Patisserie et boulangerie

Palm Oil is a vegetable oil & fat. It appears as yellowish liquid at temperature above 40°C; semi-solid at ambient temperatures range 20°C to 25°C.

Unipectine™ MRS 150 CITRUS is a thickener and/or gelling agent (in presence of sugar and acid) particularly suited to the manufacture of jams at a dosage of 0.25 to 0.50 % according to the soluble substance (minimum 64 %), to the formulation and to the required texture.

Satisfying, label-friendly texture in culinary/convenience applications, dairy desserts and fruit preps. SimPure™ 99405 is a non-gelling waxy corn starch that delivers label-friendly performance in foods that undergo more intense heating and shear, such as kettle-cooked products at low pH conditions and agitated/short-cycle retort processes. The Non-GMO Project Verified starch is easy to use, replacing modified starches with little to no reformulation. In addition to its consistent functional performance, like all products in the SimPure™ portfolio, it enables simple starch labeling. Benefits: - Delivers rich, satisfying mouthfeel - Offers comparable viscosity to modified starches - Retains viscosity through moderate to high heating processes, low pH conditions and short-cycle retort - Provides emulsion stability - Neutral taste and color profile

COCOA POWDER 10-12% DL70 powder is obtained by hydraulic pressing of cocoa mass whereby cocoa butter is separated from the cocoa cake, after which the cocoa cake is pulverized into a fine free flowing cocoa powder. Cocoa mass is produced from cocoa beans, which are deshelled and broken into cocoa nibs (the kernels). These kernels are alkalized (except for the natural cocoa powder), roasted and ground into a fine cocoa mass.