baking and pastry > technical baking

Professional-grade, high-quality technical products for baking. Agar, Sodium Alginate, Pectin, Citric Acid, Dextrose and many more, we have all the ingredients that hold your baking together.

Showing 1 - 34 of 34 products

technical baking product list

Agar Agar

from France, by Cuisine Tech
A gelatin used in making hot gelatin preparations, for thickening custards, puddings, and others. Vegan. View details.

Algin - Sodium Alginate

from France, by Cuisine Tech
A crucial ingredient for the "sphereification" technique in cooking. View details.

Apple Pectin

from France, by Cuisine Tech
Natural fruit additive derived from apples used to jellify confectionary. View details.

Calcic - Calcium Chloride

from France, by Cuisine Tech
Used with Algin and Citras for the "sphereification" technique. View details.

Calcium Lactate Gluconate

from USA, by Cuisine Tech
View details.

Citras - Sodium Citrate

from France, by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification. View details.

Citric Acid

from France, by Cuisine Tech
A natural food additive derived from fruits, used in the sugar work and confectionary to adjust acidity and PH. View details.

Citrus Pectin

by Cuisine Tech
A natural thickening agent for baking and cooking. View details.

Cool Spray

from USA, by Deco Muse
View details.

Decomalt - Grade AA Isomalt

from , by Pastry 1
A versatile powdered sweetener that's easy colored and never crystallizes. View details.

Dextrose

from USA, by Cuisine Tech
A mildly sweet, simple sugar to replace in recipes where you want to reduce sweetness. View details.

Gellan Gum - High Acyl

from France, by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates elastic gels. View details.

Gellan Gum - Low Acyl

from France, by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates strong, crumbly gels. View details.

We are currently out of stock of these items.

Glucose Powder (Atomized) For Confectionary Use

from , by Pastry 1
Confectionery glucose syrup in powdered form. View details.

Glucose Syrup for Confectionary Use

from Italy, by Pastry 1
Confectionary glucose syrup for better tasting, smoother ice creams. View details.

Gum Arabic

by Cuisine Tech
A natural food additive used for candy, ice cream, colas and more. View details.

Ice Cream Stabilizer - Cremodan 30

from France, by Cuisine Tech
The perfect solution to make your ice creams creamier and smoother. View details.

Iota - Carrageenan

from France, by Cuisine Tech
A vegetarian gelling agent that creates rich and elastic jellies. View details.

Kappa - Carrageenan

from France, by Cuisine Tech
A vegan alternative to gelatin as a gelling agent for baking. View details.

Lecite - Soy Lecithin

from France, by Cuisine Tech
An emulsifier for baking and cooking. View details.

Methocel F50

from USA, by Cuisine-Tech
A cellulose based gellifier to create those unique and innovative shapes of molecular gastronomy. View details.

Molecular Gastronomy Essential Tools Kit

by Cuisine Tech
A comprehensive kit with all the tools for your technical baking and cooking. View details.

Pectin - Fruit Stabilizer for Pate de Fruits

by Cuisine Tech
Essential for creating firmer pate de fruites. View details.

Silica Gel Desiccant

by Pastry 1
These handy little packages will keep moisture away from your preparations while traveling. View details.

Sorbet Stabilizer - Cremodan 64

from France, by Cuisine Tech
Will make your sorbets smoother, dense and overall more delicious. View details.

Sorbitol

from France, by Cuisine Tech
A moisture-stabilizing agent that prevents brittleness and excessive drying in your confectionary. View details.

Tapioca Maltodextrin

from France, by Cuisine Tech
A powder derived from tapioca used to turn high food substances into free flowing powder. View details.

Tartaric Acid

from France, by Cuisine Tech
For professional bakers, this natural additive is used to control acidity. View details.

Ultra TEX 8 Tapioca Starch

from USA, by Cuisine Tech
View details.

Versawhip

from USA, by Cuisine-Tech
View details.

Vitamin C Powder

View details.

Whipped Cream Stabilizer

from USA, by Pastry 1
Prevents loss of moisture, cracking, yellowing and loss of color in whipped cream. View details.

Whipped Cream Stabilizer

from , by Siebin
A stabilizer for heavy cream that prevents yellowing and weeping, and improves texture. View details.

We are currently out of stock of these items.

Xanthan Gum

from France, by Cuisine Tech
A thickening agent, can replace wheat gluten for gluten-free baking. View details.

Showing 1 - 34 of 34 products

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