Laboratory ingredients, gold gelatin, pectin | Le Delas
Laboratory ingredients, gold gelatin, pectin, agar-agar...
To make froth.
Stabiliser for Chantilly cream.
Setting agent reacting with acidity. Ideal for jam.
Gelling agent giving a non-reversible gel by heating in acidic and sugary environments (ES greater than 75%). Dosage: Fruit pasta 10 to 12g / kg of mass.
Xanthan gum is a powdered stabilizer and thickener. Stable in freezing / thawing and in acidic environments. It resists shearing.
It is used in catering dishes, pastries, pastries, sauces, drinks...
Usual dosage: 2 to 5 g/Kg of mass.
Holds better than fresh meringue.
Speeds up the inversion of sugar when heated.
For topping tartes, whisked sponges, biscuits.
Heightens the aromas.
Powdered monohydrate product.
Conservative, pH corrector. Potentiates the activity of antioxidants, leavening agent in biscuits. Acidulant in confectionery.
Ideal for decorative sugars.
Specially adapted for sweet-making cooking sugars.
Improves velouté sauces: delicacy, smoothness without crystals.
Improves the stability of products.
Enables preparation of large quantities of gelatins in a few minutes.
Ideal for decorative sugars.
For lining and topping pastries with undiluted fruits.
To improve the crispness of pastries.
Widely used in Asian, vegetarian, slimming or molecular cuisines, Agar-Agar is a gelling agent obtained from seaweed.
Unlike gelatin, which it replaces perfectly, Agar Agar must be heated to 90°C to set. Depending on the desired consistency, its dosage varies between 2 and 10g per liter approximately.
Without smell, taste or color, Agar Agar can be used in salty or sweet version.
Ideal for decorating donuts, waffles or sponge cakes, codineige is a white sugar powder. Stable in the refrigerator and up to a temperature of 44°C, it guarantees a fresh and appetizing appearance to pastries and snacks, even when left in the display case.
Improves results when making bread or similar products.
Setting agent for flavoured fruit and milk jellies.
Product of porcine origin in thin sheets of Gold 200 Bloom quality.
For alcoholic ices, pastries, sweets...
Added to the cooking water for vegetables, baking soda prevents certain unpleasant odors or the bitter taste of certain vegetables such as turnips, tenderizes others without softening them (such as cabbage) or even to make others more digestible (such as broccoli or leek).
Baking soda can also be used, among other things, to reduce the acidity of sauces, coulis or jams, or as a substitute for baking powder in certain pastries containing an acidic element such as lemon.
Softness stabilizer and anti-crystallization, sorbitol powder is very soluble in water. It is a powerful hydrophilic, which retains and stabilizes moisture (always equal water content) and bacteriostatic. It does not color the pasta.
Ideal for cakes, yellow pasta, pastries, chocolate candies...
Gives good structure, body and improves pasta.
This coffee powder offers two major advantages: a texture so fine that it does not mark your compositions and a completely preserved aroma. The micronization process consists of grinding the grain without any heating thanks to the use of liquid nitrogen. The fatty molecules carrying all the flavor of the coffee are thus perfectly restored.
This vegetable charcoal (E153 type additive) complies with the European directive EU/231/2012 establishing the specific purity criteria for dyes that can be used in foodstuffs (E153) and the production process.
