Plant-based

64 products

Plant-based

Plant⁽⁶⁴⁾

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

Le sorbitol est un dérivé de l’amidon de maïs obtenu par hydrogénation du D-glucose.
Présent naturellement dans certains fruits, il a une saveur douce et est inodore.
Son pouvoir sucrant est d’environ 55 % celui du saccharose.
Il apporte moins de calories (2,4 kcal/g) et a un indice glycémique très bas (<10).

For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.

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

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 Lin

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 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