Confectionery

Agar - agar is a spice powder comes from the white seaweed extract.

It can replace the gelatin in creams, jellies, jams, cakes.

Agave is a Mexican plant that was used by the Aztecs. They honored it as a "gift of the Gods" for man and used it to add aroma and flavor to their food.

It is a wonderful natural sweetener that is now widely used in the preparation of sweets and drinks.

Attention: Because it is much sweeter than sugar or honey, add it in a ratio of 1/3 compared to sugar.

Albumin is the egg white in powder form.

It can replace the fresh egg white, both in cooking and in confectionery.

Use it to make meringue, in soups, mayonnaise, omelettes, doughs and desserts.

28 g/ml water + 4g albumin powder give 32 gr. liquid egg white (about as much as 1 egg)

Almond milk without sugar, ready to drink.

Organically certified, lactose-free, gluten-free, high in calcium, ideal for a vegan diet.

Our most important suggestion for a drink rich in calcium content.

Almond milk is easily digestible and extremely gentle on the stomach.

It flavors your fasting sweets and coffee uniquely. Try it!

Ammonia is used to expand cakes, doughnuts, muffins and cookies.

A typical example is the Easter cookies, to which it gives a unique crispness and light texture. After all, their special aroma is due in part to ammonia.

In addition, ammonia has cleaning uses because it is extremely effective at removing stubborn stains.

Ammonia ideal for confectionery use.

Anise is a herbaceous, annual plant that has been cultivated since ancient times.

Its seeds have a special sweet taste and are used in confectionery and distillery.

It is widely used in nuts, pretzels, breads, tsipourο, ouzο, etc.

Anise is a herbaceous, annual plant that has been cultivated since ancient times.

Its seeds have a special sweet taste and are used in confectionery and distillery.

It is widely used in nuts, pretzels, breads, tsipouro, ouzo, etc.

Herbal oil that can be used for confectionery use.