Products

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

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.

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

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

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

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

Xanthan Gum functions as a water control agent in increasing viscosity.

Lecithin is a De-oiled, powdered soy lecithin is to be used as an emulsifier for pastries, conditioning agent for doughs, and a shelf-life extender for frozen products.

Fruit Paste Pectin acts as a thickener for glazes and fruit sauces. Essential for making soft, spreadable jams.

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.

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.

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

Tiramisu is a Powder blend with added stabilizers designed to imitate a classic Tiramisu cream filling. Tiramisupowderbase can be reconstituted by adding whole milk, half & half, or heavy cream.

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.

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.

Feuillantine is used to make flaky, crunchy layers in pastries. Works well with chocolate or praline.

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

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.

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.

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

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.