Our Products

Kick Back Pack

$55.00
Our Kick Back Pack is the perfect snack pack for one! Each Kick Back Pack comes with: - 2 Cereal Bars (your choice) - 1 Pack of Cookies (your choice) - 1 Pack of Gummies (dependent on what is in stock) - 1 Bag of Popcorn (your choice) YOU CANNOT MODIFY THIS PACK! ** This item is available for local pick up, and delivery ONLY! **

K42 Gummies

$15.00
Enjoy this 10 pack of K42 infused gummies! Flavors may vary weekly. ** This item is available for local pick up, and delivery ONLY! **

Pre-Game Pack

$100.00
Our Pre-Game Pack has a variety of our fan favorites, perfect to share! Each Pre Game Pack comes with: - 2 Cereal Bars (your choice) - 2 Pack of Cookies (your choice) - 2 Pack of Gummies (dependent on what is in stock) - 2 Eckletic Kreations Drinks (your choice) YOU CANNOT MODIFY THIS PACK! ** This item is available for local pick updelivery ONLY! **

Eclektic Kreations

$20.00
If you haven't had an infused drink before, you have got to try our Elecktic Kreations drink line! Mango Tango: Mango Lemonade Strawberry Bliss: Strawberry Lemonade Supreme Punch: Caribbean Punch 42 Hybrid: Arnold Palmer // 1/2 Sweet Tea & 1/2 Lemonade ** This item is available for local pick updelivery, and shipping! **

Cake Poppers

$15.00
These cake poppers are the perfect snack for those members who want to take it slow! Each pack contains 4 individual cake poppers & there are 2 flavors to choose from! ** This item is available for local pick up and delivery ONLY!! **

Special of the month

This Kitchen 42 x Tasty Taylor Treats collab is something everyone can’t get enough of! Think Cinnabon but K42 style! Try our 3 tasty flavors: Cinnamon, Oreo & Banana Pudding!

20

INGREDIENTS

260

PACKAGE WEIGHT

135

CALORIES

How It Works

Baking sets the final structure of baked goods. 

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Formation and expansion of gases

A rapid rise in volume takes place at the beginning of baking at a core temperature of 35–70°C (95–158°F).

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Killing of yeast and other microorganisms

This usually occurs at an internal temperature of 60–70°C (140–160°F) where the cells can no longer contribute to the gas production or volume increase.

starch-gelatinization

Gelatinization of starch

At 76°C (170°F), starch begins to  gelatinize as granules become fully swollen with local free water. 

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Coagulation

Denaturation of gluten (egg or other) proteins that make up the continuous phase.

Enzyme-inactivation

Inactivation of enzymes

in the dough (naturally-occurring or added) at 80–95°C (176–203°F).

crusting

Crust formation and browning

Maillard browning takes place above 105°C (220°F) and requires the presence of a reducing sugar together with an amino acid.

Testimonials

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