Baking and patisserie

Citric acid is used in place of lemon juice but at a lower use rate to reduce spoilage or provide a sour flavour

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Gum Arabic is used to make hard gum candies and for coating sweets and other products: for sugar coated fruit and crystallized flowers, on nuts in dragées (oil barrier), as a glue for spices on nibbles and pastry (loukoums…).

Glucose syrup is a handy cooking aid for confectioners that are looking at turning hard chocolate into a melting soft material (without using more fat or butter) and ice cream manufacturers that require a soft ice cream (works like anti-freeze) instead of hard ice. Ex : home made chocolate spread; chocolate truffles, home made ice cream and sorbets…

This product comes with a 3 weeks lead time. Please call if you require any further information +33 (0)4 76 52 95 00

The PolyScience Anti-Griddle is a -30°F (-°34.4°C) cold plate that flash freezes creams, sauces, purees, yogurt, and other liquids and semi-solids. It’s an easy-to-use tool for adding further imagination to your menu or presentations. Watch your guests get a kick out of seeing a liquid transform into a (crunchy) solid right before their eyes.

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Familiarize yourself with a naturally creative cuisine!

Thanks to our natural cooking aids, master new skills and learn Chef secrets.

Surprise your eyes and taste buds with creative and easy recipes: Violet « Kir » pearls, Surprise cubes, « Tzatziki » bubbles, Mango-coconut fried-egg, Chocolate spaghetti, Dips…

Expand your cooking horizons using our natural texturisers in your creamer.

Deliver great mousse recipes: gelatin-free, low fat, egg-free - based only on vegetables or fruit - hot or reheated - "hard", "soft", "foamy"…