PASTRY INGREDIENTS

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

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...

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