FROM FRANCE

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

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

Applications: Sponge cakes, chocolate sweets, and more. Properties: Stabilizes water, maintains softness, prevents crystallization. Usage Quant...

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

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

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

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

Applications: Breads and pastries, fruit juices, cooking vegetables and fruit, confectionery. Properties: Antioxidant; increases dough tolerance ...

Applications: Adds a tangy taste. Properties: Accelerates sugar inversion during cooking. Usage Instructions: Prepare a 50% acid solution and a...

Earthy and creamy with a nutty finish, Saint-Nectaire Paillon is the last one made in the town of St Nectaire, France, in altitude and on volcanic ...

Versatile T55 wheat flour for everyday French breads and pastries. Ideal for baguettes, loaves, and viennoiserie.

Delicate white truffle aroma in sunflower oil enhances eggs, pasta, and risottos. Ideal for drizzling over fresh mozzarella and tomatoes.

Applications: Coatings and glazes; ideal for acidic and very sweet coatings. Properties: Heat-reversible. Usage Quantity: 8–12 g per kg of weig...

Rich, creamy butter from fresh cow’s milk, perfect for baking, cooking, and everyday needs.