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Worldwide delivery - Secure payment |
Worldwide delivery - Secure payment |
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...
AvailableCandied orange cubes. Candied orange peel cubes are used in many traditional Provence recipes such as candied fruit cakes, Aix en Provence calissons and panettone. They give an intense fruity flavour to all savoury and sweet dishes. Repackaging by Labo&Gato.
AvailableSlivered and candied orange peels coated in dark chocolate. Fruity and tangy notes.
Pre-order product (+/- 2 days + delivery)Milk chocolate chunks. Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to...
AvailableWafer paper sheets A4. The wafer paper sheets are perfect to make nougats, calissons, drawings or to print your photos with edible ink. In cake design, you can use it to create flowers, feathers and other decorations. Repackaging by Labo&Gato.
In StockBaking powder . Baking powder is a raising agent that is commonly used to make baked foods (such as cakes and breads) light and fluffy. Repackaging by Labo&Gato.
AvailableNon-stick mat Silpat. Silicon impregnated knitted glass fabric. Silpat is ideally suited: - as baking sheets for pastries and breads. - For confectionary and nougatine related baking. - Heat resistant from - 40° to + 300° C. - No greasing needed. - For best results, use with perforated. aluminium sheet or grid. Can be used for all...
AvailableMini smooth gold round cardboard. Repackaging by Labo&Gato.
AvailableWilliams pear puree to store at room temperature, authentic flavours, always ready to use. Fruits are cultivated on appropriate soils and picked when fully ripe. A natural recipe: just fruit and a few ounces of sugar. A smooth pasteurisation process to preserve the taste and colour of fruit. A wide range of fruit purees: 16 single-fruit flavours and...
Pre-order product (+/- 20 days + delivery)Tart ring, rolled edges, stainless steel. Ø 100 mm H 20 mm
AvailableCream 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