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...

Carraghénane Iota is a natural hydrocolloid extracted from red seaweed (Eucheuma spinosum), prized in professional pastry-making, culinary arts, and food production for its ability to produce soft, elastic, and thixotropic gels. Unlike Kappa carrageenan — which sets into a firm, brittle gel — Iota...

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...

Pectine NH Nappage is a refined, low-methoxyl pectin specially formulated for the production of smooth, glossy nappages and mirror glazes. Unlike standard pectins, NH pectin is thermoreversible — it can be reheated and reapplied multiple times without losing its gelling properties. Designed for professional pastry...