Organic Artisan Syrups

Light Syrup Apricot Halves La Pulpe (3/1 can, 2.4 kg), selected French fruits. For tarts, cakes, desserts, and decorations. Professional pastry format.

Lychees in light syrup (3/4 can, 565 g), Kody, with subtly fragrant pearly flesh (rose and muscat). Refreshing, ready to use in pastries and desserts.

Mango in syrup (4/4 tin), tender and fruity, ready to use. Perfect for dessert, with Greek yogurt, in verrines, or for preparing your exotic pastries.

Pitted Bigarreau Cherries in Light Syrup (4/4 can, 850g), Brover, red cherries with a good sugar-acid balance. For cakes, fruit tarts and confectionery. Stable when cooked.

Peach halves in syrup (4/4 can, 820g), Brover, Yellow Cling variety, peeled and pitted by twisting. Beautiful, fleshy, and bake-stable for pies and desserts.

Peeled white grapes in light syrup (4/4 can, 850g), Brover, melt-in-the-mouth texture, Clean Label with no additives. Ideal for pastry creations and fruity desserts.

Almond milk – orgeat syrup (2 L), prepared from almond purée, without flavourings or colourings. For flavouring sorbets, blancmanges, creams and custards.

Glucose-fructose syrup in a 1 kg bucket, technical baking ingredient. Adds shine and softness and limits crystallization in glazes and confections.

Louis François liquid glucose syrup DE60 (10 kg bucket), for alcoholic ice cream, pastries and confectionery. Replaces all or part of glucose and sugar. Pro format.

Dehydrated Glucose Syrup Louis François (1 kg tube), stabilizes aerated products, less sweet taste. For ice cream and gelato mixes.

Louis François DE40 Glucose Syrup (10 kg bucket), suitable for cooked sugars in confectionery. Basic ingredient with flavorings, colorings, and sugar. Pro format.

Marguerite crystal glucose syrup (1 kg pail), binding agent and anti-crystallizer. For ice cream, nougatines, pulled sugar, caramels and croquembouches. Professional size.