Baking Solutions | Qatar
Showing 13–24 of 86 results
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Belgian Gourmet Dark 53% Coverture Chocolate Coins 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. -
Belgian Gourmet Milk 35% Coverture Chocolate Coins 5 Kg
ر.ق200.00Read moreMilk chocolate with 34.6% dry cocoa solids
Made in Belgium 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. -
Belgian Gourmet Milk 35% Coverture Chocolate Coins 500 g
ر.ق25.00Read moreMilk chocolate with 34.6% dry cocoa solids
Made in Belgium 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. -
Belgian Gourmet White 28.5% Coverture Chocolate Coins 5 Kg
ر.ق200.00Read moreWhite chocolate, for decoration and covering
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. -
Belgian Gourmet White 28.5% Coverture Chocolate Coins 500 g
ر.ق25.00Read moreWhite chocolate, for decoration and covering
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. -
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Callebaut 811 54.5% Dark Couverture Chocolate Callets 10 kg Bag
ر.ق620.00Read more54.5% Cocoa Content
One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe worldwide. Like all Finest Belgian Chocolates, it is made from our signature Wieze blend. Whole bean roasting guarantees its full-bodied taste, solid cocoa body and fine, fruity notes.
This master in balance pairs perfectly with a wide variety of ingredients and works in all applications ranging from confectionery to biscuits, sauces and drinks.
For great end results every time.weight 10 kg
made in Belgium
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Callebaut 811 54.5% Dark Couverture Chocolate Callets 2.5 kg Bag
ر.ق180.00Add to cart54.5% Cocoa Content
One of the authentic recipes by Octaaf Callebaut that has grown into an iconic Callebaut recipe worldwide. Like all Finest Belgian Chocolates, it is made from our signature Wieze blend. Whole bean roasting guarantees its full-bodied taste, solid cocoa body and fine, fruity notes.
This master in balance pairs perfectly with a wide variety of ingredients and works in all applications ranging from confectionery to biscuits, sauces and drinks.
For great end results every time.weight 2.5 kg
made in Belgium
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Callebaut 823 33.6% Milk Couverture Chocolate Callets 2.5 kg Bag
ر.ق180.00Add to cart33.6% Cocoa Content
Create with the Master in Cocoa, Milk & Caramel
If you’re looking for an iconic milk chocolate preferred by chefs worldwide, Recipe N° 823 is the way to go. Think a deep, warm colour, smooth cocoa body and sweet, caramelly notes to top it all off.
This well-loved chocolate has a full-bodied taste and great workability. Pair it with a wide range of powerful spicy, fruity, dairy or liqueur-like flavors. Its all-round fluidity makes it efficient in any application.
weight 2.5 kg
made in Belgium
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Callebaut CW2 25.9% White Couverture Chocolate Callets 2.5 kg Bag
ر.ق180.00Add to cart25.9% Cocoa Content
This iconic white chocolate has the exact same wonderful balance between milky, creamy and vanilla notes as Recipe N° W2.
Its thick fluidity however, makes it the ideal white chocolate recipe for mixing and flavouring mousses, crèmes and ganaches. Because of its pleasing taste, it can be paired with a wide range of ingredients.
Enjoy great end results every time!weight 2.5 kg
made in Belgium
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Carlex Oil Spray Zeelandia 600 ml Can
ر.ق25.00Add to cartA quality release agent based on vegetable oil, especially suitable for the release of waffles and crepes from cast iron waffle and crepe irons. Large size for professional use.
The excellent release power of the Carlex range is based on the technology of crystallization. Small vegetable wax crystals are evenly divided in the oil. This gives Carlex a release power perfectly suited for confectionery applications on trays, tins and oven belts. Carlex contains no water which makes it also very suitable for processing doughs and batters via the freezer or dough retarder. The oils of the Carlex range are easy to process and have a low tendency towards polymerisation.
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