Albumen based marshmallow is used in the manufacture of filling creams. It creates a light open texture to the finished product, is brilliant white in colour and will beat up to five times its own volume when combined with an albumen product such as Renwhites solution * This product is ideal for mallow teacakes and fabulous as a topping for lemon meringue.
Renshaw ABC Filling
A ready whipped substitute buttercream that may be used for masking, filling, piping and coating.
Ready to use soft buttercream style icing available in chocolate and vanilla flavours. Gluten free and contains no artificial flavours, this product is also suitable for vegetarians.
Renshaw Ginger Crush
The finest quality stem ginger is preserved in a sugar syrup and cut into a small particle size. Ideal in cake batters, biscuit doughs, fillings, icings and as a topping for ice cream.
Renshaw Dressed Chopped Dates
Ready to use pieces, free from stones and with no soaking necessary, these are ideal for adding to cake and biscuit batters.
Renshaw Double Cut Orange/Lemon
Peels are processed from the finest selection of citrus fruits that have been dried, coated in syrup and drained. The citrus peel has a bright fresh appearance with minimal residual syrup. Smaller pieces (4mm x 4mm) enable easy distribution in batters and doughs and are perfect for hot cross buns and spice loaf.
A blend of dried hen eggs whites, starches and stabilisers offering an economical alternative to Renwhites.
Renshaw Stabiliser Powder
This product can be used to improve the stability of royal icing and meringue, as well as marshmallow lines and whipped egg whites.
Egg Albumen & Stabilisers
A speciality range of pan dried and spray dried egg albumen products provide various blends suitable for macaroon goods, marzipan confectionary, meringues and royal icing.
This is the purest form of albumen available, 100% pan dried hen egg albumen.
( * Renwhites solution: 70g / 500g water)
Renshaw Gum Tragacanth
A finely ground white powder that is used to improve extensibility and pliability of sugarpaste and pastillage.
Renshaw Almond Frangipane Mix
This requires only flour and egg to make almond frangipane tarts, flans and slices.