Model/varenr.: TM-LSMOKE

"Liquid Smoke" - Flydende røgaroma, til at give en forstærket røg/trækulsgrill-smag, på alle slags råvarer. Kan bruges i marinader, sauce, grøntsager, direkte på kød før stegning! 147 ml.

Model/varenr.: SW6000

Bitter mandler kan anvendes i små mængder som smagforstærker ( FVST )

I bitre mandler findes et naturligt giftstof ( blåsyre )

( Stoffet giver akutte forgiftninger ved et stort indtag)

Ingredienser: Bitre Mandler.

Kan indeholde spor af nødder.

Eventuelle allergener markeret med fed skrift.

Model/varenr.: SK-375

Røget chili i lage

Model/varenr.: SK-2185

velegnet til konfekt, kagecremé og desserter.

kan bl.a. blandes med flødeskum og bruges til fyld i lagkager.

Model/varenr.: SK-315

Maraschino Kirsebær m. stilk, Gode til desserter, chokolade eller drinks.

225 g./125 g.

Model/varenr.: SPK-8000
Ingredienser Korender,vegetabilsk olie ( solsikke )   Næringsindhold pr. 100 g. Energi 1337/315 KJ/Kcal Fedt 1,3 g Heraf mættede fedtsyrer 0,1 g Kulhydrat 67 g Heraf sukkerarter 67 g Protein 4,1 g Salt 0,2 g
Model/varenr.: MON-99997
Model/varenr.: SK-2187

drænet vægt 283 g.

Model/varenr.: MO-74454

One of Olivier Monin’s personal favourites, MONIN Macadamia syrup was created to fulfil the demand for a roasted buttery nut flavour. Originating from Australia, the macadamia nut is named after the scientist Dr John McAdam, who first described it, but it is also known as the ‘Queensland nut’, ‘bush nut’ and ‘Queen of nuts’, among others. Of course, the Aboriginals had already discovered the fine taste of the macadamia thousands of years before Europeans settled there. Considered by some as ‘the nut lover’s nut’, macadamias are used in puddings, cakes and biscuits as well as savoury dishes. They go particularly well with white chocolate. Try mixing MONIN Macadamia syrup with MONIN Chocolate sauce to create an indulgent nutty chocolate latte.

Model/varenr.: MON-99998
Model/varenr.: SK-310

Sødet Kondenseret mælk

Model/varenr.: SK-316

Maraschino Kirsebær m. stilk, 500 g./280 g. Gode til desserter, chokolade og drinks

Model/varenr.: MO-74408

The nut from the coconut palm tree, the coconut is native to more than 80 tropical and sub-tropical countries such as Indonesia, India and Thailand, where it is considered indispensable. In fact, in several different languages the name for the coconut palm means that all parts of the tree are useful in some way. An extremely versatile flavour, its intense, sweet flavour goes well with sweet, bitter and salty flavours. As well as having many culinary uses, coconut is used in beauty products because coconut oil is an excellent moisturiser. Enjoy a taste of the tropics by adding MONIN Coconut syrup to cocktails, coffees, smoothies and fruit punches and drift away to the shade of a coconut palm…

Model/varenr.: MO-74435

One of the top three speciality coffee flavours, along with vanilla and caramel, MONIN Hazelnut syrup delivers the fresh taste and aroma of hazelnut with a touch of almond and vanilla. The nut of the Hazel tree, also known as a cobnut or filbert nut depending on species, hazelnut complements chocolate well. This makes it popular in confectionery as well as being a main ingredient in the chocolate spread Nutella and the vodka-based liqueur Frangelico. It is also a popular pudding flavour used in meringues and as a paste in Viennese tortes. Enhance your coffee, chocolate and milk drinks and create sophisticated dessert drinks with the moreish nuttiness of MONIN Hazelnut.

Model/varenr.: MO-74467

Create indulgent confectionery and dessert-themed drinks with the comforting, sweet nuttiness of MONIN Praline syrup. A French confection made of almonds and caramelized sugar, praline takes its name from the French 17th century sugar industrialist Marshal du Plessis-Pralin, whose cook was inspired at the Chateau of Vaux-le-Vicomte. Early pralines were whole almonds individually coated in caramelized sugar. Today in Europe, praline is used to describe chocolates with a filling based on the ground powder of sugar-coated nuts. In America, the original praline recipe has been adapted by substituting almonds for pecans and adding cream to create a thicker, creamier texture. Let your imagination run wild and create luxurious dessert coffees or tempting martinis.