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The «Trablit», the ideal liquid coffee extract, is the essential ingredient for the pastry, chocolate factory and ice-cream professionals. It contains a minimum of 28% of dry matter from roasted coffee. It is the secret of its production which assures, since 1845, this softly caramelized and robust coffee inimitable flavour that brings a subtle, balanced and without bitterness taste to classic pastries or contemporary creations.


125 ml, 250 ml, 500 ml, 1 L, 5 L, 10 L

Directions for use

Professional use. This extract is not reserved for ingestion as seen but has to be diluted. According to the desired intensity, you put from 20 to 25 g per kilo in a cold or hot preparation.

Learn more about Trablit in video

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