TECHNICAL INGREDIENTS

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

Enhance your sorbetto with Agrimontana's stabilizer, enriched with vegetable fibers for smooth texture and reduced errors. Ideal for consistent, de...

Enhance gelato and sorbet with natural thickeners and citrus fibers, ensuring smooth texture. Ideal for hot process, dairy-free indulgence.

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

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

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

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

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

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

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

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

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

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

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

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

Applications: Stabilizes mousses, emulsions, sauces (dressings, mayonnaises, etc.), biscuits, and more. Properties: Suspensoid thickener and stab...