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Extra Amer 67% dark chocolate beans, Professionnal Signature. Pure cocoa butter For fillings and cores. Extra Amer 67% is a balanced combination of power and bitterness.
Available
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Silvarem “Tant pour Tant” is a ready-to-use blend of blanched almond flour and icing sugar in equal proportions (50% / 50%). Specially designed for professional use, this preparation is ideal for making macarons, soft biscuits, financiers, and entremets. Its fine particle size ensures a smooth, consistent texture, delivering perfectly even shells and...
AvailableWith INSERTO UNIVERSALE BÛCHE by SIlikomart it is posSIble to create 2 inserts: on one SIde you will have a 190 ml insert and on the other a 400 ml insert to create perfect layers and unexpected colours and tastes combination. 220mm x 50mm x h40mm Vol. Total: 590ml Cavity: 2 Vol. Cavity: 400ml
AvailableCoating spatula. Used to fill and scrape chocolate moulds. Blade in stainless steel. Black polypropylene handle.
AvailableSelectArôme aromas are made of the best materials and noble products to enhance your skill and creativity. Much used by professionals, these concentrate aromas will increase the flavour of your sweet preparations (yogurt, cream, mousse, ice cream, frosting, biscuit, ...) or savoury dishes (sauce, cream, soup, vinaigrette, ...) but also enable to create...
Available
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Royal Icing mixture for a fine piping icing and cookie glaze.
AvailableWilton icing color is a concentrated food coloring gel. A complete range with beautiful bright colors. The colors can also be mixed to create a different color (color 2 pieces of marzipan/fondant separately and mix them together). The icing colors are also suitable for coloring icing, fondant, marzipan, buttercream, batter, cream, cookie dough and more....
Pre-order product (+/- 15 days + delivery)Chocolate mould polycarbonate 21 faceted diamonds. These injected polycarbonate moulds have many advantages: - smooth for shine. - easy to remove products. - easy maintenance. - Very high-resistant. - Transparent for easy colour decoration.
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