Pastry ingredients

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Arabesque Cocoa

Full fat cocoa powder (20-22% fat) ideal for use in pastry, confectionary and gelato.


Transparent liquid syrup for total or part replacement of sugar in bakery, pastry and ice cream applications.

Mont Blanc

White sugar in powder form, non-water soluble.


Baking powder ideal as an additive in both bakery and pastry applications.


Cake and sponge cake emulsifier/ stabilizer.

Voutiro Cacao

100% cocoa butter.

Wigo Butter Flavor

Butter milk flavor with intense butter milk aroma.