Candied fruit: how to choose, use and store it A guide to candied fruit for pastry by a Belgian supplier: how it is made, how to choose it well, incorporate it into your recipes (cake, gingerbread) and keep it for a long time.
Choosing your pastry ingredient supplier in Belgium: 5 criteria Consistency, certifications, flexibility, proximity, service: 5 concrete criteria — plus the right questions to ask — to choose a pastry ingredient supplier in Belgium.
What is brésilienne (praligrain)? Origin, production and uses Brésilienne, also known as « praligrains », is a little-known Belgian ingredient. Definition, production, grain size, storage and differences with nougatine and praliné.
Almond paste or marzipan: what's the difference? Almond paste or marzipan? A Belgian manufacturer explains the difference: almond percentage, texture, use in pastry (almond stick, filled biscuits) and how to choose the right product.
Elevate your creations with marzipan, brésilienne and nougatine Since 1988, we have passionately crafted premium raw materials for artisans around the world.
Marzipan delights at the Christmas markets The festive season is magical. One of the most cherished traditions: visiting the Christmas markets and their marzipan delights.
Sustainability in confectionery: towards a greener future As sustainability becomes crucial, confectionery is evolving. Silly Belgium is at the forefront of this movement.
The history of marzipan This soft, flavourful confection of almonds and sugar has a rich history spanning continents and centuries.
Flori, 22 years of loyalty at Silly Belgium At 6:30 a.m., the workshop on Chaussée de Dieleghem awakens. Flori is already there. For more than twenty years.
The secrets of our marzipan At Silly, we don't just make marzipan: we dream it, shape it, taste it and perfect it.