For Bakers

For Bakers 42 products

For Bakers

For bakers⁽⁴²⁾

CremePat Classic

Preparation for hot pastry cream

For pastry chefs

CremePat Froid

Preparation for cold pastry cream

For pastry chefs

CremePat Chaud

Preparation for hot pastry cream

For pastry chefs

CremePat Classic

Preparation for hot pastry cream

For pastry chefs

Xanthan gum

Xanthan is a thickener and stabilizer derived from the fermentation of sugars.
Versatile, it stabilizes preparations and limits syneresis.
It is stable to freezing, cooking, alcohol and acidity.
Soluble both hot and cold, it disperses easily when shaken.
It forms a gel in synergy with galactomannans (guar, carob, Tara).

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

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

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 Lin

Texturizing plant fiber

For pastry chefs

FiPure Citrus

Texturizing plant fiber

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

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

Gallimousse

A blend of emulsifiers for a light, airy texture.

For pastry chefs

ProPure Potatoes Hot

Plant-based protein to replace egg whites

For pastry chefs

ProPure Pea

Plant-based protein to replace egg whites

For pastry chefs

Gallia white

Stabilized hen egg white

For pastry chefs

ProPure Potatoes Cold

Plant-based protein to replace egg whites

For pastry chefs

White Gallia Plein Air

Stabilized free-range egg white

For pastry chefs

Carrageenan Kappa PF

Seaweed extract for firm gels

For pastry chefs

Carrageenan iota

Seaweed extract for soft gels

For pastry chefs

Pork gelatin

Gelling and bulking agent extracted from pork

For pastry chefs

Fish gelatin

Gelling and bulking agent extracted from fish

For pastry chefs

Bovine gelatin

Gelling and bulking agent extracted from beef

For pastry chefs

Nougasec

Mixture of sugars to limit moisture absorption

For pastry chefs

Baking Powder

Balanced baking powder

OvoFree Dorure

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

What about other specialties?

For pastry chefs

For Ice Cream makers