Model: SPK-4011000

big, beautiful and tasteful yellow raisins from Chile.

Suitable for cakes, baking, confectionery, etc.

Model: LUB-009604

Marzipan containing 52% spanish almonds

Model: SK-10082

er lavet på argentisk okse

Varedeklaration: Gelatine (okse)

Model: SK-10083

is made on Argentine beef

Model: SK-1630

Packed pickled pomeranian in half shells, 125 g.

can also be purchased in bulk at the store.

Used in many Christmas cakes.


Model: SK-1631

Packed Sukat, candied 125 g.

can also be purchased in bulk at the store.

Used in many Christmas cakes.

Model: SPK-1667

Guarantee for optimal effect! We have the original one. It is pure magic dust for your baked goods. Bake enzymes make the bakery light and airy, and it stays fresh for many days.

After baking, there are no enzymes left in the bakery, as they are 100% dissolved at 55 degrees.

Dosage: 1.0 - 2.0% of the amount of flour. (ie only about 15 grams per kilo of flour.)

Model: VA-9932

A very pure and intense cocoa taste, with a very warm red mahogany color.Valrhona offers you this 100% cocoa sugar-free powder, with exceptional finesse and intense flavor for delicious chocolate drinks or for gourmet recipes.


Model: 200-2815NV-T70

finest Belgian Chocolate for cakes, praline, Ice cream and more

Model: SK-10102

add cocoabutter to chocolate, so the chocolate get more liquid and easier to work with for pralines.

add 4 to 10% of the cocoabutter to the chocolate, and from the beginning, when you start melting the chocolate

Model: SW6000

Bitter almonds can be used in small amounts as flavor enhancer (FVST)

In bitter almonds there is a natural toxin (hydrocyanic acid)

(The substance gives acute poisoning at a large intake)

Model: 1096-100

Pistachios, green and unsalted - 100 g

Model: SK-1602

suitable for use in confectionery, homemade ice cream, cakes etc.

Model: SW1614

good for ice cream, cakes and praline

Model: SK-1635

Candied orange strips - perfect for the christmas candy.