Gelatin Powder 200 Bloom (1kg) - Louis Francois
Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Mix Wild Berries Flavor (250Ml) - Cream Of Balsamic - Aceito Del Duca
A little goes a long way so brush over roast chicken and tuna steaks, drizzle over freshly sliced tomatoes, add sparingly to strawberries
Parmigiano Reggiano (200G) - Latteria Soresina
With only 30% water, Parmigiano Reggiano is a cheese rich in proteins, vitamins and minerals.
Frozen Chicken Boneless Thigh (1kg) - Le Traiteur
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Xanthan Gum 80 (1kg) - Louis Francois
Powder stabilizer and thickener, obtained by organic fermentation.
Trimmings Frozen Boneless Lamb New Zealand (~3kg) - Coastal Lamb
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Agar Agar Powder (1kg) - Louis Francois
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
Foreshank Frozen Bone In Lamb New Zealand 330-400g (~1.1kg) - Coastal Lamb
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
BMP Promotion 2026
