Specialty (Macarons, Meringue)

Puratos ingredients to create Specialty (Macarons, Meringue)

Tegral Macaron

Great looks with smooth and bright shells. Crunchy from outside and soft from inside.

Brillo (Neutral, White, Caramel, Cocoa, Red Velvet & Pineapple)

ready to use thixotropic cold glaze for all delicate products. Good for glazing mousse, cream cakes. Gives a perfect gloss. Available in neutral, white , caramel, cocoa, red velvet and pineapple

Classic (Moka, Pineapple, Mango, Caramel)

Bake and freeze stable. High quality flavouring, constant quality and high shelf life. Available in pineapple, mango, caramel, moka flavours.

Easy Sponge Cocoa / Easy Sponge Cocoa Egg Free

Sponge cakes made with this concentrate have an optimum volume for greater yield. They combine a rich chocolate taste with a moist mouthfeel and light aerated texture. They do not contain any artificial colours. Available in both 'with egg; and without egg's versions.

Bavarois

Complete mix in powder form, for the production of mousse setting. Unflavoured to make multiple recipes from one batch.

Tegral Choco Sponge

Tegral Choco Sponge ensures now better consistency, superb mouthfeel and guarantees peace of mind. It is an endless solution for traditional cakes to snack cakes & more.

Vivafil (Strawberry, Mango, Guava Chilli)

Vivafil fillings are prepared with fruit puree: they contain more than 20% fruit. The texture is exceptionally pleasing and fresh in mouth. Available in strawberry,mango & guava chilli variants.

Tegral Sponge Egg Free Cocoa

Sponge cakes made with Tegral Sponge Egg free Cocoa cake mix have an optimum volume for greater yield. Rich taste, Moist mouth feel and light aerated texture

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