Sao Palme 36% is a premium milk chocolate couverture known for its smooth texture and balanced sweetness. With 36% cocoa content, it offers a creamy, rich flavor ideal for professional chocolatiers and pastry chefs seeking high-quality chocolate for tempering, molding, and enrobing. Its excellent...

Sao Palme 60% is a premium dark chocolate couverture crafted for professional use. With 60% cocoa content, it offers a balanced bitterness and rich cocoa flavor, ideal for tempering, molding, and enrobing. Its smooth texture and glossy finish ensure excellent workability and a refined...

Experience the rich, tangy depth of our Frozen Morello Cherry Puree, crafted with 90% ripe Morello cherries and a subtle 10% cane sugar. This full-bodied purée delivers a vibrant sour profile, ideal for culinary applications requiring authentic cherry flavor with balanced sweetness. Perfect for...

Experience the rich, antioxidant-packed benefits of our Frozen Acai Puree. Sourced from premium acai berries, this puree preserves the fruit’s natural flavor and nutrients, making it ideal for smoothies, bowls, and culinary creations. Conveniently frozen to maintain freshness, it offers a versatile and healthful...

Frozen cranberry puree offers a convenient and versatile ingredient for culinary and beverage applications. Carefully processed and frozen to preserve its natural tartness and vibrant color, this puree delivers consistent quality and flavor. Ideal for sauces, desserts, smoothies, and cocktails, it provides a rich...

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...

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 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...

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,...

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...

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...

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,...

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...

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...

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...

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...

Agar Agar is a 100% natural hydrocolloid extracted from red algae, widely used in professional gastronomy, pastry-making, and molecular cuisine as a powerful vegetarian gelling agent. With a gelling strength approximately 8 times greater than gelatin, agar agar sets firmly at room temperature and remains...