We are one of the largest European producers and suppliers of fondant (water-based pomade).
We supply clients within the bakery and confectionery sectors, as well as industrial producers of sweets and snacks.
Arctos is eager to keep learning and growing, with a view to making our products stand out as ones of the highest possible standard.
The people are most important.
Respect for the planet is deeply rooted in our company’s culture. As producers of many natural products, we make it our top priority to ensure that the wellbeing of our environment is maintained through sustainable business practices. Our aim is to provide the highest quality goods and services to our customers while simultaneously protecting the land that these goods come from. At Arctos Crème we are devoted to the message of minimizing waste and nowhere is this more evident than in our conversion of leftover material into animal feed as a way of giving back to nature. We are committed to continuously improving and aligning our business strategy with the sustainable message. We live in a time of constant global change but while some might view this change as an inconvenience, we view it as an opportunity to grow as an environmentally conscious company. The sustainable message is understood throughout our business and is deeply entrenched in our strategy as a company. Together we strive to make the mark we leave on this planet as small as possible.
We understand that creating a product of the highest possible quality begins with the basics. We like to feel the quality at every step – in the office, the production plant, the warehouse, leaving nothing to chance. It is therefore that we use only the best technology from most renowned producers.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
A technologically advanced, Ready To Use fondant, developed together with our most demanding customers in response to their valuable suggestions. It is characterised by a soft, creamy consistency and allows to maintain a long-lasting, shiny glaze on fresh bakery and confectionery products. Designed for easy distribution on the surface of the product, using a brush or any other smoothing tool.
In response to the requirements of our most demanding customers, our technologists have developed the Arctos Spray, Spray 13 and Super Spray fondants, dedicated for use with the most advanced spraying machines. The fondants allow for easy dosage and create a thin layer of shiny glaze on fresh bakery and confectionery products.
Arctos Ultra White, RTU FG and Arctos Snow fondants allow our customers to create a perfectly white and opaque layer of fondant. Used in processes, which require freezing, these fondants are exceptionally white and can be modified through the addition of aromas, fruit concentrates and alcohol.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
Pomade with similar characteristics to the Arctos F30 – the best quality at a better price!
Pomade with similar characteristics to the Arctos F25 – the best quality at a better price!
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
Crystallised sucrose as large transparent crystals. The average size of the crystals is between 700 and 1400 μm. Coarse Grain Sugar is used mainly for manufacturing and decorating baked goods and confectionery products.
White sugar, loose, with no lumps and foreign smell.
Sugar meets the requirements of Polish and European food laws.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
Fruit filling with a solid structure based on apples, cherries, elderberries and strawberries in a natural red – purple color.
Made from 35 grams of fruit per 100 grams of finished product without the addition of preservatives and coloring.
Sweet, apricot-based fruit filling in a natural yellow-orange color.
Made from 35 grams of fruit per 100 grams of finished product without the addition of preservatives and coloring.
Fruit filling based on rose fruit natural orange-light brown color.
Made from 35 grams of fruit per 100 grams of finished product without the addition of preservatives and coloring.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
Aiming to constantly expand and improve our product offer, we are pleased to present a full range of modern dairy products under the new brand Milusia.
Family curd cheese with 7% fat content. Produced by ultrafiltration from acidified milk using pure lactic acid bacteria cultures.
Cheesecake curd cheese with 14% fat content. Produced by ultrafiltration from sour cream using pure lactic acid bacteria cultures.
Skimmed curd cheese, made from the centrifuged milk method, using pure lactic acid bacteria culture and rennet.
Skimmed, homogenised cheese made from centrifuged milk using pure lactic acid bacteria culture and rennet.
Cream cheese with 21% fat content. Made from sour cream using pure cultures of lactic acid fermentation bacteria and rennet, in the thermo-centrifuge method with functional additives.
Cream cheese with 24% fat content. Manufactured our of sour cream, using a centrifugal method with pure lactic acid bacteria and rennet cultures.
Cream cheese with 24% fat content. Produced by ultrafiltration from sour cream using pure lactic acid bacteria cultures.
Cream cheese with 30% fat content. Manufactured our of sour cream, using a centrifugal method with pure lactic acid bacteria and rennet cultures
Mascarpone cream cheese belongs to the group of soft, unripened cheeses. Made from pasteurized cream and acidity regulator: citric acid.
Cream cheese with 7% fat content. Produced by ultrafiltration from sour cream using pure lactic acid bacteria cultures.
The Arctos Bakery School events are conducted under the supervision of the Top Chef winner and Blow Up Hall 5050 restaurant Head Chef – Tomasz Purol, joined by multiple individual Polish Champion and World Champion in confectionery – Paweł Mieszala.
Arctos Creme Sp. z o.o.
NIP: PL554-293-00-05
Chelmonskiego 20/13 St.
60-756 Poznań
Skladowa 1 St., Koninko
62-023 Gadki near Poznan
Drukarska 59 St., Koninko
62-023 Gadki near Poznan