KOSHER

Glucose syrup is obtained by hydrolysis of corn or wheat starch. The DE 40 indicates the hydrolysis level, which can range from 0 to 100. At equiva...

Pectin 325NH95 Louis François is a thickening and/or gelling agent under the following conditions: Minimum dry extract 35%. In the presence of calc...

Polyol for the manufacture of decorative sugar parts Applications Mainly cast sugar decorations Dosage and usage Melt 100 to 200gr. water with 1kg ...

Xanthan gum is a thickener and stabilizer obtained through the fermentation of sugar or glucose. Highly versatile, it stabilizes all your preparati...

Super Neutrose is mainly intended for sorbets but can also be used to produce ice creams designed for low overrun. Applications Mainly sorbets and ...

Stab 2000 is a stabilizer and emulsifier blend designed for ice cream and frozen desserts. It stabilizes the overall structure by preventing the f...

Louis François Extra Slow Set Pectin is a gelling agent under the following conditions: Minimum dry extract 60%. In the presence of acid, pH < 3...

Louis François Medium Rapid Set Pectin is a highly methoxylated pectin with a rapid setting time. It gels under the following conditions: Minimum ...