For the love
of baking
For the love of baking
For the love of baking
For the love of baking
For the love of baking
Our Story
A Continuous Tradition

The housewife who welcomes her children and husband home with the heavenly smell of freshly baked food will forever remain a heart-warming image, perhaps even more in our modern-day life. Whether only a pure passion or the motive of a small catering business, home baking is a fascinating art and a life-creating process that spreads joy and warmth; and for that reason, homebakers should feel no less than starred chefs in their own kingdom.

By launching its new line “Polygel for the homebaker”, Polygel has decided to empower homemade cuisine, helping “home chefs” unleash their cooking potential. Relying on its wide expertise in the import and distribution of raw materials and equipment, the renowned local supplier aspires to transform every kitchen into a homebaker’s dream place.

Through an extensive range of top-notch professional products and ingredients packed in a home-friendly way, Polygel for the homebaker brings every baker the crème-de-la-crème of kitchen tools that will make home cooking ever more enjoyable and mouthwatering!

Our Products
Our inspiration comes from you

Polygel for the homebaker makes sure to deliver the same unique selection of internationally-renowned brands that Polygel has always been famed for. Our products consist of the latest innovations and highest quality of ingredients wrapped in cute little packages especially designed for easy use at home. Attractive and practical, they will not only add the pro touch you need in your kitchen but also this little touch of perfection that will make every dish extraordinary.

Life’s sweeter with a little cake

With today’s fast-paced life, innovation and practicality are a must in every kitchen. Our recipes aim at inspiring every homebaker with tips and ideas that will make healthy eating easy, but also tasty and worth celebrating every day!


For 25 tartlets 


125g butter
185g confectioner's sugar
1g salt
1g liquid vanilla from EUROVANILLE
25g Almond flour 
210g flour
1g yeast
50g whole eggs 

400g cream 
100g butter
40g glucose syrop

360g Cacao Barry 41.3% ALUNGA MILK CHOCOLATE


Mix the butter and the sugar, then add the salt, vanilla, almond powder, flour and yeast followed by the eggs.Roll out the pastry to 80 mm in diameter.Line the mould with a strip of Fiberpain. Bake at 165°C.

For the ganache, boil the cream butter and glucose syrup then when the temperature reaches 70 degrees add the Alunga Milk chocolate.

Spread the crystallised Alunga™ 41% milk chocolate couverture onto a Rhodoid glazing sheet and cut out 90 mm diameter disks.


For the Brookie

350g 65% dark chocolate from Cacao Barry 
300g eggs
300g sugar 
150g LAPED ITALIA inverted sugar 225g butter
225g flour 

150g pecan nuts 

For the cookie:

150g flour 
150g SPANISH Almond flour 
150g brown sugar 
2g salt 





Melt the 65% chocolate with the butter. Beat the eggs, sugar and inverted sugar for 3 minutes at very high speed. Mix all the ingredients and then Slowly add the sifted flour and the pecan nuts.


Mix all the ingredients until you get chunky mix and keep cold.

Pour the brownie mixture into a pre buttered square pan. Sprinkle the cookie dough on top and bake in a preheated oven at 190 degrees for +/-20 minutes.

Chocolate Almond Upside down cake !


6 tablespoons unsalted butter, melted
3/4 cup light-brown sugar
1/4 cup honey
1 1/4 cups sliced almonds, lightly toasted

1 1/4 cups cake flour (not self rising)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 cup buttermilk

1 teaspoon EUROVANILLE pure vanilla extract


Prepare the topping: Butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

Preheat oven to 350 degrees.
Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.


200g sugar

1/2 vanila pod, split lengthwise


150ml cream

200g 65% INAYA dark chocolate

1 litre Vanilla ice cream

100g flaked almonds, toasted, to serve

icing sugar, for dusting


Combine 1.5 litres water, the sugar and vanilla pod in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the pears to the simmering syrup and simmer for 15 minutes. Remove the pan from the heat and set aside for the pears to cool in the liquid.

Bring the cream to the boil in a small saucepan. Remove from the heat and stir in the chocolate until smooth. Set aside to cool a little.

Drain the pears and place in a bowl with one or two scoops of ice cream. Spoon a little chocolate sauce over the top, sprinkle with the toasted almonds and dust with icing sugar. Serve immediately.

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