Baking
* Cakeflour | * Baking Chocolates | * Slabs | ||||||
* Sugar | *treacle | * Chips | ||||||
*icing | * Discs | |||||||
* fructose | * Caramel Spread | |||||||
*castor | * Dried Fruit | * Bakers Mix | ||||||
*brown | * Cake Mix with peel | |||||||
*white | * Glazed Cake Mix | |||||||
* Cornflour | * Golden Sultanas | |||||||
* Baking Powder | * Raisins | |||||||
* Bicarbonate of Soda | * Currents | |||||||
* Nuts | * Almond Flakes | * Mixed Peel | ||||||
* Sprinkle nuts | * Cherries | |||||||
* Peacan Nuts | * Dates | |||||||
* Peanuts | * Cranberries | |||||||
* Bran | * Pre mixes | * Carrot Cake Mix | ||||||
* Chellies (artificial cherries) | * Vanilla Sponge | |||||||
* Cocoa Powder | * Chocolate Sponge | |||||||
* Coconut | * Milktart Custard Mix | |||||||
* Crème of Tartate | * Cheese Cake Mix | |||||||
* Custard Powder | * Redvelvet Mix | |||||||
* Gelatine | * Chocolate Mousse | |||||||
* Glycerine | * Double Choc Mix | |||||||
* Glucose syrup | * Fats/Margarines | * Supa Bake Yellow & White | ||||||
* Non Dairy Cream | * Pastry King | |||||||
* Nutty Wheat | * Pettinice | * Bakels | ||||||
* Self Raising Flour | * Coloured | |||||||
* Oats - Fine & Rolled | * Fruit Toppings | * Black Cherry | ||||||
* Ovalette | * Strawberry | |||||||
* Persipan | * Passion Fruit (Granadella) | |||||||
* Pectin | * Mixed Berries | |||||||
* Ryeflour | ||||||||
* Tinglide | ||||||||
* Yeast | ||||||||
* Crème Mix | ||||||||
* Golden Syrup |