aid culinary

By eliminating moisture absorption, nougats, nougatines and pralines can be preserved for longer... Improves cutting, prevents sticking and bleeding of cooked sugars.

• DOSAGE: 70 to 100 g/kg of sugar used
• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Softness stabilizer and anti-crystallization (cakes, yellow dough, pastries, chocolate candies...).

• DOSAGE: 3 to 5% of total mass
• PACKAGING: 2.5 kg tin - 25 kg bag

Insulator for pie shells: waterproofs sweet or savory doughs against humidity. Use in fruit or savory pies, wafers, crepes, ice cream cones, pizzas...

• DOSAGE: 5 to 10% in relation to flour.
• PACKAGING: Box 1 kg - Carton 20 kg

Chicory fiber, adds creaminess and body while reducing sugar and/or fat.

• DOSAGE: 2 to 5% of total mass.
• PACKAGING: 1 kg tin - 25 kg bag

Citrus fiber has thickening and emulsion-stabilizing properties for creamy, filling and vegan mayonnaise applications.

• DOSAGE: 0.2 to 2% of total mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Flax fiber stabilizes your preparations such as mousses, fillings...

• DOSAGE: 0.2 to 2% of total mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Psyllium fiber has thermo-reversible gelling properties and is used for gluten-free applications.

• DOSAGE: 0.2 to 2% of total mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Pea and potato fibers to replace egg, milk and gelatin.

• DOSAGE: 0.5 to 2% of total mass.
• PACKAGING: 150 g and 1 kg tins - 12.5 kg bag for potatoes.

Invertase: enzyme that converts sucrose into invert sugar. Product of fillings, chocolate candies, confectionery.

• DOSAGE: 0.15 to 0.45%.
• PACKAGING: 2 kg and 25 kg cans

Modified, pregelatinized starch. Stable in freezing, cooking and acidic environments.

• DOSAGE: 1 to 3% of total mass.
• PACKAGING: 100 g and 1 kg tins - 20 kg bag

Edible antioxidant. Increases pasta elasticity and tolerance, strengthens the glutinic network.

• DOSAGE: 300 to 500 mg/kg.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Enhances taste, improves preservation by adjusting acidity, pH corrector. Potentiates antioxidant activity, used in baking powders and as an acidulant in confectionery.

• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Weak acid. Naturally present in many fruits, including apples. Used to adjust acidity and tartness, especially in confectionery and mixology.

• PACKAGING: 1 kg tin - 25 kg box

Enhances aromas, has a tangy taste, pH corrector, potentiates antioxidant activity. Stabilizes the appearance and color, flavor and nutritional value of vegetables and fish. Limited use.

• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Accelerates sugar inversion during baking. Prevents stiff whites from graining. Adds a tangy taste.

• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Can also be used for spherification. Neutral taste.

• PACKAGING: 150 g and 1 kg tins - 20 kg bag

Calcium salt used in synergy with HV alginate for spherification.
Very high moisture absorption capacity.

• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Acidity corrector to raise pH, neutralizes excessive acidity in certain preparations. Strong base. Make a 50% solution and add the quantity needed to reach the desired pH.

• PACKAGING: 150 g and 1 kg tins - 25 kg bag

Balanced leavening powder that enables doughs to rise under the combined action of moisture and heat, without leaving alkaline residues, thus avoiding saponification. Maximum, even yield without tinting the dough. Yellow pasta, cookies... Available in PF quality (sodium bicarbonate and sodium citrate), gluten-free, certified ORGANIC, late (for frying)...

• DOSAGE: 15 to 20 g/kg flour
• PACKAGING: 1 kg tin - 25 kg bag

Selected, pasteurized, atomized and stabilized egg whites. Holds better than freshly beaten egg whites. Recommended for egg whites, meringues, nougat...

• DOSAGE:
  Pâtisserie/biscuiterie - Mousses/meringues = 150 g/l of water.
  Macaroons and petits-fours = 75 g for 1 l of water.
• PACKAGING: 100 g and 1 kg tins - 10 kg box