Produce for sweet patisserie baking. The dry heat of baking causes the products outer surfaces to brown, while partially sealing in the moisture. Another method is braising where liquid is placed in the bottom of a closed pan, letting the food steam.
Agar Agar Flakes
Gelatine Bronze Leaf
Bicarbonate of Soda
Chocolate Mousse Powder Callebaut
Milk - Condensed Nestle
Cocoa Powder Plein Arome/Brut Cacao Barry
Trimoline Invert sugar
Crème Patissier Powder cold
Custard Powder Birds
Edible Wafer Paper
Egg Whites - Pasteurised
Feuilles de Brick
Liquid colourings are used to tint foods. Begin with a few drops, and then keep adding to get the colour required. We have always used the colour of food to judge its desirability; hence we add or change the natural colour in certain foods. Ancient Egyptians used saffron to colour their food yellow, while the Romans ate white bread whitened by adding alum to the flour.
Flavourings are a convenient way to give taste and/or smell to food.
Gaugin Compounds more available at short notice
Orange Blossom Water
Vanilla - Extract Madagascan
Vanilla - Flavouring with Vanilla Grains
A variety of biscuits with different textures and tastes to make a good match for any cheese.
Assorted Box - Wheat Wafers & Biscuits M.Damsel
Biscuits for Cheese Jacobs
Oat Cakes Patterson
Water Biscuits Carrs
Commonly eaten as a snack, making a perfect compliment to tea or coffee. Also used as a base for desserts.