

Sugar pastes
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Chocolate pastes
Almond pastes
Special diets
Crisco
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Cupcake Toppers
Non-edible decorations
Sprinkles & confetti to sprinkle
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Food coloring
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Edible decorations
Fabric ribbons and rhinestones
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Cake molds
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Pastry Equipment
Electric Appliances
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Cake design and pastry book
Piece holder
Pastry piping bags
Pastry tips
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Round edible photo - 20 cm
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Edible photo A4 - 21 x 29 cm
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Cake design essentials
Electrical appliances for pastry and cake design
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Modeling molds for sugar paste
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Piece holder
Pastry embossing pliers
Food lace & accessories
Cake Stencils
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Cake trays and bases
Cake boxes
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Cupcake displays
Biscuit and confectionery bags
Decorative ribbons
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Cupcakes
Donut equipment
Burn away cake equipment
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Cakepops
Magnum Cakes
Shortbread cookie materials
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Working with chocolate
Macarons
Number Cake
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Icings, fillings, and creams
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Culinary aids and additives
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Dried fruits
Special diets
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Birthday decorations
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All ages
Animal birthday decoration
Sports birthday decoration
Birthday candles
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Baptism decoration
Wedding
Retirement Cake
Balloons
Tableware
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Matériel pour la chandeleur
Carnival
Grandmother's Day
Ramadan cake decoration
Father's Day cake decoration
New Year
Idées cadeaux
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Pure gelatin powder of excellent quality is a natural gelling agent, it is halal certified.
Powdered gelatin 150 bloom is used to bind and thicken creams, mousses, bavarois, flans and fruit jams. You must add 20 g of gelatin per liter of product to obtain the correct thickening and 40 g for a flan that does not flow.
Preparation: Pour the necessary quantity of powdered gelatin into the liquid. Heat everything up to 40ºC while stirring so that the gelatin dissolves. Attention ! The preparation must not cook! Let it cool and refrigerate the mixture.
Gelatin cannot be used with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.
60 gr jar.
Halal certified.
Versez la quantité de gélatine en poudre nécessaire dans le liquide. Chauffez l'ensemble jusqu'à 40 ºC tout en mélangeant pour que la gélatine se dissolve.
Attention ! La préparation ne doit pas cuire ! Laissez refroidir et prendre le mélange au réfrigérateur.
La gélatine ne peut pas être utilisée avec les fruits frais suivants : ananas, kiwi, papaye, mangue et gingembre.
gélatine bovine (E441). Bloom 150.
Le Bloom mesure le pouvoir gélifiant de la gélatine, cet indice est important en termes de qualité.
Le degré Bloom se situe généralement entre 50 et 300.
Ce degré indique la force du pouvoir gélifiant de la gélatine.
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Chronopost - Livraison express en point relais : Delivery scheduled the 02/18/2025 |
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Livraison à domicile Predict : Delivery scheduled between the 02/18/2025 and 02/19/2025 |
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Livraison en relais Pickup : Delivery scheduled between the 02/18/2025 and 02/19/2025 |
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Chronopost - Livraison express à domicile : Delivery scheduled the 02/18/2025 |
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Livraison sur lieu de travail (UNIQUEMENT EN ENTREPRISE) : Delivery scheduled between the 02/18/2025 and 02/19/2025 |