TECHNICAL INGREDIENTS

Applications: Biscuits and confectionery. Properties: pH corrector; improves shelf life; enhances flavor. Usage Instructions: Prepare a 50% acid so...

Applications: Confectionery, patisserie, cured meats, catering. Properties: Firm, brittle gel; heat-reversible (90–95°C); does not recover its stru...

Applications: Confectionery, patisserie, cured meats, catering. Properties: Gelling agent that forms a soft, elastic, transparent gel; melts in the...

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

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

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

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

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