For pastry chefs

For pastry chefs 49 products

For pastry chefs

For Pâtissiers⁽⁴⁹⁾

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

Souflix

Thickener obtained from corn starch

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

Locust bean gum

Natural thickener extracted from locust beans

For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties

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

Isomalt

Allows you to create decorations traditionally made with baked sugar without the risk of moisture build-up.

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

Dehydrated DE40 Glucose Syrup

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

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

What about other specialties?

For Ice Cream makers

For Bakers