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Sugar paste with neutral sweet vanilla taste is ideal cake cover for any shape of cakes and also for decorative novelty cakes and muffins. Also known as confectioners sugar or icing sugar. It’s pliability makes it very easy to use. Sugar paste or rolled fondant is an icing used to cover cakes, cupcakes, cookies, cake pops and other sweet treats. Colors: White, Red, Dark red, Blue, Green, Soft Green, Yellow, Pink, Orange, Purple, Cream, Fuchsia, Redbud, Black, Brown
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Gum paste is ideal for modelling flowers and leaves etc. -
Sponge cake mix is a special premix for making sponge cakes with high volume, even crumb structure and long shelf life -
Sponge cake mix is a special premix for making sponge cakes with high volume, even crumb structure and long shelf life -
Tres leches literally means, “three milks” and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture. -
Red velvet mix, you can easily obtain the red velvet cake which is very fashionable and popular nowadays. -
A cake mix rich of varieties, excellent flavor, smooth pore structure and long lasting freshness. -
A cake mix rich of varieties, excellent flavor, smooth pore structure and long lasting freshness. -
Cold glaze is ideal to glaze the top of cakes, tarts and charlottes so as to give a good color and shine.- Neutral
- Chocolate
- Raspberry
- Caramel
- Blueberry
- Vanilla
- Mango
- Strawberry
- Kiwi
- Glamour gold glaze
- Glamour silver glaze
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This is an ideal raising agent for all types of bread. -
A classic confectioners custard which can be pre-made well ahead without losing any of its freshness. It will not sour or water. Assortments: Cold & Hot Applications -
Vegetable Whipping Cream Powder is an easy to use covering, filling and piping for cakes, desserts and fruit salads. It has a smooth texture, will keep its shape for a long time. Does not crack, collapse, sour or yellow. -
This is an ideal raising agent for all types of pastries -
Pastry Additive acts as an emulsifier which creates a homogeneous blend and will give increased volume, softness and the shelf life in cakes, sponge cakes and swiss rolls. It may also decrease the quantity of egg use. -
Sauce for coating and filling purpose- Bitter chocolate
- White chocolate
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Charlotte powder is a special premix for making delicious and light pastries- Chocolate
- Tiramisu
- Strawberry
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Powder mix to prepare a delicious and practical cheese cake. -
Toffee Caramel, which is -obtained by burnt sugar gives an intense taste to your desserts, croissants, cakes and sweets. Indispensable for high quality and luxurious pastries. -
Lemon Filling Cream is a bake stable product. It can be used as a filling or topping for layer cakes, cupcakes, croissant and pastries. -
Topping sauce is the final touch for ice creams, cakes, desserts and fruit salads giving a shiny appearance and delicious taste.- Chocolate
- Caramel
- Strawberry
- Raspberry
- Blueberry
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Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate.- White
- Milk
- Dark
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Ideal for Baking and garnishing Cakes & Cookies. -
Mocha beans are indulgent dark chocolate candies in the shape of coffee beans and kissed with coffee flavor. -
Cacao powder is a product of cacao beans, the source of chocolate and cocoa flavorings.
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Chocolate Crispy Balls may be small in size but are certainly big in flavour. They are perfect for decorating your cakes, cupcakes and desserts.- Dark
- White
- Milk
- Mix
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Special bake resistant chocolate batons, allows bakers to produce the perfect chocolate croissant. -
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter.- White
- Milk
- Dark
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Feuilletine is made to stay crispy in fat-based ingredients, namely chocolate and nut butters and praline paste. So keep feuilletine flakes away from watery type liquids, which includes milk, cream, ice cream base, cake batter, etc. -
Chocolate transfer sheets Chocolate transfer sheets are a fun way to create a unique, decorative finish to your cake decorations, desserts and chocolates. Simply pour melted chocolate onto the chocolate transfer sheet and allow to cool a little before peeling away to reveal a high gloss finish to the now decorated chocolate which you can cut to shape. -
Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. -
Liposoluble Colours Suitable for Chocolate.- White
- Brown
- Pink
- Black
- Yellow
- Red
- Blue
- Green
- Purple
- Orange
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Luster dust is a type of decorating powder used in cake and candy decorating to add color and sparkle to desserts. Luster dust comes in a wide variety of colors.- Gold
- Silver
- Copper
- Bronze
- Green
- Red
- Fuschia
- Blue
- Ruby
- Purple
