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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
These 12 Inch White Cake Boxes are our standard boxes to hold wedding cakes and birthday cakes. These white boxes are ideal for transporting decorated sponge cakes. BULK OF 10 BOXES
Make sure your Cake and Baking presentation stays at the highest level with the help of this PME cake decoration pack. This is made with bakers of any experience in mind, designed to add to a simple cake or produce the final touches on a baking masterclass. This makes for excellent presentation, as it personalises any cake or cupcakes to make the perfect baked good. It is Foil-packed to ensure it retains colour & moisture and is Extremely pliable so that it resists cracking.
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.
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 50g
PME Round Cake Boards with Wrapped Edges
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.
Ingredients: Chicken egg white (min 98%), foam stabilizer: triethyl citrate E1505, acidity regulator (citric acid -330). Instructions for use: Mix the meringue powder with water in a ratio of 1:9 (1 part of albumin and 9 parts of water). 1 kg of albumin powder is equivalent to 316 fresh egg whites of 50 g. Keep in a cool, dry place.
The main uses of egg albumin are in baking and confectionery, where it is used as a foaming agent, a stabilizer to prepare meringue, milkshakes or as a food supplement for people who practice some sporting activity.
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
