BA404
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Buttermilk & Wildberry (1kg)

"Red, free-flowing powder with fruit pieces. A freeze-stable fresh cream stabiliser with odour and flavour of forest berries, for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours and in neutral.Firs, t whip fresh cream and set aside. Mix Alaska with lukewarm water and whisk well. Gently fold in the fresh cream. The mix is now ready for immediate use., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA410
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Raspberry (1kg)

"Light red, free-flowing powder with pieces of fruit. A freeze-stable fresh cream stabilizer with raspberry odour and flavour for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours and in neutral., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA453
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Blood Orange (Ruby) 1kg

Light red, free-flowing powder with fruit pieces. A freeze-stable fresh cream stabilizer with odour and flavour of fresh ruby orange, for use in dairy cream cakes, patisserie slices and desserts. Basic Recipe: 200g Alaska Express, 250g water 20-25°C, 1000g unsweetened whipped cream. Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set.

BA424
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Lemon (1kg)

"Light yellow, free-flowing powder. A freeze-stable fresh cream stabilizer with odour and flavour of fresh lemons, for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours and in neutral., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA604
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Cherry (1kg)

"Light-red, free-flowing powder with fruit pieces. A freeze-stable fresh cream stabiliser with odour and flavour of fresh cherries, for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA420
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Cream Cheese (1kg)

"White, free-flowing powder. A freeze-stable fresh cream stabilizer with slightly sour odour and flavour of cream cheese, for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA598
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Tiramisu (1kg)

"White, free-flowing powde. A freeze-stable fresh cream stabilizer with odour of mascarpone, for use in dairy cream cakes, patisserie slices and desserts., Basic Recipe: 200g Alaska Express Tiramisu 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BA412
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Cappuccino (1kg)

"Brown, free-flowing powder with chocolate pieces. A freeze-stable fresh cream stabilizer with aromatic, coffee odour and flavour for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BM4500
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Choux Pastry Mix

Fine baking ingredients for the production of Choux Pastries, Mixing instruction:- 500g Choux Mix : 750g Water at 40c. Mix for approx 2 minutes at slow speed till smooth., Fine baking ingredients for the production of choux pastries.

BM440
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Bienex - Florentine Mix

"Bakeproof filling for production of florentines. Basic recipe: 300g Bienex:150g almonds. Mix Bienex and almonds and place florentine rings on to greaseproof paper or lightly greased and floured trays. Bake for 5-8 minutes at 200?C., Bake proof filling for production of florentines. Basic recipe: 300g Bienex: 150g almonds"

BA609
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Neutral (1kg)

"Powdered, freeze-stable fresh cream stabilizer with a slight sweet flavour for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of flavours., Basic Recipe: 200g Alaska Express 250g water 20-25?C 1000g unsweetened whipped cream., Beat the Alaska Express with the water and then fold in the whipped cream. Allow to set."

BM5440
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Kabi Juice Binder

Fruit juice thickener to produce fruit fillings for tarts, desserts and cakes, Fruit juice thickener for fruit fillings for tarts, desserts & cakes.