Grocery & Recipes
43 articlesOriental products, world flavors and culinary inspirations for pros.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Professional Table Olives: Nyons, Kalamata, Picholine, Chalkidiki
Professional guide to table olives: Nyons, Kalamata, Picholine, Chalkidiki – flavour profiles, sizes, CHR applications, and bucket packaging.
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.
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.
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.
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.
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.
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 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 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.
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.
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.
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.
Bulk spices for professionals: a buyer's guide
Pepper, chili, cumin, turmeric, ras el hanout, saffron: how to choose bulk spices, whole or ground, foodservice pack sizes, storage and stock rotation.
Pistachio cream: professional uses and dosage | Palimex
Pistachio cream for pastry, gelato and viennoiserie: practical dosage guidance, baking behaviour and key differences from pistachio paste in production.
Oriental food wholesale for professionals | Palimex
Oriental food products wholesale for restaurants, delicatessens and caterers: professional formats, world-food assortment and B2B ordering from Palimex.
Festive products: nougats, fruit pastes and almonds
Discover Palimex's festive products: nougats, fruit pastes, almonds, nuts and premium dried fruits to enhance your shelves and festive compositions.
Dubai chocolate with kadaïf and pistachio cream
Dubai-style Chocolate with Kadaif and Pistachio Cream Pro guide by Palimex for B2B wholesalers. B2B catalogue and expertise. Premium selection for demanding professionals.
King cake recipe with MEYVA ground almonds | Palimex
Explore the world's flavors with Palimex: dehydrated fruits, rare spices, and exceptional products to elevate your culinary creations.
Premium French olives: professional quality at the best price
Discover our premium French olives at aligned prices: professional quality, proven recipes and competitive rates for HoReCa, delis and retailers.