DGF

HIGH QUALITY CONVENIENCE

DGF (Distribution Gastronomie Formation) is the primary source in France for high-quality ingredients and convenience products for culinary professionals in the pastry and confectionery industries. Located just outside of Paris, DGF is known for the expertise provided by its in-house team of professional pastry chefs, who have blended innovation with a dedication to preserving the quality and tradition of French Patisserie. Their products include nut and praline pastes, chocolate products, specialty sugars, pastry cream, fruits in syrup, and glazes.

Chocolate Products

766007

Cocoa Powder - Extra Noir 10/12

PACKAGING: 2.2 lb bag

DGF alkalized cocoa powder with an intense black color and a slightly bitter taste and aroma. Use to flavor ganache, in pastries and creams or as decoration.

766006

Cocoa Powder - Extra Rouge 20/22%

PACKAGING: 2.2 lb bag

Alkalized cocoa, red in color, 20-22% cocoa butter content, better fluidity and intense color. Gives character to pastries and is perfect for ice cream.

766003

Chocolate Batons 44% - 165 ct

PACKAGING: 165 ct

DIMENSIONS: 3.15” (L)

Made from high-quality French chocolate and sunflower lecithin. Great for filling European-style breakfast pastries (Viennoiserie) including croissants, Danish and other puff pastry. Bake-stable.

Dessert Mixes and Glazes

766029 Instant Custard Cream Mix

766030 Hot Process Custard Cream Mix

766032 Apricot Glaze Concentrate

766033 Clear Fix Apricot Glaze

An authentic French pastry cream mix with a rich, smooth flavor. Easy to prepare, one-step pastry cream mix in powder form. Just add cold water or milk. Use for fillings for pies, tarts, cakes, choux pastry and more! Can be baked or deep frozen. Visit our website to see the simple 1-step recipe.

A stabilizing base for the creation of rich, smooth pastry cream. Just add sugar, milk and eggs to the base and cook for the creation of fine pastry cream. Use to make pastry creams for fillings for pies, tarts, cakes, choux pastry, and more. Can be baked or deep frozen. Visit our website to see the simple 3-step recipe. 22 lb bag

Contains 9.5% apricot puree and gives a wonderful brilliance to your fruit tarts. It maintains a good consistency, even after freezing. Add up to 30% water or fruit juice. Apply with a brush or spray gun. 30.8 lb pail

Clear Fix is reliable, cost friendly and makes your fruit tarts even more tasty while protecting them from oxidation and dehydration. Add up to 100% water or fruit juice. Apply with a brush or spray gun. Clear glaze with a light apricot taste. 30.8 lb pail

Royaltine Crushed Biscuits

4.4 lb box

Fine crushed biscuits for confections, chocolates, pralines and cookies. Economical, easily incorporates into preparations, creates beautiful visual effects and is ideal for creating a crunchy texture. Bake and freeze-stable.

766021

Amarena Cherries in Heavy Syrup

5.94 lb can Ready-to-use for pies, pastries, or plate decoration. Bake and freeze-stable.

Fruits in Syrup

766002

Apricot Halves in Light Syrup

5.39 lb can • 80-90 ct/can

Hand packed and arranged in a ring. Bake and freeze-stable.

766013

Williams Pear Halves in Syrup

6.56 lb can (3.13 lbs drained) • 20-25 ct /can

Hand packed and arranged in a ring. Bake-stable.

766011

Whole Baby Pears in Syrup

1 lb can (0.46 lbs drained) • 6-7 ct/can

Juicy, sweet, whole baby pears in syrup. Bake and freeze-stable.

Nut Pastes and FIllings

766022

Pure Pistachio Paste

2.20 lb pail

100% USA pistachio meat. Allnatural Pure Pistachio Paste is an indispensable ingredient for your ice cream preparations, desserts, and chocolate specialties. No added flavor or sugar.

766023

Candied Chestnut Paste

2.20 lb can 54% Candied chestnuts. DGF’s Candied Chestnut Paste is a top ingredient in pastry, confectionery, and ice cream industries. This golden brown paste with chestnut pieces is particularly well suited for flavoring, inclusions, and bonbon making.

766028

Superior Almond Paste White 50%

13.2 lb pail

Superior Almond Paste White 50% (marzipan) is ideal for baking and confectionery. Its bold almond flavor will amaze even the most demanding lovers of cookies, petit fours and other confections. Ionization treatment free.

766005

Hazelnut Praline Grand Confiseur

13.2 lb pail

A rich, caramelized, roasted hazelnut flavor with a hint of natural sea salt and vanilla. DGF’s Hazelnut Grand Confiseur has become a favorite for candy, bonbons, ice cream, pastry, cookies, and makes for the perfect confectionery coating mix-in for dipped ice cream or a chocolate fountain.

766025

Caramel Cream from Isigny

PACKAGING: 6.60 lb pail

DGF’s Caramel is developed with high-quality ingredients including fresh cream and real origin-certified butter (AOP) from Isigny. This semi-liquid caramel cream is perfect for chocolates, pastries and icing.

Technical Ingredients

766034 Silver Gelatin Leaves

766036 Stabilizing Agent for Sorbet

766038 Pectin - Citrus

A gelling agent used in baking, confectionery and ice cream to stabilize the texture of your pastry cream and ice cream. Light color, neutral taste and color, bloom: 180.

This sorbet stabilizer minimizes the formation of ice crystals, providing a creamy mouth-feel and excellent flavor release. Use 25-30 g of stabilizer to 1 liter of your mix (fruit purèe, water, sugar).

Use this pectin as a thickener for fruit paste confections (pâte de fruit) and to jellify pastes and sauces with high sugar content.

lb box (2.50 g per leaf)

766039 Trimoline Invert Sugar Syrup

Trimoline is an invert sugar syrup which does not crystallize. It preserves the softness of your pastries, maintains aromas and improves tenderness and moisture to baked products like Madeleines and Brioche. Due to its ability to retain moisture, trimoline helps extend the shelf life of baked goods. It inhibits staling by maintaining the freshness and softness of the product for a longer time, allowing for better preservation and storage. Trimoline is also great for jellies, fudge, taffy, sorbet and ice creams. Use in place of sugar on a pound basis, depending upon the application.

766040

Sugar, Large

766041

766042

Syrup

Pure, crystallized sucrose in large, transparent crystals. Used for decorating baked goods and confectionery products. Can be used to sweeten coffee & tea, or as a topping on baked goods, like muffins, scones, cookies and cakes. Bake Stable.

Glucose Syrup improves suppleness and texture of preparations, brings softness to sugar and prevents crystallization. Can be used to make marshmallows, pecan pie, granola bars, ice cream, fudge, ganache, Turkish delight and nougat.

Isomalt is a sweetener. Use primarily in confectionery. It does not color and will not caramelize. It is less sweet than sucrose and more stable. Can be used for sugar free candy creations, and can be heated and molded in to shapes and used to make decorations and sugar sculptures. 11 lb pail