Our comprehensive product line features carefully selected items that deliver exceptional quality and value. Each product undergoes rigorous testing to ensure it meets our exacting standards. We've developed this collection based on extensive market research and customer feedback to address specific needs in the...

The SL80 tempering machine delivers precise temperature control for professional chocolate production. Engineered with advanced thermal regulation technology, it ensures consistent crystallization for superior gloss, snap, and shelf stability. Ideal for artisanal chocolatiers and commercial operations seeking to achieve perfect temper with minimal supervision...

The Ball Refiner delivers precise grinding and refining capabilities for superior particle size reduction in food processing applications. Engineered with industrial-grade components, this equipment ensures consistent texture and quality across production batches. Its efficient design minimizes processing time while maximizing product uniformity, Spreadable creams,...

The One Shot Depositor OSD-10 delivers precise volumetric dispensing for consistent portion control in food production environments. Engineered with high-grade stainless steel components, this depositor ensures hygienic operation while maintaining accuracy across various viscosities. Its adjustable settings allow for customization of deposit Perfect filling...

Bassina is a premium culinary vessel designed for precision cooking and heat distribution. Crafted with high-quality materials, it maintains optimal temperature control for professional-grade results. Its ergonomic design facilitates efficient handling during food preparation, making it an essential tool for both commercial kitchens and...

Learn the art of authentic Italian gelato-making in this hands-on workshop. Master essential techniques including base preparation, churning, and flavor development from an experienced instructor. Perfect for food enthusiasts and aspiring gelato makers, this session covers ingredient selection, temperature control, and professional tips for...

Sucre Muscovado Light is an unrefined whole cane sugar with a lower natural molasses content than its dark counterpart — delivering a delicate, rounded sweetness with warm notes of butterscotch, vanilla, and light caramel. Like all true muscovado, it is never refined: the molasses...

Sucre Muscovado Dark is an unrefined cane sugar of exceptional character, retaining its full natural molasses content. Unlike conventional brown sugars — which are simply white sugar with molasses added back — muscovado is never refined: the molasses remains naturally integrated throughout the crystal,...

Lécithine de Tournesol Fluide is a natural liquid phospholipid emulsifier (E322) extracted from sunflower oil. A premium, soy-free alternative to soy lecithin, it delivers the same powerful emulsifying and release properties — without any of the allergen concerns associated with soy-based products, making it...

Isomalt Gallia is a premium grade isomalt — a naturally derived sugar substitute produced from beet sugar (sucrose) — specially selected for professional sugar work, pulled and blown sugar art, and reduced-sugar confectionery. Isomalt has become the gold standard among pastry chefs and sugar...

Lécithine de Soja en Poudre is a natural phospholipid complex (E322) extracted from soybean oil, widely used in professional pastry-making, chocolate work, and molecular cuisine as a powerful natural emulsifier, aerating agent, and release facilitator. In powder form, soy lecithin is far more versatile...

Gomme Xanthane 80 mesh is a natural, fermentation-derived polysaccharide (E415) produced by the bacterium Xanthomonas campestris. One of the most widely used hydrocolloids in professional food production, it acts as a highly efficient thickener, stabiliser, and suspending agent — effective at very low dosages...

Gélatine de Poisson 200 Bloom is a premium fish-derived collagen protein, extracted from the skin and scales of freshwater or marine fish. With a gelling strength of 200 Bloom, it is a direct, high-performance substitute for pork or bovine gelatin — making it the...

Souflix is a modified waxy maize starch (acetylated distarch adipate) developed by Maison Louis François, acting as a high-performance thickener, water-binder, and stabiliser for a wide range of professional food applications. Its primary function is to bind free water and prevent syneresis, ensuring fillings,...

Sirop de Glucose D.E.60 is a high-hydrolysis glucose syrup with a dextrose equivalent of 60, offering greater sweetness, increased fluidity, and a stronger functional impact than lower-DE syrups. It is the preferred choice when maximum anti-crystallisation power, pronounced moisture retention, and a significant freezing...

Sirop de Glucose D.E.40 is a thick, viscous glucose syrup with a dextrose equivalent of 40 — the professional standard for pastry-making, confectionery, and ice cream production. Its moderate DE index delivers the ideal balance between sweetness, body, and functional performance. At DE 40,...

Fipure Agrume is a premium citrus fibre powder derived from the peel and pulp of citrus fruits (orange, lemon, or lime). A clean-label, multifunctional ingredient, it acts simultaneously as a natural emulsifier, water-binding agent, and texture enhancer — making it one of the most...

Baking Powder Sans Gluten is a professional-grade, gluten-free leavening agent specially formulated for bakers, pastry chefs, and food manufacturers working with gluten-free recipes. It delivers the same reliable lift and aeration as conventional baking powder — with zero gluten contamination risk. Its double-action formula...

Glucose Déshydraté D.E.40 is a dehydrated glucose syrup in powder form, with a dextrose equivalent (DE) of 40 — making it one of the most versatile sweetening and texturising agents used in professional pastry-making, ice cream production, and confectionery. The DE 40 index indicates...

GalliChoco is a professional-grade functional blend specially formulated for chocolate and cocoa-based preparations. Designed for use in pastry kitchens, chocolatiers' workshops, and industrial food production, it delivers consistent texture, stability, and structure in a wide range of chocolate applications. Its balanced formulation makes it...