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Additives
See our choice of food additives specifically designed to baking: pectins, cream of tartar, agar, egg white powder, ...
Subcategories
Top sellers of the category
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Pectin NH Nappage 100 g
12,50 €
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Pectin 325NH95 100 g
12,50 €
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Pectin 325NH95 1 kg
66,20 €
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Fermiline® Viennoiserie additive 100 g
4,40 €
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Yellow pectin 100 g
12,50 €
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Stab 2000 100 g
16,05 €
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Pectin X58 100 g
13,55 €
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Super Neutrose 100 g
17,95 €
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Super Neutrose 1 kg
1 avis
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting.
Available52,35 € -
Super Neutrose 100 g
7 avis
Super Neutrose. Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting. Repackaging by...
Available17,95 € -
Tartaric acid E334 1 kg
Tartaric acid has a pleasant acidulous flavour to sublimate the taste of candies, jams, marmelades, jellies. It is mainly used with grapefruit, lemon, gooseberry, and can also be mixed with citric acid. This antioxidant stabilizes the aspect, the colour, the flavour and the nutritional values of fruits, vegetables and fish. In pastry, tartaric acid is a...
Available47,70 € -
Tartaric acid E334 100 g
Tartaric acid E334. Tartaric acid has a pleasant acidulous flavour to sublimate the taste of candies, jams, marmelades, jellies. It is mainly used with grapefruit, lemon, gooseberry, and can also be mixed with citric acid. This antioxidant stabilizes the aspect, the colour, the flavour and the nutritional values of fruits, vegetables and fish. In pastry,...
Available8,50 € -
Vegetable gelatin 1 kg
Versatile plant-based gelling agent in 1?kg format, perfect for creating decorative gels, foams, glazes, jams, or chilled mousses, with a clean texture, neutral taste, and stability under acidic and cold conditions.
In Stock65,30 € -
Vegetable gelatin 100 g
This plant-based gelling agent from the brand Louis François is a firm, versatile thickener of vegetal origin. It is especially suitable for creating decorative plate gels, original cocktails, and dairy preparations. It remains stable in acidic or alcoholic conditions and withstands freeze–thaw cycles.
In Stock12,20 € -
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Xanthan gum E415 1 kg
Made of natural sugar based polymers, the wanthan gum has many properties: - it increases the viscosity of cold/hot liquid and pasty preparations (soups, creams, ice creams, nappages, coulis, syrups) - it is used as a stabilizing and emulsifying agent, particularly in emulsified sauces (salad dressing, béarnaise, mayonnaise, marinades, vinaigrettes, hot...
Available107,45 € -
Xanthan gum E415 100 g
2 avis
Xanthan gum E415. Made of natural sugar based polymers, the wanthan gum has many properties: - it increases the viscosity of cold/hot liquid and pasty preparations (soups, creams, ice creams, nappages, coulis, syrups) - it is used as a stabilizing and emulsifying agent, particularly in emulsified sauces (salad dressing, béarnaise, mayonnaise,...
Available16,20 € -
