CAN3035
CAN3035 - view more
 

CARMA Canachoc - Chocolate Filling (19% Ganache)

Can be used directly from the pail. Ideal temperature 24°C. As filling for tarts, cakes, pastries and cookies

FON62127
FON62127 - view more
 

CARMA Fondant

Fondant White, Heat up to 35°C and adjust the consistency required with sugar syrup. Easy to use, For icing of cakes, pastries, petits fours, eclairs or for production of buttercreams

GEL40073
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CARMA Clear Gel 2.5kg

"Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g of water to a smooth consistency and bring briefly to the boil. Apply using brush or glaze sprayer"

GEL4007S
GEL4007S - view more
 

CARMA Clear Gel 6kg

"Clear glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g of water to a smooth consistency and bring briefly to the boil. Apply using brush or glaze sprayer"

GEL4011S
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CARMA Apricot Gel 6kg

"Apricot glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g water to a smooth consistency and bring briefly to the boil. Apply using brush"

GEL4015
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CARMA Brilliant Gel, Soft (Cold Set) Ready to Use 6kg

"Clear covering , feezable easy to cut after 20 minutes. Can be used straight from the tub. Do not heat. Apply using a spatula., Clear glazing gel. Easy to cut directly, Can be used straight from the pail. Do not heat. Apply using a spatula"

GEL4021S
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CARMA Capoma (Strawberry) Gel Hard 6kg

"Strawberry glazing agent for applying to pastries, cakes, etc. Add 500g water per 1kg product and bring to boil., Long lasting sheen. Easy to cut. Excellent coating for fruits, Mix together 1000g of gel with 500g water to a smooth consistency and bring briefly to the boil. Apply using brush"

GLA2035
GLA2035 - view more
 

Swiss Glaze Coins Dark 2kg

Dark Compound-coating, coins, soft, No tempering needed. Melt to a temperature of 45°C. Stir frequently during the melting process. For coating or dipping. For enrobing of cakes, pastries and cookies. For brushing tart shells

GLA2037
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Swiss Glaze Coins White 2kg

No tempering needed., Melt to a temperature of 40°C. Stir frequently during the melting process. For coating or dipping. For enrobing of cakes, pastries and cookies. For brushing tart shells

I04.567
I04.567 - view more
 

Pure Pistachio Paste

"100% Pure Pisachio Paste from Bronte(Sicily), thick in consistancy and with an intense brown colour and flavour. Semi finished product for ice cream, confectionery and pastry"

MTI530
MTI530 - view more
 

Carma Massa Ticino Tropic Paste (Covering/Modelling)

"Top quality white covering paste for wedding cakes, etc."

MTI530313
MTI530313 - view more
 

Carma Massa Ticino Tropic Paste (Covering/Modelling)

Top quality white covering paste for wedding cakes, etc.