An all-natural antioxidant to reduce rancidity.

Baker's Ammonia is a leavening agent used to make extra-crispy cookies or crackers.  Unlike baking powder or soda, it does not leave an alkaline off-flavour in baked goods.

Chocolate coated popping candy, perfect for chocolatiers and ice cream makers. Made in Spain.

A natural fruit acid with a strong, tart taste often used as a flavouring agent for foods or beverages.  Used to enhance fruit flavours and as an antioxidant to control discolouration of fruits.

Tylose (CMC) is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the Tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 50g container makes approximately 3 pounds of finished gumpaste.

LorAnn's 100% pure cocoa butter is edible and can be used in chocolate and confectionery crafting.

Unscented and flavourless. LorAnn coconut oil is often added to chocolates, meltaways and other candies to improve viscosity, texture, flavour and mouthfeel. Also used to thin/smooth coatings for dipping or for easy flow in decorative chocolate fountains.

Also known as tartaric acid or potassium hydrogen tartarate, cream of tartar has a variety of cooking applications:

Increase Beaten Egg Volume - Cream of Tartar stabilizes egg whites and provides greater volume to beaten egg whites.   Ideal for meringues and frostings.

Improves Texture of Candies - Adding Cream of Tartar during the candy-making process helps maintain a smooth candy texture.

We also have a lot of parents and teachers who use Cream of Tartar to make playdough!

Can also be used to clean copper cookware.  Simply make into a paste by adding water, and apply.

A professional dough conditioner that improves the consistency and quality of the dough.