Ingredients
16 articlesPilier Grocery & Recipes
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.
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.
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.