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."

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."

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."

BM3910
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Crème Brûlée Mix

Fine dessert powder to produce the typical Crème Brulee and variations. Preparation: Heat 500g Fresh Cream and 300g Milk - add 150g Crème Brulee powder - bring to boil, fill in heat resistant moulds and place in fridge for 2 hours. Dust top with icing/brown sugar and put under salamander oven or use a stamp to caramelise the top, Fine dessert powder to produce the typical Crème Brulee & variations.

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.

BA621
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Cassis-Blackcurrant (1kg)

Dark, free-flowing powder. A freeze-stable fresh cream stabilizer with odour and flavour of cassis, 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. Net Weight 1Kg.

BA407
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Mango (1kg)

Light yellow, free-flowing powder with fruit pieces. A freeze-stable fresh cream stabilizer with odour and flavour of fresh mango, for use in dairy cream cakes, patisserie slices and desserts. Also available in a range of other flavours and in neutral.

BA622
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Alaska Passion Fruit (1kg)

White, free-flowing powder with fruit pieces. A freeze-stable fresh cream stabiliser with odour and flavour of passion fruit, 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.

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"

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."

BA422
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Chocolate (1kg)

"Grey-brown, free-flowing powder. A freeze-stable fresh cream stabilizer with cocoa odour and flavour 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."