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GELATECH, GELPAN HOT 100 GELATO BASE
Neutral base for gelato preparation. Straightforward hot process.
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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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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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GELATECH, CARAMEL 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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GOLD LEAF SHEETS, 86 X 88 mm.= 3.4 x 3.5 inches
23K edible gold leaf for surface guilding. Adds a unique metallic look. To decorate chocolates, desserts, etc.
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GELATECH, TURRON (ALMOND NOUGAT) PASTE
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, CIGARETTE, ZEBRA 4
Curled tubes with alternating stripes of chocolate. Elegant chocolate design that adds dimension in any application.
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COOKAL CARAMEL SHARDS W/ALCOHOL SPRAY
Cookal developed a new concept to caramelize desserts and save time in the kitchen. These sugar shards are adaptable to many recipes such as creme brûlées, savory dishes, tarts, etc. Makes a nice crunchy crust on top of your dish.