About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
1800g Whole almonds powder/ sugar mix
300g White almonds powder 100%
1200g Egg whites
300g Granulated sugar
200g Fine butter
1. Sift the almond powder/sugar mix and the almond powder.
2. With a skimmer, incorporate into whipped eggs with sugar and warm butter.
3. Spread over baking paper sheet 40x60 and bake at 200°C for 20mn.
2000g Cap'fruit frozen apricot halves
150g caster sugar
1000g Cap'fruit frozen sugared apricot
300g caster sugar
5g rosemary
30g food grade gelatine leaves type gold
1. Place frozen apricots on a baking mat;
2. Sift 150g of sugar onto apricots. Bake in a ventilated oven at 180°C until apricots become lightly brown.
3. Let cool down.
4. Heat half of apricots with sugar at 50°C, then add the rosemary and let infuse one hour.
5. Heat the apricot purée left and add the gelatin previously melt into cold water and mix both purées.
6. Into a frame 40x60 place a dacquoise sheet and spread apricots, then pour jellified purée on.
7. Let set aside into the freezer.
600g President UHT sterilized cream 35% fats Coeur Sauvage
1400g President Milk
490g Caster sugar
400g Ovodan Egg Yolks
180g DGF - Mix in powder for confectioner's custard
600g Presient fine butter
800g DGF - Hazelnuts Praline à l'ancienne
16g Food grade gelatine leaves type gold
1200g President UHT sterilized cream 35% fats Coeur Sauvage
1. Bake a confectioner's custard with usual process.
2. Add gelatine and praliné. Let cool down.
3. In a beater, mix the mousseline cream with high speed and incorporate 1200g of UHT cream.
100g White almonds powder 100%
300g DGF - Flour
150g Caster sugar
200g President fine butter
1. Mix all ingredients with a beater. Let cool down in the fridge for 3 hours then chop.
2. Bake into a ventilated oven at 150°C for about 10mn.