Products

Pastry ingredients

Ammonium Bicarbonate

Ammonium bicarbonate is used in the food industry as rising agent for flat baked goods, like biscuits and crackers. It was commonly used at home before modern day baking powder was made available.

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Vanilla

Vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, sweets and other desserts. Cookies, pies, cakes, and every sweet recipe require vanilla.

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Cardamom

It is used ground or whole, in both sweet and savory dishes. This warm and really aromatic spice is used around the world, from the Scandinavian countries to India and Middle East.

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Cream of Tartar

Cream of Tartar is an amazing natural preservative, while it is also used as acidity regulator and flavoring ingredient. In foods, cream of tartar is used as stabilizer, to prevent syrups from

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Mastic

In Greece, mastic is known as the “tears of Chios” since it is traditionally produced on that Greek island and, like any other natural resins, is produced in “tears” or droplets. Mastic is a key

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Mahlab

Mahlab is an aromatic spice from the seeds of a cherry species. Its flavor is similar to a combination of bitter almond and cherry.

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Soda

Sodium bicarbonate, referred to as “soda”, is mainly used in cooking (baking) as rising agent. It reacts with acidic components, like milk, in batters or pastries, releasing carbon dioxide, which

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Baking Powder

Baking powder, like baking soda and yeast, is used for increasing the volume of pastries without yeast. Baking powder lightens the texture of cakes by causing the bubbles in a batter to expand. The

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