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Cocoa powder is a finely ground powder made from roasted and ground cacao beans. It's a key ingredient in chocolate production and is widely used in baking, confectionery, and beverage making
Isomalt is an easy to use sugar-free substitute that can be used in pulled sugar work or with moulds to create stunning cake or biscuit decorations. This Isomalt comes in clear only, however, it can be coloured using any edible food dusts to match your colour scheme.
With a slight lemon flavor, it is perfect for covering cakes, as well as for modeling simple decorations and flowers, and is very easy to use with cutters to decorate cupcakes or cookies. Available in 32 colors and different sizes. GLUTEN FREE
Size: 250g
Low-fat, alkalised cocoa powder.
It has a cocoa content of 100 %.
Intense black colour.
Strong and bitter cocoa flavour.
Its powder is extra fine for better mixing.
200G
Carboxymethyl Cellulose is a water soluble polymer derived from natural cellulose. It is a highly purified cellulose gum, which complies with Commission Regulation (EU) No 231/2012 for use in food applications.Ingredients:CelluloseDosage:Ready to use, in the desired dosage.Gluten free 30g
Edible Glue is great for use in all aspects of cake decorating. Paint it onto cakes to hold icing, sprinkles or cake decorations in place and use it when assembling models to secure individual pieces together. This Edible Glue is available in a 50ml pot.
Agar Agar is a vegetable binding agent that is often used as a vegetarian substitute for gelatin. It is completely odorless and tasteless and you can use it to bind jam, mousse, pudding, fruit desserts, ice cream or soup. Agar Agar binds much stronger than gelatin, so make sure to adjust the recipe accordingly when you replace gelatin for Agar Agar. Read more about this at the bottom of this page.
Liquid glucose or glucose syrup is used in the production of a wide variety of products. It is a fundamental ingredient in the production of sweets, cakes, pastries, sugar decorations or chocolates, etc. Another use that glucose syrup can have is as a lubricant for flan moulds, adding a little water to ensure better sliding of the ingredients. Liquid glucose or glucose syrup prevents ice cream from crystallising and enhances its creamy consistency. It is also used as a stabiliser in the ice cream production process.
