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DEXTROSE
A sugar derived from starch, which can be used as a preservative in a variety of baking, ice cream or confectionery preparations.
GLYCERIN
A liquid emulsifier and anti-freeze for ice cream products, made from plant glycerol.
INVERTED SUGAR
Sugar made from fructose and glucose, can be used as a preservative in various pastries, ice creams and chocolates.
REFINED ISOMALT POWDER
A sugar derived from sucrose (traditional sugar), which may be used to create sugar or caramel sculptures due to its stability at high temperatures.
MALTITOL POWDER
A sugar derived from starch, which can replace traditional sucrose.
TREHALOSE
Sugar derived from tapioca starch, also used as a bulking agent (increasing mixtures’ volume)
ASCORBIC ACID POWDER
Ascorbic acid of natural origin
CITRIC ACID
Citric acid of natural origin
BEEF GELATIN POWDER
A powdered gelatin of animal origin (bovine). 750g / 1 u=1.8g |
GOLD GELATIN SHEETS
animal-based (pork) gelatin sheets
INSTANGEL
A powdered gelatin of animal origin (pork).
AGAR AGAR POWDER
A powdered gelling agent made from seaweed.
FRUIT PECTIN NH
A powdered gelling agent made from sodium pectate. |
GELLAN GUM POWDER
A powdered gelling agent derived from a bacterial fermentation process.
YELLOW PECTIN
A powdered gelling agent made from citrus peel.
PECTIN NAPPAGE X58
A powdered gelling agent made from LM pectin starch, ideal for chocolate toppings.
PRO-PANNACOTTA (IOTA)
A powdered gelling agent made from seaweed (iota carrageenan).
VEGAN MOUSSE GELATIN
A mixture of agar-agar and tapioca starch specifically formulated for giving vegan mousses a firm texture.
VEGETAL GELLING AGENT
A powdered gelling agent derived from seaweed and locust bean gum.
SOY LECITHIN POWDER
A powdered emulsifier made from soy.
NATUR EMUL
Powdered emulsifier made of citrus fibers.