©2018 Euraco Finefood Pte Ltd

  • Facebook - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle

Block 219 Henderson Road,

#01-03 Henderson Industrial Park,

Singapore 159556

Brover

The art of Pastry blends precision, rigor and discipline with creativity, sensitivity and imaginations. This delicate combination is what Brover attempt to express in their products, so that they remains a guaranteed constant satisfaction in consumers.

With catering and snacking products being more and more demanded in bakery, Brover supports this evolution in developing its Catering range of ingredients with the same requirements and know-how as in its Pastry range.

Rich in carbohydrates and fibers, Brover dried fruits also contain many minerals and can be easily used in pastry, such as in bakery for making terrific special breads.

Capfruit

To choose Capfruit is to choose a partner committed to excellence, from the land to your plate. This commitment begins with the rigorous selection of all its raw materials, working hand in hand with fruit producers in the search for the most suitable variety for each and every soil type.
The globally recognized ISO 22000 and 9001 certifications attest to Capfruit’s in-depth knowledge of fruit and its skill in transforming it, and Capfruit now offers a wide range of frozen fruit purées with no added sugar, most of which are unpasteurized.
In 2019, Capfruit’s commitment to excellence will lead it into new challenges, as it accompanies catering professionals throughout the world, promoting their work and techniques, defending their traditions, while at the same time highlighting the innovation that lets their skill come to the fore. Consequently, Capfruit will be working alongside the pastry elite across 5 continents as the Main Sponsor for the Pastry World Cup, the international reference for pastry professionals everywhere and is also committed to the work of chefs outside the pastry kitchen as a Member of the Bocuse d’Or.

Chocoladecor

Pascal Brunstein, creator chocolatier, a teacher in different schools; performer invested as Meilleur Ouvrier de France 1990 World Champion Pastry in 1993 in Stuttgart; editor and author of several books focusing on simple pleasures, yet sophisticated design, reinvents the chocolate to refine it and thus offer a novel presentation. He created his own line and has a unique style in the field.

They want to combine their expertise to their desires. Their concept of combining their taste inventive and visual pleasure through the spirit of craftsmanship with the guide lines: quality, refinement, bespoken and innovations.

Comatec

Created in 1994 by Jean Marc Fau, COMATEC® has been the only single-use packaging maker to offer high quality Injected PS tableware to French and International food professionals.

This precursor concept helped the company win the Innovation contest in SIRHA 2003. COMATEC brand: top of the range and unprecedented products which combine quality and practicality.

Dawn Food Products

At Dawn Foods, we know that our customers and families everywhere count on our family to make moments memorable. That’s why we combine unmatched international manufacturing and distribution capabilities with our expertise, commitment and innovation to create bakery solutions for people all around the world.

We supply a complete line of quality, consistent mixes, bases, icings, glazes, fillings, frozen dough, par-baked and fully baked products and equipment to the food industry — worldwide.

Business is moving faster and customers need to work more efficiently. But no matter what may change, our commitment to providing the highest quality bakery products and innovative solutions will never falter.

Deco Relief

Déco'Relief is specialized in equipment and decoration for pastry, chocolate, ice cream parlors, caterers, confectioners.

Déco'Relief 5000 articles is divided into four main categories:

  • Mouldes

  • Decorative Hardware

  • Indoor Fireworks (Sparks Royal)

  • Dyes and raw

DGF

The company was founded in 1986. The initial project? Create a radically different network of distributors groupings usual purchases. At the time, these groups were limited to pool purchases of products to national brand. The founders the idea to offer bakers of own-brand products to highlight quality and upscale image. If the bet seemed foolish at first, the sustained growth of DGF since 1986 demonstrates the relevance of this concept.

Demarle

When Demarle invented the Flexipan® Origine, it revolutionized the world of baking and pastry-making! Today, Flexipan® Origine is THE reference for flexible moulds and is one of the best-selling pieces of equipment for cooking and baking professionals.

Flexipan® Origine is the perfect partner thanks to its premium materials (its in-house formulated silicone and its high performance hybrid fiber), high-quality French manufacturing and, of course, the thought-out design of its products. Flexipan® Origine complements all sweet or savory creations to ensure excellence!

Elle et Vire

Since its foundation, Elle & Vire has developed a vast range of creams, as well as cream-based sauces and preparations for desserts.
 
It is now broadening its retail range to include products previously only available to professionals, such as Mascarpone and 35% fat double cream.
 
Elle & Vire also makes a full range of butters: classic (in pats), traditional (in rolls), spreadable, light and mini-format. The most recent innovation, butter enhanced with salt crystals, is a fitting addition to complement a product range appreciated by the most discriminating palates.

Fabbri

What's

At the beginning of the 20th century, Gennaro Fabbri gave his wife Rachele a beautiful jar, specially created by the Faenza ceramist Riccardo Gatti: a little gift to thank her for her latest culinary creation.

Unbeknown to our company’s founder and his wife Rachele, they had just given birth to a unique style, full of flavour and sweetness, which was then passed down from one generation to the next until the present day.

this item about? What makes it interesting? Write a catchy description to grab your audience's attention...

Griottines

Griottines® is produced by Grandes Distilleries Pereux, a world leader of the maceration of fruit, in Fougerolles, France.

The Oblachinska Morello cherries are grown exclusively in the Balkans and 500 million Morello cherries are hand-picked in just three weeks during the harvesting period, followed by six months of successive macerations in liqueur until the cherries fully absorbed the flavours of the liqueur and are ready to eat.

Jupe

More than 40 years in the industry, Narizuka Corporation, founder of Jupe, is dedicated to supplying raw materials for bakery and confectionery use.

Narizuka Corporation’s Original New Style Dessert Paste (Jupe) is developed under concept of “High quality, safe and reliable”, whose raw materials are highly selected, and quality control is severely controlled.

La Perruche

The La Perruche brand was created in the latter part of the 19th century and won several medals at the Paris Universal Exhibition in 1889, the year famous for the construction of the Eiffel Tower.

Since this date, La Perruche has contributed to establishing French gastronomy worldwide.

La Perruche lines of products are mainly pure sugars from sugar canes.

Mag'm

Today, with flexible and powerful modern industrial tool, Mag'm offers high-end pastries and macarons in many flavours and colours. Passion, know-how, manufacturing expertise and strict selection of raw materials enable the company to offer its customers a range of high quality products.

Mallard Ferriere

Mr Ferriere and Mr Mallard join forces and founded the society Mallard Ferriere. The company was born in Paris rue des Ardennes, the kitchenware distribution activity begins.

In 1973, The Mallard Ferriere company expanded and moved to a 10,000 m2 Léo Lagrange Street site in Noisy le Sec.

They then consolidates its position in its sector in 1979, thanks to Michel Ferriere inventor of apple peels Kali, an innovation that will tour the world

The company creates its production Mallard Ferriere and specializes in the manufacture of utensils and machines for professional pastry, bakery and chocolate in 1998. Michel Ferrière became head of the company and the corporate presence abroad begins.

Massenez

The Massenez family has been producing exceptional Spirits in Alsace (France) since the 1870’s, and the official supplier for the court of his Majesty the King of Sweden since 1913.

Our products became essential to most important French chiefs such as Bocuse, Orchard and Troisgros, as well as in the best restaurants around the world.

Panibois

Founded in 1993, with just two employees for the fruit and vegetable market, the company has been rapidly obliged to create a completely new market.

Since 1995, PANIBOIS is the world leading company for wooden baking and cooking moulds made of poplar veneer.

Today, four automatic machines, using a gluing system to replace the dangerous staples, are producing a complete range of square, rectangular, and octagonal shapes.

Pavoni

The origins of the company dated back to 1930 when three Flamigni brothers opened their first plant in the main square of Forlì in the centre region of Romagna. As pastry makers, they owe their success to their special Torrone cake, whose recipe has never been abandoned.

PAVONI ITALIA has been working for 30 years in the bakery and catering field and is one of the most important Italian companies manufacturing appliances and professional tools particularly for these industries.

“Small and medium companies, as well as big domestic and international food industries are end users of our range. Quality is our main target; many resources have been set aside for quality control in planning, manufacturing and testing before final delivery.

Prova Gourmet

To support the work of pastry cooks, ice cream makers, restaurateurs and deli cooks, PROVA Gourmet offers an outstanding product portfolio: vanilla pods, sugars, powders, extracts, flavourings, mixes, colourants and essential oils... plus every type of packaging option and formulation tailored to the needs of professionals who can explore the best of PROVA's specialities: vanilla, coffee, Gourmet or fruity notes, designed to complement every type of culinary creation with ingenuity and indulgence.

Sabaton

Cooking trainer, Paul-Roch Sabaton seeks to spread his creations outside his restaurant, and built a canning factory for his meals. Soon he uses his facility for the conditioning of mushrooms, truffles, and cream of chestnuts.

In 1985, Sabaton is developing its first machine to cut the peel of oranges into quarters, initiating a period of fruitful development of specific equipment.

In 1989, Sabaton launches candied peel into strips, which become a benchmark of quality in chocolate.

Sevarome

Founded in 1964, Sevarome supply flavours and ingredients to ice-cream and pastry artisans makers. Sévarome produces high-quality products, whose fame extended throughout France and foreign markets, hence receiving excellent reputation.

In 1989, the company was bought over by an international German trust to diversify its activities.

Today Sevarome is an integrated company, with all its expertise and skills within the site Yssingeaux Haute-Loire.

Sosa

Sosa ingredients spécializée is a leader in the production of high quality products designed and crafted for the food and confectionery companies in Spain. The company was founded in 1967 by the Sosa family, who produces cookies and Catalan products during Christmas holiday.

In the 70s, Sosa began incorporating its range of ingredients to make ice machines. Over the years, the ranges have been extended and improved in quality. In the 2000s, the company developed the production of ingredients for the food and baking. It concerns the dried fruits, the texturizants, plant extracts and essential oils among others.

Sosa is present in more than 30 countries (Europe, Asia, America, Australia and Japan). The objective of the company is to invest in research and development of new products to meet the demands of the global market.

Valrhona

Valrhona, a French chocolate expert since 1922, chosen by the best chefs and artisans, takes the authentic taste of the Grand Chocolate to a higher level, making every mouthful a special moment.”

Expert in the Finest Cocoa A passionate planter, Valrhona is deeply involved in integrated cultivation and travels the world to find the most exceptional origins and the rarest varieties to obtain unique, remarkable cocoa.

Please reload