Products

Dark hazelnut paste offers a well-balanced taste of chocolate and hazelnut with a rich and firm texture. With non-hydrogenated fats. Filling for chocolate truffles and confectionery specialities. Base for mousses. For covering cakes and pastries (rolled out). Do not heat above 30°C. Tip: For filling hollow chocolate truffles, Carmaduja needs to be tempered.

High-quality almond baking paste. Intense almond flavour. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. 

Light, almond baking paste. Mild almond flavour. Baking paste for use as filling. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. Tip: Especially suitable for almond confectionery.

Baking paste for use as filling, ideal for piping. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges. Tip: Especially suitable for almond confectionery.

Almond and soya baking paste for use as fillings with mild lemon flavour. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges.

High almond content and balanced flavour profile. For making Biber pastries and Biber confectionery.

Baking paste for use as filling. Nut brown, hazelnut baking paste. Intensehazelnut flavour. Ideal for piping. For nut crescents, confectionery, croissants, nut or sponge cakes and tarts.

Baking paste for use as filling. Nut brown, hazelnut baking paste. Intense hazelnut flavour. Ideal for piping. or nut crescents, confectionery, croissants, nut or sponge cakes and tarts.

Delicate bitter almond flavour. For amaretti, pastries, specialities and cookies. For amaretti, whip up with egg white and pipe. Dust with icing sugar and push down. Allow to dry for 12 hours. Bake at 210°C for approx. 10 minutes.

Quick and easy preparation of hazelnut macaroons, hazelnut bases and hazelnut cookies. Makes 3.65kg of dough or 73 hazelnut macaroons of 50g each.

Quick and easy preparation of coconut macaroons, coconut cake bases and coconut cookies. Makes 3.9kg of dough or 78 coconut macaroons of 50g each.

Combine contents of 3kg pail with 900g cold water and mix with a strong flat beater for 5 minutes on speed two. Pipe onto baking paper with star nozzle and bake for approx. 15 minutes. Baking temperature: 200°C.

High-quality almond baking paste. Intense almond flavour. For almond confectionery, almond crescents, cakes and tarts with almond filling and sponges.