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| Worldwide delivery - Secure payment |
| Worldwide delivery - Secure payment |
3 avis
Stainless steel blade, polyamide handle Ø 27 mm.
Pre-order product (2 days + delivery)Spare wire for mini-guitar.
Pre-order product (2 days + delivery)
1 avis
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...
Pre-order product (+/- 20 days + delivery)Tartaric acid E334. Tartaric acid has a pleasant acidulous flavour to sublimate the taste of candies, jams, marmelades, jellies. It is mainly used with grapefruit, lemon, gooseberry, and can also be mixed with citric acid. This antioxidant stabilizes the aspect, the colour, the flavour and the nutritional values of fruits, vegetables and fish. In pastry,...
AvailableTulipcup pastry case ecru. Greaseproof paper (50 gr/m²) very aesthetic for muffin and cupcake presentation. Oven heat resistante.
Pre-order product (2 days + delivery)
1 avis
Flat bag with flap. 500 polypropylene bags with adhesive flap.
Pre-order product (2 days + delivery)Mousse ring, stainless steel. Ø 100 mm H 45 mm
AvailableValrhona 60% dark chocolate chips: intense flavor and vanilla aroma. Designed to withstand baking, they retain shape and texture, bringing a contrast of crunch and melt-in-the-mouth smoothness — ideal for viennoiseries, cookies, cakes, and indulgent decorations.
Pre-order product (+/- 2 days + delivery)
2 avis
Candied corse clementins. Taste the Corsica clementins candied in Provence. Crispy and juicy, they are a delight with tea or coffee, or coated with chocolate. You can also use them as fruit decoration on pastries. Repackaging by Labo&Gato.
Available
3 avis
Milk chocolate drops. Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to...
In Stock
2 avis
Callebaut’s bake stable chocolates not only have an intense, overwhelming taste. They do resist oven temperatures of up to 200°C. It makes them ideal for use in bread and bread rolls, croissants, cakes or pastry bases. The choice in shapes, sizes and flavours from dark to white chocolate is extremely wide! From chocolate sticks to chocolate drops or...
In Stock