Fante's Kitchen Shop -

Ingredients for Baking

-Almond Paste    -Ammonium Carbonate    -Ascorbic Acid    -Baking Powder    -Beeswax Beads    -Citric Acid    -Candied Citron    -Cocoa Butter    -Cream of Tartar    -Flour: Pastry, Beet, Spinach, Pumpkin, Tapioca    -Gelatin Powder & Sheets    -Glaze for Fruit Tarts & Cakes    -Guar Gum    -Hibiscus Powder    -Lecithin    -Marzipan    -Pan Grease    -Paraffin Wax    -Sourdough Starter    -Lyle's Golden Syrup    -Vanilla Bean    -Vanilla Sugar    -Whipping Cream Stabilizer    -Yeast, Instant    -Xanthan Gum

-Leaveners Information
-Ammonia Cookies Recipes
-Recipe & Instructions for Marzipan Fruits & Vegetables

Related Pages:
-Cake Baking Helpers
-Cake Decorating Ingredients
-Oils, Extracts, and Other Flavoring Ingredients
-Cake Pans Home

Solo Pure Almond Paste
Pure Almond Paste

8 Oz.
Ingredients: Blanched almonds, sugar, water, natural flavor, potassium sorbate (preservative).
Kosher certified.
2 recipes included under panel.
Made in USAMade in USA
Bakers Ammonia (Ammonium Carbonate) 2.7 Oz Ammonium Carbonate
(Baker's Ammonia)
2.7 Oz


Transport restrictions;
choose Regular Handling.

Made in USAPowder, 2.7 oz. net weight.
Kosher Certified
· This white powder is also referred to as ammonium bicarbonate, carbonate of ammonia, powdered baking ammonia, and other technical names. Also "hartshorn", referring to male deer antlers, from which the powder was once made.
· For use as a leavening agent in pastries and cookies, it is activated by heat. Often preferred for puffing over baking powder. (Also slowly soluble in 4 parts of cold water.)
· This ingredient is NOT intended for cakes, especially dense cakes like pound cake, because the gas can't release from the batter, leaving it trapped inside.
· Shelf life is approximately 18 months, stored airtight at below 86°F.

Caution: Until Ammonium Carbonate reaches a temperature of 140°F, it can be an irritant to eyes, lungs, and stomach, however above this temperature it safely decomposes into the innocuous gases that expand the pastry.
· Keep out of reach of children. Strong fumes; use with adequate ventilation; Avoid breathing dust, vapor, mist, or gas. Avoid contact with eyes, skin, and clothing. Do not eat the raw dough; wait until after your pastries have finished fluffing and baking.

· Recipes for Cream Puff Swans and Cream Filling by Jeanne Fante
· More recipes below.
Ascorbic Acid Ascorbic Acid
(Vitamin C)
3.4 Oz

3.4 oz powder,
(Vitamin C)
Kosher Certified
- An antioxidant used as a preservative,
- Added to breads to promote yeast growth.
- Also used to control browning/discoloration of vegetables and fruit.
Oetker Baking Powder
Baking Powder


Includes six 0.5 oz packets,
Each packet of Dr. Oetker Baking Powder contains 5 tsp (20 ml), sufficient for 4 cups (500g) of flour.
Simply mix Dr. Oetker Baking Powder with flour mentioned in recipe and sift.
For best results add only to cold ingredients.
Ingredients: Sodium acid pyrophosphate, sodium bicarbonate, corn starch.
Product of Canada
Beeswax beads
Beeswax Beads
12 Oz

Refined and bleached white beeswax bead.
143-149°F melting point.
LorAnn Oils brand.
candied citron
Candied Citron


1 Lb in approx. 1/4" chunks,
Citron, invert sugar and citric acid.
Freshest when stored in freezer
Made in Brazil
Citric acid
Citric Acid
3.4 Oz

Anhydrous Granular.
LorAnn Oils brand.
· A natural fruit acid added to hard candy and creams.
· A natural fruit acid added to hard candy and creams. Enhances fruit flavors.
· One-eighth teaspoon per 2 cups of
Cocoa Butter
Cocoa Butter
1 Oz Tub

100% pure cocoa butter,
1 oz tub,
Food grade
· Use in candies, chocolates and personal care products
· Has a mild chocolate flavor and aroma
Cream of Tartar
Cream of Tartar

3 oz net weight.
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels.
· Cream of Tartar is added to candy and frosting mixtures for creamier consistency, and to egg whites before beating to improve stability and volume.
· Also used in candy making to prevent crystallization.
· Odorless, colorless with a slight acid taste.
  Pastry Flour, 2 Lbs

Fine textured, soft wheat flour with high starch content for very tender cakes and pastries,
2 lbs net weight
Beet powder Beet Powder
2 Oz

2 oz net weight.
♦ Made from ground, dried beets.
A fine, dull red powder that is #60 mesh in size.
♦ Beet powder has a mild beet flavor.
♦ Use to naturally color frostings, cookies, pasta, sauces, cakes, candies, and other foods.
♦ Create from light pink to deep red. Start with a small quantity, gradually adding more to achieve the desired color and flavor.
♦ Mix beet powder into flour, about 1/2 oz per pound of flour, before adding wet ingredients.
Ingredients: Beets, Tricalciumphosphate.
Beet powder Beet Powder
16 Oz

16 oz net weight.
♦ Made from ground, dried beets.
A fine, dull red powder that is #60 mesh in size.
♦ Beet powder has a mild beet flavor.
♦ Use to naturally color frostings, cookies, pasta, sauces, cakes, candies, and other foods.
♦ Create from light pink to deep red. Start with a small quantity, gradually adding more to achieve the desired color and flavor.
♦ Mix beet powder into flour, about 1/2 oz per pound of flour, before adding wet ingredients.
Ingredients: Beets, Tricalciumphosphate.
Spinach powder Spinach Powder
2 Oz

16 oz net weight.
♦ Spinacia Oleracea, as this powder is known, is created by grinding dried spinach leaves.
♦ A fine, dull green powder, #60 mesh in size.
♦ Has a mild spinach flavor.
♦ Can be used to add color and flavor to fresh pasta and bread dough, yeast breads, quick breads, or muffins.
♦ Mix spinach powder into flour before adding wet ingredients, about 1/2 oz per lb of flour.
Ingredienst: Spinach, Silicon Dioxide.
Pumpkin powder Pumpkin Powder
8 Oz

8 oz net weight.
♦ Pumpkin powder is made from fresh pumpkins of the Cucurbita Pepo species that have been dried and ground into a fine consistency.
♦ This bright, orange powder tastes just like pumpkin and can be added to any baking recipe for flavor a color.
♦ Remember to remove some of the flour that it replaces in the recipe.
♦ Also good for adding pumpkin flavor to other foods like soups, yogurt, pasta sauce and ravioli.
Ingredients: Pumpkin, maltodextrin, corn flour, lecithin.
Tapioca Flour

Tapioca Flour

Tapioca Flour
Bob's Red Mill
Tapioca Flour
20 Oz

Also known as Tapioca Starch, it is a starchy, slightly sweet, grain-free white flour ground to a powdery fine granulation from the dried roots of the cassava plant, and is also referred to as Tapioca Starch.
Use about 1/4 to 1/2 cup per recipe to sweeten breads made with rice and millet flour. It's excellent in pie fillings.
As a corn starch substitute, use 2 tbsp Tapioca Flour for every tbsp corn starch.
Gluten free, it lends a springy texture to your baking, promotes browning, and makes crispy crusts.
All natural and Kosher Certified.
Made in USA
gelatin sheets
Gelatin Sheets


30 sheets,
Approx 3x9" each,
Bronze color,
Made in Germany
One sheet is equal to approximately ½ teaspoon of powdered gelatin.
(Instructions for Use)
Knox Original Unflavored Gelatine 1 Oz Knox Original Unflavored Gelatine 1 Oz

4 envelopes.
Net weight 1 oz.
Made in USA
Unflavored gelatin powder Knox Unflavored Gelatine
16 Oz

16 oz net weight,
Coarse powder form,
Pure gelatin, colorless, unflavored, translucent,
Made from a controlled blend of beef and/or pork,
Foodservice packaging,
Made in USAMade in USA
Recipes Link Recipes
Should be softened in cold water before dissolving.
Use 1 Tbsp. gelatin per quart of liquid. Increase gelatin to 2 Tbsp. for fruit juices. Sprinkle gelatin over small amount of cold liquid in saucepot. Let stand 5 minutes to soften. Cook and stir on low heat until gelatin is completely softened.

Oetker Clear Glaze
Clear Glaze


2 packets,
each for 1 cup liquid
Guar Gum

Guar Gum
Bob's Red Mill
Guar Gum
8 Oz

A white flour-like substance made from an East Indian seed, it is an excellent all-purpose thickening powder for salad dressings, ice creams, puddings, gravies, sauces, soups and more.
Has 8 times the thickening power of cornstarch.
Gluten free, it is also a great binder for use in baked goods.
All natural and Kosher Certified.
Kept best refrigerated or frozen.
Made in USA
Hibiscus Powder
Hibiscus Powder
2 Oz

Produces a floral flavoring in the beverage.
Hibiscus Flower (Hibiscus salbdariffa) is a dried flower that is used for flavoring warm beverages and soups. These powdered dried flowers are dark burgundy in color.
Hibiscus & Rose Pavlova
Airy Angel Food Cupcakes with Naturally Pink Icing
4 Fl Oz

A thick extract from soybeans used to preserve, emusify and moistureize foods.
Many candymakers use it as an emulsifier in real chocolate, caramel and taffy.
Combined with vegetable oils, it can be used instead of high-calorie oils for greasing pans and sauteeing food.
LorAnn Oils brand.
Odense Marzipan
Odense Marzipan Candy Dough


7 Oz. roll,
Ingredients: Sugar, almonds (28%), glucose syrup (wheat starch).
Recipes included.
Made in Denmark
Pan Grease CK Pan Grease
14 Oz

14 oz tub,
Partially hydrogenated soybean oil, lecithin, mono and diglycerides, soy lecithin.
Certified Kosher,
Made in USA
- Pan grease is a release agent for cake pans,
- Eliminates the need to grease and flour pans,
- Spreads thinner than shortening,
- Stable regardless of weather conditions
Paraffin Wax Beads Paraffin Wax


16 oz in granules,
Premium Paraffin Pastellies, fully refined/food grade wax.
Used in preparation of chocolates or canning. Meets FDA standards for purity and is permitted as a direct additive to food or for use as a compound in contact with food.
130-140°F melting point.
old fashioned san francisco style sourdough starter
Sourdough Starter


1/2 ounce packet with recipes,
Sourdough culture with "wild yeast", and unbleached, hard white flour,
No bulk fillers, no commercial yeast, nor preservatives added.
Made in USA Made in USA
Lyle's Golden Syrup - 454g Tin  
Lyle's Golden Syrup Tin

Made from sugar cane,
Gluten free and certified Kosher,
1 lb (454 g) net weight,
Made in England
· Lyle's Golden Syrup has a rich warm taste, mellow mouth-feel and appetizing aroma.
· Can be used in a wide range of tasty recipes for cake baking, biscuits and desserts, including flapjacks, sponge puddings and gingerbread.
Madagascar bourbon vanilla beans

Madagascar bourbon vanilla beans
Madagascar Bourbon Vanilla Beans - 2-Pk

Glass vial with 2 folded beans,
Gluten Free CertificationEach approx. 6" long,
Certified Kosher, gluten-free, and Fair Trade™
• Simply split the bean and scrape the seeds to attain the fruity, floral flavor, or simmer in milk, cream or other liquid ingredients before adding to recipes.
• The bean can then be rinsed, dried and used again until the flavor has been depleted.
• One whole vanilla bean is approximately equivalent to one tablespoon Pure Vanilla Extract.
6-Pack Vanilla Beans Fantes Brand
Vanilla Beans - 6-Pk

Pack of 6 beans
From the Silver Cloud Estates in the Blue Mountains of Southern India.
• Simply split the bean and scrape the seeds to attain the fruity, floral flavor, or simmer in milk, cream or other liquid ingredients before adding to recipes.
• The bean can then be rinsed, dried and used again until the flavor has been depleted.
• One whole vanilla bean is approximately equivalent to one tablespoon Pure Vanilla Extract.
12-Pack Vanilla Beans Fantes Brand
Vanilla Beans - 12-Pk

Pack of 12 beans
From the Silver Cloud Estates in the Blue Mountains of Southern India.
• Simply split the bean and scrape the seeds to attain the fruity, floral flavor, or simmer in milk, cream or other liquid ingredients before adding to recipes.
• The bean can then be rinsed, dried and used again until the flavor has been depleted.
• One whole vanilla bean is approximately equivalent to one tablespoon Pure Vanilla Extract.
Oetker Vanilla Sugar
Oetker Original Vanilla Sugar

6 packets,
each for 4 cups of flour or liquid,
Artificial flavoring
13034ingredients.jpg (20462 bytes)
Oetker Whip it Stabilizer for Whipping Cream

2 packets,
each for 1 cup whipping cream
13035ingredients.jpg (11938 bytes)
Oetker Instant Yeast

3 packets,
each contains 1/2 tsp.
Xanthan gum
Xanthan Gum
2.5 Oz

Used as a thickening agent and stabilizer in a variety of foods.
Also prevents ice crystals from forming in ice cream and provides a "fat feel" in low- or no-fat dairy products.
In baking, it is used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products.
LorAnn Oils brand.


Derived from the Latin "levare", meaning "to raise". The raising action that aerates dough and batter during mixing and/or baking provides greater volume and a distinct cell structure.

Leaveners are classified as "aerating", "chemical", and "yeast".

Aerating Leaveners

Whole eggs, egg whites, butter, shortening, lard.

Work on the principle that a volatile substance will produce vapors that will be captured within food as it dries and sets during baking to give structure to baked goods.

Whole eggs are beaten until light, egg whites until fluffy. During baking, the moisture in the eggs or whites expands as water vapor. At the same time, the heat of the oven firms the crumb structure.

Butter and solid fats flavor as well as leaven. They are generally low in moisture, so they are worked into the dough to form thin, alternating layers of fat and dough. The moisture in the dough evaporates, producing water vapor which is trapped by the moisture-proof fat, resulting in a flakey, aerated pastry.

Chemical Leaveners

Baking powder, baking soda, ammonium carbonate.

Chemical reactions occur between two or more ingredients, specifically between alkali and acid, to produce carbon dioxide. The reaction starts when liquid is added to the mixture.

Some example of acid ingredients include sour milk, buttermilk, sour cream, cream of tartar (potassium bitartrate) and vinegar.

Baking powder is a combination of both alkaline (sodium bicarbonate) and acid (cream of tartar) ingredients. It was invented to insure consistent results in recipes.

Most U.S. baking powders are double acting, i.e., they release gas during mixing and again during baking. The reaction is slower than that of old fashioned single action baking powders.

Yeast Leaveners

The oldest known leavener, this one-celled microorganism divides and multiplies at a phenomenal rate when subjected to moisture and heat.

Yeast remains dormant at temperatures below 50°F, and are killed at temperatures above 120°F.

Adding a small amount of sugar will enhance development, but too much sugar (greater than 6% flour total) will stop yeast growth.

Salt inhibits yeast growth. Whole milk is not good for proofing yeast, because milk fats coat yeast cells and inhibit cell growth.

Compiled by Deborah DiCintio-Lang, Master Cake Decorator
Fante's Cake Decorating Course Instructor

Note: One suggestion for ingredients to make a yeast similar to the popular Italian PaneAngeli brand, is to use one part baking soda to 4 parts vanillin.

Ammonia Cookies

From our old friends at

Ingredients needed:
Half ounce Baker's Ammonia (ammonium carbonate)
1 cup milk
Half cup shortening
1-1/4 cups sugar
1 egg, well beaten
Half ounce oil of lemon or 1 ounce lemon extract
5 cups sifted enriched flour

- Preheat the oven to 350°F.
- Add the milk to the ammonium carbonate and let stand for 30 minutes, stirring frequently.
- Cream the shortening and the sugar; add the egg, lemon flavoring and the milk mixture.
- Stir in the flour until well blended.
- Chill.
- Roll the dough to one-fourth-inch-thick on a floured board.
- Cut into 3-inch squares.
- Prick with a floured fork.
- Bake on a greased baking sheets at 350°F for 15 minutes or until slightly browned.

Makes three and one-half dozen.

Princess Gem Cookies

1/2 cup butter
1 cup Crisco
2 tsp Ammonium Carbonate
2-1/2 cups flour
1 cup coconut, shredded
2 cups sugar
Confectioners sugar for rolling

Cream butter and Crisco well.
Add sugar and Ammonium Carbonate, and mix well.
Mix in the shredded coconut.
Add flour a little bit at a time, mixing well.

Roll pieces into balls about 3/4" round.
Place on greased cookie sheet one-inch apart (as cookies spread during baking).

Bake in a pre-heated 350°F oven for about 10 minutes.
Remove from oven when edges become slightly brown.

Cool the cookies on a rack.
When cooled, roll in confectioners sugar.
Roll until the sugar is thick.

Store in a container with a tight-fitting lid.
These cookies can be frozen.


As taught in a course at Fante's by Reba Cohn, in 1982.

This is one of the best-loved lessons I teach. You can buy the leaves and almond paste from a supplier. It makes a beautiful display piece, as well as delicious eating candy for Thanksgiving or other holiday use. After you make fruits and vegetables, have them flowing from your horn of plenty down the cake.


1 Lb of Almond Paste (not almond filling)
1 teaspoon almond extract
½ cup White Karo syrup
¼ teaspoon salt
Beat together until smooth.

Gradually beat in 1 Lb sifted 10X sugar, or slightly more. Work in the last of it with the handle if too stiff for the beater.

Mix in paste food colors.


Apple - Color some marzipan red and some green. Break off a small piece of marzipan about the size of a small walnut, of either color; roll in the palm of your hands to form a round ball. Next, place a bought apple leaf in the top and a whole clove in the bottom. See how real it looks?

Strawberry - Use red marzipan and roll like a ball. This should be slightly smaller than the apple. Now place the ball between your first finger on each hand, and roll gently. This will make one end narrow. Have some granulated sugar colored red with food coloring. Moisten the strawberry you just rolled with egg white, or a very little water, and roll it around in the sugar. Now place a bought strawberry leaf in the wide top.

One of my students married after being single for 65 years as a result of making him marzipan strawberries when he was ill. He said anyone who could make any food taste so good and look so beautiful should be his wife. She is very happily married. When I tell my students about this lady, it seems they only want to make strawberries.

Pear - It is made exactly like the strawberry; only it is slightly larger and yellow in color. Put the proper leaf in the narrow end up, with a clove in the bottom. Paint a blush of pink food color for the cheeks.

Banana - Use bright yellow. We roll a long strip and cut it in varied sizes. Curve them slightly. Pinch slightly for the bottom end. Look at a picture to see how to make a hand of bananas. Take brown food color on your brush, and paint specks here and there to make the bananas have a ripe appearance. Put a small piece of green marzipan at the top to make it look like the hand of bananas are held together.

Peach - Mix a little pink and yellow food color in a piece of marzipan. Roll into a ball the size of a small walnut. Now take a dinner knife and score the side of the ball slightly. Add the proper bought leaf, and put it in the top. Now paint the side, where you scored, with a light pink food color for the blush. You will think up many more fruits to make as you practice.


Corn - Roll a piece of white marzipan longwise. Cut in about 1-1/2 lengths. Score on one side to make the appearance of corn. Roll out green marzipan, cut in strips, and place around the white to make an ear effect.

Pumpkin - Color bright orange, making a large round ball. Score about 8 times from top to bottom all around. Now roll small piece of green to make a stem, and add to the top of the pumpkin.

Green Peas - Make an oval flat piece for the pod, and roll round pieces in different sizes to make the peas. Moisten the peas and place them in the pod

Grapes - Shape a flat piece of marzipan, light green or purple, into almost a triangle. Roll different size balls, moisten them with egg white or water, and stick balls on the triangle to form a bunch of grapes. You can build them up to look more realistic. Add the proper leaf.

The more you work with marzipan, the more you'll love it, and the more ideas you'll get. Have fun. Reba

Click for PDF Print Reba's Marzipan Recipe and Instructions

Ask Vanessa:
"What are the differences in flours? Why would I use one or the other?"

Gluten content is the major difference.

More glutenous flours, such as whole wheat, high-gluten, and pizza flours, produce hearty, chewy dough, as for pizza and bread.

Pastry and cake flours have little gluten and yield tender, light, and fluffy results. They are excellent for (but not limited to) cakes, southern style biscuits, and moist brownies.

The common all-purpose flour has a balanced gluten content that allows it to be used for anything from baking pound cakes to cooking and frying.



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Kitchen Shop
1006 S. Ninth St.
Philadelphia PA

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