TECHNICAL INGREDIENTS

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

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

Pectin 325NH95 Louis François is a thickening and/or gelling agent under the following conditions: Minimum dry extract 35%. In the presence of calc...

Carrageenan iota is used as a texturizing agent. It acts as a gelling agent requiring the presence of calcium and, ideally, dairy proteins to react...

Gel Sphère is a solution for creating spheres with flowing cores, as well as gel veils for decorating dessert plates. Easily dispersible in water ...

Glucose syrup is obtained by hydrolysis of corn or wheat starch. The DE40 indicates the level of hydrolysis which can be between 0 and 100. In the ...

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...

FiPure Citrus stabilizes and has suspensoid power. It adds texture and body to your preparations, preserves their shine and improves the perception...

Inulin is a soluble fiber derived from chicory. It can easily be added to a wide range of food and drink products for nutritional benefit: pastries...

NH Nappage Louis François pectin is a thickening and/or gelling agent under the following conditions: Minimum dry extract 65%. In the presence of c...