Freeze dried whole blueberries. Blueberry freeze dried is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Almond marzipan 50% almond, 50% sugar, perfect for fillings all your favourite chocolate sweets and cakes

Explosive fizzy decoration (0.5 to 4.5mm) ideal for accompanying and decorating cakes, chocolates, ice-creams, etc. An electric explosion in your mouth !

Thickening agent, stabiliser and emulsifier. Is used as an adhesive for cakes and ice creams, crystallization inhibitors in pastry, thickener in jams. Apply cold or heat.

Maltosec is quite simply a food starch (tapioca maltodextrin derived from tapioca). It absorbs and thickens fats, hence converts fat in powder. Mix with any kind of fat , it is is soluble in cold and hot. Can be baked wih nuts as it coagulate and form into crust. RECIPE CORNER Olive powder Pistachio powder Fake chocolate crumble Pistachio crunchy Galette of hazelnut Mushroom olive oil marshmallows Tropical sphere Sesame crackers

GELCREM is a substitute for corn starch that can be used with any type of liquid. It gives products a stable viscosity whether it is in the oven or in acidic mixtures. Optimal applications: raw pastry creams / cold creams . Other elaborations: densified soups RECIPE CORNER Cream of raspberry Cream of basil Gel of oregano

Thickener , emulsifier, suspensor. An interesting gelling agent which will allow you to make sauces, false mayonnaises, soups, syrups and stabilize solids in drinks.

Natural origin ingredient. Jellying agent for completely transparent water based gels. Gelatines are ingredients of natural origin that have a great capacity to absorb water molecules and therefore prevent them from separating. In the case of vegetable gelatine, it is used by bringing it to the boil and then filling the moulds. It is very elastic/flexible gelatine that absorbs water well. It can be used to glaze fruit. Gelling temperature: 60 degres C. RECIPE CORNER Strawberry spaghetti Caviar of vegetal gelatine Macaroni of soya Gelatine of pear Sheet of raspberry

A foodآ additive in drinks and dishes, in baking powder, antioxidant, neutralizing, conservative. Can be used in place of lemon juice traditional recipes but at a concentration below the diluted juice. Used in flavoring, acidulant as in jams, sodas and candy. RECIPE CORNER Neutral shine with fruits

Pure Arabica coffee bean paste expresses the coffee bean flavor in all its purity. Ideal for confectionery, sauces preparation , ice cream ... Let your imagination run wild and boost the flavors in your creations.All the essence and flavor of the Arabica coffee in concentrated paste format to facilitate handling, but with the maximum presence of raw material.

Roasted and caramelized pure pecan nuts reduced to oily paste. An unusual pralinأ© indeed !

Freeze dried crunchy granules of strawberry (2 to 25mm) that resist moisture. Coated with cocoa butter, this makes them perfect to use as dأ©cor or insert, specially in ice creams !

Delicates candied broken pieces of 1mm of violet flower and the perfect floral dأ©cor in confectionery, pastry, bread products, desserts, ice- creams, teas, fillings...

Delicates candied broken pieces of 1mm of rose flower and the perfect floral dأ©cor in confectionery, pastry, bread products, desserts, ice- creams, teas, fillings...

Finding dried flowers is easy, finding flowers that are actually suitable for food and with a long shelf life is a different story. Those are guaranteed pesticide free and food friendly.

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

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