For pastry chefs

For Pastry Chefs 59 products

For pastry chefs

For Pastry Chefs⁽⁵⁹⁾

For pastry chefs

PF plant gelling agent

Plant-based gelling agent that produces an elastic and highly stable gel

For pastry chefs

Sorbic acid

A white crystalline powder with a slightly tart taste

For pastry chefs

Gallia Gilding

Egg Wash for Pastries and Baked Goods

For pastry chefs

Cold Foam

A blend of emulsifiers for a light, airy texture.

For pastry chefs

Hot Espuma

Espuma Chaud is a 100% plant-based preparation made from corn fiber and gellan gum, designed to create sweet or savory foams and mousses, whether hot or cold. Free of allergens, it offers a light, airy, and stable texture, even after freezing.

For pastry chefs

Hot Espuma

A 100% plant-based solution for your siphon-made foams and mousses, whether savory or sweet.

For pastry chefs

Gluten-free Baking Powder

Gluten-free baking powder

For pastry chefs

Baking Powder PF

Phosphate-free baking powder

For pastry chefs

Fresh cake

Preserves freshness and softness

For pastry chefs

Impertart

Insulation for pie shells

For pastry chefs

Meringue Mix

Ready-to-use mixture for meringues

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

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

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 Flax

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

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

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

Gel Sphere

Gelling agent for spherification

For pastry chefs

Agar agar

Gelling agent based on seaweed extract

For pastry chefs

Nougasec

Mixture of sugars to limit moisture absorption

For pastry chefs

Baking Powder

Balanced baking powder

Sensory palette

For pastry chefs

Gallichoco

Solution for partial substitution of cocoa powder

For pastry chefs

OvoFree Mousse

100% plant-based solution and ingredient to replace egg whites

For pastry chefs

OvoFree Macaron

100% plant-based solution and ingredient to replace egg whites

What about other specialties?

For Ice Cream makers

For Bakers