Our product ranges 60 products

Specialties

For Pastry Chefs⁽⁵⁵⁾

Specialties

For pastry chefs

For Glaciers⁽²¹⁾

Textures

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

Textures

For pastry chefs

Locust bean gum

Natural thickener extracted from locust beans

Specialties

For Ice Cream makers

STAB 2000

Ice cream stabilizer and emulsifier

Specialties

For Ice Cream makers

Super Neutrose

Sorbet stabilizer

Sugars

For pastry chefs

Maple sugar

Powdered sugar obtained from maple sap

Sugars

For pastry chefs

Dark muscovado sugar

Special unrefined sugar from Mauritius

Sugars

For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius

Sugars

For pastry chefs

Trehalose

Sugar from tapioca starch

Sugars

For pastry chefs

Maltitol powder

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

Sugars

For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.

Sugars

For pastry chefs

Invert sugar

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

Sugars

For pastry chefs

Dextrose

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

Textures

For pastry chefs

Pectin 325NH95

Gelling agent based on citrus or apple extract

Sugars

For pastry chefs

Inulin

Chicory fiber for lower sugar and fat content

Textures

For pastry chefs

FiPure Psyllium

Texturizing plant fiber

Textures

For pastry chefs

FiPure Lin

Texturizing plant fiber

Textures

For pastry chefs

FiPure Citrus

Texturizing plant fiber

Sugars

For pastry chefs

Dehydrated DE40 Glucose Syrup

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

Textures

For pastry chefs

Glycerol monostearate

Plant-based emulsifier that facilitates air incorporation.

Textures

For pastry chefs

Gallimousse

A blend of emulsifiers for a light, airy texture.

Specialties

New

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream

More products

For bakers⁽⁴²⁾

Specialties

For Bakers

CremePat Classic

Preparation for hot pastry cream

Specialties

New

For pastry chefs

CremePat Froid

Preparation for cold pastry cream

Specialties

New

For pastry chefs

CremePat Chaud

Preparation for hot pastry cream

Specialties

For pastry chefs

CremePat Classic

Preparation for hot pastry cream

Textures

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

Sugars

For pastry chefs

Maple sugar

Powdered sugar obtained from maple sap

Sugars

For pastry chefs

Dark muscovado sugar

Special unrefined sugar from Mauritius

Sugars

For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius

Sugars

For pastry chefs

Trehalose

Sugar from tapioca starch

Sugars

For pastry chefs

Maltitol powder

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

Sugars

For pastry chefs

Galliasorb

Helps to stabilize texture during storage, neutral taste.

Sugars

For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.

Sugars

For pastry chefs

Invert sugar

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

Sugars

For pastry chefs

Dextrose

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

Textures

For pastry chefs

Pectin X58

Gelling agent based on citrus or apple extract

Textures

For pastry chefs

Pectin NH nappage

Gelling agent based on citrus or apple extract

Textures

For pastry chefs

Yellow pectin

Gelling agent based on citrus or apple extract

Textures

For pastry chefs

Pectin Extra Slow Set

Gelling agent based on citrus or apple extract

Textures

For pastry chefs

Pectin 325NH95

Gelling agent based on citrus or apple extract

Sugars

For pastry chefs

Inulin

Chicory fiber for lower sugar and fat content

Textures

For pastry chefs

FiPure Psyllium

Texturizing plant fiber

Textures

For pastry chefs

FiPure Lin

Texturizing plant fiber

Textures

For pastry chefs

FiPure Citrus

Texturizing plant fiber

Sugars

For pastry chefs

Glucose syrup DE40

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

Textures

For pastry chefs

Glycerol monostearate

Plant-based emulsifier that facilitates air incorporation.

Textures

For pastry chefs

Sunflower lecithin Powder

Phospholipid-rich emulsifier and antioxidant

Textures

For pastry chefs

Soy lecithin Powder

Phospholipid-rich emulsifier and antioxidant

Textures

For pastry chefs

Fluid soy lecithin

Phospholipid-rich emulsifier and antioxidant

Textures

For pastry chefs

Gallimousse

A blend of emulsifiers for a light, airy texture.

Textures

For pastry chefs

ProPure Potatoes Hot

Plant-based protein to replace egg whites

Textures

For pastry chefs

ProPure Pea

Plant-based protein to replace egg whites

Basics

For pastry chefs

Gallia white

Stabilized hen egg white

Textures

For pastry chefs

ProPure Potatoes Cold

Plant-based protein to replace egg whites

Basics

For pastry chefs

White Gallia Plein Air

Stabilized free-range egg white

Textures

For pastry chefs

Carrageenan Kappa PF

Seaweed extract for firm gels

Textures

For pastry chefs

Carrageenan iota

Seaweed extract for soft gels

Textures

For pastry chefs

Pork gelatin

Gelling and bulking agent extracted from pork

Textures

For pastry chefs

Fish gelatin

Gelling and bulking agent extracted from fish

Textures

For pastry chefs

Bovine gelatin

Gelling and bulking agent extracted from beef

Specialties

For pastry chefs

Nougasec

Mixture of sugars to limit moisture absorption

Specialties

For pastry chefs

Baking Powder

Balanced baking powder

Specialties

New

For Bakers

OvoFree Dorure

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

More products

Specialties

For Pastry Chefs(55)

Gluten-free Baking Powder

Baking Powder PF

Fresh cake

Impertart

Meringue Mix

CremePat Froid

CremePat Chaud

CremePat Classic

Souflix

Xanthan gum

Locust bean gum

Chantifix

Maple sugar

Dark muscovado sugar

Light muscovado sugar

Trehalose

Isomalt

Maltitol powder

Galliasorb

Sorbitol powder

Invert sugar

Dextrose

Pectin X58

Pectin NH nappage

Yellow pectin

Pectin Extra Slow Set

Pectin 325NH95

Inulin

FiPure Psyllium

FiPure Lin

FiPure Citrus

Dehydrated DE40 Glucose Syrup

Glucose syrup DE40

Glycerol monostearate

Sunflower lecithin Powder

Soy lecithin Powder

Fluid soy lecithin

Gallimousse

ProPure Pea

ProPure Potatoes Hot

Gallia white

ProPure Potatoes Cold

White Gallia Plein Air

Carrageenan Kappa PF

Carrageenan iota

Pork gelatin

Fish gelatin

Bovine gelatin

Gel Sphere

Agar agar

Nougasec

Baking Powder

Gallichoco

OvoFree Mousse

OvoFree Macaron

For Glaciers(21)

Xanthan gum

Locust bean gum

STAB 2000

Super Neutrose

Maple sugar

Dark muscovado sugar

Light muscovado sugar

Trehalose

Maltitol powder

Sorbitol powder

Invert sugar

Dextrose

Pectin 325NH95

Inulin

FiPure Psyllium

FiPure Lin

FiPure Citrus

Dehydrated DE40 Glucose Syrup

Glycerol monostearate

Gallimousse

Stab Pure

For bakers(42)

For Pastry Chefs⁽⁵⁵⁾

For Glaciers⁽²¹⁾

For bakers⁽⁴²⁾