Neutral hot concentrated jelly with high transparency and high gelling. Ideal for covering fruit cakes and other pastry products. Its creamy structure makes it easy to disperse with water, with a dilution of 70–100% water. Ideal for: fruit cakes and pastry products Directions for use:Mix 1,000 g of Royal Jelly with 700–1,000 g of water.Heat, stirring frequently, to a light boil. Avoid prolonged boiling.Remove from the heat and apply by pouring or brushing at approx. 70°C.Unused product can be reused by adding water to compensate for evaporation.
Transparent neutral mirror glaze for hot use, with neutral colour and flavour and high transparency. For easy and stable covering of cakes, including vertical and domed products. Extreme shine, even after freezing: it maintains its shine at -20°C. Ideal for: ice-cream cakes, semifreddo, bavarois, mousse and cakes Directions for use:• Heat the required quantity to 50–55°C in a microwave or bain-marie.• Stir briefly without incorporating air.• Place the cakes on a grid, cover with Mirror Neutral using a spatula and vibrate lightly.• Can also be used on flat surfaces without warming. Work briefly with a spatula first.
Hot-process glaze with a mild apricot flavour. A light yellow gel with high transparency and a soft, creamy structure that makes it easy to disperse in water. Glosses cakes and prevents the oxidation of fresh fruit. Dilute with 40%-60% water Ideal for: fruit cakes and danishes. Directions for use:• Mix 1,000 g of Apricot glaze with 500 g of water or fruit juice.• Heat, stirring frequently, to a light boil. Avoid prolonged boiling.• Remove from the heat and apply by pouring or brushing.• Unused product can be reused by adding water to compensate for evaporation.
Ready-to-use neutral jelly with high transparency. Enhances the natural qualities of fruit while preserving its freshness. Specifically developed to be freeze-stable, it remains transparent at -18°C. Can be coloured and flavoured. Diluted with 20% water and applied with a brush on freshly baked products, it is ideal for polishing croissants, brioches and danish pastries. Ideal for: fruit cakes, dry biscuits and bavarois. Also for glazing croissants, brioches and danish pastries. Directions for use:• Soften the required quantity with a broad-blade knife.• Brush over fruit cakes and dry biscuits. For bavarois, spread with a broad knife.• Whole or cut fruit can be dipped directly into the softened jelly.• For croissants, brioches and danish pastries, dilute with 20% water and brush onto freshly baked products.
White fondant sugar based on sucrose and glucose syrup, with a pure white colour and a soft, highly plastic texture. No water addition is required, only slight heating. Gives choux, éclairs and pastries a shiny topping that keeps its brightness even at freezing temperatures. Can be used with water-soluble colourants. Ideal for: choux, éclairs, Sicilian cassata Directions for use:• Heat in a bain-marie or microwave to 40–45°C. Stir and do not exceed 55°C.• Add flavourings and colourings if needed.• Use immediately while warm.• For a better and longer-lasting shine, first cover the surface with a light layer of glaze.
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Grand Fermage tourage butter is an 82% fat technical butter made in France perfect for viennoiseries and puff pastry, using 100% cream from French milk.Consistent all year roundTraditional tourage butters are often winter butters, made only in the colder months, so supply and texture change with the seasons. Grand Fermage doesn’t. Bakers get the same firmness, plasticity and lamination results in January as in July, and supply doesn’t depend on the season.Made to keep its flavourThe cream is matured with selected lactic ferments, which give the butter its buttery taste. The butter is then crystallised through mechanical working and rapid cooling, so it never melts and the aromas from the cream’s ripening stay in the finished butter. The result is a straw yellow, even butter that is firm yet supple. It doesn’t crack at the edges and releases little water during lamination.Performance Works straight from the fridge, with no tempering neededPlastic texture that suits both extrusion and laminationReleases little water during tourageEach 2kg sheet has a pre-cut line, so it splits into 2 x 1kg
Pure pressed cocoa butter in an easy to use drop format. Made from 100% cocoa butter with nothing added, these drops weigh out and melt quickly, so you get consistent results without chopping or grating a block. They’re a go to for tempering and thinning chocolate, enriching ganache and mousse, and adding a smooth, silky finish to pastry, confectionery and ice cream.pure cocoa butterMelting point: 32 to 33.5°CStorage: below 20°C, protected from light
Irca’s alkalised cocoa powder brings an intense chocolate flavour and a deep, dark red-brown colour to your creations. With 22 to 24% cocoa butter, it’s rich and smooth, with a mellow, less acidic taste that works beautifully across the kitchen. It’s 100% pure cocoa and a reliable go-to for cakes, pastries, biscuits, desserts and hot or cold drinks.
Single flavour box of 40 macarons. Blueberries, Cheesecake This berry cheesecake macaron is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, adding a touch of elegance to every celebration. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Creamy butter filling made with ‘Biscoff spread’ Belgium’s favourite caramel biscuit. A Biscoff macaron that is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. 60% dark chocolate. A classic chocolate macaron, ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, adding elegance to any dessert selection. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Oreo biscuits. This cookies and cream macaron is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, and easy to add to any celebration platter. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Lemon curd, shortbread, meringue. A lemon meringue pie macaron that is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Pistachio praline. Our pistachio macaron is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, bringing a touch of elegance to every table. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Raspberries. A raspberry macaron that is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, adding colour to every celebration. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Murray river salted caramel. This salted caramel macaron is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, and a lovely finish to any occasion. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Strawberry purée balanced with Japanese matcha. A strawberry matcha macaron that is ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more, adding a modern touch to every celebration. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.
Single flavour box of 40 macarons. Strawberries cream, yoghurt. A light strawberry yoghurt macaron, ideal for takeaway display cabinets, high tea, amenities, Mother’s Day, Valentine’s Day and more. Prep recommendation: Defrost for 1 hour at chilled temperature (4°C) before serving. For maximum enjoyment, leave for 15 to 30 minutes at room temperature before consuming. Do not thaw in microwave.