76 products

1kg

1kg⁽⁷⁶⁾

Sensory palette

Sobacha

Add a toasted, cereal-like flavor to your desserts.

Acids, bases and salts

Bicarbonate of soda

Sodium alginate HV

Natural gelling agent derived from brown algae

For pastry chefs

Baking Powder PF

Phosphate-free baking powder

For pastry chefs

Gluten-free Baking Powder

For pastry chefs

Gluten-free Baking Powder

Gluten-free baking powder

Acids, bases and salts

Calcium chloride

CMC

Thickener derived from cellulose

Galligum Guar

Natural thickener obtained from guar seeds

Technical sugars

Fructose

Sugar obtained from starch, naturally present in fruit

For pastry chefs

Fresh cake

Preserves freshness and softness

Acids, bases and salts

Ammonium bicarbonate

Technical sugars

Organic tapioca maltodextrin

Carbohydrate obtained from manioc starch (also known as tapioca).

Skim milk

Skim milk powder

Acids, bases and salts

Calcium lactate

For pastry chefs

Impertart

Insulation for pie shells

Gellan gum

Gelling agent derived from the natural fermentation of a micro-organism

For pastry chefs

Meringue Mix

Ready-to-use mixture for meringues

Sucroester

Emulsifier made from fatty acid and sucrose

Sensory palette

Vanillin

Synthetic vanillin

Organic coconut flower sugar

Unrefined sugar obtained by crystallizing the sap of coconut flowers

Pectin Rapid Set

Gelling agent based on citrus or apple extract

Pectin Medium Rapid Set

Gelling agent based on citrus or apple extract

Pectin LM

Gelling agent based on citrus or apple extract

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 Ice Cream makers

STAB 2000

Ice cream stabilizer and emulsifier

For Ice Cream makers

Super Neutrose

Sorbet stabilizer

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

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 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

Liquid sunflower lecithin

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

Gallia white

Stabilized hen egg white

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

Acids, bases and salts

Cream of tartar

Acidifier naturally present in wine-making residues

Acids, bases and salts

Sodium citrate

Acidity corrector to raise pH

For pastry chefs

Baking Powder

Balanced baking powder

Acids, bases and salts

Tartaric acid

Acidifier naturally present in wine-making residues

Acids, bases and salts

Citric acid

Acidifier naturally present in fruit

Acids, bases and salts

Ascorbic acid

Antioxidant also known as vitamin C

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream

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

OvoFree Dorure

100% plant-based egg wash, additive-free and sugar-free.