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Gastronomy has become popular in many kitchens. With the use of these products and modern techniques, equipment and ingredients, you can create new textures, flavors, and visual elements that will surprise and delight your customers.
Lorann Invertase is a natural enzyme used to change fondant from a solid to a liquid and for moisture retention in candy making.
Lorann Vegetable Glycerin is food-grade and versatile for a variety of food and non-food applications.
Lorann Xanthan Gum is used as a thickener, stabilizer, and prevents ice crystals from forming in ice creams and adds "fat feel" in low or no-fat dairy products.
Sosa Yellow Pectin is a powdered gelling agent made from citrus peel. Perfect for making fruit pastes, jams, glazes, inclusions, pannacottas, jellied mousses and more.
Sosa Gelcrem Hot is a thickener composed of potato starch, perfect for making coulis, sauces, syrups, soups, purées, creams and more.
Sosa Gelcrem Cold is a thickener composed of potato starch, perfect for making coulis, sauces, syrups, soups, purées, creams and more.
Sosa Glycerin is a versatile product made from plant glycerol and acts as a liquid emulsifier and and anti-freezing agent for ice cream products.
Sosa Maltodextrin 12DE is a neutral powder is a bulking and thickening agent with low sweetening power used to improve texture & taste and extend shelf life.
Sosa Natur Emul is a powdered emulsifier made of citrus fibers.
Sosa Potatowhip is a powdered aerating agent derived from flavorless potato protein
Sosa Pro-Pannacotta is a powdered gelling agent made from seaweed (iota carrageenan), perfect for making fruit pastes, jams, pannacottas, mousses, and more.
Sosa Procrema 100 is a mix of stabilizers, thickening agents, proteins, fibers and sugars that naturally stabilize ice cream and sorbet while hot or cold.
Sosa Prosorbet 100 is a mix of stabilizers, thickening agents, proteins, fibers and sugars that naturally stabilize sorbet while cold.
Sosa Vegan Mousse Gelatin A mixture of agar-agar and tapioca starch specifically formulated for giving vegan mousses a firm texture.
Yumgo Potato Fiber is plant-based cooking aid used to ensure crumb development in macarons.
Yumgo Vegan Egg Yolk Substitute is plant-based and can be used in place of egg yolks in both sweet & savory applications.
Yumgo Vegan Whole Egg Substitute is plant-based and can be used in place of eggs in both sweet & savory applications.
Yumgo Vegan Egg White Substitute is plant-based and can be used in place of egg whites in both sweet & savory applications.