Bestsellers
Model: SK-10082

er lavet på argentisk okse

Varedeklaration: Gelatine (okse)

50,00
Model: SK-10083

er lavet på argentisk okse

Varedeklaration: Gelatine (okse)

30,00
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.)

31,95
Model: SK3003

use aprox. 2,2 g. for icecream with milk, and aprox. 1-1,5 g. for ice on water, both is for 1 l. icecream

44,95
Model: SK3011

Funny decorating on cakes, ice cream and dessert, explode in mouth

39,95
Model: 702-6018

Bake Easy™ Non-Stick Spray ...

49,95
65,00
You save: 15,05
Model: SPK-3007

brændt maltmel velegnet til rugbrød, boller og bagning

39,95
Model: SPK-1664

Bruges til at syrne rugbrød med. Giver en god skærefast krumme og syrlig afrundet brødsmag. Tilsæt 3-6% af melmængden. Jo mere rugmel og kerner jo højere dosis af rugbrødssur.

19,95
Model: SW1608

good for ice cream, cakes and praline

27,95
Model: SW1614

good for ice cream, cakes and praline

42,95
Model: SW6004
top 7,5 cm. dia. 3,5 cm. high bottom 5,5 cm. dia. for baking, icecream and more
24,95
Model: SPK-1651

Suitable for ice cream, cakes, confectionery

Product Declaration: Freeze-dried organic rhubarb

27,95
Model: SK3015

Lecithin er både en emulgator og antioxidant.

Hæmmer harskning af fedt, men fungerer også som en emulgator.

Produktet er fedtopløselig og fordeler sig i vandige medier.

49,95
Model: SW6009

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

59,95