Maltitol is the ideal sweetener for making sweets without sugar. It is characterized by a reduced caloric intake and a taste very similar to white sugar. These characteristics make it the ideal sweetener for making dietetic desserts and intended for people with diabetes. Pack of 400 gr.
Egg white is a fundamental ingredient in pastry and ice cream, particularly used as a upright, thickener, gelatifier and binder. The albumen in powder has all the characteristics of fresh albumen, and is long-term. Pack of 125 gr.
Almond flour is used for the preparation of baked products. Also excellent for the preparation of soft amaretti biscuits and for the preparation of creams. It is the main ingredient for the creation of macarons. Pack of 200 gr.
Pure vanillin is a product that gives an intense vanilla taste to your sweet preparations such as cakes, creams and puddings. Being pure it is much more valuable and has much more flavor and for this it takes only a few amounts to have a strong aroma. Pack of 20 gr.
The Pavone yeast allows you to make perfectly leavened desserts. Ideal for sponge cake, margherita pasta, shortbread and biscuits. Moreover, the yeast gives your sweets a delicate fragrance of vanilla. Pack of 19 gr.
Also known as "fish glue", food gelatine in sheets is a thickener used in the preparation of desserts: in particular mousse, panna cotta and bavarian cream. The package contains 3 sheets for a total of 15 gr.
Neutral gelatine is a pastry preparation consisting mainly of sugars and jellies, used for two very precise technical functions, such as the protection of fruit from oxidation, such as on the surface of fruit tarts, or simply to improve the appearance, making bright cakes. Pack of 250 gr.
Neutral food gel designed to be applied on cakes and pastries; essential to glue decorations on cakes and cupcakes, to stick sugar paste and other foods. The gel is used above all to polish the apllied food prints on cakes or to polish the fruit on pies and cakes. Gluten-free. Pack of 50 gr.