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Hard jellies, moulded jellies, mechanical spherification and pâte de fruits
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Table
Interactive ingredients table
Gastronomy ingredients table
E-Learning
Recipes
Contact
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Menu
Families
Emulsifiers
Airing agents
Whipping
Thickening agents
Gelling Agents
Gelatine
Stabilizers
Charging agents
Effervescents
Acids and preservatives
Enzymes
Technical Sugars
Paste Sugars
Polyiols
Fibres
Oblat
Fantasy
Oblat
Fried Textures
Freeze-Dried
Flavours powder
Crunchy
Nut paste
Nut praliné
Coloring
Textures
Creamy textures
Dense, sweet, and salty creams and emulsions
Light, sweet, and salty creams and emulsions
Doughs
Bread and pastry doughs
Light and dense cake doughs
Soufflé
Biscuits, puff pastry, tartlets, crisps, tuiles
Fried doughs
Other doughs
Airy textures
Airs, bubbles, and carbonation
Siphon espumas: cold, hot and cooked foams
Mousses, bavarois, biscuit glacé, whipped creams
Fresh meringue, dry, macaron
Gelled
Hard jellies, moulded jellies, mechanical spherification and pâte de fruits
Custards and light jellies
Coagulated and agglutinated
Direct and reverse spherification
Compotes, jellies, jams and chutneys
Chocolate and sugar
Caramel, caramelized and sugar elaborations
Glazes, toppings, and icings
Chocolaterie
Freezing and nitro
Liquid nitrogen
Ice creams, sorbets
Slushies and ice creations
Ferments, enzymes and cheese
Flavors and fats
Oils, fats, pralines
Macerated, marinated, impregnated
Smoked and flavored
Modern dry and crunchy bites
Modern crunchy
Snacks
Cocktails and drinks
Table
Interactive ingredients table
Gastronomy ingredients table
E-Learning
Recipes
Contact
Downloads
Search
Search
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