20 products

Can be heated

Hot usable ⁽²⁰⁾

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

Sorbet stabilizer

For pastry chefs

Pectin X58

Gelling agent based on citrus or apple extract

For pastry chefs

Pectin NH nappage

This thickening and/or gelling agent acts in the presence of calcium and/or acid.
Ideal for sour and very sweet toppings made from fruit pulp.
Recommended dosage: 0.8 to 1.2% depending on the desired texture.
It forms a thermoreversible and thixotropic gel.

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 325NH95

Gelling agent based on citrus or apple extract

For pastry chefs

FiPure Psyllium

Texturizing plant fiber

For pastry chefs

Sunflower lecithin Powder

Phospholipid-rich emulsifier and antioxidant

For pastry chefs

Soy lecithin Powder

Phospholipid-rich emulsifier and antioxidant

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

Acids, bases and salts

Citric acid

Acidifier naturally present in fruit

Acids, bases and salts

Ascorbic acid

Antioxidant also known as vitamin C

For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream