Made with unsweetened sweet chestnuts pulp
Made with pieces of candied chestnuts and lightly flavored with Madagascar Bourbon vanilla beans
Also allows spherification. Neutral taste.
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Stabilizer mainly used for sorbets.
Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery ,...
Powder stabilizer and thickener, obtained by organic fermentation.
A gelling agent that gives a non-reversible gel when heat ed in acidic, and sweet environments (DE above 75 %).
Simple powdered sugar with a not very sweet taste.
A gelling agent that gives a thermoreversible gel.Fillings, pastry toppings with undiluted fruits.
E420 IN POWDER FORM.Softening and anti-crystallizations tabilizer (cakes, yellow pastry, sweetbreads, chocolate sweets, etc).
Odourless, white powder composed of dehydrated, spray-dried glucose syrup.This product is suitable for a variety of...
Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products:...
Stabilizer more particularly used for ice creams.
Enhances flavours, has a slightly acid taste, acidifier, anti-oxidant.Stabilizes appearance and colour, odor, taste and...
Raising agent that allows cakes to rise under the conjugated action of moisture and heat, does not leave alkaline residues,...
A legacy and a 100% French Know How
For use in biscuit making, pastry , manufacture of yeast, liquorice.
Milk taste, neutral smellFat content: 1.5% max.
Calcium salt that, in conjunction with Alginate HV , allows spherification.
Forms a hard, transparent and stable gel when cooked.