Halal

19 products

Halal

Halal⁽¹⁹⁾

CremePat Classic

Preparation for hot pastry cream

For pastry chefs

Baking Powder PF

Phosphate-free baking powder

Substitutes and sweeteners

Glycerine

Polyol from rapeseed or sunflower

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

For pastry chefs

Locust bean gum

Locust bean gum is a natural hydrocolloid and stabilizer, effective in low doses.
It swells when cold by absorbing water, but its performance is optimized when hot.
Stable to acidity, it is ideal for stabilizing emulsions and ice creams (limits crystallization, delays melting).
It resists pasteurization and sterilization without alteration.
It has good synergies with numerous texturizing agents (starch, guar, xanthan, pectins, etc.).

For pastry chefs

Locust bean gum

Natural thickener extracted from locust beans

For Ice Cream makers

STAB 2000

Ice cream stabilizer and emulsifier

For Ice Cream makers

Super Neutrose

Sorbet stabilizer

For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties

For pastry chefs

Sucre Inverti Gallia

Versatile and essential ingredient offering an ideal combination of high sweetening power, enhanced Maillard reaction and anti-crystallization.

For pastry chefs

Pectin X58

Gelling agent based on citrus or apple extract

For pastry chefs

Pectin NH nappage

Gelling agent based on citrus or apple extract

For pastry chefs

Yellow pectin

Gelling agent based on citrus or apple extract

For pastry chefs

Pectin Extra Slow Set

Gelling agent based on citrus or apple extract

For pastry chefs

Pectin 325NH95

Gelling agent based on citrus or apple extract

Liquid sunflower lecithin

Phospholipid-rich emulsifier and antioxidant

For pastry chefs

Carrageenan Kappa PF

Seaweed extract for firm gels

For pastry chefs

Carrageenan iota

Seaweed extract for soft gels

For pastry chefs

Fish gelatin

Gelling and bulking agent extracted from fish

For pastry chefs

Agar agar

Gelling agent based on seaweed extract