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.

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

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.

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.

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

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.

Pistachio Paste is All-natural traditional pistachio butter paste stabilized with added sugar, made from whole roasted pistachio and milled to fine particle size.

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

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

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

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

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.

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.

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.

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%

Strawberry Flavor is a Liquid strawberry flavor with a stable, syrup consistency. It is light red/pinkin color and flavor is characteristic of strawberry.

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

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!

Vanilla Paste is a viscousall-naturalliquid blend of vanilla extract and ground, bourbon vanilla beans.

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

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.

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.

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

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

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.