Products

Galliasorb or LIQUID SORBITOL E420 is Long term softness stabilizer. It allows the softness of finished products to be extended for several weeks and limits the development of mold and completes and increases the action of Fresh-Cake.

Chantifix stabilizes prepared creams, especially whipped cream and whipped cream. It Prolongs conservation, facilitates emulsion, improves lightness and smoothness.

Pectin 325 NH95 is gelling agent giving a thermo-reversible gel by heating. Gels in the presence of calcium ions. It has thick-textured jam and is used as sauces for toppings, fruit purees, gelled dairy desserts, non-gelled jam fillings, dietetic and low-glucidic products, milk jams.

Carnauba wax is glazing agent for confectionery, small fine bakery products coated with chocolate, nuts, coffee beans.

Potassium sorbate is limited use preservative.

Isomalt has sweet flavor, less important than sugar and not very hygroscopic. It is recommended for decorating sugars.

Malted barley flour - maltone is Dark malt with no enzymatic activity. It is Aromatic cream-colored flour with typical flavor. Its flour is obtained by needle milling.

Malted rye flour - Flavamax is Aromatic flour of a creamy-white color with a typical flavor. It brings taste and gives very low coloring to the dough. It is recommended for special breads where a pronounced taste of rye is desired. Roll-milled malted rye flake flour.

Dark Malted Barley Flour - DMF is aromatic dark-colored, roasted flour. It has no enzymatic activity. It is recommended to bring a full-bodied taste and is very dark color black bread, rye bread flour obtained by needle milling.

Dextrose is simple powdered sugar with a low sweetness. It lowers the freezing point of ice cream and ice cream and prevents crystallization and Allows a better fixation of aromas and exalts them. It brings a biscuity color and Participates in the fermentation of leavened products (in particular pastries).

Nougasec by suppressing the resumption of humidity, ensures the prolonged preservation of nougats, nougatines, pralines and improves the cut, prevents sticking and sweating of boiled sugars.

Inverted sugar has better moisture retention than sucrose therefore improves softness with a greater sweetness. It also serves as an anti-crystallizer.

Gum arabic powder is coating agent for almond pastes and dragees. It acts as binder and thickener. Helps Keeps fruit pulp in suspension in beverages and hydrates in lukewarm water.

Pastry glucose DE40 or Glucose syrup DE40. is traditionally used in Pastry, Biscuit and Confectionery.

Pectin NH topping is a gelling agent giving a thermo-reversible gel and good hold on fruit. It is used for fodder products, pastry toppings with fruit pulp.

Roasted malted barley flour - extratone is very aromatic flour with a brown color and typical flavor. Roasted flour obtained by needle milling.

yellow pectin is a gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%).

Pectin X58 is gelling agent giving a thermo-reversible gel stable to freezing and thawing. It is used for neutral fruit-free toppings (pies, sponge cakes, biscuits) with a low sugar content.

Pectin 843 is gelling and thickening agent. It forms a thermo-reversible and thixotropic gel. It is used as two-component ice cream.

Stable 2000 acts as a stabilizer developed especially for ice cream and ice cream.