White couverture with a rich caramel flavor by Lubeca, 32% cocoa butter. Sweet, creamy profile with intense caramel and toasted butter notes. Ideal for caramel ganache, fillings, glazes, and decoration. Adds a warm caramel character to desserts. Callets ensure easy melting and portioning.
Trimoline (invert sugar) by Louis Francois. 1 kg. Natural invert syrup for ice cream, sorbets, ganache, and confectionery. Prevents crystallization, i..
Milk couverture chocolate by Lubeca, Germany. Made from Ivory Coast cocoa beans, 35% cocoa content. Classic creamy flavor with soft caramel notes and ..
Pectin NH Nappage by Louis Francois, France. Thermoreversible gelling agent. 200 g pack — optimal for regular use. For fruit glazes, fillings, and con..
Pectin NH Nappage (Thermo-Reversible), 500 g
Pectin NH Nappage by FARINA is an amidated fruit pectin (E440ii) designed specifically for mirror glazes..
Pectin NH Nappage (Thermo-Reversible), 250 g
Pectin NH Nappage by FARINA is an amidated fruit pectin (E440ii) for mirror glazes and jelly coatings fo..
White couverture by Lubeca, 34% cocoa butter. Rich creamy taste with vanilla notes. Bulk 10 kg pack for pastry production. Suitable for tempering, enr..
Milk couverture chocolate by Lubeca, Germany. Made from Ivory Coast cocoa beans, 35% cocoa content. Classic creamy flavor with soft caramel notes and ..
White couverture by Lubeca, Germany, with 29% cocoa butter. Light creamy flavor with vanilla notes and moderate sweetness. An economical option for la..