Baking and Cooking
Coloring Agent for food Yellow 40 ml
€5.45*
Coloring agent for food yellowConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E102, E110Content 40 ml
Coloring agent for food Blue 40 ml
€5.45*
Coloring agent for food blue Concentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132Content 40 ml
Coloring agent for food Green 40 ml
€5.45*
Coloring agent for food greenConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132, E102, E110Content 40 ml
Baking Soda E500 175 g
€3.95*
Baking Soda E500 (sodium bicarbonate) as a rising agent for dough. Made from rock salt.
The operation is based on the fact that carbon dioxide is released when heated above 50°C. Carbon dioxide is also released when an acid is present (at a minimum of 20°C).
Extra pure quality.
Bruggeman Instant Yeast Blue 5 x 11 g
€4.95*
These convenient small bags of 11 Gr. (5 pieces) are ideally suited for home bakers and also ensure a long shelf life. They have exactly the same functional characteristics as the Bruggeman Instant Yeast for professional bakers and give excellent results in your bread maker.
Candi Sugar (Chunks) LIGHT 1 kg
€7.45*
Light candi sugar is produced from colourless candi sirup.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Very pure because of the crystallization
Commonly used in Belgian style abbey beers
Specifications:
Sucrose: min. 99.5%
Colour: n/a
Contents: 1 kg
Tartar / Cream of Tartar E336 1000 gr
€25.95*
Tartar E336 is a rising agent for dough, it adds volume to pie and cake and makes it more airy.
Tartar is Crème de Tartre, or Cream of Tartar; so certainly not tartaric acid!
The chemical composition was known in the eighteenth century thanks to the studies of Margraff, Scheele and Berzelius. It is fount in its natural state in a variety of fruits, especially in grapes.
This poorly soluble compound crystallizes and is committed to the inside of the wine barrels during fermentation or alcoholic fermentation. The collected residue is used as raw material for the manufacturing of refined tartar obtained by successive cleanings of the raw product.
Use:
Mix 1 teaspoon pure Tartar with 250 grams wheat flour along with 1 teaspoon of sodium bicarbonate.
After 30 minutes of mix it with the recipe.
Does not contain any addition and is 100% pure.
Candi Sugar (Chunks) DARK (350 EBC) 1 kg
€7.45*
Dark candi sugar is produced from caramelized and re-used candi sirup.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Provides a natural "warm brown" colour to the beer
Very pure because of the crystallization
Commonly used in Belgian style dark beers
Specifications:
Sucrose: min. 99.5%
Colour: 350 EBC
Contents: 1 kg in bulk bag
Westmark Nut Chopper
€19.45*
Nut grinder with stiff foot, for grinding nuts etc. Adjustable setting (coarse and fine). Ideal for the kitchen.
Made from plastic and the grinding mechanism from high-quality stainless steel.
Glucose | Dextrose 1 kg
€7.45*
Glucose, also known as dextrose, meritose and grape sugar.The ideal sugar for a full and faster fermentation without residual sugar. Can also be used as brewing sugar or for the preparation of kombucha.Sweetness compared to sucrose (100) = 69Dose: 20% more than sucrose (table sugar)
Tartar / Cream or Tartar E336 125 gr
€6.45*
Tartar E336 is a rising agent for dough, it adds volume to pie and cake and makes it more airy.
Tartar is Crème de Tartre, or Cream of Tartar; so certainly not tartaric acid! The chemical composition was known in the eighteenth century thanks to the studies of Margraff, Scheele and Berzelius.
It is found in its natural state in a variety of fruits, especially in grapes. This poorly soluble compound crystallizes and is committed to the inside of the wine barrels during fermentation or alcoholic fermentation. The collected residue is used as raw material for the manufacturing of refined tartar obtained by successive cleanings of the raw product.
Use:
Mix 1 teaspoon pure Tartar with 250 grams wheat flour along with 1 teaspoon of sodium bicarbonate.
After 30 minutes of mix it with the recipe.
Does not contain any addition and is 100% pure.
Candi Sugar (Chunks) LIGHT 500g
€5.45*
Light candi sugar is produced from colourless candi sirup.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Very pure because of the crystallization
Commonly used in Belgian style abbey beers
Specifications:
Sucrose: min. 99.5%
Colour: n/a
Contents: 500 g
Candi Sugar (Chunks) DARK (350 EBC) 500 g
€5.45*
Dark candi sugar is produced from caramelized and re-used candi sirup.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Provides a natural "warm brown" colour to the beer
Very pure because of the crystallization
Commonly used in Belgian style dark beers
Specifications:
Sucrose: min. 99.5%
Colour: 350 EBC
Contents: 500 g in bulk bag
Cane Sugar Dark 1000 gr
€5.45*
Can sugar is made from sugar cane stalks, just like ordinary granulated sugar. Because cane sugar is not as refined (processed) as granulated sugar, it has a brown colour.
Cane sugar contains 4 calories per gram. A scoop of sugar in tea or coffee contains about 5 grams and so cane sugar delivers 20 calories per cup. Colour: 5000 to 6000 on the ICUMSA scaleContent: 1000 g
Raisins Non-sulfured 1 kg
€10.45*
These non-sulfured raisins are organically grown. In winemaking, it is important that the raisins are non-sulfured, because otherwise your fermentation will stop.
Your wine gets more (and a better) body.It also benefits the colour.Ideal to replace a portion of the sugar with raisins.Replace 1 kg of sugar with 1 kg raisins.Add to the pulp fermentation and transfer after a month.
Bruggeman Instant Yeast Blue 500 g
€9.95*
Standard quality, suitable for just about any recipe and every baking technique (bread doughs, puff pastries and sugar doughs up to 10% of sugar).
Content 500 grams.
Cane Sugar Light 1 kg
€5.45*
Can sugar is made from sugar cane stalks, just like ordinary granulated sugar. Because cane sugar is not as refined (processed) as granulated sugar, it has a brown colour.
Cane sugar contains 4 calories per gram. A scoop of sugar in tea or coffee contains about 5 grams and so cane sugar delivers 20 calories per cup. Colour: 1700 to 2400 on the ICUMSA scaleContent: 1000 g
Fructose 1 kg
€8.95*
Fructose (Fruit Sugar). For an extra soft flavour. Also great to sweeten liqueur.
100% fast fermentation
Perfect for fruit beers; strengthens the natural fruity aromas.
High sweetness 133
99,5% fructose
DS min. 99,8%
Content: 1 kg
Candi Syrup MEDIUM (225 EBC) 1 l
€9.95*
Candi Syrup Medium 225 EBC. Dissolved candi sugar. Produced from the residual syrup of dark candi syrup. Easy to dose and to mix.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Very pure because of the crystallization
Commonly used in Belgian style abbey beers
Specifications:
Sucrose 70%, Fructose 15%, Glucose 15%
Colour: 225 EBC
Contents: 1 L (~7 kg)
Potassium nitrate / Sodium nitrate E251 for brining 1000 gr
€27.95*
In the distant past there were no refrigerators and to preserve the meat 'brining ' was used . This technique is increasingly being used because it adds a specific taste to the meat.
Brine is a solution of sea salt, saltpeter sugar and water. When the meat is put into in the brine solution, it should be fully submerged.
Brine solution:
3 litres water
1500 grams of sea salt
100 gram Saltpeter
200 g sugar
a few juniper berries
black peppercorns
thyme and bay leaf at will
Glucose | Dextrose 5 kg
€23.45*
Glucose, also known as dextrose, meritose and grape sugar.
The ideal sugar for a full and faster fermentation without residual sugar. Can also be used as brewing sugar or for the preparation of kombucha.Sweetness compared to sucrose (100) = 69Dose: 20% more than sucrose (table sugar)
Baking Soda E500 1 kg
€7.45*
Baking Soda E500 (sodium bicarbonate) as a rising agent for dough. Made from rock salt.
The operation is based on the fact that carbon dioxide is released when heated above 50°C. Carbon dioxide is also released when an acid is present (at a minimum of 20°C).
Extra pure quality.
Candi Syrup MEDIUM (225 EBC) 250 ml
€4.95*
Candi Syrup Medium 225 EBC. Dissolved candi sugar. Produced from the residual syrup of dark candi syrup. Easy to dose and to mix.
Fermentability: 99% on dry matter
Improves the main fermentation
Provides a typical candi taste and aroma
Very pure because of the crystallization
Commonly used in Belgian style abbey beers
Specifications:
Sucrose 70%, Fructose 15%, Glucose 15%
Colour: 225 EBC
Contents: 250ml