-
Designed to use straight from the package, this delicious spread can be piped into doughnuts, croissants, or panettones, and can also be used as a glaze for cakes. -
Containing a mixture of 2 stabilizers, plus emulsifiers and fibre, this low dosage mixture allows you to perfectly customize your base. This product is designed for hot process. -
A thick, juicy apricot filling is the perfect addition to croissants, tarts, or doughnuts. This product is bake stable but can also be used as is to fill products post baking. -
Mechanical ice cream scoop with release lever. -
This dark and thick caramel is rich with a deep buttery taste and pleasing salinity. It is perfect swirled through a caramel, chocolate, or vanilla gelato, and is also delightful when paired alongside the Leagel - Crumble - Caramel. -
With a distinct tartness, this cold-process-only powder will boost the yogurt flavour of your gelato, creating a perfect balance between sweet, creamy, and tart. -
New
This paste is made using only Italian almonds and is roasted to a toasty perfection. -
A versatile dry variegate composed of crunchy, dark cocoa crumble pieces that will not go soggy in gelato or pastry applications due to its unique composition. Its versatility extends due to it being gluten-free. -
A sweet and tangy coating perfect for gelato pops or mini cones. -
A simple, kraft-brown coloured paper cup that is 100% compostable and biodegradable. -
A great concept that can be easily incorporated into a variety of business models and helps to reduce food waste. Mix fruit, water, and Leagel Fruitube Base (126401FC) and blend with an immersion blender; pour the mixture into the Fruit Tube and freeze. These fresh fruit pops are delicious and refreshing and can be made with any fruit. -
If you have ever ordered a hot chocolate in Europe, you may have noticed that it is significantly more thick than its North American counterpart. This powdered mix is meant to achieve the same rich and thick consistency, simply by combining the packet with hot milk and either boiling or steaming it. The longer it boils, the thicker it will become.
