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GELATECH, PISTACHIO PASTE PURO 99%
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
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NIELSEN MASSEY, VANILLA BEAN PASTE
Madagascar Bourbon Pure Vanilla Bean Paste is made with our famous Madagascar Bourbon Pure Vanilla Extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired. Pure Vanilla Bean Paste is used measure for measure the same as Pure Vanilla Extract or to replace whole vanilla beans in recipes.
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GELATECH, GELPAN COLD 100 GELATO BASE
Neutral base for gelato preparation. This product produces a creamy and tasty gelato. Convenient cold process.
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PASTRY 1, GLUCOSE SYRUP
Confectionery glucose syrup. Sweetness control, freezing point control, improved mouth feel and creaminess are its major benefits. Low relative sweetness, medium viscosity, medium freezing point depression. Acts as a bodying agent and prevents lactose crystallization.
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TAHITIAN GOLD, VANILLA BEAN PASTE
3-Bean Blend Whole Vanilla Bean Paste is a low-alcohol vanilla paste that offers a new and unique flavor profile. It is made from a proprietary blend of ground vanilla beans from Madagascar, Papua New Guinea, and Tahiti. By using Tahitian Gold’s signature Ground Vanilla Beans, this vanilla paste contains all 300+ flavor compounds of freshly cured vanilla beans and is more heat tolerant than vanilla extract. Substitute for pure vanilla extract at a 1:1 ratio.
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POTATO STARCH
As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch may be used in all traditional recipes replacing any other starch – and in most cases giving better functionality. Organic potato starch adapts extremely well to organic processing.
Potato starch is used as:Water binder
Thickener
Anti caking ingredient
Bulking ingredient
Glueing agentThe most popular application areas are in:
Meat industry
Bakeries
Confectionery
Dry blendsPotato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes, in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Helmipuuro, traditionally consumed in Finland, is a porridge made from monodisperse grains of potato starch and enjoyed with milk. The Helmi potato granules are produced by Finnamyl Ltd.
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IL COLLE DEL GUSTO SICILIAN PISTACHIO SPREAD
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Ingredients: Sicilian pistachios, sugar, extra-virgin olive oil, rice flour, sunflower lecithin as emulsifier
Allergens: Contains pistachios and traces of other nuts, including peanuts. May contain traces of soy. -
NIELSEN MASSEY, PURE LEMON EXTRACT
Ideal for sweet applications such as cookies, cakes, pies, pastries, custards, ice cream and fruit dishes, especially with: raspberries, strawberries, peaches, raisins and plums. Also great for salad dressings and sauces, beverages like smoothies and limeades! Add to any nut bread, pumpkin bread or banana bread for flavor depth or to maple syrup for a maple-citrus topping. A baker’s best friend, lemon extract is one of the most popular flavors used in baking. Nielsen-Massey’s is made with the purest oil of bitter lemon to deliver optimal results in flavor and quality. It is an ideal flavor complement for vanilla, chocolate, maple or butterscotch, which is why it has become such a kitchen necessity.
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HERO, BANANA COMPOUND
Hero baking jams are produced in Switzerland from carefully selected, ripe fruit. Hero bakery jams, recognized by the blue pail, are easy to handle with a spatula or piping bag and can be injected after baking. They are freeze-proof, show excellent moisture maintenance, and of course are certified kosher by the Orthodox Union.They are all easy to use and are characterized by a wonderfully fruity taste. Bakeproof, ready to use, free of high fructose corn syrup, can be used hot or cold, great taste and beautiful luster. A concentrated confectionery paste flavoring.
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EGG WHITE POWDER
Unsweetened pasteurized egg whites (albumen) in a powdered form. Good stability and consistancy, neutral taste and aroma, short whipping time and good solubility.
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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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CUISINE TECH, PECTIN, THERMO-REVERSABLE
A polysaccharide from plant cell walls. 1 lb. cardboard cylinder, 6 cardboard cylinders per case. Cuisine Tech is a complete source for technical and modern cookery ingredients. Gelifiers • Acids • Binders • Gums • Stabilizers • Sugars • Emulsifiers • Curing Salts • Functional Ingredients • Spherification
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GELATECH, RASPBERRY TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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CANNOLI SHELLS, SMALL, SICILIAN
The ultimate Italian Pastry. A tubular shell filled with the traditional cannoli creme; a smooth, sweet, filling, loaded with chocolate chips. Truly a dessert Fit for the Gods.
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ULTRA-TEX 8 TAPIOCA STARCH
High-performance cold water swelling modified food. ULTRA-TEX 8 is ideal for use in instant puddings, sauces, pastry fillings, Bavarian creams, and cheese sauces. Its smooth, glossy texture and superior flavor impart a rich, creamy quality to these preparations. Furthermore, ULTRA-TEX 8 is ideal for use in frozen or baked goods and in other neutral formulations. Wherever a smooth, short texture and a clean flavor profile from a starch are required, ULTRA-TEX 8 will yield optimal performance.
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GELATECH, GELPAN HOT 100 GELATO BASE
Neutral base for gelato preparation. Straightforward hot process.
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KRINOS, KATAIFI DOUGH
Shredded wheat pastry – kataifi-is one of the least known ingredients in the Greek kitchen, but it is easy to use and makes everything look unique and delicious. Kataifi is a style of phyllo pastry that looks like it has been passed through a shredder. The strands are as thick as ukulele strings an, when cooked, have the appearance and texture of shredded wheat.
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HERO, STRAWBERRY COMPOUND
Everything you love about real fruit. The delicious and intense fruit flavor that doesn’t bake out. Bakeproof, easy to use, versatile, freeze-proof aroma, low and convenient dosage. A concentrated confectionery paste flavoring.
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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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QUICK-GEL-PLUS
Instant hot process gelatine powder. Sets smoothly (no lumps) and slowly, allowing more time for usage. Add to hot or cold liquid preparation.
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GELATECH, GELPAN COLD-50 GELATO BASE, ITALY
Neutral base for gelato preparation. This product produces a creamy and tasty gelato. Convenient cold process.
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GELATECH, PEACH PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.Stir well before each use.
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NELLIE & JOE’S, KEY LIME JUICE
This famous juice is the original and has long been the favorite choice of America’s bakers when preparing the very best Key Lime Pies.
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GELATECH, PISTACHIO PASTE 70%
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
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KNORR’S, GELATIN POWDER, UNFLAVORED
Unflavoured gelatine has no flavour of its own and contains no sugar, unlike many flavoured gelatines which contain mostly sugar as well as artificial flavours and colours. This makes unflavoured gelatine extremely versatile: it can be used to create desserts, salads, main dishes, jams and jellies, even ice cream and frozen yogurt!
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SABATON, UNSWEETENED CHESTNUT PUREE 85%
Full of flavor these whole chestnuts or marrons entiers are the perfect accompaniment for game birds, turkey and chicken.
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VERMONT MAPLE SYRUP, PURE US GRADE B
This maple syrup comes from Bread Loaf View Farm, a family-owned business in Vermont. Their quality is their main priority, producing some of the finest amber rich maple syrup in the state.
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PARIS GOURMET, PASTRY 1 GLUTEN FREE GENOISE MIX
Instant cold process preparation for gluten free sponge cake.
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GELATECH, DARK CHOCOLATE GELATO BASE
Gelatech provides you with a complete solution to produce the finest gelato and ice cream in your kitchen or shop. The concentrated pastes can also give great boosts of flavor to all your pastries. Bases • Flavoring Pastes • Flavoring Powders • Toppings
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PASTRY 1, HOT PROCESS PASTRY CREAM
Natural stabilizer for hot process pastry cream. Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.
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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.
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VANILLA BEANS, PAPUA NEW GUINEA
The finest vanilla products start with the finest beans. Naturally matured on the vine and sun cured to peak potency.
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PASTRY 1, APRICOT BAKERY JAM
Smoothly spreadable bakery jam. Great for baking in tarts or as a filling between cake layers or sandwich cookies. Bake stable to 375ºF for 15-17 minutes.
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HERO, SEEDLESS RASPBERRY JAM
A red raspberry pectin stabilized jam without raspberry seeds. Hero ovenproof bakery jams are made from fresh, top quality fruit and fruit pulp, sugar, and a special pectin. They are ideal as a fruit jam filling for pastries or doughnuts, as well as for pastries filled before baking. Hero bakery jams are easy to handle with a spatula or piping bag and can be injected after baking. They are freeze-proof, show excellent moisture maintenance, and of course are certified kosher by the Orthodox Union.You can use Hero Compounds to flavor batters, creams, custards, mousses, puddings, cream cheese, ice cream, Gelato, or simply add the powerful flavor of fruit to any dish you want.
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DEXTROSE
A simple sugar known for its mild sweetness and natural flavor enhancement. Often used to replace part of the sugar (sucrose, saccharose) in a recipe to reduce sweetness but retain other properties.
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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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WHITE TOQUE, TART FLAMBE DOUGH
Tarte Flambee or Flammekueche is an extra thin crust with hand-folded edges from the Alsace region of France. Excellent for sweet or savory applications.
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GELATECH, VANILLA BOURBON PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
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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.
