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MAXI MARBLE CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long marble cigarette with spiral seam. Ready to use for decorative purposes.
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MAXI WHITE CHOCOLATE CIGARETTES (20 CM), PASTRY 1
Extra-long marble cigarette with spiral seam. Ready to use for decorative purposes.
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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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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, 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, 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, CANDIED ORANGE STRIPS
Orange 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.
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PASTRY 1, CIGARETTE, ZEBRA 4
Curled tubes with alternating stripes of chocolate. Elegant chocolate design that adds dimension in any application.
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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, COLD PROCESS PASTRY CREAM POWDER 33 LB.
Instant cold process preparation for pastry cream. Fast, easy preperation; excellent shelf life.
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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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PASTRY 1, CRISTAL APRICOT GLAZE
Apricot glaze for brush and spray applications. Shiny, amber color with light apricot flavor. Shiny, amber color with light apricot flavor. Perfect for glazing fruit tarts, cakes, danish, etc.
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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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PASTRY 1, FONDANT
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
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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.
