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PASTRY 1, COLD PROCESS PASTRY CREAM POWDER 11LB
Instant cold process preparation for pastry cream. Fast, easy preperation; excellent shelf life.
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PASTRY 1, ALMOND PASTE 33%
Blanched California almond paste. Almond paste is characterized as having a delicate and subtle almond favor. Pastry 1 Almond paste is prepared from select grades of almonds grown in California. After blanching to remove the skins, the almonds are ground and then cooked with pure granulated cane sugar to a semi-firm smooth paste. Almond Paste can be used to make Marzipan with additional confectioner’s sugar and syrup. Once opened, your paste should be kept tightly covered to prevent it from drying. It is best stored in a cool dry environment away from strong odors and direct sunlight.
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PASTRY 1, CRISTAL NEUTRAL GLAZE
Neutral concentrated glaze without flavor or color. Can be used with spray gun machines. For fruit tarts and bakery products as a glaze.
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GLAZE CRYSTAL APRICOT PASTRY
Apricot glaze for for brush and spray applications. Shiny, amber color with light apricot flavor.
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PASTRY 1, CANDIED LEMON PEEL 1/4
Lemon peel slowly candied in sugar syrup. The candying process replaces the water naturally held within a fruit with sugar syrup. The process requires close observation, changes in density of the sugar syrup, and many hours. The result is a preserved fruit with great flavor, a lustrous shine, and a chewy texture. Cut into strips. Average length: 5.5 cm. Average width: .5 cm.
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PASTRY 1, GELATIN SHEETS, SILVER
Food gelatin attained through acidic and alkalized hydrolysis. Pork origin. Gelifying agent for sweet and savory preparations. 400 sheets. Soak gelatin sheets in cold water until softened, about 8 to 10 minutes. Drain, and warm to melt. Carefully incorporate melted gelatin into preparations.
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PASTRY 1, GELATINE SHEETS, GOLD
Food gelatin attained through acidic and alkalized hydrolysis. Gelifying agent for sweet and savory preparations. 500 sheets. Soak gelatin sheets in cold water until softened, about 8 to 10 minutes. Drain, and warm to melt. Carefully incorporate melted gelatin into preparations.
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PASTRY 1, ALMOND PASTE, BLANCHED
Blanched California almond paste. Almond paste is characterized as having a delicate and subtle almond favor. Pastry 1 Almond paste is prepared from select grades of almonds grown in California. After blanching to remove the skins, the almonds are ground and then cooked with pure granulated cane sugar to a semi-firm smooth paste. Almond Paste can be used to make Marzipan with additional confectioner’s sugar and syrup. Once opened, your paste should be kept tightly covered to prevent it from drying. It is best stored in a cool dry environment away from strong odors and direct sunlight.
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PASTRY 1, WHIPPED CREAM STABILIZER POWDER
Powdered stabilizer for heavy cream. Prevents loss of moisture, cracking, yellowing, and loss of volume.
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PASRTY 1, TRIMOLINE/ INVERT SUGAR
Invert sugar syrup paste. Prevents crystallization, resists humidity, acts as an anti-oxidant, increases carmelization, improves texture, preserves aroma, flavor, and color.
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TRABLIT COFFEE EXTRACT
Liquid coffee extract. Intense flavor balances the sweetness of most coffee desserts.
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PASTRY 1, CRÈME BRÛLÉE POWDER PREP
One-step powdered preparation to prepare crème brûlée. Easy and convenient to produce. Perfect for crème brûlée as an inclusion in cakes and desserts.
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AMIFRUIT, RASPBERRY JAM WITH SEEDS
Smoothly spreadable bakery jam. For baking in tarts or can be used as a filling for cake layers, sandwich cookies, etc. Bake stable up to 375°F oven for 15-17 minutes.
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AMIFRUIT, RASPBERRY JAM WITH NO SEEDS
Smoothly spreadable bakery jam. For baking in tarts or can be used as a filling for cake layers, sandwich cookies, etc. Bake stable up to 375°F oven for 15-17 minutes.
