11 products

Thermoreversible

Thermoreversible ⁽¹¹⁾

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 325NH95

Gelling agent based on citrus or apple extract

For pastry chefs

FiPure Psyllium

Texturizing plant fiber

For pastry chefs

Carrageenan Kappa PF

Kappa carrageenan reacts strongly with proteins and salts, especially in dairy products.
Not very sensitive to milk types, it works well with other gums, especially carob, to limit syneresis.
It is thermoreversible at 60°C, but does not recover its structure after mechanical action.

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