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Canada
Usually ready in 24 hrs Free1419 Nootka Street
Vancouver, V5M 3M5
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
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Tokyo Warehouse
Usually ready in 24 hrs FreeAtsubetsu-ku Sapporo-shi
Atsubetsucho Konopporo, YT 367-1216
Store Hours
Sun: Closed
Mon-Fri: 9:00 - 17:00
Sat: 10:00 - 13:00
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701 products
701 products
Granoro Remilled Durum Wheat Semolina is distinguished by its golden yellow colour and fine grain size. It is remilled through rolling mills equipped with ribbed cylinders that make it easier to knead. It has a high protein and gluten content. Its grain size makes it suitable for making bread and fresh, homemade pasta such as lasagne, tagliolini, orecchiette pugliesi and filled pasta. Mixed with type “00” flour it adds greater fragrance to dough used to prepare fresh semolina pasta, egg pasta and leavened doughs for focaccias, pizzas and rustic brioche bread. It is also excellent for fried foods, ensuring the result is crisp and golden. Granoro Remilled Semolina is packaged in paper and film.
47939719987377
Japanese white bread crumbs are made by baking bread through an electrical current, resulting in a bread without a crust. The bread is ground to create fine slivers of crumb. Compared to most types of breading found in Western cuisine, it has a crisper and airier texture, and is resistant to absorbing oil or grease when fried. This results in an overall lighter coating.
This product is halal-certified. Store in a cool and dark environment.
47990914646193
Callebaut®'s cocoa nib has intense toasted cocoa taste and crunchy texture, making it a great ingredient to texturise your desserts or even savoury dishes.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
Sprinkle them on freshly dipped or enrobed confectionery for an extra-intense cocoa boost. Infusing your caramels with (finely crushed) cocoa nibs will create a wonderful nougatine. Or mix them into your chocolate-nut praline mixtures or giandujas for some extra flavour and a surprising texture.
Nibs can also be baked into rolls, cookies or cakes, or sprinkled onto desserts, ice cream and drinks served à la minute to give them a tasty and crunchy touch. Our chefs recommend not to mix them with creamy bases or ganaches. Cocoa nibs tend to absorb the moisture and may turn soft.
47991150674097
Add warm and nutty flavours to your bakes. This product is available in 454g and 90g sizes.
47744817856689
Maltose is a super thick syrup that’s commonly used in processing caramel sauces, candy and jello, juice drinks, wine, dairy products, beer, canned goods, soy sauce, bean pastes and other condiments. It’s in almost everything you can think of.
47963648229553
Bittersweet couverture chocolate droplets for that elevated dark chocolate taste and glossy finish. This product is available in 1kg, 250g and 6kg sizes.
47923461161137
Couscous can be kept in the fridge, even with condiments, for many days. If kept in the fridge without condiments, just reheat in a bain-marie before serving.It is recommended as semolina and makes a tasty coating for frying.Some Italian recipes: couscous with ham and peas; couscous with fresh, lightly blanched fava beans and pecorino cheese from the Siena area; couscous with Bolognese sauce and parmesan cheese.
47990012903601
Comminuted clean, dehydrated compound of Allium Sativum.
Sensory Characters: Creamy white color. Typical garlic taste.
47937388904625
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