Products

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%

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

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.

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.

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.

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

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.

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.

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.