- Black
- Blue
- Brown
- Burgundy
- Orange
- Pink
- Red
- Teal
- Violet
- White
- Yellow
- Green
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Flow Paste provides any color with just a few drops, the impact and intensity needed for virtually all cake decorating and bakery coloring applications, from delicate shadings to lively vibrant colors.
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Silver leaf is used to decorate food or drink and cakes. -
Edible gold leaf is used to bring a glamorous element to a dish. The flakes add a gold glimmer to the tops of candies and cupcakes. -
Dusts for decorating.- Gold
- Silver
- Bronze
- Copper
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For chocolate, almond paste, sugar, gumpaste... Give a gold and metallic effect.- Gold
- Silver
- Bronze
- Ruby
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Velvet Texture Sprays makes it possible to apply a velvety texture to frozen desserts and cakes.- White
- Dark
- Pink
- Black
- Yellow
- Red
- Blue
- Green
- Fuchsia
- Orange
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To protect and give brightness to chocolate, sugar, almond paste. -
DECO'GEL SPRAY For cooling Chocolate / Sugarwork instantly. -
For flawless release of all kinds of cooked, baked and grilled products. This spray is an organic and safe alternative for aerosol sprays. -
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
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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
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Liposoluble Colours Suitable for Chocolate.- White
- Brown
- Pink
- Black
- Yellow
- Red
- Blue
- Green
- Purple
- Orange
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Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. -
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. -
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. -
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
