مواد أولية

Spray cans with oil release agent for moulds and baking pans. Easy-to-use and neutral in flavour. اعرف المزيد

A whole range of GLUTEN-FREE powder preparations to make delicious cakes and desserts in a few simple steps. In addition to being gluten-free, all ì78 preparations are without palm oil, without hydrogenated fats and without dyes. اعرف المزيد

GLUCOSE SYRUP. Purified and concentrated dense aqueous solution of mono and polysaccharides. INSTRUCTIONS FOR USE: Suitable to be substituted or added to sugar in the preparation of baked desserts, jellies, sugar paste, plastic chocolate, icings, ice creams and mousses. Unlike sugar, it does not crystallize giving greater elasticity to various types of dough as well as lowering the sweetening power. Once opened, the product can be kept tightly closed until the expiry date indicated. Video اعرف المزيد

CREMOR TARTARO: it is a potassium salt of tartaric acid extracted from grapes or tamarind - therefore completely natural - which is used in association with sodium bicarbonate to obtain the leavening of the dough. It is also an excellent substitute for those with food intolerances to yeasts. It is the most used yeast in vegan pastry Video اعرف المزيد

Xanthan gum is found in many products and has many applications in the food industry, used as an additive, stabilizer and thickener. اعرف المزيد

Agar agar is the product obtained from the processing of red algae and is used as a vegetable gelling agent mainly in the preparation of puddings, aspic, jellies for desserts, especially in vegetarian and vegan cuisine. Unlike classic gelatine, agar melts at temperatures between 85 ° C and 90 ° C. اعرف المزيد

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