Dessert Garnish is popular to decorate cakes, even ice cream cakes! Whether it is used as base icing, or garnish for cakes, it will offer a smooth texture and great stability to your dessert. But it doesn’t end there; if you’re also making cheesecakes, moussecakes, tortes, profiteroles, eclairs, this product will have you sorted for all your creations.
Uniced chocolate cupcakes have a light and moist texture and a sweet flavor profile with clean milk chocolate notes.
Uniced vanilla cupcakes, naturally flavored, with a light and moist texture and a sweet flavor profile with egg and vanilla notes.
Pulled pork Bar-B-Q with traditional-style sauce (tomato-based sauce with a combination of sweet smoky and spicy flavors with a hint of pepper). Packed in bags.
A tomato based sauce combining sweet, smoky and spicy flavor with a hint of pepper. Packed in trays.
Pre-whipped creamy white buttercream style icing developed to be firm enough for decorating yet smooth enough for spreading.
Avoset® All Purpose Creamer Concentrate has neutral flavour and smooth mouthfeel to be easily used in different applications.
Chocolate indulgence is easy with On Top® Chocolate. This chocolate pre-whipped cream makes offering chocolate-inspired creations a breeze. Just mix it, layer it, or use it as a garnish!
A pre-whipped cream with a light, creamy texture. Packaged in pastry bag with a decorator tip and an easy-open seal. Perfect for hot and cold beverages and desserts.
Whip Topping™ Base is a non-dairy topping concentrate that offers a variety of ways to add value to your dessert and cake offerings. Blended perfectly with any liquid, it can be used in endless recipes. The difference between the product and other non-dairy creams is its superior stability, high overrun, great versatility and good cost benefit to operators.
Toppin’ Pride is a delicious, high-yield non-dairy topping that provides the ultimate in versatility, value and signature flavor.
Hand-rubbed pork shoulder with salt and pepper and smoked in fire ovens with hickory logs for 14 hours. Post cooking, rubbed again and hand-pulled from the bone.