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Baking and Cooking
Coloring Agent for food Yellow 40 ml
Coloring agent for food yellowConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E102, E110Content 40 ml

€3.95*
Available
Baking Soda E500 1 kg
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.

€5.95*
Available
Coloring agent for food Blue 40 ml
Coloring agent for food blue Concentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132Content 40 ml

€3.95*
Available
Cane Sugar Dark 1000 gr
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

€3.95*
Available
Baking Soda E500 175 g
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.

€2.75*
Available
Coloring agent for food Green 40 ml
Coloring agent for food greenConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132, E102, E110Content 40 ml

€3.95*
Available
Coloring agent for food Orange 40 ml
Coloring agent for food orangeConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E102, E110, E122Content 40 ml

€3.95*
Available
Candi Sugar (Chunks) LIGHT 1 kg
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

€5.95*
Available
Fructose 1 kg
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

€6.95*
Available
Candi Sugar (Chunks) DARK (350 EBC) 1 kg
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

€5.95*
Available
Potassium nitrate / Sodium nitrate E251 for brining 1000 gr
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

€24.95*
Available
Glucose | Dextrose 1 kg
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)

€5.95*
Available
Tartar / Cream or Tartar E336 125 gr
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.

€4.95*
Available
Candi Sugar (Chunks) DARK (350 EBC) 500 g
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

€3.95*
Available
Candi Sugar (Chunks) LIGHT 500g
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

€3.95*
Available
Bruggeman Instant Yeast Blue 5 x 11 g
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.

€3.95*
Available
Coloring agent for food Purple 40 ml
Coloring agent for food purpleConcentrated liquid coloring agent for drinks, liqueur, pastries, etc.Ingredients: water, alcohol , E132, E122Content 40 ml

€3.95*
Available
Raisins Non-sulfured 1 kg
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.

€8.95*
Available
Tartar / Cream of Tartar E336 1000 gr
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. * The antique pot in the product picture is obviously not included.

€21.95*
Available
Bruggeman Instant Yeast Blue 500 g
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.

€8.95*
Available
Nitric /sodium nitrate E251 to brining 175 gr
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 Use: Put everything into a large pan and bring to the boil.  Check the salt percentage with a peeled potato.  If the potato instantly sinks to the bottom, salt must be added to the liquid.  Another possibility is to allow the liquid to boil, until the potato ' floats ' in the fluid .  Let the mass cool down and pour it on the meat until it's submerged.

€6.95*
Available
Fructose Syrup 250 ml
A fructose-glucose syrup with a high fructose content. Origin of the starch is wheat. Specifications: Brix value : 74,5-75,5%Composition: Fructose 84%, Dextrose 15%, other saccharides 1% Storage: Keep dry in closed original packaging in a clean environment. Optimal temperature 20°C. Storage at 20°C can require additional heating before use.Content: 250 ml / ca. 345 g

€3.95*
Available
Candi Syrup MEDIUM (225 EBC) 250 ml
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

€3.75*
few Available
Bruggeman Instant Yeast Blue 125 g
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 125 grams.

€3.50*
Available