Food & Beverages

Morsweet Dehydrated Glucose is an odourless powder consisting of dehydrated, spray-dried glucose syrup. Morsweet Dehydrated Glucose is perfect for confectionary, patisserie and ice creams. Read more

Yellow pectin is a powder used as a gelling agent. Ideal for fruit gums, jelly products and cake fillings. Read more

Louis Francois Pectine NH Nappage is a powdered gelling agent for glazes and fillings. This pectin is ideal for professional patisserie. It helps to achieve the perfect texture for toppings, tart fillings and coatings. Read more

Sorbitol Powder us a stabilizer of softness and anti-crystallization. Sorbitol Powder is perfect for cakes, chocolate, confectionary. Dosage: 3 to 5% relative to the total mass. Read more

Cream of Tartar speeds up the creation of foam and helps stabilize the structure of air bubbles. Read more

Dextrose is a simple sugar found in plant and animal tissues. It has the same chemical structure as glucose, and the same culinary uses. Read more

Ascorbic acid, also called vitamin C, comes in the form of white to yellowish colored crystals. Read more

Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting. Read more

Louis Francois super neutrose gallia is a sorbet stabiliser, designed to stop crystals from forming as liquids set. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the sorbet is carried to table. Read more

Rapid Set Pectin is a gelling agent that reacts in acidic environments and contains a high dried extract. Read more

Softening and anti-crystallization stabilizer (cakes, yellow pastry, sweetbreads, chocolate sweets, etc). Read more

This odourless gelatin powder is from fish origin. Read more

This product brings together ideal cooking properties and outstanding foamability. The UHT Whipping cream with 35% fat is suitable for all requirements in the kitchen. Read more

Naarmann's vegetable-based cooking and whipping cream was specially developed for the vegetarian, lactose-free and gluten-free kitchen. Read more

Naarmann's kitchen cream is a pure cooking cream and replaces cooking with whipped cream. With only 15% fat, it is ideal for light dishes and refines soups, sauces and other dishes with ease. Read more

An extra dose of creaminess for light cuisine. Read more

The Halal variant of Naarmann's Schmand with 24% fat does not contain any gelatine at all. It has a long shelf life, but is just as creamy and mild as crème fraîche. Read more

Patisfrance Amarena Cherries. Read more

Patis France Large Sliced Almonds Read more

Patisfrance Almonds Ground Without Skin. Read more

Patisfrance Hazelnuts Powder. Read more

This sugar paste is made for decorating pastry products, like cakes. Read more

Pastry Fondant or Poured Fondant, is a quintessential preparation used widely throughout a bakeshop for glazing and icing baked products. Read more

Starfix Neutral Clear Glaze, offers a professional finishing touch to Danish, puff pastry, breakfast pastries, fruit tarts, tartlets, tortes, quick breads and fruit decorated cakes. Read more