TECHNICAL INGREDIENTS

Applications: Soufflés, sauces, creams, béchamels, and more. Properties: Thickener; supports cooking, mixing, blending, aeration, freezing, and a...

Applications: Sweet garnishes and decorations. Properties: Less sweet than sugar; does not caramelize or change color below 185°C. Usage Instru...

Applications: Sauces, jams, fruit purées, dairy desserts, coulis, and more (not suitable for coatings). Properties: Highly versatile pectin; work...

Applications: Dairy desserts, patisserie, confectionery, catering. Properties: Flexible gel; freeze-resistant; reacts with calcium and proteins; ...

Applications: patisseries, biscuits, confectionery, etc. Properties: less sweet than sugar, prevents crystallisation, adds softness and colour when...

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

Applications: vegan mayonnaise, crémeux or filling. Properties: thickener, texturising agent, stabiliser, opaque. Quantity: 0.2 to 2% of the total ...

Applications: all applications. Properties: chicory fibre, provides dry matter, creaminess, body, helps reduce sugar and fat. Quantity: 2 to 5% of ...