Kitchen-tested main ingredients.
A focused range of the ingredients your kitchen uses every day – each one selected with over 30 years of restaurant experience.
Dairy products
- Melt
- baking performance
- yield
Cheese and dairy products have to perform evenly in a hot oven and on the grill. We select mozzarella and other cheeses by how they melt, stretch and brown — without burning into dark spots or releasing pools of fat on top of the dish.
The same principle applies to salad cheeses and cooking dairy: for each price point, we look for an option whose texture, saltiness and taste stay consistent from batch to batch and whose firm structure allows accurate portioning.
Meat products
- Meat content
- structure
- zero waste
A good meat product is not only flavourful, it also works economically in the kitchen process. We have tasted and tested dozens of options from different factories to make sure the meat texture, seasoning and mouthfeel hold up to professional roasting and slicing.
In skewers and rolls, what matters is how the product is built: when the meat composition and structure are right, the spit stays firm and can be sliced all the way to the end without the last kilos crumbling or going to waste. We offer options across price points, each chosen as the best-performing product in its class.
Canned goods
- Drained weight
- piece size
- appearance on the plate
In canned goods, what counts is what remains in your hand once the liquid is poured off. We check and compare the true drained weight, flavour and texture both cold and heated.
When you open a tin of tuna from our range, you get whole, firm slices rather than watery flakes. When you put mushrooms in the oven, they keep their colour and juiciness instead of turning black. The kitchen never has to guess how an ingredient will look in the finished dish.
Sauces and oils
- Smoke point
- dry matter
- consistent flavour
Frying oil has to withstand professional kitchen heat and repeated frying. We select oils for a high smoke point and long service life so the fryer or griddle delivers a clean, crisp and even result all day.
In crushed tomatoes, tomato bases and ready sauces, we evaluate dry matter content, acidity, colour and taste across dozens of test batches. A good tomato base spreads evenly, does not make the base soggy and tastes the same from every opened pack.
Frozen foods
- Crispness
- cut size
- hold in delivery
Frozen foods have to work quickly and reliably in a busy kitchen. In French fries, even a few millimetres in cut thickness decides the frying time, the softness of the inside and whether the portion stays crisp after home delivery.
We choose frozen products that keep their shape, cook evenly and do not absorb excess frying oil.
Packaging and hygiene supplies
- Heat resistance
- grease resistance
- smooth daily work
A dish is only finished when it is in front of the customer. We choose portion containers, boxes and wraps that handle hot food, steam and grease without the base softening or the food losing heat on the way.
In hygiene and disposable supplies, we focus on the everyday essentials a professional kitchen relies on to withstand heavy use and keep daily work clean.
Tested in the kitchen.Chosen for the purpose.The best-performing choice in its price class.
Start by trying a few products.
You do not have to switch wholesaler all at once. Request a customer account or send your latest wholesale invoice for comparison to see what the main ingredients you use cost with us.