Guajillo chilies are one of the most commonly used chilies in Mexican cuisine. Their moderate heat level, 3-4 on a scale of 1 - 10, makes them a good choice for family-friendly cooking. With a bright, tangy flavor and a moderate fruity heat, these versatile chilies are a great addition to marinade, moles, salsas, sauces, and soups.

Freeze dried crunchy granules of pomegranate that resist moisture. Coated with cocoa butter, this makes them perfect to use as dأ©cor or insert, specially in ice creams !

Freeze dried crunchy granules of mango that resist moisture. Coated with cocoa butter, this makes them perfect to use as dأ©cor or insert, specially in ice creams !

3.5G to 10G/KG To NATURALLY color waterbased cream, dough, pastes, beverages and such, you need hydrosoluble pigments such as these.

Freeze dried whole raspberries. Raspberry freeze dried is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc. RECIPE CORNER Pistachio with raspberry

Freeze dried whole blueberries. Blueberry freeze dried is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Almond marzipan 50% almond, 50% sugar, perfect for fillings all your favourite chocolate sweets and cakes

Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying / Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products. Apply directly to hot or cold prepration and stir while incorporating.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

NATURALLY color fat based chocolate, creams, oils, confectionery, you need liposoluble pigments, such as these. Use directly in tempered white chocolate for immediate results if you wish to color your chocolate.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

To NATURALLY color fat based chocolate, creams, oils, confectionery, you need liposoluble pigments, such as these. Use directly in tempered white chocolate for immediate results if you wish to color your chocolate.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

To NATURALLY color waterbased cream, dough, pastes, beverages and such, you need hydrosoluble pigments such as these.

Activated charcoal has a variety of popular uses: It can be used to relieve bloating and gas, clean hair and skin, treat insect stings and mild infections, and even whiten teeth. Great when used as smoothie or in desserts, ice cream or ganache as an 'added health benefit' ! Can also be used as a NATURAL COLOR on sponge, croissant, meringue, macaron, royal icing, jelly, chocolate, cocoa butter, ice cream, custard, pasta.

The amazing luster dust that will be blended in cocoa butter, or lemon extract, to decorate all your confections and chocolates

The amazing luster dust that will be blended in cocoa butter, or lemon extract, to decorate all your confections and chocolates

Increases mass volume in the time of cooking. Improves the fluffiness. To be used in any type of pastry dough, biscuits, cookies and cakes. To be mixed with the flour before mixing with the rest of the ingredients of the formula.

An ingredient that facilitates the union of water molecules with fat molecules. This union facilitates the incorporation air in many different types of dishes, from beaten pastes to foams, right through to mousses and ice- creams. For this reason having a good range of emulsifiers is essential to make a good dessert.

Natural emulsifier. Soya lecithin is an ingredient that facilitates the binding of water molecules with molecules of fat. This binding facilitates the incorporation of air in many different types of dishes, from pastas hit foams, mousses and ice up. Its also the perfect emulsifiers to make good desserts. RECIPE CORNER Chocolate and Matcha tea rock Bubble air of olive oil and soya lecithin Bubble air of lemon