Creams, pastes and hydrated s pag. 1 pag. 2 pag. 3 pag. 4 pag. 5 pag. 6 pag. 7 /water s for flavouring s for s for - s for - s for pastry s for and water s for and
Oil /water s for flavouring CAO (without sugar) % 50% 100-150 g CHOC (s ) % powdered 45% 100-150 g MORELLINA % 26% 150-200 g MORELLINA BITTER - MORELLINA BITTER SP % 26% 150-200 g GIANDUJA PASTE % giandujahazelnut 43% 80-100 g ZABAIONE PASTE s Marsala water 80-120 g 1
Oil s for CUKICREAM COCOA CUKICREAM GIANDUJA CUKICREAM GIANDUJA INDUSTRY tarts CUKICREAM HAZELNUT CUKICREAM ALMOND almonds or shortbread CUKICREAM PISTACHIO pistachios or shortbread CHOCOBAKE CHOCOLAT before CHOCOBAKE WHITE before % powdered 35% and pain au chocolat and pain au chocolat FARCINUT UGATY GIANDUJA before % powdered 3.2% and pain au chocolat 2
Oil s for - MARIXCREM ideal for of: s CCIOLATA EXTREME ideal for of: s CCIOLATA and CCIOLATA D - summer version ideal for of: s CCIOLATA P - CCIOLATA SP ideal for of: s CCIOLATA E ideal for of: s CCIOLATA INDUSTRY 3222 and SOFT TYPE ideal for of: s CREMA INYECTAR IRCA ideal for of: s 3
Oil s for - CCIOLATA WHITE ideal for of: CHOCOCREAM WHITE ideal for of: CHOCOCREAM WHITE INDUSTRY ideal for of: CHOCOCREAM PISTACHIO ideal for of: CHOCOCREAM DARK ideal for of: 4
Oil s for pastry PRALIN DELICRISP CLASSIC, mousse and for PRALIN DELICRISP IR, mousse and for PRALIN DELICRISP BLANC, mousse and for PRALIN DELICRISP COCONTY, mousse and for PRALIN DELICRISP CARAMEL FLEUR DE SEL, mousse and for PRALIN DELICRISP FRUITS ROUGES, mousse and for 5
Oil s for and PASTA BITTER COVERCREAM CHOCOLATE COVERCREAM WHITE COVERCREAM LEMON MIRABELLA DARK 35-40 C 30-35 C 30-35 C 30-35 C 45 C % 33% % 23% % - % - % low fat 16% s and almonds s s and profiteroles and and profiteroles and profiteroles and profiteroles, s or s flavouring before of flaky pastry and shortbread Sacher torte MIRABELLA WHITE 45 C % - CHOCOSMART CHOCOLATE 32-35 C % 25% for Sacher-type for and puffs for s with melted or whipped product CHOCOSMART MILK CHOCOLATE 32-35 C % milk 18% for Sacher-type for and puffs for s with melted or whipped product CHOCOSMART WHITE CHOCOLATE WONDERCHOC WHITE 32-35 C 22-24 C % white 10% % white 25% s anhydrous milk fat for Sacher-type and cup and decoration for and puffs for s with melted or whipped product 6
Water s for and Seduction line TOFFEE D OR CARAMEL ready to for and flavouring ideal ideale for: s, muffins and cup before of flaky pastry and shortbread s flavouring topping MIRROR - shiny s heating for ideal for products at -18 C and : MIRROR EXTRA DARK CHOCOLATE (43% ) MIRROR DARK CHOCOLATE (40% ) MIRROR WHITE CHOCOLATE (25% white ) bavarian MIRROR EXTRA WHITE 50-55 C 3kg semifreddi profiteroles (-18 C) MIRROR GIANDUJA CHOCOLATE (35,8% gianduia choc.) MIRROR CARAMEL (97% caramel) 50-55 C MIRROR TOFFEE 50-55 C Sacher torte (-18 C) MIRROR PISTACHIO MIRROR STRAWBERRY mousses MIRROR KIWI MIRROR TANGERINE (-14 C) MIRROR LEMON spoon MIRROR WILD BERRIES desserts mixed with BLITZ ICE GLITTER SILVER or GOLD for -18 C products MIRROR RASPBERRY MIRROR AMARENA MIRROR NEUTRAL 50-55 C N.B.: products on which Mirror is applied should first be stabilized with Lilly or animal gelatins. CREMTIME - s ideal for before may be d while CREMTIME VANILLA 14 kg CREMTIME VANILLA THERMO CREMTIME CHOCOLATE THERMO - 14 kg CREMTIME GIANDUJA THERMO CREMTIME LEMON CREMTIME ORANGE CREMTIME WILD BERRIES AND YOGHURT tartlets, danish pastries flavouring for and flavouring for and flavouring for and 7
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