Pear, apricot, and pineapple are their three new flavors.
Dutch Meadows and Blenda have a natural and very versatile butter ghee.
To achieve the creamy mouthfeel and flavor, Callebaut extracts a 100% vegetable milk-alternative from the chufa plant, which is very respectful of the environment
Made with sustainably grown coffee, they are suitable for hot and cold recipes.
With this innovation, chefs can create gelatin shapes easily, quickly, and accurately.
Buttons, hearts, and kisses, circles and squares, stars and pearls. Barbara Luijckx’s brand continues to help professionals create modern sweet arrangements.
The brand gives the opportunity of exploring the potential of vegan pastry and reaching a wider audience with this chocolate.
The Caketail is a new offer of consumption like tea time or gourmet coffee, though with an originality that is sure to be attractive.
Taking care of every last detail, including presentation, the range of chocolates pays homage to the cocoa areas that gave rise to the firm with its design
Created from lentil proteins and vegetable oils, it is suitable for people who are lactose intolerant, vegans, and sufferers of celiac disease.
Food waste is reduced with this product that has sweet and floral aromas with powerful notes of cocoa.
This new collection adapts to the dietary preferences of modern consumers and helps pastry shops create desserts without refined sugar.
The Barbara Luijckxn brand expands its chocolate jewelry collection range.
By popular demand, the firm launched this couverture which is already available in Europe in early March.
Pastry Chef’s Boutique presents, together with the French chef, this exclusive line that reflects the hues of natural flavors.
These chocolate decorations are ideal for enhancing the three-dimensional impact of pastry creations.
This cuvée was born from the desire of the French chocolate manufacturer to support cooperatives such as the Balinese KSS, which grows crops of increasing quality.
To get this creamy and smooth chocolate, the company has incorporated grains of real Bourbon vanilla pods.
The company presents Gianduja Intenso, a less sweet version with an intensely roasted nut flavor.
The specialist in crunchy bases for pies in all formats and for sweet and savory applications will not miss the next edition of Sirha.
Made from fresh edible roses, they bring texture, emotion and a distinctive touch to any dessert.
The European manufacturer presents two new concepts: Natura Range and Fast Chocolate Experience.
As a true partner to Chefs, the French chocolate manufacturer presents this new range for Chocolate and Pastry in North America.
Valrhona, the leading French chocolate manufacturer for the top pastry chefs throughout the world, has announced the launch of its new Inspiration Range.
Since Almond and Passion Fruit, the first ever fruit and nut couvertures have the benefit of containing
How to decorate a product in an impressive but simple cost-efficient way?
Patapoch, the tile stencil kit, an infinity of possibilities
HUG is expanding its Filigrano line – a range of products for desserts and snacks – from mini to maxi – made from short-crust dough with 100% Swiss butter – exclusively made by HUG
Fino de Aroma cocoa from Peru to the world, a perfect balance of bitter notes and subtle sweet tones.
A combination of harvests from diverse origins (Latin America, Caribbean, Indian Ocean and Africa) that has notes with a very strong personality
Exalting the flavour of chocolate and cocoa in ice-cream, with a selection of premium products that have extraordinary flavor profiles.
4 new chocolate couvertures and powdered panela for professional use.
We have a new member: Mini Cone black sesame seeds
Opal, a unique white compound coating made with non-hydrogenated fats and natural vanilla joins deZaan™ Gourmet’s premium collection
Emotion 58, the addition of dark chocolate couverture
Neutral bases with different flavors of the highest quality
Premium Gastronomie launches a real concentrate of natural aroma.
Grand Cru couvertures made of noble cacao from the Finca La Amistad, Costa Rica.
Barry Callebaut’s IBC brand launches Power Flowers™, the ultimate food coloring system for personalization.
Ready-made chocolate decor creates new line for dessert ingredient company.
The new Showstoppers™, by Chicago Mold School and Stéphane Tréand
So elegant … so beautiful … so easy to use .. Transform your pâtisserie into haute pâtisserie !
Truly fine vanilla is at once rich, sweet and sophisticated, possessing a euphoric flavor and fragrance that sends pure joy to the pleasure centers of the brain.
Felchlin launch Duna, the interesting and exclusive praline mold.
In Hillbo we offer a wide range of products, designs and formats. We are sure you will find the item you need.
With the New FREE Dobla App, learn the art of decorating cakes and desserts.
Visit CasaLuker and try their NEW Arauca 70% among other Fine Flavour chocolate couvertures and also the NEW line of chocolate dragees – Luker MARACAS.
PreGel’s Evolution Glazes are available in seven flavors and provide a touch of flavor and brilliant sheen to desserts, and are very easy to apply.
Intenso is particularly created for making interiors and ganaches.
An ideal base for your mini desserts. Combine flavours and create modern sweets.