Technical products

Selection of cooking aids, to guarantee product texture, conservation and stability.

Baking powder

Powdered yeast.

Cocoa butter pellets

Pure cocoa butter pellets.

Glucose syrup

Glucose sous fGlucose in syrup form.orme de sirop.

Ice cream & sorbet anticrystalliser

Avoids crystallisation and delays melting.

Ice cream texturiser

Improves the texture of the ice creams, makes them smoother with greater overrun.

Inverted sugar

Stabiliser. Makes the mixes smoother and prevents them from drying.

Pectin

Gelling agent powder. Several pectins available: pectin for fruit paste, jam or toppin

Powdered citric acid

To be added to the mixes. Odourless and colourless.

Powdered gelatin

Food-quality gelatin. Halal beef.

Powdered glucose

Dehydrated glucose.

Powered egg whites

Pasteurized powered egg whites

Sorbitol

Soluble stabiliser. Retains moisture.

Read more about


This selection of technical products guarantee product texture, taste or increase their shelf-life.