Products

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

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.

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

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.

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

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.

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

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

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.

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%

Dehydrated Apricot Glaze is All-natural powdered, fruit and desserts glaze with outstanding apricot flavor.

Crème Brulee Powder is a natural blended powder with added stabilizers designed to taste and look like a classic crème brulee. The crème brulee base uses a hot process reconstitution by adding half and half and heavy cream. The cooked mix then can be poured into the crème brulee dish. It must be refrigerated to set. This product does not require baking, contains no preservatives and is kosher.

Apricot Frozen Puree is All-natural apricot puree processed from pure fruit. This puree is vivid orange in color, with a mildly sweet flavor.

Ice Cream Peak is a Ice cream stabilizer that increases shelf life, creates a smoother texture and taste and promotes formation of fine ice crystals to prevent unwanted crystallization.

Caramel Glaze is a Smooth and shiny, sweet, caramel glaze is suitable for glazing any cake. It can be piped into chocolate candy bars and served as a cake filling.

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

Trimoline is use to extend moistness in products & avoid crystallization.

Whip Cream Stabilizer is a Powder blend with added instant gelatin designed to stabilize heavy whipped cream.

Orange Flavor is a Liquid emulsion of orange flavor. Syrup is stabilized toyield a uniform consistency. Shades of orange may vary from one batch tothe next due to natural differences among the fruit.

Arabica Spray Gum is a Water soluble Gum that is use it to increase shine in petit fours.

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.

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.

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.

Coconut Flavor is a Highly concentrated, all-natural liquid coconutpastry flavor. Syrup is stabilized to yield a uniform consistency

Coffee Bogota is All-natural liquid coffee pastry flavor. Extract is rich brown with an excellent coffee flavor and aroma.

Orange Jam is a classic European bakery jam is heat stable, easily spreadable, and freeze-thaw stable. Our jam is made with premium orange concentrate and cooked gently with sugar and natural pectin.

Agar Agar is an all-natural 100 mesh Gracilaria agar. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations, although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications.

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

Anise Flavor is a Liquid anise pastry flavor. Extract is creamy white with ananise aroma and flavor.

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

Neutral mousse powder blend is an aerating andgelifingbase for creating stabilized mousses. The aerating agent permits cost savings by using less cream and the gelifingagent stabilizes mousses for freeze/thaw cycles and it cuts cleanly. Sweeteners are alreadyadded. Just add flavor, water, and cream and whip.

Lemon Jam is a Hot process fruit jam with a sweet yet tart flavor. This jam maintains stability through baking and during freeze/thaw operations. It is smooth and easily spreadable.

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

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