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.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

NATURALLY color fat based chocolate, creams, oils, confectionery, you need liposoluble pigments, such as these. Use directly in tempered white chocolate for immediate results if you wish to color your chocolate.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

To NATURALLY color fat based chocolate, creams, oils, confectionery, you need liposoluble pigments, such as these. Use directly in tempered white chocolate for immediate results if you wish to color your chocolate.

To NATURALLY color fat based chocolate, creams, oils and such you need hydrosoluble pigments, such as these. Use directly in tempered white chocolate for immediate results.

To NATURALLY color waterbased cream, dough, pastes, beverages and such, you need hydrosoluble pigments such as these.

Activated charcoal has a variety of popular uses: It can be used to relieve bloating and gas, clean hair and skin, treat insect stings and mild infections, and even whiten teeth. Great when used as smoothie or in desserts, ice cream or ganache as an 'added health benefit' ! Can also be used as a NATURAL COLOR on sponge, croissant, meringue, macaron, royal icing, jelly, chocolate, cocoa butter, ice cream, custard, pasta.

The amazing luster dust that will be blended in cocoa butter, or lemon extract, to decorate all your confections and chocolates

The amazing luster dust that will be blended in cocoa butter, or lemon extract, to decorate all your confections and chocolates

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.

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

Explosive fizzy popping white chocolate decoration (2 to 4.5mm) coated with lime color and taste, ideal for accompanying and decorating cakes, chocolates, ice-creams, etc.

Explosive fizzy popping white chocolate decoration (2 to 4.5mm) coated with raspberry color and taste, ideal for accompanying and decorating cakes, chocolates, ice-creams, etc.

Explosive fizzy decoration (0.5 to 4.5mm) ideal for accompanying and decorating cakes, chocolates, ice-creams, etc. An electric explosion in your mouth !

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

Nappage for confectionery products. Gives a fast drying and perfect shine. This product is freezable. Can be colored and flavored as you wish.

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

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