Black garlic puree - 80g
Pondicherry black pepper - 160g
Kampot white pepper - 200g
Kampot red pepper - 200g
Kampot black pepper - 200g
Black pepper from Phu Quoc - 200g
Hemp seeds - 150g
Green Jalapeno pepper - 80g
Fennel seeds - 117g
Shichimi Togarashi - 135g
Coriander seeds - 80g
Mélange Dukkah - 140g
PĂȘches au sirop - 840g
Pitted cherries in light syrup - 840g
Mango in syrup - 850g
Petites poires au sirop - 850g
Small apples in syrup - 400g
Cerise du Nord - 850g
Vanilla beans from Uganda x5 - 20g
Powdered soy lecithin - 1kg
Baking soda - 1kg
Chantifix - 1kg
Sodium alginate G.F.150 - 1kg
Yellow pectin - 1kg
Gomme xanthane - 1kg
Gallia dehydrated egg whites - 1kg
Dextrose - 1kg
Cream of tartar powder - 1kg
Pectin X 58 - 1kg
Tartaric acid E334 - 1kg
Citric acid powder E330 - 1kg
Super Neutrose - 1kg
Dried glucose syrup powder - 1kg
Calcium chloride - 1kg
Stabilizer 2000 - 1kg
Gelatin powder 200 Bloom - 1kg
Isomalt - 1kg
Pectin NH for topping - 1kg
Baking powder - 1kg
Ascorbic acid - 1kg
Pectin 325 NH 95 - 1kg
Souflix | Acetylated distarch adipate - 1kg
Sorbitol powder - 1kg
Gallia invert sugar (trimoline) - 1kg
wooden spice grinder head
Refill - Celery salt - 85g
Refill - Cinnamon powder - 30g
Refill - Merkén spice mix from the Andes Mapuches - 45g
Refill - Kashmiri Chilli from Kashmir - 30g
Refill - Green curry powder - 35g