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Emulsifiers
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Gelatine
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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
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Macerated, marinated, impregnated
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December 13, 2023
13
Dec
Creamy textures
Black garlic cream
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December 13, 2023
13
Dec
Creamy textures
Gorgonzola cream
0
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December 13, 2023
13
Dec
Creamy textures
Smoked whisky crème légère
0
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December 13, 2023
13
Dec
Creamy textures
Light “ajoblanco” (cold soup)
0
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December 13, 2023
13
Dec
Creamy textures
Hazelnut cream (dairy base)
0
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December 13, 2023
13
Dec
Chocolate and sugar
Olive oil and salt chocolate spread
0
Comments
December 13, 2023
13
Dec
Caramel, caramelised and sugar preparations
Black tea caramel mou
0
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December 13, 2023
13
Dec
Creamy textures
Soy sauce butter
0
Comments
November 28, 2023
28
Nov
Creamy textures
Cherry gazpacho with Sake
0
Comments
November 10, 2023
10
Nov
Chocolaterie
Dark chocolate with orange vegan cremeux
0
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