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Ambiante is a non-dairy cream designed for extra stable cake decorations. The sweetness of the product as well as its white color and its smooth texture makes it ideal for finished goods decorations that last up to several days.


Aristo is a range of 100% vegetable margarines, each of them being designed for specific applications: puff pastry, croissants, cakes and creams. The Aristo range also includes a 'Primeur' version with a delicious buttery flavour.


Belcolade, the Real Belgian Chocolate, is produced solely in Belgium following a long tradition of craftsmanship, quality and refinement. It is made from carefully selected cocoa beans using production processes that have been perfected over time, thus assuring that Belcolade’s exquisite taste is in line with consumers’ expectations.


Puratos has created Carat, a high-quality range of compound chocolates and fillings for the professional market. Puratos’ proven knowhow in chocolate processing guarantees superior products with excellent taste, texture and viscosities. Matched with our expertise in bakery and patisserie, we are able to offer unlimited possibilities to meet the needs of today’s bakers, patissiers and chocolatiers


Cremfil is a range of ready-to-use cream fillings. Its unmatched technical qualities allow it to be used in all types of applications, by every kind of equipment.


Cremyvit mixes are easy to use and quick to prepare; just add cold water, whip and the custard creams are ready! The creams have a firm texture with a nice taste. They are also bake and freeze/thaw stable and can be used in diverse applications.


Since its launch in 1975, S500 is the worldwide reference product for bread improvers. Artisan and industrial bakers worldwide have recognized S500 as a premium product that gives absolute security during all stages of the bread-making process. Over the years, Puratos has continued to invest in new technologies and new enzyme combinations to ensure the best quality improver.


Satin cake mixes are designed based on in-depth knowledge of consumer tastes and texture expectations. They offer great taste, excellent crumb structure and superb moistness.


Soft’r is a quite large range or improvers and bases for soft baked goods. They offer solutions by applications (Soft’r Bun...) or by parameters (Soft’r Intens enhances qualities of texture, freshness, resiliency, etc). Soft’r technology is based on tailor-made enzymes and emulsifiers. They act on crumb texture formation, according to customer demands in terms of mouth feel and freshness.