EVAROM EGG YOLK 523426 KT
A sulfery, fatty, pleasantly mouthfilling aroma and taste of egg yolk
Use in mayonnaise, choux pastry, yeast cake (tsoureki), brioche. Excellent if you replace half the egg.
Last month’s selections
RUBY CAJUN 040199 NEW ORLEANS
Rub and instant dry marinade that you either combine with salt and olive oil and rub directly onto your meat or add water and use as a traditional marinade. Medium hot
A vibrant blend of smoked paprika, oregano, thyme, MUSTARD and 5 other spices for a taste of New Orleans
Applications: Chicken, other meats, prawns, gumbo and roasted vegetables. Great on Caesar salad
BREAD CRUST FLAVOR
True, baked bread flavor with crusty and wheat grain notes.
Applications: Pizza crust, sfogliata puff pastry, pita dough , frozen bread, pasta flora pasty
Herbal- froral-fruity combination with true 'weed' aroma. Narcotic free.
→ For cereal bars, smoothies, bar mixes, salad dressings, ice cream and gummies.
SWEETENED CONDENSED MILK FLAVOR
Familiar flavor of tinned evaporated milk that adds a comfort food touch to your products.
→ For coffee creamer, fillings ( chocolate, cookies, croissants ), dairy desserts ( panna cotta, dulche de leche ), pastries, ice cream, milk caramels, syrups
A hot radish taste that burns the nose not the tongue. Deliciously sweet and creamy overpowered by spicy pungency.
For sauces, dips, cocktail sauce for shrimp, horseradish cream for roast beef, roast suckling pig, steak sauce, deviled eggs, beet salad, sour cream dressing , Bloody Mary seasoning, pickles.