Inverted Sugar Trimoline (7kg) - Flavors And Chefs
Inverted syrup, partially crystallized.-Properties: anti-caking agent, higher sweetness, better conservation, higher colouration.82% crystallized inverted sugar syrup, 18% water.
Gellan Gomme (1kg) - Louis Francois
Forms a hard, transparent and stable gel when cooked.
Glucose Syrup (1kg) - Flavors And Chefs
Aqueous solution of nutritive saccharides obtained by hydrolysis of starch.Made in EUNon-GMO ingredients
Nappage Neutre Clear glaze Hot Process (6kg) - Flavors And Chefs
The brand Flavors & Chefs® is dedicated to bakery and pastry professionals, it aims at offering high quality ingredients adapted to the needs of the most demanding professionals.
Custard Powder Cold Process (10kg) - Flavors And Chefs
1 liter of water for 350 to 400 gr of Primy cold cream powder.Add water to the mixer bowl, mix 3 minutes in 1st speed, and 7 minutes in 2nd speed. Keep it freshNon GMO ingredients
Gelatin 180 Bloom (400 Sheets) - Flavors And Chefs
Characteristics:- Sheets : 2.5 g- 400 sheets 180 bloom
Custard Powder Hot Process (1Kg) - Flavors And Chefs
White powder mixBasic recipe : Hot cream 75 g - Milk 1L - Sugar 250 g - Egg 2 whole or 4 egg yolks1 kg of hot cream makes it possible to garnish approximately 230 eclairs (80 gr/eclair)
Pure Hazelnut Paste (1kg) - Flavors And Chefs
Hazelnut 100%Use: sweetened or salted culinary preparations . No GMO, no ionizing treatment
Almond Praline 50% Slight Grain (5Kg) - Flavors And Chefs
Ingredients: sugar 50%, almond 50%. Ideal for incorporation into pastries, ice creams...May contain traces of other nuts.
Almond Paste 33% (3kg) - Flavors And Chefs
Ingredients: almond, sugar, water, inverted syrup, stabilizer, preservative, thickener.
Fondant Blanc Tradition (7kg) - Flavors And Chefs
White pasteSugar, glucose syrup, water
110683 - Piping Bags Conik EssentielÊ (85Mµ, 300X540mm) - C100 - Flavors And Chefs
Mini Croissant Frz (25g x 225pcs) - Bridor
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
Mini Pain Au Raisin (30g x 260pcs) - Bridor
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
