Bavarian Cream Easy Squeeze Filling 12 Case 2 Pound
Manufacturer: Lawrence Foods
Brand: Lawrence Foods
Bavarian Cream Easy Squeeze Filling 12 Case 2 Pound Our French Bavarian Creme EZ Squeeze(R) Filling has a super smooth and creamy texture with a rich vanilla flavor. It comes packed in user-friendly 2# plastic sleeves.
Clabber Girl Baking Powder 24 Case 10 Ounce Clabber Girl Baking Powder is the nation's leading brand and the industry standard for over 100 years. Consistent results in a double-acting formula with 30% CO2 release at batter temperature.
Manufacturer: Hoosier Hill Farm
Brand: Hoosier Hill Farm
Hoosier Hill Farm Carob Drops are naturally sweet and delicious. These drops are often used as a substitute for chocolate or cocoa powder in cakes, cookies, and candy. Substitute carob chips for chocolate chips in cookies and muffins.
Valrhona 4653 Guanaja 70% Dark Bittersweet Chocolate Callets 1/2 lb
For your convenience, Olivenation re-packaged this item from a larger size Valrhona Guanaja chocolate couverture into this 1/2 lb bag. Therefore, the item does not arrive in the manufacturers original packaging. Due to the nature of this product, the chocolate may melt during shipping. This does not ruin the chocolate and it is perfectly fine. Guanaja means a celebration of bitterness. Guanaja develops extraordinary bitterness in this masterful blend of Crillo and Trintario that reveal a whole aromatic and complex range of fruits, coffee, molasses and floral notes. The chocolate feve (small oval coin shape), a preferred format of culinary professionals, is now available for home baking enthusiasts as a user-friendly way to bake stunning cakes, cookies and a host of other delights for family and friends! The fermented South American beans provide the foundation for a lingering and intense flavor that bursts with complexity and winey overtones. It is perfect for mousse and ganache, where the deepest flavor is required. Dark Chocolate (70% cocoa minimum, pure cocoa butter). Storage: in a dry place between 16-18C / 60-64F Occasionally there may be light-coloured streaks or film on the surface of the chocolate. This occurs naturally and is a characteristic of pure chocolate. It will disappear when the chocolate is re-melted.