PASTRY INGREDIENTS

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

Souflix is a modified corn starch with excellent water-binding capacity. It functions as a thickener and stabilizer, effectively preventing any ris...

Organic Tapioca Maltodextrin is a functional ingredient derived from cassava starch, commonly used in the food industry. It exhibits excellent disp...

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

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...

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 Sorbitol is a corn starch derivative. It is obtained by hydrogenation of D-glucose. It is an odorless powder product with a mild fla...

Pectine Rapid Set Louis François is a fast-setting, highly esterified pectin. It gels under the following conditions: Minimum soluble solids conte...

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 ...

Louis François Yellow Pectin is a gelling agent derived from citrus or apple extracts. It acts as a gelling agent under the following conditions: ...

Soy lecithin is both an emulsifier and an antioxidant. It enhances the development of rich batters and doughs by improving hydration, and it regula...

Like other organic acids, tartaric acid is used as an acidifier, lowering and stabilizing the pH of confectionery, baked goods (toppings, fillings)...

Ascorbic acid is an antioxidant (also known as vitamin C) that helps limit oxidation, particularly of fats. It therefore helps preserve the taste a...