Calcium Chloride (1kg) - Louis Francois

Calcium salt that, in conjunction with Alginate HV , allows spherification.

Trisodium Citrate (1kg) - Louis Francois

A legacy and a 100% French Know How

Amarena Cherries In Syrup (850ml) - Brover

Caraibe 66% Dark Couverture (3kg) - Valrhona

Equatorial 55% Dark Couverture (3kg) - Valrhona

Manjari 64% Dark Couverture (3kg) - Valrhona

Guanaja 70% Dark Couverture (3kg) - Valrhona

Ivoire 35% White Couverture (3kg) - Valrhona

Puree Mango Frz (1kg) - Ponthier

Raspberry Wilamette Frz Iqf (1kg) - Ponthier

Puree Passion Fruit Frz (1kg) - Ponthier

Puree Strawberry Frz (1kg) - Ponthier

Puree Raspberry 10% Sugar Frz (1kg) - Ponthier

Wild Blueberry Frz Iqf (1kg) - Ponthier

Calcium Lactate (1kg) - Louis Francois

Also allows spherification. Neutral taste.

Bread Flour T55 (25kg) - Interflour

Protein : 10.5% - 12%

Pizza Flour T65 (25kg) - Interflour

Protein : 13% - 14.5%

Cake Flour T45 (25kg) - Interflour

Protein : 7.5% - 9%

Premium Bread Flour T55 (25kg) - Interflour

Protein : 12.5% - 14%

Orange Paste (1kg) - Corsiglia

33364 - Stone Part-Baked Countryside Baguette - C25 - Bridor

No need to defrost, baking 12 minutes at 190oC - 200oC

34791 - Stone Part-Baked Multigrain Baguette - C25 - Bridor

No need to defrost, baking 12 minutes at 190oC - 200oC

34790 - Stone Part-Baked Baguette -C25 - Bridor

No need to defrost, baking 12 minutes at 190oC - 200oC

31000 - Croissant Fine Butter - Savoureux (60G) - C70 - Bridor

Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC