Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying / Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products. Apply directly to hot or cold prepration and stir while incorporating.

Increases mass volume in the time of cooking. Improves the fluffiness. To be used in any type of pastry dough, biscuits, cookies and cakes. To be mixed with the flour before mixing with the rest of the ingredients of the formula.

Acidity regulator and gasifying agent. Mix with the flour or solids. Application: Pastry and bread dough. Remarks: Acts best with the addition of some acid to the recipe.

Beeswax is a natural wax produced in the bee hive of the genus Apis and used as a coating agent, emulsifier, stabilizer and thickener. It's also an original and fun product that can allow you to make an edible candle ! RECIPE CORNER Lychee Ganache Honey and lemon oil edible candle Cocoa and almond cream

An ingredient that facilitates the union of water molecules with fat molecules. This union facilitates the incorporation air in many different types of dishes, from beaten pastes to foams, right through to mousses and ice- creams. For this reason having a good range of emulsifiers is essential to make a good dessert.

Natural emulsifier. Soya lecithin is an ingredient that facilitates the binding of water molecules with molecules of fat. This binding facilitates the incorporation of air in many different types of dishes, from pastas hit foams, mousses and ice up. Its also the perfect emulsifiers to make good desserts. RECIPE CORNER Chocolate and Matcha tea rock Bubble air of olive oil and soya lecithin Bubble air of lemon

A type of salt that causes an exothermic reaction by recrystallization, when it is previously dissolved in an aqueous liquid. It allows cook food slowly or instantly. It can be used in 3 ways: Hot Live Salt (System suitable for long cooking or large pieces), Salt viva Cold (System indicated for short cooking or small pieces), Fractal live salt (System indicated to obtain salt crystals to use as a complement in dishes). RECIPE CORNER Hot living salt Cold living salt

A natural gelling plant extract of a red algae (red seaweeds). This natural additive easily replaces gelatin and can be used in hot foams / cold foams / hot gelatin> 90آ؛ C / cold gelatin / cold puree / veils. Mix in a liquid bring to a boil and let cool. RECIPE CORNER Fruit coulis Fruit caviar Gelatine of peas Macaroni of tomatoes

Odorless gelatin powder from fish origin and a good substitute to other animal gelatins. Suitable for halal formulations. Properties: Thermoreversible between 35o - 40 degres. Freezeble Gelling temperature <15. Dissolves at 45degrees soft and flexible gel. Dissolves in hot liquid with strong agitation. Gelation speed: Intermediate.

Carob bean gum brings viscosity to food preparations. It improves water retention in food. It also prevents ice crystals from forming in house windows and makes them more supple. It also delays the melting of ice and sorbets. Carob bean gum is heat-soluble. The carob flour keeps its properties in acid solutions (lemon juice, vinegar, ...) RECIPE CORNER Stable cream Macaroni of Soya Fresco dessert

Thickening agent, stabiliser and emulsifier. Is used as an adhesive for cakes and ice creams, crystallization inhibitors in pastry, thickener in jams. Apply cold or heat.

This additive is a salt that enables 'spherification' . A calcium bath that is added with the prepared liquid mix,( use in molecular gastronomy in making fake caviar. آ  Used also for reverse spherification in which the end product can be dissolved and used again. RECIPE CORNER Caviar of liquorice Tortilla coulant Sperification of raspberryآ 

Maltosec is quite simply a food starch (tapioca maltodextrin derived from tapioca). It absorbs and thickens fats, hence converts fat in powder. Mix with any kind of fat , it is is soluble in cold and hot. Can be baked wih nuts as it coagulate and form into crust. RECIPE CORNER Olive powder Pistachio powder Fake chocolate crumble Pistachio crunchy Galette of hazelnut Mushroom olive oil marshmallows Tropical sphere Sesame crackers

Thickener , emulsifier, suspensor. An interesting gelling agent which will allow you to make sauces, false mayonnaises, soups, syrups and stabilize solids in drinks.

This additive is used to make pearls, fake caviar, ravioli, alginate spaghetti. RECIPE CORNER Spherification of Lychee Spherification of yoghurt Tortilla coulant

Natural origin ingredient. Jellying agent for completely transparent water based gels. Gelatines are ingredients of natural origin that have a great capacity to absorb water molecules and therefore prevent them from separating. In the case of vegetable gelatine, it is used by bringing it to the boil and then filling the moulds. It is very elastic/flexible gelatine that absorbs water well. It can be used to glaze fruit. Gelling temperature: 60 degres C. RECIPE CORNER Strawberry spaghetti Caviar of vegetal gelatine Macaroni of soya Gelatine of pear Sheet of raspberry

The product by excellence which will allow you to make your home glacage in a faster and more efficient way than your old recipe! RECIPE CORNER Praline cream

Modifying texture agent. Gelling and thickening. Used in pulps and juices.

Fruit pectin NH is a blend of food additives used as a texturant. Its a thickener and/or gelling (in presence of calcium) particularly suited to the manufacture of gelling glazings with fruit pulp at a dosage of 0.80 to 1.20% according to the formulation and to the required texture. It can be applied to pulp and fruit juices, mixed fruit, sugar and citric acid, creating the typical classical pأ¢te de fruit jams. RECIPE CORNER White chocolate mousse Raspberry marmalade Neutral glaze Raspberry fruit paste Strawberry glaze Mandarine Yuzu and lemon cake

A profesional stabiliser for all your favourite ice cream, elaborated in cold or pasteurised process.