Excellence pastry ranges & fillings
The Excellence range brings together ready-to-use fillings, mirror glazes and creams, formulated for production: batch-to-batch regularity, heat hold and freeze resistance.
In brief
The Excellence range brings together ready-to-use fillings, mirror glazes and creams, formulated for production: batch-to-batch regularity, heat hold and freeze resistance.
Who it is for
Industrial pastry, viennoiserie-pastry workshops, hotels & restaurants, caterers
Contacts
Head pastry chef, pastry production manager, R&D, buyer (hospitality)
The problem solved
Homemade fillings that soak laminated dough; creams and glazes irregular from one batch to the next; hold in hot display, at the buffet and under freezing.
Ready-to-use fillings
Pistachio, Caramel, Strawberry, Chocolate, Vanilla, Lemon, Raspberry, Orange. A texturizing system limits moisture migration into the dough — the weak point of homemade fillings that soak laminated dough.
Mirror glazes
Stable shine and clean cutting, without recooking or delicate temperature adjustment. Raspberry, Chocolate, Lemon, Neutral.
Cold and hot pastry creams
The cold version gives a constant whipping and quick set-up, with no risk of overcooking. The hot version is still preferred for certain flavour and oven-hold applications. Both are validated on the freeze-thaw cycle.
Shelf life & control
Shelf life: 12 months (best-before date). Each batch is self-monitored for microbiology by an accredited external laboratory (NM ISO standards) — absence of Salmonella and Listeria, hygiene flora within limits. Analysis reports are provided to quality departments on request.
Products in the range
- Excellence Crème4 kg tub
- Ready-to-use creams/fillings — 7 flavours (Caramel, Lemon, Strawberry, Raspberry, Orange, Pistachio, Vanilla)Tart fillings, viennoiserie, entremets, chilled desserts
- Excellence Miroir4 kg tub
- Mirror glazes — 5 flavours (Caramel, Chocolate, Lemon, Raspberry, Vanilla)Glossy glaze for entremets and cakes
- Expert Crème & Expert Miroir4 kg tub
- Complementary line — same flavours, positioning to be clarifiedIndustrial pastry and workshops
- Crème Pâtissière à Froid / à Chaud5 kg bag
- Instant cold-prepared or traditional hot-cooked baseOven hold, whipping stability, freeze cycle
- Crème Chantilly5 kg bag
- High-stability whipping powderPastry fillings
Download the data sheet (FR) · See all packaging in the catalogue
Test excellence pastry ranges & fillings on your line
Free 1 kg sample, no commitment, with a trial protocol adapted to your applications and freezing cycle.
Get a call back from a technician