• Xanthan Gum Dr Gusto 100 gm

    Xanthan Gum Dr Gusto 100 gm

    ,
    ر.ق19.00

    Brand 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

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  • Zeelandia Arabesque Dark 58% Chocolate Buttons (Coverture) 500 g

    Zeelandia Arabesque Dark 58% Chocolate Buttons (Coverture) 500 g

    ,
    ر.ق25.00

    Chocolate 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.
     
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  • Zeelandia Arabesque Extra Dark 72% Chocolate Buttons (Coverture) 500 g

    Zeelandia Arabesque Extra Dark 72% Chocolate Buttons (Coverture) 500 g

    ,
    ر.ق25.00
    Chocolate 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.
     
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  • Zeelandia Arabesque Milk Chocolate Buttons 34.6% (Coverture) 500 g

    Zeelandia Arabesque Milk Chocolate Buttons 34.6% (Coverture) 500 g

    ,
    ر.ق25.00

    Milk 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.
     
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  • Zeelandia Arabesque White Chocolate Buttons 29% (Coverture) 500 g

    Zeelandia Arabesque White Chocolate Buttons 29% (Coverture) 500 g

    ,
    ر.ق25.00

    White chocolate, for decoration and covering

    Arabesque BLANC 29

    Made in Belgium
     
    Description 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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  • Zeelandia Biscamix Chocolate Sponge Mix 25 kg Bag

    Zeelandia Biscamix Chocolate Sponge Mix 25 kg Bag

    ,
    ر.ق350.00
    • 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
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