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Glucose is very thick corn syrup 1 pound of glucose is about 1 1/2 cups Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.
Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt coatings. Having trouble melting your chocolate smooth? Add Paramount Crystals to candy coating to help thin and make creamier without the fear of it staying "tacky" after it cools. These magic crystals can bring older candy coating back to a more meltable consistency. Dipping strawberries? The moisture from the berries can cause your chocolate to "seize", and Paramount Crystals can bring your chocolate back! Start with a Tablespoon of crystals, or use up to 1/4 cup per pound of coating. Add a little at a time in the melting process, stir between each addition until you have your desired consistency. Net Weight: 4 oz. (113.4g)
Piping Gel is a wonderful multi purpose clear confectionary gel. Use Piping Gel to adhere gumpaste ribbons and borders to fondant cakes. Use Piping Gel to stabilize fresh heavy cream whipped cream so that water does not seperate from the whipped cream. Use Piping Gel to adhere beads, sugar pearls or sixlets in place. You can even color and use for piped writing. Brush onto chocolate or fondant before sprinkling with sanding sugar for a glittered appearance. 1 pound.
Perfect for Desserts, Mousses, Glazes, Jellies, Aspics and more.
Soak in liquid until soft (about 5 minutes), squeeze dry, melt over low heat and stir into recipe as directed. Produces a clearer product than powdered gelatin. Used dry, the gelatin sheets make great windows for gingerbread houses; attach with royal icing from the inside of the house. 25 gelatin sheets included.
No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release every time, giving you the ideal surface for decorating.
Used to make smoother cordial fondant centers. Typically added to fondants or candy centers before dipping. A natural enzyme derived from yeast converts sugar (sucrose into invert sugar, thereby preventing crystallization of sugar in finished candy).
100% pure cocoa butter is sweet-smelling (like chocolate!), with a smooth consistency. It is an excellent all purpose moisturizer and conditioner and is widely used in the manufacture of many personal care products. Apply cocoa butter directly to your skin as a moisturizer, or use it as an ingredient for soaps, lotions & other body care recipes. Cocoa butter is extracted from the cacao bean; it is edible and can be used in chocolate and confectionary crafting. Add cocoa butter to candy coating to help thin and make creamier.Net Weight: 4 oz.
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candymakers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Use with Americolor gels to color chocolate without causing it to "seize".
Net Weight: 4 fl. oz. (118.3 ml)