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Solo
Pure Almond Paste
$7.99
#12842 |
8 Oz.
Ingredients: Blanched almonds, sugar, water, natural flavor, potassium
sorbate (preservative).
Kosher certified.
2 recipes included under panel.
Made in USA |
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Ammonium Carbonate
$1.99
#13993
Transport restrictions;
choose Regular Handling. |
 Powder, 2 oz. net weight.
· This white powder is also referred to as
ammonium bicarbonate, carbonate of ammonia, powdered baking ammonia,
and other technical names. Also "hartshorn",
referring to male deer antlers, from which the powder was once made.
· For use as a leavening agent in pastries and cookies, it is
activated by heat. Often preferred for puffing over baking powder. (Also
slowly soluble in 4 parts of cold water.)
· This ingredient is NOT intended for cakes, especially dense cakes like
pound cake, because the gas can't release from the batter, leaving it
trapped inside.
· Shelf life is approximately 18 months, stored airtight at below
86°F.
Caution: Until Ammonium Carbonate reaches a temperature
of 140°F, it can be an irritant to eyes, lungs, and stomach, however
above this temperature it safely decomposes into the innocuous gases
that expand the pastry.
· Keep out of reach of children. Strong fumes;
use with adequate ventilation; Avoid breathing dust, vapor, mist, or
gas. Avoid contact with eyes, skin, and clothing. Do not eat the raw
dough; wait until after your pastries have finished fluffing and baking.
· Recipes for Cream Puff
Swans and Cream Filling by Jeanne Fante
· More recipes below. |
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Ascorbic Acid
(Vitamin C)
3.4 Oz
$5.99
#99243
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3.4 oz powder,
(Vitamin C)
Kosher Certified
- An antioxidant used as a preservative,
- Added to breads to
promote yeast growth.
-
Also used to control browning/discoloration of
vegetables and fruit. |
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Oetker
Baking Powder
$2.69
#18002
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Includes six 0.5 oz packets,
Each packet of Dr. Oetker Baking Powder contains 5 tsp (20 ml), sufficient for 4 cups (500g) of flour.
Simply mix Dr. Oetker Baking Powder with flour mentioned in recipe and sift.
For best results add only to cold ingredients.
Ingredients: Sodium acid pyrophosphate, sodium bicarbonate, corn starch.
Product of Canada |
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Beeswax Beads
12 Oz
$13.99
#99224
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Refined and bleached white beeswax bead.
143-149°F melting point.
LorAnn Oils brand. |
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Candied Citron
$4.99
#1211
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1 Lb in approx. 1/4" chunks,
Ingredients:
Citron, invert sugar and citric acid.
Freshest when stored in freezer
Made
in Brazil |
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Citric Acid
3.4 Oz
$3.99
#99220
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Anhydrous Granular.
LorAnn Oils brand.
· A natural fruit acid added to hard candy
and creams.
· A natural fruit acid added to hard candy and creams. Enhances
fruit flavors.
· One-eighth teaspoon per 2 cups of sugar. |
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Cocoa Butter
1 Oz Tub
$2.49
#23505
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100% pure cocoa butter,
1 oz tub,
Food grade
· Use in candies, chocolates and personal care products
· Has a mild chocolate flavor and aroma |
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Cocoa Butter
4 Oz Jar
$7.59
#23506
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100% pure cocoa butter,
4 oz jar,
Food grade.
· Use in candies, chocolates and personal care products
· Has a mild chocolate flavor and aroma |
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Cream of Tartar
$5.399
#16286
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3 oz net weight.
A fine white powder derived from a crystalline acid deposited on the
inside of wine barrels.
· Cream of Tartar is added to candy and
frosting mixtures for creamier consistency, and to egg whites before
beating to improve stability and volume.
· Also used in candy making to prevent
crystallization.
· Odorless, colorless with a slight acid taste. |
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Golden Shield
Pastry Flour,
2 Lbs
$2.29
#1210
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Fine textured, soft wheat flour with high starch
content for very tender cakes and pastries,
2 lbs net weight |
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Beet Powder
2 Oz
$2.99
#12154
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2 oz net weight.
♦ Made from ground, dried beets.
A fine, dull red powder that is #60 mesh in size.
♦ Beet powder has a mild beet flavor.
♦ Use to naturally color frostings, cookies, pasta, sauces, cakes, candies,
and other foods.
♦ Create from light pink to deep red. Start with a small quantity,
gradually adding more to achieve the desired color and flavor.
♦ Mix beet powder into flour, about 1/2 oz per pound of flour, before
adding wet ingredients.
Ingredients: Beets, Tricalciumphosphate. |
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Beet Powder
16 Oz
$8.99
#12165
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16 oz net weight.
♦ Made from ground, dried beets.
A fine, dull red powder that is #60 mesh in size.
♦ Beet powder has a mild beet flavor.
♦ Use to naturally color frostings, cookies, pasta, sauces, cakes, candies,
and other foods.
♦ Create from light pink to deep red. Start with a small quantity,
gradually adding more to achieve the desired color and flavor.
♦ Mix beet powder into flour, about 1/2 oz per pound of flour, before
adding wet ingredients.
Ingredients: Beets, Tricalciumphosphate. |
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Spinach Powder
2 Oz
$2.49
#12156
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16 oz net weight.
♦ Spinacia Oleracea, as this powder is known, is created by grinding
dried spinach leaves.
♦ A fine, dull green powder, #60 mesh in size.
♦ Has a mild spinach flavor.
♦ Can be used to add color and flavor to fresh pasta and bread dough,
yeast breads, quick breads, or muffins.
♦ Mix spinach powder into flour before adding wet ingredients, about
1/2 oz per lb of flour.
Ingredienst: Spinach, Silicon Dioxide. |
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Pumpkin Powder
8 Oz
$8.99
#12153
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8 oz net weight.
♦ Pumpkin powder is made from fresh pumpkins of the Cucurbita Pepo species
that have been dried and ground into a fine consistency.
♦ This bright, orange powder tastes just like pumpkin and can be added
to any baking recipe for flavor a color.
♦ Remember to remove some of the flour that it replaces in the recipe.
♦ Also good for adding pumpkin flavor to other foods like soups, yogurt,
pasta sauce and ravioli.
Ingredients: Pumpkin, maltodextrin, corn flour, lecithin. |
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Bob's Red Mill
Tapioca Flour
20 Oz
$5.99
#14868
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Also known as Tapioca Starch, it is a starchy, slightly sweet, grain-free white flour ground to a powdery fine granulation from the dried roots of the cassava plant, and is also referred to as Tapioca Starch.
Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour. It's excellent in pie fillings.
As a corn starch substitute, use 2 tbsp Tapioca Flour for every tbsp corn starch.
Gluten free, it lends a springy texture to your baking, promotes browning, and makes crispy crusts.
All natural and Kosher Certified.
Made in USA |
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Gelatin Sheets
30-Pack
$5.99
#20518
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30 sheets,
Approx 3x9" each,
Bronze color,
Made in Germany
One sheet is equal to approximately ½ teaspoon of powdered
gelatin.
(Instructions for Use) |
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Great Lakes
Unflavored Beef Gelatin Powder
16 Oz
$14.99
#20519
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16 oz container,
Powder form,
Made in USA
Each tablespoon (¼ oz) equals one envelope |
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Oetker
Clear Glaze
$1.59
#12781
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2 packets,
each for 1 cup liquid |
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Bob's Red Mill
Guar Gum
8 Oz
$5.99
#14869
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A white flour-like substance made from an East Indian seed, it is an excellent all-purpose thickening powder for salad dressings, ice creams, puddings, gravies, sauces, soups and more.
Has 8 times the thickening power of cornstarch.
Gluten free, it is also a great binder for use in baked goods.
All natural and Kosher Certified.
Kept best refrigerated or frozen.
Made in USA |
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Hibiscus Powder
2 Oz
$2.99
#12163
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Produces a floral flavoring
in the beverage.
Hibiscus Flower (Hibiscus salbdariffa) is a dried flower that is used
for flavoring warm beverages and soups. These powdered dried flowers
are dark burgundy in color.
Try:
Hibiscus & Rose
Pavlova
Airy
Angel Food Cupcakes with Naturally Pink Icing |
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Lecithin
4 Fl Oz
$2.99
#99223
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A thick extract from soybeans used to preserve, emusify and moistureize
foods.
Many candymakers use it as an emulsifier in real chocolate, caramel
and taffy.
Combined with vegetable oils, it can be used instead of high-calorie
oils for greasing pans and sauteeing food.
LorAnn Oils brand. |
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Odense Marzipan Candy Dough
$5.99
#13036
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7 Oz. roll,
Ingredients: Sugar, almonds (28%), glucose syrup (wheat starch).
Recipes included.
Made in Denmark |
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CK Pan Grease
14 Oz
$6.29
#15594
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14 oz tub,
Partially hydrogenated soybean oil, lecithin, mono and diglycerides,
soy lecithin.
Certified Kosher,
Made in USA
- Pan grease is a release agent for cake pans,
- Eliminates the need to grease and flour pans,
- Spreads thinner than shortening,
- Stable regardless of weather conditions |
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Paraffin Wax
$6.49
#14189
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16 oz in granules,
Premium Paraffin Pastellies, fully refined/food grade wax.
Used in preparation of chocolates or canning. Meets FDA standards for
purity and is permitted as a direct additive to food or for use as a
compound in contact with food.
130-140°F melting point. |
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Sourdough Starter
$4.19
#12140
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1/2 ounce packet with recipes,
Sourdough culture with "wild yeast", and unbleached, hard white flour,
No bulk fillers, no commercial yeast, nor preservatives added.
Made in USA |
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Lyle's Golden Syrup Tin
454g
$6.99
#12529
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Made from sugar cane,
Gluten free and certified Kosher,
1 lb (454 g) net weight,
Made in England
· Lyle's Golden Syrup has a rich warm taste, mellow mouth-feel and appetizing aroma.
· Can be used in a wide range of tasty recipes for cake baking,
biscuits and desserts, including flapjacks, sponge puddings and gingerbread. |
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Nielsen-Massey Madagascar Bourbon Vanilla
Beans, 2-Pk
$7.99
#23202
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Glass vial with 2 folded beans,
 Each approx. 6" long,
Certified Kosher, gluten-free, and Fair Trade™
• Simply split the bean and scrape the seeds to
attain the fruity, floral flavor, or simmer in milk, cream or other
liquid ingredients before adding to recipes.
• The bean can then be rinsed,
dried and used again until the flavor has been depleted.
• One whole vanilla bean is approximately equivalent to one tablespoon
Pure Vanilla Extract. |
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Oetker Original Vanilla Sugar
$2.69
#14866
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6 packets,
each for 4 cups of flour or liquid,
Artificial flavoring |
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Oetker Whip it Stabilizer for Whipping Cream
$1.39
#13034
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2 packets,
each for 1 cup whipping cream |
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Oetker Instant Yeast
$1.99
#13035
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3 packets,
each contains 1/2 tsp. |
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Xanthan Gum
2.5 Oz
$4.99
#99222
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Used as a thickening agent and stabilizer in a variety of foods.
Also prevents ice crystals from forming in ice cream and provides a "fat
feel" in low- or no-fat dairy products.
In baking, it is used as a substitute for wheat gluten in gluten-free
breads, pastas and other flour-based food products.
LorAnn Oils brand. |
Leaveners
Derived from the Latin "levare", meaning "to raise". The raising action
that aerates dough and batter during mixing and/or baking provides greater
volume and a distinct cell structure.
Leaveners are classified as "aerating", "chemical", and "yeast".
Aerating Leaveners
Whole eggs, egg whites, butter, shortening, lard.
Work on the principle that a volatile substance will produce vapors that
will be captured within food as it dries and sets during baking to give
structure to baked goods.
Whole eggs are beaten until light, egg whites until fluffy. During baking,
the moisture in the eggs or whites expands as water vapor. At the same time,
the heat of the oven firms the crumb structure.
Butter and solid fats flavor as well as leaven. They are generally low in
moisture, so they are worked into the dough to form thin, alternating layers
of fat and dough. The moisture in the dough evaporates, producing water
vapor which is trapped by the moisture-proof fat, resulting in a flakey,
aerated pastry.
Chemical Leaveners
Baking powder, baking soda, ammonium carbonate.
Chemical reactions occur between two or more ingredients, specifically
between alkali and acid, to produce carbon dioxide. The reaction starts when
liquid is added to the mixture.
Some example of acid ingredients include sour milk, buttermilk, sour cream,
cream of tartar (potassium bitartrate) and vinegar.
Baking powder is a combination of both alkaline (sodium bicarbonate) and
acid (cream of tartar) ingredients. It was invented to insure consistent
results in recipes.
Most U.S. baking powders are double acting, i.e., they release gas during
mixing and again during baking. The reaction is slower than that of old
fashioned single action baking powders.
Yeast Leaveners
The oldest known leavener, this one-celled microorganism divides and
multiplies at a phenomenal rate when subjected to moisture and heat.
Yeast remains dormant at temperatures below 50°F, and are killed at
temperatures above 120°F.
Adding a small amount of sugar will enhance development, but too much sugar
(greater than 6% flour total) will stop yeast growth.
Salt inhibits yeast growth. Whole milk is not good for proofing yeast,
because milk fats coat yeast cells and inhibit cell growth.
Compiled by Deborah DiCintio-Lang, Master Cake Decorator
Fante's Cake Decorating Course Instructor
Note: One suggestion for ingredients to make a yeast similar
to the popular Italian PaneAngeli brand, is to use one part baking soda
to 4 parts vanillin.
Ammonia Cookies
From our old friends at www.emerils.com
Ingredients needed:
Half ounce ammonium carbonate
1 cup milk
Half cup shortening
1-1/4 cups sugar
1 egg, well beaten
Half ounce oil of lemon or 1 ounce lemon extract
5 cups sifted enriched flour
- Preheat the oven to 350°F.
- Add the milk to the ammonium carbonate and let stand for 30 minutes,
stirring frequently.
- Cream the shortening and the sugar; add the egg, lemon flavoring and the
milk mixture.
- Stir in the flour until well blended.
- Chill.
- Roll the dough to one-fourth-inch-thick on a floured board.
- Cut into 3-inch squares.
- Prick with a floured fork.
- Bake on a greased baking sheets at 350°F for 15 minutes or until slightly
browned.
Makes three and one-half dozen.
Princess Gem Cookies
1/2 cup butter
1 cup Crisco
2 tsp Ammonium Carbonate
2-1/2 cups flour
1 cup coconut, shredded
2 cups sugar
Confectioners sugar for rolling
Cream butter and Crisco well.
Add sugar and Ammonium Carbonate, and mix well.
Mix in the shredded coconut.
Add flour a little bit at a time, mixing well.
Roll pieces into balls about 3/4" round.
Place on greased cookie sheet one-inch apart (as cookies spread during baking).
Bake in a pre-heated 350°F oven for about 10 minutes.
Remove from oven when edges become slightly brown.
Cool the cookies on a rack.
When cooled, roll in confectioners sugar.
Roll until the sugar is thick.
Store in a container with a tight-fitting lid.
These cookies can be frozen.
Marzipan
As taught in a course at Fante's by Reba Cohn, in 1982.
This is one of the best-loved lessons I teach. You can buy the leaves and
almond paste from a supplier. It makes a beautiful display piece, as well as
delicious eating candy for Thanksgiving or other holiday use. After you make
fruits and vegetables, have them flowing from your horn of plenty down the
cake.
RECIPE:
1 Lb of Almond Paste (not almond filling)
1 teaspoon almond extract
½ cup White Karo syrup
¼ teaspoon salt
Beat together until smooth.
Gradually beat in 1 Lb sifted 10X sugar, or slightly more. Work in the last
of it with the handle if too stiff for the beater.
Mix in paste food colors.
FRUITS:
Apple - Color some marzipan red and some green. Break off a small
piece of marzipan about the size of a small walnut, of either color; roll in
the palm of your hands to form a round ball. Next, place a bought apple leaf
in the top and a whole clove in the bottom. See how real it looks?
Strawberry - Use red marzipan and roll like a ball. This should be
slightly smaller than the apple. Now place the ball between your first
finger on each hand, and roll gently. This will make one end narrow. Have
some granulated sugar colored red with food coloring. Moisten the strawberry
you just rolled with egg white, or a very little water, and roll it around
in the sugar. Now place a bought strawberry leaf in the wide top.
One of my students married after being single for 65 years as a result of
making him marzipan strawberries when he was ill. He said anyone who could
make any food taste so good and look so beautiful should be his wife. She is
very happily married. When I tell my students about this lady, it seems they
only want to make strawberries.
Pear - It is made exactly like the strawberry; only it is slightly
larger and yellow in color. Put the proper leaf in the narrow end up, with a
clove in the bottom. Paint a blush of pink food color for the cheeks.
Banana - Use bright yellow. We roll a long strip and cut it in varied
sizes. Curve them slightly. Pinch slightly for the bottom end. Look at a
picture to see how to make a hand of bananas. Take brown food color on your
brush, and paint specks here and there to make the bananas have a ripe
appearance. Put a small piece of green marzipan at the top to make it look
like the hand of bananas are held together.
Peach - Mix a little pink and yellow food color in a piece of
marzipan. Roll into a ball the size of a small walnut. Now take a dinner
knife and score the side of the ball slightly. Add the proper bought leaf,
and put it in the top. Now paint the side, where you scored, with a light
pink food color for the blush. You will think up many more fruits to make as
you practice.
VEGETABLES:
Corn - Roll a piece of white marzipan longwise. Cut in about 1-1/2
lengths. Score on one side to make the appearance of corn. Roll out green
marzipan, cut in strips, and place around the white to make an ear effect.
Pumpkin - Color bright orange, making a large round ball. Score about
8 times from top to bottom all around. Now roll small piece of green to make
a stem, and add to the top of the pumpkin.
Green Peas - Make an oval flat piece for the pod, and roll round
pieces in different sizes to make the peas. Moisten the peas and place them
in the pod
Grapes - Shape a flat piece of marzipan, light green or purple, into
almost a triangle. Roll different size balls, moisten them with egg white or
water, and stick balls on the triangle to form a bunch of grapes. You can
build them up to look more realistic. Add the proper leaf.
The more you work with marzipan, the more you'll love it, and the more ideas
you'll get. Have fun. Reba
 Print
Reba's Marzipan Recipe and Instructions
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