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FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
p r o f i l e
SILPAIN
SILFORM
SILTRAY
*
A new range of Silform
n o t e b o o k
Stphane Leroux
Eclairs
Paris-Brest
Oval shapes
a g e n d a
HOFEX
10th - 13th May 2005
Hong Kong
SNB
15th - 18th January 2006
FHA 2006
25th - 28th April l 2006
Singapore
*
DEMARLE S.A.S
c o n t a c t s
Tel. : + 33 (0) 3 20 58 83 84
Fax : + 33 (0) 3 20 58 74 70
E-mail : [email protected]
Web site : www.demarle.com
Publication director : Christine Bauden
Editor / Art director : Sverine Engels
Lisa Meyer
Photos : Demarle
Graphic designer : Alicia Grioche
April 2005
Code : DOC 0500 GB 04 DEMARLE RC Lille B 950 080 465 - Edition 04/05
SILPAT
agazine
FLEXIPAN
SILPAT
Europain
2005 : Sensation
on the
Demarle
stand !
FLEXIPAT
ROULPAT
FIBERLUX
TAPIS RELIEF
SILPAIN
SILFORM
SILTRAY
APRIL 2005
N4
e v e n t
For the
profession's
greatest worldwide event, the
Demarle stand was a
"must" during your visit to
the Exhibition.
First of all, a Flexipan
dress made fashion show
surprising and innovating
with three presentations
per day.
Then, two demonstrations
centres and five chefs
were present on the stand
to present our latest innovations.
Finally, Demarle launched
officially its first book
dedicated to Flexipan.
Patrice Jacquelin,
Chief Executive Officer
*
The Flexipat
s t o p
growing ...
p r e s s
family is
Th e
2 0 0 5
available !
The new catalogue has arrived containing all the new
2005 shapes, the insert to
make logs, the big cone and
a lot more ...
Ask for it !
c a
FIBERGlASS
SILPAT
FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
SILPAIN
SILFORM
SILTRAY
r e c i p e
30 small cakes
References used :
FLEXIPAN REF. 1079
24 indents
Diam. 62 mm Prof. 35 mm
TECHNICAL ADVICE
. Mix well the icing without air
so that it is smooth and shiny .
1-Hazelnut Dacquoise
3-Orange cream
6-Assembling
4-Praline Bavarois
660 g of confectioner cream*
400 g of hazelnut praline (60%)
16 g gelatine in sheets
800 g whipped cream
*confectioner cream
600 g unskimmed milk
120 g egg yolks
100 g caster sugar
60 g cornflour
FIBERGlASS
SILPAT
n e w
FLEXIPAT
ROULPAT
FLEXIPAN
TAPIS RELIEF
SILPAIN
s h a p e s
SILFORM
SILTRAY
t r i c k s
and
t i p s
When used in association with an insert for cones (diam. 50 mm, prof.
40 mm, ref. FP 1103), this new shape Cone (diam. 70 mm, prof.
60 mm, ref 1094) will help you make sweet or savoury original
mousses thanks to its conical shape. Finish of with a sponge and a
chocolate velvet or a chocolate icing !
This new shape will be sensational in your shop windows !
Flexipan
Log Insert ref. FP 1464
2 - See recipe on www.demarle.com
NOUGATINE SHELL
The shell shape ref. FP 1067
enables you to make crispy
nougatine cups which you can fill
with pralines, ice cream sorbets ...
Salmon terrine
St James log
The Flexipan log insert (595 x 40 mm, prof. 39 mm) enables you to make inserts of jelly palets or crme brle in a log shape standard, rationalising production during intensive and festive periods.
This log kit can also be used to make tea cakes, sweet or savoury terrines or buffet cakes cut into the wanted size .