Pastries - Import export

Thaumatin is a fruit protein named Thaumatococcus Danielli extracted from the African fruit ‘ Katemfe’. We use it as a natural HIS ( High Intense Sweetener) . It is one of the most intense natural sweeteners on the market with a sweetness of 2000 and 3000 compared to sucrose, and it has the extraordinary property of enhancing the taste of lower quantities of salt and sugar in food products. between 0,1g and 0.2g of Thaumatin on 1kg of sweetener combination. Because it’s a protein, don’t overheat it for longer periods over time or you will lose its sweet properties. Confectionery – Chocolate – Beverages – Ice creams – Pastry creams and mousses – Soft baked goods

Stevia leaves contain many compounds. Stevia is known for its licorice taste, but not this one! Stevia is a HIS ( High Intense Sweetener) with a sweetening intensity of 300 compared to sucrose. Dosage between 0.5 to 1g of Stevia Reb. A / kg sweetener combination Don’t overheat this natural compound for longer periods over time or you will deteriorate its sweet properties. Usage – Confectionery – Chocolate – Beverages – Ice creams – Pastry creams and mousses – Soft baked goods