Pastries: specific products

ICAM Professional Line products designed to guarantee the best performance in baking and suitable for a variety of uses: from mousses to biscuits.

ICAM Professional Line chocolate and semi-finished cocoa products are ideal for use in bakeries. They are, in fact, very versatile for making the best recipes by professional bakers and confectioners: mousses, creams, icing, fillings and sandwiching for contemporary cakes, single portions and mignon pastries, sponge cakes, baked products and biscuits. Products suitable for a variety of baking requirements with the guarantee of a superb performance.

For decorations

Specific recipes for decorating techniques, from simple shavings to piping bag decorations; they help you create and keep your designs looking good.

Resistant to baking

Products resistant to high baking temperatures, ideal for use as an ingredient to melt in the mixture or as an inclusion in oven-baked bases.

Icing

An icing that adheres perfectly to desserts, for a uniform icing that is beautifully glossy with a mirror finish and rich chocolate colour.

Creams and mousses

The ideal viscosity of the chocolate means you can achieve a creamy, smooth and light, yet compact result.

Bases

Chocolate and semi-finished cocoa products to add intensity to the flavour and richness to the colour of shortbreads, sponge and other baked bases.

Recipes

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Pastries: specific products

ICAM Professional Line products designed to guarantee the best performance in baking and suitable for a variety of uses: from mousses to biscuits.

For decorations

Specific recipes for decorating techniques, from simple shavings to piping bag decorations; they help you create and keep your designs looking good.

Resistant to baking

Products resistant to high baking temperatures, ideal for use as an ingredient to melt in the mixture or as an inclusion in oven-baked bases.

Icing

An icing that adheres perfectly to desserts, for a uniform icing that is beautifully glossy with a mirror finish and rich chocolate colour.

Creams and mousses

The ideal viscosity of the chocolate means you can achieve a creamy, smooth and light, yet compact result.

Bases

Chocolate and semi-finished cocoa products to add intensity to the flavour and richness to the colour of shortbreads, sponge and other baked bases.

Recipes

Wishlist

Your list

Download

PRINT

SELECT LANGUAGE

For decorations

Specific recipes for decorating techniques, from simple shavings to piping bag decorations; they help you create and keep your designs looking good.

Resistant to baking

Products resistant to high baking temperatures, ideal for use as an ingredient to melt in the mixture or as an inclusion in oven-baked bases.

Icing

An icing that adheres perfectly to desserts, for a uniform icing that is beautifully glossy with a mirror finish and rich chocolate colour.

Creams and mousses

The ideal viscosity of the chocolate means you can achieve a creamy, smooth and light, yet compact result.

Bases

Chocolate and semi-finished cocoa products to add intensity to the flavour and richness to the colour of shortbreads, sponge and other baked bases.

Recipes

Wishlist

Your list

Download

PRINT

SHARE

SELECT LANGUAGE