330 results found for “baking*”

Callebaut unsweetened chocolate chunks deliver pure cocoa intensity for discerning bakers and pastry chefs. These premium Belgian chocolate pieces contain no added sugar, making them ideal for recipes where you control sweetness levels or need rich chocolate flavour without extra sweetness. Perfect for savory...

Vanilla bean paste delivers the iconic black specks and rich vanilla flavour without the hassle of scraping whole beans. Use it as a one-to-one substitute for vanilla extract in baking, cookies, cakes, and desserts. Its concentrated flavor profile adds depth and visual appeal to...

Cocoa butter is an edible fat extracted from the cocoa bean. It is used to make chocolate as well as natural skin care lotions and ointments. Cocoa butter has a cocoa flavour and aroma. Because cocoa butter is dairy free and safe for a...

Allspice ground is the versatile berry of an evergreen native to Jamaica, also known as Jamaican pepper. With a warm peppery profile and subtle notes of cinnamon, clove, and nutmeg, it brings depth to both sweet and savoury dishes. Perfect for pumpkin desserts, spice...

Pure peppermint extract brings vibrant, cooling flavour to baking, beverages, and confections. Crafted for culinary excellence, this versatile ingredient delivers authentic peppermint taste without artificial additives. Perfect for home bakers, professional kitchens, and wellness applications. A pantry essential for anyone seeking premium, natural flavoring.

A very high quality chocolate chip used for fillings, ganache, decorating and baking. Ingredients: cocoa mass, sugar, fat reduced cocoa powder, emulsifier, soya lecithin, natural vanilla. May contain milk. These pure dark chocolate chips are 4000 count.

Conventional wholewheat flour milled by Rogers is a versatile baking staple milled from whole grains. Rich in fibre and nutrients, it delivers robust whole grain flavour and texture for everyday breads, muffins, and baked goods. Perfect for home bakers seeking reliable performance and wholesome...

Organic coconut flour is a versatile, gluten-free alternative to wheat flour, perfect for low-carb and keto baking. Made from dried, ground coconut flesh, it delivers exceptional nutritional value: high fibre content, plant-based iron, and medium-chain triglycerides (MCTs) for sustained energy. With a low glycemic...

Candied orange peel brings bright citrus character to your baking and confections. Our premium-quality peel is slow-candied in sugar syrup, delivering a tender bite with natural orange flavor—perfect for fruitcakes, stollen, Christmas pudding, chocolate bark, and holiday cookies. A craft baker's essential for festive...

Add rich hazelnut flavor to baked goods, desserts, or your morning cup of coffee. Hazelnut extract is for baking recipes featuring chocolate or cinnamon. To make hazelnut-flavored coffee, add this extract directly to your cup or spray on the coffee beans prior to grinding.

Candied fruit is also known as glace fruit and has been around since the 14th century. Fruit is placed in heated sugar syrup and eventually preserves it. Fruitcake or Stollen (Fruit bread) and various other festive holiday baking include candied fruit. Mixed peel is...

Wheat bran is the nutrient-rich outer layer of the wheat kernel, separated during milling. Rich in dietary fiber, it's ideal for boosting the nutritional profile of bread, muffins, cereals, and baked goods. A versatile pantry staple that supports digestive health and may help maintain...

Callebaut Ruby callets deliver a distinctive berry-forward flavour and vibrant pink hue to your baking creations. These premium chocolate pieces melt smoothly, making them ideal for tempering, molding, or incorporating into ganaches, truffles, and artisanal desserts. Sourced from Barry Callebaut's master chocolatiers, Ruby callets...

Fine granulated sugar dissolves quickly and blends seamlessly into beverages, baked goods, jams, and sauces. Its uniform crystal size makes it the versatile choice for everyday sweetening—whether you're stirring it into your morning coffee, creaming it into cake batter, or preserving fruit. Perfect for...

Cocoa was first made known to the Europeans by Columbus in 1502 and was brought back to Spain by Cortez in 1519. In 1580, the first chocolate factory opened in Spain and spread to the rest of Europe only affordable to the wealthy. By...