A moist and precious brown sugar from Mauritius island, beautiful if used in cake loaf such as banana bread. RECIPE CORNER Custard cream muscovado mandarin brioche

Sorbitol granulated 100%, Produced from glucose, Dietary food sweetener, Anticrystallizing, Moisturizing, Facilitates the durability of the emulsion and retards the rationing of fats such as ganache, truffles or spreads, does not produce browning by heat treatment. RECIPE CORNER After eight truffles

Glucose derived from starch. Prevents recrystallisations of the sugar in sweets and gummies. It provides elasticity and keeps products such as pastries, icings and truffles tender. 75 g powdered sugar substitutes 100 g liquid glucose. RECIPE CORNER Ganache passion fruit After Eight truffles Ganache of chocolate and raspberry

100% isomalt, derived from sucrose. It may be substituted for sucrose in a 1:1 ratio without changing the physical characteristics of the final product. It provides half the calories of sucrose. Stable at high temperatures without browning (150آ°C) RECIPE CORNER Isomalt decor Isomalt decor

Dextrose is the name of a simple sugar that is made from corn and is chemically identical to glucose, or blood sugar. Dextrose is often used in baking products as a sweetener, and can be commonly found in items such as processed foods and corn syrup. It is rapidly fermented, hastens the rising process and reduces cooking time and energy costs. As a reducing sugar, dextrose also yields desirable browning in less cooking time. Perfect for sweets and ice creams. RECIPE CORNER Truffle meringue Classical meringue Violet ice cream Chocolate ice cream Pistachio ice cream Lemon sorbet Wet proof yoghurt sorbet

Special icing sugar that will not melt in presence of humidity. This is for decoration purposes and not cooking. RECIPE CORNER Mandarine segment

Moisturising, it keeps pastry products softer when substituting 10 -15% sucrose with inverted sugar. It maintains moisture in icing and truffles. Antifreeze for ice cream production. Accelerates fermentation of the yeast dough. Best coupled with Sorbitol for longer shelf life in ganache.

Pure white traditional rolling sugar, to cover your cakes or create decorations.

Glucose powder is a dehydrated glucose syrup. It prevents recrystallization of sugar in jelly beans and candies, gives elasticity and maintains tender elaborations sweets such as ice creams, pastries, ganaches and truffles. Can replace 100g of glucose liquid with 75 g of glucose powder.