No products
2 avis
Very popular in the North American culture, the cranberry has always been used by the Natives in traditional dishes - the pemmican, a kind of cake made of stag meat and cranberries - but also as a medicinal cure and a fabric coloring. As like as Goji berries, cranberries are the most vitamin and antioxidant -rich fruits, which help to prevent some...
Pre-order product (+/- 5 days + delivery)
3 avis
Mixed candied cubes. With this mix of candied papaya and candied orange peel cubes, you will make delicious candied fruit cakes and brioches. Repackaging by Labo&Gato.
AvailableObtained from the hydrogenation of dextrose and crystallization, the sorbitol is a fine white powder, odorless and very soluble in water. Used as an anti-crystallization and moistening agent, it retains the water in cakes, viennoiseries, doughs, ganaches, ...etc. It also increases the conservation of your products thanks to its bacteriostatic properties.
Available
2 avis
Use this infrared thermometer for instant surface temperature measurements. Batteries non included. Characteristics : - size : 18,5 x 10 x 3,7 cm - weight : 155 g - measurement range : -50 ° C ~ 380 ° C (-122 º F ~ 716 ° F) - Accuracy :: ± 2 º C / ± 2 º C - Resolution: 0.1°C or 0.1°F - Distance to Spot Size: 12:1 - Selection °C / °F -...
Out of stockPerforated Pelton spatula, Exoglass. Rot-proof. Hardwearing. Sterilisable. Resists temperatures up to +220°C. NF certified. Color : grey
Pre-order product (2 days + delivery)Mousse ring, stainless steel. Ø 160 mm H 45 mm
AvailableRound fluted tartlet mould, fixed bottom, non-stick. Ø top 100 mm Ø bottom 85 mm H 18 mm
Available
4 avis
With the Gold Leaf Flake form Squires Kitchen you will make an impression! Giver your creations for special occasions a beautiful and luxurious look with this edible gold.
Available
4 avis
Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.
Available