Agar-agar can be used as a vegetable substitute for gelatin. It can be used to make jellies, puddings, and custards. Premium quality used to thicken liquids Totally natural. Ideal for making Marmalade, Jams, jellies, desserts; Bakery fillings and toppings.

Cocoa Butter is an edible fat that is naturally present in cocoa beans. It is solid with a creamy pale-yellow colour. It is extracted either directly from the beans or from its by- product i.e., chocolate (cocoa) Liquor. Most of the cocoa butter in the beans is removed during cocoa powder manufacturing (the powder normally contains between 8-20% cocoa butter).

The instant form is the easiest to use since it does not need to be re-hydrated before adding to the dough. Highly active instant yeast is designed for mixing directly with other dry ingredients before use.