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Technical Baking

Professional-grade, high-quality products for technical baking. Browse our variety of professional baking ingredients like Agar, Sodium Alginate, Pectin, Citric Acid, Dextrose and many more! We have all the ingredients that hold your baking together.
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1 - 28 of 36 products:
Ultra TEX 8 Tapioca Starch
from United States by Cuisine Tech
This tapioca starch adds creamy viscosity and glossy texture to sauces, fillings, puddings and creams
5 out of 5 stars rating (1 review)
on sale
Ice Cream Stabilizer - Cremodan 30
from France by Cuisine Tech
The perfect solution to make your ice creams creamier and smoother.
 
Agar Agar
from France by Cuisine Tech
A gelatin used in making hot gelatin preparations, for thickening custards, puddings, and others. Vegan.
 
Whipped Cream Stabilizer
from United States by Pastry 1
Prevents loss of moisture, cracking, yellowing and loss of color in whipped cream.
 
Glucose Syrup for Confectionary Use
from Italy by Pastry 1
Confectionary glucose syrup for better tasting, smoother ice creams.
 
Decomalt - Grade AA Isomalt
by Pastry 1
A versatile powdered sweetener that's easy colored and never crystallizes.
 
Gum Arabic
from United States by Cuisine Tech
A natural food additive used for candy, ice cream, colas and more.
 
Sorbet Stabilizer - Cremodan 64
from France by Cuisine Tech
Will make your sorbets smoother, dense and overall more delicious.
 
Glucose Powder (Atomized) For Confectionary Use
by Pastry 1
Confectionery glucose syrup in powdered form.
 
Algin - Sodium Alginate
from France by Cuisine Tech
A crucial ingredient for the sphereification technique in cooking.
 
Dextrose
from United States by Cuisine Tech
A mildly sweet, simple sugar to replace in recipes where you want to reduce sweetness.
 
Tapioca Maltodextrin
from France by Cuisine Tech
A powder derived from tapioca used to turn high food substances into free flowing powder.
 
Pectin - Fruit Stabilizer for Pate de Fruits
from United States by Cuisine Tech
Essential for creating firmer pate de fruites.
 
Sorbitol
from France by Cuisine Tech
A moisture-stabilizing agent that prevents brittleness and excessive drying in your confectionary.
 
Xanthan Gum
from France by Cuisine Tech
A thickening agent, can replace wheat gluten for gluten-free baking.
 
Apple Pectin
from France by Cuisine Tech
Natural fruit additive derived from apples used to jellify confectionary.
 
Lecite - Soy Lecithin
from France by Cuisine Tech
An emulsifier for baking and cooking.
 
Whipped Cream Stabilizer
from Germany by Siebin
A stabilizer for heavy cream that prevents yellowing and weeping, and improves texture.
 
on sale
Tartaric Acid
from France by Cuisine Tech
For professional bakers, this natural additive is used to control acidity.
 
on sale
Calcium Lactate Gluconate
from United States by Cuisine Tech
 
Citras - Sodium Citrate
from France by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification.
 
Calcic - Calcium Chloride
from France by Cuisine Tech
Used with Algin and Citras for the sphereification technique.
 
Gellan Gum - Low Acyl
from France by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates strong, crumbly gels.
 
Iota - Carrageenan
from France by Cuisine Tech
A vegetarian gelling agent that creates rich and elastic jellies.
 
on sale
Citrus Pectin
from United States by Cuisine Tech
A natural thickening agent for baking and cooking.
 
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.
 
Methocel F50
from United States by Cuisine-Tech
A cellulose based gellifier to create those unique and innovative shapes of molecular gastronomy.
 
Vitamin C Powder
from United States
 
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