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

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

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

Ready to fill shortcrust pastry square shaped.

Ready to fill shortcrust pastry, round shaped with 40mm of diameter.

Ready to fill shortcrust pastry, cocoa flavour and pure butter round shaped with 40mm of diameter.

Ready to fill shortcrust pastry round shaped with 40 mm of diameter.

Spoon mini pieces of crispy pastry 100% margarine and a slightly-savoury flavour

Scallop Shell shaped mini pieces made of crispy pastry 100% margarine and a slightly-savoury flavour.

Mini pieces in the form of casserol made of crunchy pastry 100% margarine and a slightly tasty flavor.

Assortment of 12 mini pieces of 3 different shapes (cup, square and round) of crispy pastry 100% margarine and a slightly-savoury flavour.

Flower shaped mini pieces made of crispy pastry of different colors and a slightly-savoury flavour.

Assortment of mini pieces of 4 different shapes (leaf, nenuphar, marguerite, sunflower) of crispy pastry 100% margarine and a slightly-savoury flavour.

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

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

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

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

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

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

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