Essential Edibles

pectin is a powder used as a gelling agent. Ideal for fruit pastes , jams, jelly products and cake fillings.   Recommended dosage: 10 - 35 g per 1 kg fruit. The product that you wish to set must be rich in sugars (min. 55%). Content: 35 gram.   Ingredients: gelling agent: E440, stabiliser: E337, E452, dextrose. May contain traces of: gluten, egg, soy, milk, nuts and sesame.

Buttercream or buttercream is a type of cream used for filling, coating and decorating cakes. Colourings and flavourings, such as cocoa powder or vanilla extract or milk are often added to lighten the texture and flavour of the final cream.

Buttercream is used to decorate cupcakes, although it is popular as a topping for many other types of cakes.

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.

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.

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.

Ammonium bicarbonate is a leavening agent used for flat pastries that are baked briefly and therefore need to rise quickly. So you use it, for example, with dutch egg cakes, waffles, crispbread and other thin cookies. Ammonium bicarbonate is also known under the names ammonium or baker’s ammonia. This product cannot be used to make cakes rise, the released gases must be able to evaporate well. Is your treat thicker than a waffle, then we recommend to choose a different leavening agent. It is therefore also important to let the cookies cool down well after baking before you pack them, otherwise they will have an unpleasant taste.