For Bakers

For Bakers 38 products

For Bakers

For bakers⁽³⁸⁾

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

Trehalose is a natural disaccharide with a mild, neutral taste and a sweetening power of around 45%.
It has a moderate glycemic index (30-35), making it suitable for health and diabetic products.
Heat and acid-stable, it retains moisture and prolongs freshness.
It limits browning (Maillard reaction) and prevents crystallization.
Ideal for cakes, mochi and frozen products.

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

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

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 Pois

Plant-based protein to replace egg whites

For pastry chefs

ProPure Chaud - Potatoes

Plant-based protein to replace egg whites

For pastry chefs

Gallia white

Stabilized hen egg white

For pastry chefs

ProPure Froid - Potatoes

Plant-based protein to replace egg whites

For pastry chefs

White Gallia Plein Air

Stabilized free-range egg white

What about other specialties?

For pastry chefs

For Ice Cream makers