APRICOT GLAZE COAT
Heat and brush on baked goods. A quality glaze for all baked goods, with a firm set. 40# pail.
NEW BAVARIAN CUSTARD FILLER
Contains no milk or eggs; cooks to a soft set filling, pH controlled. Add only water and sugar. 50#
The perfect egg substitute. Use in all yeast raised baked goods. Never needs freezing or refrigeration. Reduces cost of your eggs to an average of 15% lower than comparable frozen eggs. 50#
The new replacement for skim milk powder in all your yeast raised goods. Save almost half the cost of milk powder. 50# bags.
BEAR MILK REPLACEMENT
A pound-for-pound replacement for milk. Non-dairy.Pareve. 50# bag.
Rich in fat and does not remain sticky. Has a nice golden color and holds its gloss, relieving the baker of his brown sugar worries. Excellent for pecan, caramel rolls and Schmear. 45# pails.
DONUT GLAZE STABILIZER
Prolongs the life of donut icings. Helps to prevent sticky donuts when boxed or packaged. Very easy to use - no cooking required. 12#, 25#
Just add hot water and mix. Can be used for donut glaze or white icing by changing the water. 50# bag.
EGG WHITE STABILIZER
The Ideal Stabilizer that can also be used in whip cream. Makes the egg white stay firm and dry in any weather. 12#
Excellent icing. Makes wonderful "non-grainy" professional icings. 50# pails, 50# cubes.
DARK GOURMET OAT BRAN MUFFIN MIX
The top of the line healthy mix. Loaded with good things. You just add oil, water and mix. A truly special product. 50# bag.
GERMAN CHOCOLATE SYRUP BASE
For making the finest German Chocolate Cake icing. The product is complete with pure creamery butter. Add only powdered sugar, coconuts, pecans, etc. No cooking required. 20# pail.
GOLDEN "B" SYRUP
A pound for pound replacement for honey. 12# jars, 4/12# jars, 45# pails.
HONEY PECTIN GLAZE
An excellent glaze for donuts. Requires no cooking. Stabilized with pectin and agar-agar. Ideal for Danish and sweet goods. 45# pails, 4/10# jars, 10# jars.
PUMPKIN PIE BLEND OR IMPROVER
For perfect pumpkin pies under all conditions. It completely stabilizes and flavors excellent pumpkin pies. 10# ctns., 25# ctns.
REX MERINGUE & MEDINA MERINGUE
Makes the finest meringue, marshmallow, boiled icing and decorating icing. Made from the finest USDA egg whites. Medina yields a higher volume. 10# ctns.
USE AS IS PAN GREASE
An excellent grease for all types of bakery products. Economical as a little goes a long way. 17#, 30# pails.
INSTANT VANILLA PASTRY
Just needs sugar and water. No cooking required. 50#
RED BERRY GLAZE
Ready to use glaze for fresh fruit in season or frozen fruit. Excellent for strawberries. 20#, 40#.
Especially formulated for the quality-minded baker. An excellent stabilizer for fruit pies. Has the right amount of color and flavor to enhance any fruit. Use canned, fresh, or frozen. Comes in red or plain. 30#
A complete line of complete cake mixes is available, including all
regular variety and specialty mixes. (See Danish
and Cake Mixes, Cake Bases listing).
Bear Stewart carries a complete line of bread and roll mixes and bases, including the highly profitable specialty mixes.
FROZEN PUFF PASTRY
Made from the ingredients that bakers of the fine puff pastry use, scientifically blended to insure the finest pastry you can produce. It yields the highest flake possible. 2/15#
POLAR DANISH BASE
The same as Danish Mix except you add the flour and you cut your bowl costs. Also makes great egg breads, buns, and rolls. 40#
AND EGG BREAD AND BUN MIX
MITTSVOH BREAD MIX
No fats. No oils. Made with all good things. Only 43 calories per slice. 50# bag.
BAGUETTE AND FRENCH BREAD MIX
Just add water and yeast to make the best baguettes and french bread, with a great crust and good shelf life. 50# ctn.
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