KOSHER

Applications: Dairy desserts, patisserie, confectionery, catering. Properties: Flexible gel; freeze-resistant; reacts with calcium and proteins; he...

Applications: Sauces, jams, fruit purées, dairy desserts, coulis, and more (not suitable for coatings). Properties: Highly versatile pectin; works ...

Applications: Sweet garnishes and decorations. Properties: Less sweet than sugar; does not caramelize or change color below 185°C. Usage Instructio...

Applications: Stabilizes mousses, emulsions, sauces (dressings, mayonnaises, etc.), biscuits, and more. Properties: Suspensoid thickener and stabil...

Applications: Patisseries, ice creams, confectionery, chocolates, and more. Properties: Same properties as glucose syrup DE40 but in powder form (e...

Applications: Primarily used for sorbets. Properties: Prevents crystallization; improves smoothness, creaminess, and shelf life of sorbets. Usage Q...

Applications: Primarily used for ice cream. Properties: Prevents crystallization; improves smoothness and creaminess; facilitates aeration. Usage Q...

Applications: Low-sugar jams. Properties: Gelling agent effective from a 55% dry extract, ideal at 60%, and perfect at 65–69% for fruit jellies, of...

Applications: Fruit jellies. Properties: Effective in acidic and sweet environments (dry extract > 75%); non-reversible; heat-resistant; suitabl...

Applications: Chocolates, patisserie (sponge cakes, wafers, etc.), confectionery, spreads. Properties: Emulsifier and antioxidant; liquefies chocol...

Applications: Suitable for all applications. Properties: pH corrector; stabilizes appearance, colors, and flavors. Usage Instructions: Prepare a 50...