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.

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

Simply introduce a sachet inside the container that contains the food that you want to preserve from humidity and close the container hermetically. Excellent for the preservation of nuts, freeze dried itemds, salts, sugars, candies, crunchy and crackers. RECIPE CORNER Sugar strings

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

Pure Bourbon vanilla beans and seeds reduced to paste. Great for adding the natural flavour you require for all your desserts , ganache and ice creams ! RECIPE CORNER Bourbon vanilla ice cream Promochi (Kuzu) with vanilla Bourbon vanilla mousse

Natural essence, extracted from coffee, suitable to flavor chocolate as well as other mediums like beverages, cake batters and more. Can also be pulverized directly onto your food items !

Natural sweet smoked paprika powder, great for ganache, salted macarons, general cooking or breads. Can also be used as آ  NATURAL COLOR in chocolate and cocoa butter.

Aromatic powder blend of spice bread. Its peculiar and spicy flavor was achieved by mixing cinnamon, coriander, mace, green anise, black pepper and cloves. This Nordic cake, traditionally Christmas, is delicious throughout the year.

Juicy and plumpy Madagascar vanilla pods that await to be infused or grated to indulge your favorite custard or whipped cream.

Scarlet cress lyophilized, it has a very lively color that will give an original touch to any dish. what accompanies well meat dishes, game, fish and salads.To play with the taste contrasts, you can add it in a dessert, as opposed to its sweetness. With freeze-dried flowers, you can have them throughout the year, without having to worry if it is season or not.

Freeze-dried marigold petals. With freeze-dried flowers, you can have them throughout the year, without having to worry if it is season or not.

Red beet natural extract in powder, great for salted macarons, tahina, cheesecakes, breads ect... Can also be used as a NATURAL COLOR on sponge, croissant, meringue, macaron, royal icing, jelly, chocolate, cocoa butter, ice cream, custard, pasta. RECIPE CORNER Meringue with red beet powder

Undeniable for a japanese kick to your confections, this is a premium organic Matcha powder indeed. Use it in beverages, cakes, frostings Can also be used as a NATURAL COLOR and FLAVOUR in chocolate and cocoa butter RECIPE CORNER Matcha tea bubbles Chocolate and Matcha tea rock

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