The icing specialists.

Our range of products

Ingram Brothers products are made to a high standard, to achieve the best product possible within customer specifications.

 
 

Manufacturing bespoke formulations.

 
 

Icings

Soft icings for every application.

    • Madison

      Madison

      A soft, smooth, American style icing. Madison has great versatility and will not tail when enrobed or spread . Perfect for combining with mallow or filling cream. The ultimate clean eating, textured soft icing.

    • Fudgice

      Fudgice

      An economical solution for a wide variety of products for enrobing, and dipping. Perfect for general bakery use and available in a wide variety of flavours. To flood or spread this icing warm in a bain marie prior to use.

    • Dipping

      Dipping

      A clean eating icing specially developed to enhance doughnuts. Ready to use if applied to hot doughnuts but can be heated and enrobed onto cold doughnuts. Ingram’s dipping icing is freeze thaw stable and will not slide off the product. Dipping icing gives products a smooth, clean, shine as well as being the perfect low fat icing system. Creating an immaculate finish to any product.

      Heat icing in a bain marie to 45°C / 49°C. Keep stirring continuously, dip and flip. Allow to air dry for approximately 20 minutes. Overheating dipping icing will destroy the product.

    • Frostings

      Frostings

      Ingram’s frostings are ready to use straight from the pail, perfect for spreading and piping. Frosting can be heated and enrobed for a high shine finish. The product must be stored at an ambient temperature of between 15-22°C. To allow the product to perform at its most optimum level use in ambient conditions.

    • Sugarpaste

      Sugarpaste

      Ingram Brothers can produce sugarpaste to meet individual applications. Ideal for moulding and automatic sheeting requirements. The perfect addition to any celebration cake.

      • Chocolate paste
      • Natural coloured paste
      • Classic white
    • Wrapice

      Wrapice

      A specially developed icing for close wrapping bakery goods. The ideal solution to prevent icing adhesion to packaging.

 

Bakery Flavours

Designed specifically for bakery application

    • Bakery Flavours

      Bakery Flavours

      Ingram’s produce a range of high quality flavours specifically for the bakery industry. Talk to Ingram’s for advice on applications.

 

Glace

Expertly blended balance of colour and flavour.

    • Glace

      Glace

      Colour and flavour compounds. Perfect for colouring and flavouring cake batter, filling creams, fondant and other soft neutral icing.

      • Batter 1kg to 30g
      • Filling cream 1kg to 10g
      • Fondant 1kg to 30g

      Add the recommended quantity of glace to the mixture, if a deeper tint and stronger flavour is required increase the proportion of glace until the desired result is achieved.

 

Custard

Confectioners crème patisserie.

    • Custard

      Custard

      Ingram Brothers produce Vanilla flavoured confectioners cold custards. Cold custards are the perfect addition for any filling. These custards are ready to use within one minute of mixing with either cold milk or water. When custard is made it will not weep or separate even after two days and is deep freeze stable, provided the following recipe is adhered to.

      • Bakers custard
      • Goldream custard
      • ICF custard

      Mix ingredients together in a bowl then whisk for one minute. The custard is then ready to use. Leave the cold custard to stand for a few minutes to obtain an even better flavour. A firmer custard for baking can be achieved by slightly increasing the powder. Mix the custard and cold water with a hand whisk. Transfer to a bain marie and heat to the required temperature. The custard is then ready to use, suitable for sweets and dessert. Skinning will not occur if the pan is covered.

      • Quickset custard- Cold custard of your choice 400g
        Cold milk or water (10-15 °C) 1kg
      • For baking - Cold custard of your choice 450g
        Cold milk or water (10-15 °C) 1 kg
      • Hot Pouring Custard - Cold custard of your choice 450g
        Cold milk 1kg or water 800g (10-15 °C)
 

Meri-Whites

The market leading egg white powder.

    • Meri-Whites

      Meri-Whites

      The market leading egg white powder, the alternative to fresh and frozen egg. Ideal for any meringue based product. Superior whipping qualities and brightness of product are evident upon the use of meri-white.

      Meri-white is considered to be the professionals choice when it comes to all royal icing and meringue work. Colour and flavour may be added if desired.

      Meri-white is instantly water soluble and requires no special storage.

      For a list of recipe ideas using Meri-White, the most versatile egg white product on the market, please click here. Ingram’s Meri-Whites Recipes

    • Omni-X

      Omni-X

      An Egg free meringue maker, that is ready to use and does not require any standing time or rehydration. It has a simple, double quantity of sugar to liquid recipe and can be whipped to a stiff peak in 6-7 minutes. Creating a strong well aerated product ideal for meringue products including shells, baskets and Pavlovas.

 

Emulsifiers

For a softer cake crumb every time.

    • Phoenix Sponge Emulsifier

      Phoenix Sponge Emulsifier

      A powerful crumb softer to provide sponge goods with exceptional softness and to aid shelf life. Just add 1.5-2% of Phoenix Sponge Emulsifier to the batter weight of the cake mix. When mixed thoroughly with the batter Phoenix Sponge Emulsifier will activate during baking. Phoenix Sponge Emulsifier is a high performance crumb softener and provides exceptional eat quality.

 

Glazes

Making doughnuts shine.

    • Doughnut Glaze

      Doughnut Glaze

      Ingram Brothers doughnut glaze can be applied cold to hot doughnuts or can be heated to 45°C and coated over doughnuts to provide a translucent sugar glaze that has excellent stability. Doughnut glaze comes in 12.5kg pails which must be stirred vigorously prior to use. Ideal for Yum-Yum’s and other fermented goods.

 

Stem Ginger

For an authentic ginger flavour.

    • Ginger Crush

      At Ingram Brothers the preserved stem ginger is wet milled to a pulp consistency to provide a perfect medium for blending through cake or biscuit batter and as an inclusion to ice cream. Small pieces of stem ginger are visually evident in the finished product as well as providing superior flavour and texture against ground ginger spice.

    • Stem Ginger

      Stem Ginger

      Ingram Brothers have been importing stem ginger for many years and work directly with a BRC accredited dedicated ginger factory in China. This preserved stem ginger is of exceptional quality and flavour. Ginger has been used in China as a flavouring and medicine for over 4000 years.

    • Stem Ginger Shavings

      Ideal for Jam makers and where a large slither of ginger may be required on a product.

    • Stem Ginger Spheres

      Perfect for chocolatiers creating the classic chocolate ginger confection.

 

Permafrost

The ultimate stable dusting sugar.

    • Permafrost

      Permafrost

      A durable freeze thaw stable dusting sugar for all bakery goods. Permafrost will not break down or dissolve in moist, ambient conditions making it the perfect decorating icing sugar for any bakery product. Permafrost can be produced in a variety of flavours. Including Christmas Permafrost and Hot-Cross Bun flavoured varieties.

       

       

 

Fillings

The perfect addition to any cake for a touch of luxury.

    • Fillings and Toppings

      Fillings and Toppings

      Ingram Brothers produce a wide selection of fillings and toppings ranging from pourable sauces to injectable fillings. We can incorporate high quality, fresh ingredients such as cream cheese, butter, cream and fruit concentrates to create bespoke, luxury products. As well as economical alternatives.

       

    • Mallow Mix

      Mallow Mix

      Mallow mix is an injectable filling medium perfect for doughnuts or muffins. This product is produced in a concentrated form allowing for flexibiltiy and diversity within your product range, as varieties of colour and flavour can be added. The concetrated form allows for economic gains to be made, helping to keep your final product competitive. The mix simply requires added water and then beating. Mallow mix is perfect to keep up to date with the Smores trend. Mallow mix is a fat free product and suitable for vegetarians. 

    • Snow Fluff Filling

      Snow fluff filling is the perfect, injectable, addition to any doughnut or cake. A light, aerated, sweet, ambient, stable product.

      Snowfluff filling is available in both a ready to use and concentrated form. If using the concentrate, just add water and beat for the optimum light, smooth filling. The benefits of the concentrate is that colour and flavour may be added to your specific preferences and a range of different fillings may be created.

      Snowfluff filling is perfect on its own or with the addition of colour and flavour, the possibilities are endless with the creations that can be made with this product as your base or main fillling. From coffee to custard to dulce de leche. This product is made from non-hydrogenated fat and derived from a sustainable source. Also available in luxury chocolate flavour made with cocoa for that truely indulgent taste. Methods for Snowfluff concentrate attached here, snowfluff filling and chocolate snowfluff filling

 

Biscuits

For an added crunch to any dessert.

    • Biscuits

      Biscuits

      Ingram’s have a facility to mill biscuit crumb to a fine crumb size and a coarse crumb size. We currently offer McVities Digestive Biscuits milled to a fine or coarse crumb. However for volume orders we can mill any kind of dry biscuit.

 

Colour

Add a dash of colour to brighten any dessert.

    • Colour

      Colour

      Ingram’s produce a wide range of synthetic liquid colours perfect for colouring cake mixes, batters, icings and fillings. These colours are highly concentrated and only small quantities are necessary to obtain delicate shades.

      • 28g of liquid colour to 3kg of mix.

      If deeper tints are required, increase the proportion of colour.

Icings

Soft icings for every application.

Bakery Flavours

Designed specifically for bakery application.

Fillings

The perfect addition to any cake for a touch of luxury.

Glazes

Making doughnuts shine.
 

Meri-Whites

The market leading egg white powder.

Permafrost

The ultimate stable dusting sugar.

Stem Ginger

For an authentic ginger flavour.

Custard

Confectioners crème patisserie.

Emulsifiers

For a softer cake crumb every time.

Biscuits

For an added crunch to any dessert.

Glace

Expertly blended balance of colour and flavour.

Colour

Add a dash of colour to brighten any dessert.