Bestsellers

I kategorien bageartikler, is og desserter finder du alle de ingredienser du skal bruge, for at få dine desserter og din is til at tage sig fantastisk ud. Om det er gode bunde som fundament for hele herligheden, cremen i midten eller den helt specielle pynt til toppen, man tror kun findes hos den professionelle konditor. Vi har det hele lige her, og vi vil meget gerne hjælpe dig med at skabe desserter, der kan tage pusten fra dine gæster.

Der skal ofte en række specialingredienser til, for at kunne lave en dessert lidt ud over det sædvanlige. Her på siden finder du et solidt udvalg af ingredienser; sukker, stivelse, pulver og konfekture til kager, is, desserter og bagning. Køb også isomalt, fromagepulver, citronsyre, gelatinepulver, agar, gummi og mange andre artikler, der sætter dig i stand til at lave imponerende desserter, lækker is og delikate kager.

Model: LUB-009604

Marzipan containing 52% spanish almonds

49,95
Model: SPK-4011000

big, beautiful and tasteful yellow raisins from Chile.

Suitable for cakes, baking, confectionery, etc.

35,00
Model: 200-WNV-T70

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

39,95
Model: SW1608

good for ice cream, cakes and praline

27,95
Model: 200-2815NV-T70

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

39,95
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: SPKV-3314104-100

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: 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

39,95
Model: CO-11348-200

Callebaut Gold has a unique, warm caramel and pale amber colour, with a golden hue to create variety and excitement in your counter.

49,95
Model: co-576856-200

The Callebaut Callets Ruby have a beautiful pink colour that makes them unique compared to other chocolate callets. The pink colour is caused by the cocoa bean, so there are no colourings added to this chocolate. The callets seduce your with their red pink colour and overwhelm you with their intense fruity taste of berries.

You can simply melt the callets to make beautiful creations such as chocolates. But off course you can also use them to decorate cakes, cupcakes and cookies. The Ruby callets suit exceptionally well with pink champagne, salted caramel and even savoury ingredients.

49,95
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.

 

89,00
79,95
Model: SPK-3007

roasted malt flour suitable for rye bread, buns and baking

39,95
Model: SPKV-9282030

liquid rye bread malt for home baked rye bread.

64,95