Baking Mix

Moisture-resistant cocoa powder for dusting and decorating your pastry products. It does not dissolve into surface moisture or absorb fats: it preserves its original colour and powdery appearance over time. Excellent for Tiramisù. Freeze-stable with high performance.

White chocolate with exquisite aroma and pure taste. Suitable for any pastry experiments and will satisfy even the most demanding tastes. The Reno Concerto line also includes dark chocolate, milk chocolate, caramel milk choco- late and glanduia chocolate.

Milk chocolate drops with an outstanding delicious taste make a worthful ingredient for all types of chocolate and confectionery. The Reno Concerto line also embraces white, dark, caramel milk and gianduia chocolate.

Bitter dark chocolate with strong taste suitable for all coating applications where features of high fluency are wanted. It contains natural extract of vanilla.

Dark chocolate of superior quality with features of fluidity suitable for coating and for the production of pralines. It contains natural extract of vanilla.

Powdered mix made from quark, cheese, specially designed for cold process making of mousses, bavarois and chilled desserts. Quick and easy to use in cold process, it is an excellent replacement for sheet gelatin. Freeze-stable, guaranteed clean-cut results.

Powdered preparation for the realization of bavarian creams, mousses and soft ice cream cakes with chocolate taste and small chocolate pieces.

Powdered preparation for the realization of mango bavarian creams, mousses and soft ice cream cakes.

Powdered preparation for the realization of bavarian cream cakes, mousses and soft ice cream cakes with passion fruit.

Powdered preparation for the realization of halzenut bavarian creams, mousses and soft ice cream cakes.

For the convenient production of delicious chocolate flavoured cakes, with consistent quality and great taste.

Can be mixed and combined with puree or different fruit fillings. producing a variety of mousse flavours. Very stable, easy to use and saves time, which is best suited for mass production.

White meringue must be nice and light and crispy, but at the same time strong enough for easy use.

The meringue must remain crisp, especially if being used with a cream filling or in the moist environment of a freezer, fridge or show-case. With Bianca, that is no problem.

Flavor same as fresh mascarpone with caramel pieces

Perfect cold custard powders for all kinds of filling and baking jobs. The Zeelandia range of custard powders enables you to make the tastiest confectioner’s custard in no time at all. Contain light vanilla flavor and preservative free.