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Our online shop is still open but due to the effects of COVID-19 our delivery and pick-up times have changed.  As of the 1 April 2020 all pickup and deliveries will be ready on Wednesdays.  If you have any questions please contact the Academy on nsi.apa@tafensw.edu.au. We are doing everything we can to get your delivery to you as soon as possible but it may take longer than normal.
 
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Flower Nail 9

Flower Nail No9, set of 2 - 35mm

The LOYAL™ flower nails give the control to create beautiful piped icing flowers. 


Simply place the flower nail between your fingers and rotate as you pipe to flower on the bead.

  • Professional grade
  • Stainless steel
  • Diameter: 35mm
  • Length: 70mm
  • Set of 2

Brand: Loyal, Made in Korea

Price:

$2.98 (incl GST)

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Four in one.jpg4

Four in One, on the boundaries of chocolate

Four talented chefs in one book whose content is also distributed in four major thematic blocks: pastry, chocolate, desserts and artistic.


There is also a delicious story about the two decades of the Chocolate Academy in Barcelona (Spain), which is also part of the sector’s history, told in the first person by its protagonists.

Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro are much more than four authors. They are a unit that thrives on each of their differences and individual personality, because they all share four characteristics that make this a truly exceptional and almost unrepeatable case.

A total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits. A book which has all the ingredients to become a great reference in today’s patisserie.

Features
72 unedited creations and over 300 recipes
Theory, technique, step-by-step processes
Languages: English/Spanish
432 pages
Authors: Ramon Morató, Josep M. Ribé, Raúl Bernal and Miguel Guarro

Price:

$159.95 (incl GST)

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Blood Orange

Fruit Puree Blood Orange - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: Italy
  • Ingredients: Blood orange, invert sugar syrup.
  • No colourings and preservatives.
  • Viscosity: 0.5/10.
  • Unit size: 1000g
NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP 

Price:

$18.00

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Mango

Fruit Puree Mango - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: India
  • Ingredients: 100% Mango.
  • No colourings and preservatives.
  • Viscosity: 2.5/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$21.50

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Passionfruit

Fruit Puree Passion fruit - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: Ecuador, Peru
  • Ingredients: Passion fruit 100%.
  • No colourings and preservatives.
  • Viscosity: 0.5/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$21.50

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Pink Grapefruit

Fruit Puree Pink Grapefruit - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: USA
  • Ingredients: Pink grapefruit 100%
  • No colourings and preservatives.
  • Viscosity: 0.5/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$18.00

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Raspberrry

Fruit Puree Raspberry - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: Poland, Serbia
  • Ingredients: Raspberry, invert sugar syrup.
  • No colorings and preservatives.
  • Viscosity: 1/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$21.50

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Strawberry

Fruit Puree Strawberry - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: Poland, Spain
  • Ingredients: Strawberry, invert sugar syrup.
  • No colourings and preservatives.
  • Viscosity: 2/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$18.00

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White Peach

Fruit Puree White Peach - Frozen - PICK UP ONLY

Les vergers Boiron frozen fruit puree manufactured in Valence, France. 


Les vergers Boiron is made by crushing and refining whole fruits selected from homogeneous batches of selected varieties in order to guarantee a typical colour and taste of fresh fruit. 

  • Origin: France
  • Ingredients: Peach, invert sugar syrup.
  • No colourings and preservatives.
  • Viscosity: 2/10.
  • Unit size: 1000g

NOTE: BOIRON FRUIT PUREE'S ARE AVAILABLE FOR PICK UP ONLY 

Price:

$18.00

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Super Scrapers

Ganache Super Scraper, Extra Large 300 x 80mm

Stainless steel scraper, perfect for creating sharp and straight edges on cakes prior to icing. Can be used with ganache and buttercream.

 

Dimensions: 300 x 80mm 

Brand: Sugar Crafty

Price:

$23.00 (incl GST)

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Super Scrapers

Ganache Super Scraper, Small 120 x 80mm

Stainless steel scraper, perfect for creating sharp and straight edges on cakes prior to icing. Can be used with ganache and buttercream.

 

Dimensions: 120 x 80mm 

Brand: Sugar Crafty

Price:

$9.95 (incl GST)

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Icecream

Ice Cream, Artisanal Ice cream recipe book

As complete as it is universal, 245 recipes by 82 chefs. 



The new Artisanal Ice Cream Recipe Book gathers 245 recipes published in the magazine Arte Heladero during the last few years and signed by the best professionals from around the world. They are arranged alphabetically and are grouped into a total of 13 ice cream families with their sections and sub-sections.

In its evolution Arte Heladero has opened the doors of the magazine to collect very different approaches to ice cream, from those strictly related to ice cream workshops, pastry, and restauration. Ice cream is, thus, the common denominator of authors who have much to contribute and who add their professional baggage to the ice cream tradition. Precisely because of the variety of ways of understanding the formulation and the gastronomic contexts in which ice cream is found, each recipe is accompanied by useful information on the type of creation in which it is presented and its serving temperature. Thus, it is indicated in the recipe if the ice cream is conceived for the display case in an ice cream shop, a restaurant dessert, an ice cream cake, and a long etcetera.

Around 82 authors with a dozen nationalities are well represented in this recipe book in a wide range of creations that belong to families as different as cocoa and chocolate ice creams, spice and aromatic herb creams and sorbets, liquor creams and sorbets...

In short, it is a valuable tool for making multiple combinations of all kinds of recipes by chefs of proven solvency. By combining creations of different families, one can customize, for example, a vanilla ice cream with original sauces and toppings; or more complex compositions such as an ice cream cake, ice cream cups, desserts, sandwiches, and other products from the personal selection of endless ice creams, sorbets, cakes, sablés, mousses, coatings, and decorations. From this point of view, Ice Cream. Artisanal Ice Cream Recipe Book provides everything necessary for each chef to compose their own creation and find its most appropriate and non-transferable application.

The 13 ice cream families:

1.White creams
2.Egg yolk creams
3.Cocoa and chocolate ice creams
4.Nut ice creams
5.Fruit creams
6.Fruit sorbets
7.Spice and aromatic herb creams and sorbets
8.Liquor creams and sorbets
9.Frozen creams
10.Savory ice creams and sorbets
11.Soft serve ice cream
12.Cold drinks
13.Complements

Size 21 x 21cm
Language English/Spanish
Author/s 82 chefs
Softcover 202 pages
Published in 2018
Weight 600g

Price:

$59.95 (incl GST)

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BC5510

Loaf Tin small 55 x 100mm

Small loaf tin for individual size baking, ideal for brioche or friandise. 


Inner size top: 55 x 100mm
Outer size base: 50 x 95mm
Depth: 35mm
Brand: Loyal

Price:

$3.00 (incl GST)

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Fish

Louis Francois Fish Gelatine 200°bloom - 150g

Deodorized, odorless gelatine of fish origin. Principally used as a texturing agent: gelifies and binds, used as a thickener and stabilizer. 

Bloom strength refers to the firmness and strength of the set gelatine, the higher the bloom number the firmer the gelatine.

Usage:
Dissolve 10g of powder in around 200ml of liquid. 
2g of gelatine 200°bloom powder is equivalent to one (2g) gold gelatine sheet.

Unit size: 150g
Brand: Louise Francois, France

Suitable for hallal and kosher products

 

Price:

$49.95

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Spoons.jpg1

Measuring spoons stainless steel, 4 piece set

Heavy duty spoons can be used for measuring both wet and dry ingredients.




4 piece stainless steel measuring spoons attached together with a ring.

  • Professional grade
  • 1Tbsp – 15ml
  • 1Tsp – 10ml
  • ½ Tsp – 2.5ml
  • ¼ Tsp 1.25ml

Brand: Loyal 

Price:

$6.50 (incl GST)

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T80

Metal V scraper, bevelled with wooden handle

Ideal for chocolate, bakery and patisserie work. 



  • Professional quality, extremely durable, made to last. 
  • Front edge bevelled for superior scraping
  • Professional grade stainless steel grade
  • Wooden handle
  • Blade size: 150 x 120mm blade size
  • Length: 210mm
Brand: Loyal 

 

Price:

$9.00 (incl GST)

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Perforated Rings

Micro perforated stainless steel band - 150 x 20mm

Pavoni & Gianluca Fusto designed the innovative Progetto Crostate, the new way to conceive the tart which is amazing to the taste and to the view.

The concept starts with the creation of a mix of equipment to allow the chef to obtain tarts with perfect finishing; the key product of this system are the MONOPORTIONS micro perforated stainless steel frames: the micro holes allow the shortcrust pastry to hang onto the frame, thus avoiding that the border collapses during baking and in addition allows for a perfect browning of the base.

  • Product code: XF1520
  • Shape: Round
  • Material: Stainless steel
  • Dimensions stainless steel band: ø150 x H20mm
  • Dimensions stainless baked tart: ø140 x H20mm

Suggestions on how to use the band best:

  • Prepare the shortcrust pastry according to your recipe
  • Allow the pastry to rest in the fridge at +4°C at least for 6 hours
  • Roll the pastry at a thickness of 2.5mm, then place it into the freezer for at least 1 hour
  • Butter the micro perforated band
  • Proceed with the lining of the tart as shown in the image, creating a separate base and stripes for the boarder
  • Push the pasty well against the frame and trim if necessary
  • The tarts are best baked on Pavoni micro perforated baking mats, available at the academy. Product codes: FOROSIL53 or FORSIL43.

Brand: Pavoni, Italy

Price:

$24.50 (incl GST)

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Perforated Rings

Micro perforated stainless steel band - 170 x 35mm

Pavoni & Gianluca Fusto designed the innovative Progetto Crostate, the new way to conceive the tart which is amazing to the taste and to the view.

The concept starts with the creation of a mix of equipment to allow the chef to obtain tarts with perfect finishing; the key product of this system are the MONOPORTIONS micro perforated stainless steel frames: the micro holes allow the shortcrust pastry to hang onto the frame, thus avoiding that the border collapses during baking and in addition allows for a perfect browning of the base.

  • Product code: XF1735
  • Shape: Round
  • Material: Stainless steel
  • Dimensions stainless steel band: ø170 x H35mm
  • Dimensions stainless baked tart: ø160 x H35mm

Suggestions on how to use the band best:

  • Prepare the shortcrust pastry according to your recipe
  • Allow the pastry to rest in the fridge at +4°C at least for 6 hours
  • Roll the pastry at a thickness of 2.5mm, then place it into the freezer for at least 1 hour
  • Butter the micro perforated band
  • Proceed with the lining of the tart as shown in the image, creating a separate base and stripes for the boarder
  • Push the pasty well against the frame and trim if necessary
  • The tarts are best baked on Pavoni micro perforated baking mats, available at the academy. Product codes: FOROSIL53 or FORSIL43.

Brand: Pavoni, Italy

Price:

$27.50 (incl GST)

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Meltinchoc Red

Mini Meltinchoc – chocolate melting tank – 1.8L RED

Mini Meltinchoc dry heat chocolate melters can be used for small productions. 


Melting tanks are designed to melt chocolate and / or hold tempered chocolate, they are not tempering machines. The tempering of chocolate needs to be performed manually. 

  • Made of durable impact resistant plastic
  • Removable basin made of anodized aluminum
  • Not a tempering machine

Suggestions for chocolate tempering using the Mini Meltinchoc:

  • Set the maximum temperature on the Mini Meltinchoc and melt 70% of your overall chocolate amount, stirring frequently
  • When the chocolate is completely melted and has reached a temperature of 40-45°C, lower the thermostat of the Mini Meltinchoc to 30°C and add the remaining 30% of your chocolate at room temperature
  • Stir to mix and cool down to the “tempering” temperature recommended by the chocolate manufacturer (31°C for dark chocolate, 30°C for milk chocolate, 29°C for white chocolate)
  • This technique is called “tempering for insemination” and is useful to stabilize the crystals for cocoa butter
  • For precise tempering it is recommended to measure the temperature using a digital thermometer 

Suggestions for chocolate tempering using hand tempering method: 

  • Set the melting kettle to maximum temperature, add you chocolate and allow to melt stirring frequently
  • Turn the dial to the desired working temperature (31°C for dark chocolate, 30°C for milk chocolate, 29°C for white chocolate)
  • Pour the chocolate onto a marble slab and temper by hand, return the chocolate to the kettle set at the working temperature 
  • For precise tempering it is recommended to measure the temperature using a digital thermometer

Brand: Martelatto, Italy 

Price:

$206.50 (incl GST)

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Modelling

Modelling Tool Set / 12 pieces / 24 designs

A versatile professional grade 12 piece modelling tool set made from strong ABS.




  • Comes in easy to store tube
  • 24 different modelling designs for use with icing, fondant, marzipan and gum paste
  • These tools can be used to smooth petals, make indentations, sculpt flowers, flute and vein leaves, trim, cut, create and detail shapes.

Brand: Loyal 

Price:

$15.95 (incl GST)

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Modelling Set

Modelling Tool Set / 12 pieces / 24 designs - Martellato

Professional grade 12 piece equipment for Sugar Art from Martellato, Italy. 



  • Durable high quality ABS.
  • 24 different modelling designs for use with icing, fondant, marzipan and gum paste
  • These tools can be used to smooth petals, make indentations, sculpt flowers, flute and vein leaves, trim, cut, create and detail shapes.

Brand: Martellato, Italy

 

Price:

$26.95 (incl GST)

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149 products