100%Ingredients
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
Our family of Fried Textures offers a selection of curious and fun possibilities to enrich fried foods: light and crunchy textures, volume and structure to obtain original products in a simple and effective way.
Freeze-Dried
Flavours powder
Crunchy
Nut paste
The family of nut paste has been created to enable the use of the nuts with all its characteristics of aroma, color and flavor but with a fine paste texture that allows its immediate incorporation into any type of preparation. For our range of nuts in paste, we select nuts and seeds at origin, of quality, and with the best process (drying, roasting) for each case.
Nut praliné
Our pralines are the pastes obtained by grinding and refining caramelized nuts or seeds and mixed with sugar, in a minimum proportion of 50% nuts, refined by machines such as the Twin Stones but with large capacities. For our range of pralines, we select quality nuts and seeds at source, and with the best process (dried, toasted, caramelized) for each case. We offer different degrees of sweetness to suit all needs.
Coloring
Powdered coloring to offer all hues of natural-like colors to your ellaborations, water-solluble and efficient, to enhance the original color of the ingredients and give some new shadows to your palette.
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
Login
Sign in
Remember me
Lost your password?
Create An Account
Airy textures
June 14, 2024
14
Jun
Ice creams, sorbets
Coffee and chocolate biscuit glacé (vegan)
0
Comments
June 13, 2024
13
Jun
Air, bubbles and carbonation
Acid apple carbonated soup
0
Comments
December 13, 2023
13
Dec
Air, bubbles and carbonation
Negroni air
0
Comments
December 13, 2023
13
Dec
Air, bubbles and carbonation
Sheep’s butter air
0
Comments
December 12, 2023
12
Dec
Aerating agents
“Café de olla” dried meringue
0
Comments
November 30, 2023
30
Nov
Acids and preservatives
Dill bubbles
0
Comments
November 30, 2023
30
Nov
Aerating agents
Café de olla dried meringue
0
Comments
November 30, 2023
30
Nov
Airy textures
Water-based dark chocolate mousse (intense flavour)
0
Comments
November 10, 2023
10
Nov
Aerating agents
Smoked (à la minute) cocoa bubbles
0
Comments
November 10, 2023
10
Nov
Aerating agents
Toffee hot foam
0
Comments
Posts navigation
1
2
Next
search
