- Sort by Popularity (sales)
- Display 15 Products per page
-
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.
-
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.
-
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.
-
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.
-
PASTRY 1, GENOISE MIX
Instant cold process preparation for sponge cake. Extreme convenience and consistency with significant labor savings. Can be used for the preparation of genoise, joconde, jelly rolls, carrot cake, etc.
-
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.
-
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.
-
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.
-
GELATECH, DARK CHOCOLATE 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.
-
GELATECH, GELPAN HOT 100 GELATO BASE
Neutral base for gelato preparation. Straightforward hot process.
-
GELATECH, GELPAN COLD 100 GELATO BASE
Neutral base for gelato preparation. This product produces a creamy and tasty gelato. Convenient cold process.
-
GELATECH, VANILLA BOURBON PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
-
GELATECH, TIRAMISU PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
-
GELATECH, STRAWBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
-
GELATECH, RASPBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.