Pastry preparation guide
Additives, flavorings, edible glues, gelatins, glazes, isomalt and preparation mixes: the technical ingredients that provide texture, flavor and finishing touches for your creations.
The 7 families of technical ingredients
Food additives (NH pectin, lecithin, xanthan gum, citric acid) structure, stabilize and preserve your preparations. Flavorings add flavor to creams, ganaches and biscuits in water-soluble or fat-soluble versions, depending on the base.
Edible glue and Tylo powder (CMC) secure decorations and figurines made from fondant. Gelatins (sheet, powdered, bovine halal, agar-agar) are the basis of mousses, bavarois and entremets.
For finishing touches, discover our mirror glazes and Candy Melts and ready-to-use glazes. Isomalt and specialty sugars (dextrose, fructose, invert sugar) are used for sugar decorations and confectionery. Finally, preparation mixes and coulis ensure consistent quality in production.
Choosing the right product for your preparation
Entremets and bavarois: gold leaf gelatin (approximately 6 g per liter of preparation), NH pectin for gelled inserts, and mirror glaze poured at 30–35°C over a dessert that is frozen solid.
Cake design: Tylo powder (CMC) mixed with fondant to firm up models, edible glue applied with a brush for assembly, and glycerin to soften fondant that has become dry.
Confectionery and ice cream: glucose syrup prevents crystallization in caramels and ganaches, dextrose makes smooth sorbets, and isomalt is used for pulled or blown sugar decorations.
Frequently asked questions
What is the difference between an additive and a flavoring?
The additive has a technical function (gelling, stabilizing, preserving), while the flavoring has a sensory function (adding flavor). A finished recipe often combines both.
Can gelatin be replaced with agar-agar?
Yes: 1 g of agar-agar is equivalent to approximately 4 g of powdered gelatin. Agar-agar must be heated to 90°C to activate it and produces a firmer texture, suitable for preparations without animal products.
Do you need to be a professional to use these products?
No. The measurements are provided on each product page, and most products (flavorings, sugars, gelatins) can be used without any particular expertise.
How can I measure accurately?
With an electronic scale accurate to the gram, or even to 0.1 g for gelling agents and concentrated flavorings. Spoon measurements are too imprecise for these ingredients.
