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

A profesional stabiliser for all your favourite sorbet, elaborated in cold process

Whipping effect, increases airing effect. Emulsifier and texturizer. Perfect for desserts like mousse, meringue, macarons, candies, marshmallow, glazed products, pastry, drinks and foam. May be used for both cold and hot application. RECIPE CORNER Blackcurrant meringue

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

Substitute for egg white, foaming agent. Gives 25% more foam and is 5 times more stable than fresh egg white. Elaborations: Meringues / Macarons / Marshmallows / Souffles / Sponge cakes / Mousses. RECIPE CORNER Tiramisu coulant ice cream Meringue of truffle Macaron with white egg powder Meringue Souffle of chocolate

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

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

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.

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.

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

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

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

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

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

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.

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

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

A foodآ additive in drinks and dishes, in baking powder, antioxidant, neutralizing, conservative. Can be used in place of lemon juice traditional recipes but at a concentration below the diluted juice. Used in flavoring, acidulant as in jams, sodas and candy. RECIPE CORNER Neutral shine with fruits

Texturiser and thickener applicable to all types of liquids as a substitute to flour. Provides a glutinous texture elastic and is freezable.

GELCREM is a substitute for corn starch that can be used with any type of liquid. It gives products a stable viscosity whether it is in the oven or in acidic mixtures. Optimal applications: raw pastry creams / cold creams . Other elaborations: densified soups RECIPE CORNER Cream of raspberry Cream of basil Gel of oregano