Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Powder stabilizer and thickener, obtained by organic fermentation.
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
A gelling agent that gives a thermoreversible gel.Fillings, pastry toppings with undiluted fruits.
A gelling agent that gives a non-reversible gel when heat ed in acidic, and sweet environments (DE above 75 %).
Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .
Odourless, white powder composed of dehydrated, spray-dried glucose syrup.This product is suitable for a variety of applications, including confectionery and ice cream.
Simple powdered sugar with a not very sweet taste.
Stabilizer mainly used for sorbets.
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.
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