Vegan food

Description.
Fondant icing sugar

Unit:
Add 250 g bucket

Content:
Sugar, water, glucose syrup

 

Description:
Fondant icing sugar

Unit:
Add 500 g bucket

Content:
Sugar, water, glucose syrup

Description:
Fondant icing sugar

Unit:
Add 1 kg bucket

Content:
Sugar, water, glucose syrup

Description:
Organic Farmer's bread baking mix 500 g is made from 100% Austrian organic grain. This baking mixture is free of egg, lactose, genetic engineering and alcohol.
With this baking mixture the rustic farmer's bread is a guaranteed success. It is rich in nutrients such as potassium, calcium, iron and vitamin B.

Description:
Fondant icing sugar

Unit:
Add 2.5 kg bucket

Content:
Sugar, water, glucose syrup

Description:
The tasty baking mixture 500 g for Hildegard bread. This baking mixture has a spicy taste, is rich in fiber, promotes digestion, has a high protein content, is rich in vitamins (B group, vitamins A and E) and minerals (potassium, phosphorus, iron) and is with the typical Hildegard Spices refined (Galgant, Bertram). Egg free, lactose free, vegan, GMO free, alcohol free, wheat free.

Description:
One day a chocolatier discovered a unique cocoa variety in the Río Guayas region of Ecuador. Arriba cocoa - the characteristic Ecuadorian cocoa is considered one of the best in the world. These fine cocoa beans give a special taste for a special chocolate / couverture.

Use:
Ideal for rich chocolate fillings. Very pleasant and easy to work with. For fine chocolates, chocolate decorations and chocolate desserts. Also wonderful for snacking!

Unit:
250 g of chocolate / couverture in small callets and in a practical resealable stand-up pouch.

Ingredients:
Cocoa mass, sugar, cocoa butter, cocoa powder, emulsifier: sunflower lecithin, natural vanilla flavor

Note for allergy sufferers:
May contain traces of nuts, peanuts and milk. Gluten free.

Description:
Organic spelled chocolate cake with a great taste. This baking mix is also suitable for a vegan cake.

Preparation:
Stir 4 eggs until well frothy. Mix the baking mixture and 200 ml cream alternately. Give mass in greased and floured form. For top / bottom heat approx. 180 ° C (preheated) and for hot air approx. 160 ° C (preheated). Baking time: approx. 30-35 min.

Vegan Preparation:
Mix 3 tablespoons soy flour with 12 tablespoons water. Mix the baking mixture and 250 ml soya cream alternately.

Description:
One of the most important accessories for crystallization to decelerate.

Unit:
250 g bucket

Ingredients:
Simply Sugar / Fructose (45 ° Baume)

Description:
Organic spelled Gugelhupf traditionally prepared, with a great taste. This baking mix is also suitable for a vegan cake.

Preparation:
Stir 4 eggs until well frothy. Mix the baking mixture and 200 ml cream alternately. Mix 1/3 of the finished dough with 2 tablespoons of cocoa powder, fold under the remaining 2/3 dough. Place the whole dough in a greased and floured form. For top / bottom heat approx. 180 ° C (preheated) and for hot air approx. 160 ° C (preheated). Baking time: approx. 30-35 min.

Vegan Preparation:
Mix 3 tablespoons soy flour with 12 tablespoons water. Mix the baking mixture and 250 ml soya cream alternately.

Description:
One of the most important accessories for crystallization to decelerate.

Unit:
500 g bucket

Ingredients:
Simply Sugar / Fructose (45 ° Baume)

Description:
One of the most important accessories for crystallization to decelerate.

Unit:
1 kg bucket

Ingredients:
Simply Sugar / Fructose (45 ° Baume)

Description:
One of the most important accessories for crystallization to decelerate.

Unit:
2.5 kg bucket

Ingredients:
Simply Sugar / Fructose (45 ° Baume)

Description:
One day a chocolatier discovered a unique cocoa variety in the Río Guayas region of Ecuador. Arriba cocoa - the characteristic Ecuadorian cocoa is considered one of the best in the world. These fine cocoa beans give a special taste for a special chocolate / couverture.

Use:
Ideal for rich chocolate fillings. Very pleasant and easy to work with. For fine chocolates, chocolate decorations and chocolate desserts. Also wonderful for snacking!

Unit:
500 g of chocolate / couverture in small callets and in a practical resealable stand-up pouch.

Ingredients:
Cocoa mass, sugar, cocoa butter, cocoa powder, emulsifier: sunflower lecithin, natural vanilla flavor

Note for allergy sufferers:
May contain traces of nuts, peanuts and milk. Gluten free.

Description:
One day a chocolatier discovered a unique cocoa variety in the Río Guayas region of Ecuador. Arriba cocoa - the characteristic Ecuadorian cocoa is considered one of the best in the world. These fine cocoa beans give a special taste for a special chocolate / couverture.

Use:
Ideal for rich chocolate fillings. Very pleasant and easy to work with. For fine chocolates, chocolate decorations and chocolate desserts. Also wonderful for snacking!

Unit:
1 kg of chocolate / couverture in small callets and in a practical resealable stand-up pouch.

Ingredients:
Cocoa mass, sugar, cocoa butter, cocoa powder, emulsifier: sunflower lecithin, natural vanilla flavor

Note for allergy sufferers:
May contain traces of nuts, peanuts and milk. Gluten free.

Description:
Agar Agar is a vegan gelling agent, also known as Japanese Gelatin. Agar Agar is made from the cell walls of algae (especially red algae), mainly from East Asia.
These translucent, white algae threads can also be ground for further processing and thus be used as gelling agents for desserts.

Use:
Vegan gelatin, (see recipe).
Agar Agar is mainly used for jellies, ice cream, cake glazing or to gloss over biscuits and to thicken creams, mousses and compotes.

Taste:
These agar agar threads are:

• tasteless and odorless
• without artificial additives
• preservative free 

Unit:
10 g packaging

Description:
Agar Agar is a vegan gelling agent, also known as Japanese Gelatin. Agar Agar is made from the cell walls of algae (especially red algae), mainly from East Asia.
These translucent, white algae threads can also be ground for further processing and thus be used as gelling agents for desserts.

Use:
Vegan gelatin, (see recipe).
Agar Agar is mainly used for jellies, ice cream, cake glazing or to gloss over biscuits and to thicken creams, mousses and compotes.

Taste:
These agar agar threads are:

• tasteless and odorless
• without artificial additives
• preservative free 

Unit:
100 g packaging