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Handmande Nozzles

Hand-made nozzles #1 & #2 - set of 2

Hand-made nozzles designed for APA classes, used in our level 1-5 buttercream piping classes to create signature flowers. 

  • Stainless steel
  • Recommended hand wash for longevity and sharpness of tubes. 
  • Each set contains: 1x HM#1 and 1xHM#2 nozzles 
  • Made in Korea
 

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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TBRE680

Loaf tin large 100 x 255mm

Large loaf tin ideal for baking breads and pastries.


 

  • Aluminium Steel
  • Uncoated
  • Inner size top: 110 x 270mm 
  • Outer size base: 100 x 255mm 
  • Depth: 110mm 
  • Capacity 680g
  • Handmade in Australia
  • Brand: Loyal 

Price:

$19.95

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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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BC5514

Loaf Tin small 65 x 135mm

Small loaf tin for individual size baking. 



Inner size top: 65 x 135mm
Outer size base: 55 x 120mm
Depth: 45mm
Brand: Loyal

Price:

$3.50 (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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Pectine NH

Louis Francois Pectin 325 NH95 - 200g

Used as a gelling agent that is thermoreversible, ideal for jams, jellies & fruit based fillings. 



Dosage:  from 0.3-0.5g per kg OR 4-5g per liter of milk.

Ingredients: Low methoxyl amidated pectin E440ii.
Standardised by the addition of Sucrose.

To disperse the product without lumps premix the powder with the other dry ingredients and pour the preparation into the liquid whilst stirring continuously. Keep stirring until completely incorporated.

  • Unit: 200g
  • Brand: Louise Francois, France
  • Store away from moisture and heat. 

Price:

$29.95

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Whisk Balloon .jpg1

Loyal Balloon Whisk – Piano Wire -250mm

Loyal ™ whisks are professional grade whisks of the highest quality.

 

  • Ideal for light mixtures
  • 12 wires - wire thickness 1.4mm
  • Handle diameter: 25mm
  • Handles sealed for complete hygiene
  • Heavy duty stainless steal
  • Length: 250mm

Small, compact whisk ideal to work in small sauce pans or containers. 

Brand: Loyal 

Price:

$9.95 (incl GST)

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Whisk Flat.jpg1

Loyal Flat Whisk - Piano Wire - 200mm

Loyal ™ whisks are professional grade whisks of the highest quality.

 

  • Designed to cover a flat surface and distribute heat evenly, ideal for making anglaise, sauces, eggs, bechamel etc. 
  • 4 wires - wire thickness 1.4mm
  • Handle diameter: 16mm
  • Handles sealed for complete hygiene
  • Heavy duty stainless steal
  • Length: 200mm

Brand: Loyal 

Price:

$4.95 (incl GST)

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Lustre Brush

Lustre Brush

A beautiful quality large lustre brush to apply lustre powder to cakes, fondant, chocolate, sugar and patisserie work. 


  • Makes the job easy and quick with a professional result
  • Apply food grade lustre powders
  • Dry brush application
  • 100% fine nylon
  • Brand: Sugar Crafty  
 

Price:

$12.95 (incl GST)

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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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MTMC09L_1

Mini Meltinchoc – chocolate melting tank – 1.8L PURPLE

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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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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Obsession1

Obsession by Oriol Balaguer

A total of more than 80 creations of incomparable beauty by the hand of one of the greatest creators in current sweet cuisine.

Perfectly reflected in this universal pastry chef’s new book. A book in which Balaguer gathers his best cakes, desserts, petit fours, pastries and bakery, bonbons, artistic chocolate … 

The type of obsession Oriol Balaguer suffers from is great, as it is projected in multiple manifestations. His is an obsession for quality, for a job well done, for perfection, for continuously learning and improving, for beauty, for harmony, balance, aesthetics and the presentation of his creations, for the packaging of all his collections...

Balaguer is not a specialist, unless someone can be so many things at once. He is definitely one of the best chocolatiers in the current scene, with bonbon collections and unique artistic work. His restaurant desserts marked an era, with such sublime pieces such as his ‘Eight Textures of Chocolate’, the best dessert in the Coupe du Monde de la Pâtisserie in 2001. But if we talk about baked or fermented doughs, his butter croissant has been awarded as the best in Spain in 2014. Therefore, Balaguer does not stand out in any one particular facet; he stands out in almost all of them. And this is due to the cited ‘almost obsessive’ level of requirement he faces each recipe, each elaboration, each new creation and every project.

Oriol Balaguer is signature patisserie. His is the pastry of collections, design, glamour and elegance. His is haute patisserie. But without neglecting taste (there is no reason for it), because, as the author notes, ‘it is very disappointing when the taste is not up to the expectations raised by the presentation of a dessert.’

Language: English/Spanish
Sizes: 230x297 mm
Pages: 306

Price:

$115.00 (incl GST)

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yann9

One week with Yann Duytsche

The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.


The great French master Yann Duytsche invites you to spend a week at his workshop (Dolç – Barcelona – Spain) through his new book, published by Grupo Vilbo and so good..magazine. 

The book gathers the main creations that Duytsche makes every day in his shop, so they are more than tried and tested, true, real, not only because they work technically but because they have passed the most demanding of white glove tests: the customers.

But One Week with Yann is above all a way of entering the creative and commercial philosophy of this renowned chef, who identifies his activity with the operation of a restaurant more than with that of a classic pastry shop, “what we do here is to work what is sweet with a gastronomic sense … If the customer is going to eat the millefeuille at 3:00 p.m., I want it to be made at 1:00 p.m. at the earliest”, the chef comments.

Tea pastries, travel pastry, baked goods, cakes and mousses, ice creams, cups, bonbons, confectionery, snacks … are distributed throughout the book organized into chapters coinciding with the days of the week. It is not experimental pastry or prototypes. Yann Duytsche’s pastry is a fresh pastry, freshly made, intense flavors, gourmand, gastronomic, or as its author likes to say, “epicurean.”

Features:
Author: Yann Duytsche
280 pages
65 complete creations
Hard cover

Language: English/Spanish
65 complete creations 
Sizes: 235x280 mm
Pages: 280
Hard cover 
Published in 2017

Price:

$129.00 (incl GST)

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Slide1

Paco Torreblanca - 4th Edition

Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. 

His masterpiece book is proof of his great work published originally in 2003 and of which we now present the fourth edition in Spanish and English. The international success of this book and its continuous demand from many countries, with translations into different languages, has led us to re-issue it once again.

"Paco Torreblanca", recognized as the "Best Pastry Book in the World" in the year of its launch, has become a classic of contemporary pastry, a tool with which professionals of all generations can continue to learn from a master of masters.

The book includes plated desserts, tarts, step-by-step cake instructions, sugar and isomalt decorations, chocolate, bonbons, artistic pieces, traditional doughs ... Ferran Adrià already alerted him back in the day, "a book that is a reference for professionals and gourmets from around the world. "

306 pages, 500 pictures, 32 step-by-step recipes, over a hundred cakes, desserts for restaurants and chocolates, new and surprising techniques, artistic compositions and decorative elements.

  • Size 24,5 x 29,7 cm
  • Language English / Spanish
  • ISBN-13 978-84-922443-4-8
  • Author/s Paco Torreblanca
  • Hardcover 306 pages
  • Published in 2003
  • Weight 3,5 Kg

Price:

$85.00 (incl GST)

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