33 products

25kg

25kg ⁽³³⁾

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

Dark muscovado sugar

Special unrefined sugar from Mauritius

For pastry chefs

Light muscovado sugar

Muscovado is a traditional sugar from Mauritius, rich in molasses.
It naturally contains antioxidants and minerals (potassium, calcium, magnesium).
Muscovado Light brings a beautiful color, a rich aroma and a sweet flavor.
Its glycemic index is lower than that of sucrose.

For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius

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

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

FiPure Psyllium

Texturizing plant fiber

For pastry chefs

Glycerol monostearate

Plant-based emulsifier that facilitates air incorporation.

Liquid sunflower lecithin

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

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

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