False caviar, false pasta (macaroni, spaghetti,…), molded jellies, bakeables, gummies, encapsulations, grated and laminated jellies.

The world of gelatin is one of the most extensive and interesting for chefs, pastry chefs and even mixologists. In this section, you will find the gelling agents that allow you to create interesting textures due to their appearance (caviar, false pasta – macaroni, spaghetto-, molded jellies), due to their creamy texture (jellies and pâtes à fruits), due to their resistance (hard jellies that can be grated or laminated) and by their gelation margin (encapsulations). Understanding and mastering the gelling agents that we present below is key to innovation and creativity in gastronomy. We hope that our recipes serve to inspire you.