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For a successful pastry, quality commodity is paramount. Our range of pastry ingredients offers products for professionals and amateurs: flours and starches, improvers, gelling agents, baking powders, egg products and many other you must have.
Made from beet sugar, isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include an increased resistance to humidity therefore, less sticky to work with and less prone to clouding, and a better resistance...
AvailableIsomalt E953. Made from beet sugar, isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include an increased resistance to humidity therefore, less sticky to work with and less prone to clouding, and a...
Pre-order product (+/- 2 days + delivery)This brown colour lavender honey has distinctive aromatic and warm notes. It will be perfect in your cottage cheese, yogurts, pancakes, waffles or to make your gingerbread.
AvailableClear and liquid, the lemon tree honey is pleasant with its slight lemony taste. It will be perfect in you cottage cheese, yogurts, pancakes, waffles or to make your gingerbread.
Out of stockAppreciated by honey lovers, this amber lime tree honey has a bittersweet taste with notes of mint. It will be perfect in your cottage cheese, yogurts, pancakes, waffles or to make your gingerbread.
Out of stockAnhydrous milk fat, the liquid butter, ready to use, improves texture and supple in cake, madeleine and improves the fondant of ganaches.
AvailableMaltodextrin is a noncaloric sugar with a low-sugar content. Soluble in hot and cold liquids, it is used to make drinks, dairy products, sweets, soups, ...etc. In moleclular gastronomy, maltodextrin is mostly used as an aroma carrier to stabilize high fat ingredients which can then be transformed into powders. When a good quantity of maltodextrin is...
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