Martiflore sauces wholesale B2B: premium mayonnaise and mustard in 5kg format

Martiflore: the professional reference for B2B condiments

The Martiflore brand is built for catering professionals who want a quality level above entry-price own labels without paying for a national brand. Its premium B2B positioning rests on selected raw materials, a consistent recipe and a 5kg format designed for professional use.

The 5kg tub is the standard in French professional catering: it reduces order frequency, cuts packaging waste and gives control over cost per portion — an economic argument that shows up directly in the operator's margin.

Martiflore Premium Mayonnaise — 5kg

Martiflore Premium mayonnaise is formulated with a high fat content — at least 70% vegetable oil — for a firm texture, good cold hold and a stable emulsion even after opening. Its distinguishing qualities for professional use:

• Firm texture — it does not run, holds on a burger bun, as a garnish or as a sauce. Well suited to sandwich shops and snack outlets.
• Balanced taste — egg and vinegar notes are measured, without excess acidity. Suitable for plating, blending and as a base for derived sauces.
• Service stability — holds at service temperature of 20 to 25°C for several hours without separating, which suits both hot and cold buffets.
• Storage — once opened, keep refrigerated between 0 and +4°C. Shelf life of 6 to 12 months depending on batch.

Main uses: burgers, sandwiches, composed salads, derived sauces such as tartare, andalouse and rémoulade, platter dressing and contract catering buffets.

Martiflore Premium Mustard — 5kg

Martiflore Premium mustard is a professional-grade Dijon mustard: aromatic, sharp enough without being aggressive, and free of excess acidity. Its characteristics:

• Controlled aromatic intensity — moderate to strong heat depending on batch, balanced against vinegar and ground mustard seed notes.
• Smooth texture — ideal for serving in a sauce boat, for vinaigrettes, marinades and hot sauces such as mustard and dijonnaise.
• Culinary versatility — usable as a direct condiment, a marinade base for meats, a binding element in emulsified sauces, or a seasoning component.

Main uses: charcuterie accompaniment, sandwiches, house vinaigrettes, hot sauces such as beef bourguignon and rabbit with mustard, meat marinades, buffets and contract catering.

Purchasing strategy and stock management

For a restaurant or catering operation serving 50 to 150 covers a day, we recommend:

• Order frequency — one to two 5kg tubs of mayonnaise per week given intensive use; one tub of mustard every two to three weeks.
• Minimum stock — always keep one tub of each in reserve to avoid running out mid-service.
• Storage — unopened products keep at ambient temperature below 20°C, away from light. Once opened, refrigeration is required.