| Almond Paste 1:1 | Georg Lemke GmbH & Co. KG | Almond Paste 1:1 is composed of sugar, 27% almonds, sorbitol and intervase. The ingredients are turned into a raw almond paste that has a typical taste, color and additional sugar content. This variety of marzipan with sugar has recommended uses in cake d...view more Almond Paste 1:1 is composed of sugar, 27% almonds, sorbitol and intervase. The ingredients are turned into a raw almond paste that has a typical taste, color and additional sugar content. This variety of marzipan with sugar has recommended uses in cake decoration and marzipan figures. view less | |
| Almond Paste 1:1 Colored (Red, Green, Yellow) | Georg Lemke GmbH & Co. KG | Almond Paste 1:1 Colored (Red, Green, Yellow) is comprised of sugar, 27% almonds, sorbitol, invertase and natural dyes to add a colorful aspect to the marzipan with sugar range. The product comes in a raw almond paste that is used in cake decoration and a...view more Almond Paste 1:1 Colored (Red, Green, Yellow) is comprised of sugar, 27% almonds, sorbitol, invertase and natural dyes to add a colorful aspect to the marzipan with sugar range. The product comes in a raw almond paste that is used in cake decoration and as marzipan figures. view less | |
| Almond Paste 2:1 | Georg Lemke GmbH & Co. KG | Almond Paste 2:1 has the key ingredients of sugar, 36% almonds, sorbitol and invertase. These are made into a raw almond paste that boasts an additional sugar composition with a typical taste and color. This variety of marzipan with sugar has recommended ...view more Almond Paste 2:1 has the key ingredients of sugar, 36% almonds, sorbitol and invertase. These are made into a raw almond paste that boasts an additional sugar composition with a typical taste and color. This variety of marzipan with sugar has recommended uses as fillings for confectionery items and chocolates. view less | |
| Almond Paste 70:30 | Georg Lemke GmbH & Co. KG | Almond Paste 70:30 is comprised of sugar, 38% almonds, sorbitol and invertase that is made into a raw almond paste that become the key ingredients of marzipan with sugar. The additional sugar content makes the product useful as a filling in confectionery ...view more Almond Paste 70:30 is comprised of sugar, 38% almonds, sorbitol and invertase that is made into a raw almond paste that become the key ingredients of marzipan with sugar. The additional sugar content makes the product useful as a filling in confectionery items and chocolates. view less | |
| Almond Paste With Caramel Sugar | Georg Lemke GmbH & Co. KG | Almond Paste With Caramel Sugar is made up of 80% almonds which are ground with caramel sugar into a paste. The paste is suitable for use as a filling in confectionery items, chocolates and bakery products. | |
| Almond Paste With Sugar, Dark | Georg Lemke GmbH & Co. KG | Almond Paste With Sugar, Dark has almonds that of ground and roasted with sugar (max 30%) into a dark brown paste. The paste is recommended for use as a filling in confectionery, chocolates and bakery products. | |
| Almond Paste With Sugar, Light | Georg Lemke GmbH & Co. KG | Almond Paste With Sugar, Light is made up of almonds and a 30% sugar quantity. The almonds are blanched and then ground with sugar into a light paste. The paste is recommended for use as fillings in confectionery items, chocolates and bakery products. | |
| Almond Raw Paste M0 | Georg Lemke GmbH & Co. KG | Almond Raw Paste M0 is made of selected almonds, usually a 52% composition with no other ingredients except sugar. The almonds are traditionally ground into a paste to make marzipan which has widespread uses in the food industry, from confectionery goods,...view more Almond Raw Paste M0 is made of selected almonds, usually a 52% composition with no other ingredients except sugar. The almonds are traditionally ground into a paste to make marzipan which has widespread uses in the food industry, from confectionery goods, chocolates to baked goods and biscuits. view less | |
| Almond Raw Paste M0 of Mediterranean Almonds | Georg Lemke GmbH & Co. KG | Almond Raw Paste M0 of Mediterranean Almonds is a paste from Mediterranean almonds, combined with sugar. The almonds and sugar are ground into a paste which is aromatic and although it has a light bitter taste, this variety of marzipan is used in confecti...view more Almond Raw Paste M0 of Mediterranean Almonds is a paste from Mediterranean almonds, combined with sugar. The almonds and sugar are ground into a paste which is aromatic and although it has a light bitter taste, this variety of marzipan is used in confectionery goods and chocolates. view less | |
| Almond Raw Paste M1 | Georg Lemke GmbH & Co. KG | Almond Raw Paste M1 is made up two key ingredients - 52% almonds and sugar. There are no additives. The two ingredients are ground into an aromatic paste to make marzipan which is then used in baked goods such as Stollen, in pastry doughs and some Italian...view more Almond Raw Paste M1 is made up two key ingredients - 52% almonds and sugar. There are no additives. The two ingredients are ground into an aromatic paste to make marzipan which is then used in baked goods such as Stollen, in pastry doughs and some Italian foods. view less | |
| Almond Raw Paste Premium | Georg Lemke GmbH & Co. KG | Almond Raw Paste Premium is comprised of 57% almonds with sugar added to make a high-quality almond raw paste. There are no other additives. It is traditional ground into a paste to make a key ingredient in marzipan. | |
| Almonds Nougat Paste Light | Georg Lemke GmbH & Co. KG | Almonds Nougat Paste Light is comprised of almonds, sugar, cacao butter, soya lecithin and salt. The paste is made from roasted blanched almonds which has a light-brown color, firm texture and baking stability. It is recommended for use in bakery and conf...view more Almonds Nougat Paste Light is comprised of almonds, sugar, cacao butter, soya lecithin and salt. The paste is made from roasted blanched almonds which has a light-brown color, firm texture and baking stability. It is recommended for use in bakery and confectionery fillings and in chocolates. view less | |
| Apricot Kernel Raw Paste | Georg Lemke GmbH & Co. KG | Apricot Kernel Raw Paste is made up of apricot kernels which are added to sugar and potato starch to create a paste. The paste is recommended for use in baked foods like pastries and in traditional seasonal sweets like Dominosteine, a gingerbread with per...view more Apricot Kernel Raw Paste is made up of apricot kernels which are added to sugar and potato starch to create a paste. The paste is recommended for use in baked foods like pastries and in traditional seasonal sweets like Dominosteine, a gingerbread with persipan and chocolate coating available in Germany and Austria. view less | |
| Apricot Kernel Raw Paste Mild | Georg Lemke GmbH & Co. KG | Apricot Kernel Raw Paste Mild has as its made ingredient, apricots from selected regions. The apricot kernels are then combined with sugar and potato starch into a paste and then subjected to a debittering process. It produces a mild taste and can be used...view more Apricot Kernel Raw Paste Mild has as its made ingredient, apricots from selected regions. The apricot kernels are then combined with sugar and potato starch into a paste and then subjected to a debittering process. It produces a mild taste and can be used as a substitute for marzipan in food dishes. view less | |
| Apricot Kernel Raw Paste Strong | Georg Lemke GmbH & Co. KG | Apricot Kernel Raw Paste Strong is comprised of apricot kernels, sugar and potato starch which is then ground into a paste. This combination of ingredients creates an economical marzipan substitute called persipan, producing a strong taste which has uses ...view more Apricot Kernel Raw Paste Strong is comprised of apricot kernels, sugar and potato starch which is then ground into a paste. This combination of ingredients creates an economical marzipan substitute called persipan, producing a strong taste which has uses in food. view less | |
| Caramel for Dairy Products | Nigay | Caramel for Dairy Products is a combination of sugar and water and can be thickened with certain food-thickeners. This product can be used as a thickening agent to stabilize caramels that are going to be used in conjunction with custards. Getting a thicke...view more Caramel for Dairy Products is a combination of sugar and water and can be thickened with certain food-thickeners. This product can be used as a thickening agent to stabilize caramels that are going to be used in conjunction with custards. Getting a thicker caramel enables the food to keep a correct viscosity, which gives the caramel an unctuous and pouring aspect. Having the correct viscosity helps the caramel avoid going up along the inner surface of the cans and baked custards from soaking in the caramel. view less | |
| CFS-223 | Corbion | CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified...view more CFS-223 is a highly concentrated, powdered stabilizer that is especially used for creme fillings. It yields a product with a smooth creamy mouth feel and does not require cooking or heating. The finished product has a long shelf life. It contains modified corn starch and guar gum. view less | |
| Confectioners Custard Mix | Arthur Branwell & Co. Ltd. | Confectioners Custard Mix is a dry mix for preparation of confectioners custard. It is used to prepare fillings for cakes, desserts, flans, bakery products, Choux pastries, Danish pastries, Continental Boulangerie, and other sweet baked products | |
| Freeze-Thaw Creme | Corbion | Freeze-Thaw Creme makes up a fine custard-like filling. The creme has a silky, smooth quality not duplicated by any other product in the market place. It is a free flowing powder, which does not contain eggs or milk. Freeze-Thaw Creme fillings can be froz...view more Freeze-Thaw Creme makes up a fine custard-like filling. The creme has a silky, smooth quality not duplicated by any other product in the market place. It is a free flowing powder, which does not contain eggs or milk. Freeze-Thaw Creme fillings can be frozen, thawed and refrozen. Eclairs, creme puffs, creme donuts, napoleons, etc., can be made up once a week, kept in freezer and taken out as needed. Finished cost is low, while still keeping quality. view less | |
| Komplet Hazelnut Filling | Abel & Schafer | Komplet Hazelnut Filling is a authentic German filling that is produced from roasted hazelnuts. Komplet Hazelnut Filling is used in yeast products and is stable enough to withstand baking and freezing. | |
| Nougat Filling Cream | Georg Lemke GmbH & Co. KG | Nougat Filling Cream is comprised of sugar, vegetable fat and oil, hazelnuts, cacao powder, whole milk powder, soya lecithin and vanillin which are blended into a cream base which is bake-stable and offers a typical hazelnut taste. It is recommended for u...view more Nougat Filling Cream is comprised of sugar, vegetable fat and oil, hazelnuts, cacao powder, whole milk powder, soya lecithin and vanillin which are blended into a cream base which is bake-stable and offers a typical hazelnut taste. It is recommended for use in all bakery fillings. view less | |
| Nougat Paste Dark | Georg Lemke GmbH & Co. KG | Nougat Paste Dark is comprised of sugar, hazelnuts, chocolate coating, whole milk powder, soya lecithin and vanillin. The hazelnuts are roasted and then ground with the rest of the ingredients to form a dark nougat paste which has a firm texture and is us...view more Nougat Paste Dark is comprised of sugar, hazelnuts, chocolate coating, whole milk powder, soya lecithin and vanillin. The hazelnuts are roasted and then ground with the rest of the ingredients to form a dark nougat paste which has a firm texture and is used in confectionery fillings, chocolates and other baked goods. view less | |
| Nougat Paste Dark Strong | Georg Lemke GmbH & Co. KG | Nougat Paste Dark Strong is made up of sugar, hazelnuts, chocolate coating, soya lecithin and vanillin. The hazelnuts are strongly roasted, providing a dark brown color with a firm texture that is also bake stable. It is recommended for use in confectione...view more Nougat Paste Dark Strong is made up of sugar, hazelnuts, chocolate coating, soya lecithin and vanillin. The hazelnuts are strongly roasted, providing a dark brown color with a firm texture that is also bake stable. It is recommended for use in confectionery fillings, chocolates and baked goods. view less | |
| Nougat Paste Dark/Light Layers | Georg Lemke GmbH & Co. KG | Nougat Paste Dark/Light Layers is made up of sugar, hazelnuts, chocolate coating, cacao butter, whole milk powder, soya lecithin and vanillin. It is ground into a paste which is then layered and given a firm texture that lends a hazelnut taste to sweet di...view more Nougat Paste Dark/Light Layers is made up of sugar, hazelnuts, chocolate coating, cacao butter, whole milk powder, soya lecithin and vanillin. It is ground into a paste which is then layered and given a firm texture that lends a hazelnut taste to sweet dishes. view less | |
| Nougat Paste Light | Georg Lemke GmbH & Co. KG | Nougat Paste Light is comprised of sugar, hazelnuts, cacao butter, whole milk powder, soya lecithin and vanillin. The hazelnuts are roasted and combined with the rest of the ingredients to form a paste which has a light-brown color and firm texture. It is...view more Nougat Paste Light is comprised of sugar, hazelnuts, cacao butter, whole milk powder, soya lecithin and vanillin. The hazelnuts are roasted and combined with the rest of the ingredients to form a paste which has a light-brown color and firm texture. It is recommended for use in bakery and confectionery fillings and chocolates. view less | |
| Prune Lekvar | Corbion | Prune Lekvar is a Hungarian style prune filling produces great fillings for Danish pastry, coffeecakes and stollen to create popular ethnic specialties. Finished products are soft and moist and maintain a savory flavor. The naturally occurring balance of ...view more Prune Lekvar is a Hungarian style prune filling produces great fillings for Danish pastry, coffeecakes and stollen to create popular ethnic specialties. Finished products are soft and moist and maintain a savory flavor. The naturally occurring balance of pectin, sorbitol and malic acid in dried plums is a natural fat replacement product that looks good on the ingredient label and performs well on the nutritional analysis. view less |
