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PASTRY 1, GLUCOSE POWDER
Confectionery glucose syrup in a powdered form. Used in ice creams, sorbets, fat fillings, soft biscuits, etc. Gives antifreezing property of sucrose with less sweetness. Good dispersibility, low freezing point depression, neutral taste, relatively low hygroscopicity, good solubility., and bodying effect.
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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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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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PASTRY 1, ROLLING FONDANT
Rolled fondant is the smooth, elegant, white sugar paste used to cover many professional cakes. A fondant covering helps the cake underneath to stay moist, along with creating a perfectly smooth blank canvas that other decorations can be applied to, or left elegantly plain. Can also be used to easily create stunning decorations such as flowers.
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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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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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PRESERVED FRESH WALNUTS
These Preserved Walnuts are hand picked from the tree while their shell is still soft and unformed. These fresh, green, baby walnuts are cured whole by a low temperature simmer in sugar cane sugar, water, and a touch of lemon juice. They taste of allspice, cinnamon, and clove, but none of these have been added, this is the flavor of the walnut. This incredible, unique preserve is the perfect garnish for pate, ice cream, game dishes, cocktails and foie gras.
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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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SABATON, 60% SWEETENED CHESTNUT SPREAD
Industrialist Clément Faugier invented chestnut spread, or cremes de marron, in 1885. Marron glaces were at the time a beloved but delicate confection, susceptible to damage, and therefore, Fauglier sought way to repurpose broken Marron Glaces he was unable to sell. He wanted to avoid having to dispose of the expensive product. Sweetened chestnut puree was thinned and flavored with a syrup of water, sugar, vanilla and small bits of candied chestnuts, and crème de marrons was born! Use in confections or as a complement to savory courses of poultry, pork or beef.
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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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SAF GOLD INSTANT YEAST
A professional-grade yeast designed especially for doughs high in sugar (sweet breads). Designed to give a long, strong, steady rise. No need to proof, just add to flour. Available in a vacuum-packed, 1-lb. brick. Makes about 96 loaves of bread. Store in an airtight container in your freezer. Gluten-free. Kosher.
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SAF, INSTANT RED YEAST
Saf-Instant Red is a granular free-flowing yeast for use in doughs with sugar levels of up to 12% (Baker’s Percent). Saf-Instant Red is best for short-time fermentation processes.
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SHAPE-A-CREPE, BRICK LEAVES (FEUILLES DE BRICK)
SHAPE-A-CREPE are crepes that can be formed into desired shapes and acquire a crispy texture after baking or frying.Suggested applications are cornucopias, fancy dessert cups, napoleons, spring rolls, beggars purses, blintzes, etc€¦.The crepes can be used for both sweet and savory applications.
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SIEBIN, FLORENTINE MIX
Finely powdered ingredients for easy and consistent production of bee-sting topping, Florentine Cookies, almond slices and nut biscuits. With the addition of different nuts or dried fruits, many different results can be achieved. Delicious honey flavor!
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SUGAR SANDING, WHITE
Sanding sugar’s extra-large crystals also will not melt in the oven, but sanding sugar is clear and sparkly unlike the opaque pearl sugar. Sanding sugar is also available in many colors.
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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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Tahitian Gold, Vanilla Extract Madagascar Bourbon 12/32oz
Enjoy Madagascar’s smooth, creamy, and rich flavor profile. Bourbon Premium Pure Vanilla Extract is made in small batches with Madagascar-grown “Bourbon” vanilla beans. This extract is unsweetened to offer more control over the sweetness of your creations. It excels in cream-based desserts, pastries, cakes, frostings, chocolate, beverages, savory dishes, and so much more.
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TORRE, ALMOND EXTRACT
Almond extract, among the baking extracts, is second only to vanilla in popularity. It it strong, sweet, clear, and pure in flavor. Almond is typically a dominant flavor in many baked goods.
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TORRE, PURE LEMON EXTRACT
Lemon extract has a splendidly strong lemon flavor without the acidic taste typical of lemon zest or lemon juice. Most often used in baking, this lemon extract puts rich lemon flavor just about anything!
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TRABLIT COFFEE EXTRACT
Liquid coffee extract. Intense flavor balances the sweetness of most coffee desserts.
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TURBINADO SUGAR
Turbinado sugar is a sugar cane-based, minimally refined sugar. It is medium brown in color and has large crystals. It’s often mistaken for traditional brown sugar because of its light brown color, but it’s made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed and refined.
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ULTRA-TEX 3
ULTRA-TEX 3 is a high performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouth melt-away characteristics. ULTRA-TEX 3 provides a very smooth, short, and glossy texture in a range of instant food applications. It also imparts a rich creamy mouthfeel while possessing a very bland flavor profile. In addition, this product has improved tolerance to heating and acidic conditions compared to conventional pregelatinized tapioca starches. A further advantage when using this product is the excellent textural stability it possesses, even in cold temperature or refrigerated storage conditions.
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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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VANILLA BEANS
The Gahara vanilla bean is from Batabulan, a small province on the island of Bali, Indonesia. In their unique curing process, this community takes the vanilla bean to higher standards. Their high natural vanillin content creates an astonishingly sweet and well-rounded flavor.
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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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VERMONT MAPLE SYRUP, GRADE A DARK AMBER
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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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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VERSAWHIP WHIPPING AGENT
Versawhip whipping agents are excellent high performance whipping proteins used to achieve aeration, emulsification, and texture modification. Specific applications include desserts, frozen desserts, confections, beverages, baked goods, marshmallows, frosting and icings.
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WHITE TOQUE, CANELES DE BORDEAUX
This small French pastry has a soft interior coated by a lightly caramelized layer. This specialty from Bordeaux has the shape of cylinder.The canele is well known for its wonderful vanilla and rum harmony.
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WHITE TOQUE, COCKTAIL BLINIS, MINI
The White Toque authentic French Blinis are made with fresh premium ingredients and are preservative free. Manufactured traditionally, they look and taste homemade. Store in freezer below 0°F (-18°C). Keep frozen until ready to use. Do not thaw and refreeze.
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WHITE TOQUE, LEMON CURD
Ideal for pie filling and tartlets, this lemon curd can be piped straight from the bag or heat and pour.
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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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YELLOW APPLE PECTIN
A polysaccharide from plant cell walls. As a gelifier for pates des fruits and glazes. Ready to use. For pate de fruit, typically combined with sugar before being added to the mass. Requires the presence of an acid to set properly.
