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Cacaofruit Powder

Cacaofruit Powder

The cacaofruit powder is a combination of dry cacaofruit, as obtained from the pulp, surrounding the seeds of the cacaofruit, and cocoa powder, derived from the beans. The cacaofruit powder is wholesome and contains only ingredients from natural origin. It is plant-based, made from 100% pure cacaofruit and is not modified or adulterated in any way by addition of sweeteners or unauthorized food additives & processing aids. 

Shelf stable - Milk Marshmallow Truffles

Milk chocolate truffles filled with marshmallow filling.

Gertrude Hawk Ingredients

Caramelized Crunch Toppings - Pecan Brittle Crunch - 30lb carton

Caramelized granulated pecan pieces. Perfect topping to add a nutty crunchy texture to any application!

American Almond
Shine Milk Compound

Shine Milk Compound

Van Leer Shine is a classic hard-set compound coating perfect for dipping, coating and decorating. It's easy to melt (no tempering required!), fast setting and has a great chocolaty taste!

Van Leer
Shine Dark Compound

Shine Dark Compound

Van Leer
BC Diverse Sugar-Free Chocolate

BC Diverse Sugar-Free Chocolate

Sugar-free dark flavored compound coating
Cacaofruit Pulp

Cacaofruit Pulp

The cacaofruit pulp has a clean, fresh white colour and a sweet scent of fruity honey. With its pleasant zesty fruity flavor, it has a uniquely refreshing signature taste that brings natural sweetness and delightfully refreshing fruity notes to beverages, ice creams and sorbets. The cacaofruit pulp has a Brix level of 18° and is Upcycled Certified.

Nut Pastes - Macaroon Paste - 50# carton

Nut Pastes - Macaroon Paste - 50# carton

MACAROON PASTE is simply a blend of almonds and apricot kernels prepared in precisely the same way as the other pastes. The flavor profile is between the two; a somewhat smooth almond flavor with just a hint of the bitter almond notes. It is widely used in many innovative and traditional bakery products. Our No-Sugar-Added Macaroon Paste retains all the flavor of the original but is formulated especially for use in sugar-free recipes.

American Almond
Nut Pastes - Macaroon Paste - 45# pail

Nut Pastes - Macaroon Paste - 45# pail

MACAROON PASTE is simply a blend of almonds and apricot kernels prepared in precisely the same way as the other pastes. The flavor profile is between the two; a somewhat smooth almond flavor with just a hint of the bitter almond notes. It is widely used in many innovative and traditional bakery products. Our No-Sugar-Added Macaroon Paste retains all the flavor of the original but is formulated especially for use in sugar-free recipes.
American Almond
Nut Pastes - Macaroon Paste - Six 7# cans

Nut Pastes - Macaroon Paste - Six 7# cans

MACAROON PASTE is simply a blend of almonds and apricot kernels prepared in precisely the same way as the other pastes. The flavor profile is between the two; a somewhat smooth almond flavor with just a hint of the bitter almond notes. It is widely used in many innovative and traditional bakery products. Our No-Sugar-Added Macaroon Paste retains all the flavor of the original but is formulated especially for use in sugar-free recipes.

American Almond
Nut Pastes - Kernel Paste - 45# pail

Nut Pastes - Kernel Paste - 45# pail

KERNEL PASTE is made from apricot kernels. Inside the pit of an apricot is a “kernel” that has a distinctive almond-like flavor. Benzaldehyde is the naturally-occurring flavor component that we all identify as “almond,” and apricot kernels contain a lot of it. The apricot pits are shelled to yield their kernels. American Almond blanches the kernels to remove their skins, grind them and then cook them with pure cane sugar to complete the process. The finished product has a slightly stronger bitter almond flavor.
American Almond
Nut Pastes - Kernel Paste - Six 7# cans

Nut Pastes - Kernel Paste - Six 7# cans

KERNEL PASTE is made from apricot kernels. Inside the pit of an apricot is a “kernel” that has a distinctive almond-like flavor. Benzaldehyde is the naturally-occurring flavor component that we all identify as “almond,” and apricot kernels contain a lot of it. The apricot pits are shelled to yield their kernels. American Almond blanches the kernels to remove their skins, grind them and then cook them with pure cane sugar to complete the process. The finished product has a slightly stronger bitter almond flavor.

American Almond