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This pastry fondant with a firm texture, is traditionally used to ice élairs, religieuses, millefeuilles. It is also used to make Guinettes.
AvailableObtained from the hydrogenation of dextrose and crystallization, the sorbitol is a fine white powder, odorless and very soluble in water. Used as an anti-crystallization and moistening agent, it retains the water in cakes, viennoiseries, doughs, ganaches, ...etc. It also increases the conservation of your products thanks to its bacteriostatic properties.
Pre-order product (+/- 15 days + delivery)Sorbitol E420i. Obtained from the hydrogenation of dextrose and crystallization, the sorbitol is a fine white powder, odorless and very soluble in water. Used as an anti-crystallization and moistening agent, it retains the water in cakes, viennoiseries, doughs, ganaches, ...etc. It also increases the conservation of your products thanks to its...
AvailableSugar grains n°10. Sugar in grains, used in pastry for the realization or the decoration of some cakes. Repackaging by Labo&Gato.
AvailableSugar grains n°6. Sugar in grains, used in pastry for the realization or the decoration of some cakes. Repackaging by Labo&Gato.
AvailablePre-order product (+/- 5 days + delivery)