHEF Expert in Culinary Arts Pastry Chef and international baker Gastronomic consultant SOC CHEF Mixer Technical Consultant Teacher at the Hecansa School of Hostelry Coca-Cola Brand Ambassador Hostelry consultant 90 91