Overstocks

A double strength, concentrated blend of pectin, dextrose and light acid that's perfect for stabilizing firm jellies such as pâtes de fruits and gelée. Due to the increased strength, only half of the usual pectin is required. A must-have...

Bring the flavor of bananas to life in your dishes with this concentrated natural banana paste from Gelatech of Italy. Specifically formulated to flavor ice creams/gelatos and pastry creams, Gelatech Banana Flavoring Paste can in fact be used in any...

250 mini choux pastry 'finger buns', for making easy chocolate éclairs. Containing eggs, flour and butter, these small 2 inch eclair shells are baked to a golden brown, with a naturally hollow center. Whether filled with Chantilly cream and topped...

Create light and airy Génoise sponge quickly with this easy-to-use cake mix. As well as saving time, this handy mix also helps to maintain consistency in the kitchen as results are consistent every time. Simply mix 1 kg of the mixture with 700 g...

Made by hydrolyzing sucrose into fructose and glucose,  Inverted Sugar, made by Malt Products, is a stable sugar syrup with many culinary uses – from sweetening to anti-caking / anti-crystallizing. Use it to keep baked goods moister for...

Add caramelized crunch to desserts with Cacao Barry's Paillette Feuilletine. French for 'broken leaves', the feuilletines are crafted from crushed crêpe Dentelles. Crisp, thin, and lace-like, they has a flavor similar to crushed-up sugar cone. The...