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Marrons glacés : conserver, présenter et vendre à la pièce
Guide pro marrons glacés : hygrométrie, DLUO, mise en valeur en vitrine, vente à la pièce ou au poids et réemploi des brisures en pâtisserie pour les fêtes.
Dates, almonds, pistachios, walnuts: varieties, ranges and buying guides for professionals.
Whole Branch and Bunch Dates: Palimex Pro Guide
Whole branch or bunch dates: presentation, season, storage, and handling for fine grocery stores, foodservice, and catering. Palimex pro guide, bulk packaging.
Bulk Medjoul Dates: Sizes, Origins, Season
Bulk Medjoul dates: jumbo and large sizes, origins Israel, Jordan and South Africa. Seasonality, storage and professional formats.
25 kg Bucket, Box, or Bag: How to Choose Based on Stock Rotation
Bucket, carton, or 25 kg bag: which packaging to choose based on your actual turnover in professional kitchens. Palimex advice for foodservice, grocers, and pastry chefs.
Dried Apricots: Sizes No. 1 to No. 4, Sulphured or Unsulphured | Palimex
How to read size grades No.1 to No.4 for dehydrated apricots, and choose between sulphured and unsulphured based on professional kitchen use. Buyer’s guide for foodservice, pastry chefs, and specialty grocery stores.
Almond, Blanched, Flaked, Powdered: Which Format to Choose?
Professional guide: uses, cooking performance, and storage of blanched almonds, flaked, slivered, and powdered. Procurement and B2B logistics tips from Palimex.
Bulk Macadamia: Sizes, Origins, Price per Kilo
B2B guide to macadamia nuts: origins, sizing, price per kilogram variations, and fat preservation. Order from 5 kg, pallet delivery for foodservice professionals.
Dehydrated sweetened fruits in bulk - Palimex B2B
Dehydrated sweetened fruits in bulk for professionals: aloe vera, mango, pineapple, papaya. 2 kg bucket formats, storage, added sugar, and pastry uses.
Bulk raisins: Malaga, Sultana, Golden | Palimex
Bulk raisins for professionals: Malaga, sultana, golden, Corinth. Calibres, moisture content, sulfites, and storage in CHR packaging.
Bulk pine nuts: origins, pricing, and storage
Bulk pine nuts: origins from China, Europe, and the Middle East, sizes, and storage. Professional formats for caterers and restaurateurs.
Hazelnuts in Bulk for Pastry Chefs | Palimex B2B
Bulk hazelnuts for pastry chefs: whole, roasted, crushed, powder. Origins, calibres, storage and professional B2B formats.
Bulk dried figs: Lerida, sizes, cartons
Bulk dried figs for professionals: origins, sizes, cartons and crowns. Sourcing, softness, best-before date and storage for foodservice and grocery stores.
Buying nuts in bulk: walnut kernels, calibers, storage
Bulk walnut kernels for professionals: qualities, calibers and storage. Pastry formats, rancidity and stock rotation.
Candied Fruits in Bulk: Price per Kilo & Professional Calibres
Bulk candied fruits for pastry chefs and caterers: varieties, calibres, price per kilo and storage. Cubes, peel, cherries - professional quote.
Almonds in bulk: varieties, calibres, professional formats | Palimex
Bulk almond for professionals: Nonpareil, Largueta, Marcona varieties, calibres, processed forms, storage and 5 kg, carton, pallet formats.
Oriental products, world flavors and culinary inspirations for pros.
Marrons glacés : conserver, présenter et vendre à la pièce
Guide pro marrons glacés : hygrométrie, DLUO, mise en valeur en vitrine, vente à la pièce ou au poids et réemploi des brisures en pâtisserie pour les fêtes.
Épices de l'hiver : pain d'épices, vin chaud et pâtisserie de Noël, dosage et achat
Guide B2B des épices d'hiver pour boulangers, pâtissiers et CHR : dosages au kilo et au litre, mélanges vin chaud et pain d'épices, approvisionnement en gros.
Nougat en meule : découpe à la coupe, conservation et vente au poids
Guide B2B pour épiceries et confiseries : réussir la découpe à la coupe du nougat en meule, limiter les pertes, maîtriser le stockage et l'affichage au poids.
Huile de friture : point de fumée, cycles et fin de vie
Maîtrisez le point de fumée de vos huiles de friture, optimisez la durée de vos cycles de cuisson et gérez la fin de vie selon les règles de la restauration pro.
Espig Grill Spices for Foodservice: Range, Dosages and Culinary Uses
Professional guide to Espig grill spices for foodservice: blends, 1 kg and 500 g catering formats, dosages per kilogram and marinade techniques for meats and vegetables.
Additives in Dried Fruits: Reading the Label (B2B)
Preservatives, anti-caking agents, coating agents: how to read a supplier technical sheet for dried and candied fruits. Guide for professional buyers.
Replacing Almond Powder in Professional Pastry | Palimex
Hazelnut, sunflower, flour: when to replace almond powder in the workshop, impact on taste, texture, shelf life, cost — and where substitution fails.
Raw, roasted, blanched pistachio, pistachio powder: B2B professional guide
Which form of pistachio for which professional use? Yield, fat preservation, price differential: Palimex B2B guide for pastry chefs, HoReCa, and grocery retailers.
Whole or Ground Spices: The Cost in Flavour
Why ground spice loses its aroma faster than whole: impact on stock rotation, purchasing format, and storage in foodservice kitchens.
CHR spice blends: ras el hanout, colombo, tandoori
Bulk spice blends for foodservice: ras el hanout, colombo, tandoori, curry. Dosage, storage, and batch-to-batch consistency in CHR kitchens.
Fruit paste in bulk: B2B formats and storage
Fruit paste in bulk for fine grocery stores and caterers: flavours, formats, storage and presentation. Resale margin and gift trays.
Bulk CHR aperitif snacking: edamame, broad beans, seeds
Bulk aperitif snacking for bars and restaurants: grilled edamame, roasted broad beans, seeds and mixes. Formats, portion cost and storage.
Bulk oils for professionals: olive, sunflower, formats
Bulk oils for the foodservice industry: olive, sunflower, frying. Bidon and bag-in-box formats, smoke point, storage, and usage cost in fryers.
Raw Shelled Pistachio: Sizes and Professional Sourcing
Raw shelled pistachio: sizes, origins, raw/blanched difference and storage. Bulk purchase in 5 kg and wholesale for professional pastry chefs and ice cream makers.
Plateaux sucrés des fêtes chez le traiteur : dattes fourrées, fruits déguisés, grammage et coût
Guide traiteur des plateaux sucrés de fêtes : grammage par convive, dattes fourrées, fruits déguisés, calcul du coût matière et conservation en laboratoire.
Chocolatier: How to Choose the Right Coating Dried Fruits and Nuts
Size, moisture content, roasting: A professional guide to selecting almonds, hazelnuts, pistachios, and coating or filling dried fruits and nuts for chocolate production.
Dried fruit pastes in dry dough: stability and baking in biscuit production
Pieces, moisture, migration, rancidity: the behaviour of dried fruits in dry dough. Sizes and formats to order for controlled professional baking.
Pizzeria: Standard Order for Olives, Oils, and Spices
Olive sizes, cooking oil vs. seasoning oil, oregano dosage: Build your pizzeria's recurring wholesale order with space-efficient formats.
Catering: Aperitif Tray Weight and Cost per Guest
Portion size per guest, salty/sweet balance, products that withstand waiting times, and cost-per-person calculation: the caterer's guide to bulk aperitif trays.
Praline and Dried Fruit Pastes in Confectionery Coating: Dosage and Yield
Praline dosage, cold stability, overrun, cost per litre: the professional guide to pure paste vs sweetened preparation for B2B ice cream makers and pastry chefs.
Raisins and candied zest in enriched dough: baker’s guide
Rehydration, dosage, timing of addition, and sugar's effect on yeast: a technical guide to incorporating dried and candied fruits into leavened dough without disrupting fermentation.
Hotel Breakfast Bar: Dried Fruits & Professional Portions
Creating a CHR breakfast bar: dried fruits, individual portions, allergen presentation, cost per cover, rotation, and waste management.
Bulk Non-Alcoholic Mocktails: CHR Menu Without License IV
Bulk non-alcoholic mocktails and juices for bars and restaurants: building a profitable menu without a License IV. Formats, portion cost, and storage.
Seau d'olives entamé : durée de vie, saumure et gestion du reste
Comment conserver un seau d'olives entamé ? Rôle de la saumure, température, règles d'hygiène et gestion des tapenades : le guide professionnel Palimex.
Professional Table Olives: Nyons, Kalamata, Picholine, Chalkidiki
Professional guide to table olives: Nyons, Kalamata, Picholine, Chalkidiki – flavour profiles, sizes, CHR applications, and bucket packaging.
Bulk CHR Tapenades & Spreads | Formats & Shelf Life
Bulk tapenades and spreads for CHR: black olive, green olive, bell pepper, hummus. Bucket and jar formats, shelf life, storage, and foodservice uses.
Bulk Olives Wholesaler: Buckets & Brine for Foodservice
Bulk olives for foodservice professionals: varieties, sizes, brine, storage, and 2/5/10 kg buckets. The Palimex wholesaler guide to ordering right.
Snacks and Kebab: The Dry Grocery Staples That Keep Service Running
B2B dry grocery wholesaler for snacks and kebabs: semolina, oils, spices, sauces, and foodservice canned goods. Bulk procurement by the case or pallet for SIRET-registered businesses.
Oriental Butchery: The Dry Grocery Section That Completes the Aisle
Sucuk, olives, spices, dates: Which dry grocery items to add to an oriental butchery to increase the average basket size. Professional guide by Palimex, bulk packaging.
Oriental Tea Room: The Typical Bulk Order | Palimex
Almonds, pistachios, dates, kadaif, honey: weekly volumes, professional formats, and French logistics to build the standard order for an oriental patisserie.
Halal Certification: How to Read the Certificate Without Relying on the Logo
Scope, certifying body, batch traceability: the B2B guide to reading a halal certificate and avoiding unpleasant surprises in the warehouse.
Cecina for Foodservice: Cut, Thickness, and Plating
Pro guide: slice thickness, cold chain, plating techniques, and pairings for serving cecina in foodservice. B2B tips from Palimex for restaurateurs and caterers.
Bulk durum semolina: extra fine, medium, coarse
Bulk durum semolina for foodservice and grocery: extra fine, medium, coarse. Uses for couscous, oriental pastry, bread. 10 x 1 kg formats and storage.
Bulk Turkish Sucuk: Destan, Parmak, Cold Chain
Bulk Turkish sucuk for grocers and restaurants: parmak sucuk, Destan, 9x1 kg packaging. Cooking, cold chain, and halal certification.
Moroccan canned sardines: formats and B2B margin
Moroccan canned sardines for grocery stores and foodservice: in oil, tomato sauce, tajine. Formats, best-before date, stock rotation and resale margin.
Garlic in brine: CHR uses and storage
Garlic in brine for foodservice: formats, storage after opening, and kitchen uses. Time savings and portion cost in CHR.
Bulk Cap Bon harissa: spicy and CHR uses
Bulk harissa for foodservice: Cap Bon origin, spicy scale, tube and can formats. Culinary uses and professional storage.
Halal Dried Meat Wholesale: Cecina & Sucuk | Palimex
Cecina, sucuk, halal dried beef: B2B purchasing guide for grocers and foodservice. Origins, formats, storage, best-before dates and stock rotation.
B2B guides, market trends and best practices for grocery and foodservice professionals.
Paniers garnis de fin d'année pour les entreprises : les composer en épicerie fine
Composez des paniers garnis de fin d'année rentables pour entreprises et CSE : sélection de produits, formats stables, prix de revient et facturation B2B.
Commandes de fin d'année : le calendrier d'achat d'un pâtissier-chocolatier, d'octobre à décembre
Commandes de fin d'année : calendrier d'achat d'octobre à décembre pour pâtissier-chocolatier. Cadencez fruits secs, confits et marrons sans rupture.
Food truck: dry range tailored for a tiny storage space
How a food truck balances 5 kg packaging with a 1 m² storage space: stock rotation, repackaging, off-site storage, and ordering frequency.
Bulk dried fruit section: making it profitable in gourmet grocery stores
How many SKUs, which layout, and what restocking schedule for 5 kg bulk packaging: a professional guide to a high-turnover, high-margin bulk dried fruit section.
Two Warehouses, One Stock: Multi-Site Procurement
Central warehouse, direct delivery, free delivery per site or consolidated: Palimex’s professional guide to organising procurement for multiple outlets.
Cycle Counting: Counting Without Halting B2B Operations
Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.
Safety Stock and Reorder Point in Foodservice Wholesale
Safety stock and reorder point in foodservice wholesale: the formula, a step-by-step numerical example, and how packaging impacts the calculation.
Food Donations: What a Professional Can Donate and to Whom
Food donation framework for professionals: authorised recipients, eligible products, prohibitions after best-before date, agreement and tax receipt. B2B guide.
EGalim Collective Catering: Procurement Thresholds
Understanding EGalim thresholds in collective catering: categories included, required documentation, and implications for an approved supplier.
Ramadan Pro: B2B Procurement Calendar and Volumes
Ramadan procurement timeline for grocers, HoReCa, and caterers: when to order, which products sell out first, and how to avoid stockouts and dead stock.
Dead Stock: The True Cost of a Non-Moving Batch
Food wholesaler: calculate the real cost of dead stock (cash flow, space, best-before date) and discover the threshold for selling off rather than holding.
Single Supplier or Multi-Sourcing for the Foodservice Sector?
Single supplier or multi-sourcing for your foodservice business: advantages, dependency risks, logistics costs, and decision-making criteria based on establishment size.
Supplier Specifications: What Truly Impacts Bulk Pricing
How a supplier specification sheet impacts sourcing, storage, and pricing for foodservice and grocery businesses. A concrete analysis for professional buyers.
Stock rotation and seasonality of B2B dried fruits
Planning your dried fruit purchases throughout the year: harvest calendar, consumption peaks, FIFO rotation, and stock coverage for professionals.
Triman, REP et éco-contribution : l'emballage d'un préemballé alimentaire
Reconditionnement de denrées et vente au consommateur : obligations REP, identifiant IDU, signalétique Triman et Info-tri. Le guide légal pour les professionnels.
Fruit sec, fruit déshydraté, fruit confit : trois familles qu'on n'achète pas pareil
Comparez les fruits secs, déshydratés et confits selon leur taux d'humidité et leur tenue en cuisson pour optimiser vos approvisionnements professionnels.
How Many Kilos on a Pallet: B2B Stacking and Height Guidelines
Weight, height, stackability, and securing: the Palimex method for building a full, stable professional pallet without crushing bags or cartons.
Supplier Onboarding: Required Documents and Approval Form
What documents to require before onboarding a B2B food supplier: legal identity, technical data sheets, insurance, HACCP plan, recall procedure, terms and conditions. Complete guide.
Weighing in Trade: Professional Scale Control
Verification of sales scales, control marks, frequency, and risks of non-compliance: the practical guide to weighing in the food trade.
Quality Dispute on a Batch: From Claim to Credit Note
Building a valid quality claim file: batch, photos, deadlines. Fact-based B2B procedure through to credit note or replacement at Palimex.
Origin and Provenance: Mandatory B2B Disclosures
Origin, provenance, processed products: what a B2B buyer must verify on product datasheets and traceability documents before making any claims.
Food VAT Rates: 5.5%, 10%, 20% – Which Rate Applies to Which Product?
5.5%, 10% or 20%? Understanding the criteria that determine food VAT rates, controlling your supplier invoice, and setting your prices as a B2B buyer.
Net Weight, Drained Weight, Tare: What You’re Actually Paying For
Gross weight, net weight, drained net weight for olives and jars: method to recalculate the actual material cost and verify upon receipt. Professional guide for foodservice and fine grocery.
Bulk Sales: Mandatory Point-of-Sale Information
Product name, allergens, origin, best-before date, price per kilogram: what regulations require to display on bulk shelves. Practical guide for grocery stores and greengrocers.
Pre-packaged INCO Labelling: Mandatory B2B Information
INCO labelling for pre-packaged products: the 9 mandatory details, who is responsible during repackaging into bags, and B2B best practices.
Public Sector Catering Market: Supplier Guide
Lot structuring, technical specifications, non-price criteria, origin, and quality: the method for preparing a strong bid for a public food procurement contract.
Pallet Reception: Pre-Signature Checks for B2B Delivery Notes
Counting, integrity, written reserves, lead times: the complete checklist for inspecting a professional pallet before signing the delivery note.
Bulk Tiered Pricing: Understanding B2B Price Bands
How wholesale pricing is structured and how to read a volume discount pricing grid: raw materials, transport, packaging, and order size. A guide for B2B buyers.
Dried fruit dessert menu food cost: B2B method
Master the food cost of a dried fruit dessert menu: balancing premium and margin-driving products, seasonality, and substitutions. A B2B guide for pastry chefs and foodservice professionals.
Calculating Portion Cost: From the 5 kg Bag to the Dessert
Step-by-step method to calculate a reliable portion cost: price per kilo, waste, and portion weight. Complete worked example and reusable template for professionals.
AGEC Law for Bulk Products: Customer Containers & B2B Labelling
Setting up a bulk section in a fine grocery store or foodservice outlet? Palimex details the AGEC law, customer containers, mandatory labelling, and the retailer’s responsibilities.
Tree Nut Allergens: Bulk B2B Compliance Requirements
Bulk purchase of nuts: what the wholesaler must provide, what you must display. Product sheet, batch, best-before date, DGCCRF — the complete guide for professionals.
Pulses: Yield and Per-Portion Cost in B2B
Rehydration coefficients, soaking, and cooking: the method for calculating the true per-portion cost of bulk-purchased dried vegetables, beyond the price per dry kilogram.
Measuring Spices in Large-Scale Catering: Portion-Based Weight Guidelines
Spice weight guidelines for 200 covers: portion-based dosing, volume scaling, spiciness, bitterness, and standardisation. Practical guide for large-scale catering.
Dried Fruit Sizes and Grades: How to Read a Technical Data Sheet
Understanding dried fruit sizes and grades: W320, No. 1, count, moisture content. Decoding a technical data sheet before bulk procurement.
Bulk purchasing: SIRET, VAT and B2B framework | Palimex
Wholesale sales reserved for professionals: SIRET, intra-Community VAT, minimum packaging of 5 kg and pallet delivery. The legal B2B framework explained.
Free Delivery and Pallet Shipping: Bulk Order Guide
Free delivery, pallet shipping, order consolidation: how to structure your professional purchases to reduce logistics costs and secure receipt.
B2B dried vegetables wholesaler: chickpeas, lentils, beans
Bulk dried vegetables for foodservice: chickpeas, lentils, beans. Calibres, soaking, yield and 5 kg and 25 kg pack sizes.
Mites et insectes de stockage : reconnaître une infestation avant qu'elle coûte un lot
Toiles, grains agglomérés, charançons : découvrez comment identifier une infestation de denrées sèches en entrepôt, isoler les lots et agir selon le PMS.
Lot Inspection: How to Build a Representative Sample
Receiving a pallet: how many samples, how to distribute them, and which checkpoints to use for inspecting a lot of nuts, spices, or olives without opening everything.
Shrinkage and Breakage: Measuring Bulk Aisle Losses
Breakage, dehydration, sampling, weighing errors: the Palimex method to measure each bulk B2B loss item and adjust your pricing without guesswork.
Product Withdrawal and Recall: The RappelConso Procedure for Professionals
Targeted by a RappelConso notice? Blocking, batch identification, customer notification, display, return: the complete procedure for wholesalers and foodservice professionals.
Summer Transport: Heat Effects on B2B Shipments
Heat, coatings, nuts, olives: what to demand from your carrier, how to inspect upon receipt, and when to reject a batch. Professional guide for foodservice and specialty grocery buyers.
Near-Best-Before Stock: What to Do? B2B Guide by Palimex
Waste, unsold stock, short best-before date: practical options for professionals (foodservice, grocers) – processing, promotion, donation, buyback. Anticipate with the right KPIs.
Aflatoxins: What a Professional Buyer Checks Upon Delivery
Aflatoxins in dried fruits and spices: origin, affected products, supplier guarantees, and reception checks for foodservice and grocery professionals.
Cross-contamination in nuts: control plan
Streamlined workflows, dedicated utensils, cleaning protocols, staff training, and traceability: a concrete cross-contamination control plan for nuts in professional kitchens.
HACCP Dried Fruits: Best-Before Date, Traceability, Reception
HACCP dried fruits: reception control, best-before date vs use-by date, batch traceability, FIFO storage, and allergens. The reference guide for professionals.
MEYVA 2 kg buckets: range for resale in grocery stores
MEYVA 2 kg buckets: the range of dried and dehydrated fruits and appetizers for resale. Shelf presentation, rotation, and margin for grocery stores.