Products - Solutions Catalogue 2009

Products - solutions
CATALOGUE 2009

Our commitment,

We commit ourselves to be the partner more attentive to your needs. Wherever you
are acting in the flour industry: Milling, Baking, Pastry, confectionery, biscuit or
catering, we can, as we do since 1987, help you through technological, technical and
products solutions. Together, we closely cooperate for the development of your
products and our services. We are aware that you are not only looking for products to
CARIF SA
solve your production problems or develop new products but for solutions adapted
to your environment. That’s why instead of creating a catalogue of standard products,
we offer global solutions

Our passion is to help you increase your performances and satisfy your customers’
requirements. To achieve that goal our team of experts and our laboratory facilities
and equipment are at your entire disposal. Our experience combined to our
knowledge of dough, raw materials, technologies and equipment enable us to
cooperate hand in hand with your Research and Development team to develop
innovative solutions for your customers.

CARIF is Certified ISO 9001/2000 and ensures by important means the quality of its
products. For you, we rigorously check in our analysis laboratory the quality of the
raw materials entering our products and their conformity to your specifications .

Our R&D laboratory is also a key site for your development allowing you to be more
reactive to the market requirements. We invite you to contact our team in order to
submit your projects and we will work together in the strictest respect of
confidentiality for our mutual benefit.

Guy de la Serve
President of CARIF SA

2 Our team is at your entire disposal for additional information
CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82

General Summary

BAKERY 5
PASTRY 11
CONFECTIONERY 15
CATERING 21
AROMAS & COLOURINGS 23
RAW MATERIALS 27

Our team is at your entire disposal for additional information
3

ORGANIC BREAD IMPROVER 6

FRENCH TRADITION BREAD IMPROVER 6
Boulangerie
TOAST BREAD IMPROVER 6

SPECIFIC BREAD IMPROVERS 7

MILLING CORRECTORS 7

EXPORT BREAD IMPROVERS 7
CONCENTRATED BREAD IMPROVERS
SPECIFIC EXPORT BREAD IMPROVERS

TECHNOLOGICAL BREAD IMPROVERS 8
DIRECT :
CONTROLLED PROOFING / LONG KEEP:
STANDARD FROZEN DOUGH:
PART BAKED
READY TO BAKE BREAD / PRE-PROOFED FROZEN :

UTILIZATION OF CARIF IMPROVERS 9
WHICH IMPROVER IS THE MOST ADAPTED ?

MIXES & PREMIXES FOR SPECIAL BREADS 10
MIXES:
25% AND 50% PREMIXES

Our team is at your entire disposal for additional information 5

ORGANIC BREAD IMPROVER

PRODUCT DESCRIPTION DOSAGE

CARIDOUGH Organic bread is an improver in powder form certified by ECOCERT®. It brings a good and 1% of the flour
ORGANIC easy machine work and moulding after perfect smoothening of the dough. Its enzymatic weight
403.202.42 structure controls fermentation allowing obtaining an optimum volume in the oven with
opened scarifications.
ORGANIC BREAD strengthens the natural wheat aromas and gives an opened crumb
texture. The crumb remains lightly humid improving the natural preservation of the bread
by getting dry slower.

FRENCH TRADITION BREAD IMPROVER

FRENCH Improver formulated from ingredients specially selected in accordance with French 1% of the flour
TRADITION legislation in force. weight
403.902.25 FRENCH TRADITION allows a perfect smoothening of the dough by accelerating the
gluten net formation, and brings a good and easy machine work and moulding. It controls
fermentation for an optimum development in the oven.

TOAST BREAD IMPROVERS

PRODUIT DESCRIPTION UTILISATION
SOFTNESS SOFTNESS IMPROVER is a powerful gel softener. It allows an “ALL-IN” production with 1 to 4% of flour
IMPROVER a perfect smoothening of the dough easing both the machine work and the moulding weight
403.501.07 process.
It also regulates the fermentation and eliminates the porosity of the gluten which gives an
excellent development in the oven, with a thin light crust, a well-structured crumb and
consistently thin alveolus.
The softness to the touch is considerably enhanced. The product melts in the mouth and
stays pleasant for many weeks.
SOFT TOAST Powder improver for the production of delicious toast bread. SOFT TOAST improves and 1.5% of the flour
403.102.55 preserves softness-to-the-touch and melting-in-the-mouth, gives an anti-staling effect and weight
lengthens preservation of the products.

6

SPECIFIC IMPROVERS

Notre expérience dans ADAPTS de la PRODUCTS TO YOURdévelopper des améliorants spécifiques à votre production.
CARIF le domaine ITS panification nous permet de PRODUCTION ENVIRONMENT
Our specific improvers are formulated on the basis of flour analysis and baking trials. They are then validated in your production
environment from samples shipment and/or intervention of our technical team.
Do not hesitate to contact our technical team to introduce your requirements.

MILLING CORRECTORS

CARIMILL CARIMILL is a milling corrector directly incorporated in the flour at the mill and To be determined.
specifically formulated to compensate wheat or flour weaknesses and enhance baking
characteristics.

EXPORT IMPROVERS

CONCENTRATED IMPROVERS:
I order to answer export business requirements, CARIF has created a range of concentrated improvers. Their purpose is to get the best
baking results at the lowest cost price.

PRODUIC DESCRIPTION DOSAGE
BAGUETTE This bread improver is highly concentrated for the best results with the lowest cost. 10 to 15 g for 100 Kg
PLUS flour
BAGUETTE PLUS makes the dough supple and easy to work, and regularizes
403.202.54
fermentation which is faster at its beginning.
It gives a beautiful aspect to the bread (opened scarifications, impressive volume, a
highly coloured and crusty crust and a nice white crumb).
An excellent and completely natural wheat aroma appears after baking.
TALMERON TALMERON has a very low cost price because of its high concentration. It makes the 10 to 20 g for 100 Kg
403.952.14 dough supple and easy to work with machine. It regularizes fermentation which is faster flour in direct
at its beginning. It gives a very beautiful aspect to the bread. process.
20 to 30 g in
controlled proofing.

SPECIFIC IMPROVERS:
Depending on your requirements we create specific improvers on demand:

CARIMIX CARIMIX is a bread making improver specifically adapted to your flour and your To be determined
production environment. For more information please contact us.

7

TECHNOLOGICAL IMPROVERS
CARIF Improvers optimise all aspects of the bread and give flexibility along the baking process: kneading, proofing,
baking, conservation…
Whichever making process your are using, optimise your work with CARIF’s products.

DIRECT:
In direct bread making, the use of an improver allows obtaining an extensible dough, easy to smoothen while
kneading , with a faster and consistent proofing giving more voluminous product
LITTORAL Powder improver prolonging freshness and preservation of bread after baking especially 0.5% In direct
SUPER ACTION in dry and hot areas. 0.8-1% In delayed
403.202.13 This product can be used in both direct or delayed baking processes. baking process.

RECORD BREAD Improver for all types of bread giving a excellent elasticity and a great extensibility while 0.5% en directe
403.202.02 shaping easing the machine work. RECORD BREAD brings a consistent and fast proofing 0.8-1% en pousse
and lengthens bread freshness and preservation. contrôlée.

CONTROLLED PROOFING:
Optimise your work using improvers which will give more tolerance to your dough along the process and allow you
producing consistent bread with no bubbles on the crust.
CONTROLLED CONTROLLED PROOFING allows an infinite control over the rate of dough proofing 0.5% on flour weight
PROOFING in the cooling room for periods of up to 72 hours.
403.002.04 It gives an excellent extensibility and a regular moulding with no superficial tears.

FROZEN DOUGH:
DESCRIPTION DOSAGE
PRODUCT
FROZEN FROZEN DOUGH brings a good elasticity to the dough which makes easier to work 0.5% to 1%
DOUGH with and enhances its extensibility during moulding. This improver avoids water release on flour weight
403.002.18 on the surface of the dough pieces while they are defrosting.
The proofing is fast and steady with no tears on the surface.
After an excellent development in the oven, the bread is golden and shiny with a
crumb that has well opened alveolus.

PART-BAKED:
PART-BAKED Améliorant conçu pour la production de tous types de pains précuits. 0.5 to 1%
403.302.03 PAIN PRECUIT corrige le manque de force des farines, renforce le développement du
réseau glutineux et permet d’obtenir une pâte sans déchirement et des boules lisses.

READY-TO-BAKE / PRE-PROOFED FROZEN:
RTB R.T.B BREAD corrects short tenacious flours that could tear while kneading. It makes the 0.5% to 1% on flour
Ready To Bake moulding more consistent and allows production of long French baguettes. weight
403.002.18 As we have total expertise in R.T.B. process, we are able to provide you advice and
training.

8

CARIF’S IMPROVERS UTILIZATION

WHICH IMPROVER IS MOST ADAPTED?

9

SPECIAL BREADS MIXES & PREMIXES
Increase your production and improves your benefits.
You want to satisfy your customers and develop your products range. CARIF has designed an entire range of mixes and
premixes for the production of very special breads.

MIXES:
(CARIF mixes are ready to use, contain salt and only need addition of water and yeast.)
PRODUCT DESCRIPTION
WHOLE MEAL Powder mix for an easy production of healthy whole meal bread of all shapes.

RYE BREAD Powder mix for an easy production of classic rye bread with an original flavour and texture..

25 AND 50 % PREMIXES:
(CARIF premixes are ready to use, contain salt and only need addition of water and yeast )
PRODUCT DESCRIPTION
WHOLE MEAL Premix for an easy production of healthy whole meal bread of all shapes.

BRAN Premix for an easy production of delicious bran bread of all shapes rich in fibres.

POPPY Premix for an easy production of appetizing poppy seeds bread of all shapes.

FIBRES Premix for an easy production of fibres bread of all shape giving vitality and wellness and easing
digestion.

COUNTRY Premix for an easy production of delicious country bread of all shapes with a strong crust and
traditional flavours.

RYE Premix for an easy production of perfect rye bread of all shapes.

CEREALS Premix for an easy production of cereals bread of all shapes containing 7 seeds and cereals.

FRENCH BAGUETTE Premix for an easy preparation of French traditional long baguettes or small restaurant breads with
golden colour crispy crust and the authentic wheat aroma.

CIABATTA Premix for an easy production the delicate Italian Ciabatta with its strong crispy crust and its well
opened crumb.

FOCACCIA Premix for an easy production of appetizing Italian Focaccia which can be serve either during meals or
as snacks.

VIENNA Premix for an easy production of the famous soft golden Vienna’s bread with its rich colour and thin
brioche-like crumb.

10

PASTRY MIXES 12

PASTRY IMPROVER 12
DIRECT:
PASTRY

FROZEN / READY-TO-BAKE FROZEN:

ORGANIC PASTRY IMPROVERS 13

SOFTNESS, MELTING-IN-THE-MOUTH
& PRESERVATION IMPROVERS 13

EXPORT SEPECIFIC IMPROVERS 13

BAKING CUSTARD CREAM 14

PUFF PASTRY IMPROVER 14

EGG-FREE COATING PRODUCT 14

11

PASTRY MIXES

PRODUCT DESCRIPTION UTILIZATION
BUTTER BRIOCHE Mix for an easy production of voluminous and delicious round butter brioche in moulds or Add water and yeast
MIX on trays.

CROISSANT Mix for an easy production of delicious traditional French croissant in direct or frozen Add water and yeast
processes. This product is suitable for production on trays or automatic lines.

PASTRY IMPROVERS

DIRECT:
PRODUCT DESCRIPTION DOSAGEN
MAXI SOFT This improver improves suppleness of the dough and increases the volume taken by the 2 to 4% on flour
403.102.96 products along the process and especially while baking. It strongly enhances the weight
products softness and their preservation.

CARIPASTRY Improver fastening the dough smoothening while kneading and providing a better dough 1 to 1.5% on flour
VOLUME texture for an easy machine work. Final products have an excellent volume with a greatly weight
403.952.72 improved softness for a longer shelf life.

FROZEN DOUGH / READY-TO-BAKE FROZEN:


CARIPASTRY R.T.B increases the production of dough with a lower material cost 1% in direct
CARIPASTRY RTB price. It is adapted to weak flour and provides tolerance along the process. The 1-2% in frozen dough
403.402.02 fermentation is fastened and consistent. The final softness is improved with more added 3-4% in RTB process.
water. It reinforces the development in the oven for high volume loads. (on flour weight)

CARIPASTRY INDUSTRY suites perfectly to deep-freezing processes; this improver 0.7% to 1% In direct
CARIPASTRY allows reduction of time between the different lamination turns. It eases the 1% in frozen dough.
INDUSTRY lengthening process and avoids phenomenon of retraction during the lamination of the
403.402.03 (on flour weight)
dough pieces. It produces well-developed croissants of consistent quality. The raised
flaky pastry is well aerated and light in the mouth

12

ORGANIC PASTRY IMPORVER

ORGANIC Improver designed on demand in order to suit the local organic flour specifications and To be determined
PASTRY the production process.
SPECIFIQUE

SOFTNESS, MELTING-IN-THE-MOUTH & PRESERVATION:

CARI Preservatives in powder form protecting all products against moulds and bacteria. 1 to 3% on total
PRESERVATION dough weight
403.102.02

SOFTNESS IMPROVER is a powerful and universal gel softener. It allows an “ALL-IN”
production with a perfect smoothening of the dough easing both the machine work and Pastry: 2% on flour
SOFTNESS the moulding process. It also regulates the fermentation and eliminates the porosity of weight.
IMPROVER the gluten providing an excellent development in the oven, with a thin light crust, a well-
(GEL) structured crumb and consistently thin alveolus. Biscuits: 0.5 to 1% on
403.502.06 Softness to the touch is considerably enhanced. The products melt in the mouth and total dough weight.
remain pleasant for many weeks.
CARIBISCUIT CARIBISCUIT SOFTNESS acts by water retention allowing a longer shelf life. It gives 2 to 5%
SOFTENER to the biscuit a much-appreciated softness. on dough weight.
403.502.03 Its Anti-fungus activity slows down moulds and yeasts development on final products.

CARISOFT gives and preserves the softness and the melting of the product. It prevents 4% on flour weight.
CARISOFT the loaf from getting stale and improves its preserving.

SPECIFIC EXPORT IMPROVER
Depending on your requirements we designed specific products adapted to your environment:

CARIPASTRY CARIPASTRY is a specific improver designed for pastry production on the basis of flour To be determined.
analysis and pastry making trials. The product is then adapted to your process and any
other key point of your environment.

13

BAKING CUSTARD CREAM

BAKING CUSTARD Preparation in powder for an easy production of a custard cream specifically designed 600g / 1 litre of cold
404.102.02 for baking which has an excellent hold at baking. It is used to as filling for raisin buns, water.
Swiss brioche, and any other product in which the filling must not collapse and disappear
during baking.

PUFF PASTRY

ANTI-RETRACTION This improver avoids retraction of the puff pastry dough while cutting and eases the 1% on flour weight.
403.002.23 process.

EGG-FREE COATING PRODUCT

DORALIS This powder egg-free coating product allows: 130g / 1 litre of
COLOR 130 -In spray AIRLESS’: 800 to 880 pieces of croissant size pastries. water
404.502.08 - In spray “compressed air”: 500 to 560 pieces of croissant size pastries.
DORALIS COLOR gives a coloured shiny aspect any product on which it is applied.

14 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82

Confectionery
CONFECTIONERY PRODUCTS 16
YELLOW DOUGH MIXES
Cakes
Soft cakes preparations
Tarts
Others
SPONGE CAKE MIXES
BAVARIAN MIXES
SOFTNESS & MELTING-IN-THE-MOUTH IMPROVERS
BISCUIT PRESERVATIVES
BISCUIT SOFTNESS IMPROVER

PREPARATIONS FOR CREAMS 19
HOT CUSTARD CREAM
COLD CUSTARD CREAM
FLORENTINE CREAM
BUTTER CREAM
DECORATION CREAM
ALMOND CREAM
LEMON CREAM
CATERING CREAMS AND MOUSSES

GLAZING 20

15

CONFECTIONERY PRODUCTS
MIXES PÂTES JAUNES:
Cakes :
MAXI CAKE II Emulsifier in gel form for the production of soft sponge cakes and cakes 1 to 3% on the dough
404.302.26 allowing an « ALL IN » process. weight.

CAKE MIX Very convenient mix allowing manufacturing an excellent cake that can be 1 kg Cake mix
accommodated with candied fruits, raisins or any other ingredient of your 325 g vegetable oil
choice. 440 g water

Soft cakes preparations:
BROWNIES MIX Convenient mix for an easy production of meting-in-the-mouth chocolate Add eggs, butter and
404.602.05 brownies that can be accommodated with nuts. water.

MUFFIN MIX Convenient mix for an easy production of the original soft golden muffin. Add oil, eggs and water
404.602.09

ALMOND BISCUIT Convenient mix for the production of the soft French almond biscuit 1 kg of mix
MIX “Financier”. 500 g water.
“FINANCIER” 500 g of butter.
404.602.04

Tarts:
TART BOTTOM MIX Very convenient mix for the fast and easy production of an excellent sugar Add water and eventually
408.002.41 pastry. butter for an even better
taste.

Others:
Powder preparation for an easy and fast production of delicious and melting 750 g water/kg of mix
WAFFLE MIX in the mouth waffles.
408.992.10

FRENCH Powder preparation for the production of appetizing and soft French
PANCAKES MIX pancakes.
404.602.11

CHURROS Powder preparation for an easy and fast production of delicious churros.
PREMIX
408.002.26

16

CONFECTIONERY PREPARATIONS

SPONGE CAKE MIXES:
This powder mix gives a sponge cake of great quality with a thin texture both Add water and eggs
SPONGE CAKE MIX aerated and supple. The final product will readily accept syrup or alcoholic (On trays or moulds)
404.002.01 flavourings, such as Rum, Kirsch, Grand Marnier, etc…

COCOA SPONGE CA- This powder mix makes a high quality cocoa sponge cake with a thin, supple Add water and eggs
KE MIX and aerated texture. The frequent problems of hygiene usually encountered (On trays or moulds)
404.002.02 with cocoa powder are eliminated.

BAVARIAN MIXES:
Preparations for light aerated mousses that can be accommodated with fruit pieces:
PRODUCT PRODUCT PRODUCT PRODUCT
NEUTRAL BAVARIAN CHERRY BAVAROIS
404.302.02 ORANGE BAVARIAN 404.302.35 PINEAPPLE BAVAROIS
404.302.03 404.302.14

COCOA BAVARIAN BLACK CURRANT BAVARIAN
404.302.05 RASPBERRY BAVARIAN 404.302.10 EXOTIC BAVAROIS
404.302.07 404.302.09

COFFEE BAVARIAN PEAR BAVARIAN
404.302.33 STRAWBERRYBAVARIAN 404.302.13 BANANA BAVARIAN
404.302.06 404.302.12

LEMON BAVARIAN CHOCO-MINT BAVARIAN
404.302.04 APRICOT BAVARIAN 404.302.11
404.302.08

PRODUCT DESCRIPTION
ALL IN ONE ALL IN ONE Bavarian mixes are powder preparations for an instant production of excellent mousses
BAVARIAN MIX containing delicates fruit pieces. Water is the only ingredient to be added to the preparation.
404.302.34

DESSERT JELLY Powder preparation for production of Bavarian mousses with fruit or milk.
404.302.15

17

CONFECTIONERY PREPARATIONS

SOFTNESS AND MELTING IN THE MOUTH IMPROVERS:

Gel emulsifier for the production of sponge cakes and cocoa sponge cakes 2.5 to 3% on the dough
SUPER SPONGE allowing an ALL IN process. It strongly improves sponge cakes texture and weight.
404.302.24 volume.

Gel emulsifier for the production of soft sponge cakes and cakes. 1 to 3% on the dough
MAXI CAKE weight.
404.302.25

BISCUIT PRESERVATIVES:
BISCUIT Liquid product enhancing preservation of yellow dough such as cakes, 1 to 3% on the total weight
PRESERVATOR sponge cakes, madeleines ...
402.991.00

BISCUIT SOFTNESS IMPROVER:

BISCUIT SOFTNER This improver considerably enhances biscuit softness. Thanks to its anti
403.502.03 fungus activity it increases products preservation.

18

PREPARATIONS FOR CREAMS & MOUSSES

HOT CUSTARD CREAM:
HOT CUSTARD Powder preparation for a convenient production of a hot custard cream Add eggs and sugar
CREAM designed for use in either filling or custard tart making. The cream is baking
stable and can de frozen.

COLD CUSTARD CREAM:
Powder preparation for cold custard cream with a delicate milk and vanilla 400 g / litre of cold water.
SPECIAL F flavour. The cream can be frozen or baked in products.
404.102.28 Its strong hold eases its use as a filling cream.

SUPERIOR CUSTARD Preparation in powder form for the fast and easy production of an home 400 g / litre of cold water.
CREAM made quality custard cream with a strong hold and a delicious milk and
404.102.10 vanilla flavour. It can be use as a filling and perfectly bears freezing.

FLORENTINE CREAM:

This powder preparation makes a Florentine cream which when used with a 400 to 500 g / litre of cold
pastry bag makes stable, well finished decorations. Its characteristics are as water.
follows:
FLORENTINE
-Excellent texture with perfect shape preservation on both freezing and
404.102.05
subsequent thaw;
-Will readily accept the addition of alcohol;
-A delightful taste and a pleasant consistency.
It can be re-whipped several times without loss of quality.

BUTTER CREAM:

This liquid preparation for butter cream gives the highest results. 600 to 900 g / kg of butter or
CARIFINE vegetal fat.
It is easy to work with and stands both deep-freezing and flavouring
404.801.04

DECORATION CREAMS:
Powder mix for the production of a light whipped which keeps an excellent 500 g / litre of cold water.
MIX «C» shape and is flavoured with vanilla. It is only necessary to add water to “MIX
408.002.12 C” in order to obtain a light and smooth cream.
The resulting cream is steady and can be used in arrangement, filling or
Bavarian making (see our Bavarian range).
It can be coloured or flavoured, and bears freezing.
Subtle blend between mousse and cream, DECORATION MOUSSE is suitable 600 g / litre of cold water.
DECORATION both for the desserts decoration and products filling
MOUSSE
404.102.30

19

PREPARATIONS FOR CREAMS

ALMOND CREAMS:
Mix for the production of an delicious almond cream designed for filling and Add butter, sugar, eggs and
ALMOND CREAM baking in products such as frangipane or “Galette des rois”. water.
404.602.03

Mix for the production of a superior almond cream rich in almond powder for Add butter, sugar, eggs and
SUPERIOR ALMOND
the production of high quality added value products. water.
CREAM
404.602.10

LEMON CREAM:
LEMON MIX Powder mix for an easy and fast production of an unctuous and delicious Add water and eggs.
408.002.13-3 lemon cream that can be frozen for an eventual delayed baking.

CATERING MOUSSES AND CREAMS:
CREME BRULEE Powder preparation for the production of a delicate Crème brulee with a Add liquid fresh cream and
404.102.34 strong vanilla flavour. Easy and fast to use, it is perfectly suitable for milk.
restaurants and collective organizations.

CHOCOLATE Powder preparation for an unctuous and light chocolate mousse. Easy to use, 1250 g of milk / Kg of
MOUSSE it is perfectly suitable for restaurants and collective organizations. chocolate mousse
404.702.03 preparation.

GLAZING


COLD NEUTRAL Cold glazing product for fruits tart, pastries… It gives a beautiful shiny aspects Spread with your favourite
REFLECT to your products while protecting the fruits. instrument or using a
404.501.01 This product can be sprayed using a machine. glazing machine.

BLACK REFLECT Shiny black chocolate glazing bearing deep-freezing. Melt and spread on cold
404.501.03 products.

CHOCOGLAS CHOCOGLAS is a milk chocolate glazing ready tu use. It is perfectly convenient Spread on cold products.
404.501.12 for both fresh or frozen cakes glazing.

20

CATERING MIXES 22

CATERING AROMAS 22
TRAITEUR

BAKING POWDERS 22

21

CATERING MIXES

Béchamel mix:

Powder mix for an instant preparation of a delicious Béchamel sauce which bears 200 g / litre of
BECHAMEL MIX 200 both freezing and baking. The Béchamel sauce readily accepts the addition of aromas water.
404.902.07 or eggs.

ONION Powder mix with the same characteristics as the above product but with a delicate 200 g / litre of
BECHAMEL MIX 200 onion taste. water.
404.902.06

CATERING AROMAS

Aromatic preparation in powder for pizza dough. 2 to 5 g per kg of dough.
PIZZA
402.552.01

BAKING POWDERS

Universal Baking powder for all types of dough. 10 to 30g / kg of flour.
BAKING POWDER
404.992.04

DOUBLE ACTING Double action baking powder for frozen products. 10 g / kg of dough.
BAKING POWDER
404.992.03

22 CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82

AROMAS & COLOURINGS

POWDER AROMAS 24

GEL AROMAS 25

SPECIFIC GEL AROMAS 25

LIQUID AROMAS 26

ALCOHOL BASED AROMAS 26

LIQUID COLOURINGS 27

POWDER COLOURINGS 27

23

POWDER AROMAS

Powerful, fresh and woody vanilla aroma with an excellent baking stability. 1 to 5 g / kg
BISCUIT VANILLA
402.042.01

French type fine but powerful vanilla aroma with an excellent baking stability. 1 to 5 g / kg
VANILLA Legal status: identical to nature.
402.042.04

Complex aroma of orange, lemon and vanilla with an excellent baking stability for 4 to 5 g / kg
KINGS brioches and biscuits.
402.042.03

Natural anise aroma for the production of pastries and biscuits. 3 to 5 g / kg
NATURAL ANISE
402.052.02

Baking stable cocoa aroma for the direct use in all types of dough 1 to 5 g / kg
COCOA
402.082.01

This Baking stable aroma replaces orange blossom cologne as an economical 5 to 10 g / kg
ORANGE BLOSSON solution.
402.091.06

Classics:

The below aromas are baking stable and can be used in any types of dough.

PRODUCT DOSAGE
STRAWBERRY LEMON ORANGE TANGERINE MINT 1 to 5 g / kg.
402.012.03 402.032.01 402.032.02 402.032.03 402.092.02

24

GEL AROMAS
Gel aromas are particularly delicates and are to be used in non baked products. They are perfect to flavour creams
or mousses.
PRODUCT DOSAGE PRODUCT DOSAGE

APRICOT 5 to 10% on total weight STRAWBERRY 1 to 5% on total weight
402.001.01 402.012.01

PEAR 5 to 10% on total weight ORANGE 1 to 5% on total weight
402.001.02 402.031.03

BANANA 5 to 10% on total weight LEMON 1 to 5% on total weight
402.001.03 402.031.06

APPLE 5 to 10% on total weight TANGERINE 5 to 10% on total weight
402.001.04 402.031.08

RASPBERRY 5 to 10% on total weight LEMON ALMOND 10 g per kg
402.011.02 402.031.09

BLACK CURRANT 5 to 10% on total weight MINT 5 to 10% on total weight
402.011.05 402.091.05

SPECIFIC GEL AROMAS

RASPBERRY Thanks to its perfect dilution this aroma gives a fresh strawberry taste to your 0,8%
402.011.03 products.

BLUEBERRY Blueberry juice aroma for creams and cakes. 10 to 15 g / kg
402.011.06

STRAWBERRY Fresh strawberry aroma for creams and cakes. 0,5 to 2,5%
402.012.04

VANILLA Powerful vanilla aroma for all products. 5 g / kg
402.041.02

BITTER ALMOND Strong almond flavour for cakes and bakes products. 5 to 10 g / kg
402.061.01

25

LIQUID AROMAS
STRAWBERRY Powerful strawberry aroma for baked products. 5 to 10 g / kg
402.011.01

RASPBERRY Fresh raspberry . 1 to 5 g / Kg
402.011.04

NATURAL Highly concentrated aroma for biscuits. 1 to 5 g / kg
LEMON
402.031.05
NATURAL Highly concentrated aroma for biscuits. 1 to 5 g / kg
ORANGE
402.031.10
PISTACHIO Aroma for confectionery, creams, candies... 5 to 10 g / kg
402.063.00

HONEY Aroma giving or strengthening the taste and perfume of honey to your products. 1 to 5 g / kg
402.071.01

COLA Aroma for all products. 10 to15 g / kg
402.091.01

« B » AROMA Aroma giving a pleasant taste and perfume of butter to any products in any products 1 to 5 g / kg
02.501.02 to which it is added. It is also used in products already containing butter to
strengthen the taste and perfume.

FLAVOURED ALCOHOL

VANILLA Vanilla aroma on alcohol base with an excellent baking stability. 5 to 10 g par kg de
402.043.02 product

VANILLA - RUM Vanilla aroma with a rum note for direct spraying into packaging. 0.5 g to 5 g per
402.043.03 product

VANILLA Vanilla aroma for direct spraying into packaging. 0.5 g to 5 g per
402.043.05 product

Our aromas are packed in cans of 30, 20, 10 or 5 Litres.

26

LIQUID COLOURINGS
The use of a colouring is a strong marketing factor when penetrating a specific market.
The level of use of a colouring depends on the desired tint.
As an indication, 7 to 8 g per Kg of flour.

ORANGE GREEN
YELLOW 412.201.01 PINK 412.601.01
412.001.03 412.401.01

RED CHOCOLATE BROWN
EGG YOLK 412.301.01 BLUE 412.701.01
412.101.01 412.501.01

POWDER COLOURINGS

ORANGE CARAMEL
CAROTENE 412.202.00 GREEN 406.202.03
412.001.02 406.202.04

YELLOW BLUE
412.001.01 RED 406.202.08 CARAMEL BLACK
412.302.02 406.202.01

EGG YOLK CHOCOLATE BROWN
412.102.00 PINK 406.202.02 BLACK
412.402.00 406.202.07

27

MATERIALS
RAW

ENZYMES & ADDITIVES 29

FLOURS AND STARCH 29

SWEETENERS 29

OTHER RAW MATERIALS 29

28

ENZYMES & ADDITIVES

PRODUCT PACKAGING PRODUCT PACKAGING
ENZYMES & ENZYMES STABILIZING AGENTS
COCKTAILS

WHIPPING AGENTS & THICKENING & Sacs de 25kg
EMULSIFIERS GELATINIZING AGENTS

BAKING POWDERS 25kg bags PRESERVATIVES Sacs de 20kg / 25kg

FLOURS AND STARCH

FLOURS & SHORTS 25kg bags SOYA & DERIVATES 25kg bags

STARCH & FECULA 25kg bags WHEAT GLUTEN 25kg bags

SWEETENERS

LIQUID SWEETENERS 24kg buckets POWDER SWEETENERS 25kg bags

OTHER RAW MATERIALS

MILK & DERIVATES 25kg bags ESSENTIAL OILS & AROMAS Bottles of 1L
Cans of 5L/10L/25L/30L

COCOA & DERIVATES 10kg / 15kg cardboard MATIÈRES GRASSES Sacs 25kg
boxes

FRUITS & DERIVATES SEL Sacs 25kg

CARIF S.A.* ZAC de la violette * BP 24131* 31241 L’UNION France * Tel: +33(0)5 62 89 21 20 * Fax: +33(5) 61 74 20 82 29

Products - Solutions Catalogue 2009

Products - Solutions Catalogue 2009

Recommandé

Recommandé

Contenu connexe

En vedette

En vedette (10)

Similaire à Products - Solutions Catalogue 2009

Similaire à Products - Solutions Catalogue 2009 (14)

Plus de EUROPAGES

Plus de EUROPAGES (20)

Dernier

Dernier (20)

Products - Solutions Catalogue 2009