Excellence range: the industrial pastry chef's pantry

In industrial pastry, the consistency of an entremet or a filled viennoiserie depends as much on the filling as on the dough. The Excellence range is designed as a ready-to-use pantry for holding that consistency from one batch to the next.

The fillings (Pistachio, Caramel, Strawberry, Chocolate…) are formulated with a texturising system that limits moisture migration towards the dough — the weak point of “homemade” fillings, which soak a laminated dough or soften a tart base after 48 hours.

The glaze mirrors (Raspberry, Lemon, Neutral…) deliver a stable shine and a clean cut, without re-baking or delicate temperature adjustments.

The pastry creams come in cold and hot versions. The cold version gives constant foaming and a fast set, with no risk of over-cooking; the hot version remains preferred for certain taste and oven-resistance applications.

All these products are tested on real production cycles: resistance to heat, buffet and freezing, resistance to sweating after thawing, foaming stability. Packed in 4 kg buckets or 5 kg bags, they fit into viennoiserie, entremet and biscuit lines.

Describe the application, the storage mode and the target shelf life: we point you to the right references and send samples. See the full pastry range and our brands.