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.

Almond Paste (22% Almond) is a light yellow to beige paste, called Marzipan, is made with 22% pure almonds. It is smooth and easily moldable by hand or with the use of a rolling pin. Add artistic details to cakes and create decorative figures with this easy-to-use product.

Marzipan Rolling Alm Paste (30% Alm) is intended for rolling, shaping and reshaping. It has incredible hold and will mold into whatever you desire.

Peach Flavor is All-natural peach flavor that is to be used to enhance flavor in creams, doughs, and batters.

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

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

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.

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.

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

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

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.

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.