Tous les ingrédients qui vous permettront de réussir vos pâtisseries les plus fantaisistes.
The edible glue from Funcakes is great for pasting marzipan or fondant to each other. It is also ideal for attaching different decorations to your cakes, cupcakes or cakepops!
Pure bovine gelatine powder, made of Cow skin. Gelatine powder is suitable to bind and strengthen such as cream, mousse, bavaroise, pudding and fruit jellies. Per liter of product is 20 gram gelatine powder needed in order to obtain a good reinforcement and 40 gram for a detached pudding.
Add a delicious bubble gum flavour to your buttercream, bavarois, ice-cream and other fillings. You can also use them to add taste to your cakes and cupcakes. The FunCakes flavourings can resist high temperature, so they are suitable for baking, although we recommend to add a little bit more than indicated when baked.
Cream of Tartar is a natural salt from the wine production and is used as a raising agent in food products.
You like the taste of raspberry. Bakery bakery emulsion from Lorann Professional without alcohol gives a taste of a woody raspberry. It has a richer and more intense taste than the extracts. You can use it like an extract in any home made cakes, cookies or even icing...
You like the taste of hazelnut. Hazelnut baking emulsion from Lorann Professional is great alternative to regular flavoring. It has a richer and more intense taste than the extracts. You can use it like an extract in any home made cakes, cookies or even icing...
You like the taste of lemon. Lemon baking emulsion from Lorann Professional without alcohol gives a smooth but with slightly tart taste. It has a richer and more intense taste than the extracts. You can use it like an extract in any home made cakes, cookies or even icing...
The CMC/Tylo powder is a product that you add to your fondant to harden it. You can also use the powder to make your own edible glue.
Baking Soda (Sodium bicarbonate) is used in cooking and baking as a raising agent. With baking it reacts to make a dioxide that helps dough rise. The acidic compounds that induce this reaction include tartric Acid, lemon juice, yoghurt, buttermilk, cocoa, vinegar, honey etc.
In food, tartaric acid is used for stabilizing egg whites, increasing their heat tolerance and volume, preventing sugar syrups from crystaling, natural preservatig, raising agent (in combination with baking soda).