Agar-agar is used as a thickener for making marshmallows, marmalade, “Bird’s Milk,” and more. A plant-based gelatin substitute without color or odor. The strength is not declared by the manufacturer, but corresponds to 900 bloom. Mass: 25g Content per 100g: Nutritional value: 1411kJ/336kcal Proteins: 6.2g Fats: 0.3g Carbohydrates (sugars): 73.2g (3g) Fiber: 7.7g Store in […]
Fruit puree made from natural fruits. Perfect for making mousse cakes, marshmallows, creams, etc. Mass: 1000g Composition: Apricot 90% Sugar 10% Contains no flavor additives, colorings, or preservatives. Store in a dark, cool place. Shelf life: see packaging Manufacturer: Ravifruit France
Dry food dye water-soluble “Red”. Application: dissolve the required amount of dye in a small amount of water or another liquid, then incorporate it into the product. Recommended dosage 0.003%-0.007% of the product weight. Composition: E124. Store in a dry, cool place. Shelf life 4 years from the date of production. *May have a negative […]
Food dye that is fat-soluble, used for coloring white chocolate and other fat-containing products. Mass: 10g Composition: food dye E133 (may have a negative impact on the activity and attention of children). Manufacturer: Food Colours, Poland
Food dye fat-soluble, used for coloring white chocolate and other fat-containing products, also suitable for regular masses (fondant, cream, etc.) Mass: 20g Composition: food dye E110. Manufacturer: Food Colours, Poland
Fat-soluble food dye, used for coloring white chocolate and other fat-containing products, also suitable for regular masses (mastic, cream, etc.) Mass: 20g Composition: food dye E172. Manufacturer: Food Colours, Poland
Isomalt is used for making caramel mass. It does not change color like regular sugar and can be colored. Unusual decorations for cakes can be created. Melting temperature 145°C Precautions should be taken when using hot mass! Mass: 100g 100g contains: 100g carbohydrates 0 fats 0 proteins Composition: isomalt E953 Shelf life: see. packaging Manufacturer: […]
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