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

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

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