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INGREDIENTSChef Rubber provides world-class professional culinary artists all the basics required to build world-class cuisine. From thickeners to stabilizers, savory powders to gourmet salts, from freeze-dried fruit to chocolate products, you'll stock your operation for greatness. Now featuring Felchlin Mascarponosa, VeryBerryosa and other fine fillings and pastes for your pastry creations. |
Ingredients Catalog |
Water Based
- This is Chef Rubber Bubblegum Flavoring.
- Use our liquid water based bubblegum flavoring in cakes, cookies, baked goods and specialty confections.
- Ganaches, frostings and buttercreams achieve new flavor levels with our bubblegum flavoring.
- Our water based flavorings are also great for hard candies, ice creams and gelatos.
- Water based flavorings are not recommended for chocolate applications.
- Gallon size available on request
Item#:
506201S
Natural Oil Based
- This is Chef Rubber butter flavoring.
- Our liquid oil based butter flavoring is specially formulated for optimal results in frostings and baked good.
- Butter flavor is also great for cookies, cakes, and croissants.
- Add butter flavor to your culinary creations with our butter flavoring.
- Gallon size available on request
Item#:
506109S
- Buttermilk Powder - Super fine powder that easily disperses in other powders (sugar, flour, etc), cold and warm liquids.
- Powdered buttermilk is a great way to add flavor without adding moisture.
Item#:
501007S
Natural Oil Based
- This is Chef Rubber Natural Butterscotch Flavoring.
- Our liquid oil based butterscotch flavoring is specially formulated for optimal results in chocolates, fudges, frostings, baking and specialty confections.
- Butterscotch flavor is also great for cookies, cakes, and croissants.
- Add butterscotch flavor to your culinary creations with our caramel flavoring.
- Also available in the Holiday Flavor Assortment Variety Pack
- Gallon size available on request
Item#:
506110S
40% Milk Chocolate Pistoles
- This Ghana origin milk couverture chocolate reveals great red fruit and chestnut savours enveloped in powerful cocoa and biscuits notes.
Item#:
503101
70% Pistoles
- This Santo Domingo Origin dark couverture chocolate has a strong cocoa character marked by an appealing bitterness with a long floral and fruity lasting.
- Click here for more information from the Cacao Barry website.
choco-prods.html
choco-shipping-links.html
Item#:
503125
75% Pistoles
- This Tanzania Origin dark couverture chocolate is the perfect balance of acidity and intense cocoa bitterness, lifted by floral notes.
Item#:
503126
Semi Sweet Fins
- Semi-sweet chocolate decor for cakes, cupcakes, pastries and more.
Item#:
502801
- Calcium carbonate, also known as chalk or limestone, is commonly used as a dietary supplement to support bone health, but it also has various culinary uses:
- Baking: Calcium carbonate is used as a food additive to adjust the acidity of baking ingredients. It can be used to replace cream of tartar, which is often used in baking recipes to stabilize whipped egg whites or prevent sugar from crystallizing.
- Brewing: Calcium carbonate can be added to water used in beer brewing to adjust the pH and mineral content of the water. This can help improve the flavor and clarity of the beer.
- Pickling: Calcium carbonate can be added to pickling brine to help prevent the pickles from becoming too soft. It can also help maintain the crispness of vegetables and fruits.
- Cheese-making: Calcium carbonate is commonly used in cheese-making to help coagulate milk proteins and form curds. It can also help improve the texture and flavor of cheese.
- Noodle-making: Calcium carbonate is added to noodle dough to improve its texture and elasticity. It can help make the noodles more tender and chewy.
- Candy-making: Calcium carbonate can be used as a polishing agent in candy-making to give candy a smooth, glossy finish.
- Chocolate-making: Calcium carbonate is sometimes used in chocolate-making to help improve the texture and mouthfeel of the chocolate.
- Tomato sauce: Calcium carbonate can be added to tomato sauce to help reduce its acidity and improve its flavor. It can also help prevent the sauce from separating or becoming too watery.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501413S
- Calcium chloride is a common food additive that is used in the culinary industry for various purposes. Here are some culinary usages for calcium chloride:
- Cheese-making: Calcium chloride is often added to milk when making cheese to help coagulate the proteins and create a firmer curd. It can also help improve the yield of cheese and prevent it from becoming too soft or rubbery.
- Canning: Calcium chloride can be used in the canning process to help maintain the texture of fruits and vegetables. It can also help prevent the fruits and vegetables from becoming too soft or mushy.
- Meat processing: Calcium chloride is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Pickling: Calcium chloride can be added to pickling brine to help keep pickles crisp and crunchy.
- Molecular gastronomy: Calcium chloride is used in some modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium chloride forms a gel around the liquid, creating a unique texture and presentation.
- Brewing: Calcium chloride is sometimes added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
- Fruit and vegetable processing: Calcium chloride can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Certified Kosher and Pareve
- Bulk sizes available on request.
Item#:
501008S
- Calcium lactate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate:
- Molecular gastronomy: Calcium lactate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Calcium lactate is often preferred over calcium chloride because it is not as bitter.
- Bulk sizes available on request.
Item#:
501009S
- Calcium lactate gluconate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium lactate gluconate:
- Molecular gastronomy: Calcium lactate gluconate is often used in modernist cooking techniques, such as spherification, to create spheres or gels out of liquids. When added to a liquid containing sodium alginate, calcium lactate gluconate forms a gel around the liquid, creating a unique texture and presentation.
- Baking: Calcium lactate gluconate can be used as a leavening agent in baking recipes. It reacts with baking soda to release carbon dioxide gas, which helps baked goods rise.
- Cheese-making: Calcium lactate gluconate can be used as an alternative to calcium chloride when making cheese. It helps coagulate the proteins in milk and improve the texture of the cheese.
- Meat processing: Calcium lactate gluconate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Fruit and vegetable processing: Calcium lactate gluconate can be added to fruits and vegetables during processing to help maintain their texture and firmness. It can also help prevent browning and discoloration.
- Pickling: Calcium lactate gluconate can be added to pickling brine to help keep pickles crisp and crunchy.
- Fermentation: Calcium lactate gluconate is sometimes used in the fermentation of vegetables, such as sauerkraut and kimchi, to help regulate the acidity and improve the texture of the fermented products.
- Bulk sizes available on request.
Item#:
501010S
- Calcium sulfate is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for calcium sulfate:
- Tofu and soy milk production: Calcium sulfate is used as a coagulant in the production of tofu and soy milk. It helps to separate the soy proteins from the liquid and form a curd.
- Baking: Calcium sulfate can be used as a dough conditioner and stabilizer in baking recipes. It helps to improve the texture and increase the shelf life of baked goods.
- Brewing: Calcium sulfate can be added to brewing water to adjust the mineral content and pH of the water. This can help improve the flavor and clarity of beer.
- Cheesemaking: Calcium sulfate can be used as a coagulant in the production of some types of cheese, such as Italian and Hispanic-style cheeses.
- Meat processing: Calcium sulfate is sometimes used in meat processing to improve the texture and juiciness of the meat. It can also help extend the shelf life of processed meats.
- Pickling: Calcium sulfate can be added to pickling brine to help keep pickles crisp and crunchy.
- Dairy products: Calcium sulfate can be added to dairy products, such as milk and yogurt, to improve the texture and stability of the product.
Item#:
501011S
Extra Brute
- This Callebaut 22/24, a 100% natural cocoa powder made from high quality West African cocoa beans.
Item#:
502070
White Chocolate
- This is Callebaut W2 White Chocolate.
- With its medium fluidity, this is a great all-round white chocolate.
- W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, spices to herbs and from fruits to beers.
- Used in chocolate bars or hollow figures, W2 takes you by surprise with its lovely satin gloss and snappy texture.
- Cocoa: 28%
- Milk: 22%
- Fat: 35.8%
Item#:
503205
Natural Oil Based
- This is Chef Rubber Natural Caramel Flavoring.
- Our liquid oil based caramel flavoring is specially formulated for optimal results in chocolates, fudges, frostings, baking and specialty confections.
- Caramel flavor is also great for cookies, cakes, and croissants.
- Add caramel flavor to your culinary creations with our caramel flavoring.
- Also our liquid caramel flavoring is available in the Holiday Flavor Assortment Variety Pack.
- Gallon size available on request
Item#:
506115S
- Carrageenan Iota is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for Carrageenan Iota:
- Desserts: Carrageenan Iota is commonly used in the production of jellies, puddings, and mousses, especially those that require heat treatment. It helps to thicken and stabilize these products and creates a smooth, creamy texture.
- Dairy products: Carrageenan Iota can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Carrageenan Iota is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Beverages: Carrageenan Iota can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Carrageenan Iota is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
- Bulk sizes available on request.
Item#:
501012S
- Carrageenan Kappa is a food additive that is commonly used in the culinary industry for various purposes especially as a gelling agent. Here are some culinary usages for Carrageenan Kappa:
- Desserts: Carrageenan Kappa is commonly used in the production of gelatin-based desserts, such as gummies and marshmallows. It helps to thicken and stabilize these products and create a smooth, firm texture.
- Dairy products: Carrageenan Kappa can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Meat products: Carrageenan Kappa is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent syneresis, the separation of water from the product.
- Beverages: Carrageenan Kappa can be added to beverages, such as chocolate milk and nutritional drinks, to enhance their texture and provide a creamy mouthfeel.
- Vegan and vegetarian products: Carrageenan Kappa is often used in vegan and vegetarian products, such as plant-based milks and cheeses, to replace the texture and functionality of dairy products.
- Kappa is unstable after freezing and slightly cloudier versus Iota.
Item#:
501013S
- Carrageenan Lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. Usages include:
- Dairy products: Carrageenan Lambda can be added to dairy products, such as cream, ice cream, and yogurt, to improve their texture and stability. It also helps prevent separation and enhances the mouthfeel.
- Beverages: Carrageenan Lambda can be added to beverages, such as nutritional drinks and meal replacements, to provide a thick, smooth texture and enhance the mouthfeel.
- Meat products: Carrageenan Lambda is used in some meat products, such as sausages and deli meats, to improve texture and water retention. It also helps to prevent the formation of syneresis, the separation of water from the product.
- Desserts: Carrageenan Lambda can be used to create smooth, stable gels in desserts such as fruit jellies and fruit snacks.
- Carrageenan Lamba is insoluble in vegetable oil and propylene glycol.
- Bulk sizes available on request.
Item#:
501014S
- Carrot vegetable powder available in two sizes.
- Use this carrot powder for coloring, flavoring, and decoration.
- Powdered carrot can be used in many different applications.
- Carrot powder is wonderful in pastries, icing, mousse, beverages, baked goods, and more.
- Use this carrot vegetable powder to turn an ordinary creation into something with personality.
Item#:
511003S
Natural Oil Based
- This is Chef Rubber natural champagne flavoring.
- Our liquid oil based champagne flavoring is specially formulated for optimal results in chocolates, fudges, frostings, baking and specialty confections.
- Champagne flavor is also great for cookies, cakes, and croissants.
- Add champagne flavor to your culinary creations with our champagne flavoring.
- Gallon size available on request
Item#:
506113S
Natural Water Based
- This is Chef Rubber Champagne Grape Flavoring.
- Use our liquid water based champagne grape flavoring in cakes, cookies, baked goods and specialty confections.
- Ganaches, frostings and buttercreams achieve new flavor levels with our champagne grape flavoring.
- Our water based flavorings are also great for hard candies, ice creams and gelatos.
- Water based flavorings are not recommended for chocolate applications.
- Also available in the Holiday Flavor Assortment Variety Pack.
Item#:
506204S
- Cheddar Cheese Powder - Superfine orange colored powder that adds a great cheddar flavor.
- It can be sprinkled on for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501018S
- White Cheddar Cheese Powder - Superfine powder that provides an intense white cheddar cheese flavor.
- It can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501017S
Artificial Oil Based
- This is Chef Rubber Cherry Flavoring.
- Our liquid oil based cherry flavoring is specially formulated for optimal results in chocolates, fudges, frostings, baking and specialty confections.
- Cherry flavor is also great for cookies, cakes, and croissants.
- Add cherry flavor to your culinary creations with our cherry flavoring.
- Also available in the Fruit Flavor Assortment Variety Pack.
Item#:
506116S
- This salt has three dimensional flavor!
- Try just a pinch to add a hint of savory spice and enjoy! Ole!
- A few suggested uses: desserts / chocolates and finishing touches fresh fruit, drink rimmers.
- On the Savory Side of things.. scrambled eggs, red meat, white fish, salmon, chicken, pasta, salads, roasted veggies, tofu and Asian cuisine!
- Endless possibilities!
Item#:
507058S
- Sea Salt infused with the spiciness of smoked chipotle peppers.
- Add a deep smokey warmth to meats, fish, vegetable and even desserts and on the rims of cocktails
Item#:
507063S
White Filling
- The ready-to-use white chocolate cream with a soft consistency has a brand new formula.
- Highly versatile, it is meant to be used for after-baking filling operations, it gives excellent results even when used to flavor creams and liquid cream.
- Gluten free.
- Brand: IRCA
Item#:
509560
New Item
Dark Filling
- Ready-to-use dark chocolate creamy spread with a soft consistency. Highly versatile, meant to be used for after-baking filling operations.
- Excellent results even when used to flavor creams and liquid cream too.
- Brand: IRCA
Item#:
509561
New Item
Coffee Flavored Decor
- These are delicious dark Belgium chocolate flavored and shaped like real coffee beans.
- Made with only natural flavors and sustainably sourced cocoa.
- Ideal for decorating desserts or as a snack.
- Brand: Mona Lisa
Item#:
502820
New Item
- A buttery smooth mint flavored morsel that's bake stable and perfect for mixing into batters and doughs. It also shines as a topping on pastries and chocolate barks.
- Bake-stable mint chunk perfect for adding unique flavors to your baked goods.
Item#:
509205
Natural Oil Based
- This is Chef Rubber Natural Cinnamon Flavoring.
- Our liquid oil based cinnamom flavoring is specially formulated for optimal results in chocolates, fudges, frostings, baking and specialty confections.
- Cinnamon flavor is also great for cookies, cakes, and croissants.
- Add cinnamon flavor to your culinary creations with our cinnamon flavoring.
- Also available in the Holiday Flavor Assortment Variety Pack.
- Gallon size available on request
Item#:
506117S
- Citric acid is a versatile food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for citric acid:
- Flavor enhancer: Citric acid is often used as a natural flavor enhancer in a variety of foods and beverages, including carbonated drinks, candies, and sauces.
- Preservative: Citric acid has antimicrobial properties and is often used as a preservative in many processed foods, such as canned goods and fruit preserves.
- Acidulant: Citric acid is also used as an acidulant to balance the pH of foods and provide a tart flavor. It is commonly used in marinades, dressings, and sauces.
- Leavening agent: Citric acid is sometimes used as a leavening agent in baked goods, especially when combined with baking soda. The reaction between citric acid and baking soda produces carbon dioxide, which helps the dough or batter rise.
- Texture modifier: Citric acid can be used to modify the texture of certain foods, such as cheese and meat products. It can also be used in dairy-based products, such as ice cream and yogurt, to improve texture and prevent crystallization.
- Canning and pickling: Citric acid is used in the canning and pickling process to maintain the color, texture, and flavor of fruits and vegetables.
- Citric acid is similar to ascorbic acid and sorbic acid but is considered to be the weakest of the three.
- Citric acid is an antioxidant naturally present in citrus fruits.
citric acid
Item#:
501021S
Makes 10 Gallons
- This is Clam Broth Powder from St. Ours.
- The clam stock produced from steaming the clams is dried to preserve the fresh taste so that you can enjoy this sweet, briny, concentrated clam flavor all year long.
- This clam broth is clean label, non GMO, gluten free and is minimally processed to maintain the highest quality.
- Use St. Ours Clam Broth as a quick easy fish stock or dashi, as a substitute for seafood bouillon, clam juice, or clam base and to add flavor or umami to seafood soups, chowders, bisques
- St. Ours & Company is proud to be the original producer of dehydrated clam broth powder made from fresh clams harvested in the North Atlantic by local, sustainable, clam fisheries.
Item#:
517021
Your Price:
56.16
Each
Makes 1 Gallon
- This is clam broth powder from St. Ours.
- The clam stock produced from steaming the clams is dried to preserve the fresh taste so that you can enjoy this sweet, briny, concentrated clam flavor all year long.
- This clam broth is clean label, non GMO, gluten free and is minimally processed to maintain the highest quality.
- Use St. Ours Clam Broth as a quick easy fish stock or dashi, as a substitute for seafood bouillon, clam juice, or clam base and to add flavor or umami to seafood soups, chowders, bisques, stews, sauces, drinks and recipes.
- St. Ours & Company is proud to be the original producer of dehydrated clam broth powder made from fresh clams harvested in the North Atlantic by local, sustainable, clam fisheries.
Item#:
517020
Your Price:
8.40
Each
- Carboxymethyl Cellulose (CMC) is a food additive that is commonly used in the culinary industry for various purposes. Here are some culinary usages for CMC:
- Thickener: CMC is often used as a thickening agent in many food products, including sauces, dressings, and syrups. It helps to create a smooth and consistent texture.
- Stabilizer: CMC is a stabilizer that helps prevent separation and settling of ingredients in food products, such as beverages and emulsions.
- Fat replacer: CMC can be used as a fat replacer in baked goods and other products, such as dairy products and meat substitutes. It helps to mimic the texture and mouthfeel of fat without adding calories.
- Freeze-thaw stabilizer: CMC can be used as a freeze-thaw stabilizer in frozen desserts, such as ice cream and sorbet. It helps to prevent ice crystals from forming and maintains a smooth texture.
- Gluten-free baking: CMC can be used in gluten-free baking to improve the texture and structure of baked goods, as it helps to bind ingredients together and create a chewy texture.
- Bulk sizes available on request.
Item#:
501022S