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