{"title":"Ice Cream \u0026 Gelato Ingredients, Tools \u0026 Supplies","description":"\u003cp\u003eIndulge in the creamy, dreamy world of ice cream with our Ice Cream\/Gelato Collection. Perfect for both beginners and seasoned gelato makers, this set includes recipes, ingredients, and tools you need to create delicious, artisanal frozen desserts right in your kitchen.\u003c\/p\u003e\n\u003cp\u003eFrom classic vanilla and rich chocolate to exotic fruit flavours and innovative combinations, our collection provides the tools and essential ingredients to craft frozen desserts that are as unique as your imagination. Whether you're looking to satisfy a demanding clientele or just to experiment with sweetness or textures, items in this collection will certainly serve as inspirations.\u003c\/p\u003e\n\u003cp\u003eDive into the art of ice cream and gelato making and create frozen delights that bring joy to every scoop.\u003c\/p\u003e\n\u003ch3\u003e\u003c!----\u003e\u003c\/h3\u003e","products":[{"product_id":"valrhona-p125-coeur-de-guanaja-80-dark-chocolate-concentrate","title":"VALRHONA P125 Cœur de Guanaja 80% Dark Chocolate Concentrate","description":"\u003cp\u003eValrhona P125 Cœur de Guanaja 80% is built for depth, density, and pure chocolate impact. It opens with an intense cocoa profile that feels dark, direct, and lasting, with less sweetness than a classic dark couverture and a finish that stays focused on the flavour of cocoa itself. The texture is rich without feeling heavy, giving desserts a more concentrated chocolate presence from the first bite.\u003c\/p\u003e\n\u003cp\u003eWhat makes P125 distinctive is that it is not simply a darker couverture. Created in France as Valrhona’s first dark chocolate concentrate and made from the same cocoa blend as Guanaja, it was designed to amplify chocolate flavor through higher dry cocoa matter and exceptionally low cocoa butter. That difference shows up in the kitchen: softer textures, deeper colour, and greater aromatic power in applications where intensity matters more than fluidity.\u003c\/p\u003e\n\u003cp\u003eP125 is especially effective in ice creams and sorbets, and it also performs beautifully in mousse, cream mix, and ganache. It is best suited to chefs and serious bakers who want to push chocolate flavour further in texture-sensitive desserts, rather than use a more classic all-purpose couverture.\u003c\/p\u003e","brand":"Valrhona","offers":[{"title":"500g (repack)","offer_id":21045262785,"sku":"","price":40.5,"currency_code":"CAD","in_stock":true},{"title":"3kg","offer_id":17812101313,"sku":"","price":191.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/VALRHONAP125CoeurdeGuanaja-Concentrate_DarkChocolateCouverture1.jpg?v=1667675681"},{"product_id":"isomalt-crystals-sugar-art-candy-making","title":"Isomalt Crystals – Sugar Art \u0026 Candy Making by Gusta Supplies","description":"\u003cp data-start=\"456\" data-end=\"744\" class=\"\"\u003eIsomalt is a reduced-calorie sweetener derived from sucrose, widely used by pastry professionals for sugar art and decorative baking. It is particularly valued for its high resistance to humidity, clarity, and ability to remain crystallization-free, even in intricate designs.\u003c\/p\u003e\n\u003cp data-start=\"746\" data-end=\"1008\" class=\"\"\u003eCommonly used to create edible gems, pulled and blown sugar, and clear candy sculptures, isomalt allows you to craft elegant, show-stopping decorations. Whether you're casting, molding, pulling, or blowing, it delivers smooth, consistent results.\u003c\/p\u003e\n\u003cp data-start=\"1010\" data-end=\"1221\" class=\"\"\u003eIts neutral sweetness, translucency, and stability under heat make it a go-to for sugar artists creating centerpieces, cake toppers, and dimensional accents for special occasion desserts.\u003c\/p\u003e\n\u003ch3 data-start=\"1228\" data-end=\"1255\" class=\"\"\u003e\u003cstrong data-start=\"1232\" data-end=\"1255\"\u003eFeatures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1256\" data-end=\"1510\"\u003e\n\u003cli data-start=\"1256\" data-end=\"1329\" class=\"\"\u003e\n\u003cp data-start=\"1258\" data-end=\"1329\" class=\"\"\u003eHigh resistance to humidity – ideal for professional environments\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1330\" data-end=\"1392\" class=\"\"\u003e\n\u003cp data-start=\"1332\" data-end=\"1392\" class=\"\"\u003eDoes not crystallize – maintains clarity and stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1439\" class=\"\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1439\" class=\"\"\u003eHardens clear if no colouring is added\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1440\" data-end=\"1510\" class=\"\"\u003e\n\u003cp data-start=\"1442\" data-end=\"1510\" class=\"\"\u003eAdaptable – suitable for molding, pulling, blowing, or casting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1512\" data-end=\"1533\" class=\"\"\u003eProduct of France\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"454g","offer_id":31522209235008,"sku":"","price":14.0,"currency_code":"CAD","in_stock":true},{"title":"908g","offer_id":31522209267776,"sku":"","price":28.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GUSTASUPPLIESIsomaltCrystals_48cce0a1-47af-43d1-96a5-3cecdd93298e.jpg?v=1586481948"},{"product_id":"glucose-syrup-43de-gusta-supplies","title":"Glucose Syrup 43 DE – Cooking, Baking \u0026 Confectionery Use by Gusta Supplies","description":"\u003ch3 data-start=\"278\" data-end=\"371\"\u003e\u003cstrong data-start=\"281\" data-end=\"369\"\u003eGlucose Syrup 43 DE – Culinary-Grade Sweetener for Confectionery, Pastry \u0026amp; Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"395\" data-end=\"714\" class=\"\"\u003eGlucose Syrup 43 DE is a medium-viscosity, clear liquid syrup produced via acid hydrolysis from corn starch. With a dextrose equivalent (DE) of 43, this syrup strikes a balance between sweetness, viscosity, and anti-crystallization properties — making it an indispensable ingredient in the professional kitchen.\u003c\/p\u003e\n\u003cp data-start=\"716\" data-end=\"968\" class=\"\"\u003eAlso known as corn syrup in North America, this glucose syrup is widely used in sugar work, frozen desserts, and pastry applications for its ability to enhance texture, retain moisture, and prevent crystallization in high-sugar recipes.\u003c\/p\u003e\n\u003ch3 data-start=\"975\" data-end=\"996\" class=\"\"\u003e\u003cstrong data-start=\"979\" data-end=\"996\"\u003eKey Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"997\" data-end=\"1444\"\u003e\n\u003cli data-start=\"997\" data-end=\"1083\" class=\"\"\u003e\n\u003cp data-start=\"999\" data-end=\"1083\" class=\"\"\u003eDE 43 Sweetness Profile: Offers moderate sweetness with clean, neutral flavour\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1084\" data-end=\"1179\" class=\"\"\u003e\n\u003cp data-start=\"1086\" data-end=\"1179\" class=\"\"\u003eAnti-Crystallization Agent: Perfect for sugar pulling, nougatine, caramels, and ganache\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1180\" data-end=\"1271\" class=\"\"\u003e\n\u003cp data-start=\"1182\" data-end=\"1271\" class=\"\"\u003eTexture Enhancer: Improves elasticity in fondant, gumpaste, and modelling chocolate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1272\" data-end=\"1357\" class=\"\"\u003e\n\u003cp data-start=\"1274\" data-end=\"1357\" class=\"\"\u003eStable Under Heat: Ideal for cooked sugar recipes and frozen dessert formulas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1358\" data-end=\"1444\" class=\"\"\u003e\n\u003cp data-start=\"1360\" data-end=\"1444\" class=\"\"\u003eVersatile Use: A go-to sugar syrup for both classic and modern pastry techniques\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1451\" data-end=\"1472\" class=\"\"\u003e\u003cstrong data-start=\"1455\" data-end=\"1472\"\u003eApplications:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1473\" data-end=\"1826\"\u003e\n\u003cli data-start=\"1473\" data-end=\"1558\" class=\"\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1558\" class=\"\"\u003e\u003cstrong data-start=\"1475\" data-end=\"1492\"\u003eConfectionery\u003c\/strong\u003e: Pulled sugar, blown sugar, nougatine, caramels, candy fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1559\" data-end=\"1647\" class=\"\"\u003e\n\u003cp data-start=\"1561\" data-end=\"1647\" class=\"\"\u003e\u003cstrong data-start=\"1561\" data-end=\"1571\"\u003eBaking\u003c\/strong\u003e: Softens ganache, fudge, and fillings; adds shine and chew to baked goods\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1648\" data-end=\"1734\" class=\"\"\u003e\n\u003cp data-start=\"1650\" data-end=\"1734\" class=\"\"\u003e\u003cstrong data-start=\"1650\" data-end=\"1669\"\u003eFrozen Desserts\u003c\/strong\u003e: Prevents crystallization in sorbet, ice cream, and semifreddo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1735\" data-end=\"1826\" class=\"\"\u003e\n\u003cp data-start=\"1737\" data-end=\"1826\" class=\"\"\u003e\u003cstrong data-start=\"1737\" data-end=\"1759\"\u003eDecorating Mediums\u003c\/strong\u003e: Used as a stabilizer in fondant, gumpaste, and sculpted chocolate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1833\" data-end=\"1851\" class=\"\"\u003e\u003cstrong data-start=\"1837\" data-end=\"1851\"\u003eUsage Tip:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1852\" data-end=\"1989\" class=\"\"\u003eUsed in place of corn syrup in most recipes at a 1:1 ratio. For best results, warm gently before use to ease pouring and blending.\u003c\/p\u003e\n\u003ch3 data-start=\"1996\" data-end=\"2020\" class=\"\"\u003e\u003cstrong data-start=\"2000\" data-end=\"2020\"\u003eProduct Details:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2021\" data-end=\"2415\"\u003e\n\u003cli data-start=\"2021\" data-end=\"2059\" class=\"\"\u003e\n\u003cp data-start=\"2023\" data-end=\"2059\" class=\"\"\u003e\u003cstrong data-start=\"2023\" data-end=\"2051\"\u003eDextrose Equivalent (DE)\u003c\/strong\u003e: 43.0\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2060\" data-end=\"2091\" class=\"\"\u003e\n\u003cp data-start=\"2062\" data-end=\"2091\" class=\"\"\u003e\u003cstrong data-start=\"2062\" data-end=\"2076\"\u003eDry Solids\u003c\/strong\u003e: 79.7%–81.5%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2092\" data-end=\"2139\" class=\"\"\u003e\n\u003cp data-start=\"2094\" data-end=\"2139\" class=\"\"\u003e\u003cstrong data-start=\"2094\" data-end=\"2105\"\u003eTexture\u003c\/strong\u003e: Clear, medium-viscosity liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2140\" data-end=\"2192\" class=\"\"\u003e\n\u003cp data-start=\"2142\" data-end=\"2192\" class=\"\"\u003e\u003cstrong data-start=\"2142\" data-end=\"2151\"\u003eTaste\u003c\/strong\u003e: Sweet and clean, without off-flavours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2256\" data-end=\"2287\" class=\"\"\u003e\n\u003cp data-start=\"2258\" data-end=\"2287\" class=\"\"\u003e\u003cstrong data-start=\"2258\" data-end=\"2271\"\u003ePackaging\u003c\/strong\u003e: 500g, 1.2kg and 7kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2288\" data-end=\"2321\" class=\"\"\u003e\n\u003cp data-start=\"2290\" data-end=\"2321\" class=\"\"\u003e\u003cstrong data-start=\"2290\" data-end=\"2311\"\u003eCountry of Origin\u003c\/strong\u003e: Canada\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gusta Supplies","offers":[{"title":"500g","offer_id":29230338408471,"sku":"","price":18.0,"currency_code":"CAD","in_stock":true},{"title":"1.2kg","offer_id":29373670522903,"sku":"","price":30.25,"currency_code":"CAD","in_stock":true},{"title":"7kg","offer_id":29373670555671,"sku":"","price":103.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GUSTASUPPLIESGlucoseSyrup.jpg?v=1589953958"},{"product_id":"inverted-sugar-gusta-supplies","title":"Inverted Sugar – Baking \u0026 Confectionery Use by Gusta Supplies","description":"\u003ch3\u003e\u003cstrong\u003eInverted Sugar Paste – Professional-Grade for Baking \u0026amp; Confectionery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis Inverted Sugar is a soft paste sweetener made in France, widely used by professional bakers, chocolatiers, and pastry chefs to enhance moisture, texture, and shelf life. Also known in the industry as Trimoline or Nevuline, this inverted sugar syrup is composed of glucose and fructose, making it a highly functional ingredient across a range of applications.\u003c\/p\u003e\n\u003cp\u003eIts high dry matter content and smooth consistency make it especially effective in baked goods, frozen desserts, and candy fillings. Inverted sugar improves not only flavour and texture, but also helps prevent crystallization and drying — key to delivering consistent results in professional kitchens.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eApplications \u0026amp; Functional Benefits\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMoisture Retention\u003c\/strong\u003e: Prevents drying and cracking in cakes, pastries, and dough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAnti-Crystallization\u003c\/strong\u003e: Essential in ganache, syrups, and frozen desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTexture Enhancer\u003c\/strong\u003e: Maintains softness in baked goods and scoopability in ice cream\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Development\u003c\/strong\u003e: Improves caramelization and aroma in oven applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eUsage Guidelines\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eReplace a portion of standard sugar in recipes using the following suggested ratios:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePastry \/ Danish \/ Yeast Dough\u003c\/strong\u003e: 3–30%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eConfectionery\u003c\/strong\u003e: 5–20%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIce Cream \/ Sorbet\u003c\/strong\u003e: 20–40%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSoaking Syrup\u003c\/strong\u003e: Add 250g water per 1kg inverted sugar and mix well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e: Soft paste invert sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e: Store in a dry, cool place in sealed container\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: France\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSizes Available\u003c\/strong\u003e: 500g, 1.2kg, and 7kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gusta Supplies","offers":[{"title":"500g","offer_id":29373618880535,"sku":"","price":17.75,"currency_code":"CAD","in_stock":true},{"title":"1.2kg","offer_id":29373637787671,"sku":"","price":31.75,"currency_code":"CAD","in_stock":true},{"title":"7kg","offer_id":29373637820439,"sku":"","price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GUSTASUPPLIESInvertedSugar.jpg?v=1586488763"},{"product_id":"treha-trehalose-sugar","title":"TREHA Trehalose – Low-Sweetness Sugar for Moisture, Texture \u0026 Shelf Life Stability","description":"\u003cp data-start=\"458\" data-end=\"824\" class=\"\"\u003eTREHA® Trehalose (Japanese: トレハロース; Chinese: 海藻糖) is a naturally occurring disaccharide found in foods like mushrooms and yeast. Only 38% as sweet as sucrose, it is a low-sweetness, plant-based sugar prized for its ability to extend freshness and improve food stability. Produced in Japan, TREHA® is GRAS-designated, Kosher, Halal-certified, and non-GMO.\u003c\/p\u003e\n\u003ch3 data-start=\"831\" data-end=\"859\" class=\"\"\u003e\u003cstrong data-start=\"835\" data-end=\"857\"\u003eWhy Use Trehalose?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"860\" data-end=\"904\" class=\"\"\u003eTrehalose supports the integrity of food by:\u003c\/p\u003e\n\u003cul data-start=\"905\" data-end=\"1187\"\u003e\n\u003cli data-start=\"905\" data-end=\"972\" class=\"\"\u003e\n\u003cp data-start=\"907\" data-end=\"972\" class=\"\"\u003eRetaining moisture, improving texture, and reducing dryness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"973\" data-end=\"1031\" class=\"\"\u003e\n\u003cp data-start=\"975\" data-end=\"1031\" class=\"\"\u003eProtecting protein structures for better mouthfeel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1032\" data-end=\"1107\" class=\"\"\u003e\n\u003cp data-start=\"1034\" data-end=\"1107\" class=\"\"\u003eStabilizing color, flavor, and structure through freeze-thaw cycles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1108\" data-end=\"1187\" class=\"\"\u003e\n\u003cp data-start=\"1110\" data-end=\"1187\" class=\"\"\u003eMasking off-notes and odours, especially in plant-based or fortified foods\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1194\" data-end=\"1225\" class=\"\"\u003e\u003cstrong data-start=\"1198\" data-end=\"1223\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1226\" data-end=\"1498\"\u003e\n\u003cli data-start=\"1226\" data-end=\"1297\" class=\"\"\u003e\n\u003cp data-start=\"1228\" data-end=\"1297\" class=\"\"\u003eHigh heat and acid stability – ideal for cooking and processing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1298\" data-end=\"1363\" class=\"\"\u003e\n\u003cp data-start=\"1300\" data-end=\"1363\" class=\"\"\u003eNon-reducing sugar – does not brown via Maillard reaction\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1364\" data-end=\"1432\" class=\"\"\u003e\n\u003cp data-start=\"1366\" data-end=\"1432\" class=\"\"\u003eLow hygroscopicity – resists clumping, excellent flowability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1433\" data-end=\"1498\" class=\"\"\u003e\n\u003cp data-start=\"1435\" data-end=\"1498\" class=\"\"\u003eHigh glass transition temperature – helps extend shelf life\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1505\" data-end=\"1527\" class=\"\"\u003e\u003cstrong data-start=\"1509\" data-end=\"1525\"\u003eKey Benefits\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1529\" data-end=\"1557\" class=\"\"\u003e\u003cstrong data-start=\"1529\" data-end=\"1555\"\u003eFreshness \u0026amp; Shelf Life\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1558\" data-end=\"1685\"\u003e\n\u003cli data-start=\"1558\" data-end=\"1589\" class=\"\"\u003e\n\u003cp data-start=\"1560\" data-end=\"1589\" class=\"\"\u003eImproves moisture retention\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1590\" data-end=\"1624\" class=\"\"\u003e\n\u003cp data-start=\"1592\" data-end=\"1624\" class=\"\"\u003eEnhances freeze-thaw stability\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1625\" data-end=\"1685\" class=\"\"\u003e\n\u003cp data-start=\"1627\" data-end=\"1685\" class=\"\"\u003eHelps maintain visual appeal (e.g., fruit and glaze color)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1687\" data-end=\"1700\" class=\"\"\u003e\u003cstrong data-start=\"1687\" data-end=\"1698\"\u003eTexture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1701\" data-end=\"1849\"\u003e\n\u003cli data-start=\"1701\" data-end=\"1740\" class=\"\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1740\" class=\"\"\u003eAdds crispness to snacks and shells\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1741\" data-end=\"1805\" class=\"\"\u003e\n\u003cp data-start=\"1743\" data-end=\"1805\" class=\"\"\u003ePromotes smoothness in custards, creams, and frozen desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1849\" class=\"\"\u003e\n\u003cp data-start=\"1808\" data-end=\"1849\" class=\"\"\u003eSupports longer shelf life of baked goods\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1851\" data-end=\"1863\" class=\"\"\u003e\u003cstrong data-start=\"1851\" data-end=\"1861\"\u003eFlavor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1864\" data-end=\"2020\"\u003e\n\u003cli data-start=\"1864\" data-end=\"1917\" class=\"\"\u003e\n\u003cp data-start=\"1866\" data-end=\"1917\" class=\"\"\u003eMasks bitterness, metallic, and vitamin off-notes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1918\" data-end=\"1962\" class=\"\"\u003e\n\u003cp data-start=\"1920\" data-end=\"1962\" class=\"\"\u003eEnhances certain flavours (e.g., citrus)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1963\" data-end=\"2020\" class=\"\"\u003e\n\u003cp data-start=\"1965\" data-end=\"2020\" class=\"\"\u003eReduces unpleasant aromas in seafood or fortified foods\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2022\" data-end=\"2045\" class=\"\"\u003e\u003cstrong data-start=\"2022\" data-end=\"2043\"\u003eHealth Attributes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2046\" data-end=\"2122\"\u003e\n\u003cli data-start=\"2046\" data-end=\"2085\" class=\"\"\u003e\n\u003cp data-start=\"2048\" data-end=\"2085\" class=\"\"\u003eLow glycemic and insulinemic impact\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2086\" data-end=\"2122\" class=\"\"\u003e\n\u003cp data-start=\"2088\" data-end=\"2122\" class=\"\"\u003eLow cariogenicity (tooth-friendly)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2129\" data-end=\"2149\" class=\"\"\u003e\u003cstrong data-start=\"2133\" data-end=\"2147\"\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2150\" data-end=\"2417\" class=\"\"\u003eTrehalose can partially replace sugar in both sweet and savory recipes. It’s especially effective in formulas where moisture, texture, or stability is a concern. Usage level depends on the application and desired outcome; typically more is used in sweet preparations.\u003c\/p\u003e\n\u003ch3 data-start=\"2424\" data-end=\"2456\" class=\"\"\u003e\u003cstrong data-start=\"2428\" data-end=\"2454\"\u003eSuggested Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2457\" data-end=\"2660\"\u003e\n\u003cli data-start=\"2457\" data-end=\"2489\" class=\"\"\u003e\n\u003cp data-start=\"2459\" data-end=\"2489\" class=\"\"\u003eBaked goods \u0026amp; snack products\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2490\" data-end=\"2530\" class=\"\"\u003e\n\u003cp data-start=\"2492\" data-end=\"2530\" class=\"\"\u003eCustards, mochi, and frozen desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2531\" data-end=\"2563\" class=\"\"\u003e\n\u003cp data-start=\"2533\" data-end=\"2563\" class=\"\"\u003eFruit \u0026amp; vegetable processing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2564\" data-end=\"2604\" class=\"\"\u003e\n\u003cp data-start=\"2566\" data-end=\"2604\" class=\"\"\u003eMeat, seafood, and plant-based items\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2605\" data-end=\"2660\" class=\"\"\u003e\n\u003cp data-start=\"2607\" data-end=\"2660\" class=\"\"\u003eSushi rice, sauces, beverages, and ready-to-eat meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2667\" data-end=\"2687\" class=\"\"\u003e\u003cstrong data-start=\"2667\" data-end=\"2687\"\u003eProduct of Japan\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TREHATrehaloseSugar2_600x600.jpg?v=1647200439\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/TREHATrehaloseSugar3_600x600.jpg?v=1647200460\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ciframe width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/kcZUHo0o9-g\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ciframe width=\"677\" height=\"381\" src=\"https:\/\/www.youtube.com\/embed\/EjQk5iynvZg\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Treha","offers":[{"title":"500g","offer_id":29373641621527,"sku":"","price":12.75,"currency_code":"CAD","in_stock":true},{"title":"3kg","offer_id":29474330869783,"sku":"","price":74.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":29373645619223,"sku":"","price":193.0,"currency_code":"CAD","in_stock":true},{"title":"20kg","offer_id":29373645651991,"sku":"","price":312.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TREHATrehaloseSugar.jpg?v=1586482071"},{"product_id":"silikomart-buche-cake-insert-565-silicone-mould","title":"SILIKOMART Buche Cake Insert 565 (Silicone Mould)","description":"\u003cp data-start=\"55\" data-end=\"391\"\u003eThe Silikomart Buche Cake Insert 565 Silicone Mould is designed to create traditional log-shaped desserts with precision and elegance. Ideal for both sweet and savory creations, this insert adds layers of visual interest and texture to your buche (log) cakes, mousse cakes, baked treats, frozen ice cream cakes, and gelatine desserts.\u003c\/p\u003e\n\u003cp data-start=\"393\" data-end=\"705\"\u003eWith a 565 ml volume, the Buche Cake Insert 565 is perfect for creating intricate layers within a larger log-shaped dessert. When paired with the \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/silikomart-buche-cake-1300-silicone-mould\"\u003eBuche Cake 1300\u003c\/a\u003e, it allows you to craft multi-layered desserts that are as beautiful as they are delicious, offering a professional presentation for any occasion.\u003c\/p\u003e\n\u003cp data-start=\"707\" data-end=\"724\"\u003e\u003cstrong data-start=\"707\" data-end=\"724\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"726\" data-end=\"1680\"\u003e\n\u003cli data-start=\"726\" data-end=\"890\"\u003e\n\u003cp data-start=\"728\" data-end=\"890\"\u003e\u003cstrong data-start=\"728\" data-end=\"754\"\u003eTraditional Log Shape:\u003c\/strong\u003e Perfect for creating elegant, classic buche\/log cakes with multiple layers, ideal for festive occasions and professional presentations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"891\" data-end=\"1056\"\u003e\n\u003cp data-start=\"893\" data-end=\"1056\"\u003e\u003cstrong data-start=\"893\" data-end=\"913\"\u003eSize \u0026amp; Capacity:\u003c\/strong\u003e The mould measures 220 x 60 x 50 mm, with a volume of 565 ml, making it ideal for creating detailed inserts and layers in log-shaped desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1267\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1267\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1077\"\u003eVersatile Use:\u003c\/strong\u003e Suitable for oven, microwave, freezer, and blast freezer use, this insert can withstand temperatures from -60°C (-76°F) to +230°C (+446°F), perfect for both baked and semi-frozen creations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1268\" data-end=\"1410\"\u003e\n\u003cp data-start=\"1270\" data-end=\"1410\"\u003e\u003cstrong data-start=\"1270\" data-end=\"1293\"\u003eDurable \u0026amp; Flexible:\u003c\/strong\u003e Made from platinum silicone, the insert ensures easy demoulding, flexibility for easy storage, and long-lasting use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1411\" data-end=\"1525\"\u003e\n\u003cp data-start=\"1413\" data-end=\"1525\"\u003e\u003cstrong data-start=\"1413\" data-end=\"1433\"\u003eDishwasher Safe:\u003c\/strong\u003e The Buche Cake Insert 565 is dishwasher safe, ensuring hassle-free cleaning after each use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1526\" data-end=\"1680\"\u003e\n\u003cp data-start=\"1528\" data-end=\"1680\"\u003e\u003cstrong data-start=\"1528\" data-end=\"1546\"\u003eMade in Italy:\u003c\/strong\u003e Designed and manufactured in Italy, this insert reflects Silikomart’s commitment to high-quality craftsmanship and innovative design.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1682\" data-end=\"1697\"\u003e\u003cstrong data-start=\"1682\" data-end=\"1697\"\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1698\" data-end=\"1747\"\u003e\n\u003cli data-start=\"1698\" data-end=\"1726\"\u003e\n\u003cp data-start=\"1700\" data-end=\"1726\"\u003e\u003cstrong data-start=\"1700\" data-end=\"1709\"\u003eSize:\u003c\/strong\u003e 220 x 60 x 50 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1727\" data-end=\"1747\"\u003e\n\u003cp data-start=\"1729\" data-end=\"1747\"\u003e\u003cstrong data-start=\"1729\" data-end=\"1740\"\u003eVolume:\u003c\/strong\u003e 565 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1749\" data-end=\"1781\"\u003e\u003cstrong data-start=\"1749\" data-end=\"1766\"\u003eProduct Code:\u003c\/strong\u003e 27.226.87.0060\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/l6u-xGezTGs\" height=\"658\" width=\"1170\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv class=\"caption\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":29377372356631,"sku":"27.226.87.0060","price":29.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/InsertBuche1.jpg?v=1589567794"},{"product_id":"dextrose-powder-gusta-supplies","title":"Dextrose Powder – Baking \u0026 Confectionery Use by Gusta Supplies","description":"\u003cp class=\"\" data-end=\"194\" data-start=\"115\"\u003e\u003cstrong data-end=\"194\" data-start=\"115\"\u003eDextrose Powder – High-Quality Corn-Based Sweetener\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"502\" data-start=\"196\"\u003eDextrose Powder (Monohydrate) is a sweetener derived from non-GMO corn. This fine, white crystalline powder offers a clean, sweet taste and smooth texture, making it an essential ingredient for a variety of applications, including baking, confectionery, beverages, and more.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"916\" data-start=\"504\"\u003eAlso known as glucose, Dextrose is a simple sugar that provides a quick source of energy. With a high Dextrose Equivalent (DE) of 99.5%, Gusta Supplies Dextrose Powder is easily digestible and perfect for improving texture, flavour, and volume in your recipes. Available in convenient 100g and 1kg repacks, this product is ideal for those who prefer smaller quantities without having to purchase in bulk.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"935\" data-start=\"918\"\u003e\u003cstrong data-end=\"935\" data-start=\"918\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1377\" data-start=\"937\"\u003e\n\u003cli class=\"\" data-end=\"1030\" data-start=\"937\"\u003e\n\u003cp class=\"\" data-end=\"1030\" data-start=\"939\"\u003e\u003cstrong data-end=\"962\" data-start=\"939\"\u003eSweet, Clean Flavour\u003c\/strong\u003e: Offers a mild, sweet taste without overpowering other ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1120\" data-start=\"1031\"\u003e\n\u003cp class=\"\" data-end=\"1120\" data-start=\"1033\"\u003e\u003cstrong data-end=\"1059\" data-start=\"1033\"\u003eVersatile Applications\u003c\/strong\u003e: Suitable for baking, candy making, energy drinks, and more.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1207\" data-start=\"1121\"\u003e\n\u003cp class=\"\" data-end=\"1207\" data-start=\"1123\"\u003e\u003cstrong data-end=\"1137\" data-start=\"1123\"\u003eFood Grade\u003c\/strong\u003e: Safe for human consumption, meeting international quality standards.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1304\" data-start=\"1208\"\u003e\n\u003cp class=\"\" data-end=\"1304\" data-start=\"1210\"\u003e\u003cstrong data-end=\"1235\" data-start=\"1210\"\u003eNon-GMO \u0026amp; Gluten-Free\u003c\/strong\u003e: Made from 100% natural corn with no genetically modified organisms.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1377\" data-start=\"1305\"\u003e\n\u003cp class=\"\" data-end=\"1377\" data-start=\"1307\"\u003e\u003cstrong data-end=\"1327\" data-start=\"1307\"\u003eMoisture Content\u003c\/strong\u003e: Max 10%, ensuring long shelf life and stability.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1396\" data-start=\"1379\"\u003e\u003cstrong data-end=\"1396\" data-start=\"1379\"\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1809\" data-start=\"1398\"\u003e\n\u003cli class=\"\" data-end=\"1523\" data-start=\"1398\"\u003e\n\u003cp class=\"\" data-end=\"1523\" data-start=\"1400\"\u003e\u003cstrong data-end=\"1426\" data-start=\"1400\"\u003eBaking \u0026amp; Confectionery\u003c\/strong\u003e: Enhances texture, adds moisture, and prevents staling in cakes, cookies, and other baked goods.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1634\" data-start=\"1524\"\u003e\n\u003cp class=\"\" data-end=\"1634\" data-start=\"1526\"\u003e\u003cstrong data-end=\"1539\" data-start=\"1526\"\u003eBeverages\u003c\/strong\u003e: Ideal for creating energy drinks, flavoured waters, and soft drinks with a balanced sweetness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1717\" data-start=\"1635\"\u003e\n\u003cp class=\"\" data-end=\"1717\" data-start=\"1637\"\u003e\u003cstrong data-end=\"1653\" data-start=\"1637\"\u003eEnergy Foods\u003c\/strong\u003e: Provides a quick source of glucose for energy-boosting snacks.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1809\" data-start=\"1718\"\u003e\n\u003cp class=\"\" data-end=\"1809\" data-start=\"1720\"\u003e\u003cstrong data-end=\"1742\" data-start=\"1720\"\u003eCulinary Emulsions\u003c\/strong\u003e: Useful in crafting smooth emulsions and sauces in modern cuisine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"2089\" data-start=\"1953\"\u003e\u003cstrong data-end=\"1978\" data-start=\"1953\"\u003eStorage Instructions:\u003c\/strong\u003e Store in a cool, dry, and dark place. Ensure packaging is sealed tightly to protect the product from moisture.\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"100g","offer_id":45517512671476,"sku":"","price":4.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45517512704244,"sku":"","price":15.25,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GUSTASUPPLIESDextrosePowder.jpg?v=1586496565"},{"product_id":"skim-milk-powder-parmalat-454g","title":"Skim Milk Powder – Low-Fat Dry Milk for Baking \u0026 Cooking by Gaylea, 454g","description":"\u003cp\u003eMade from 100% Canadian milk, Gaylea Skim Milk Powder is a convenient, shelf-stable alternative to fresh milk, ideal for both everyday and professional use. With less than 1.5% milk fat, it delivers all the essential milk solids — without the added fat — making it a go-to ingredient for low-fat baking and clean-label formulations.\u003c\/p\u003e\n\u003cp\u003eSkim milk powder enhances browning, tenderness, and rise in baked goods like bread, muffins, pancakes, and cookies, while also serving as a reliable thickener for soups, sauces, yogurt, gravies, and pudding. Its neutral flavour and long shelf life make it perfect for dry mixes such as hot chocolate blends or instant batters.\u003c\/p\u003e\n\u003ch3\u003eHow It Compares to Whole Milk Powder:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLower in fat (\u0026lt;1.5%) for a lighter result and longer shelf life\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIdeal for lean baking and high-heat applications without greasiness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOffers structure and tenderness without adding richness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUnlike whole milk powder (which contains ~26–28% fat), skim milk powder will not contribute creaminess or a full-bodied taste, but it excels in recipes where fat is already controlled separately\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRecommended Uses:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBaking: breads, pancakes, rolls, cookies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBeverages: instant mixes, dry milk drinks, hot chocolate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCooking: yogurt, sauces, soups, gravies, puddings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBulk prep: bakery blends, dry goods, pantry storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eKey Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eLow-fat, high-protein milk powder\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat for yeast-based recipes and browning\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eClean dairy flavour with long shelf life\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMade from 100% Canadian milk\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c!----\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Gaylea","offers":[{"title":"Default Title","offer_id":29510113067031,"sku":"","price":9.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/GUSTASUPPLIESSkimMilkPowder.jpg?v=1586489962"},{"product_id":"silikomart-quenelle-24-silicone-mould","title":"SILIKOMART Quenelle 24 (Silicone Mould)","description":"\u003cp data-end=\"513\" data-start=\"144\"\u003eElevate your creations with the Silikomart Quenelle 24 Silicone Mould, designed to craft elegant 3D quenelle shapes for both sweet and savory dishes. The mould features an innovative design with an innovative border that gives a distinctive rounded base to your creations, ensuring perfect results and easy unmoulding with every use.\u003c\/p\u003e\n\u003cp data-end=\"964\" data-start=\"515\"\u003eIdeal for semifreddos, ice cream, and baked goods, the Quenelle 24 is a versatile tool in any pastry chef’s kitchen. The flexible silicone material ensures that your quenelles retain their shape and are easily removed from the mould every time, providing you with clean, precise details. Suitable for both hot and cold preparations, this mould can withstand temperatures ranging from -60°C (-76°F) to +230°C (+446°F).\u003c\/p\u003e\n\u003cp data-end=\"1160\" data-start=\"966\"\u003eWhether you’re creating mini portions for plated desserts or decorative garnishes, the Silikomart Quenelle 24 mould will provide the precision and creativity needed for every recipe.\u003c\/p\u003e\n\u003cp data-end=\"1179\" data-start=\"1162\"\u003e\u003cstrong data-end=\"1179\" data-start=\"1162\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1963\" data-start=\"1181\"\u003e\n\u003cli data-end=\"1308\" data-start=\"1181\"\u003e\n\u003cp data-end=\"1308\" data-start=\"1183\"\u003e\u003cstrong data-end=\"1202\" data-start=\"1183\"\u003eElegant Design:\u003c\/strong\u003e Create 3D quenelle shapes with a rounded base, perfect for sweet and savory preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1465\" data-start=\"1310\"\u003e\n\u003cp data-end=\"1465\" data-start=\"1312\"\u003e\u003cstrong data-end=\"1330\" data-start=\"1312\"\u003eVersatile Use:\u003c\/strong\u003e Ideal for semifreddos, ice cream, and baked goods, the Quenelle 24 is suitable for both hot and cold applications.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1589\" data-start=\"1467\"\u003e\n\u003cp data-end=\"1589\" data-start=\"1469\"\u003e\u003cstrong data-end=\"1489\" data-start=\"1469\"\u003eEasy Unmoulding:\u003c\/strong\u003e The innovative border ensures easy unmoulding while preserving every detail of your design.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1831\" data-start=\"1591\"\u003e\n\u003cp data-end=\"1831\" data-start=\"1593\"\u003e\u003cstrong data-end=\"1616\" data-start=\"1593\"\u003eDurable \u0026amp; Flexible:\u003c\/strong\u003e Made from high-quality silicone, safe for use in ovens, freezers, and blast chillers. Resists temperatures from -60°C (-76°F) to +230°C (+446°F) and is dishwasher safe for easy cleaning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1963\" data-start=\"1833\"\u003e\n\u003cp data-end=\"1963\" data-start=\"1835\"\u003e\u003cstrong data-end=\"1853\" data-start=\"1835\"\u003eMade in Italy:\u003c\/strong\u003e Crafted in Italy, offering superior craftsmanship and innovative design for professional results.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1985\" data-start=\"1965\"\u003e\u003cstrong data-end=\"1985\" data-start=\"1965\"\u003eSize \u0026amp; Capacity:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2057\" data-start=\"1987\"\u003e\n\u003cli data-end=\"2016\" data-start=\"1987\"\u003e\n\u003cp data-end=\"2016\" data-start=\"1989\"\u003e\u003cstrong data-end=\"1998\" data-start=\"1989\"\u003eSize:\u003c\/strong\u003e 63 x 29 x 28 mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2057\" data-start=\"2017\"\u003e\n\u003cp data-end=\"2057\" data-start=\"2019\"\u003e\u003cstrong data-end=\"2030\" data-start=\"2019\"\u003eVolume:\u003c\/strong\u003e 12 x 24 ml (Total: 288 ml)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2091\" data-start=\"2059\"\u003e\u003cstrong data-end=\"2076\" data-start=\"2059\"\u003eProduct Code:\u003c\/strong\u003e 36.187.87.0065\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/PqFHb3Q6LL4\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\n\u003cdiv class=\"caption\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":31765954592832,"sku":"36.187.87.0065","price":33.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/QUENELLE24-QUENELLE-SILICONEMOULD63X29H28MM1.jpg?v=1589583288"},{"product_id":"silikomart-litaliano-kit-for-ice-cream-popsicle","title":"SILIKOMART L'Italiano Kit For Ice-Cream \u0026 Popsicle","description":"\u003cdiv class=\"caption\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"520\" data-start=\"169\"\u003eL'Italiano by Silikomart Professional introduces an innovative and functional kit that redefines how you create ice cream and popsicles — now with double-flavoured layers! This exclusive Silikomart-patented kit allows you to craft dual-layered frozen pops with ease, combining both flavour and texture for a truly elevated treat.\u003c\/p\u003e\n\u003cp data-end=\"1022\" data-start=\"522\"\u003eDesigned to create two-part frozen desserts on a stick, the silicone mould portion enables you to create layered ice creams or pops with a centered core of your choice, adding a unique dimension to the traditional popsicle. The plastic support ensures the stick remains securely centered, delivering consistent and clean results every time. With the ability to combine multiple flavours and textures, this kit enhances both the look and taste of your frozen creations.\u003c\/p\u003e\n\u003cp data-end=\"1195\" data-start=\"1024\"\u003ePerfect for custom ice cream bars and popsicles, this kit provides the versatility to create unique, delicious frozen desserts that will stand out at any occasion.\u003c\/p\u003e\n\u003cp data-end=\"1214\" data-start=\"1197\"\u003e\u003cstrong data-end=\"1214\" data-start=\"1197\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2623\" data-start=\"1216\"\u003e\n\u003cli data-end=\"1431\" data-start=\"1216\"\u003e\n\u003cp data-end=\"1431\" data-start=\"1218\"\u003e\u003cstrong data-end=\"1245\" data-start=\"1218\"\u003eDual-Flavour Popsicles:\u003c\/strong\u003e Create double-flavoured ice creams and popsicles with the ability to layer different textures and flavours in the same dessert. Add a centered core for extra flavour complexity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1617\" data-start=\"1435\"\u003e\n\u003cp data-end=\"1617\" data-start=\"1437\"\u003e\u003cstrong data-end=\"1459\" data-start=\"1437\"\u003eInnovative Design:\u003c\/strong\u003e The silicone mould allows for easy release, while the plastic support keeps the stick perfectly centered, ensuring consistent results with every use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1891\" data-start=\"1619\"\u003e\n\u003cp data-end=\"1643\" data-start=\"1621\"\u003e\u003cstrong data-end=\"1641\" data-start=\"1621\"\u003eSize \u0026amp; Capacity:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1891\" data-start=\"1646\"\u003e\n\u003cli data-end=\"1727\" data-start=\"1646\"\u003e\n\u003cp data-end=\"1727\" data-start=\"1648\"\u003e\u003cstrong data-end=\"1668\" data-start=\"1648\"\u003eBlue Mould Size:\u003c\/strong\u003e 55 x 105 x 22 mm, with a volume of 97 ml per cavity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1813\" data-start=\"1730\"\u003e\n\u003cp data-end=\"1813\" data-start=\"1732\"\u003e\u003cstrong data-end=\"1753\" data-start=\"1732\"\u003eGreen Mould Size:\u003c\/strong\u003e 37 x 90 x 13.5 mm, with a volume of 36 ml per cavity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1891\" data-start=\"1816\"\u003e\n\u003cp data-end=\"1891\" data-start=\"1818\"\u003eIncludes 100 wooden sticks for a complete popsicle-making experience.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2121\" data-start=\"1893\"\u003e\n\u003cp data-end=\"2121\" data-start=\"1895\"\u003e\u003cstrong data-end=\"1925\" data-start=\"1895\"\u003eVersatile Temperature Use:\u003c\/strong\u003e This kit is perfect for the oven, freezer, and blast freezer. It can withstand temperatures from -60°C (-76°F) to +230°C (+446°F), making it ideal for various frozen desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2293\" data-start=\"2123\"\u003e\n\u003cp data-end=\"2293\" data-start=\"2125\"\u003e\u003cstrong data-end=\"2148\" data-start=\"2125\"\u003eDurable \u0026amp; Flexible:\u003c\/strong\u003e Made from high-quality silicone, the moulds are durable, flexible, and allow for easy demoulding, ensuring perfect popsicles every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2395\" data-start=\"2295\"\u003e\n\u003cp data-end=\"2395\" data-start=\"2297\"\u003e\u003cstrong data-end=\"2317\" data-start=\"2297\"\u003eDishwasher Safe:\u003c\/strong\u003e The L'Italiano Kit is dishwasher safe, making cleanup quick and easy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2623\" data-start=\"2397\"\u003e\n\u003cp data-end=\"2623\" data-start=\"2399\"\u003e\u003cstrong data-end=\"2417\" data-start=\"2399\"\u003eMade in Italy:\u003c\/strong\u003e Designed and manufactured in Italy, this Silikomart L'Italiano Kit is a perfect example of Silikomart’s commitment to premium quality, innovative design, and professional craftsmanship.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2642\" data-start=\"2625\"\u003e\u003cstrong data-end=\"2640\" data-start=\"2625\"\u003eDimensions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2794\" data-start=\"2643\"\u003e\n\u003cli data-end=\"2700\" data-start=\"2643\"\u003e\n\u003cp data-end=\"2700\" data-start=\"2645\"\u003e\u003cstrong data-end=\"2665\" data-start=\"2645\"\u003eBlue Mould Size:\u003c\/strong\u003e 55 x 105 x 22 mm (Volume: 97 ml)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2760\" data-start=\"2701\"\u003e\n\u003cp data-end=\"2760\" data-start=\"2703\"\u003e\u003cstrong data-end=\"2724\" data-start=\"2703\"\u003eGreen Mould Size:\u003c\/strong\u003e 37 x 90 x 13.5 mm (Volume: 36 ml)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2794\" data-start=\"2761\"\u003e\n\u003cp data-end=\"2794\" data-start=\"2763\"\u003e\u003cstrong data-end=\"2776\" data-start=\"2763\"\u003eIncludes:\u003c\/strong\u003e 100 wooden sticks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2828\" data-start=\"2796\"\u003e\u003cstrong data-end=\"2813\" data-start=\"2796\"\u003eProduct Code:\u003c\/strong\u003e 25.365.99.0065\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":31766907256896,"sku":"25.365.99.0065","price":139.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/L_ITALIANO-KITFORICE-CREAMANDICE-LOLLY1_115bf8d4-4baa-40fa-935c-32bd2e2e73b6.jpg?v=1589575329"},{"product_id":"silikomart-buche-cake-1300-silicone-mould","title":"SILIKOMART Buche Cake 1300 (Silicone Mould)","description":"\u003cp data-end=\"490\" data-start=\"151\"\u003eThe Silikomart Buche Cake 1300 Silicone Mould offers a classic log shape, perfect for creating both sweet and savoury creations with a refined, traditional presentation. Ideal for mousse cakes, baked cakes, frozen ice cream cakes, and even gelatine desserts, this mould brings elegance to any dessert table.\u003c\/p\u003e\n\u003cp data-end=\"786\" data-start=\"492\"\u003eThe Buche Cake 1300 mould features a generous volume of 1300 ml, allowing you to create larger multi-layered bûches or log cakes. For an even more intricate design, pair this mould with the \u003ca href=\"https:\/\/supplies.gusta.ca\/products\/silikomart-buche-cake-insert-565-silicone-mould\"\u003eBuche Cake Insert 565\u003c\/a\u003e, enabling the creation of layered, visually striking desserts.\u003c\/p\u003e\n\u003cp data-end=\"805\" data-start=\"788\"\u003e\u003cstrong data-end=\"805\" data-start=\"788\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1925\" data-start=\"807\"\u003e\n\u003cli data-end=\"973\" data-start=\"807\"\u003e\n\u003cp data-end=\"973\" data-start=\"809\"\u003e\u003cstrong data-end=\"835\" data-start=\"809\"\u003eTraditional Log Shape:\u003c\/strong\u003e The log shape adds a touch of tradition and elegance to your desserts, making it perfect for creating classic bûche or log cakes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1165\" data-start=\"977\"\u003e\n\u003cp data-end=\"1165\" data-start=\"979\"\u003e\u003cstrong data-end=\"999\" data-start=\"979\"\u003eSize \u0026amp; Capacity:\u003c\/strong\u003e The mould measures 250 x 90 x 70 mm, with a total volume of 1300 ml, making it ideal for creating larger log cakes, mousse layers, or even savoury creations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1407\" data-start=\"1167\"\u003e\n\u003cp data-end=\"1407\" data-start=\"1169\"\u003e\u003cstrong data-end=\"1187\" data-start=\"1169\"\u003eVersatile Use:\u003c\/strong\u003e Suitable for oven, microwave, freezer, and blast freezer use, this mould can withstand temperatures from -60°C (-76°F) to +230°C (+446°F). Perfect for both baked and semi-frozen desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1600\" data-start=\"1409\"\u003e\n\u003cp data-end=\"1600\" data-start=\"1411\"\u003e\u003cstrong data-end=\"1434\" data-start=\"1411\"\u003eDurable \u0026amp; Flexible:\u003c\/strong\u003e Made from platinum silicone, the mould ensures easy demoulding, durability, and long-lasting use. Its flexibility makes it easy to store when not in use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1719\" data-start=\"1602\"\u003e\n\u003cp data-end=\"1719\" data-start=\"1604\"\u003e\u003cstrong data-end=\"1624\" data-start=\"1604\"\u003eDishwasher Safe:\u003c\/strong\u003e The Buche Cake 1300 is dishwasher safe, making clean-up quick and easy after each use.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1925\" data-start=\"1721\"\u003e\n\u003cp data-end=\"1925\" data-start=\"1723\"\u003e\u003cstrong data-end=\"1741\" data-start=\"1723\"\u003eMade in Italy:\u003c\/strong\u003e Designed and manufactured in Italy, the Silikomart Buche Cake 1300 Silicone Mould reflects Silikomart’s dedication to high-quality craftsmanship and innovative design.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1981\" data-start=\"1927\"\u003e\u003cstrong data-end=\"1942\" data-start=\"1927\"\u003eDimensions:\u003c\/strong\u003e 250 x 90 x 70 mm\u003cbr data-end=\"1962\" data-start=\"1959\"\u003e\u003cstrong data-end=\"1973\" data-start=\"1962\"\u003eVolume:\u003c\/strong\u003e 1300 ml\u003c\/p\u003e\n\u003cp data-end=\"2015\" data-start=\"1983\"\u003e\u003cstrong data-end=\"2000\" data-start=\"1983\"\u003eProduct Code:\u003c\/strong\u003e 27.259.87.0060\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/l6u-xGezTGs\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv class=\"caption\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":31767077191744,"sku":"27.259.87.0060","price":42.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/Buche1.jpg?v=1589567466"},{"product_id":"the-secrets-of-ice-cream-en-es","title":"The Secrets of Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eAn encyclopedic book that summarizes like few others one of the most complete formulation philosophies that has created a following worldwide.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertise in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the serving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance.\u003c\/p\u003e\n\u003cp\u003eYou can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new  queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.\u003c\/p\u003e\n\u003cp\u003eThis ice-cream game is nothing other than a well-defined rigorous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.\u003c\/p\u003e\n\u003cp\u003e‘The secrets of ice-cream. Ice-cream without secrets’ is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.\u003c\/p\u003e\n\u003cp\u003eThis work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different families, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Angelo Corvitto\u003cbr\u003e• 392 pages\u003cbr\u003e• Published in 2004\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_6_480x480.jpg?v=1636787665\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_8_480x480.jpg?v=1636787685\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/The_Secrets_of_Ice_Cream_EN_ES_9_480x480.jpg?v=1636787697\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517552431265,"sku":"","price":159.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/TheSecretsofIceCream_EN_ES_1.jpg?v=1590988262"},{"product_id":"30-indispensable-ice-cream-en-es","title":"30 Indispensable Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e30 indispensable ice creams arises from the need to meet the growing demand for ice cream training with a practical product, made to be easily integrated into the daily routine of a workshop. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e30 indispensable ice creams and sorbets have been selected to produce a suitable display case, at the same level as a more pluralistic, demanding, and informed clientele. The book is the result of the professional background of Jaume Turró, one of the most prestigious ice cream makers, and Spain’s 2012 Ice Cream Champion. But in addition to his solid training in ice cream and pastry, Turró's experience in managing two leading ice cream shops in The Maresme of Barcelona are the best guarantee for a book that offers a creative as well as commercial offer. Thus, the author proposes ice creams of wide acceptance such as vanilla, universal classics such as stracciatella, gastronomic proposals such as dark chocolate ice cream and ice creams that define our identity as professionals, such as strawberry.\u003c\/p\u003e\n\u003cp\u003eThis book is not only an excellent ally to launch a display case that is different from the competition, in which each recipe is expanded with context information about its source, technical comments on the parameters chosen, tips, and tricks. It is a recipe book that assumes the gastronomic value that ice cream must have and does not turn its back on the habits that today are imposed on food trends, through the use of low fat products and good formulations. For this purpose, one of the premises that is explained in the book is that the technological ingredients perform their function within the recipe without detracting strength and sharpness on the palate from the ice cream. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e• Dairy ice cream\u003cbr\u003e• Stracciatella\u003cbr\u003e• Walnut and cream\u003cbr\u003e• Tutti-frutti\u003cbr\u003e• Hazelnut\u003cbr\u003e• Strawberry\u003cbr\u003e• Dark chocolate\u003cbr\u003e• Yogurt\u003cbr\u003e• Whiskey cream\u003cbr\u003e• Tiramisú\u003cbr\u003e• Pistachio\u003cbr\u003e• Coconut\u003cbr\u003e• Rum and raisin\u003cbr\u003e• Melon sorbet\u003cbr\u003e• Dulce de leche\u003cbr\u003e• Frozen custard, biscuit glacé\u003cbr\u003e• Lemon sorbet\u003cbr\u003e• Catalan custard\u003cbr\u003e• Soft serve yogurt\u003cbr\u003e• Raspberry sorbet\u003cbr\u003e• White chocolate\u003cbr\u003e• Mango and passion fruit sorbet\u003cbr\u003e• Cinnamon milk\u003cbr\u003e• Mojito sorbet\u003cbr\u003e• Coffee\u003cbr\u003e• Banana\u003cbr\u003e• White chocolate\u003cbr\u003e• Turrón\u003cbr\u003e• Mandarin sorbet\u003cbr\u003e• Cocoa\u003cbr\u003e• Cheese cake\u003cbr\u003e• Mint and chocolate\u003cbr\u003e• Vanilla\u003cbr\u003e• Light vanilla        \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAwards\u003c\/strong\u003e: Best Ice Cream Book in the World 2018 (by \u003ca href=\"http:\/\/www.cookbookfair.com\/index.php\/gourmand-awards\/general-presentation\" target=\"_blank\"\u003eGourmand World Cookbook Awards\u003c\/a\u003e)\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English \u0026amp; Spanish\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Jaume Turró\u003cbr\u003e• 144 pages\u003cbr\u003e• Published in 2017\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517569798305,"sku":"","price":71.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/30IndispensableIceCream_EN_ES_1.jpg?v=1613277024"},{"product_id":"mas-artisan-toppings-and-marble-decoration-for-the-ice-cream-en-es","title":"Mas: Artisan Toppings and Marble Decoration for the Ice Cream (EN\/ES)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eToppings and ice cream form a perfect pairing in a book that goes through solid chocolate, fruit and its possibilities, marbling, and chunks.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe master ice cream maker Mario Masiá debuts in the publishing world with his first book. \u003c\/span\u003e\u003cspan\u003eMás \u003c\/span\u003e\u003cspan\u003eis a publishing project that wants to reclaim the topping from an artisan and creative perspective. As an indisputable ally of ice cream, it is not only one of its main selling points, it is also what provides a much more attractive and complex tasting experience. The book gathers about a hundred recipes that revolve around perfect sub-zero pairings, based on very different toppings, as well as ice cream and artisanal sorbets. Combinations that continue being a sample of the versatility and potential of a complement called to have a much more relevant role in ice cream.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMás \u003c\/span\u003e\u003cspan\u003eis the starting point of many other alliances between ice cream and toppings, as long as they have a common denominator, a criterion in their application and a prior study of their inclusion in the conditions in which they are exhibited and preserved.The book is structured in four major chapters that go over Solid Chocolate (stracciatella) and Comtessa; fruit and its possibilities (from the classic tutti-frutti to nitrogen); Marbling; and, finally, Chunks. Pastry components as universal as ganache and gianduja, contemporary gelling agents, lyophilized fruit, liquid nitrogen, common workshop tools such as silicone molds, guitar sheets, oven trays, and polyethylene frames, open a new playground for ice cream making.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMario Masiá was captain of the Spanish Team which was the runner-up at the 2016 Ice Cream World Cup and Spain’s Ice Cream Champion in 2011. He heads Masiá Heladeros Artesanos, which has five establishments in Sant Vicent del Raspeig (Alicante), and a history that goes back to 1963.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e• Language: English \u0026amp; Spanish\u003cbr\u003e• Author(s): Mario Masiá\u003cbr\u003e• 182 pages\u003cbr\u003e• Published in 2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eContents:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOLID CHOCOLATE (crispy)\u003c\/strong\u003e\u003cbr\u003e• White chocolate flakes with dehydrated raspberry\u003cbr\u003e• Thick black chocolate flakes\u003cbr\u003e• Confetti (colored chocolates)\u003cbr\u003e• Chocolate and cream millefeuilles\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFRUIT AND ITS DECLENSIONS (from classic tutti-frutti to nitrogen)\u003c\/strong\u003e\u003cbr\u003e• Classic tutti frutti\u003cbr\u003e• Gelled fruit - Tutti-frutti version I\u003cbr\u003e• Nitrogen tutti frutti - Tutti-frutti version II\u003cbr\u003e• Quince dice\u003cbr\u003e• Caramelized apple dice\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMARBLING (fruit and chocolate sauces, jams, creams...)\u003c\/strong\u003e\u003cbr\u003e• Compotes\u003cbr\u003e• Coulis or fruit sauces\u003cbr\u003e• Chocolate marble\u003cbr\u003e• Egg yolk creams\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRISPY CHUNKS\u003c\/strong\u003e\u003cbr\u003e• Caramelized hazelnut ganache\u003cbr\u003e• Lemon, cinnamon and almond praliné crisp\u003cbr\u003e• Turrón de Jijona\u003cbr\u003e• Pumpkin seeds\u003cbr\u003e• Crispy gianduja dice\u003cbr\u003e• Moisture-proof lime cookie\u003cbr\u003e• Streusel\u003cbr\u003e• Speculoos cookie\u003cbr\u003e• Coconut crisp\u003cbr\u003e• Toffee with caramelized peanut\u003cbr\u003e• Coconut dacquoise with crispy nuts\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/Mas_Artisan_Toppings_and_Marble_Decoration_for_the_Ice_Cream_EN_ES_3_480x480.jpg?v=1636786313\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":34517626257569,"sku":"","price":62.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/MasArtisanToppingsandMarbleDecorationfortheIceCream_EN_ES_1.jpg?v=1590985845"},{"product_id":"louis-francois-inulin-chicory-prebiotic-fibre","title":"LOUIS FRANCOIS Inulin – Prebiotic Fibre for Texture \u0026 Sugar Reduction","description":"\u003cp\u003eLouis Francois Inulin is a pure chicory-root fibre used to add body, improve moisture retention, and support sugar or fat reduction in pastry, frozen desserts, confectionery, and beverages. It has a neutral to slightly sweet taste and helps build a smoother texture while adding prebiotic fibre.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into the liquid phase with moderate heat and stirring. For easier incorporation, premix with part of the sugar or other dry ingredients before adding to liquid. Allow up to 2 hours for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 2 to 10% of total recipe weight, depending on the application and the amount of fibre, body, or sugar reduction you want. Start lower in recipes that are new to added fibre.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReduced-sugar batters, doughs, and sponge cakes for added softness and body\u003c\/li\u003e\n\u003cli\u003eFruit fillings, caramels, and fibre-enriched confectionery\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for better creaminess and reduced iciness\u003c\/li\u003e\n\u003cli\u003eSmoothies, shakes, and beverages for soluble fibre with minimal flavour impact\u003c\/li\u003e\n\u003cli\u003eVegan or functional recipes where you want some fat or sugar replacement\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to slightly yellow powder with a mild sweetness and no noticeable odour. It is a pure inulin with no additives, has low glycemic impact, and is well suited to clean-label, plant-based, and functional formulations. It needs heat and\/or sugar to disperse properly and takes about 2 hours to fully rehydrate.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with cold-soluble inulins, this pure inulin contains no added sugar, giving you more control over sweetness and formulation. The tradeoff is that it needs heat and\/or sugar, plus resting time, to hydrate properly. That makes it a better fit for professional recipes where ingredient purity and recipe control matter more than instant dispersion.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from chicory root.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":42409520726260,"sku":"","price":14.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":42409520759028,"sku":"10167","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedInulin1_7562b4e0-4bfd-4aeb-8147-74e751a5a8f6.jpg?v=1726703015"},{"product_id":"sosa-cold-inulin-prebiotic-fibre-500g","title":"SOSA Cold Inulin – Prebiotic Fibre for Baking \u0026 Creamy Textures, 500g","description":"\u003cp data-start=\"199\" data-end=\"585\" class=\"\"\u003eSOSA Cold Inulin is a 100% plant-based, prebiotic dietary fiber extracted from chicory root. Designed for versatility, it enhances texture and creaminess in both hot and cold preparations. With a composition of 90% fiber and 10% sugars, it offers a mild sweetness, making it an excellent partial substitute for fat and sugar in various recipes.\u003c\/p\u003e\n\u003ch3 data-start=\"592\" data-end=\"623\" class=\"\"\u003e\u003cstrong data-start=\"596\" data-end=\"621\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"624\" data-end=\"1276\"\u003e\n\u003cli data-start=\"624\" data-end=\"814\" class=\"\"\u003e\n\u003cp data-start=\"626\" data-end=\"814\" class=\"\"\u003e\u003cstrong data-start=\"626\" data-end=\"649\"\u003eTexture Enhancement\u003c\/strong\u003e: Provides a creamy mouthfeel and a slight fatty sensation, enriching the texture of preparations without adding actual fats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"815\" data-end=\"979\" class=\"\"\u003e\n\u003cp data-start=\"817\" data-end=\"979\" class=\"\"\u003e\u003cstrong data-start=\"817\" data-end=\"836\"\u003eSugar Reduction\u003c\/strong\u003e: Its mild sweetness allows for partial sugar replacement, aiding in the creation of healthier recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"980\" data-end=\"1148\" class=\"\"\u003e\n\u003cp data-start=\"982\" data-end=\"1148\" class=\"\"\u003e\u003cstrong data-start=\"982\" data-end=\"1001\"\u003eCold Solubility\u003c\/strong\u003e: Easily dissolves in cold liquids with strong agitation, eliminating the need for heat during preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1149\" data-end=\"1276\" class=\"\"\u003e\n\u003cp data-start=\"1151\" data-end=\"1276\" class=\"\"\u003e\u003cstrong data-start=\"1151\" data-end=\"1173\"\u003ePrebiotic Benefits\u003c\/strong\u003e: Supports digestive health by promoting beneficial gut bacteria.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1283\" data-end=\"1310\" class=\"\"\u003e\u003cstrong data-start=\"1287\" data-end=\"1308\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1311\" data-end=\"1690\"\u003e\n\u003cli data-start=\"1311\" data-end=\"1416\" class=\"\"\u003e\n\u003cp data-start=\"1313\" data-end=\"1416\" class=\"\"\u003e\u003cstrong data-start=\"1313\" data-end=\"1326\"\u003eHydration\u003c\/strong\u003e: Dissolve in hot or cold liquids using strong agitation (e.g., blender) for one minute.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1417\" data-end=\"1554\" class=\"\"\u003e\n\u003cp data-start=\"1419\" data-end=\"1554\" class=\"\"\u003e\u003cstrong data-start=\"1419\" data-end=\"1430\"\u003eResting\u003c\/strong\u003e: Allow the mixture to rest at 5 °C for at least 12 hours to achieve full hydration.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1555\" data-end=\"1690\" class=\"\"\u003e\n\u003cp data-start=\"1557\" data-end=\"1690\" class=\"\"\u003e\u003cstrong data-start=\"1557\" data-end=\"1569\"\u003eFreezing\u003c\/strong\u003e: The hydrated product is 100% freezable, maintaining its properties after thawing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1697\" data-end=\"1719\" class=\"\"\u003e\u003cstrong data-start=\"1701\" data-end=\"1717\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1720\" data-end=\"2134\"\u003e\n\u003cli data-start=\"1720\" data-end=\"1869\" class=\"\"\u003e\n\u003cp data-start=\"1722\" data-end=\"1869\" class=\"\"\u003e\u003cstrong data-start=\"1722\" data-end=\"1741\"\u003ePastry \u0026amp; Baking\u003c\/strong\u003e: Ideal for creams, mousses, cremeux, and baked goods, providing structure and moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1870\" data-end=\"2013\" class=\"\"\u003e\n\u003cp data-start=\"1872\" data-end=\"2013\" class=\"\"\u003e\u003cstrong data-start=\"1872\" data-end=\"1891\"\u003eFrozen Desserts\u003c\/strong\u003e: Enhances texture in ice creams and sorbets without the need for additional fats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2014\" data-end=\"2134\" class=\"\"\u003e\n\u003cp data-start=\"2016\" data-end=\"2134\" class=\"\"\u003e\u003cstrong data-start=\"2016\" data-end=\"2037\"\u003eMeringues \u0026amp; Foams\u003c\/strong\u003e: Improves stability and mouthfeel in whipped preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2141\" data-end=\"2169\" class=\"\"\u003e\u003cstrong data-start=\"2145\" data-end=\"2167\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2170\" data-end=\"2374\"\u003e\n\u003cli data-start=\"2170\" data-end=\"2225\" class=\"\"\u003e\n\u003cp data-start=\"2172\" data-end=\"2225\" class=\"\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2187\"\u003eGeneral Use\u003c\/strong\u003e: 50–100 g per liter of preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2226\" data-end=\"2374\" class=\"\"\u003e\n\u003cp data-start=\"2228\" data-end=\"2256\" class=\"\"\u003e\u003cstrong data-start=\"2228\" data-end=\"2253\"\u003eSpecific Applications\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-start=\"2259\" data-end=\"2374\"\u003e\n\u003cli data-start=\"2259\" data-end=\"2279\" class=\"\"\u003e\n\u003cp data-start=\"2261\" data-end=\"2279\" class=\"\"\u003eMeringues: 5–10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2282\" data-end=\"2300\" class=\"\"\u003e\n\u003cp data-start=\"2284\" data-end=\"2300\" class=\"\"\u003eMousses: 5–10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2303\" data-end=\"2374\" class=\"\"\u003e\n\u003cp data-start=\"2305\" data-end=\"2374\" class=\"\"\u003eIce creams and sorbets: 5–20%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2381\" data-end=\"2402\" class=\"\"\u003e\u003cstrong data-start=\"2385\" data-end=\"2400\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2403\" data-end=\"2587\"\u003e\n\u003cli data-start=\"2403\" data-end=\"2456\" class=\"\"\u003e\n\u003cp data-start=\"2405\" data-end=\"2456\" class=\"\"\u003e\u003cstrong data-start=\"2405\" data-end=\"2416\"\u003eDietary\u003c\/strong\u003e: Suitable for vegetarians and vegans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2457\" data-end=\"2508\" class=\"\"\u003e\n\u003cp data-start=\"2459\" data-end=\"2508\" class=\"\"\u003e\u003cstrong data-start=\"2459\" data-end=\"2477\"\u003eCertifications\u003c\/strong\u003e: Halal and Kosher certified.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2509\" data-end=\"2555\" class=\"\"\u003e\n\u003cp data-start=\"2511\" data-end=\"2555\" class=\"\"\u003e\u003cstrong data-start=\"2511\" data-end=\"2524\"\u003eAllergens\u003c\/strong\u003e: Free from common allergens.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1645\" data-end=\"1665\" class=\"\"\u003e\u003cstrong data-start=\"1645\" data-end=\"1665\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":35063297441953,"sku":"50063","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAColdInuline.jpg?v=1594752099"},{"product_id":"sosa-oligofructose-500g","title":"SOSA Oligofructose – Prebiotic Soluble Fiber \u0026 Sugar Replacer, 500g","description":"\u003cp data-start=\"375\" data-end=\"801\" class=\"\"\u003eSosa Oligofructose is a highly soluble, mildly sweet prebiotic fiber derived from chicory root. Designed for modern pastry and nutritional applications, it functions as a low-calorie sugar substitute that also enhances texture and fiber content in your creations. With 30–50% the sweetness of sugar and excellent cold solubility, it can be used in a wide range of baked goods, frozen desserts, bars, and beverages.\u003c\/p\u003e\n\u003cp data-start=\"803\" data-end=\"1119\" class=\"\"\u003eOligofructose helps retain moisture, prevent crystallization, and add crispness—especially in low-fat or reduced-sugar recipes. It also works as a natural binder in cereal bars and granola formulations. Its versatility makes it a favourite among pastry chefs, product developers, and health-conscious creators alike.\u003c\/p\u003e\n\u003ch3 data-start=\"1126\" data-end=\"1187\" class=\"\"\u003eOligofructose vs. Inulin: What's the Difference?\u003c\/h3\u003e\n\u003cp data-start=\"1188\" data-end=\"1466\" class=\"\"\u003eWhile both oligofructose and inulin are dietary fibers derived from chicory root, they serve slightly different functions. Oligofructose consists of shorter fructose chains, making it more soluble and slightly sweet—ideal for sugar replacement and texture improvement.\u003c\/p\u003e\n\u003cp data-start=\"1468\" data-end=\"1790\" class=\"\"\u003eInulin, on the other hand, contains longer chains and is virtually non-sweet. It’s best suited for fat replacement, fiber enrichment, and building body in dairy-free or low-fat products. When a light sweetness and smooth solubility are needed—especially in cold applications—oligofructose is the better choice.\u003c\/p\u003e\n\u003ch3 data-start=\"1797\" data-end=\"1822\" class=\"\"\u003eUse \u0026amp; Preparation\u003c\/h3\u003e\n\u003cul data-start=\"1823\" data-end=\"2050\"\u003e\n\u003cli data-start=\"1823\" data-end=\"1893\" class=\"\"\u003e\n\u003cp data-start=\"1825\" data-end=\"1893\" class=\"\"\u003eSolubility: Dissolves easily in both cold and hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1894\" data-end=\"1962\" class=\"\"\u003e\n\u003cp data-start=\"1896\" data-end=\"1962\" class=\"\"\u003eUsage: Incorporate directly into liquids, batters, or syrups\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1963\" data-end=\"2050\" class=\"\"\u003e\n\u003cp data-start=\"1965\" data-end=\"2050\" class=\"\"\u003ePairing: Often combined with high-intensity sweeteners to reduce or replace sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2057\" data-end=\"2077\" class=\"\"\u003eApplications\u003c\/h3\u003e\n\u003cul data-start=\"2078\" data-end=\"2464\"\u003e\n\u003cli data-start=\"2078\" data-end=\"2156\" class=\"\"\u003e\n\u003cp data-start=\"2080\" data-end=\"2156\" class=\"\"\u003eBaked Goods: Adds softness and moisture to muffins, cakes, and cookies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2157\" data-end=\"2237\" class=\"\"\u003e\n\u003cp data-start=\"2159\" data-end=\"2237\" class=\"\"\u003eFrozen Desserts: Lowers freezing point for smoother ice cream and sorbet\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2238\" data-end=\"2306\" class=\"\"\u003e\n\u003cp data-start=\"2240\" data-end=\"2306\" class=\"\"\u003eLow-Fat Cookies: Enhances crispness while contributing fiber\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2307\" data-end=\"2383\" class=\"\"\u003e\n\u003cp data-start=\"2309\" data-end=\"2383\" class=\"\"\u003eBars \u0026amp; Snacks: Acts as a binder in granola, protein, and cereal bars\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2384\" data-end=\"2464\" class=\"\"\u003e\n\u003cp data-start=\"2386\" data-end=\"2464\" class=\"\"\u003eBeverages: Adds gentle sweetness and prebiotic fiber in nutritional drinks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1790\" data-end=\"1816\" class=\"\"\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul data-start=\"1818\" data-end=\"2037\"\u003e\n\u003cli data-start=\"1818\" data-end=\"1925\" class=\"\"\u003e\n\u003cp data-start=\"1820\" data-end=\"1925\" class=\"\"\u003eAs a Sugar Substitute: Use to replace up to 30–50% of sucrose, adjusting based on desired sweetness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1926\" data-end=\"2037\" class=\"\"\u003e\n\u003cp data-start=\"1928\" data-end=\"2037\" class=\"\"\u003eFiber Enrichment: Incorporate at levels that meet nutritional goals without compromising taste or texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2044\" data-end=\"2063\" class=\"\"\u003eSuitability\u003c\/h3\u003e\n\u003cul data-start=\"2065\" data-end=\"2224\"\u003e\n\u003cli data-start=\"2065\" data-end=\"2129\" class=\"\"\u003e\n\u003cp data-start=\"2067\" data-end=\"2129\" class=\"\"\u003eDietary Preferences: Suitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2130\" data-end=\"2175\" class=\"\"\u003e\n\u003cp data-start=\"2132\" data-end=\"2175\" class=\"\"\u003eAllergens: Free from common allergens\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2176\" data-end=\"2224\" class=\"\"\u003e\n\u003cp data-start=\"2178\" data-end=\"2224\" class=\"\"\u003eCertifications: Halal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eProduct of Spain\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":35063319560353,"sku":"38863","price":50.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAOligofructose.jpg?v=1594752053"},{"product_id":"silikomart-quenelle-10-silicone-mould","title":"SILIKOMART Quenelle 10 (Silicone Mould)","description":"\u003cp data-end=\"692\" data-start=\"174\"\u003eThe Silikomart Quenelle 10 Silicone Mould is designed to create 20 perfect, 3D quenelles, each with a volume of 10 ml. Thanks to its innovative internal border, the mould produces a unique rounded base for each quenelle, elevating both the aesthetic appeal and precision of your creations. Ideal for both sweet and savoury preparations, the Quenelle 10 is perfect for baked goods, semifreddos, or even gelato, allowing for versatility in your culinary presentations.\u003c\/p\u003e\n\u003cp data-end=\"977\" data-start=\"694\"\u003eThis mould is particularly well-suited for making mini quenelles, which can be used for individual servings, decorative elements, or as plated components in complex desserts. Its distinctive shape ensures that your quenelles have the perfect texture and presentation.\u003c\/p\u003e\n\u003cp data-end=\"996\" data-start=\"979\"\u003e\u003cstrong data-end=\"996\" data-start=\"979\"\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"2318\" data-start=\"998\"\u003e\n\u003cli data-end=\"1199\" data-start=\"998\"\u003e\n\u003cp data-end=\"1199\" data-start=\"1000\"\u003e\u003cstrong data-end=\"1022\" data-start=\"1000\"\u003eInnovative Design:\u003c\/strong\u003e The internal border of the mould creates a distinctive rounded base, adding a touch of elegance to each quenelle, ideal for both sweet and savoury applications.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1380\" data-start=\"1201\"\u003e\n\u003cp data-end=\"1380\" data-start=\"1203\"\u003e\u003cstrong data-end=\"1223\" data-start=\"1203\"\u003eSize \u0026amp; Capacity:\u003c\/strong\u003e Each cavity measures 44 x 21 x 20 mm, with a total volume of 200 ml (20 x 10 ml), perfect for creating mini portions or decorative elements.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1592\" data-start=\"1382\"\u003e\n\u003cp data-end=\"1592\" data-start=\"1384\"\u003e\u003cstrong data-end=\"1402\" data-start=\"1384\"\u003eVersatile Use:\u003c\/strong\u003e Suitable for creating quenelles in a variety of forms: baked goods, semifreddos, or gelato, this mould allows you to explore multiple textures and finishes in your desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1779\" data-start=\"1594\"\u003e\n\u003cp data-end=\"1779\" data-start=\"1596\"\u003e\u003cstrong data-end=\"1623\" data-start=\"1596\"\u003eTemperature Resistance:\u003c\/strong\u003e The mould can withstand temperatures from -60°C (-76°F) to +230°C (+446°F), making it perfect for the oven, freezer, and blast freezer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1967\" data-start=\"1781\"\u003e\n\u003cp data-end=\"1967\" data-start=\"1783\"\u003e\u003cstrong data-end=\"1806\" data-start=\"1783\"\u003eDurable \u0026amp; Flexible:\u003c\/strong\u003e Made from high-quality platinum silicone, the Quenelle 10 mould offers long-lasting flexibility and easy demoulding for professional results every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2100\" data-start=\"1969\"\u003e\n\u003cp data-end=\"2100\" data-start=\"1971\"\u003e\u003cstrong data-end=\"1991\" data-start=\"1971\"\u003eDishwasher Safe:\u003c\/strong\u003e This dishwasher safe mould makes cleaning up after creating your perfect quenelles quick and convenient.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2318\" data-start=\"2102\"\u003e\n\u003cp data-end=\"2318\" data-start=\"2104\"\u003e\u003cstrong data-end=\"2122\" data-start=\"2104\"\u003eMade in Italy:\u003c\/strong\u003e Designed and crafted in Italy, the Silikomart Quenelle 10 Silicone Mould reflects Silikomart’s dedication to premium quality, innovative design, and exceptional craftsmanship.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2398\" data-start=\"2320\"\u003e\u003cstrong data-end=\"2335\" data-start=\"2320\"\u003eDimensions:\u003c\/strong\u003e 44 x 21 x 20 mm\u003cbr data-end=\"2354\" data-start=\"2351\"\u003e\u003cstrong data-end=\"2376\" data-start=\"2354\"\u003eVolume per cavity:\u003c\/strong\u003e 10 ml (Total: 200 ml)\u003c\/p\u003e\n\u003cp data-end=\"2432\" data-start=\"2400\"\u003e\u003cstrong data-end=\"2417\" data-start=\"2400\"\u003eProduct Code:\u003c\/strong\u003e 36.325.87.0065\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"1170\" height=\"658\" src=\"https:\/\/www.youtube.com\/embed\/PqFHb3Q6LL4\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\n\u003cdiv class=\"caption\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Silikomart","offers":[{"title":"Default Title","offer_id":36709534957729,"sku":"36.325.87.0065","price":33.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SILIKOMARTQuenelle10_SiliconeMould_1.jpg?v=1603230250"},{"product_id":"sosa-hot-inulin-prebiotic-texturizer-500g","title":"SOSA Hot Inulin – Prebiotic Texturizer for Creams \u0026 Baking, 500g","description":"\u003cp data-start=\"174\" data-end=\"551\" class=\"\"\u003eSOSA Hot Inulin is a premium, high-purity prebiotic fibre extracted entirely from chicory root, developed for advanced texture modification in modern pastry and culinary applications. With its exceptional texturizing properties, this inulin produces a creamy, fatty mouthfeel in low-fat or fat-free recipes—without altering the flavour of the final product.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"728\" class=\"\"\u003eUnlike cold-soluble inulins, this version is optimized for hot processing, offering superior structure and creaminess in creams, mousses, baked goods, and frozen desserts.\u003c\/p\u003e\n\u003ch3 data-start=\"735\" data-end=\"766\" class=\"\"\u003e\u003cstrong data-start=\"739\" data-end=\"764\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"767\" data-end=\"1006\"\u003e\n\u003cli data-start=\"767\" data-end=\"843\" class=\"\"\u003e\n\u003cp data-start=\"769\" data-end=\"843\" class=\"\"\u003eExcellent \u003cstrong data-start=\"779\" data-end=\"803\"\u003etexturizing capacity\u003c\/strong\u003e, delivering a smooth, fatty sensation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"844\" data-end=\"871\" class=\"\"\u003e\n\u003cp data-start=\"846\" data-end=\"871\" class=\"\"\u003eNeutral flavour profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"921\" class=\"\"\u003e\n\u003cp data-start=\"874\" data-end=\"921\" class=\"\"\u003eHelps prevent \u003cstrong data-start=\"888\" data-end=\"901\"\u003esyneresis\u003c\/strong\u003e during defrosting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"922\" data-end=\"964\" class=\"\"\u003e\n\u003cp data-start=\"924\" data-end=\"964\" class=\"\"\u003eThermo-reversible between \u003cstrong data-start=\"950\" data-end=\"962\"\u003e35–40 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"965\" data-end=\"1006\" class=\"\"\u003e\n\u003cp data-start=\"967\" data-end=\"1006\" class=\"\"\u003eBegins to lose function above \u003cstrong data-start=\"997\" data-end=\"1006\"\u003e70 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1013\" data-end=\"1040\" class=\"\"\u003e\u003cstrong data-start=\"1017\" data-end=\"1038\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1041\" data-end=\"1251\"\u003e\n\u003cli data-start=\"1041\" data-end=\"1092\" class=\"\"\u003e\n\u003cp data-start=\"1043\" data-end=\"1092\" class=\"\"\u003eDisperse into liquid with \u003cstrong data-start=\"1069\" data-end=\"1090\"\u003evigorous stirring\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1093\" data-end=\"1145\" class=\"\"\u003e\n\u003cp data-start=\"1095\" data-end=\"1145\" class=\"\"\u003eHeat between \u003cstrong data-start=\"1108\" data-end=\"1120\"\u003e50–70 °C\u003c\/strong\u003e for optimal solubility\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1205\" class=\"\"\u003eChill to \u003cstrong data-start=\"1157\" data-end=\"1165\"\u003e5 °C\u003c\/strong\u003e and rest for 2 hours to fully hydrate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1251\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1251\" class=\"\"\u003eCan be frozen without loss of functionality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1258\" data-end=\"1280\" class=\"\"\u003e\u003cstrong data-start=\"1262\" data-end=\"1278\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1281\" data-end=\"1482\"\u003e\n\u003cli data-start=\"1281\" data-end=\"1342\" class=\"\"\u003e\n\u003cp data-start=\"1283\" data-end=\"1342\" class=\"\"\u003e\u003cstrong data-start=\"1283\" data-end=\"1312\"\u003eCremeux and pastry creams\u003c\/strong\u003e (with or without added fat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1343\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1345\" data-end=\"1391\" class=\"\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1368\"\u003eFat-reduced mousses\u003c\/strong\u003e and whipped fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1429\" class=\"\"\u003e\u003cstrong data-start=\"1394\" data-end=\"1427\"\u003eIce cream and frozen desserts\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1482\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1482\" class=\"\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eBaked goods\u003c\/strong\u003e with reduced butter or oil content\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1489\" data-end=\"1517\" class=\"\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1515\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1518\" data-end=\"1595\"\u003e\n\u003cli data-start=\"1518\" data-end=\"1595\" class=\"\"\u003e\n\u003cp data-start=\"1520\" data-end=\"1595\" class=\"\"\u003e\u003cstrong data-start=\"1520\" data-end=\"1539\"\u003e50–200 g per kg\u003c\/strong\u003e, depending on desired texture and fat replacement ratio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1623\" class=\"\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1621\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1624\" data-end=\"1704\"\u003e\n\u003cli data-start=\"1624\" data-end=\"1657\" class=\"\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1657\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1658\" data-end=\"1688\" class=\"\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1688\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1689\" data-end=\"1704\" class=\"\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1704\" class=\"\"\u003eAllergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1706\" data-end=\"1726\" class=\"\"\u003e\u003cstrong data-start=\"1706\" data-end=\"1726\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40023059300513,"sku":"39460","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAHotInulin_600g.jpg?v=1623119057"},{"product_id":"louis-francois-super-neutrose-sorbet-frozen-dessert-stabilizer","title":"LOUIS FRANCOIS Super Neutrose – Sorbet \u0026 Frozen Dessert Stabilizer for Smooth, Crystal-Free Texture","description":"\u003cp\u003eLouis Francois Super Neutrose is a professional stabilizer for sorbets and other water-based frozen desserts. Made from a blend of dried glucose syrup, locust bean gum, sodium alginate, and carrageenan, it helps improve smoothness, reduce ice crystal formation, and create a creamier texture without changing flavour. It is especially useful in fruit sorbets and other high-water recipes where texture can easily turn icy.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Super Neutrose into all or part of the sugar first, then add that dry mix to the liquid base while stirring. Let the mixture rest for about 15 minutes to hydrate before heating and processing as usual. It is designed to fit easily into an existing recipe without major reformulation.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStandard ice creams: 2–3 g per kg\u003c\/li\u003e\n\u003cli\u003eFruit sorbets: 4–5 g per kg\u003c\/li\u003e\n\u003cli\u003eChantilly cream (secondary use): 5 g per kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit sorbets and water-based frozen desserts\u003c\/li\u003e\n\u003cli\u003eFrozen fruit bars and molded frozen desserts\u003c\/li\u003e\n\u003cli\u003eNon-dairy frozen desserts that need a smoother mouthfeel\u003c\/li\u003e\n\u003cli\u003eSecondary use in chantilly cream for added structure and air retention\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a nearly neutral taste and odour. It works in cold or warm process applications and is made from plant-derived ingredients.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSuper Neutrose uses a blend of plant-based hydrocolloids to improve smoothness, water-binding, and melt resistance in sorbets and other water-rich frozen desserts. Unlike heavier or more basic stabilizers, it helps create a smoother mouthfeel without over-thickening or affecting flavour. It is especially useful in delicate fruit-based recipes where texture needs to stay clean, light, and scoopable.\u003c\/p\u003e\n\u003cp\u003eCompared with Stab 2000, Super Neutrose is better suited to high-water recipes such as fruit sorbets, where anti-crystallization and smooth scoopability matter most.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based stabilizers including locust bean gum, sodium alginate, carrageenan, and dried glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831061438708,"sku":"","price":21.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831061405940,"sku":"1990B","price":99.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":48027311866100,"sku":"1991H","price":874.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSuperNeutrose_SorbetStabilizer1.jpg?v=1726702413"},{"product_id":"louis-francois-stab-2000-ice-cream-gelato-stabilizer","title":"LOUIS FRANCOIS Stab 2000 – Stabilizer \u0026 Emulsifier for Smooth Ice Cream \u0026 Gelato","description":"\u003cp\u003eLouis Francois Stab 2000 is a professional stabilizer and emulsifier for dairy-based ice cream, gelato, and whipped cream. It helps improve body, creaminess, texture, and melting behaviour while reducing large ice crystal formation. Because it combines hydrocolloids with an emulsifier, it is especially useful in frozen desserts that contain fat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Stab 2000 with all or part of the sugar first, then add it to cold milk or cream while mixing. Let the base rest for about 15 minutes to hydrate before heating and finishing the recipe as usual. It can be used in both hot-process and cold-process methods.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-fat ice cream (under 7.5% fat): 4–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eHigher-fat ice cream (10–12% fat): 2–3 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDairy ice creams that need smoother texture and better stability\u003c\/li\u003e\n\u003cli\u003eCustard-style or premium gelato with more body and creaminess\u003c\/li\u003e\n\u003cli\u003eSoft-serve and molded frozen desserts that need slower melt\u003c\/li\u003e\n\u003cli\u003eWhipped cream applications that benefit from better volume and hold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with a neutral taste and aroma. It helps improve air incorporation, supports water and fat stability, and can be used in both artisanal and larger-scale production.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike many commercial stabilizers that rely more heavily on starches or simpler texturizers, Stab 2000 combines clean-label hydrocolloids with an emulsifier to improve both texture and stability. It is especially well suited to high-fat, dairy, and custard-style ice creams, where smoothness, body, and melt resistance matter more than basic crystallization control alone. It also works easily in existing recipes — just blend with the sugar and proceed as usual.\u003c\/p\u003e\n\u003cp\u003eCompared with Super Neutrose, which is better suited to fruit sorbets and water-rich mixtures, Stab 2000 is the better fit for ice cream and gelato bases with dairy or fat.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45412304945396,"sku":"","price":22.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45412304978164,"sku":"1971A","price":105.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":46475556094196,"sku":"1970K","price":934.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISStab2000_IceCreamStabilizer1_dbd6905d-e698-432e-8e7e-27515152a407.jpg?v=1726702336"},{"product_id":"12-c-gelato-by-bas-van-haaren-nils-hendrikse","title":"-12°C Gelato by Bas van Haaren \u0026 Nils Hendrikse (EN)","description":"\u003cp\u003eBas van Haaren and Nils Hendrikse are both Gelato fanatics and complement each other in that area perfectly. Where one excels in creativity, the other excels in all technical backgrounds. \u003cstrong\u003eThis all comes together in -12°C Gelato -- A book that bursts of mouth watering recipes, in-depth theory and the most beautiful and delicious frozen desserts. The title doesn’t say -12°C without a reason. After all, it is the perfect serving temperature for Gelato.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaking a good Gelato naturally starts with the right theoretical knowledge. Although this one could be a hard nut to crack sometimes, it has been described in such a way that everyone will understand to gain a perfect foundation to create the most delicious Gelato treats. From the professional Gelatiere to the restaurant chef that likes to immerse in this subject: this book is for everyone.\u003c\/p\u003e\n\u003cp\u003eHow do you create your own Gelato recipes based on pure ingredients, which raw materials do you use and how do you adjust them into exciting, high level frozen desserts? That is -12°C Gelato. Of course we look at the trends and you will find recipes without allergens, vegan recipes and Gelato with sugar reduction. In fact, you’ll even come across savory Gelato recipes.\u003c\/p\u003e\n\u003cp\u003eIn short, with this book you will learn to make your Gelato recipe from scratch and after reading you can calculate your own recipes and you have gained more than enough inspiration for the most special frozen treats.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e• \u003c\/span\u003eLanguage: English\u003cbr\u003e\u003cspan\u003e• \u003c\/span\u003eAuthor(s): Bas van Haaren, Nils Hendrikse\u003cbr\u003e• 160 pages\u003cbr\u003e• Published in 2022\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/12_CGelatobyBasvanHaaren_NilsHendrikse12_480x480.jpg?v=1680993574\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/12_CGelatobyBasvanHaaren_NilsHendrikse13_480x480.jpg?v=1680993596\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/12_CGelatobyBasvanHaaren_NilsHendrikse14_480x480.jpg?v=1680993609\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/12_CGelatobyBasvanHaaren_NilsHendrikse15_480x480.jpg?v=1680993622\" alt=\"\"\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":43866658472180,"sku":"","price":98.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/12_CGelatobyBasvanHaaren_NilsHendrikse1.jpg?v=1680993086"},{"product_id":"so-cool-ice-cream-magazine-1-en","title":"So Cool Ice Cream Magazine #1 (EN)","description":"\u003ch3 data-start=\"388\" data-end=\"479\"\u003e\u003cstrong data-start=\"388\" data-end=\"479\"\u003eThe World’s Most Innovative Ice Cream Creations, Techniques \u0026amp; Trends — A New Era Begins\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"481\" data-end=\"945\"\u003eIntroducing \u003cem data-start=\"493\" data-end=\"529\"\u003eSo Cool Ice Cream Magazine #1 (EN)\u003c\/em\u003e, the groundbreaking new publication from the creators of \u003cem data-start=\"587\" data-end=\"607\"\u003eSo Good.. Magazine\u003c\/em\u003e. Dedicated entirely to the art, science, and creativity of modern ice cream, this first issue marks the beginning of a long-awaited evolution in the frozen dessert world. Packed with advanced techniques, global innovation, and chef-driven perspectives, So Cool celebrates ice cream as both a gastronomic discipline and an artistic craft.\u003c\/p\u003e\n\u003ch3 data-start=\"947\" data-end=\"978\"\u003e\u003cstrong\u003eWhy You’ll Love Issue #1\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"979\" data-end=\"1340\"\u003ePerfect for gelato makers, pastry chefs, R\u0026amp;D teams, chocolatiers, and dessert professionals seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"979\" data-end=\"1340\"\u003eCutting-edge ice cream techniques\u003c\/li\u003e\n\u003cli data-start=\"979\" data-end=\"1340\"\u003eVegan, plant-based, and allergen-aware frozen innovations\u003c\/li\u003e\n\u003cli data-start=\"979\" data-end=\"1340\"\u003eCreative presentation ideas and flavor concepts\u003c\/li\u003e\n\u003cli data-start=\"979\" data-end=\"1340\"\u003eTechnical articles backed by expert research\u003c\/li\u003e\n\u003cli data-start=\"979\" data-end=\"1340\"\u003eGlobal ice cream trends and inspiration for 2024–2025\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1342\" data-end=\"1436\"\u003eThis debut edition is an essential resource for anyone shaping the future of modern ice cream.\u003c\/p\u003e\n\u003ch3 data-start=\"1438\" data-end=\"1503\"\u003e\u003cstrong data-start=\"1441\" data-end=\"1501\"\u003eA Landmark Publication for the Global Ice Cream Industry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1504\" data-end=\"1746\"\u003eFor decades, ice cream was treated primarily as a simple, profitable bulk product. Today, the landscape has changed. This magazine captures the dramatic evolution of ice cream as a mature, versatile, and gastronomically expressive discipline.\u003c\/p\u003e\n\u003cp data-start=\"1748\" data-end=\"1962\"\u003e\u003cem data-start=\"1748\" data-end=\"1779\"\u003eSo Cool Ice Cream Magazine #1\u003c\/em\u003e reveals the technical depths and creative potential behind today’s most advanced frozen desserts, offering a unique international perspective that was once unimaginable in the field.\u003c\/p\u003e\n\u003ch3 data-start=\"1964\" data-end=\"2028\"\u003e\u003cstrong data-start=\"1967\" data-end=\"2026\"\u003e20 Articles, 23 Professionals, 306 Pages of Inspiration\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2029\" data-end=\"2487\"\u003eThis first issue brings together top creators from around the world, sharing recipes, concepts, processes, and step-by-step techniques. Highlights include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"2029\" data-end=\"2487\"\u003eVegan frozen pastries with \u003cstrong data-start=\"2216\" data-end=\"2234\"\u003eJordi Puigvert\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2487\"\u003eExplorations of \u003cstrong data-start=\"2255\" data-end=\"2272\"\u003egreen vanilla\u003c\/strong\u003e as a new ingredient (Jordi Guillem \u0026amp; Eric Miete)\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2487\"\u003eIce creams crafted from complex \u003cstrong data-start=\"2358\" data-end=\"2385\"\u003eDO Marco de Jerez wines\u003c\/strong\u003e (Carlo Guerriero)\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2487\"\u003eThe use of \u003cstrong data-start=\"2419\" data-end=\"2430\"\u003eenzymes\u003c\/strong\u003e to enhance texture and flavor (Albert Soler \u0026amp; David Gil)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2489\" data-end=\"2605\"\u003eThese articles offer deep technical insight for professionals seeking to elevate their ice cream formulation skills.\u003c\/p\u003e\n\u003ch3 data-start=\"2607\" data-end=\"2665\"\u003e\u003cstrong data-start=\"2610\" data-end=\"2663\"\u003eCreative Concepts \u0026amp; Signature Ice Cream Creations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2666\" data-end=\"2859\"\u003eBeyond technique, this magazine celebrates artistic innovation through:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-start=\"2666\" data-end=\"2859\"\u003eModern presentation styles\u003c\/li\u003e\n\u003cli data-start=\"2666\" data-end=\"2859\"\u003eBold ingredient pairings\u003c\/li\u003e\n\u003cli data-start=\"2666\" data-end=\"2859\"\u003eNew product formats\u003c\/li\u003e\n\u003cli data-start=\"2666\" data-end=\"2859\"\u003eConcept-driven ice cream design\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2861\" data-end=\"3097\"\u003eFeaturing contributions from top innovators including:\u003cbr data-start=\"2915\" data-end=\"2918\"\u003eEmmanuel Ryon • Luca Bernardini • Jérémie Runel • Jordi Roca • Jean-Thomas Schneider • Martín Lippo • Nils Hendrikse • Carolina Barragán • Pawel Petrykowski • Cathrine Østerberg\u003c\/p\u003e\n\u003cp data-start=\"3099\" data-end=\"3206\"\u003eTheir work showcases the limitless possibilities of contemporary ice cream when creativity meets technique.\u003c\/p\u003e\n\u003ch3 data-start=\"3208\" data-end=\"3260\"\u003e\u003cstrong data-start=\"3211\" data-end=\"3258\"\u003eWhat’s Inside So Cool Ice Cream Magazine #1\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eTechnical articles from world-leading experts\u003c\/li\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eStep-by-step guides and process photography\u003c\/li\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eDozens of recipes for frozen desserts, ice creams, sorbets, and plated creations\u003c\/li\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eInterviews and chef features\u003c\/li\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eGlobal perspectives from 23 professionals\u003c\/li\u003e\n\u003cli data-start=\"3261\" data-end=\"3591\"\u003eA comprehensive, 306-page volume of advanced ice cream knowledge\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3593\" data-end=\"3674\"\u003eThis is the most complete and forward-thinking ice cream magazine ever published.\u003c\/p\u003e\n\u003ch3 data-start=\"3676\" data-end=\"3715\"\u003e\u003cstrong data-start=\"3679\" data-end=\"3713\"\u003eWhat So Cool Magazine Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eProfessional ice cream innovation\u003c\/li\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eScientific and technical insights\u003c\/li\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eElevated frozen dessert design\u003c\/li\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eCross-culinary creativity\u003c\/li\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eInspiration for pastry and gelato professionals\u003c\/li\u003e\n\u003cli data-start=\"3716\" data-end=\"3953\"\u003eA new benchmark for ice cream publishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3955\" data-end=\"4132\"\u003eIf you're searching for the best ice-cream magazine for professionals—or a resource filled with trendsetting frozen dessert ideas—this first issue is the perfect starting point.\u003c\/p\u003e\n\u003ch3 data-start=\"4134\" data-end=\"4154\"\u003e\u003cstrong data-start=\"4137\" data-end=\"4152\"\u003ePerfect For\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"4155\" data-end=\"4344\"\u003e✔ Gelato makers \u0026amp; ice cream professionals\u003cbr data-start=\"4196\" data-end=\"4199\"\u003e✔ Pastry chefs \u0026amp; chocolatiers\u003cbr data-start=\"4228\" data-end=\"4231\"\u003e✔ Frozen dessert R\u0026amp;D teams\u003cbr data-start=\"4257\" data-end=\"4260\"\u003e✔ Culinary schools \u0026amp; educators\u003cbr data-start=\"4290\" data-end=\"4293\"\u003e✔ Anyone passionate about the future of ice cream\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":44327984693492,"sku":null,"price":49.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoCoolIceCreamMagazine_1_EN_10_668c67f0-655f-45d7-ad6e-c7563ed2cae1.jpg?v=1721365988"},{"product_id":"louis-francois-glucose-syrup-powder-40de","title":"LOUIS FRANCOIS Glucose Syrup Powder 40 DE","description":"\u003cp\u003eLouis Francois Glucose Syrup Powder 40 DE is a dehydrated glucose syrup in an easy-to-handle powder form. It adds bulk, texture control, and moisture retention with much less sweetness than table sugar, making it useful when you want structure without making a recipe too sweet. It is especially practical for dry mixes, pastry, ice cream, confectionery, glazes, and controlled-sweetness formulations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse it as a partial or full replacement for sucrose, depending on the sweetness and texture you want. It can be blended directly into dry ingredients or dissolved into the liquid phase of a recipe.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is about 4% of total recipe weight, then adjust based on the application and the level of sweetness reduction you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIce cream and gelato for smoother texture, better firmness, and smaller ice crystals\u003c\/li\u003e\n\u003cli\u003eMousses and whipped foams for improved stability\u003c\/li\u003e\n\u003cli\u003eBiscuits and baked goods when you want less sweetness without losing structure\u003c\/li\u003e\n\u003cli\u003eConfectionery and glazes for better crystallization control and mouthfeel\u003c\/li\u003e\n\u003cli\u003eMilk-based desserts where texture and shelf life matter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite, slightly hygroscopic powder with a neutral aroma, mild sweetness, and good solubility in both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Similar Products\u003c\/h3\u003e\n\u003cp\u003ePositioned for professional use, Louis François Glucose Syrup Powder 40 DE offers a more precise and consistent format than liquid glucose syrup for recipes where balance matters. Its dry powder form is easier to scale, cleaner to work with, and especially useful when you want tighter control over solids, texture, moisture retention, and crystallization.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from food-grade wheat or maize starch, then processed through controlled enzymatic hydrolysis and spray drying.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45517413351668,"sku":"","price":10.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45517413384436,"sku":"6120","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlucoseSyrupPowder40DE1_bb7548f6-eea4-46f2-a9b6-bb93aadb180a.jpg?v=1726703130"},{"product_id":"louis-francois-glucose-syrup-40de","title":"LOUIS FRANCOIS Glucose Syrup 40 DE, 1kg","description":"\u003cp\u003eLouis Francois Glucose Syrup 40 DE is a clear, viscous syrup used to add body, control crystallization, and improve moisture retention in pastry, confectionery, and baking. With a lower sweetness and thicker texture than higher-DE syrups, it is especially useful when you want more chew, stability, and water-binding in finished products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse as a sweetener, binder, or texture stabilizer in cooked sugar work, fillings, glazes, pastry doughs, and bars. It can be used in hot or cold applications and mixed directly into the recipe.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCandies and caramels: 10–30% of total sugar weight\u003c\/li\u003e\n\u003cli\u003eBakery and cereal bars: 5–20% of total recipe weight\u003c\/li\u003e\n\u003cli\u003eGlazes and toppings: 5–15%\u003c\/li\u003e\n\u003cli\u003eIce cream and sorbet: 4–8% of total mix weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHelps prevent crystallization in candies, caramels, and cooked sugar work\u003c\/li\u003e\n\u003cli\u003eImproves smoothness and shelf life in ganaches and truffle centres\u003c\/li\u003e\n\u003cli\u003eAdds chew and binding in cereal bars, nougat, and similar products\u003c\/li\u003e\n\u003cli\u003eGives glazes and toppings better consistency and shine\u003c\/li\u003e\n\u003cli\u003eUseful in lower-sugar formulas where you want better mouthfeel and flavour carry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eClear to slightly yellow syrup with a mild sweetness and high viscosity. The lower DE gives it more body and less sweetness than higher-DE glucose syrups, making it a strong choice when texture and stability matter more than sweetness. It also includes an anti-foaming agent for easier use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with 43DE glucose syrup, this 40DE version is thicker, less sweet, and better for moisture retention and structure. It is the better choice when you want denser texture, more chew, and stronger anti-crystallization in caramels, ganaches, bars, or long-cooked sugar applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from food-grade wheat or corn starch through light enzymatic hydrolysis.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46132857471220,"sku":"10139","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlucoseSyrup40DE_1kg1.jpg?v=1739930410"},{"product_id":"so-cool-ice-cream-magazine-2-en","title":"So Cool Ice Cream Magazine #2 (EN)","description":"\u003ch3 data-end=\"421\" data-start=\"333\"\u003e\u003cstrong data-end=\"421\" data-start=\"333\"\u003ePushing the Limits of Modern Ice Cream — Creativity, Technique \u0026amp; Culinary Innovation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"781\" data-start=\"423\"\u003e\u003cem data-end=\"459\" data-start=\"423\"\u003eSo Cool Ice Cream Magazine #2 \u003c\/em\u003econtinues the groundbreaking journey begun in the first issue, challenging everything we thought we knew about frozen desserts. This edition dives deep into the boundaries of technique, creativity, flavour, and science—proving that ice cream is one of the most innovative and rapidly evolving fields in modern gastronomy.\u003c\/p\u003e\n\u003ch3 data-end=\"814\" data-start=\"783\"\u003e\u003cstrong\u003eWhy You’ll Love Issue #2\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1142\" data-start=\"815\"\u003eIdeal for gelato makers, pastry chefs, chocolatiers, and R\u0026amp;D teams seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1142\" data-start=\"815\"\u003eAdvanced ice cream and sorbet formulation\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"815\"\u003eVegan and plant-based frozen dessert innovation\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"815\"\u003eCreative flavour development\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"815\"\u003eScientific techniques rewritten for modern production\u003c\/li\u003e\n\u003cli data-end=\"1142\" data-start=\"815\"\u003eInsight from global experts pushing the industry forward\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1258\" data-start=\"1144\"\u003eIssue #2 is packed with new ideas that inspire, challenge, and expand your understanding of what ice cream can be.\u003c\/p\u003e\n\u003ch3 data-end=\"1316\" data-start=\"1260\"\u003e\u003cstrong data-end=\"1314\" data-start=\"1263\"\u003eQuestions That Redefine the Future of Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"1980\" data-start=\"1317\"\u003eThis issue begins by asking bold questions — each one unlocking a new perspective on technique and creativity:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eCan you apply fire to ice cream without melting it?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eCan memory serve as a limitless creative engine?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eIs a vegan ice cream capable of matching (or beating) dairy-based results, including chocolate?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eIs it possible to make sorbets with 75% fruit using only four ingredients?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eCan geometric shapes transform the customer experience?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eCan vegetable ingredients intensify flavour—without using salt?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eCan sorrel or blackberry–juniper sorbets become bestsellers?\u003c\/li\u003e\n\u003cli data-end=\"1980\" data-start=\"1317\"\u003eIs there a new way to work with yogurt beyond the traditional method?\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2126\" data-start=\"1982\"\u003eThese questions guide readers toward breakthrough techniques and unconventional thinking, inspiring professionals to experiment with confidence.\u003c\/p\u003e\n\u003ch3 data-end=\"2183\" data-start=\"2128\"\u003e\u003cstrong data-end=\"2181\" data-start=\"2131\"\u003eBreaking the Rules Like True Ice Cream Artists\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"2406\" data-start=\"2184\"\u003eInspired by Picasso’s famous idea — \u003cem data-end=\"2292\" data-start=\"2218\"\u003elearn the rules like a professional so you can break them like an artist \u003c\/em\u003e— this issue showcases the vision of global leaders who are rewriting the standards of modern ice cream production.\u003c\/p\u003e\n\u003cp data-end=\"2612\" data-start=\"2408\"\u003eFeaturing groundbreaking work from:\u003cbr data-end=\"2446\" data-start=\"2443\"\u003eJesús Escalera • Irene Iborra • Luis Luque • Juan Pablo Colubri • Stéphane Augé • David Wesmaël • Paolo Brunelli • Stefan Ditzend • Yon Gallardo\u003cbr data-end=\"2593\" data-start=\"2590\"\u003e…among many others.\u003c\/p\u003e\n\u003cp data-end=\"2769\" data-start=\"2614\"\u003eTheir contributions demonstrate how knowledge, technique, and imagination come together to challenge tradition and expand the potential of frozen desserts.\u003c\/p\u003e\n\u003ch3 data-end=\"2831\" data-start=\"2771\"\u003e\u003cstrong data-end=\"2829\" data-start=\"2774\"\u003eLimitless Creativity Through Knowledge \u0026amp; Innovation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3283\" data-start=\"2832\"\u003eIn the world of ice cream, limitations disappear when chefs possess both technical mastery and creative curiosity. Issue #2 reveals how top professionals:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-end=\"3283\" data-start=\"2832\"\u003eElevate flavour without conventional enhancers\u003c\/li\u003e\n\u003cli data-end=\"3283\" data-start=\"2832\"\u003eUse science to improve structure, melt resistance, and mouthfeel\u003c\/li\u003e\n\u003cli data-end=\"3283\" data-start=\"2832\"\u003eExplore botanical and sustainable ingredients\u003c\/li\u003e\n\u003cli data-end=\"3283\" data-start=\"2832\"\u003eRethink classic preparations in surprising ways\u003c\/li\u003e\n\u003cli data-end=\"3283\" data-start=\"2832\"\u003eTransform presentation and shape into an essential part of the craft\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3387\" data-start=\"3285\"\u003eThis edition is a reminder that modern ice cream is not bound by old rules—it is driven by innovation.\u003c\/p\u003e\n\u003ch3 data-end=\"3441\" data-start=\"3389\"\u003e\u003cstrong data-end=\"3439\" data-start=\"3392\"\u003eWhat So Cool Ice Cream Magazine #2 Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eAdvanced frozen dessert techniques\u003c\/li\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eCreative flavour exploration\u003c\/li\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eVegan and dairy-free innovations\u003c\/li\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eScientific insights for modern production\u003c\/li\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eChef features and signature creations\u003c\/li\u003e\n\u003cli data-end=\"3694\" data-start=\"3442\"\u003eA forward-looking vision of global ice cream trends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3857\" data-start=\"3696\"\u003eIdeal for anyone striving to elevate their ice cream work, rethink tradition, and gain inspiration from the world’s most innovative frozen dessert professionals.\u003c\/p\u003e\n\u003ch3 data-end=\"3879\" data-start=\"3859\"\u003e\u003cstrong data-end=\"3877\" data-start=\"3862\"\u003ePerfect For\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"4074\" data-start=\"3880\"\u003e✔ Gelato makers \u0026amp; ice cream artisans\u003cbr data-end=\"3919\" data-start=\"3916\"\u003e✔ Pastry chefs \u0026amp; chocolatiers\u003cbr data-end=\"3951\" data-start=\"3948\"\u003e✔ Frozen dessert R\u0026amp;D teams\u003cbr data-end=\"3980\" data-start=\"3977\"\u003e✔ Culinary schools \u0026amp; educators\u003cbr data-end=\"4013\" data-start=\"4010\"\u003e✔ Professionals exploring avant-garde dessert craftsmanship\u003c\/p\u003e\n\u003cp data-end=\"4074\" data-start=\"3880\"\u003e\u003ciframe height=\"360\" width=\"640\" src=\"https:\/\/player.vimeo.com\/video\/1055909692?h=ca6d4c54d6\" title=\"vimeo-player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":46249785983220,"sku":null,"price":56.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoCoolIceCreamMagazine_2_EN_1.jpg?v=1740154855"},{"product_id":"louis-francois-flax-fibre","title":"LOUIS FRANCOIS Flax Fibre – Natural Thickener and Binder for Versatile Use, 1kg","description":"\u003cp\u003eLouis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed, typically around 1 to 3% depending on the application and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSorbets and ice creams for smoother texture and better control of ice crystals\u003c\/li\u003e\n\u003cli\u003eEgg-free baking as a natural binder and emulsifier\u003c\/li\u003e\n\u003cli\u003eSmoothies and drinks for added body and stability\u003c\/li\u003e\n\u003cli\u003eMuffins, granola bars, and breads for better moisture retention and structure\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for natural thickening and a creamier texture\u003c\/li\u003e\n\u003cli\u003ePlant-based burgers, patties, and fillings for better binding and a more cohesive texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFlax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Fibres\u003c\/h3\u003e\n\u003cp\u003eCompared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant fibre obtained from flax seeds (Linum usitatissimum).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338774204660,"sku":"10287","price":118.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFlaxFibre.jpg?v=1743804070"},{"product_id":"louis-francois-glycerol-monostearate","title":"LOUIS FRANCOIS Glycerol Monostearate – Plant-Based Emulsifier for Baking \u0026 Confectionery, 1kg","description":"\u003cp\u003eLouis Francois Glycerol Monostearate is a plant-based emulsifier used to improve texture, stability, and consistency in baked goods, confectionery, dairy-style preparations, and modern pastry applications. It helps bind water and fat, making emulsions smoother and more uniform while also supporting volume and moisture retention.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDissolve in hot water or incorporate into the fat phase of your recipe. For best dispersion, shake or blend well before adding to the mixer or kneader.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and cakes: 1–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eConfectionery: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eFrozen desserts and dairy applications: 0.5–1.5 g\/kg\u003c\/li\u003e\n\u003cli\u003eCulinary emulsions and sauces: 0.5–2 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust based on your formula and the texture you want to achieve.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves crumb, softness, and moisture retention in cakes and bakery products\u003c\/li\u003e\n\u003cli\u003eHelps create smoother, more stable emulsions in batters, doughs, sauces, and foams\u003c\/li\u003e\n\u003cli\u003eSupports finer texture and more consistent handling in dough-based preparations\u003c\/li\u003e\n\u003cli\u003eHelps control crystallization and texture in confectionery and chocolate-based fillings\u003c\/li\u003e\n\u003cli\u003eContributes to smoother texture in frozen desserts and dairy-style applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy-white to light brown powder\u003c\/li\u003e\n\u003cli\u003eMild characteristic aroma\u003c\/li\u003e\n\u003cli\u003eSoluble in water and dispersible in fats and oils\u003c\/li\u003e\n\u003cli\u003eHelps improve texture, volume, emulsion stability, and moisture retention\u003c\/li\u003e\n\u003cli\u003eIdentified as E471\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more basic or less refined emulsifiers, this glycerol monostearate offers more even dispersion, better emulsion stability, and more reliable texture improvement. It is especially useful when you want better control over softness, shelf life, and crystallization in bakery or confectionery work.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant-based; derived from fully hydrogenated sunflower oil.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46363903131892,"sku":"1352A","price":56.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlycerolMonostearate.jpg?v=1744338644"},{"product_id":"so-cool-ice-cream-magazine-3-en","title":"So Cool Ice Cream Magazine #3 (EN)","description":"\u003ch3\u003e\u003cstrong\u003eNostalgia, Play \u0026amp; the Creative Future of Signature Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo Cool Ice Cream Magazine #3 explores ice cream through two powerful creative forces: nostalgia and play. This professional ice cream magazine invites readers to see frozen desserts not only as recipes or products, but as emotional, cultural, and gastronomic experiences shaped by memory, format, flavour, texture, and imagination.\u003c\/p\u003e\n\u003cp\u003eCreated by the team behind So Good.. Magazine, this third issue continues to position ice cream as one of the most exciting fields in modern dessert innovation. Across 320 pages, So Cool #3 brings together global chefs, ice cream makers, and pastry professionals who transform frozen desserts into stories, memories, games, and refined culinary experiences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy You’ll Love Issue #3\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis edition is ideal for gelato makers, ice cream artisans, pastry chefs, chocolatiers, and R\u0026amp;D teams seeking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eModern ice cream inspiration\u003c\/li\u003e\n\u003cli\u003eCreative frozen dessert formats\u003c\/li\u003e\n\u003cli\u003eNostalgia-driven flavour development\u003c\/li\u003e\n\u003cli\u003ePlayful presentation and product concepts\u003c\/li\u003e\n\u003cli\u003eProfessional ice cream techniques and global trends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIssue #3 shows how ice cream can reconnect us with childhood memories while opening new paths for innovation, experimentation, and customer experience.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFrom Nostalgia to Play\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAt the heart of this issue is the idea that ice cream naturally connects memory and play. It can transport customers back to familiar flavours, childhood moments, and emotional experiences, while also encouraging chefs to experiment with new shapes, formats, and ways of eating.\u003c\/p\u003e\n\u003cp\u003eThis theme is explored through the work of international professionals including Russ Thayer, Mario Masiá, Bobby Cortez, Erika Quattrini, Paula López, Mariluz Villegas, Prathana A. Narang, Vinesh Johny, Bang Gai, José Manuel Martínez Salas, Yusuke Aoki, Anthony Chesneau, and Yoann Hasselbein.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIce Cream as Memory, Story \u0026amp; Emotion\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOne of the key examples in this issue is Bang Gai’s Apricot Tea, inspired by a childhood memory connected to apricot tea and dried apricots with licorice. The result is an ice cream designed to evoke warmth, memory, and emotional connection — especially for customers who share similar cultural references.\u003c\/p\u003e\n\u003cp\u003eYusuke Matsushita and Sachiyo Takagi also explore ice cream as a way to evoke scenery, imagery, and emotion, showing how frozen desserts can move beyond flavour alone and become deeply personal experiences.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePlayful Formats \u0026amp; New Ways to Experience Ice Cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSo Cool #3 also celebrates the playful side of ice cream, from tasting rituals to product format. Andrés Lara’s Lemon Basil Ice Cream Tart reimagines the classic cone as a crisp tartlet, creating a flexible format for new textures, uses, and flavour combinations.\u003c\/p\u003e\n\u003cp\u003eOther contributors, including Juan José Orueta, Yusuke Matsushita, Sachiyo Takagi, and Talia Profet, demonstrate how form and presentation can reshape the way customers interact with ice cream.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSoft Serve, Parfait, Ice Cream Cakes \u0026amp; More\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis issue highlights a wide range of modern ice cream expressions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTalia Profet’s Smoked Oolong \u0026amp; Cocoa Soft Serve, featured on the cover\u003c\/li\u003e\n\u003cli\u003eYusuke Aoki’s parfait as another form of plated dessert\u003c\/li\u003e\n\u003cli\u003eMiguel Ángel Morillo’s praise of the ice cream cake\u003c\/li\u003e\n\u003cli\u003eMario Masiá’s ice cream pan as a creative workspace\u003c\/li\u003e\n\u003cli\u003eJosé Manuel Martínez Salas’s ice cream with the soul of a bonbon\u003c\/li\u003e\n\u003cli\u003eMartín Lippo’s direct and artifice-free pacotized ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTogether, these features show the versatility of ice cream across shop formats, plated desserts, bonbons, cakes, soft serve, and advanced production methods.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat So Cool Ice Cream Magazine #3 Delivers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis professional issue brings together:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCreative ice cream concepts from international chefs\u003c\/li\u003e\n\u003cli\u003eNostalgia-inspired frozen dessert ideas\u003c\/li\u003e\n\u003cli\u003ePlayful formats and modern presentation techniques\u003c\/li\u003e\n\u003cli\u003eSignature ice cream recipes and professional inspiration\u003c\/li\u003e\n\u003cli\u003eGlobal perspectives on ice cream, gelato, parfaits, soft serve, and ice cream cakes\u003c\/li\u003e\n\u003cli\u003e320 pages dedicated to the future of creative frozen desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor anyone searching for the best ice cream magazine for professionals, modern gelato inspiration, or innovative frozen dessert ideas, So Cool Ice Cream Magazine #3 is an essential addition to your collection.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePerfect For\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e✔ Gelato makers \u0026amp; ice cream artisans\u003cbr\u003e✔ Pastry chefs \u0026amp; chocolatiers\u003cbr\u003e✔ Frozen dessert R\u0026amp;D teams\u003cbr\u003e✔ Culinary schools \u0026amp; educators\u003cbr\u003e✔ Dessert shops and boutique ice cream parlours\u003cbr\u003e✔ Anyone passionate about modern ice cream creativity\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"vimeo-player\" src=\"https:\/\/player.vimeo.com\/video\/1154612579?h=2e6760946e\" width=\"640\" height=\"360\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Gusta Supplies","offers":[{"title":"Default Title","offer_id":48408653824244,"sku":null,"price":56.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SoCoolIceCreamMagazine_3_EN_1.jpg?v=1780634511"}],"url":"https:\/\/supplies.gusta.ca\/collections\/ice-cream-gelato\/gelatin-gelling-agents.oembed","provider":"Gusta Supplies","version":"1.0","type":"link"}