A case of 32 bars (30 g) of "French fruits gellies " individually wrapped. Those "pâtes de fruits" have been made according to the great tradition of confectionery (more than 50% of fruit) with a base of "orange" apricot from Provence and "william" pear from the southern Alps. We propose an assortment of 4 fruits (pear, apricot, raspberry, bilberry) that will enjoy walkers and for picnics of children. Flavours: Apricot*, Pear*, Raspberry, Bilberry. Ingredients: Fruits pulps 50% (pear 40,1%, apricot 35,1%, bilberry 12,4%, raspberry 12,4%), sugar, glucose syrup, thickener: pectin, flavourings, acidifying: citric acid. *= fruit paste unalloyed fruit

A delicious banana paste mixed with white rhum soaked raisins. Ingredients: Banana pulp 55%, sugar, glucose syrop from wheat, inverted sugar, rum, raisins, thickener: pectin, acidifying: citric acid.

A new process allowing us to rapidly cool the fruit pastilles after cooking has provided us with the means to greatly enfiance the richness and fullness of the fruit aroma, 8% liqueur either of the same fruit or a complementary flavoradded at this time, developing this elevated fruitful aroma : Apricots-flavored with Grand Marnier, Pineapple-flavored with rum flavour, Black currant-flavored with black currant flavour, Raspherry-flavored with raspherry flavour, Pear-flavored with Williams lflavour. Ingedients: Fruits pulps 50%* (pear 42%, apricot 28%, raspberry 10%, pineapple 10%, black-currant 10%°, sugar, glucose syrup from wheat, inverted sugar, Grand Marnier® extract, thickener: pectin, acidifying: citric acid, flavourings. * 50% of fruits pulps used for 100 Kg of final product.

An assortment of 4 French fruits gellies and a honey jelly. They are presented in a miniature shape of 4 grams, which are called "mignonnettes". Ingredients: Sugar, fruits pulp (apricot Orangé of Provence, pear William from Hautes Alpes, raspberry, bilberry), glucose syrup from wheat, Lavender Honey, water, thickener: pectin, acidifying: citric acid, flavourings.

In order to make our French fruits gellies we use apricots "Orangés de Provence" and / or pear "William des Hautes Alpes". Different flavours are obtained by the addition of other fruits: strawberry, raspberry, tangerine. The products are presented in sugar coated rounds. Ingredients: *Fruits pulps (apricot 43%, Pear 27%, Raspberry 10%, Strawberry 10%, tangerine 10%), sugar, glucose syrup from wheat, inverted sugar, natural flavourings, thickener: pectin, acidifying: citric acid. * 50 Kg of fruits pulp used for 100 Kg of final product.

The original richness of countryside fruits is the essence of success to be found int these fruit squares, which are made entirely of whole fruit. They are presented in shapes 24 mm squares and 10 parfumes: pear, lemon, tangerine, apricot, passion fruit, peach, raspberry, morello-cherry, strawberry, bilberries.

In order to make our French fruits gellies we use apricots "Orangés de Provence" and / or pear "William des Hautes Alpes". Different flavours are obtained by the addition of other fruits: strawberry, raspberry, tangerine. The products are presented in single sugar coated fruits-shapes. Ingredients: *Fruits pulps (apricot 42%, Pear 28%, Strawberry 10%, Raspberry 10%, tangerine 10%), sugar, glucose syrup from wheat, inverted sugar, natural flavourings, thickener: pectin, acidifying: citric acid. * 50 Kg of fruits pulp used for 100 Kg of final product.

In order to make our "French fruits gellies " we use apricots "Orangés de Provence" and / or pear "William des Hautes Alpes". Different flavours are obtained by the addition of other fruits: strawberry, raspberry, tangerine. The 5 flavours are presented in their original fruit shape either glazed. Assortiment I: apricot, tangerine, pear, strawberry, raspberry. Ingredients: *fruits pulps (apricot 42%, pear 28% strawberry 10%, raspberry 10%, tangerine 10%), sugar, glucose syrup from wheat, inverted sugar, flavourings, thickener: pectin, acidifying: citric acid. * 50 Kg of fruits pulp used for 100 Kg of final product.

Saccharose and glucose syrup have been replaced by maltitol syrup, cristallised maltitol and sorbitol. Maltitol may lead to flatulence and may be laxative if eaten in too much quantity (more then 40 g / day), approximatively 10 pieces of 10 g. A fruit paste without added sugar brings 37% of calorie less than one fruit traditional confectioner fruits paste. Ingredients: *Fruits pulps 50% (apricot "orangé from Provence" 26%, pear William from "Alpes du Sud" 23.5 %, quince from Provence 18.5 %, orange 18%, strawberry 14%), sweeteners: maltitol syrup, maltitol, sorbitol, thickener: pectin, natural flavourings, acidifying: citric acid. *50 kg of fruits pulp used for 100 kg of final product. An excessive consumption can involve laxative effects. Is not appropriate to a child of less than 3 years.

In order to make our "French fruits gellies " we use apricots "Orangés de Provence" and / or pear "William des Hautes Alpes". Ingredients: fruits pulp* 50%, sugar, glucose ssyrup from wheat, natural flavourings, thickener: pectin, acidifying: citric acid. * pear: pear William from Hautes Alpes. * apricot: apricots Orangés from Provence. * raspberry: raspberry 25%, apricot Orangé de Provence 20%, pear William from Hautes Alpes 5%.

Paste of quinces produced with quinces from Provence. Ingredients: quinces pulp from Provence 50%, sugar, glucose syrup from wheat, thickener: pectine, acidifying: citric acid, natural flavouring vanilla.

Made with honey comprising 30% from the lavander and wild flowers of the plateaus of Southern France, this delicacy is as clear and simple as a ray of sunshine. Ingredients: Sugar, lavandula honey 30%, water, glucose syrup from wheat, thickener: pectin, acidifying: citric acid, natural flavouring Bourbon vanilla.