31 products

Freeze-resistant

Freeze resistant ⁽³¹⁾

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

Super Neutrose absorbs residual water from mixes and has anti-crystallizing properties.
It corrects viscosity, provides smoothness, creaminess and a fine taste.
It improves the overrun and delays the melting of ice cream sticks.
Mainly used for sorbets, it is also suitable for low-friction ice creams.

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

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

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

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 iota

Seaweed extract for soft gels

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream

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