TEXTURANTS

Natural vegetable gelling agent, red seaweed extract. Use in confectionery, pastries, desserts and charcuterie. The agar-agar solution must first be brought to the boil. The gel is obtained after cooling.

• DOSAGE: 5 to 40 g/kg
• PACKAGING: 150 g and 1 kg tins - 25 kg box

200 Bloom powder.

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

Produces a highly film-forming, translucent gel. Freeze-stable. Can be used in acidic and/or alcohol-containing recipes.

• DOSAGE: 35 to 50 g/litre
• PACKAGING: 150 g and 1 kg cans

Stabilizer and thickener in powder form, obtained by bio-fermentation. Cold processing. Stable in freezing/thawing and acidic environments. Resistant to strong shearing. For use in delicatessen dishes, pastries, viennoiserie, sauces, etc.

• DOSAGE: 2 to 5 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Forms a stable, insoluble gel in the presence of calcium contained in milk and milk derivatives. Can also be used for spherification in the presence of calcium salts (calcium chloride and calcium lactate).

• DOSAGE: 0.1 to 1 g/l
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Ideal for milky dessert creams. Hydrates when cold. Freeze-stable. Does not syneresis.

• DOSAGE: 2 to 5 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Gelling and thickening agent that reacts strongly with proteins and calcium. Heat-reversible. Formula free of retardant salts.

• DOSAGE: 3.2 to 3.6 g/kg.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Reacts with calcium and dairy proteins. Produces a fluid, heat-reversible gel.

• DOSAGE: 1 to 3 g/kg.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Gelling agent that forms firm, transparent, bake-stable gels. Solubilizes under heat.

• DOSAGE: 20 to 25 g/kg of mass.
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Guar gum. Thickener that hydrates when cold and withstands heat. Use in sauces, fillings, ice creams, sorbets, delicatessen products...

• DOSAGE: 2 to 10 g/kg
• PACKAGING: 150 g and 1 kg tins - 25 kg box

Low-dose thickener and stabilizer. Best used hot in both dough and fillings (available in organic form).

• DOSAGE: 5 to 20 g/kg
• PACKAGING: 150 g and 1 kg tins - 25 kg box

 Coating agent for marzipan and dragées. Binder and thickener. Keeps fruit pulp in suspension in beverages. Hydrates in warm water.

• DOSAGE: Edible gum syrups: 20 g/l
• PACKAGING: 150 g and 1 kg tins - 25 kg bag