Model: SK-10082

er lavet på argentisk okse

Varedeklaration: Gelatine (okse)

Model: SK-10083

er lavet på argentisk okse

Varedeklaration: Gelatine (okse)

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: 702-6018

Bake Easy™ Non-Stick Spray ...

You save: 15,05
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

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: 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

Model: SW1608

good for ice cream, cakes and praline

Model: SPK-3007

roasted malt flour suitable for rye bread, buns and baking

Model: SW1700

Lady Fruit Miroir to make glaze on cakes in best baking style. See any recipes under the big bakingyst on dr's website. Recipe is also on label.

Neutral, glossy jelly to coat / glaze cakes.

Ready to use.

Pasta color can be added.

For a better result, the cake should be frozen when you get the glass on.

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

Suitable for ice cream, cakes, confectionery

Product Declaration: Freeze-dried organic rhubarb

Model: SK-1607

liquid rye bread malt for home baked rye bread.

Model: 200-2815NV-T70

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