Louis Francois
Agar Agar 1kg
Agar-agar is a natural plant gelling agent to be used as a limited-use thickener and stabilizer.
Food additive There are 42 products.
Colichef
Agar agar 50g
Agar agar is a natural gelling agent, extracted from hot-soluble red algae. Agar agar can be used as a substitute for gelatin in confectionery,...
Louis Francois
Alginate GF150 1 kg
Gelling reacting with calcium contained in milk, cream, chocolate mousse, whipped cream, custard ... Recommended for milky desserts.
Louis Francois
Alginate de sodium HV 1 kg - E401
Inodorous and tasteless, high viscosity sodium alginate (HV) - E401 is an extract of brown algae, called laminar. Forms an insoluble, stable gel...
Louis Francois
Baking powder - 1 kg
Balanced upspowing powder that allows pasta to be lifted under the combined action of moisture and heat, without leaving alkaline residues, thus...
Louis Francois
Bicarbonate d'ammonium - 1 kg
Ammonium bicarbonate is used in biscuit, pastry, yeast, liquorice to lift pasta.
Louis Francois
Dehydrated egg white - 100 grams
The egg white of the egg deshydrated powder rises in snow and holds like fresh egg whites. These egg whites hold better than fresh egg whites...
Louis Francois
Dehydrated egg white - 1 kg
The egg white of the egg deshydrated powder rises in snow and holds like fresh egg whites. These egg whites hold better than fresh egg whites...
Louis Francois
cream of tartar - 1 kg
The cream of powdered tartar is used to form inverted sugar during the cooking of sugar solutions. The cream of tartar makes it possible to...
Louis Francois
Fructose 1 kg
Fructose is a crystalline powder, odourless with a sweet flavour. This sugar is naturally present in fruits, honey and some plants. Thanks to...
Louis Francois
Swine Gelatin 200 Bloom 150 grams
Powdered gelatin is intended for food consumption. Type A gelatin of swine origin. The bloom is the unit of measurement of the gellings, the...
Louis Francois
Gelatin Porcine powder 200 Bloom 1 kg
Powdered gelatin is intended for food consumption. Type A gelatin of swine origin. The bloom is the unit of measurement of the gellings, the...
Louis Francois
Dehydrated glucose syrup 1 kg
Glucose syrup can be incorporated into ice cream or ice cream mixes as a partial replacement for sugar. Glucose syrup will allow for great...
Louis Francois
Powdered Arabic gum 1 kg
Gum Arabic powder 1 kg Arabic gum is a thickener used: thickening for dietary products in wine prevents the break-up of wines in...
Louis Francois
Powdered Xanthan gum 1 kg
Stabilizer and thickening powder, obtained by biofermentation.
Louis Francois
Isomalt Gallia powder 1 kg
Sweet flavour less important than sugar and little hygroscopic recommended for...
Louis Francois
Pasteurized egg yolk 1 kg
Have the binding and emulsifying powers as well as the dyes and flavourings of fresh yellows. Make it easier to take off...
Louis Francois
Monostearate glycerol 1 kg
Emulsifying especially used in ice cream and confectionery.
Colichef
1KG GLUCOSE SYRUP
Glucose syrup is colourless and odourless, it is a pure carbohydrate, so it contains neither fat nor protein its caloric intake is therefore...
Colichef
1kg pastry fondant
Use this professional-grade extra white pastry fondant for your pastries. Its creamy texture is perfect for making a frosting of...
Instant Dry Yeast 500g
For a successful fermentation opt for Mauripan's high-activity instant dry yeast, AB MAURI!
Colichef
Gelatin quality sheet OR- 1 Kg
Gelita gelatin is a pure natural collagen protein. The gold uality is more or less equivalent to 200 Blooms. ...
Molécule-R
Sodium Alginate - 56 grams
Sodium alginate (10 sachets) Sodium alginate is a natural gelling agent from brown algae used in combination with calcium salt...
Molécule-R
Soy lecithin (10 sachets)
A fan of molecular cooking, opt for these soy lecithin sachets, it is a natural...
Molécule-R
Calcium lactate - 56 grams
Calcium lactate (10 sachets) Calcium lactate is a calcium salt used in combination with sodium alginate during the spherification...
Molécule-R
Agar-agar (10 sachets)
Agar-agar (10 sachets)
Agar-agar is a natural gelling agent made from red algae used to make solid pearls, gel spaghetti and jams, among...
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