Products

Instant White Chocolate Mousse Mix is a White Chocolate Mousse powder blended with stabilizers designed to create a classic, white chocolate mousse, instantly!

Sorbitol has a 70% liquid sorbitol solution. It uses in recipe as a sugar substitute to flavor cakes, creams, ice cream, and sorbets.

Insta-Gel (Cold Process) is All-natural gelatin,in powder form, used to jellify hot process or cold process mixtures.

Hazelnut Paste is a Traditional hazelnut praline paste with a smooth and viscous consistency.

Dextrose Powder is a White crystalline powder derived from starch. Contains sweet aroma and flavor. Dextrose is suitable for those with diabetes because of its ability to lower blood potassium levels.

Gelatin Sheets (Leaves Silver-400) is a Silver Leave Gelatine is an acid process gelatin for edible applications. It is a natural, pure protein from 100% pork skin.

Orange flavored pastry compound processed from fresh oranges that were selected from high quality farming areas.

Boston Ganache is a classic ganache made with importedchocolate. Heavy cream is replaced with condensed milk toextend the shelf life. Product maintains stability through freeze-thaw processes.

Pop Rock Sugar is a free flowing amber colored sweet product with variations in particulate size and shape which creates an interesting popping sensation and auditory effect when exposed to heat, water or pressure.Size averages 0.5 -4.5 mm, +/-5%

Wild Blueberry Filling is a Ready-to-use, classic, blueberry pastry filling has an outstanding natural blueberry flavor. Contain whole blueberries.

Raspberry Compound (No Seeds) is a classic European bakery jam. This product has a smooth consistency and is easily spreadable. Jam will maintain stability through baking and freeze-thaw cycles. Made with imported, IQF, red raspberries and gently cooked with sugar and natural pectin.

Raspberry Flavor is All-natural raspberry liquid pastry flavor. Syrup is stabilizedto yield a uniform consistency

Gelato Base (Sugar Free) makes an authentic Italian gelato complete with egg yolks. Very rich, smooth texture. High yielding!

Lemon Pastry Flavor is a liquid emulsion with a syrup-like consistency. Color may vary from translucent white toTranslucent light yellow.

Peppermint liquid pastry flavor is a flavor which is highly concentrated and guaranteed all natural.

Butter Pecan Flavor Comes in 9/35oz bottles in a 25lb case. It is round in Shape.

Gelato Full Base is a Neutral powder blend with added stabilizers and egg yolks designed to make classic Italian type Gelato utilizing natural ingredients. The Ice cream base is reconstituted cold or hot process byadding Whole Milk & Heavy Cream in one step. The liquid mix is then churned in an ice cream batch freezer or a soft serve machine.

Glucose Powder is a Corn syrup solid that has high solution clarity, a bland flavor and can be used where a liquid product can’t.

Bavarian Gelifier (Hot Process) is an all-natural gelatin based powder blend, used to jellify hot process or cold process mixtures

Rolling Fondant is a soft and moldable, white, fondant paste. This product has a dough-like consistency with great elasticity. White soft fondant paste can be rolled into fine sheets to cover cakes.

Pastry Rum Flavor is All-natural liquid pastry flavor. Strong rum aroma andflavor.

Bitter Almond Flavor is All-natural Almond Flavor in emulsion. Theflavoring is a slightly viscous, opaque white liquid, with a characteristicalmond aroma and flavor.

Citric Acid is a antioxidant that acts as an acidifying and a metal ion chelating agent to control acidity and preserve the product. Citric acid comes naturally from citrus and apples.

Strawberry Jam is a Hot-process fruit jam. Jam has a sweet, strawberry aroma, and is true red in color. It has a smooth texture and is easily spreadable. Heat stable and freeze-thaw stable.

Powder base. Great for making sheets of cake. Transfer of decor designs on this biscuit is easy.

Vanilla Sponge Cake Mix is a Natural powder blend with added stabilizers designedto makeclassic, highyield sponge cake in 8 minutes. The sponge cake baseis reconstituted by adding whole eggs and warm water.The finished batter is poured into either round cake pans or sheet pans and then baked.

Almond Paste (60% Almond) is a almond paste, called Marzipan, is made with 60% pure almonds. It is smooth and easily moldable by hand or with the use of a rolling be easily shaped with a rolling pin or made by hand into decorative figures.

Shiny Star Machine Glaze is a Ready-to-use, liquid, thermo-reversible glaze. This glaze is designed to increase the shelf-life of fresh fruit and other pastries. The gel maintains stability through freeze/thaw operations. It provides beautiful shine to pastries and protects flavors and colors from the mal effects of oxidation

Whipped Cream Topping Powder blend with added stabilizers designed to imitate a classic whipped cream. This product is especially useful in difficult climatesituations (i.e. Heat, humidity) where a 100% dairy basedheavy whipping cream would otherwise be unstable. This topping can be reconstituted in several customizable ways. Powder can be reconstituted by water, only whole milk, a combination water and heavy cream, or acombination of milk and heavy cream

Ascorbic Acid, also known as Vitamin C, is a water-soluble vitamin that is a natural antioxidant which is use as a dough conditioning agent, an added antioxidant,and a natural preservative. For use in dough, add to account for 0.5-1.2% of recipe.

Sorbet Peak is a All -natural gum basedpowder intended to stabilize sorbets.

Meringue Express is a Natural powder blend, with added stabilizers, designed to produce classic meringue. The meringue powder blend can be reconstituted by adding water and sugar. This product is ideal for thepreparation of baked Alaska and as a decoration for meringue pies.

Natural powder blend with added stabilizers designed to make a flourless gluten-free chocolate cake in 8 minutes. The cake base is reconstituted by adding water, vegetable oil, butter, and whole eggs. The finished batter is poured in round cake pans or sheet pans to be baked.

Sorbet Full Base (Dairy) is a Neutral powder blend with all-natural ingredients designed to make classic Sorbets and fruit Gelato. The base is reconstituted through the addition of frozen fruit puree (containing 10% sugar) and water. Churn liquid mixture in an ice cream batch freezer or a soft serve machine. You will achieve IMPROVED OVERRUN and fall in love with a recipe that is fat free.

Cherry Jam is a Classic European bakery jam. This product has a smooth consistency and is easily spreadable. Jam will maintain stability through baking and freeze-thaw cycles. Made with imported, IQF, red cherries and gently cooked with sugar and natural pectin.

Ice Cream Stabilizer is a Neutral powder blend with added stabilizersdesigned to make all-natural ice cream. The ice cream base isreconstituted through a one step, hot or cold process. Simply add milk products to the powdered base and churn mixture in an ice cream batch freezer or a soft serve machine. Reconstitute mix with whole milk and heavy cream to achieve ice cream with 7% butter fat. See recipe below. This mix is kosher dairy and trans-fat free.