Plant-based

68 produits

Plant-based

Végétal⁽⁶⁸⁾

Sensory palette

Noix de coco rapée fine

Fines lamelles de noix de coco

Sensory palette

Noix de coco rapée medium

Lamelles de noix de coco

Sirop d’agave

Issu de la sève d'agave

Galligen

Améliore le volumes des pâtes

Sensory palette

Sobacha

Sensory palette

Sobacha

Add a toasted, cereal-like flavor to your desserts.

Corn starch

Native corn starch

Wheat starch

Natural wheat-based thickener

Galligum Guar

Natural thickener obtained from guar seeds

Technical sugars

Maltodextrin DE16

Carbohydrate obtained from corn or wheat starch

Technical sugars

Organic tapioca maltodextrin

Carbohydrate obtained from manioc starch (also known as tapioca).

Skim milk

Skim milk powder

Substitutes and sweeteners

Glycerine

Polyol from rapeseed or sunflower

Technical sugars

Glucose syrup DE25

Multi-purpose sugar obtained from corn or wheat starch

Pectin Rapid Set

Gelling agent based on citrus or apple extract

Pectin Medium Rapid Set

Gelling agent based on citrus or apple extract

Pectin LM

Gelling agent based on citrus or apple extract

Organic coconut flower sugar

Unrefined sugar obtained by crystallizing the sap of coconut flowers

Sucroester

Emulsifier made from fatty acid and sucrose

Sensory palette

Mara des Bois strawberry chunks

Dehydrated strawberry chunks

Sensory palette

Raspberry chunks

Dehydrated raspberry chunks

Sensory palette

Chopped basil

Dehydrated chopped basil

Sensory palette

Chopped mint

Chopped dehydrated mint

For pastry chefs

CremePat Froid

Preparation for cold pastry cream

For pastry chefs

CremePat Chaud

Preparation for hot pastry cream

For pastry chefs

Souflix

Thickener obtained from corn starch

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

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

Maple sugar

Powdered sugar obtained from maple sap

For pastry chefs

Dark muscovado sugar

Special unrefined sugar from Mauritius

For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius

For pastry chefs

Trehalose

Sugar from tapioca starch

For pastry chefs

Isomalt

Allows you to create decorations traditionally made with baked sugar without the risk of moisture build-up.

For pastry chefs

Maltitol powder

Polyol that can be used as a 1:1 replacement for sugar

For pastry chefs

Galliasorb

Helps to stabilize texture during storage, neutral taste.

For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.

For pastry chefs

Invert sugar

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

For pastry chefs

Dextrose

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

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

For pastry chefs

Inulin

Chicory fiber for lower sugar and fat content

For pastry chefs

FiPure Psyllium

Texturizing plant fiber

For pastry chefs

FiPure Flax

Texturizing plant fiber

For pastry chefs

FiPure Citrus

Texturizing plant fiber

For pastry chefs

Dehydrated DE40 Glucose Syrup

Versatile and essential sugar offering an ideal combination of moderate sweetness and texturizing properties

For pastry chefs

Glucose syrup DE40

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

For pastry chefs

Glycerol monostearate

Plant-based emulsifier that facilitates air incorporation.

For pastry chefs

Sunflower lecithin Powder

Phospholipid-rich emulsifier and antioxidant

Liquid sunflower lecithin

Phospholipid-rich emulsifier and antioxidant

For pastry chefs

Soy lecithin Powder

Phospholipid-rich emulsifier and antioxidant

For pastry chefs

Fluid soy lecithin

Phospholipid-rich emulsifier and antioxidant

For pastry chefs

ProPure Pea

Plant-based protein to replace egg whites

For pastry chefs

ProPure Potatoes Hot

Plant-based protein to replace egg whites

For pastry chefs

ProPure Potatoes Cold

Plant-based protein to replace egg whites

For pastry chefs

Carrageenan Kappa PF

Seaweed extract for firm gels

For pastry chefs

Carrageenan iota

Seaweed extract for soft gels

For pastry chefs

Gel Sphere

Gelling agent for spherification

For pastry chefs

Agar agar

Gelling agent based on seaweed extract

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream

Sensory palette

For pastry chefs

Gallichoco

Solution for partial substitution of cocoa powder

For pastry chefs

OvoFree Mousse

100% plant-based solution and ingredient to replace egg whites

For pastry chefs

OvoFree Macaron

100% plant-based solution and ingredient to replace egg whites

OvoFree Dorure

100% plant-based egg wash, additive-free and sugar-free.