For pastry chefs

For pastry chefs 49 products

For pastry chefs

For Pâtissiers⁽⁴⁹⁾

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

Gallia white

Blanc Gallia contains pasteurized albumin with a high expansion capacity.
It rises better than fresh egg whites and prevents graining.
It strengthens and standardizes fresh or frozen egg whites.
Also used for its binding, coagulating and foaming properties.
Traces of yellow or fat reduce its effectiveness.

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

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