Alginate Of Sodium (1kg) - Louis Francois

Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).

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%

Chestnuts Paste (1kg) - Corsiglia

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