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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":504,"type":178,"label":505,"href":197,"icon":198,"iconRole":181,"description":199,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":246,"barVisible":18,"children":506,"psChildren":507},4423,{"fr":196},[],[],[],{"id":510,"type":178,"label":511,"href":513,"icon":25,"iconRole":181,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":246,"barVisible":18,"children":514,"psChildren":515},4389,{"fr":512},"Blog","\u002Fblog\u002F",[],[],{"id":517,"type":178,"label":518,"href":35,"icon":25,"iconRole":181,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":519,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":255,"barVisible":18,"children":520,"psChildren":521},4390,{"fr":106},"ml-auto",[],[],{"academy":523,"blog":524,"expertise":525},[],[],[],{"id":527,"title":528,"h1":528,"category":163,"subcategory":165,"slug":529,"coverImage":530,"thumbnailImage":530,"content":531,"faq":532,"metaDescription":584,"active":18,"datePublished":585,"dateUpdated":585,"readingTime":265,"mentor":25,"alternates":586,"langsWithContent":587,"audioEnabled":53,"audioUrl":56,"author":588},236,"Raw Shelled Pistachio: Sizes and Professional Sourcing","ingredients--pistache-decortiquee-crue-calibres-sourcing","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F678b2503ebfd.webp","\u003Cp>Raw shelled pistachio is the most strategic raw material in any laboratory working with green color, crunch, or homemade pistachio paste. However, behind the same commercial name lie radically different realities in terms of size, origin, and processing, which directly affect the final result in pastry, chocolate-making, or ice cream production. This article details the raw product itself: sizes, origins, differences between raw, blanched, and roasted, paste yield, and storage rules in a professional environment.\u003C\u002Fp>\n\n\u003Ch2>Raw shelled pistachio: what exactly are we talking about in professional sourcing\u003C\u002Fh2>\n\u003Cp>In B2B sourcing, the term « shelled pistachio » refers to a nut whose shell has been mechanically removed, leaving the whole or semi-whole kernel still covered with its fine brownish-purple skin (the tegument). It is this raw kernel, not thermally treated, that constitutes the raw shelled pistachio.\u003C\u002Fp>\n\u003Cp>This product differs from two other forms commonly offered to professionals:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Blanched pistachio\u003C\u002Fstrong>: the tegument has been removed, generally by scalding followed by drying, revealing the pure green flesh.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Roasted pistachio\u003C\u002Fstrong>: the raw or blanched pistachio has undergone dry cooking, which develops roasted aromas and a more crumbly texture.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>The choice between these three states is never trivial in a laboratory: it determines preparation time, the color obtained in paste, and the stability of the finished product. This is why Palimex systematically documents the processing state on each product sheet and each delivery note.\u003C\u002Fp>\n\n\u003Ch2>Sizes of raw shelled pistachio: reading a supplier technical sheet\u003C\u002Fh2>\n\u003Cp>The size indicates the number of \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fmeyva-bucket-extra-chili-walnut-kernels-3kg-917\" title=\"MEYVA BUCKET - WALNUT KERNELS EXTRA CHILE 3KG\">kernels\u003C\u002Fa> per ounce (28.35 g) or per kilogram, depending on supplier practices. The lower the number, the larger the kernel. This data is crucial for a pastry chef or ice cream maker who must ensure consistent texture from one order to the next.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Indicative size\u003C\u002Fth>\n\u003Cth>Kernel size\u003C\u002Fth>\n\u003Cth>Preferred professional use\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>21\u002F25\u003C\u002Ftd>\n\u003Ctd>Very large size\u003C\u002Ftd>\n\u003Ctd>Whole decoration, visible plating, high-end mendiants\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>25\u002F29\u003C\u002Ftd>\n\u003Ctd>Large size\u003C\u002Ftd>\n\u003Ctd>Nougatine, visible insertion in fine pastry\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>28\u002F32\u003C\u002Ftd>\n\u003Ctd>Standard size\u003C\u002Ftd>\n\u003Ctd>Crushing, garnish, inclusion in biscuit-making\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>32\u002F36 and below\u003C\u002Ftd>\n\u003Ctd>Fine size to pieces\u003C\u002Ftd>\n\u003Ctd>Pistachio paste, dusting, coating, praline\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>For use in paste (praline-style, ganache, ice cream), size is less important than freshness and fat content, since the kernel will be ground. However, for any visible decoration or inclusion, a homogeneous and documented size per batch is essential to ensure visual consistency across a production run.\u003C\u002Fp>\n\n\u003Ch2>Origins and sourcing: Iran, Turkey, USA — what differences in the laboratory\u003C\u002Fh2>\n\u003Cp>The global pistachio market relies on three main production basins, each with distinct characteristics that directly influence the product's behavior in the workshop.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Iran\u003C\u002Fstrong>: renowned for its long kernels and naturally vibrant green color, particularly sought after for pistachio paste and preparations where the final shade is as important as the taste.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Turkey\u003C\u002Fstrong>: often rounder pistachios, with a slightly milder aromatic profile, frequently offered in medium to fine sizes, well-suited for crushing.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>USA (California)\u003C\u002Fstrong>: large-scale standardized production, regular sizing, stable availability year-round, appreciated for batch consistency on large volumes.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>The choice of origin therefore depends less on an absolute quality hierarchy than on the desired final use: color intensity for homemade paste, size consistency for decoration, or constant availability for series production. To explore concrete uses by profession, the pistachio for pastry chefs, bakers, and ice cream makers details applications recipe by recipe.\u003C\u002Fp>\n\n\u003Cblockquote>\nAt Palimex, we observe the same pitfall every season in laboratories that change suppliers without checking the batch origin: a pistachio paste made with a fine size from a different origin than the previous order may turn duller, forcing the pastry chef to adjust the dosage of natural coloring. Our advice: set a reference origin for your signature recipes and only change it after testing in small quantities.\n\u003C\u002Fblockquote>\n\n\u003Ch2>Raw or blanched pistachio: which choice based on laboratory use\u003C\u002Fh2>\n\u003Cp>The difference between raw and blanched pistachio is not just aesthetic. It involves a trade-off between preparation time, material cost, and final organoleptic result.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Criterion\u003C\u002Fth>\n\u003Cth>Raw pistachio\u003C\u002Fth>\n\u003Cth>Blanched pistachio\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Color\u003C\u002Ftd>\n\u003Ctd>Duller green, brown tegument visible\u003C\u002Ftd>\n\u003Ctd>Bright green, bare flesh\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Necessary preparation\u003C\u002Ftd>\n\u003Ctd>Blanching to be done in the lab if needed\u003C\u002Ftd>\n\u003Ctd>Ready to use for decoration or grinding\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Purchase cost\u003C\u002Ftd>\n\u003Ctd>Generally lower\u003C\u002Ftd>\n\u003Ctd>Generally higher (labor included)\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Storage before processing\u003C\u002Ftd>\n\u003Ctd>Better resistance to oxidation (protective tegument)\u003C\u002Ftd>\n\u003Ctd>More sensitive to oxidation once bare\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Typical use\u003C\u002Ftd>\n\u003Ctd>Homemade pistachio paste, in-house roasting\u003C\u002Ftd>\n\u003Ctd>Visible decoration, fine powder, visible inclusion\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>Many laboratories choose to buy raw pistachio in bulk and perform blanching in-house just before use, which limits oxidation of the bare kernel and allows full control over the freshness of the finished product, particularly for pastes intended for ice cream.\u003C\u002Fp>\n\n\u003Ch2>Paste yield: calculating material cost with precision\u003C\u002Fh2>\n\u003Cp>Converting the raw kernel into pistachio paste involves material loss that must be factored into the cost calculation. This yield varies depending on the batch's moisture content, size, and grinding method.\u003C\u002Fp>\n\u003Col>\n\u003Cli>Weigh the raw batch upon receipt and check the moisture content declared on the technical sheet.\u003C\u002Fli>\n\u003Cli>Optional light roasting (additional water loss, generally a few percent).\u003C\u002Fli>\n\u003Cli>Progressive grinding until a smooth paste is obtained, with possible addition of neutral oil or sugar depending on the recipe.\u003C\u002Fli>\n\u003Cli>Weigh the obtained paste and calculate the raw material\u002Ffinal paste ratio to adjust the cost of future productions.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>A batch of good-quality raw pistachios, properly roasted then ground, generally produces paste with a yield within a range known to industry professionals, but which must be verified internally with each batch or origin change, as differences can be significant.\u003C\u002Fp>\n\n\u003Ch2>Storage, oxidation, and best-before date: best practices in the laboratory\u003C\u002Fh2>\n\u003Cp>Shelled pistachio, due to its high content of unsaturated fat, is particularly prone to oxidation, which results in progressive rancidity that alters the taste even before the best-before date indicated on the packaging.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Cool storage\u003C\u002Fstrong>: prefer a temperate area, away from direct light, ideally under controlled temperature to slow oxidation.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Airtight containers\u003C\u002Fstrong>: repackage after opening the carton in sealed containers to limit contact with air and ambient humidity.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Batch rotation (FIFO)\u003C\u002Fstrong>: organize storage on a first-in, first-out basis, using batch numbers and best-before dates indicated on each package.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Freezing for buffer stock\u003C\u002Fstrong>: for large volumes not quickly consumed, freezing the raw kernel preserves freshness beyond the standard ambient storage period.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Regular visual and olfactory checks\u003C\u002Fstrong>: a rancid smell or a color turning yellowish are the first signs of early oxidation, to be immediately discarded from production.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Batch traceability remains a cornerstone of the HACCP approach in the laboratory: each shelled pistachio delivery must be associated with its batch number, best-before date, and origin, documents that Palimex systematically provides for each professional delivery.\u003C\u002Fp>\n\n\u003Ch2>5 kg and bulk packaging: which format for which structure\u003C\u002Fh2>\n\u003Cp>The purchase format directly affects storage logistics and replenishment frequency. For professionals, two approaches coexist depending on the size of the structure and consumption rate.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Format\u003C\u002Fth>\n\u003Cth>Suitable structure\u003C\u002Fth>\n\u003Cth>Main advantage\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>5 kg carton\u003C\u002Ftd>\n\u003Ctd>Artisan pastry, gourmet grocery, small caterer\u003C\u002Ftd>\n\u003Ctd>Easy handling, gradual opening, less exposure to air\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Bulk \u002F 10-25 kg bag\u003C\u002Ftd>\n\u003Ctd>High-volume laboratory, foodservice industry\u003C\u002Ftd>\n\u003Ctd>Optimized unit cost, pallet\u002Ffree delivery logistics\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>For structures starting a pistachio-based range or testing a new origin, the 5 kg format allows securing product freshness without immobilizing too much stock. Workshops with high turnover will prefer bulk packaging, with pallet\u002Ffree delivery, to optimize material cost on recurring orders. You will find all these formats in the Pastry Chefs & Artisans category of the site, dedicated to the specific needs of professional laboratories.\u003C\u002Fp>\n\n\u003Ch2>Responsible sourcing and traceability: key points to check when purchasing\u003C\u002Fh2>\n\u003Cp>Beyond size and origin, a professional purchase of raw shelled pistachio requires checking certain points before validating a bulk order.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Availability of a technical sheet specifying size, origin, moisture content, and best-before date.\u003C\u002Fli>\n\u003Cli>Consistency between the announced size and intended use (decoration, paste, dusting).\u003C\u002Fli>\n\u003Cli>Supplier consistency over several seasons, to limit taste and yield variations from one batch to another.\u003C\u002Fli>\n\u003Cli>Delivery capacity in pallet\u002Ffree format adapted to the laboratory's volume.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>To place pistachio within the range of nuts and dried fruits available in professional sourcing, it may be useful to consult general resources on botanical classification and production areas, such as the \u003Ca href=\"https:\u002F\u002Ffr.wikipedia.org\u002Fwiki\u002FPistachier\" target=\"_blank\" rel=\"noopener noreferrer\">Wikipedia page on pistachio trees\u003C\u002Fa>.\u003C\u002Fp>\n\n\u003Ch2>Summary: how to choose your raw shelled pistachio in professional sourcing\u003C\u002Fh2>\n\u003Cp>Choosing a raw shelled pistachio is never just a simple order line. Size, origin, processing state (raw, blanched, roasted), and packaging form a coherent set that must align with the final use in the laboratory: visible decoration, homemade paste, inclusion in biscuit-making, or ice cream base. Good storage management, based on batch rotation and best-before date compliance, completes this approach and ensures the consistency of the finished product over time. For more on concrete uses by profession, see our dedicated article on pistachio for pastry chefs, bakers, and ice cream makers, as well as our full range in the Pastry Chefs & Artisans category.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets & Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[533,536,539,542,545,548,551,554,557,560,563,566,569,572,575,578,581],{"q":534,"a":535},"What is the difference between raw pistachio and shelled pistachio?","Shelled pistachio simply refers to the kernel without its shell, whether it is raw, blanched, or roasted. Raw pistachio is a shelled kernel that has undergone no heat treatment or blanching: it retains its brown tegument.",{"q":537,"a":538},"How do you read the size grade of shelled pistachio on a technical data sheet?","The size grade indicates the number of kernels per ounce or per kilogram. The lower the number, the larger the kernel. A size grade of 21\u002F25 is a large grade intended for decoration, while a 32\u002F36 grade is more suitable for grinding.",{"q":540,"a":541},"Which pistachio origin should you choose for homemade pistachio paste?","Iranian origin is often preferred for its naturally vibrant green colour, which is highly valued in pistachio pastes where the final shade is as important as the flavour.",{"q":543,"a":544},"Why is Turkish pistachio different from Iranian pistachio?","Turkish pistachio generally has a rounder kernel and a milder aromatic profile, often available in medium to fine grades, making it well-suited for crushing.",{"q":546,"a":547},"What is the advantage of US-origin shelled pistachio for professional procurement?","California production offers standardised sizing and year-round availability, which simplifies procurement planning for large volumes.",{"q":549,"a":550},"Should raw pistachio be blanched in-house in a laboratory?","Many laboratories purchase raw pistachio and perform blanching just before use, which limits oxidation of the exposed kernel and allows better control over the freshness of the finished product.",{"q":552,"a":553},"What is the difference between blanched pistachio and roasted pistachio?","Blanched pistachio has simply had its tegument removed through blanching, whereas roasted pistachio has undergone dry heat treatment, which develops toasted aromas and alters its texture.",{"q":555,"a":556},"How do you calculate the yield of paste from raw pistachios?","Yield is calculated by comparing the weight of the raw batch before roasting and grinding to the final weight of the paste obtained. This ratio should be verified with each change of batch or origin, as variations can be significant.",{"q":558,"a":559},"How can you prevent oxidation of shelled pistachio in storage?","It is recommended to store pistachios in airtight containers, protected from light and heat, and to rotate stock on a first-in, first-out basis.",{"q":561,"a":562},"Can shelled raw pistachio be frozen?","Yes, freezing raw kernels is a common practice for creating a buffer stock and preserving freshness beyond the standard ambient shelf life.",{"q":564,"a":565},"What are the signs of oxidised shelled pistachio?","A rancid odour and a yellowish discolouration are the first signs of oxidation; the batch should then be discarded from production.",{"q":567,"a":568},"Which packaging should you choose between 5 kg cartons and bulk?","The 5 kg carton is suitable for artisanal operations or testing new origins, while bulk in 10 to 25 kg bags is ideal for high-turnover laboratories, with delivery on pallets free of charge.",{"q":570,"a":571},"What information must be included on a technical data sheet for shelled pistachio?","A complete technical data sheet specifies the size grade, origin, moisture content, batch number, and best-before date of the product.",{"q":573,"a":574},"Is raw shelled pistachio suitable for visible decoration in pastry?","For visible decoration, a large and uniform size grade is preferable, typically associated with blanched pistachio to achieve a brighter green colour than the raw version with tegument.",{"q":576,"a":577},"Why does size grade matter less for pistachio paste than for decoration?","When the kernel is intended for grinding into paste, its initial size is irrelevant; the freshness and fat content of the batch take precedence over the size grade.",{"q":579,"a":580},"How can you ensure traceability of shelled pistachio batches in a laboratory?","Each delivery must be linked to its batch number, best-before date, and origin, with documentation provided for every shipment to ensure traceability compliant with HACCP standards.",{"q":582,"a":583},"How much shelled pistachio should you order to launch an artisanal pastry range?","The 5 kg carton format is ideal for testing a new origin or launching a range without tying up excessive stock.","Raw shelled pistachio: sizes, origins, raw\u002Fblanched difference and storage. Bulk purchase in 5 kg and wholesale for professional pastry chefs and ice cream makers.","2026-08-24T21:34:51.000Z",{"fr":61,"en":62,"de":63},[74,78,82],{"id":291,"slug":589,"name":590,"firstname":591,"lastname":592,"title":593,"bio":594,"image":595,"linkedinUrl":596,"url":597},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[599,610,621,633],{"id":600,"title":601,"category":163,"subcategory":165,"slug":602,"segment":603,"categoryPath":161,"path":604,"linkRewrite":605,"excerpt":606,"coverImage":607,"thumbnailImage":607,"nuxtUrl":608,"datePublished":609,"dateUpdated":609,"readingTime":272,"faqCount":182},305,"Additives in Dried Fruits: Reading the Label (B2B)","ingredients--additifs-conservateurs-anti-agglomerants","additifs-conservateurs-anti-agglomerants","grocery\u002Fingredients\u002Fadditifs-conservateurs-anti-agglomerants","epicerie--ingredients--additifs-conservateurs-anti-agglomerants","Preservatives, anti-caking agents, coating agents: how to read a supplier technical sheet for dried and candied fruits. Guide for professional buyers.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F7f33e9aa2757.webp","\u002Fblog\u002Fgrocery\u002Fingredients\u002Fadditifs-conservateurs-anti-agglomerants","2026-09-06T06:01:31.000Z",{"id":611,"title":612,"category":163,"subcategory":165,"slug":613,"segment":614,"categoryPath":161,"path":615,"linkRewrite":616,"excerpt":617,"coverImage":618,"thumbnailImage":618,"nuxtUrl":619,"datePublished":620,"dateUpdated":620,"readingTime":265,"faqCount":182},294,"Replacing Almond Powder in Professional Pastry | Palimex","ingredients--substituer-poudre-amande-couts-limites","substituer-poudre-amande-couts-limites","grocery\u002Fingredients\u002Fsubstituer-poudre-amande-couts-limites","epicerie--ingredients--substituer-poudre-amande-couts-limites","Hazelnut, sunflower, flour: when to replace almond powder in the workshop, impact on taste, texture, shelf life, cost — and where substitution fails.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fad53d7291a91.webp","\u002Fblog\u002Fgrocery\u002Fingredients\u002Fsubstituer-poudre-amande-couts-limites","2026-08-28T06:57:31.000Z",{"id":431,"title":622,"category":163,"subcategory":623,"slug":624,"segment":625,"categoryPath":626,"path":627,"linkRewrite":628,"excerpt":629,"coverImage":630,"thumbnailImage":630,"nuxtUrl":631,"datePublished":632,"dateUpdated":632,"readingTime":255,"faqCount":182},"Catering: Aperitif Tray Weight and Cost per Guest","recipes","recettes--traiteur-plateau-aperitif-grammage-convive","traiteur-plateau-aperitif-grammage-convive","grocery\u002Frecipes","grocery\u002Frecipes\u002Ftraiteur-plateau-aperitif-grammage-convive","epicerie--recettes--traiteur-plateau-aperitif-grammage-convive","Portion size per guest, salty\u002Fsweet balance, products that withstand waiting times, and cost-per-person calculation: the caterer's guide to bulk aperitif trays.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F3b3baea6be0b.webp","\u002Fblog\u002Fgrocery\u002Frecipes\u002Ftraiteur-plateau-aperitif-grammage-convive","2026-08-28T06:53:22.000Z",{"id":634,"title":635,"category":163,"subcategory":623,"slug":636,"segment":637,"categoryPath":626,"path":638,"linkRewrite":639,"excerpt":640,"coverImage":641,"thumbnailImage":641,"nuxtUrl":642,"datePublished":643,"dateUpdated":643,"readingTime":272,"faqCount":182},291,"Praline and Dried Fruit Pastes in Confectionery Coating: Dosage and Yield","recettes--glacier-praline-pates-fruits-secs-rendement","glacier-praline-pates-fruits-secs-rendement","grocery\u002Frecipes\u002Fglacier-praline-pates-fruits-secs-rendement","epicerie--recettes--glacier-praline-pates-fruits-secs-rendement","Praline dosage, cold stability, overrun, cost per litre: the professional guide to pure paste vs sweetened preparation for B2B ice cream makers and pastry chefs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F5de60c457997.webp","\u002Fblog\u002Fgrocery\u002Frecipes\u002Fglacier-praline-pates-fruits-secs-rendement","2026-08-28T06:51:41.000Z"]