Stabilizer more particularly used for ice creams.
Raising agent that allows cakes to rise under the conjugated action of moisture and heat, does not leave alkaline residues, which avoids saponification. Gives maximum and consistent output without colouring pastry .
For use in biscuit making, pastry , manufacture of yeast, liquorice.
Milk taste, neutral smellFat content: 1.5% max.
Enhances flavours, has a slightly acid taste, acidifier, anti-oxidant.Stabilizes appearance and colour, odor, taste and nutritive value of vegetables and fish.
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
Calcium salt that, in conjunction with Alginate HV , allows spherification.
A legacy and a 100% French Know How
Also allows spherification. Neutral taste.
No need to defrost, baking 12 minutes at 190oC - 200oC
No need to defrost, baking 12 minutes at 190oC - 200oC
No need to defrost, baking 12 minutes at 190oC - 200oC
