The micronization process consists of grinding the grain without any heating thanks to the use of liquid nitrogen. Micronized Coffee vacuum packed 1kg PARIANI This coffee powder offers two major advantages: a texture so fine that it does not mark your compositions and a completely preserved aroma. Inverted sugar paste (trimoline) tubo 1kg LOUIS FRANÇOIS Gives good structure, body and improves pasta. Ideal for cakes, yellow pasta, pastries, chocolate candies. It is a powerful hydrophilic, which retains and stabilizes moisture (always equal water content) and bacteriostatic. Sorbitol powder tubo 1kg LOUIS FRANÇOIS Softness stabilizer and anti-crystallization, sorbitol powder is very soluble in water. Glucose syrup DE60 bucket 10kg LOUIS FRANÇOIS For alcoholic ices, pastries, sweets.īicarbonate of soda bag 1kg Added to the cooking water for vegetables, baking soda prevents certain unpleasant odors or the bitter taste of certain vegetables such as turnips, tenderizes others without softening them (such as cabbage) or even to make others more digestible (such as broccoli or leek).īaking soda can also be used, among other things, to reduce the acidity of sauces, coulis or jams, or as a substitute for baking powder in certain pastries containing an acidic element such as lemon. Golden gelatine leaves 200 blooms 1kg LOUIS FRANÇOIS Product of porcine origin in thin sheets of Gold 200 Bloom quality. Pectin 325NH95 tubo 1kg LOUIS FRANÇOIS Setting agent for flavoured fruit and milk jellies. Stable in the refrigerator and up to a temperature of 44☌, it guarantees a fresh and appetizing appearance to pastries and snacks, even when left in the display case.Īscorbic acid tubo 1kg LOUIS FRANÇOIS Improves results when making bread or similar products. Without smell, taste or color, Agar Agar can be used in salty or sweet version.Ĭodineige icing sugar bag 5kg MARGUERITE Ideal for decorating donuts, waffles or sponge cakes, codineige is a white sugar powder. Depending on the desired consistency, its dosage varies between 2 and 10g per liter approximately. Unlike gelatin, which it replaces perfectly, Agar Agar must be heated to 90☌ to set. Gruétine caramelised sugar with cocoa nibs 750g CLUIZEL To improve the crispness of pastries.Īgar-agar tubo 330ml 150g SÉLECTION DES GRANDS CHEFS Widely used in Asian, vegetarian, slimming or molecular cuisines, Agar-Agar is a gelling agent obtained from seaweed. Pectin NH for coating tubo 1kg LOUIS FRANÇOIS For lining and topping pastries with undiluted fruits. Isomalt tubo 1kg LOUIS FRANÇOIS Ideal for decorative sugars. Powdered gelatine 200 bloom tubo 1kg LOUIS FRANÇOIS Enables preparation of large quantities of gelatins in a few minutes. Glucose syrup powder tubo 1kg LOUIS FRANÇOIS Improves the stability of products. Super neutrose tubo 1kg LOUIS FRANÇOIS Improves velouté sauces: delicacy, smoothness without crystals. Glucose syrup DE40 bucket 10kg LOUIS FRANÇOIS Specially adapted for sweet-making cooking sugars. Isomalt bag 5kg LOUIS FRANÇOIS Ideal for decorative sugars. Potentiates the activity of antioxidants, leavening agent in biscuits. Powdered citric acid tubo 1kg LOUIS FRANÇOIS Powdered monohydrate product.Ĭonservative, pH corrector. Tartaric acid tubo 1kg LOUIS FRANÇOIS Heightens the aromas. Pectin x58 tubo 1kg LOUIS FRANÇOIS For topping tartes, whisked sponges, biscuits. Gallia powdered egg white tubo 1kg LOUIS FRANÇOIS Holds better than fresh meringue.Ĭream of tartar powder tubo 1kg LOUIS FRANÇOIS Speeds up the inversion of sugar when heated. It is used in catering dishes, pastries, pastries, sauces, drinks. Stable in freezing / thawing and in acidic environments. Xanthan gum tubo 1kg LOUIS FRANÇOIS Xanthan gum is a powdered stabilizer and thickener. Dosage: Fruit pasta 10 to 12g / kg of mass. Yellow pectin tubo 1kg LOUIS FRANÇOIS Gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%). Powdered soya lecithin tubo 1kg LOUIS FRANÇOIS To make froth.īicarbonate of soda tubo 1kg LOUIS FRANÇOISĬhantifix whipped cream stabiliser tubo 1kg LOUIS FRANÇOIS Stabiliser for Chantilly cream.Īlginic acid GF150 tubo 1kg LOUIS FRANÇOIS Setting agent reacting with acidity. Laboratory ingredients, gold gelatin, pectin, agar-agar.
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