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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":485,"type":158,"label":486,"href":177,"icon":178,"iconRole":161,"description":179,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":226,"barVisible":18,"children":487,"psChildren":488},4423,{"fr":176},[],[],[],{"id":491,"type":158,"label":492,"href":494,"icon":27,"iconRole":161,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":226,"barVisible":18,"children":495,"psChildren":496},4389,{"fr":493},"Blog","\u002Fblog\u002F",[],[],{"id":498,"type":158,"label":499,"href":62,"icon":27,"iconRole":161,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":500,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":235,"barVisible":18,"children":501,"psChildren":502},4390,{"fr":96},"ml-auto",[],[],{"ok":18,"alternates":504},{"fr":505,"en":506,"de":507},"\u002Fblog\u002Fepicerie\u002Frecettes\u002Fgalette-des-rois-amandes-poudre-meyva","\u002Fen\u002Fblog\u002Fgrocery\u002Frecipes\u002Fking-cake-ground-almonds-meyva","\u002Fde\u002Fblog\u002Flebensmittel\u002Frezepte\u002Fgalette-des-rois-gemahlene-mandeln-meyva",{"tree_loaded":18,"found":18,"kind":151,"id":509,"path":510,"path_fr":511,"pilier_slug":512,"pilier_slug_fr":513,"slug":514,"name":515,"description":516,"meta_title":517,"meta_description":518,"breadcrumb":519,"children":523},16,"grocery\u002Frecipes","epicerie\u002Frecettes","grocery","epicerie","recipes","Recipes","Professional recipes and culinary inspirations.","Pro recipes | Palimex","Recipes and inspirations for pastry chefs, chefs and foodservice.",[520,522],{"id":277,"slug":512,"path":512,"label":521},"Grocery & Recipes",{"id":509,"slug":514,"path":510,"label":515},[],{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":529,"title":530,"h1":531,"category":512,"subcategory":514,"slug":532,"coverImage":533,"thumbnailImage":533,"content":534,"faq":535,"metaDescription":581,"active":18,"datePublished":582,"dateUpdated":583,"readingTime":245,"mentor":27,"alternates":584,"langsWithContent":585,"audioEnabled":48,"audioUrl":129,"author":586},214,"King cake recipe with MEYVA ground almonds | Palimex","King Cake Recipe: Elevate It with Our Premium Quality Ground Almonds","recipes--king-cake-ground-almonds-meyva","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F151e3288a2c6.webp","\u003Cp>Discover how to prepare an irresistible king cake using our ground almonds.\u003Cbr\u002F>This classic recipe, revisited with high-quality ingredients, will delight your customers and reinforce your expertise in creating exceptional products.\u003C\u002Fp>\n\u003Cblockquote>According to \u003Ca href=\"https:\u002F\u002Fwww.fao.org\u002Fmarkets-and-trade\u002Fcommodities\u002Fnuts\u002Ffr\u002F\" rel=\"noopener\" target=\"_blank\">FAO — markets and trade of nuts\u003C\u002Fa>, the quality and traceability of professional dried fruits rely on a controlled supply chain and storage standards consistent with the international Codex Alimentarius norms.\u003C\u002Fblockquote>\n\n\u003Ch4>\u003Cstrong>Ingredients for a perfect king cake\u003C\u002Fstrong> (8 people):\u003C\u002Fh4>\n\u003Cul>\n\u003Cli>\u003Cstrong>2 pure butter puff pastries\u003C\u002Fstrong>: for a crispy and golden puff pastry.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>150 g of ground \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fbucket-meyva-almond-blanchie-23-25-5kg-925\" title=\"MEYVA BUCKET - BLANCHED ALMONDS 23\u002F25 5KG\">almonds\u003C\u002Fa>\u003C\u002Fstrong>: our flagship product, finely milled for a smooth texture.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>100 g of icing sugar\u003C\u002Fstrong>\u003C\u002Fli>\n\u003Cli>\u003Cstrong>100 g of softened butter\u003C\u002Fstrong>\u003C\u002Fli>\n\u003Cli>\u003Cstrong>2 eggs\u003C\u002Fstrong>\u003C\u002Fli>\n\u003Cli>\u003Cstrong>1 egg yolk\u003C\u002Fstrong> (for the glaze)\u003C\u002Fli>\n\u003Cli>\u003Cstrong>1 tablespoon of rum (optional)\u003C\u002Fstrong>: for a subtle aromatic touch.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>1 fève\u003C\u002Fstrong>: essential to respect tradition.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Chr\u002F>\n\u003Ch4>\u003Cstrong>Preparation steps\u003C\u002Fstrong>:\u003C\u002Fh4>\n\u003Col>\n\u003Cli>\n\u003Cp>\u003Cstrong>Prepare the almond cream\u003C\u002Fstrong>:\u003Cbr\u002F>In a bowl, mix the softened butter and icing sugar until you obtain a creamy texture. Incorporate the eggs one by one, then add the ground almonds and rum if desired. Mix until smooth.\u003C\u002Fp>\n\u003C\u002Fli>\n\u003Cli>\n\u003Cp>\u003Cstrong>Assemble the cake\u003C\u002Fstrong>:\u003Cbr\u002F>Unroll a puff pastry on a baking sheet covered with parchment paper. Spread the almond cream, leaving a 2 cm border. Place the fève.\u003C\u002Fp>\n\u003C\u002Fli>\n\u003Cli>\n\u003Cp>\u003Cstrong>Seal the cake\u003C\u002Fstrong>:\u003Cbr\u002F>Cover with the second puff pastry and seal the edges by pressing with a fork. Brush the top with the egg yolk for a beautiful golden finish.\u003C\u002Fp>\n\u003C\u002Fli>\n\u003Cli>\n\u003Cp>\u003Cstrong>Decorate and bake\u003C\u002Fstrong>:\u003Cbr\u002F>Using the tip of a knife, create patterns on the pastry without piercing it. Bake at 180°C (th. 6) for 30 to 40 minutes, until the cake is well golden.\u003C\u002Fp>\n\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Chr\u002F>\n\u003Ch4>\u003Cstrong>Why choose our MEYVA ground almonds?\u003C\u002Fstrong>\u003C\u002Fh4>\n\u003Cul>\n\u003Cli>\u003Cstrong>Premium Quality\u003C\u002Fstrong>: We guarantee unmatched fineness for smooth and flavorful preparations.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Ideal for B2B sector professionals\u003C\u002Fstrong>: Formats adapted to bakeries, patisseries, and caterers, CHR.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>By using our ground almonds, you ensure an authentic flavor and impeccable results for your creations. Order today and benefit from a service dedicated to B2B sector professionals.\u003C\u002Fp>\n\u003Chr\u002F>\n\u003Cp>\u003Cstrong>B2B Tip\u003C\u002Fstrong>: Make the king cake a flagship product in your offering by diversifying recipes: chocolate, pistachio, or red fruit king cakes.\u003C\u002Fp>\n\u003Ch2>Summary table of B2B standards\u003C\u002Fh2>\n\u003Ctable>\n\u003Cthead>\u003Ctr>\u003Cth>Criterion\u003C\u002Fth>\u003Cth>B2B Standard\u003C\u002Fth>\u003Cth>Best Practice\u003C\u002Fth>\u003C\u002Ftr>\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Sourcing\u003C\u002Ftd>\u003Ctd>Traced origins (Morocco, Tunisia, Iran, California)\u003C\u002Ftd>\u003Ctd>Samples + batch-by-batch analyses\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Quality\u003C\u002Ftd>\u003Ctd>Moisture \u003C 6%, aflatoxin below EU threshold\u003C\u002Ftd>\u003Ctd>Hygrometer + ISO 712\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Storage\u003C\u002Ftd>\u003Ctd>12-18°C, 50-60% ambient humidity\u003C\u002Ftd>\u003Ctd>Vacuum or nitrogen for fatty products\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Packaging\u003C\u002Ftd>\u003Ctd>Multilayer bags, INCO labeling\u003C\u002Ftd>\u003Ctd>Allergens + supplier traceability\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Logistics\u003C\u002Ftd>\u003Ctd>Strict FIFO, 15-day inventory for sensitive products\u003C\u002Ftd>\u003Ctd>3 readable dates per container\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\n\u003Ch2>Practical advice for professionals\u003C\u002Fh2>\n\u003Cp>For wholesalers, greengrocers, and restaurateurs, the challenge lies in daily routines — rigorous supplier selection, quality control at each reception, and documented traceability. Players who structure these processes achieve product consistency that builds customer loyalty.\u003C\u002Fp>\n\n\u003Ch2>Essential B2B quality criteria for dried fruits\u003C\u002Fh2>\n\u003Cp>Three dimensions structure the quality of a professional \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdried-fruit\u002F\" title=\"Dried Fruit\">dried fruit\u003C\u002Fa>: origin (terroir, producer, harvesting method), post-harvest (drying, calibration, storage), and logistics (transport, storage, packaging). Mastering these three axes simultaneously sets serious players apart in the market.\u003C\u002Fp>\n\n\u003Ch2>Optimizing margins on B2B dried fruits\u003C\u002Fh2>\n\u003Cp>Margins on professional dried fruits are not built solely on purchasing: they are defended by reducing storage losses (3-5% of annual stock recoverable), accelerating product rotation, and premium sourcing that justifies higher selling prices to demanding customers.\u003C\u002Fp>\n\n\u003Ch2>Market trends and sector outlook\u003C\u002Fh2>\n\u003Cp>The B2B dried fruits market in France and Europe is undergoing profound transformation: rise of organic and traceability, increased demand for sustainable packaging, and fragmentation of distribution with the arrival of new digital channels. Players who anticipate these shifts capture the best market shares.\u003C\u002Fp>\n\n\u003Ch2>Further reading\u003C\u002Fh2>\n\u003Cp>Additional resources on our blog:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002F\" title=\"Meyva\">MEYVA\u003C\u002Fa> × healthy recipes\u003C\u002Fli>\n\u003Cli>oriental products for professionals\u003C\u002Fli>\n\u003Cli>date varieties guide\u003C\u002Fli>\n\u003Cli>storage guide\u003C\u002Fli>\n\u003C\u002Ful>\n\n\u003Ch2>B2B context and sector best practices\u003C\u002Fh2>\n\u003Cp>In a B2B market where quality requirements are constantly increasing — traceability, food safety, end-customer expectations — mastering these fundamentals constitutes a tangible and measurable competitive advantage. Players who secure their supply chain upstream protect their net margin downstream, and this often makes the difference between a wholesaler who maintains their order book over 5 years and one who sees customers leave at the first cheaper competitor. The 2024-2026 period saw an 18% increase in DGCCRF inspections of the dried fruits sector in France, a sign that regulation is tightening alongside consumer expectations. Penalties for non-compliance can quickly represent several months of gross margin, not to mention the reputational impact.\u003C\u002Fp>\n\u003Cp>For a wholesaler, greengrocer, or restaurateur, translating these standards into weekly operational routines makes the difference between a reliable supplier and a fragile player. The best practices described in this article apply regardless of your volume — from 50 kg per week to several pallets per day — with proportional adjustments in equipment and investment, but with the same methodological rigor. Quality does not scale down as volume increases; on the contrary, it becomes an even more strategic issue. This is precisely the philosophy that distinguishes the market leaders in professional dried fruits in France.\u003C\u002Fp>\n\u003Cp>On the commercial side, B2B customer satisfaction largely depends on consistency — a dried fruit must have the same taste, texture, and color from one batch to another. It is precisely this consistency that is compromised by common storage and management errors. Investing in staff training in reception and storage areas generally yields more than new equipment, at a much lower cost. The bakers, pastry chefs, caterers, and restaurateurs who are your end customers are not buying a price — they are buying a guarantee of consistency, and they are willing to pay 10 to 15% more for it.\u003C\u002Fp>\n\u003Cp>The systemic approach remains the best: auditing your warehouse twice a year, measuring your losses as a percentage of stock, comparing these metrics to sector standards (3-4% for a well-managed wholesaler, 1-2% for the best players). These figures, once highlighted, immediately reveal the real levers for improvement and allow for prioritizing investments. Many operators focus on the purchase price while the most significant savings are hidden in reducing storage and downstream logistics losses. A quick calculation: if you buy 200 tons per year at €8\u002Fkg and lose 5% in storage, that's €80,000 thrown away each year — far more than what a €10,000 investment in well-chosen equipment costs over 5 years.\u003C\u002Fp>\n\u003Cp>Upstream sourcing also plays a decisive role: a supplier transparent about their delivery moisture, drying times, and aflatoxin controls saves you several weeks of commercial shelf life. Prioritize supply chains that agree to share their batch-by-batch analyses rather than those that settle for a generic certificate. This difference in transparency directly translates into margin over 12 months of operation. Moroccan, Tunisian, Turkish, and Iranian supply chains are today among the most structured on these issues, provided you choose your contact carefully — a broker or a direct importer are not equal in terms of traceability information access.\u003C\u002Fp>\n\u003Cp>On the regulatory front, DGCCRF and DDPP inspections focus on traceability chains, allergen labeling (nuts must be declared under INCO Regulation 1169\u002F2011), and packaging compliance with migration standards. Non-compliances in dried fruits are generally due to incomplete labeling rather than a product defect. An internal audit of your labeling process every six months eliminates 80% of regulatory risk at almost no cost. Fines can go up to €1,500 per non-compliant batch, and the media coverage of a product recall generally costs much more in lost trust than the fine itself.\u003C\u002Fp>\n\u003Cp>To go further, regularly exchange with your sector peers through professional federations (FIAC, ANIA, FNDPA, FFCD depending on your business). Feedback from other operators is often worth more than formal training and allows you to calibrate your practices on concrete and updated benchmarks. WhatsApp and LinkedIn groups dedicated to B2B dried fruits are also a goldmine of freely accessible information. Trade shows like SIRHA, ProSweets, and Marca Bologna remain essential events to stay market-aware and benchmark your practices against European leaders.\u003C\u002Fp>\n\u003Cp>Finally, do not overlook the human dimension: a trained and autonomous team in the storage area detects anomalies within 24 hours where an untrained team lets them slip by for weeks. The cost of two days of training per year per operator is largely offset by the reduction in customer disputes and product quality at output. This is probably the highest ROI in the sector, yet the most neglected by operational management. With naturally high staff turnover in food logistics, a structured onboarding program with a daily checklist becomes a real competitive asset in the medium term.\u003C\u002Fp>\n\u003Cp>The recent evolution of the European market is pushing towards accelerated consolidation: medium-sized players (€5 to €30 million in turnover) are the most exposed to pressure between very large players (Frutarom, Tate & Lyle, Olam) and agile artisans who capture the premium segment. To stay in the race, you must either grow quickly through external growth or specialize in a defendable niche — premium origins, organic, halal, IFS QS, kosher depending on your clientele. The middle position without strong differentiation is eroding year after year, it's mathematical.\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>",[536,539,542,545,548,551,554,557,560,563,566,569,572,575,578],{"q":537,"a":538},"What are the quality criteria to check for MEYVA ground almonds before use in professional pastry?","Check for the absence of foreign bodies, the homogeneity of the texture, and compliance of the labelling with HACCP standards, particularly batch traceability and allergen declarations.",{"q":540,"a":541},"How can the king cake recipe be adapted for large-scale production in a bakery?","Multiply the quantities while maintaining the proportions, use volume-adapted moulds, and plan for adjusted baking time based on the size of the king cakes.",{"q":543,"a":544},"What is the recommended shelf life for MEYVA ground almonds after opening the bag?","Store them in a dry environment at 12-18°C, away from light, and use them within 3 months of opening to ensure freshness.",{"q":546,"a":547},"Can rum be replaced with another ingredient in almond cream for an alcohol-free version?","Yes, use vanilla extract or a flavoured syrup to maintain the aroma without altering the texture of the preparation.",{"q":549,"a":550},"What are the risks of overbaking a king cake, and how can they be avoided?","Overbaking can dry out the pastry or burn the almond cream. Monitor the colour and use an oven thermometer to ensure baking at a maximum of 180°C.",{"q":552,"a":553},"How should MEYVA ground almond stock rotation be managed during high-demand periods?","Apply the FIFO (first in, first out) method and check the best-before dates to avoid any expiry.",{"q":555,"a":556},"Which MEYVA packagings are suitable for professional pastry use?","The 12x150g bags of blanched ground almond are designed for professionals and ensure optimal preservation.",{"q":558,"a":559},"How can a batch of MEYVA ground almonds compliant with international standards be identified?","Each batch is labelled with a traceability number, a manufacturing date, and a best-before date, in accordance with Codex Alimentarius requirements.",{"q":561,"a":562},"What is the difference between MEYVA ground almonds and homemade milled almonds for a king cake?","MEYVA powder is calibrated for an ultra-fine and homogeneous texture, ensuring a smooth almond cream without lumps.",{"q":564,"a":565},"What are the signs of spoilage in MEYVA ground almonds to watch for?","A rancid odour, abnormal colouration, or the presence of mould indicate spoilage and require immediate stock removal.",{"q":567,"a":568},"How can MEYVA ground almonds be ordered in bulk for a delicatessen?","Contact the sales department via shop.meyva@palimex.fr or 01 46 86 36 33 for a customised quote and pallet delivery.",{"q":570,"a":571},"What are the logistical advantages of ordering MEYVA ground almonds from Rungis?","Palimex’s headquarters at Rungis MIN enables fast deliveries in the Île-de-France region and optimised stock management for professionals.",{"q":573,"a":574},"How can dosage errors in almond cream for a king cake be avoided?","Use a precision scale and strictly follow the indicated proportions for a balanced texture and flavour.",{"q":576,"a":577},"Which MEYVA packaging formats are available for caterers?","MEYVA products are available in professional-grade bags, with formats designed to facilitate storage and kitchen preparation.",{"q":579,"a":580},"How should king cakes be stored after baking for in-store sales?","Store them in a dry place at room temperature, away from light, and consume them within 48 hours for optimal freshness.","Explore the world's flavors with Palimex: dehydrated fruits, rare spices, and exceptional products to elevate your culinary creations.","2026-05-13T08:00:42.000Z","2026-05-14T10:52:18.000Z",{"fr":505,"en":506,"de":507},[35,39,43],{"id":271,"slug":587,"name":588,"firstname":589,"lastname":590,"title":591,"bio":592,"image":593,"linkedinUrl":594,"url":595},"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",[597,610,621,631],{"id":598,"title":599,"category":512,"subcategory":600,"slug":601,"segment":602,"categoryPath":603,"path":604,"linkRewrite":605,"excerpt":606,"coverImage":607,"thumbnailImage":607,"nuxtUrl":608,"datePublished":609,"dateUpdated":609,"readingTime":252,"faqCount":162},305,"Additives in Dried Fruits: Reading the Label (B2B)","ingredients","ingredients--additifs-conservateurs-anti-agglomerants","additifs-conservateurs-anti-agglomerants","grocery\u002Fingredients","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":512,"subcategory":600,"slug":613,"segment":614,"categoryPath":603,"path":615,"linkRewrite":616,"excerpt":617,"coverImage":618,"thumbnailImage":618,"nuxtUrl":619,"datePublished":620,"dateUpdated":620,"readingTime":245,"faqCount":162},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":412,"title":622,"category":512,"subcategory":514,"slug":623,"segment":624,"categoryPath":510,"path":625,"linkRewrite":626,"excerpt":627,"coverImage":628,"thumbnailImage":628,"nuxtUrl":629,"datePublished":630,"dateUpdated":630,"readingTime":235,"faqCount":162},"Catering: Aperitif Tray Weight and Cost per Guest","recettes--traiteur-plateau-aperitif-grammage-convive","traiteur-plateau-aperitif-grammage-convive","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":632,"title":633,"category":512,"subcategory":514,"slug":634,"segment":635,"categoryPath":510,"path":636,"linkRewrite":637,"excerpt":638,"coverImage":639,"thumbnailImage":639,"nuxtUrl":640,"datePublished":641,"dateUpdated":641,"readingTime":252,"faqCount":162},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"]