Baking Solutions | Qatar
Showing 181–187 of 187 results
White Compound Chocolate Chips 500g
ر.ق20.00Read morePatissier Gourmand White Compound has a strong milky, creamy note. It has a snap and melting profile similar to chocolate.A premium white chocolate that has a strong creamy and milky profile and rounds off with a distinct and pleasant vanilla taste.The Gourmand Compound range is designed specifically to offer you ease and flexibility. There is no need for tempering, making it easy to use and helps you save time so that you can focus on creating the most delectable desserts and confections.Import Singapore 🇸🇬,
Halal from origin country
ED: 15 01 2022Description:
Patissier is a brand of Aalst Chocolate which is the first Singaporean brand that can produce both chocolate covertures and compounds. With 6 brands under its wing, Aalst Chocolate exports 98% of its products to over 55 countries all over the world.
Ingredients:
Sugar, Hydro. veg. fat, SKimmed Milk powder, Whey powder, Vanilin, E322 etc..
Xanthan Gum Dr Gusto 100 gm
ر.ق19.00Add to cartBrand Backaldrin
Product Weight 100 Grams
About this product
professional-grade food additive used as a thickener, emulsifier, and stabilizer in pastries, cakes, and gluten-free recipes. It enhances texture, mimics gluten elasticity, and prevents ice crystals in frozen desserts. It is highly effective in small quantities for thickening, binding, and creating foam
Zeelandia Arabesque Dark 58% Chocolate Buttons (Coverture) 500 g
ر.ق25.00Read moreChocolate with 58 % dry cocoa solids, for decoration and covering
MADE IN BELGIUM
Description Chocolate with 58 % dry cocoa solids, for decoration and covering Ingredients [allergen] - cocoa mass
- sugar
- cocoa butter
- emulsifier E322 [SOYA]
- flavouring
Usage Melt at a temperature of 47°C.
Cool 2/3 of mass separately to a temperature of 27°C. Keep the mass
in motion during this process.
Heat total mass till processing temperature of 30°C.
Zeelandia Arabesque Extra Dark 72% Chocolate Buttons (Coverture) 500 g
ر.ق25.00Read moreChocolate with 72% dry cocoa solids, for decoration and covering
Made in Belgium
Ingredients - cocoa mass
- sugar
- cocoa butter
- emulsifier E322 [SOYA]
- flavouring
Usage Melt at a temperature of 50°C.
Cool 2/3 of mass separately to a temperature of 28°C. Keep the mass
in motion during this process.
Heat total mass till processing temperature of 32°C.Zeelandia Arabesque Milk Chocolate Buttons 34.6% (Coverture) 500 g
ر.ق25.00Read moreMilk chocolate with 34.6% dry cocoa solids
Made in Netherlands Description Milk chocolate with 34.6% dry cocoa solids Ingredients [allergen] - sugar
- cocoa butter
- full cream MILK powder
- cocoa mass
- emulsifier E322 [SOYA]
- flavouring
Usage Melt at a temperature of 47°C.
Cool 2/3 of mass separately to a temperature of 27°C. Keep the mass
in motion during this process.
Heat total mass till processing temperature of 30°C.Zeelandia Arabesque White Chocolate Buttons 29% (Coverture) 500 g
ر.ق25.00Read moreWhite chocolate, for decoration and covering
Arabesque BLANC 29
Made in BelgiumDescription White chocolate, for decoration and covering Ingredients [allergen] - sugar
- cocoa butter
- full cream MILK powder
- emulsifier E322 [SOYA]
- flavouring.
Usage Melt at a temperature of 47°C.
Cool 2/3 of mass separately to a temperature of 26°C. Keep the mass
in motion during this process.
Heat total mass till processing temperature of 29°C.
Zeelandia Biscamix Chocolate Sponge Mix 25 kg Bag
ر.ق350.00Read more- Mix for the preparation of all-types of sponge cake and swiss rolls
- Description Mix for the preparation of all-types of sponge cake and swiss rolls
- Odour/taste neutral, sweet
- Storage condition cool (below 25°C) and dry
