Xanthan Gum 80 (1kg) - Louis Francois
Powder stabilizer and thickener, obtained by organic fermentation.
Baking Powder (1kg) - Louis Francois
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 .
Fondant Blanc Tradition Icing (7kg) - Flavors And Chefs
White pasteSugar, glucose syrup, water
Gelatin Powder 200 Bloom (1kg) - Louis Francois
Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Isomalt Gallia (1kg) - Louis Francois
Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .
