Eclair Technique

Properties, Functions, and Best Practices for Use Jellies, mousses, gelatin-based confections, aspics, pâtés… Gelatin is used in both sweet and savory dishes. Although gelatin is an ingredient with unique properties, it remains poorly understood and is often used incorrectly. What is gelatin? Gelatin is a protein obtained by hydrolyzing collagen, extracted from tissues […]

Why does the texture of your ice cream change during storage? A successful ice cream isn’t judged solely by how it looks when it comes out of the machine. It’s during storage that the real flaws become apparent: a coarse texture, a gritty mouthfeel, and noticeable ice crystals when tasted. These issues are often a sign of an imbalance in […]

Pectins are plant fibers found in certain fruits, notably citrus fruits and apples. They are derived from the residues (pulp, peel, etc.) of the fruit juice industry, as part of a corporate social responsibility (CSR) approach. This approach reflects corporate practices aimed at respecting the principles of sustainable development.

Sugars are one of the main ingredients of our delicacies: pastries, confectionery, ice cream... These molecules give the finished products their sweet taste but also have an impact on their structure and preservation by influencing various parameters: Sugars are part of the carbohydrate family and can be made up of molecules of varying degrees of [...].