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Worldwide delivery - Secure payment
Additives
See our choice of food additives specifically designed to baking: pectins, cream of tartar, agar, egg white powder, ...
Subcategories
Top sellers of the category
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Pectin NH Nappage 100 g
12,55 €
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Pectin 325NH95 100 g
12,55 €
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Pectin 325NH95 1 kg
63,90 €
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Yellow pectin 100 g
12,55 €
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Fermiline® Viennoiserie additive 100 g
4,40 €
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Pectin X58 100 g
12,55 €
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Stab 2000 100 g
14,80 €
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Super Neutrose 100 g
16,70 €
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Egg whites powder Gallia 100 g
12,25 €
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Cream of tartar E336 100 g
6,10 €
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Sodium alginate E401 1 kg
Indispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath).
Available72,20 € -
Sodium alginate E401 100 g
8 avis
Sodium alginate E401. Indispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath). Repackaging by Labo&Gato.
Available11,90 € -
Sodium alginate Sosa 750 g
Indispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath).
Pre-order product (+/- 5 days + delivery)91,10 € -
Soya lecithin E322 1 kg
1 avis
Soya lecithin is a natural emulsifying agent. Such as soap, it has the property to bind water molecules with fat molecules. Above its health benefits (against bad cholesterol), you can add soya lecithin to your liquid preparations to create amazing espumas.
Pre-order product (+/- 15 days + delivery)75,65 € -
Soya lecithin E322 100 g
3 avis
Soya lecithin E322. Soya lecithin is a natural emulsifying agent. Such as soap, it has the property to bind water molecules with fat molecules. Above its health benefits (against bad cholesterol), you can add soya lecithin to your liquid preparations to create amazing espumas. Repackaging by Labo&Gato.
Available12,35 € -
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Stab 2000 1 kg
2 avis
Stab 2000 is a stabilizing agent for ice cream. It stabilizes the aqueous structure of the mix avoiding the formation of ice crystals. It also increases viscosity, air incorporation, texture and smoothness. It improves the fat integration and emulsifies the different mix components.
Available55,75 € -
Stab 2000 100 g
14 avis
Stab 2000. Stab 2000 is a stabilizing agent for ice cream. It stabilizes the aqueous structure of the mix avoiding the formation of ice crystals. It also increases viscosity, air incorporation, texture and smoothness. It improves the fat integration and emulsifies the different mix components. Repackaging by Labo&Gato.
Available14,80 € -
Stabglaces ice creams stabilizer 1 kg
Staglaces is an emulsifying agent used to make ice creams and whipped creams.
Pre-order product (+/- 15 days + delivery)66,95 € -
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Super Neutrose 1 kg
1 avis
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting.
Available51,80 € -
Super Neutrose 100 g
7 avis
Super Neutrose. Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting. Repackaging by...
Available16,70 €
