Pastry preparation aid
Additives, flavors, edible glues, gelatins, glazes, isomalt, and preparation mixes: the technical ingredients that ensure the textures, aromas, and finishes of your creations.
The 7 families of technical ingredients
Food additives (NH pectin, lecithin, xanthan gum, citric acid) structure, stabilize, and preserve your preparations. Flavors scent creams, ganaches, and biscuits in water-soluble or fat-soluble versions depending on the base.
Edible glue and Tylo powder (CMC) fix decorations and figurines in fondant. Gelatins (leaf, powder, halal bovine, agar-agar) are the base of mousses, bavarois, and entremets.
For finishing touches, find mirror glazes and Candy Melts and ready-to-use glazes. Isomalt and technical sugars (dextrose, fructose, inverted sugar) are used for sugar decorations and confectionery. Finally, preparation mixes and coulis ensure consistent quality in production.
Choose well according to the preparation
Entremets and bavarois: gold leaf gelatin (about 6 g per liter of preparation), NH pectin for gelled inserts, mirror glaze poured at 30-35°C on a piece frozen at the core.
Cake design: Tylo powder (CMC) mixed into fondant to firm up modeling, edible glue applied with a brush for assembly, glycerin to soften fondant that has dried out.
Confectionery and ice creams: glucose syrup to prevent crystallization of caramels and ganaches, dextrose for smooth sorbets, isomalt for pulled or blown sugar decorations.
Frequently asked questions
What is the difference between an additive and a flavor?
The additive has a technical function (gelling, stabilizing, preserving), the flavor a sensory function (scenting). A refined recipe often combines both.
Can gelatin be replaced with agar-agar?
Yes: 1 g of agar-agar is equivalent to about 4 g of powdered gelatin. Agar-agar must be heated to 90°C to activate and gives a firmer texture, suitable for preparations without animal products.
Do you need to be a professional to use these products?
No. Dosages are listed on each sheet and most references (flavors, sugars, gelatins) can be used without special expertise.
How to measure precisely?
With an electronic scale to the gram, or even to 0.1 g for gelling agents and concentrated flavors. Spoon measurements are too imprecise for these ingredients.
