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.
Premix powder for pastries, bakery products and cakes, ideal for making nougatine, florentines and similar products, with a honey and sugar flavour and no aftertaste.
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.
This chemical yeast, also known as Baking powder, is an essential ingredient in pastries and pastries to make your dough rise while giving it a pleasant taste and better digestibility. Unlike classic baker's yeast, used mainly for bread, chemical yeast does not contain live microorganisms and does not require fermentation. Thanks to its reaction with humidity and heat, baking powder is transformed into carbon dioxide, making it possible to obtain beautiful pieces of dough and pastries that do not collapse after baking. In a tube, this baking powder is more practical and economical than individual sachets. Recommended dosages: 15g of baking powder per kg of flour for shortbread and small butters, 20g of baking powder per kg of flour for choux pastry, 25g of baking powder per kg of flour for cakes and madeleines.
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.
Ascorbic acid, also known as vitamin C, is a powerful antioxidant with numerous benefits in cooking and baking. In cooking, it preserves the green colour of vegetables during cooking and prevents food oxidation. In baking, a small amount of ascorbic acid can improve the elasticity and tolerance of doughs, for optimum score. This versatile ingredient is therefore a wise choice for caterers and restaurateurs concerned about the quality of their dishes. Sold in 1 kg sachets, ascorbic acid is a safe and effective product that meets current food standards. Caterers and restaurateurs can therefore guarantee optimum quality for their customers, while complying with the highest standards of hygiene and food safety.
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...
This 1kg crystal glucose syrup from Marguerite is a transparent liquid sugar ideal for professional pastry chefs. This technical product provides exceptional binding power and reduces the tendency of baked sugars to deform. It also has anti-crystallising properties, allowing the total dry matter to be increased without the sucrose crystallising. Cristal glucose syrup provides elasticity and malleability when cooking sugar or making ice cream, for translucent results and rapid cooking. To use, simply wet your hand and take a handful of Crystal Glucose, which will not stick to your skin. For the drawn sugar, use 350g of crystal glucose for 1kg of sugar. For the ice cream, add 100g of crystal glucose for 1 litre of milk. For nougatine, use 500g of crystal glucose for 1kg of sugar. For baked sugars, use 250g of crystal glucose for 1kg of sugar.
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 Graiss'Vit grease bomb for pastry and cooking is an essential accessory for cooks and pastry chefs looking for success and practicality! This aerosol can allows uniform and precise greasing of molds, plates and kitchen utensils, for cooking sweet and savory preparations. Fast, efficient and economical, it facilitates unmolding and prevents food from sticking during cooking. It is compatible with all types of molds (metal, silicone, ceramic, glass) and is resistant to high temperatures, up to 260°C. The Graiss'Vit grease bomb is a real ally for cooks. It allows them to save time and achieve beautiful presentations by greasing cake, pie, madeleine and muffin molds, baking trays, pans, grills and baking trays.
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.
Kappa E407 carrageenans, extracted from highly purified red seaweed, come in the form of a clear, odourless powder with a slightly salty taste. Ideal for chefs and pastry chefs, they act as anti-foaming and anti-redeposition agents, and can be combined with other gums to modify textures. Their excellent synergy with carob provides a more cohesive texture and reduces syneresis. They do not require refrigeration to set the jelly but do not tolerate freezing. Dispersing well in cold milk, they improve flavour release and produce a strong, brittle gel, similar to agar-agar. Ideal for cream desserts, dairy specialities, milk puddings and custards, with a recommended dosage of 1.6 to 1.8 g/kg of finished product. Storage: Store away from heat, moisture and odours, in unopened original packaging.