For Ice Cream makers

For Glaciers 21 products

For Ice Cream makers

For Glaciers⁽²¹⁾

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

For pastry chefs

Locust bean gum

Natural thickener extracted from carob seeds/locust beans

For Ice Cream makers

STAB 2000

Ice cream stabilizer and emulsifier

For Ice Cream makers

Super Neutrose

Sorbet stabilizer

For pastry chefs

Maple sugar

Louis François works with a Canadian maple cooperative.
The harvested sap is heated to produce syrup, then recrystallized into sugar or nuggets.
This amber-colored sugar offers a typical maple flavor.
Naturally rich in trace elements, it adds flavor and color to preparations.

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

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 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

Glycerol monostearate

Plant-based emulsifier that facilitates air incorporation.

For pastry chefs

Gallimousse

A blend of emulsifiers for a light, airy texture.

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream

What about other specialties?

For pastry chefs

For Bakers