16 products

Can be used cold

Can be used cold⁽¹⁶⁾

For pastry chefs

Souflix

Thickener obtained from corn starch

For pastry chefs

Xanthan gum

Thickener obtained by through fermentation

For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties

For pastry chefs

Inulin

Chicory fiber for lower sugar and fat content

For pastry chefs

FiPure Lin

FiPure Lin is a thickening, gelling, emulsifying and bulking agent.
It provides a smooth, creamy texture.
Its viscosity increases with temperature.
Versatile, it can be used in ice creams, sorbets, creams, beverages and as an egg substitute.

For pastry chefs

FiPure Lin

Texturizing plant fiber

For pastry chefs

FiPure Citrus

Texturizing plant fiber

For pastry chefs

Gallimousse

A blend of emulsifiers for a light, airy texture.

For pastry chefs

ProPure Chaud - Potatoes

Plant-based protein to replace egg whites

For pastry chefs

ProPure Pois

Plant-based protein to replace egg whites

For pastry chefs

Gallia white

Stabilized hen egg white

For pastry chefs

ProPure Froid - Potatoes

Plant-based protein to replace egg whites

Acids, bases and salts

Citric acid

Acidifier naturally present in fruit

Acids, bases and salts

Ascorbic acid

Antioxidant also known as vitamin C

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

OvoFree Dorure

100% plant-based egg wash, additive-free and sugar-free.