AGAR BIO is an excellent plant-based gelling agent (algae) that can be used alone and in small doses to replace gelatins or pectins in your preparatio...

It is ideal for preparing gels or foams that are stable to heat, acidity, and enzymes from exotic fruits (pineapple, papaya, kiwi, etc.). It can also ...

Space powder for use in construction protection mats, load securing, impact sound insulation, etc.

Flour made from ground olive pits, our Fleurette Bardon (registered trademark) is a technological aid designed for bakeries in bread baking. Our Fleur...

Calcium carbonates from the CALCILIT® product family are made from high-purity white marble rock. The precise particle size distribution with exactly ...

Thicken or gel your products (at low dosage and without temperature constraints). Incorporate soluble fibers into your recipes while reducing their c...

Rye flour T170 is a whole grain flour that retains the entire rye grain, including the bran and germ. It is characterized by its very dark, almost bro...

Salary: technical Grade: 10-13...

Description: The T85 rye flour is a semi-whole flour, obtained through moderate sieving of the rye grain. It lies between finer rye flours, such as T7...

We offer a wide range of different source flours based on many common flour types, which are produced either through cooking or extrusion processes.

W: 320 - 330. Type '00' flour obtained from selected Italian, European, and North American grains, optimized to facilitate the rolling of dough. Ideal...

An organic option for conscious chefs...