SUMMARY. Chocolate Icings hot process. Ceremony Cake Decorations. Wedding Cake Decorations. Coloured Chocolate Icings. Cocoa Icings hot process

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1 CATALOGUE 2017

2 SUMMARY 14 Chocolate Icings hot process 52 Ceremony Cake Decorations 16 Coloured Chocolate Icings 54 Wedding Cake Decorations 18 Cocoa Icings hot process 56 Neutral Gelling Mixes 20 Fondant Mat Opera Icings 58 Gelling Mixes 22 Pearly Velvet Finishes 60 Custard Cream Mixes 24 Fruit Icings hot process 62 Frangipane Mixes 26 Concentrated Glaze - hot process 64 Biscuit Mixes 28 Ready to use Icings - hot process 66 Petits-fours Mixes 30 Ready to use glaze - cold process 70 Sugar Decorations 32 Chocolate Ganaches 72 Coloured Icing Mixes 34 Fruit Fillings 74 Fun Fair Mixes 36 Chocolate Fillings 76 Ice cream & Sorbet Mixes 42 Dessert Sauces 78 Technical Products 44 Flavouring 80 Linéaires Jams 48 Inclusions 82 Small packagings 50 Chocolate Decorations

3 THE COMPANY History 4 GENERATIONS OF KNOW-HOW The team ADDITIONAL ADVANTAGES Le laboratoire SUITABLE FACILITIES The warehouse A DEMANDING ORGANISATION Created 30 years ago in Paris as the "Comptoirs des gelées et Miroirs" to deliver products to the major pastry companies, Unipâtis is a family company which benefits from the know-how built up over 4 generations. Unipâtis is an SME of human size, composed of a team offering a wide range of skills : Pastrycooks, a logistics manager, R&D engineers, an accounts, communication and purchasing department and a sales To triple the production capacities, the Paris laboratory moved to Normandy nearly 10 years ago. The company now has 6000 m2 of land and 1200 m2 of laboratories. The stock management unit and regular maintenance of the warehouse guarantee constant stock levels, with over 20 ranges and 200 products. team. 4

4 OUR VISION Trend & Innovation A DYNAMIC R&D DEPARTMENT Flavours from across the world INVITATION TO TRAVEL Artisanal tradition GOOD TO LOOK AT, GOOD TO TASTE & EASY Indutrial expertise CUSTOM-MADE PRODUCTION The R&D department selects the purest natural ingredients and ensures the products are suitable for freezing and deep freezing as well as conservation. Unipâtis draws inspiration from recipes and tastes from countries far and near to develop its own original recipes and discover flavours from across the world. For the artisan, the ready-made baking mixes are easy to use and based on artisanal recipes. For an authentic taste and practical implementation. For the indutrial, Unipâtis adjusts its custom-made production to meet the standards in the specifications. Each year, 10 to 20 products are developed by the R&D service for the Spring-Summer collections and Autumn- Winter collections. 6

5 OUR COMMITMENTS NUTRI COULEURS Health GOOD, HEALTHY INGREDIENTS Food safety STRINGENT STANDARDS Environment RESPECT AND PROTECTION Climate commitment PROTECTION OF THE POLAR REGION The products developed are respectful of your health (no GMOs, no hydrogenated fats, and no azo colorants). Unipâtis is moving towards a Clean Label approach : ingredient transparency with clear declarations and recipes without additives. Productions are inspected by the COFRAC accredited laboratory Silliker (microbiological monitoring, nutritional analyses, ageing tests). HACCP policy annually certified by Vertitas. Support for sustainable development with RSPO certification. Development of a shea butter range to fight against deforestation. Member of the KALAWEIT association (protection of monkeys and their habitat in Indonesia). Unipâtis supports the fight against global warming and is committed to the protection of the Arctic and Antarctic circles. A carbon footprint has been finalized with ADEME to reduce greenhouse gas emissions

6 EXPORT Paris UNIPÂTIS MADE NORMANDY Export French Touch SHARING OF KNOW-HOW Made in France FRENCH QUALITY Export safety ADAPTED SERVICE Logistics CUSTOMISED SUPPORT Unipâtis exports to over 10 countries, thereby transmitting the taste of the culture of French pastry: United Kingdom, Germany, Belgium, Canada, Estonia, Australia, Japan, United States, Bahrain, etc. All the products are made locally for 100% French production using rigorously selected raw materials OEA (authorised economic operator) certification in partnership with the Customs to protect international exchanges and guarantee the reliability of the supply chain. Approved operator number : FR00720/0183 Unipâtis has set up a cutting-edge supply chain, in partnership with the NORMATRANS and STG groups, to optimise the product transport conditions. 10

7 OUR CHEF RANGE DEEP DARK NEUTRAL HIMALAYA (cold process) NEUTRAL GLAZE OPALINE (hot process) AMBER CARAMEL CONFECTIONER CHOCOLATE IVORY ICING SUGAR PASTE Christophe Felder selection A UNIQUE SIGNATURE To offer you the best of its recipes, Unipâtis has partnered with the Pastry Chef Christophe FELDER. 12 His shares his know-how for you to capture the essence of the recipes. Discover his selection.

8 HOT PROCESS CHOCOLATE ICINGS CHOCOLATE MAKER'S ICING Dark chocolate 35 %. MILK CHOCOLATE ICING Smooth and milky. IVORY CHOCOLATE ICING Smooth with a hint of vanilla. Application : Ready to use. Use hot, spread with a spatula. Advantages : Couverture chocolate-based gloss icings. Stable texture on all types of support: dome, pyramid, log. Can also be used as ganache. Stable to freezing and deep freezing. Pail 1 kg 14 Pail 2 kg Pail 6 kg

9 COLOURED CHOCOLATE ICINGS COFFEE CHOCOLATE ICING PISTACHIO CHOCOLATE ICING SWEET PINK CHOCOLATE ICING Natural colouring CARAMEL CHOCOLATE ICING VANILLA SEEDS CHOCOLATE ICING Application : Ready to use. Use hot, spread with a spatula. Advantages : Couverture chocolate-based icings. Stable on all types of support: dome, pyramid, log. 16 Pail 2 kg Pail 6 kg

10 HOT PROCESS COCOA ICINGS BLACK GLOSS ICING Gloss black WHITE GLOSS ICING Gloss white Application : Ready to use. Spread and smooth with a single movement of the spatula or pour onto the frozen entremets (no frost). Advantages : Dense black gloss colour, fluid and stable texture allowing a clean cut. Ideal for deep freezing, keeps the same gloss. Does not crack on freezing. Pail 2 kg HEAT POUR SMOOTH 18 Pail 6 kg

11 FONDANT MATT OPÉRA ICINGS DARK MAT OPERA ICING COLOURED OPERA ICING White Orange DARK OPERA ICING With shea butter Contains no palm oil Red Pistachio green Pink Caramel Application : Ready to use, use hot. Spread and smooth with a single movement of the spatula or pour onto the frozen entremets. Advantages : Natural colourings. The melting texture hides any imperfections in the entremets. Stable, allows a clean cut on all types of support: dome, pyramid, log. 20 Pail 2 kg Pail 6 kg

12 PEARLY VELVET FINISHES PEARLY VELVET Spray-on icing for entremets, logs and ice creams. Black Ivory Red Coffee Caramel Application : Temper then spray on the entremets previously placed in the freezer. Advantages : The Velvet finish gives a non volatile powdered cocoa effect. Stable pearl grain, icing does not crack on deep freezing. spray with a airbrush gun 22 Seau 2 kg Seau 6 kg

13 HOT PROCESS FRUIT ICINGS FRUIT ICING Apricot Blackcurrent Black Cherry Lemon Fig Strawberry Wild strawberry Raspberry Passion Morello cherry Mandarin Chestnut Spicy mango Bilberry Mint Coconut Bitter orange Passion Prunes Application : Ready to use, spread on with a spatula or pour in verrine glasses as fruit jelly. Advantages : Icings without coloring agents, aromas or preservatives. For strong pure fruit taste and colour. 24 Pail 2 kg Pail 6 kg

14 READY TO USE ICINGS (HOT PROCESS) NEUTRAL ICING Pierre HERMÉ recipe. OPALINE NEUTRAL ICING Christophe FELDER recipe. VANILLA BEAN ICING Madagascar vanilla. AMBER CARAMEL ICING Home-made recipe. Application : Ready to use, pour on and smooth with a spatula. Advantages : These handy icings set quickly and are stable to deep freezing. Suitable for finishing desserts and entremets. 26 Pail 2 kg Pail 6 kg

15 READY TO USE ICINGS (COLD PROCESS) HIMALAYA ICING Cold process icing for entremets, mousses, bavarois, ice creams and tarts. Neutral Blond Apricot Strawberry Red Caramel Application : Ready to use (do not add water), liquefies by stirring, stir before use. Apply with a brush or a spatula. Advantages : Gloss aspect, brightens and protects the fruit against oxidation and dehydration, enhances the taste of the tarts. Stable texture on all types of support (domes, logs). Keeps the same gloss after deep freezing. 28 Pail 2 kg Pail 6 kg

16 CONCENTRATED GLAZES (HOT PROCESS) TRADITIONAL GLAZE Concentrated glaze (dilution %) Neutral Strawberry Red Blond Apricot INTENSE GLAZE Concentrated glaze (dilution %) Neutral Strawberry Red Blond Apricot Application : Brush-on glazes. Advantages : Rapid gelling, stable texture, gloss aspect, brightens and protects the fruit against oxidation and dehydration, enhances the taste of your tarts. High concentration, inexpensive glaze. 30 Pail 2 kg Pail 6 kg

17 CHOCOLATE GANACHES 35 % CHOCOLATE GANACHE FOR PASTRY RSPO MB certified IVORY GANACHE FOR PASTRY GANACHE FOR CHOCOLATE CONFECTIONERY & PASTRY Coffee Chocolate Marc de Champagne Ivory Application : Ready to use. To be used as filling for pastry or confectionery. Advantages : Couverture chocolate-based ganaches. Does not crack on deep freezing. Long best-before date (10 months), 32 Pail 2 kg Pail 6 kg

18 FRUIT FILLINGS RASPBERRY FILLING WITH SEEDS Pure raspberry filling for Linzer tart, doughnuts, biscuits. Bake stable. BLACKCURRANT GEL FILLING Pure blackcurrant filling for macarons. Cold process. PASSION GEL FILLING Pure passion filling for macarons. Cold process. Application : Ready to use, flexible at ambient temperature. Advantages : Rich fruit texture, no colorants or artificial aromas. Stable to freezing and deep freezing. 34 Pail 2 kg Pail 6 kg

19 CHOCOLATE FILLINGS WHITE CHOCOLATE The Classics MILK CHOCOLATE PRALINE CRUNCHY FIZZY MILK CHOCOLATE PRALINE Fizzy effect in the mouth DARK CHOCOLATE With cocoa nibs ISIGNY CARAMEL CHOCOLATE With Isigny caramel chips COFFEE CHOCOLATE With cocoa nibs Application : Crispy crunchy ready to use preparation, composed of spangled biscuit (crepe dentelle biscuit) and chocolate. Advantages : To crunch your creation as inserts in entremets or for moulded bonbons. CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg 36

20 CHOCOLATE FILLINGS COCONUT MERINGUE & PRALINE CHOCOLATE With meringue chips RASPBERRY CHOCOLATE Without coloring agents or aromas CRUNCHY FIZZY RASPBERRY Fizzy effect in the mouth LEMON & YUZU CHOCOLATE With meringue chips PASSION FRUIT CHOCOLATE With passion fruit crunchies The Fruity Application : Crispy crunchy ready to use preparation, composed of spangled biscuit (crepe dentelle biscuit) and chocolate. Advantages : To crunch your creation as inserts in entremets or for moulded bonbons. CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg 38

21 CHOCOLATE FILLINGS The Origins SPECULOOS CHOCOLATE With speculoos chips PEANUT CHOCOLATE With peanut chips and peanut butter PECAN CHOCOLATE With pecan paste PISTACHIO CHOCOLATE With roasted pistachio NOUGAT CHOCOLATE With Montélimart nougat chips ORANGE GRAND MARNIER CHOCOLATE With candied orange chunks BELGIUM USA USA SICILY MONTÉLIMAR NORMANDY Application : Crispy crunchy ready to use preparation, composed of spangled biscuit (crepe dentelle biscuit) and chocolate. Advantages : To crunch your creation as inserts in entremets or for moulded bonbons. * This recipe is separated from the rest of the production (Isolated ingredients, dedicated machine). CHAUFFER ÉTALER DÉCOUPER Seau 1 kg, 4 kg 40

22 DESSERT SAUCES CHOCOLATE SAUCE (35 % COCOA) Hot dessert sauce TRADITIONAL CARAMEL SAUCE MILK CARAMEL SAUCE Application : Ready to use, use as topping. Advantages : Traditional recipes, no colorants or aromas. Ideal to serve with plated desserts, verrine glasses, ice creams and pancakes. Can also be used to flavour creams, sauces and milkshakes. Pail 6 kg Bottle 1 L 42 Can 1,4 kg Can 3,5 kg

23 FLAVOURINGS ALMOND & HAZELNUT PRALINE 50 % roasted almonds & hazelnuts. HAZELNUT PRALINE 50 % roasted hazelnuts. PISTACHIO PASTE 100 % pistachio. NOUGAT PASTE 70 % almond. CARAMELIZED PECAN PASTE Advantages : Ideal to flavour mousses, ice creams and ganaches fillings. 44 Pail 2 kg Pail 6 kg

24 FLAVOURINGS COCOA CREAM Bitter intense cocoa paste to flavour creams, ganaches, ice creams and pastes. Unsweetened. CARAMEL AROMATIC PASTE To flavour creams, ganaches, ice creams. LATINO CAFESSIMO Coffee extract. Intense roasted Robusta and Arabica flavour. LIQUID AROMAS Vanilla Bitter almond Orange blossom Bottle 500 ml and 1 L 46 Pail 2 kg Pail 6 kg

25 INCLUSIONS PASTRY SPANGLED BISCUIT. Crepe flakes CARAMEL CHIPS Isigny caramel with salted butter and Guérande salt. SPECULOOS CRUMBLE Real crushed speculoos COCOA NIBS Roasted and crushed cocoa beans. PINK PRALINE CHIPS Crushed praline. Contains 40 % almonds. FIZZY SUGAR Sugar with a fizzy effect in the mouth 48 Pail 2 kg Pail 6 kg

26 CHOCOLATE DECORATIONS COLOURED COCOA BUTTER Applied with a brush, spray or special chocolate airbrush to decorate your mouldings or flavour your creams. White Dark blue Chocolate Lemon yellow Orange Pink Red Pistachio green COCOA WRITING PASTE Use with a cornet to customise your cakes (names, birthdays). 20/22 COCOA POWDER To coat truffles, sprinkle on entremets, flavour creams, mousses and biscuits. Flask 220 g Pail 1 kg Bag 1 kg 50

27 CEREMONY CAKE DECORATIONS SUGAR PASTE Vanilla flavoured, flexible, malleable modelling dough to cover your ceremony cakes. Ready to use, smooth then model. Pur White Red Pink Pale Blue LACE MIX Powder mix to produce delicate laces. Pour into a silicone mould. Harden in the air or in the oven for speed. Can be coloured. EDIBLE GLUE Ready to use liquid product based on natural gums. To glue your decorations on your cakes, cupcakes and wedding cakes. Jar 90 g 52 Pail 1 kg Pail 5 kg

28 WEDDING CAKES DECORATIONS ROYAL ICING Powder mix to cover cake supports, polystyrene bases of wedding cakes. Flexible consistency, applied with a spatula or piping bag. Hardens in 1 or 2 hours, keeps for several weeks. Edible product although not a sweet. COLD PROCESS SUGAR COATING Powder mix for geometric decorations, leaves. Dissolve in water and whisk, then roll out for use with pastry cutters or mould. Dries and hardens quickly, withstands humidity. Edible product although not a sweet. MODELING CHOCOLATE Chocolate-based edible modeling paste to create small objects, flowers, figures. Highly flexible and malleable.. Black and Ivory modelling chocolate 54 Pail 1 kg Pail 4 kg

29 NEUTRAL GELLING MIXES MOUSSE CAKE Kosher and Halal certification upon request. Pork gelatin Beef gelatin Fish gelatin Gélatine végatale GELÉE BAVAROISE Consistance très ferme et mousseuse à la fois Application : To stabilise mousses, entremets, logs, verrine glasses and gels and make them firm and easy to cut without being elastic or compact. Proportions : 120 g of mix, 100 g of lukewarm water, 1 kg of fruit puree, 1 kg of whipped unsweetened cream. Advantages : Sets slowly to allow time to whip the entremets without hardening during the preparation. Stable to freezing and deep freezing. Easy to cut texture without being elastic or compact. Pail 2 kg Box 5 kg and 10 kg 56

30 GELLING MIXES FRUIT MOUSSE CAKE With freeze-dried fruit pieces to give the taste and appearance of the fruit. Strawberry Raspberry Coconut Chestnut Passion fruit Pear Blackcurrant GOURMET MOUSSE CAKE With pieces to enhance the taste and texture. Caramel Black chocolate White chocolate Tiramisu Vanilla seeds Praline nougatine Neutral for bavarois with alcohol Application : To stabilise mousses, entremets, logs, verrine glasses and gels. Proportions : 200 g of mix, 250 g of lukewarm water, 1 kg of whipped unsweetened cream. Advantages : Quick and easy to use, withstands freezing. Firm, foamy texture, easy to cut without being elastic or compact. Pail 2 kg Bag 200g 58

31 CUSTARD CREAM MIXES FLAN AND CUSTARD CREAM MIXES Hot process INSTANT CUSTARD CREAM Cold process CUSTARD CREAM Flan mix, bake stable and freeze-thaw stable. Ideal for cooking. CUSTARD SAUCE Application : Ready to use. Advantages : All custard mixes are prepared with natural vanilla. Easy to use, constant result guaranteed. Bag 5 kg, 10 kg and 25 kg 60

32 FRANGIPANE MIXES ALMOND FRANGIPANE Amande 4 %. AMAND'OR FRANGIPANE Amande 15 %. ROYAL FRANGIPANE Amande 37 %. HAZELNUT FRANGIPANE Piedmont hazelnut. PISTACHIO FRANGIPANE Sicilian pistachio. Application : Frangipane mix. Gives a delicious taste to king cakes and pastry bases. Advantages : Frangipane mixes make your fillings moist. Box 10 kg 62

33 BISCUIT MIXES MONA LISA CAKE Mix for sponge cakes. TRADITIONAL SPONGE CAKE Mix for sponge cakes, rolls or leaves. CHOCOLATE SPONGE CAKE Mix for chocolate sponge cakes, rolls or leaves. Application : Cake to be cut for entremets base or to line a Charlotte mould. Advantages : Quick and easy to use to prepare these baking classics. Stable when cutting: do not crumble. Authentic taste and texture. Box 5 kg Bag 10 kg 64

34 PETIT FOUR MIXES FIFTY FIFTY ALMOND Mix for almond cream, base of Succès cake and petit fours. SMOOTH MACARON Mix for smooth macaron shells. FINANCIER CAKE French traditional rectangular petit four. Springy texture with a crisp. FRENCH MERINGUE Mix for French or dry meringue. ITALIAN MERINGUE Mix for Italian soft meringue. Ideal for topping, apply with a piping bag. Application : Ready to use. Advantages : Quick to use, constant result guaranteed. Pail 1 kg Box 5 kg and 10 kg 66

35 PETIT FOUR MIXES CUPCAKE Mix for moist and golden cupcakes. CHOCOLATE FONDANT 58 % couverture chocolate. PUFF PASTRY To bake éclairs, chouquettes and cream puffs. Application : Ready to use. Advantages : Easy to use, constant result guaranteed to prepare these baking classics. Pail 1 kg Box 5 kg and 10 kg 68

36 SUGAR DECORATIONS PULLED SUGAR Mix for sugar art, ribbons. ISOMALT Sweetener ideal for sugar art, blown, pulled and cast sugar (spheres and various volumes). Also limits the humidity absorption by the confectionery. SNOW SUGAR Mild and mellow, withstands humidity and freezing. PEARL SUGAR To decorate your chouquettes, withstands humidity. FIZZY SUGAR Sugar with a fizzy effect in the mouth 70 Pail 2 kg Pail 4 kg

37 COLOURED ICING MIXES COLOURED POWDER ICING MIX Icing mix for éclairs, puffs, mille-feuilles and religieuses White Red Blue Coffee Pink Purple Yellow Green Application : Dilute then spread with a spatula or dip the puffs in the mix. Advantages : Natural colorants. Practical and quick to use. 72 Pail 500g Pail 4 kg

38 FUN FAIR MIXES PANCAKE MIX No need to stand, can be used immediately. BUCKWHEAT PANCAKE MIX No need to stand, can be used immediately. 100 % buckwheat. PINK CANDY FLOSS SUGAR Coloured sugar for candy floss. Can be used to colour cakes. Application : Ready to use. Advantages : Simple, easy to use and economical. Bag 1 kg Box 10 kg 74

39 ICE CREAM & SORBET MIXES ICE CREAM MIX High fruit content. Vanilla Strawberry Chocolate Caramel SORBET MIX Strawberry Coconuts Passion Application : Mix with water. Advantages : Produces a smooth, light and perfumed ice cream. Quick and easy to use. Constant and stable product. Bag 200g Pail 1 kg Box 5 kg and 10 kg 76

40 TECHNICAL PRODUCTS TECHNICAL PRODUCTS To guarantee product texture, conservation and stability. Powdered citric acid Starch Ice cream & sorbet anticrystrallizer Ice cream texturiser Powdered egg white Cocoa butter pellets Dextrose Sponge cake emulsifier Isomalt Powdered glucose Powdered gelatin Pectin (Glaze, Jam, Fruit jelly) Baking powder Vanilla sugar Inverted sugar Sorbitol Glucose syrup Box 1 kg Pail 1 et 5 kg Bag 5 kg 78

41 LINÉAIRES JAMS JAM Fruit 60 % Williamette & Mecker Raspberry Senga Sengana Strawberry CURD Lemon curd Passion curd SPREAD Gingerbread Macaron Speculoos Madagascar vanilla marshmallow PAIN D'EPICES MIEL DE BOURGOGNE Box 3 x 250g 80

42 SMALL PACKAGINGS FOR YOUR FACTORY STORE : Glucose Praline Fizzy sugar Coffee extract The other products can also be repackaged on specific request. Pail 100g, 200g, 250g Pail 500g 82 Bottle 50ml, 100ml, 500ml, 1L

43 +33 (0) (0) UNIPATIS ZA Tessy, Terres d entreprises 15, la campagne DOMJEAN - FRANCE Réalisation : Nathalie Bourse-Maslanka Crédits photos : Pauline Prideaux, Catherine Madani, Mathieu Geffroy, Fotolia