Look!!!! Flavoring Mfg. Co. That Sells To The Public
Decorating By JanH Updated 9 Mar 2007 , 6:40pm by acookieobsession
A very generous CC'er turned me on to National Flavors/National Products.
I ordered the brochure and finally got the nerve to call and ask for prices (only two sizes of most items, gallon or quart).
Imagine my joy when I could buy a gallon of creme bouquet (item # 921) for only $19.95 
Other items I got prices for:
Art. Almond Emulsion (#36) - $13.50/$4.50
Art. Caramel Flavor (#59) - $17.70/$5.90
Cream Cheese (#975) - $31.00/$10.35
New York Cheesecake (995) - $31.07/$10.35
Key Lime Emulsion (#95) - $19.05/$6.35
Blackberry (#876) - $29.85/$9.95
Strawberry (#877) - $25.95/$8.65
They also sell the snow white icing base (#711) in a 40# bucket for $1.36#
And they have concentrated fruit purees (in 10# tins):
Strawberry (#667) $15.30
Black Raspberry (#66
$16.80
The website is www.nationalflavors.com but the prices aren't listed.
The sales help really is very friendly and helpful.
Going to get my order together right now!!!!
They also sell the snow white icing base (#711) in a 40# bucket for $1.36#
...........
The sales help really is very friendly and helpful.
Going to get my order together right now!!!!
EXCELLENT PRICE!!! WOW!!!
We should ALL get our orders together right now! 
Thanks for the tip!
Yes, I use both the white icing base and hi-ratio shortening to make the BEST buttercream...
This blurb is from www.sugarcraft.com
Angel White FUDGEICE Icing Base - a base for smooth buttercreme fillings and icings. Makes an excellent buttercreme that does not dry out or yellow. Use as a white flutty filling for donuts, use for making donut icing for machine applications also. Add icing or chopped fruits for a variety of flavored icings. Makes a nice bun and roll icing formula. Add peanut butter for peanut butter icing or use your favorite flavoring for endless possiblities. Add our Creme Whip Base to prevent peeling, sagging and crusty surfaces. Makes a wonderful filling for creme horns and meltaway coffee cakes. For our recipes send a self addressed stamped envelope to: Sugarcraft, Inc. % ANGEL WHITE RECIPES 2715 Dixie Hwy. Hamilton, OH 45015.
RECIPE: Extra Creamy & Smooth White Icing
5 lb. 2 oz. Angel White FudeIce Base
12 lb. 6 oz. 6X Powdered Sugar
5 lb. 2 oz. Alpine Shortening
4 oz. Vanilla Flavoring (use clear flavoring for white icing)
2 lb. cold water
Add all ingredients except water in a mixing bowl. Add some of the water and mix on first speed to incorporate. Add balance of water gradually while creaming on second speed for a minium of ten minutes after all the water has been incorporated. Scrape down several times. Longer mixing increases volume, stabilizes icing and does not break down. Batch Yield 25 lb. 2 oz.
Quantity
Angel White Icing Base #440302 3 pounds $7.95
Angel White Icing Base #440302 3/ 3 pound containers $21.47 10% off 3/3lb tubs
Angel White Icing Base #440302 30 pounds $58.00
Here's the info on hi-ratio shortening:
http://www.cakecentral.com/cake-decorating-ftopict-47601-.html
http://www.cakecentral.com/cake-decorating-ftopict-28256.html
http://www.cakecentral.com/cake-decorating-ftopict-28256.html
HTH
JanH- When you use the icing base do you still get a crusting icing? Or is it just more of a filling additive?
I wonder if you could explain what the icing base does more in your opinion. Is it fluffier? more/less sweet, humidity resistant, etc...
I use sugarshack's icing recipe (2.4lbs hi ratio, 5lbs sugar, creamer, flavors) How would I add icing base to that if you know?
Thanks so much for your help.
Julia
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