Products

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.

Florentine Mix (Tuile) is a Natural powder blend designed to create deliciousFlorentine cookies and other crispycrunchcreations.

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.

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.

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

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

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

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.

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.

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

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

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.

Yellow Cake Mix is a Natural powder blend with added stabilizers and emulsifiers designed to prepare a classic yellow layer cake in 5 minutes. Powder is pale yellow in color with a sweet egg aroma.

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

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

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

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.

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.