Bear Stewart Corporation














info@bearstewart.com

BEAR'S SPECIALTY
ITEMS

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#

BEAR EGG

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#

BEAR LAC

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.

CARMEL GLAZE

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.
  • Pecan Schmear, 35#

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#

ROLL-N-GLAZE

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#

FONDANT ICING

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#.

PIE BLEND

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#

CAKE MIXES

A complete line of complete cake mixes is available, including all regular variety and specialty mixes. (See Danish and Cake Mixes, Cake Bases listing).

BREAD MIXES

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
AND EGG BREAD AND BUN MIX

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#

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.

NEW VARIETIES ADDED FREQUENTLY. CALL FOR THE LATEST NEWS.