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| Worldwide delivery - Secure payment |
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| Worldwide delivery - Secure payment |
Christmas log cake box 30 x 11 x 10 cm, white
Pre-order product (+/- 5 days + delivery)Christmas log cake box 30 x 11 x 10 cm (25 pcs), white
AvailableChristmas log cake box 35 x 11 x 10 cm (25 pcs), white
AvailableChristmas log cake box 40 x 11 x 10 cm (25 pcs), white
Available
2 avis
Christmas log decorations. Give a sparkling and unic decoration to your logs, cakes and other sweets with this package of decorations. Non-edible. Repackaging by Labo&Gato.
Available
8 avis
Cream of tartar E336. The most famous use for cream of tartar is to stabilize and increase the volume of egg whites when making meringues or soufflés. The cream of tartar also allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. It also prevents sugar from crystallizing, so you can add it to...
Available
6 avis
Create the most beautiful custom cake with this sugar sheet to personalize with a photo or photo collage of your choice! Nothing's easier: 1 - Upload your file below (JPG, PNG, PDF, BMP or GIF) 2 - You can leave a comment for the realization of your print 3 - Then click "Add to Cart" If multiple photos, repeat steps 1, 2 and 3. Maximum printing...
Pre-order product (+/- 1 days + delivery)
15 avis
Egg whites powder Gallia. Powdered egg whites are pasteurised egg whites that have been dehydrated and ground into a powder. This powder is widely used in bakery and pastry applications (meringue, soufflé, ice cream and sorbet, curd, marzipan, icings). They have better whipping and aeration properties than fresh egg whites. Added in small quantities to...
Available
1 avis
Egg yolks powder Gallia. All the advantages and properties of fresh egg yolk with the sanitary quality as well. This product is recommended to make mayonnaise, sauces, entremets, creams, or to glaze your pastries. 1 kg of powder represents 130 egg yolks. Repackaging by Labo&Gato.
Available
10 avis
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...
Available
