Date: January, 2025
Please note that the availability and status of the items listed in this catalog are subject to change without notice Items may become special order, out of stock, discontinued by the supplier, or delayed in delivery We appreciate your understanding and recommend contacting us for the most up-to-date information before placing an order.
Kosher Pareve
Organized Kashrus Laboratories Dairy
Orthodox Union Kosher Dairy
Orthodox Union Kosher
Triangle-K Kosher
KLF Kosher
Triangle-K Kosher Dairy
Star-K Kosher
Iowa Chai-K
Rabbinical Council of California
Kosher for Passover
KOF-K Kosher Dairy
cRc Dairy
Council of Orthodox Rabbis of Greater Detroit
Compound coatings substitute cocoa butter with another vegetable fat, such as coconut or palm kernel oil.
Unlike couverture chocolate, compound coating does not need to be tempered, and therefore appears less shiny.
Chocolate chips and chunks tend to hold their shape very well and are designed to be added to baked goods such as cookies and brownies.
A higher chip or chunk count in a package indicates a smaller morsel size.
Cocoa nibs are the innermost part of the cocoa bean that are exposed after being fermented, cracked, roasted, and stripped of the outer shell
Cocoa nibs serve as the basis of all chocolate and cocoa products
Cocoa butter is the natural fat component found in cocoa beans
Batons are high quality baking sticks often used in chocolate croissants and pastries
They have a high cocoa percentage and low cocoa butter content, and remain stable after baking without burning.
mass that remains after extracting cocoa butter from cocoa nibs.
de by extracting cocoa butter from ng press cake with an alkali such as to reduce the acidity of the cocoa
ges that alter the flavor, color, and be used for different applications.
Callebaut 4/4 lb
Callebaut 2/5 kg
Bensdorph 1/50 lb
US Chocolate 1/50 lb
686396 22-24% Dutch Cocoa Powder Cargill 1/50 lb
600476 Red Extra Brute Cocoa Powder Cacao Barry 6/1 kg
Rep. Del Cacao 4/5 lb
Valrhona 6/3 kg
Commonly used as fillings in baked goods like cookies and tarts
Jam-Chopped or whole fruits cooked with sugar, and often pectin, creating a spreadable texture
Marmalade - A preserve made from the juice and fragrant rind of citrus fruits.
Fruit that has been dehydrated, resulting in a sweet product with strong flavor and slightly more chewy texture than the original fruit.
Often used in breads, cakes, and muffins to enhance flavor and texture.
Fruits that have been frozen at the peak of ripeness, resulting in a shelf life much longer than fresh, but with all the juices and flavor still intact.
C A N D I E D F R U I T
Fruits that are simmered in a sugar syrup for a period of time, creating a shiny surface and a sweet flavor.
Ideal for use in cakes and pastries.
Used
After extracting the natural oils from nuts, the remaining by-product is ground into powder This is gluten free and adds both moisture and flavor
Nut pastes are concentrated Purées made from nuts, used to enhance the taste of a recipe.
Nut butters are a similar product that can have nut paste as an ingredient, and are always at least 90% nuts.
Fondant is a dough made by boiling together water, sugar, corn syrup, and a stabilizing agent. It can be molded to form shapes and decorations, or rolled out to cover cakes.
Small, uniform add-ins used for mixing, flavoring, and decorating.
Dessert sauces are typically poured or drizzled onto bakery and pastry products.
They are designed to complement the other flavors in a recipe and enhance the appearance
Toppings such as sprinkles can be used for visual appeal, as well as additional texture.
A glaze is a coating that provides a glossy finish, used to cover desserts such as cakes and pastries.
Glazes can be applied using techniques like dipping, brushing, or pouring.
Garnishes such as shavings, sprinkles, curls, pearls, and flakes which are used to finish desserts and create aesthetic appeal.
F
Pre-made fillings are convenient products for use in cakes, pies, and pastries.
O O D C O L O R I N G S
Concentrated color in liquid, powder, gel, or paste form that can be used to add a specific pigment to a product.
Gel food coloring is a preferred item among professionals, as it possesses a more concentrated hue and does not dilute recipes.
O L E C U L A R G A S T R O N O M Y
A branch of food science that utilizes the principles of chemistry, physics, and biology to create unique and innovative dishes
Perhaps the most recognizable tool is liquid nitrogen, used to flash freeze ice cream, create frozen juice spheres, and produce dramatic cold fog
Natural and imitation extracts are used to strengthen or elevate the flavor of baked goods Natural extracts are derived from flavor ingredients dissolved in alcohol.
Provide distinct yet subtle vanilla flavor to desserts, and enhance the other flavors in a recipe. Pure vanilla extracts contain a minimum of 35% alcohol and 13.35 ounces of
A natural gelling agent found in fruits, particularly in apples, berries, and the skins of citrus fruits.
G E L A T I N S
A water-soluble protein extracted from animal tissue that is used as a gelling agent, available in granulated and sheet/leaf forms.
S T A B I L I Z E R S
An additive used to maintain the consistency of a product and prevent separation
Pre-formed pastry shells in a variety of shapes, sizes, and flavors.
High quality chocolate molded into delicate shapes that can be filled with pastry cream, mousse, or fruit for an elegant dessert.
Made for so much more than just ice-cream, these little cones can be used for all manner of pastry creations
Sweet Waffle Cone 2.4"
Black Sesame Cone
ct 637397 Mini Black Sesame Cone
Pre-formed dough shells in a variety of shapes, sizes, and flavors.
V O L - A U - V E N T
The staple ingredient of all breads, cakes, and pastries. Ranging from all-purpose and patent, to high gluten and cake flours.
Premium flours for the health conscious baker and those with
Substances that produce or incorporate gas in a baked product to increase volume, and to create shape and texture.
Sugar substitutes and derivatives with properties that either prevent crystallization, help retain moisture, promote browning, or improve the texture of bakery and pastry products
A S T R Y M I X E S
B U T T E R
These highly concentrated pastes are made from high quality ingredients, perfect for enhancing the flavor of any dessert
