THE CHEF S ANSWERS TO YOUR QUESTIONS SEEN / READ

THE CHEF S ANSWERS TO YOUR QUESTIONS SEEN / READ Stabilisers for ice-creams and sorbets: Our head pastry-chef, Ollivier Christien provides an overview. I don t want to add any stabilisers! If your sorbets and ice-creams are eaten immediately, in the restaurant, for example, then there s no problem! But, to keep them for several weeks and maintain their gourmet texture, there are no other solutions. It s a matter of balance between the different ingredients: water, sugar, fats and stabiliser. With Holiday desserts, behind the scenes, enter the world of festive patisserie with the new book by Stéphane Glacier, which we strongly recommend. Vergers Boiron had the honour and pleasure of participating in the elaboration of some of these original and delicious recipes. Readers will enjoy a festival of tastes and colours, in particular with the fruit recipes. What is the purpose of stabiliser? In a freezer, water crystals are naturally and inevitably formed! A balanced use of stabiliser avoids or delays this phenomenon. The other advantage of using stabiliser is that it favours the incorporation of air when churning in the sorbet machine and makes the ice-cream softer and creamier. What quantity should be used in ice-cream? It depends on the use-by date. The sooner the ice-cream is eaten, the less stabiliser it needs and vice versa. Use 2 to 5 g for 1 kg of ice-cream. More than that gives the ice-cream a sticky, rough and rather artificial texture. What is a stabiliser made of? It is a combination of several texturing agents. Carob gum for softness and to ensure tolerance to temperature differences in the freezer. Guar gum is often combined with carraghenates taken from sea moss. Agar-Agar is a Japanese alga. And pectin (lemon, orange and apple) is combined with other stabilisers for ice-creams and sorbets containing a lot of water. Sorbet or ice-cream? Tell your stabiliser supplier what you need, and watch your doses! Subscribe now! Receive the Vergers Boiron Fruit Magazine without missing a single issue and without having to ask for it, simply and free of charge! Just fax us your name, job title and address at +33 1 46 86 52 72 or fill in the on-line subscription form on www.boironfreres.com YOUR DISTRIBUTOR Don t hesitate to ask Vergers boiron recipe sheets from your distributor. For any further information on our products, contact: BOIRON FRÈRES S.A. 1, rue des Glacières - 94538 Rungis Cedex - FRANCE Tel France: 01 45 60 73 13 - Fax: 01 45 60 73 33 Tel Export: 33 1 45 60 73 32 - Fax Export: 33 1 46 86 52 72 Internet: www.boironfreres.com e-mail Export: cexport@boironfreres.com Creation Tangerine RMP Vergers Boiron 09/05 Photos Loïc Nicoloso All rights reserved. Boiron Frères S.A. au capital de 1 000 000 euros. RCS 542 015 763 Créteil.

FruitMagazine F O R P R O F E S S I O N N A L S AUTUMN / WINTER 2005-2006 Fruit Magazine NUMÉRO SPÉCIAL CONTENTS EDITORIAL Chestnuts: taste and tradition. EVENT Chestnut puree with an island taste. Chestnut memory. Vanilla travels RECIPE BOOKLET (removable) Prestige blackberry and chestnut log. Chestnut cheesecake. Exotic chestnut. Chestnut and roast apricot glasses. and more gourmet chestnut ideas. INSPIRATION Gourmet purees: what s new? ZOOM Les Vergers Boiron quality standards. READ ALL ABOUT IT The new book by Stéphane Glacier: Holiday desserts, behind the scenes. THE CHEF S ANSWERS TO YOUR QUESTIONS Stabilisers for ice-creams and sorbets: Why, how? Chestnuts: Taste and tradition. Here is the chestnut puree you have been waiting for. It is frozen and once defrosted, it is ready for use. There s nothing to add! You will love its smooth texture and subtle, not-too-sweet taste. Of course, there is a secret to all this! A vanilla clove is ground and mixed with the chestnut to bring out its original flavour. We have selected the best Italian chestnuts and our vanilla comes from Madagascar. This surprising composition naturally ranks chestnut puree among the Gourmet Puree family. Times change, tastes too, but it is our duty and commitment to offer you the best selected origins and unique recipes Alain Boiron Chairman and CEO of Boiron Freres SA

E VENT SOME HISTORY CHESTNUT MEMORY Evidence of chestnuts in human diet can be found in the most ancient times. It was traditionally used as a staple in China and on the shores of the Mediterranean before the discovery of potatoes. In France, chestnut-farming started in the Middle Ages and a wide range of recipes dates back to those times: grilled, in soups or jams, cooked in milk with a hint of vanilla and plenty of sugar or reduced as flour to make bread and cakes. The chestnut was discovered in North America much later where it was reduced into powder. It was used as flour, mixed with other ingredients or dissolved in hot water to make a drink very similar to coffee. VANILLA TRAVELS It may come as a surprise to you, but vanilla is in fact an orchid! Originally from Central America, where the Aztecs used it to flavour their cocoa beverages, it was introduced in Réunion Island in 1819 where it won acclaim. Nowadays, the leading vanilla producer in the world is Madagascar. Chestnut puree with an island taste. The new frozen chestnut puree from Les Vergers Boiron will make autumn more appealing to your customers and give a great flavour to your season Chestnuts from Italy They are selected from several varieties with the high flavour requirement expected of Les Vergers Boiron. Only plump and tasty nuts with good cooking results are chosen. FULL OUT FLAVOUR! Les Vergers Boiron frozen chestnut purée is glucose and flavouring-free. Precisely cooked, not a second too long it maintains the taste of the chestnuts. It is much less sweet than a crème and its perfect dosing of vanilla enhances the authentic flavour of the chestnut producing a surprising alchemy! TALKING ABOUT PERFORMANCE Ready to use, the frozen chestnut puree is a considerable time-saver. There is no need to The secret lies here Les Vergers Boiron add carefully selected Madagascan vanilla cloves to this 100% natural chestnut puree. The vanilla is finely ground and then infused in a sugar syrup. All the aromatic notes of vanilla intermingle with those of the chestnut puree. This original mixture produces an unrivalled taste and qualifies it as a Gourmet Purée. blanch, peel, cook, grind and sieve the chestnuts. There is also no reason to add sugar as in room temperature storage, which spoils the original flavour of the chestnut. Easy living. No need to soften or knead it: as soon as it is defrosted, it is ready for use! Les Vergers Boiron frozen chestnut puree is used as it is a boon to professionals! Constant quality in all recipes and seasons, your chestnut desserts will have that inimitable taste of autumn and celebration, without having to wait for Christmas! Did you know? Chestnuts are rich in potassium, magnesium, iron and fibre of course, but also in protein and vitamin C, thus meeting all current nutrition concerns! RECIPE IDEAS Traditionally eaten in the winter, chestnuts can also be used in surprising and original recipes in the summer: combine them with red fruit, exotic fruit or tangerines and take your inspiration from the recipes provided in this magazine. In savoury dishes, chestnuts are an ideal garnish with poultry turkey in particular but also game. Its extra bonus: using chestnut in your recipes adds texture and long-lasting flavour.

R ECIPE Recipe by Ollivier CHRISTIEN Head pastry chef at Les Vergers BOIRON Prestige blackberry and chestnut log Recipe for 2 x 57 cm logs. 1 CHOCOLATE SPONGE Egg whites... 350 g Caster sugar... 350 g Flour T 45... 70 g Potato starch... 70 g Cocoa powder... 70 g Egg yolk... 350 g Melted butter... 140 g Whisk the eggs firmly with caster sugar. Sieve the flour, potato starch and cocoa powder. Pour the egg yolks into the egg whites then add the sieved mixture then the melted butter. Pour out 700 g / sheet. Bake at 190 C for 8 minutes. 2 BLACKBERRY AND BLACKCURRANT COMPOTE Boiron Blackberry Puree... 400 g Boiron IQF Blackcurrant... 100 g Sugar... 250 g Pectin... 5 g Sugar... 25 g Lemon... 20 g Blend the blackcurrants and blackberry puree with half of the sugar and bring to the boil. Add the rest of the sugar, mix with the pectin and the lemon juice and bring to the boil for 2 minutes. Keep in the refrigerator. Prestige blackberry and chestnut log 3 BLACKCURRANT SYRUP Sugar... 115 g Water... 115 g Crème de cassis... 45 g Boiron Blackcurrant Puree... 65 g Put the water and sugar in a saucepan, bring to the boil. When cool, add the fruit puree and crème de cassis. Set aside for assembly. Chocolate Streusel Chestnut mouse 4 CHESTNUT MOUSE Gelatine... 15 g Italian meringue... 320 g (Egg whites 140 g) (Caster sugar 180 g) Boiron Chestnut Puree... 750 g Whipped cream... 600 g Plunge the gelatine into cold water. Cook the sugar at 121 C, pour it over the egg whites and leave it to cool while continuing to whisk. Pour the melted gelatine into the Italian meringue. Add the chestnut puree and half-whipped cream. Blackberry and blackcurrant compote and syrup Chocolate sponge 5 CHOCOLATE STREUSEL Flour T 45... 200 g Icing sugar... 250 g Potato starch... 50 g Hazelnut powder... 160 g Butter... 250 g Salt... 4 g Cocoa powder... 50 g Praline... 60 g Black coating... 60 g Mix all the ingredients, except the coating and the praline, with a paddle. Once small, even grains are obtained, bake at 170 C for 12 minutes. Leave to cool then add the coating and the praline. Chestnut and fromage frais tart For 3 x 20 cm diameter /4.5 cm high tarts. 1 SHORTCRUST PASTRY... 900 g 2 FROMAGE FRAIS AND CHESTNUT CREAM Eggs... 360 g Caster sugar... 120 g Fromage frais... 400 g Boiron Chestnut Puree... 800 g Flour T 45... 80 g Cream 35 % fat in dry matter... 300 g Salt... 10 g Blackberry and Raspberry jam... as much as needed Separate the egg whites from the yolk, loosely whisk the whites. Mix the egg yolks with the sugar, add the fromage frais, salt, chestnut puree, flour and cream. Add the smooth, half-whisked egg whites. Pre-bake the shortcrust pastry bases, add a thin layer of blackberry and raspberry jam before filling with the chestnut and fromage frais mixture Bake at 160 C for 30 min. Remove from the tin as soon as out of the oven. Chestnut and fromage frais tart Blackberry and raspberry compote Fromage frais and chesnut cream création Tangerine - AD Créations - Vergers Boiron 03/05 - Marque et modèle déposés Shortcrust pastry

IDÉES GOURMANDES Ices and sorbets Cakes - Sponge 1 ICED CHESTNUT PARFAIT Caster sugar... 160 g Egg yolk... 180 g Single cream... 725 g Gelatine... 4 g Boiron Chestnut Puree... 725 g Cointreau... 50 g Boiron IQF chestnuts (crystallised beforehand)... 150 g 2 CHESTNUT SORBET Mineral water... 645 g Caster sugar... 140 g Atomised glucose... 130 g Sorbet stabiliser... 5 g Boiron Chestnut Puree... 1000 g Inverted sugar... 80 g 3 CHESTNUT ICE-CREAM Milk... 1036 g Single cream... 320 g Caster sugar... 150 g Atomised glucose... 100 g Powdered milk... 100 g Ice-cream stabiliser... 10 g Boiron Chestnut Puree... 1000 g Add to the sugar a third of its weight in water, cook together at 121 C. Pour this cooked sugar syrup over the beaten egg yolks. Whisk the single cream until smooth. Put the gelatine in cold water. Mix the still warm zabaglione delicately with the melted gelatine. In the following order, add the chestnut puree previously cooled to 4 C, the Cointreau, the whipped cream and previously diced chestnuts. Pour into a mould and freeze. Heat the water and add the dry mixture of sugar, glucose and stabiliser. Let this syrup mature overnight before mixing it with the chestnut puree previously cooled to 4 C, and with the inverted sugar. Leave to mature for at least 3 hours. Mix this recipe before churning in a sorbet machine. Heat the milk, the cream then add the sugar mixture + atomised glucose + powdered milk and stabiliser. Cook at 85 C. Once this mixture has cooled, leave to mature for at least 6 hours. Add the chestnut puree previously cooled to 4 C. Blend and churn in a sorbet machine. 1 CHESTNUT SPONGE Boiron Chestnut Puree... 800 g Butter... 250 g Egg yolk... 150 g Eggs... 370 g Flour T 45... 80 g Baking powder... 16 g 2 CANDIED CHESTNUT CAKE Po Butter... 420 g Icing sugar... 420 g Boiron Chestnut Puree... 700 g Cointreau... 50 g Eggs... 400 g Flour T 45... 500 g Baking powder... 10 g Boiron IQF chestnuts (candied beforehand)... 300 g 3 CHESTNUT AND MILK CHOC TOFFEE Thick cream... 50 g Milk coating (chopped) 36 %... 100 g Butter... 100 g Boiron Chestnut Puree... 50 g CHESTNUT STICKY Boiron Chestnut Puree... 450 g Bicarbonate of soda... 5 g Cream desserts 1 CHESTNUT MOUSSELINE CREAM Milk... 200 g Boiron Chestnut Puree... 450 g Egg yolks... 160 g Caster sugar... 80 g Cream powder... 60 g Gelatine... 12 g Whipped cream... 440 g Bring the milk and the chestnut puree. Mix the egg yolk, sugar and cream until smooth. Add this mixture to the hot milk and mix while bringing to the boil. When boiling, add the melted gelatine. Cool as rapidly as possible to 30 C to add the smooth whipped cream. Eggs... 120 g Brown sugar... 170 g Butter... 60 g Milk coating... 70 g Flour T 45... 170 g Baking powder... 5 g 2 CHESTNUT MOUSSE Gelatine... 15 g Italian meringue... 320 g (Egg whites 140 g) (Caster sugar 180 g) Boiron Chestnut Puree... 750 g Whipped cream... 600 g Plunge the gelatine into cold water. Cook the sugar at 121 C, pour it over the egg whites and leave it to cool while continuing to whisk. Pour the melted gelatine into the Italian meringue. Add the chestnut puree and half-whipped cream. 3 CHESTNUT BAVARIAN CREAM Boiron Chestnut Puree... 600 g Egg yolk... 140 g Powdered milk... 50 g Caster sugar... 100 g Gelatine... 12 g Cognac... 40 g Cream 35 % fat in dry matter... 500 g In a bain marie, heat the chestnut puree, egg yolk, powdered milk and caster sugar to 65 C. Add the melted gelatine and cool as rapidly as possible to 30 C. Add the smooth whipped cream and cognac (optional).

Recipe by Ollivier CHRISTIEN Head pastry chef at Les Vergers BOIRON s Petits fours Cream the chestnut puree and butter together. Add the egg yolks and whole eggs at room temperature. Whisk, add the sieved flour with the baking powder. Pour onto a Silpat sheet and bake at 170 C 20 minutes. ur 4 x 700 g cakes Cream the butter, add the icing sugar and chestnut puree at room temperature mix until smooth. Add the Cointreau and the eggs. Add the sieved flour with the baking powder. Mix lightly. Fill your tins, sprinkle with home-made candied chestnuts. Bake at 210 C /10 min then bake at 170 C for around 40 minutes. Sprinkle with Cointreau syrup as soon as out of the oven. 1 COFFEE FLAVOURED CHESTNUT MACAROON MACAROON Egg whites... 220 g Caster sugar... 150 g Dried egg whites... 4 g Almond powder... 280 g Icing sugar... 350 g Finely ground coffee... 16 g CHESTNUT CREAM Boiron chestnut puree... 300 g White coating... 250 g Smooth whisked cream... 180 g Whisk the fresh and dried egg whites with the caster sugar. Add the sieved mixture of icing sugar and almond powder. Let the mixture collapse before garnishing the macaroons on a 4cm Ø silpat sheet. Leave for at least 20 minutes for a crust to develop. Lightly sprinkle with ground coffee. Bake at 160 C in a ventilated oven for 7 to 12 minutes. Freeze before filling. Make a ganache mixture with the chestnut puree heated at 70 C, the cream and the chopped coating. Leave to cool in the refrigerator. Whip the ganache until smooth, garnish the macaroons and keep refrigerated. OLATE STICKY TOFFEE Bring the cream to the boil; pour it over the milk coating. Add the soft butter and chestnut puree. Pour the toffee into 6 cm round tins (20 g +/-). Keep cool. In a saucepan, heat the chestnut puree to 70. Add the bicarbonate of soda, stir and leave to cool. Cream the eggs and sugar together until pale. At the same time, make a ganache mixture with the hot butter and milk coating. Once well mixed, pour over the creamed eggs. Mix the emulsion well before adding the sieved flour with baking powder and chestnut puree mixture. Keep in the refrigerator overnight. Fill the tins half up with toffee mixture. Bake in a low oven (150 C) for 25 to 35 min. Leave to cool completely before removing from the tin. 2 CHESTNUT JELLY Boiron chestnut puree... 1000 g Inverted sugar... 50 g Caster sugar + Pectin... 100 g + 20 g Granulated sugar... 800 g Glucose... 150 g Tartaric acid solution... 30 g Cointreau... 10 g 3 CHESTNUT GANACHE Cream 35 % fat in dry matter... 220 g Boiron chestnut puree... 280 g Milk coating (chopped)... 600 g Soft butter... 50 g Boiron Semi-candied lemon... 30 g Armagnac... 30 g Miscellaneous Heat the chestnut puree with the inverted sugar in a roundbottomed copper pan, stirring all the time. Sprinkle the pectin and caster sugar onto the mixture, boil for 2 to 3 minutes. Add the granulated sugar in 3 or 4 successive stages, then add the glucose. Cook together at 106 C. Add the tartaric acid solution. Stop the cooking process by pouring in 10g of water or cointreau (optional). Heat the cream and chestnut puree to 82 C, pour over the chopped milk coating. Mix without adding any air and maintaining the emulsion. Add the soft butter, semi-candied lemon and Armagnac. Pour into a frame and leave the ganache to crystallise for one night before coating. 1 CHESTNUT ICING Boiron Chestnut Puree... 280 g Vanilla pod... 1 White coating... 330 g Milk coating... 130 g Cocoa butter... 50 g Gelatine... 7 g 2 CHESTNUT JELLY DISK Caster sugar... 100 g Glucose... 50 g Half-whipped cream... 350 g Gelatine... 5 g Boiron Chestnut Puree... 500 g 3 CHESTNUT CREME BRULEE Egg yolk... 280 g Caster sugar... 100 g Whole milk... 300 g Cream 35 % fat in dry matter... 300 g Boiron Chestnut Puree... 500 g Boiron Semi-candied Mandarin... 50 g Heat the chestnut puree to 70 C with the vanilla pod. Pour over the coatings and chopped cocoa butter. Mix without adding any air and maintain the emulsion. Add the melted gelatine. Keep in a refrigerator. Use at 35 /40 C on a very cold dessert. Make a dark caramel with the sugar and glucose, stop the cooking process with half of the cream. Add the gelatine and chestnut puree previously cooled to 4 C. Add the other half of half-whipped cream. Mix together smoothly, pour into a mould and freeze. Mix the sugar and the egg yolks. Add the cream, the chestnut puree and the semi-candied mandarin. Mix without adding any air. Pour into your moulds and cook for 45 minutes at 100 C. Cool before serving.

R ECIPE Recipe by Ollivier CHRISTIEN Head pastry chef at Les Vergers BOIRON Exotic chestnut For 8 desserts, 20 cm Ø. 1 ALMOND DACQUOISE (200 g / dessert) Roasted almond powder... 360 g Flour T 45... 35 g Icing sugar... 330 g Egg whites... 600 g Caster sugar... 240 g Caramelised almonds... 35 g Sieve together the almond powder, flour and icing sugar. Whisk the eggs firmly with the caster sugar, add delicately the sieved mixture. Pipe out, sprinkle with caramelised almonds and bake at 190 C for approximately 20 minutes. 2 EXOTIC SORBET (220 g / dessert) Water... 450 g Caster sugar... 230 g Atomised glucose... 90 g Sorbet stabiliser... 5 g Boiron Exotic Fruit Puree... 1000 g Inverted sugar... 35 g Heat the water and add the dry sugar, atomised glucose and stabiliser mixture at 85 C. Leave this syrup to mature overnight before mixing it with the puree previously cooled to 4 C and the inverted sugar. Mix this recipe before churning it in the sorbet machine. Exotic chestnut Exotic sorbet 3 CHESTNUT ICE-CREAM (330 g / dessert) Milk... 1036 g Single cream... 320 g Caster sugar... 150 g Atomised glucose... 100 g Powdered milk... 100 g Ice-cream stabiliser... 10 g Atomised glucose... 100 g Boiron Chestnut Puree... 1000 g Heat the milk, the cream then add the sugar mixture + atomised glucose + powdered milk and stabiliser. Cook at 85 C. Once this mixture has cooled, leave to mature for at least 6 hours. Add the chestnut puree previously cooled to 4 C. Blend and churn in a sorbet machine. Almond Dacquoise Chesnut ice-cream Chestnut and roast apricot glasses 1 CHESTNUT MOUSSELINE CREAM Milk... 200 g Boiron Chestnut Puree... 450 g Egg yolk... 160 g Caster sugar... 80 g Cream powder... 60 g Gelatine... 12 g Whipped cream... 440 g 2 ROASTED APRICOT COMPOTE Pectin... 4 g Caster sugar... 40 g Boiron IQF Apricot Halves... 300 g Boiron Fruit of the Orchard Puree... 350 g Boiron Passion Fruit Puree... 100 g Inverted sugar... 250 g Apricot liqueur... 80 g Bring the milk and the chestnut puree to the boil. Mix the egg yolk, sugar and cream powder until smooth. Add this mixture to the hot milk and mix while bringing to the boil. When boiling add the melted gelatine. Cool as rapidly as possible to 30 C to add the smooth whipped cream. Mix the pectin with the caster sugar. Dice the apricots. Heat the fruit purees, the diced apricots with the inverted sugar and add the sugar pectin mixture. Leave to reduce for 10 minutes. Stop cooking adding the liqueur. Set aside in a filmed dish. Chesnut and roast apricot glasses création Tangerine - AD Créations - Chesnut mousseline cream 3 HAZELNUT MERINGUE Egg whites... 150 g Caster sugar... 150 g Icing sugar... 100 g Hazelnut powder... 40 g Whisk the egg whites and whip them up with caster sugar. Once firm, add sieved icing sugar with the hazelnut powder using a spatula. Shape into balls and bake at 100 C for at least two hours, the door half open. For presentation, add nougat chips and caramelised hazelnuts. Hazelnut meringue Roasted apricot compote

INSPIRATION Gourmet purees: what s new? The new Chestnut Puree with ground vanilla cloves joins the 8 other Gourmet Purees, a unique collection of subtle fruity blends by Les Vergers Boiron! Here we go back to the sources of inspiration and of irresistible temptation CLASSIC : major fruity harmony. The Fruit of the Forest and Red Fruit puree combines blackberry, strawberry, blueberry and blackcurrant: a symphony for expert palates. The Fruit of the Orchard puree combines the taste of pear, apricot, mirabelle plum and redcurrant: an ode to the gardens of our childhood. TRENDY : an original intermingling of flavours. Asian food is becoming increasingly popular and Spicy Mango puree is perfectly in line with this trend with its mango and lime enhanced with natural ginger and coriander extracts. The oriental charm continues with Mint Strawberry puree and its strawberries flavoured with lemon and natural green mint. All the dreams of the South are found in Citrus cocktail Les Vergers Boiron Gourmet Purees come in 1 kg trays and can be used for a wide range of easy-to-make desserts! Sorbets, mousses, fruit pastes, glasses, creams, jellies, and cocktails. The Exotic Fruit puree blends together pineapple, mango, passion fruit and lime in a sparkling escapade. The Fruit of the Sun puree contains orange, pink grapefruit, blood orange and kalamansi for a sunny, summer festival. with Cointreau which blends mandarin, mandarin concentrate, orange zest, concentrated cointreau natural extract of bergamot and Cointreau concentrate. Welcome to the islands with the Caribbean Rum Cocktail puree, a mixture of pineapple, coconut milk, lime and rum for a distinctly tropical taste! Ask your distributor for our Gourmet Puree recipe sheets or contact Les Vergers Boiron directly by phone or on the website: www.boironfreres.com Z OOM Stringent quality standards! Quality has always been a stated priority for Vergers Boiron to the point of making the company a reference on its market. This requirement demands tremendous rigour and method to satisfy professionals. Here are a few examples of the quality procedures we implement and apply every day at our processing and packing facilities in Valence (France): HACCP : Hazard Analysis Critical Control Point A regulatory method set up by NASA in 1972 to guarantee food safety to astronauts during their space missions. Its objective: identify risks to guarantee consumer health and reassure customers about product safety. Example for Les Vergers Boiron fruit purees: Manufactured lots are blocked and may not be sold: only quality control releases finished product lots after strict verification of critical points. ISO : International System Organisation CERTIFICATION. This involves recognition by an outside, independent organisation, that the company s organisation complies with a norm. Certified ISO 9002 since 1999, Les Vergers Boiron are certified ISO 9001 version 2000 since 2003. Its objective: customer satisfaction. The ISO 9001 version 2000 norm is based on a process approach, an ongoing improvement policy, to increase customer satisfaction by complying with customers demands. QUALITY CONTROL: Control of raw materials. Origin, variety, sanitary state, packaging, but also taste, colour and physical and chemical properties are systematically checked. On-line quality control. All stages of production are carefully inspected Quality control of finished products. Includes bacterial analyses of all lots, the assessment of the organoleptic properties of the products after deep freezing. Release quality control. Includes checking the condition of the filters, the flash pasteurisation temperature, the operation of the metal detector, and the temperature of the product after deep freezing.