{"title":"Food Additives","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Additives\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eFood additives for baking\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eAgar-agar, pectin, citric acid, CMC, baking soda, and texturizers for gels, mousses, confectionery, and pastes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eGelling agents, texturizers, and acidulants\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003e\u003cstrong\u003eGelling agents\u003c\/strong\u003e (agar-agar, NH or yellow pectins) structure gels, fruit pastes, and coatings. \u003cstrong\u003eCMC \/ Tylose\u003c\/strong\u003e firms up sugar paste and serves as edible glue. \u003cstrong\u003eCitric acid\u003c\/strong\u003e and \u003cstrong\u003ebaking soda\u003c\/strong\u003e adjust acidity and leavening. Technical ingredients for controlling texture and stability.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eMeasure precisely\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eThese additives work at \u003cstrong\u003every low doses\u003c\/strong\u003e: weigh to the gram and follow your technical data sheets. Pectin should be dispersed in sugar before heating, agar must be brought to a boil, and CMC should be left to rest to take effect. A slight overdose noticeably changes the texture.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAgar-agar or gelatin?\u003c\/strong\u003e\u003cbr\u003eAgar is plant-based, sets more firmly, and must be brought to a boil; gelatin provides a softer texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is CMC?\u003c\/strong\u003e\u003cbr\u003eA thickener that firms up sugar paste and serves as edible glue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNH or yellow pectin?\u003c\/strong\u003e\u003cbr\u003eNH is thermoreversible (coatings, glazes), while yellow pectin is used for fruit pastes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat dosage?\u003c\/strong\u003e\u003cbr\u003eTo the gram according to the recipe; start low and adjust.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003eTake it further\u003c\/span\u003e \u003ca href=\"\/en\/collections\/gelatines\"\u003egelatins\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/mix-aide-a-la-preparation\"\u003epreparation mix\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/fruits-secs-eclats-et-poudre\"\u003edried fruit and groceries\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"agar-agar-50g","title":"Agar Agar - Plant-Based Gelling Agent","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (premium editorial, without gold background, without H1\/H2 tag) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFunCakes\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAgar Agar 50 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural plant-based gelling agent, alternative to gelatin\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- SHORT DESCRIPTION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eFunCakes Agar Agar is a 100% plant-based gelling agent extracted from red algae, a natural alternative to animal gelatin. Versatile and powerful, it is used both in pastry (mousses, panna cotta, jams, glazes) and in savory cooking (terrines, aspics, thickened sauces). Its neutral taste and color make it the ideal ally for vegetarian, vegan, and halal kitchens.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MAIN FEATURES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMain features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e Resealable 50 g pouch\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e 100% plant-based, extracted from red algae\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTaste:\u003c\/strong\u003e neutral, flavorless\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eColor:\u003c\/strong\u003e colorless, does not alter the color of the preparation\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eDiet:\u003c\/strong\u003e vegetarian, vegan, halal, kosher\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E406\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECOMMENDED USES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended uses\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGelled desserts:\u003c\/strong\u003e panna cotta, flans, bavarois, fruit mousses\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eJams and jellies:\u003c\/strong\u003e shiny texture and perfect firmness\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMirror glazes and toppings:\u003c\/strong\u003e smooth and shiny finishes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eInserts for entremets:\u003c\/strong\u003e gelled fruity or creamy centers\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSavory cooking:\u003c\/strong\u003e terrines, aspics, thickened sauces\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolecular cuisine:\u003c\/strong\u003e agar pearls, gelled spaghetti, spherifications\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS FOR USE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions for use\u003c\/h3\u003e\n        \u003cp\u003eAgar agar requires a cooking step to activate its gelling properties. Dilute the powder in cold liquid (water, juice, milk, cream), then bring to a boil for 2 minutes while stirring constantly. Then pour into your molds or containers and let set.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: 2 g of agar agar for 500 ml of liquid for a soft set, up to 4 g for a firm set. Unlike gelatin, agar agar sets at room temperature in just a few minutes. For easy unmolding, keep the preparation refrigerated until serving.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NOTE BOX --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGood to know:\u003c\/strong\u003e Agar agar has a gelling power 8 times greater than animal gelatin. If you adapt a traditional recipe, divide the quantity by 6 to 8 and adjust according to the desired texture. The resealable pouch preserves the product quality between uses.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TO GO FURTHER --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for creative pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover all \u003ca href=\"\/en\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eFunCakes products\u003c\/a\u003e for home baking.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Achieve flawless finishes with our range of \u003ca href=\"\/en\/collections\/glacages-miroir\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103616057386,"sku":"F54860","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/agar-agar-gelifiant-vegetal-fun-cakes-1.jpg?v=1772134239"},{"product_id":"bicarbonate-de-soude","title":"Baking Soda 100g","description":"\u003c!-- ========================================================================\n     PATISSLAND - Product sheet v6 gold\n     Product: Sodium Bicarbonate 100g\n     Target cluster: ~3,000 vol\/month targetable pastry\n       - food-grade sodium bicarbonate 880\n       - sodium bicarbonate usage 1000\n       - how to use sodium bicarbonate 880\n       - difference sodium bicarbonate soda (cluster) ~2,800\n       - baking soda pastry 110 + variants 200\n     STRATEGY: avoid medical cluster (mouthwash, danger)\n     ======================================================================== --\u003e\n\u003cstyle\u003e\n  .pl-produit { font-family: 'Helvetica Neue', Arial, sans-serif; color: #2d2d2d; line-height: 1.65; max-width: 900px; margin: 0 auto; padding: 12px 16px; }\n  .pl-produit .pl-intro { font-size: 1.05rem; color: #2d2d2d; margin-bottom: 1.5em; padding: 1.2em 1.4em; background: linear-gradient(180deg, #faf6ed 0%, #fdfaf2 100%); border-left: 3px solid #b8973f; border-radius: 4px; }\n  .pl-produit h2 { font-family: 'Playfair Display', Georgia, serif; color: #b8973f; font-size: 1.35rem; font-weight: 600; margin-top: 1.6em; margin-bottom: 0.6em; padding-bottom: 0.3em; border-bottom: 1px solid #e8d9b0; }\n  .pl-produit h3 { font-family: 'Playfair Display', Georgia, serif; color: #2d2d2d; font-size: 1.1rem; font-weight: 600; margin-top: 1.2em; margin-bottom: 0.4em; }\n  .pl-produit p { margin-bottom: 0.9em; }\n  .pl-produit a { color: #b8973f; text-decoration: none; font-weight: 500; border-bottom: 1px dotted #b8973f; transition: all 0.2s; }\n  .pl-produit a:hover { color: #8d7430; border-bottom-style: solid; }\n  .pl-produit details { margin: 0.5em 0; padding: 0.8em 1em; background: #fcfaf4; border: 1px solid #e8d9b0; border-radius: 4px; }\n  .pl-produit details:hover { border-color: #b8973f; }\n  .pl-produit details[open] { background: #faf6ed; }\n  .pl-produit summary { cursor: pointer; font-weight: 600; color: #2d2d2d; padding: 0.2em 0; outline: none; list-style: none; position: relative; padding-left: 1.4em; }\n  .pl-produit summary::-webkit-details-marker { display: none; }\n  .pl-produit summary::before { content: '+'; position: absolute; left: 0; color: #b8973f; font-weight: 700; font-size: 1.15em; line-height: 1; }\n  .pl-produit details[open] summary::before { content: '−'; }\n  .pl-produit .pl-specs { display: grid; grid-template-columns: max-content 1fr; gap: 0.4em 1.2em; margin: 1em 0; padding: 1em 1.2em; background: #fcfaf4; border-left: 3px solid #b8973f; border-radius: 4px; font-size: 0.95rem; }\n  .pl-produit .pl-specs dt { font-weight: 600; color: #b8973f; }\n  .pl-produit .pl-specs dd { margin: 0; }\n  .pl-produit ul { padding-left: 1.4em; margin-bottom: 0.9em; }\n  .pl-produit ul li { margin-bottom: 0.3em; }\n  .pl-produit strong { color: #2d2d2d; font-weight: 600; }\n\u003c\/style\u003e\n\u003cdiv class=\"pl-produit\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cstrong\u003eFood-grade sodium bicarbonate 100 g, professional pastry quality.\u003c\/strong\u003e A natural and essential leavening agent for soda breads, scones, fluffy pancakes, shortbread, and light tarts. Reacts with the acidic ingredients in your recipe to release CO₂ and aerate the dough. Compact 100 g packaging, ideal for pastry chefs who want a reliable product without overpackaging.\u003c\/div\u003e\n\u003ch2\u003eProduct Features\u003c\/h2\u003e\n\u003cdl class=\"pl-specs\"\u003e\n\u003cdt\u003eComposition\u003c\/dt\u003e\n\u003cdd\u003e100% sodium bicarbonate (E500)\u003c\/dd\u003e\n\u003cdt\u003ePackaging\u003c\/dt\u003e\n\u003cdd\u003e100 g box\u003c\/dd\u003e\n\u003cdt\u003eQuality\u003c\/dt\u003e\n\u003cdd\u003eFood-grade, pastry quality\u003c\/dd\u003e\n\u003cdt\u003eOrigin\u003c\/dt\u003e\n\u003cdd\u003eNatural salt, controlled traceability\u003c\/dd\u003e\n\u003cdt\u003eStorage\u003c\/dt\u003e\n\u003cdd\u003eDry and cool place, protected from humidity\u003c\/dd\u003e\n\u003cdt\u003eAllergens\u003c\/dt\u003e\n\u003cdd\u003eNone\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch2\u003eWhy use sodium bicarbonate in pastry\u003c\/h2\u003e\n\u003cp\u003eSodium bicarbonate is a \u003cstrong\u003enatural and powerful leavening agent\u003c\/strong\u003e. Under the effect of an acidic ingredient in the recipe (yogurt, buttermilk, lemon juice, vinegar, honey, cocoa, acidic fruits), it breaks down and releases carbon dioxide which forms bubbles in the dough. The result: an airy, light crumb and a softer texture in the mouth.\u003c\/p\u003e\n\u003cp\u003eKey advantage: it acts \u003cstrong\u003eas soon as it is mixed\u003c\/strong\u003e with the acidic liquid, unlike baking powder which combines bicarbonate and acid in powder form. Therefore, you must bake quickly after mixing to fully benefit from the leavening effect.\u003c\/p\u003e\n\u003ch2\u003eEssential pastry uses\u003c\/h2\u003e\n\u003ch3\u003eQuick breads and viennoiseries\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSoda bread\u003c\/strong\u003e (Irish soda bread) is the emblematic use of sodium bicarbonate: no sourdough or baker’s yeast, just flour, buttermilk, and bicarbonate. Quick baking, dense and flavorful crumb. Also suitable for scones, muffins, banana bread.\u003c\/p\u003e\n\u003ch3\u003eFluffy pancakes and crepes\u003c\/h3\u003e\n\u003cp\u003eA pinch of sodium bicarbonate in a pancake batter with buttermilk guarantees \u003cstrong\u003eultra-fluffy and puffed pancakes\u003c\/strong\u003e. The result is incomparable compared to a batter without leavening agent.\u003c\/p\u003e\n\u003ch3\u003eSoft cookies and shortbread\u003c\/h3\u003e\n\u003cp\u003eFor \u003cstrong\u003esoft cookies\u003c\/strong\u003e (American style), sodium bicarbonate is preferred over baking powder because it promotes controlled spreading and a tender texture. Often paired with brown sugar or raw sugar which provides the necessary acidity.\u003c\/p\u003e\n\u003ch3\u003eCocoa and chocolate cakes\u003c\/h3\u003e\n\u003cp\u003eSince cocoa powder is naturally acidic, it pairs perfectly with sodium bicarbonate for \u003cstrong\u003every airy and soft chocolate cakes\u003c\/strong\u003e. Typical recipes: devil’s food cake, soufflé brownie, marble cake.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the difference between sodium bicarbonate and baking soda\u003c\/summary\u003e\n\u003cp\u003eNone. \u003cstrong\u003e\"Sodium bicarbonate\" and \"baking soda\" refer to exactly the same chemical product\u003c\/strong\u003e (formula NaHCO₃). \"Soda\" is the traditional French name inherited from historical soda ash, while \"sodium\" is the exact chemical name. Both terms are perfectly interchangeable in pastry and cooking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eSodium bicarbonate or baking powder: which to choose in pastry\u003c\/summary\u003e\n\u003cp\u003e\u003cstrong\u003eSodium bicarbonate\u003c\/strong\u003e requires an acidic ingredient in the recipe (buttermilk, lemon, honey, cocoa, vinegar) to activate its leavening effect. \u003cstrong\u003eBaking powder\u003c\/strong\u003e already contains an integrated acid and therefore works with any preparation. Generally: bicarbonate alone for acidic recipes, baking powder for neutral recipes. Some recipes use both for maximum leavening effect.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eWhat is the dosage of sodium bicarbonate in pastry\u003c\/summary\u003e\n\u003cp\u003eStandard dosage: \u003cstrong\u003e1 teaspoon (5 g) for 250 g of flour\u003c\/strong\u003e. More precisely:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePancakes \/ crepes: 2 to 3 g for 250 g of flour\u003c\/li\u003e\n\u003cli\u003eSoft cookies: 5 g for 300 g of flour\u003c\/li\u003e\n\u003cli\u003eCocoa cake: 5 to 7 g for 250 g of flour\u003c\/li\u003e\n\u003cli\u003eSoda bread: 8 to 10 g for 500 g of flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNever exceed 1% of the flour weight, to avoid unpleasant soapy taste and metallic aftertaste.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eCan sodium bicarbonate be replaced by something else\u003c\/summary\u003e\n\u003cp\u003eIn pastry, the closest substitute is \u003cstrong\u003ebaking powder\u003c\/strong\u003e, to be used in triple dose (3 g baking powder for 1 g bicarbonate planned). But the result will not be identical: less soft, tighter crumb, especially in cocoa recipes. For recipes like soda bread or American cookies, bicarbonate remains irreplaceable.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eHow to store sodium bicarbonate\u003c\/summary\u003e\n\u003cp\u003eStore in its hermetically sealed bag or transfer to a \u003cstrong\u003ehermetic container\u003c\/strong\u003e. Keep in a \u003cstrong\u003edry and cool\u003c\/strong\u003e place (15 to 25°C), protected from humidity which quickly degrades leavening power. Properly stored, bicarbonate keeps for several years without notable loss of effectiveness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eIs food-grade sodium bicarbonate dangerous\u003c\/summary\u003e\n\u003cp\u003eNo, at normal pastry doses (a few grams per recipe). It is a food additive \u003cstrong\u003eapproved in Europe (E500)\u003c\/strong\u003e, naturally present in the human body and used for generations in pastry. At very high pure doses ingested, it can disrupt acid-base balance: avoid direct consumption without medical advice. For classic pastry use, no special precautions.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eComplement with other technical ingredients\u003c\/summary\u003e\n\u003cp\u003eTo explore other leavening agents, gelling agents, and pastry texturizers, discover our collections \u003ca href=\"https:\/\/pitisslind.com\/collections\/additifs-alimentaires\"\u003eFood Additives\u003c\/a\u003e and \u003ca href=\"https:\/\/pitisslind.com\/collections\/sosa\"\u003eSosa Ingredients\u003c\/a\u003e (NH pectins, agar-agar, isomalt, xanthan gum).\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103666552874,"sku":"F54815","price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonatedesoude-2.jpg?v=1777699345"},{"product_id":"shortening-pme-petal-base","title":"Shortening - Petal Base","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-list{padding-left:20px;margin:10px 0}.vh-list li{margin:8px 0}.vh-list li::marker{color:#d7b36a}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003ePME Cake - Additives\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eShortening, Petal Base\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eVegetable fat for softening fondant and buttercream\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eThis PME Cake Petal Base shortening is a vegetable fat used to soften fondant that is too firm or to prepare a buttercream made with vegetable fat, particularly for petals and flowers in cake design.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVegetable fat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eType\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSoftener\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunction\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePetal Base\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePrimary use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUse\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSoftening fondant that is too firm or dried out\u003c\/li\u003e\n\u003cli\u003eVegetable-fat buttercream base for flowers and modeled petals\u003c\/li\u003e\n\u003cli\u003eLightly greasing hands and surfaces during modeling\u003c\/li\u003e\n\u003cli\u003eLubricating molds for easier release\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e A small amount is enough; gradually work it into the fondant to achieve the desired flexibility without making it soggy.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePME Cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUnited Kingdom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eFood-grade vegetable fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eFondant, buttercream\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat exactly is this shortening used for?\u003c\/summary\u003e\u003cp\u003eIt is mainly used to soften fondant that has become too firm and to prepare a vegetable-fat buttercream base for modeling flowers.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used to grease a mold?\u003c\/summary\u003e\u003cp\u003eYes, a thin layer makes it easier to release fondant or gum paste preparations from the mold.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow should it be stored?\u003c\/summary\u003e\u003cp\u003eStore it in a cool, dry place away from heat, like any food fat.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003eCombine this shortening with \u003ca href=\"\/en\/products\/poudre-tylo\"\u003ePME Tylo powder\u003c\/a\u003e for your gum paste and flower preparations. Also see \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103680348202,"sku":"104FP001","price":1.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/shortening-pme-petal-base-pme-1.png?v=1772134243"},{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Halal Bovine Gelatin 200 Bloom - 12 Sheets","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n La \u003cstrong\u003eGélatine Bovine Halal Gelita 200 Bloom\u003c\/strong\u003e est la référence professionnelle pour mousses, glaçages miroir, panna cotta et entremets. \u003cstrong\u003e12 feuilles (~1,66 g chacune)\u003c\/strong\u003e, certification halal, sans porc, sans alcool. Qualité Or : gélification ferme, texture fondante, goût parfaitement neutre. Fabriquée en Allemagne par Gelita, leader mondial du secteur depuis 145 ans.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003e\u003cstrong\u003eGelita 200 Bloom Halal Bovine Gelatin\u003c\/strong\u003e is the professional standard for mousses, mirror glazes, panna cotta, and entremets. \u003cstrong\u003e12 sheets (~1.66 g each)\u003c\/strong\u003e, halal-certified, pork-free, and alcohol-free. Gold quality: firm gelling, melt-in-the-mouth texture, and a perfectly neutral taste. Made in Germany by Gelita, the global industry leader for 145 years.\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eTiered pricing — up to 67% off\u003c\/p\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eThe more you order, the less each unit costs. The discounted price is applied \u003cspan class=\"plv6-hl\"\u003eautomatically in the cart\u003c\/span\u003e as soon as the quantity is reached, with no promo code.\u003c\/th\u003e\n\u003cth\u003ePrice \/ unit\u003c\/th\u003e\n\u003cth\u003eSavings\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e1–2 units\u003c\/td\u003e\n\u003ctd\u003e2,99 €\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e3–9 units\u003c\/td\u003e\n\u003ctd\u003e2,49 €\u003c\/td\u003e\n\u003ctd\u003e-17%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e10–24 units\u003c\/td\u003e\n\u003ctd\u003e1,99 €\u003c\/td\u003e\n\u003ctd\u003e-33%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e25–49 units\u003c\/td\u003e\n\u003ctd\u003e1,49 €\u003c\/td\u003e\n\u003ctd\u003e-50%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e50 units and more\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e0,99 €\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e-67%\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eIdeal for workshops and professionals:\u003c\/strong\u003e from 50 sheets, the unit price drops to less than €1 — perfect for professional kitchens with high gelatin consumption.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eSpecifications and certification\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Gelita (Germany)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 12 sheets, ~20 g total\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eWeight per sheet:\u003c\/strong\u003e ~1.66 g (precise dosing without scales)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStrength rating:\u003c\/strong\u003e 200 Bloom — Gold quality, professional grade\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% bovine gelatin\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e halal, pork-free, alcohol-free\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Germany\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e transparent sheets, colorless once dissolved\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral — does not alter flavors\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, 15–25°C, several years without loss of gelling power\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eUnderstanding 200 Bloom — why it changes everything\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQuality\u003c\/th\u003e\n\u003cth\u003eBloom\u003c\/th\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eBronze\u003c\/td\u003e\n\u003ctd\u003e125-155\u003c\/td\u003e\n\u003ctd\u003eLight jellies, simple aspics\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eSilver\u003c\/td\u003e\n\u003ctd\u003e160-180\u003c\/td\u003e\n\u003ctd\u003eSupermarkets, everyday use\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003eGold (this product)\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e190-220\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry — mousses, glazes, bavarois\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePlatinum\u003c\/td\u003e\n\u003ctd\u003e235-265\u003c\/td\u003e\n\u003ctd\u003eMolecular cuisine, specialized use\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eWith 200 Bloom, you use \u003cstrong\u003eless product for the same firmness\u003c\/strong\u003e compared with 150 Bloom gelatin. Finer texture on the palate, less rubbery mouthfeel, and better preservation of delicate flavors (vanilla, red berries, white chocolate).\u003c\/p\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eBloom conversion:\u003c\/strong\u003e if a recipe calls for 6 sheets of 150 Bloom, use 6 × (150÷200) = 4.5 sheets of this 200 Bloom gelatin for the same set.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDosages by recipe\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eLight mousse:\u003c\/strong\u003e 3 sheets (5 g) per 500 ml — light, melt-in-the-mouth texture\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eBavarian cream \/ multilayered desserts:\u003c\/strong\u003e 4 sheets (6.6 g) per 500 ml — firm set when cut\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePanna cotta:\u003c\/strong\u003e 2–3 sheets (3.3–5 g) per 500 ml of cream\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMirror glaze:\u003c\/strong\u003e 4–5 sheets (6.6–8.3 g) per 500 ml — glossy set without running\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCreamy insert:\u003c\/strong\u003e 1.5–2 sheets (2.5–3.3 g) per 500 ml — between cream and gel\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFruit jelly:\u003c\/strong\u003e 2–3 sheets (3.3–5 g) per 500 ml — adjust according to acidity\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eHomemade marshmallows:\u003c\/strong\u003e 8–10 sheets (13–16.6 g) per 500 g of sugar\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSavory aspics \/ terrines:\u003c\/strong\u003e 4–5 sheets (6.6–8.3 g) per 500 ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eInstructions — 4 steps\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eHydration:\u003c\/strong\u003e soak the sheets in a large volume of very cold water (5–10°C) for 5 to 10 minutes. Cold water prevents premature dissolution — absolute rule.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDraining:\u003c\/strong\u003e press the sheets firmly to remove excess water. A well-hydrated sheet weighs 6–7 g (vs 1.66 g dry). Crucial step: excess water dilutes your preparation.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e incorporate into a hot liquid at \u003cspan class=\"plv6-hl\"\u003e45–60°C minimum\u003c\/span\u003e. Stir until completely dissolved. Do not exceed 80°C after adding — the gelling power degrades.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSetting in the cold:\u003c\/strong\u003e refrigerator at 4°C. Stable structure after 12–24 hours. For complex pieces, a full night is recommended.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eBovine vs porcine gelatin vs agar-agar\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eGelling agent\u003c\/th\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003cth\u003eBeliefs\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHalal bovine (this product)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified halal bovine collagen\u003c\/td\u003e\n\u003ctd\u003eMelting, creamy\u003c\/td\u003e\n\u003ctd\u003eHalal ✓ Kosher ✓ Secular ✓ Vegetarian ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eStandard porcine\u003c\/td\u003e\n\u003ctd\u003ePorcine collagen\u003c\/td\u003e\n\u003ctd\u003eIdentical bovine\u003c\/td\u003e\n\u003ctd\u003eHalal ✗ Kosher ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eAgar-agar\u003c\/td\u003e\n\u003ctd\u003eRed algae\u003c\/td\u003e\n\u003ctd\u003eFirm, brittle, non-melting\u003c\/td\u003e\n\u003ctd\u003eVegan ✓ — but a different texture\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eFor a dessert served to guests with varied beliefs (weddings, christenings, receptions), halal bovine gelatin is \u003cspan class=\"plv6-hl\"\u003ethe most universally acceptable choice\u003c\/span\u003e—with no compromise on professional texture.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eComplementary products\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/gelatines\"\u003eComplete gelatin range\u003c\/a\u003e — sheets and powder, bovine and plant-based\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eReady-to-use mirror glazes\u003c\/a\u003e — for finishing entremets without having to weigh gelatin\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/pectine-fruit-nh-500-g\"\u003eFruit Pectin NH 500g\u003c\/a\u003e — alternative plant-based gelling agent for glazes and inserts\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/agar-agar-gelifiant-vegetal\"\u003eVegetable gelling agar-agar\u003c\/a\u003e — for vegan recipes\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/ingredients\"\u003eAll technical ingredients\u003c\/a\u003e — sugars, emulsifiers, stabilizers, gelling agents\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eHow many sheets for 500 ml?\u003c\/strong\u003e\u003cbr\u003eClassic mousse: 3 sheets. Mirror glaze: 4–5 sheets. Marshmallow: 8–10 sheets. Adjust according to the desired firmness and the acidity of the liquid (acidic liquids require a little more).\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eWhy use very cold water for hydration?\u003c\/strong\u003e\u003cbr\u003eCold water (5–10°C) prevents the gelatin from dissolving in the soaking water. If the water is lukewarm, you lose gelling power. Rule: cold water for hydrating, hot liquid for dissolving.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eAt what temperature should it be dissolved?\u003c\/strong\u003e\u003cbr\u003eIdeally 45–60°C, with 35°C as the minimum. Never boil after adding it—above 80°C, its gelling power deteriorates. If your preparation has boiled, let it cool before incorporating the gelatin.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eCan it be replaced with agar-agar?\u003c\/strong\u003e\u003cbr\u003eNot for mousses, panna cotta, and mirror glazes—agar-agar produces a firm, brittle texture that is very different. Use agar-agar only for simple jellies or specific vegan recipes.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eDoes gelatin have a taste?\u003c\/strong\u003e\u003cbr\u003eNone. Gelita applies high purification standards—completely neutral in taste and odor, it does not alter the flavor of vanilla, red berries, or white chocolate.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatinehalal.png?v=1785677909"},{"product_id":"acide-citrique","title":"Citric Acid - 80g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER DORÉ --\u003e\n    \u003cdiv style=\"background-color: #b98b35; padding: 20px; border-radius: 8px; text-align: center; margin-bottom: 25px; box-shadow: 0 4px 6px rgba(0,0,0,0.05);\"\u003e\n        \u003ch1 style=\"color: #ffffff; margin: 0; font-size: 24px; font-weight: 600; text-transform: uppercase;\"\u003eCitric Acid 80 g\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eFUNCAKES\u003c\/h2\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eDiscover FunCakes Citric Acid, an essential ingredient for all your culinary needs. Naturally extracted from lemons and citrus fruits, this powdered acidifier is used in pastry, bakery, confectionery, and cooking to add a controlled touch of acidity, preserve your preparations, and balance the flavor of your icings.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- USAGES PRINCIPAUX --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eMain uses\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNatural preservative:\u003c\/strong\u003e extends the shelf life of many food preparations\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTangy flavor:\u003c\/strong\u003e provides the fresh and acidic note characteristic of drinks and sweets\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBalanced royal icing:\u003c\/strong\u003e a pinch reduces excessive sweetness and adds zest\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCooking aid:\u003c\/strong\u003e facilitates processes such as stabilizing egg whites, preventing sugar crystallization, or acidifying leavened doughs\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES TECHNIQUES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eKey features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e FunCakes\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFormat:\u003c\/strong\u003e 80 g sachet\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e White crystalline powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eOrigin:\u003c\/strong\u003e Natural extract from lemons and citrus fruits\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E330\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSolubility:\u003c\/strong\u003e fully soluble in water\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CONSEILS D'UTILISATION --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eUsage tips\u003c\/h3\u003e\n        \u003cp\u003eCitric acid is measured precisely: a small amount is enough to achieve the desired effect. Always start with a pinch and taste before adjusting. For royal icing, mix the powder directly into the preparation, then whisk until fully dissolved. For drinks and syrups, dissolve it in a little warm water before adding to the final mix.\u003c\/p\u003e\n        \u003cp\u003eStore citric acid in its original sachet, protected from moisture and direct light. Reseal well after each use to preserve all its properties.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ À NOTER --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eWhat is E330?\u003c\/strong\u003e The code E330 simply refers to citric acid on European food labels. It is a natural acidifier and flavor enhancer, completely safe and widely used in the food industry as well as in artisanal pastry.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your technical ingredient box with our selection:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover all \u003ca href=\"\/en\/collections\/funcakes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eFunCakes products\u003c\/a\u003e for creative pastry.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to stabilize and preserve your preparations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Achieve perfect finishes with our range of \u003ca href=\"\/en\/collections\/glacages\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eicings\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103748177962,"sku":"F54830","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-citrique-80g-fun-cakes-1.jpg?v=1772134248"},{"product_id":"acide-dammonium","title":"Ammonium Carbonate","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER SOBRE (éditorial premium, sans aplat doré, sans balise H1\/H2) --\u003e\n    \u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n        \u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003ePatissland\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eAmmonium Carbonate 80 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eLeavening agent for light and airy pastries\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DESCRIPTION COURTE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eAmmonium Carbonate is a traditional leavening agent used in baking to achieve remarkably light and airy cookies, cakes, and gingerbreads. Also known as \"deer horn salt\" in some old recipes, it provides a lively rise without leaving any taste residue in the finished product.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRINCIPALES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eKey Features\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNet weight:\u003c\/strong\u003e 80 g\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e Fine crystalline powder\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFinal taste:\u003c\/strong\u003e Neutral (ammonia smell evaporates during baking)\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e Cool, dry place, away from light\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAdditive code:\u003c\/strong\u003e E503\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- UTILISATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended uses\u003c\/h3\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCookies and shortbreads:\u003c\/strong\u003e crunchy texture and clear rise\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGingerbreads:\u003c\/strong\u003e airy and soft crumb, traditional recipe\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSpeculoos and bredeles:\u003c\/strong\u003e characteristic lightness of Northern cookies\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCakes and muffins:\u003c\/strong\u003e alternative to traditional chemical leavening agents\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFine pastries:\u003c\/strong\u003e ideal for dry and crispy preparations\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eDirections for use\u003c\/h3\u003e\n        \u003cp\u003eIncorporate the ammonium carbonate directly into your dry ingredients (flour, sugar, spices), then mix before adding the wet ingredients. The usual dosage is between 1 and 2 teaspoons per 500 g of flour, but always follow the exact proportions of your recipe.\u003c\/p\u003e\n        \u003cp\u003eFor best results, sift the ammonium carbonate with the flour to ensure even distribution and consistent rising during baking.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRÉ PRÉCAUTIONS --\u003e\n    \u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003ePrecautions for use\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0; font-weight: 400;\"\u003eDuring baking, ammonium carbonate releases a characteristic ammonia odor: this is normal and the smell completely disappears once the product has cooled. Ventilate the kitchen if baking is long. Do not ingest pure, keep out of reach of children, and avoid inhaling the powder during handling.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POUR ALLER PLUS LOIN --\u003e\n    \u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n        \u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical agents for pastry:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e section to stabilize and improve your preparations.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find the essentials with our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e selection.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover our products dedicated to \u003ca href=\"\/en\/collections\/boulangerie\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ebakery\u003c\/a\u003e and leavened doughs.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103755550762,"sku":"F54835","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/carbonate-d-ammonium-fun-cakes-1.jpg?v=1772134250"},{"product_id":"gomme-arabique","title":"Gum Arabic","description":"\u003ch1 data-start=\"620\" data-end=\"669\"\u003eGum Arabic (Acacia Gum) – FunCakes 50 g\u003c\/h1\u003e\n\u003cp data-start=\"670\" data-end=\"971\"\u003eA \u003cstrong data-start=\"673\" data-end=\"696\"\u003enatural stabilizer\u003c\/strong\u003e that acts like a true \u003cstrong data-start=\"725\" data-end=\"743\"\u003eplant-based cement\u003c\/strong\u003e for your preparations! \u003cstrong data-start=\"771\" data-end=\"798\"\u003eFunCakes gum arabic\u003c\/strong\u003e is used in pastry, confectionery, and ice cream to improve texture, preservation, and stability of your products, all \u003cstrong data-start=\"931\" data-end=\"970\"\u003ewithout changing color or taste\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"973\" data-end=\"1007\"\u003eWhat makes it essential:\u003c\/h3\u003e\n\u003cul data-start=\"1008\" data-end=\"1511\"\u003e\n\u003cli data-start=\"1008\" data-end=\"1127\"\u003e\n\u003cp data-start=\"1010\" data-end=\"1127\"\u003e\u003cstrong data-start=\"1010\" data-end=\"1035\"\u003eNatural emulsifier:\u003c\/strong\u003e prevents fat separation, reduces oxidation, and extends product stability.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1128\" data-end=\"1249\"\u003e\n\u003cp data-start=\"1130\" data-end=\"1249\"\u003e\u003cstrong data-start=\"1130\" data-end=\"1163\"\u003eStabilizer and thickener:\u003c\/strong\u003e improves texture, hold, and structure (ice cream, nougats, pastries, flavors).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1250\" data-end=\"1327\"\u003e\n\u003cp data-start=\"1252\" data-end=\"1327\"\u003e\u003cstrong data-start=\"1252\" data-end=\"1279\"\u003e100% plant-based \u0026 vegan:\u003c\/strong\u003e derived from acacia, with no animal ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1328\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1330\" data-end=\"1392\"\u003e\u003cstrong data-start=\"1330\" data-end=\"1355\"\u003eOdorless and colorless:\u003c\/strong\u003e does not change color or taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1511\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1511\"\u003e\u003cstrong data-start=\"1395\" data-end=\"1412\"\u003eVersatile:\u003c\/strong\u003e ideal for nougat, ice cream, chewing gum, dragees, pastries, syrups, confectionery, flavoring.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1513\" data-end=\"1656\"\u003e \u003cstrong data-start=\"1516\" data-end=\"1537\"\u003eExpert tip:\u003c\/strong\u003e Add it to your homemade ice cream to prevent ice crystal formation and achieve a smoother texture.\u003c\/p\u003e\n\u003ch3 data-start=\"1658\" data-end=\"1687\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cdiv class=\"_tableContainer_1rjym_1\"\u003e\n\u003cdiv class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\"\u003e\n\u003ctable data-start=\"1688\" data-end=\"2017\" class=\"w-fit min-w-(--thread-content-width)\"\u003e\n\u003cthead data-start=\"1688\" data-end=\"1706\"\u003e\n\u003ctr data-start=\"1688\" data-end=\"1706\"\u003e\n\u003cth data-start=\"1688\" data-end=\"1698\" data-col-size=\"sm\"\u003eField\u003c\/th\u003e\n\u003cth data-start=\"1698\" data-end=\"1706\" data-col-size=\"sm\"\u003eRole\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody data-start=\"1726\" data-end=\"2017\"\u003e\n\u003ctr data-start=\"1726\" data-end=\"1787\"\u003e\n\u003ctd data-start=\"1726\" data-end=\"1745\" data-col-size=\"sm\"\u003eIce cream \u0026 sorbets\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1745\" data-end=\"1787\"\u003eprevents crystals, creamy texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1788\" data-end=\"1860\"\u003e\n\u003ctd data-start=\"1788\" data-end=\"1830\" data-col-size=\"sm\"\u003eConfectionery (caramels, nougat, dragees)\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1830\" data-end=\"1860\"\u003efirm, shiny structure\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1861\" data-end=\"1917\"\u003e\n\u003ctd data-start=\"1861\" data-end=\"1891\" data-col-size=\"sm\"\u003ePastry \u0026 sweet sauces\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1891\" data-end=\"1917\"\u003enatural thickening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1918\" data-end=\"1980\"\u003e\n\u003ctd data-start=\"1918\" data-end=\"1952\" data-col-size=\"sm\"\u003eFlavors \u0026 beverages\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1952\" data-end=\"1980\"\u003edispersant \u0026 stabilizer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-start=\"1981\" data-end=\"2017\"\u003e\n\u003ctd data-start=\"1981\" data-end=\"1995\" data-col-size=\"sm\"\u003eChewing gum\u003c\/td\u003e\n\u003ctd data-col-size=\"sm\" data-start=\"1995\" data-end=\"2017\"\u003eelasticity \u0026 hold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 data-start=\"2019\" data-end=\"2039\"\u003eIngredients \u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2109\"\u003eGum arabic (acacia).\u003cbr data-start=\"2064\" data-end=\"2067\"\u003e Suitable for \u003cstrong data-start=\"2082\" data-end=\"2108\"\u003evegetarians and vegans\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch3 data-start=\"2111\" data-end=\"2122\"\u003eContents\u003c\/h3\u003e\n\u003cp data-start=\"2123\" data-end=\"2135\"\u003e50 g jar.\u003c\/p\u003e\n\u003ch3 data-start=\"2137\" data-end=\"2163\"\u003eUsage tips\u003c\/h3\u003e\n\u003cul data-start=\"2164\" data-end=\"2330\"\u003e\n\u003cli data-start=\"2164\" data-end=\"2216\"\u003e\n\u003cp data-start=\"2166\" data-end=\"2216\"\u003eUse dissolved in a hot or warm liquid.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2217\" data-end=\"2269\"\u003e\n\u003cp data-start=\"2219\" data-end=\"2269\"\u003eAverage dosage: \u003cstrong data-start=\"2234\" data-end=\"2268\"\u003e1 to 5% depending on the application\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2270\" data-end=\"2330\"\u003e\n\u003cp data-start=\"2272\" data-end=\"2330\"\u003eStore in a dry place, away from heat and humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103764889642,"sku":"F54850","price":3.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-fun-cakes-1.jpg?v=1772134252"},{"product_id":"gomme-xanthane","title":"Xanthan Gum","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\u003cdiv style=\"text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent;\"\u003e\n\u003cp style=\"color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0;\"\u003eFun cakes\u003c\/p\u003e\n\u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eXanthan Gum 50 g\u003c\/p\u003e\n\u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural thickener for cooking, baking, and gluten-free preparations\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003cp\u003eXanthan gum is a natural-origin powdered thickener obtained by fermenting sugar with the bacterium Xanthomonas campestris. It provides texture and stability to emulsions, glazes, sauces, and doughs without altering the taste of the preparations. Highly valued in technical baking and gluten-free cooking, it improves the flexibility and structure of doughs made from alternative flours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eProperties\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNatural origin:\u003c\/strong\u003e obtained by bacterial fermentation of sugar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eNeutral taste:\u003c\/strong\u003e does not alter the flavor or smell of preparations\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eActivatable cold or hot:\u003c\/strong\u003e dual versatility depending on the recipe\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStable in acidic environments:\u003c\/strong\u003e compatible with fruit juices, vinaigrettes, citrus\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eFreezes well:\u003c\/strong\u003e texture remains stable after thawing\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGluten-free:\u003c\/strong\u003e essential for alternative flours to restore elasticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGluten-free baking:\u003c\/strong\u003e breads, brioche, cookies, pie doughs with rice, buckwheat, or corn flours\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eEmulsion stabilization:\u003c\/strong\u003e vinaigrettes, mayonnaise, cold sauces\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCoulis and sauces:\u003c\/strong\u003e maintains texture and shine, both sweet and savory\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCake decorating:\u003c\/strong\u003e edible glue to fix sugar paste decorations\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eMolecular cuisine:\u003c\/strong\u003e stable mousses, spherifications, aromatic foams\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIce creams and sorbets:\u003c\/strong\u003e smooth texture, anti-crystallization\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003ePractical recipes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eEdible glue for edible decorations:\u003c\/strong\u003e mix 1\/4 teaspoon of xanthan gum with 4 tablespoons of water until you get a clear glue. Ideal for fixing sugar paste flowers, edible pearls, and glitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGranulating royal icing:\u003c\/strong\u003e mix 1 teaspoon of xanthan gum into 100 g of royal icing and let rest about 1 hour to obtain a more granular texture, perfect for snow effects and reliefs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlexible sugar paste:\u003c\/strong\u003e incorporate 5 g of xanthan gum into 250 g of sugar paste, knead and let rest 20 to 30 minutes. The paste becomes more elastic and easier to work with for wide coverings without tearing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGluten-free bread:\u003c\/strong\u003e add 1 to 2% of the flour weight (5 to 10 g per 500 g) to restore crumb elasticity and improve shelf life.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eSuggested dosages\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eSauces and coulis:\u003c\/strong\u003e 1 to 5 g per kg of liquid\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGluten-free baking:\u003c\/strong\u003e 1 to 2% of total flour weight\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIce creams and sorbets:\u003c\/strong\u003e 1 to 3 g per kg of mix\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eStable emulsions:\u003c\/strong\u003e 0.5 to 1 g per kg of preparation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n\u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eComposition and characteristics\u003c\/h3\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eIngredient:\u003c\/strong\u003e 100% xanthan gum (E415)\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eForm:\u003c\/strong\u003e fine powder\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003ePackage:\u003c\/strong\u003e 50 g jar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eAllergens:\u003c\/strong\u003e no declared allergens\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 12px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eGluten-free:\u003c\/strong\u003e yes, suitable for celiac diets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #fdf5e0; border-left: 4px solid #b98b35; padding: 15px 20px; margin-bottom: 25px; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0; font-weight: 500;\"\u003e\u003cstrong\u003eUsage advice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eTo avoid lumps, always disperse xanthan gum in a dry ingredient (sugar, flour) before adding it to the liquid, or use an immersion blender to disperse it directly. The final viscosity develops within 1 to 5 minutes depending on temperature. Once textured, the preparation maintains its consistency even when reheated.\u003c\/p\u003e\n\u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry place, protected from moisture and direct light. Close the jar tightly after each use to preserve the powder's properties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px;\"\u003e\n\u003ch3 style=\"color: #b98b35; font-size: 18px; margin-top: 0; margin-bottom: 15px; text-transform: uppercase;\"\u003eTo go further\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 10px;\"\u003eComplete your selection of technical ingredients for creative baking:\u003c\/p\u003e\n\u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/en\/collections\/additifs-alimentaires\"\u003efood additives\u003c\/a\u003e section to gel, stabilize, and texture.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover our \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/en\/collections\/aide-a-la-preparation\"\u003epreparation aids\u003c\/a\u003e for technical baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Work sugar paste with our premium \u003ca style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\" href=\"\/en\/collections\/pates-a-sucre\"\u003esugar pastes\u003c\/a\u003e section.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103768952874,"sku":"F54855","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-fun-cakes-1.jpg?v=1772134254"},{"product_id":"tartrate-de-potassium","title":"Cream of Tartar","description":"\u003ch2 data-start=\"936\" data-end=\"987\"\u003ePotassium Tartrate (Cream of Tartar) – 80 g\u003c\/h2\u003e\n\u003ch3 data-start=\"989\" data-end=\"1034\"\u003eThe secret ingredient for successful rising\u003c\/h3\u003e\n\u003cp data-start=\"1035\" data-end=\"1313\"\u003ePotassium \u003cstrong data-start=\"1038\" data-end=\"1063\"\u003etartrate\u003c\/strong\u003e, better known as \u003cstrong data-start=\"1091\" data-end=\"1110\"\u003ecream of tartar\u003c\/strong\u003e, is a natural ingredient widely used in baking and cooking. It acts as a \u003cstrong data-start=\"1211\" data-end=\"1242\"\u003eleavening and stabilizing agent\u003c\/strong\u003e, ensuring lightness, volume, and perfect hold for your preparations.\u003c\/p\u003e\n\u003chr data-start=\"1315\" data-end=\"1318\"\u003e\n\u003ch3 data-start=\"1320\" data-end=\"1338\"\u003eKey points\u003c\/h3\u003e\n\u003cul data-start=\"1339\" data-end=\"1870\"\u003e\n\u003cli data-start=\"1339\" data-end=\"1509\"\u003e\n\u003cp data-start=\"1341\" data-end=\"1509\"\u003e\u003cstrong data-start=\"1341\" data-end=\"1369\"\u003eNatural leavening powder\u003c\/strong\u003e: perfect when combined with \u003cstrong data-start=\"1403\" data-end=\"1428\"\u003esodium bicarbonate\u003c\/strong\u003e, it helps give volume and texture to cakes, muffins, and cookies.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1510\" data-end=\"1628\"\u003e\n\u003cp data-start=\"1512\" data-end=\"1628\"\u003e\u003cstrong data-start=\"1512\" data-end=\"1536\"\u003eEffective stabilizer\u003c\/strong\u003e: used to \u003cstrong data-start=\"1552\" data-end=\"1595\"\u003eset beaten egg whites\u003c\/strong\u003e, preventing them from collapsing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1629\" data-end=\"1759\"\u003e\n\u003cp data-start=\"1631\" data-end=\"1759\"\u003e\u003cstrong data-start=\"1631\" data-end=\"1645\"\u003eVersatile\u003c\/strong\u003e: found in many food preparations such as grape juice, canned fruits, or cookies.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1760\" data-end=\"1870\"\u003e\n\u003cp data-start=\"1762\" data-end=\"1870\"\u003e\u003cstrong data-start=\"1762\" data-end=\"1783\"\u003eSafe and regulated\u003c\/strong\u003e: authorized in the European Union, including in certain \u003cstrong data-start=\"1844\" data-end=\"1867\"\u003ebaby foods\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1872\" data-end=\"1875\"\u003e\n\u003ch3 data-start=\"1877\" data-end=\"1901\"\u003eProduct details\u003c\/h3\u003e\n\u003cul data-start=\"1902\" data-end=\"2265\"\u003e\n\u003cli data-start=\"1902\" data-end=\"1957\"\u003e\n\u003cp data-start=\"1904\" data-end=\"1957\"\u003e\u003cstrong data-start=\"1904\" data-end=\"1918\"\u003eIngredient\u003c\/strong\u003e: 100% potassium tartrate (E336)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1958\" data-end=\"1982\"\u003e\n\u003cp data-start=\"1960\" data-end=\"1982\"\u003e\u003cstrong data-start=\"1960\" data-end=\"1973\"\u003eNet weight\u003c\/strong\u003e: 80 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1983\" data-end=\"2028\"\u003e\n\u003cp data-start=\"1985\" data-end=\"2028\"\u003e\u003cstrong data-start=\"1985\" data-end=\"1995\"\u003eAppearance\u003c\/strong\u003e: fine white powder, odorless\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2029\" data-end=\"2151\"\u003e\n\u003cp data-start=\"2031\" data-end=\"2151\"\u003e\u003cstrong data-start=\"2031\" data-end=\"2046\"\u003eUsage\u003c\/strong\u003e: to be measured according to the recipe (generally 1\/4 teaspoon per egg white or per 100 g of flour)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2152\" data-end=\"2244\"\u003e\n\u003cp data-start=\"2154\" data-end=\"2244\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2170\"\u003eStorage\u003c\/strong\u003e: in a cool, dry place, protected from light and moisture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2245\" data-end=\"2265\"\u003e\n\u003cp data-start=\"2247\" data-end=\"2265\"\u003e\u003cstrong data-start=\"2247\" data-end=\"2258\"\u003eOrigin\u003c\/strong\u003e: EU\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2267\" data-end=\"2270\"\u003e\n\u003ch3 data-start=\"2272\" data-end=\"2298\"\u003eUsage tip\u003c\/h3\u003e\n\u003cp data-start=\"2299\" data-end=\"2561\"\u003eTo whip \u003cstrong data-start=\"2315\" data-end=\"2344\"\u003efirm egg whites\u003c\/strong\u003e, add \u003cstrong data-start=\"2354\" data-end=\"2409\"\u003e1\/4 teaspoon of cream of tartar per white\u003c\/strong\u003e before beating.\u003cbr data-start=\"2426\" data-end=\"2429\"\u003eCombined with \u003cstrong data-start=\"2452\" data-end=\"2476\"\u003ebaking soda\u003c\/strong\u003e, it perfectly replaces baking powder for more natural baking.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103777013802,"sku":"F54840","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/creme-de-tartre-fun-cakes-1.jpg?v=1772134256"},{"product_id":"poudre-de-gelatine","title":"Gelatin Powder - 60g","description":"\u003cp\u003e Pure Gelatin Powder is a high-quality natural gelling agent that will give your culinary creations the perfect texture you are looking for.\u003c\/p\u003e\n\u003cp\u003e This gelatin is entirely derived from beef skin and has a \u003cstrong\u003ehigh Bloom index of 150\u003c\/strong\u003e. The Bloom index measures the gelling strength of gelatin, and the higher it is, the stronger the gelling power.\u003c\/p\u003e\n\u003cp\u003e You can use it in many different ways:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt is perfect for binding and thickening creams.\u003c\/li\u003e\n\u003cli\u003eYou can use it to prepare mousses, bavarians, custards, and even fruit jams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e The recommended dosage is to \u003cstrong\u003eadd 20 grams of gelatin per liter of product\u003c\/strong\u003e to achieve the ideal thickening. If you want a firmer mixture, add 40 grams.\u003c\/p\u003e\n\u003cp\u003e Preparation is simple: dissolve the required amount of gelatin powder in the liquid, heat to 40 °C while stirring until the gelatin dissolves. Be careful not to cook the preparation. Then, let it cool and place the mixture in the refrigerator.\u003c\/p\u003e\n\u003cp\u003e Ingredients: Bovine gelatin (E441) with a Bloom index of 150. This product is certified \u003cstrong\u003eHalal\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e Important note: Gelatin cannot be used with certain fresh fruits such as pineapple, kiwi, papaya, mango, and ginger.\u003c\/p\u003e\n\u003cp\u003e Content: 60 grams. A convenient way to add the perfect texture to your culinary creations.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31103782682666,"sku":"F54845","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-gelatine-60g-fun-cakes-1.jpg?v=1772134258"},{"product_id":"gelatine-vegetale-1","title":"Vegetable gelatin","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-list{padding-left:20px;margin:10px 0}.vh-list li{margin:8px 0}.vh-list li::marker{color:#d7b36a}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003ePME Cake - Additives\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eVegetable Gelatin\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eA plant-based alternative to animal gelatin for your preparations\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eThis PME Cake vegetable gelatin replaces animal-derived gelatin in pastry preparations requiring gelling power, for vegetarian or pork-free recipes.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePlant-based\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eNature\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eGelling agent\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunction\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePork-free\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCompatibility\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUse\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelling entremets, bavarois and mousses\u003c\/li\u003e\n\u003cli\u003eStabilizing creams and mirror glazes\u003c\/li\u003e\n\u003cli\u003eVegetarian alternative in classic gelatin-based recipes\u003c\/li\u003e\n\u003cli\u003ePreparations intended for pork-free or vegetarian customers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e The dosage and incorporation method of plant-based gelatin often differ from those of animal gelatin; adjust the recipe accordingly.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical data\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePME Cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUnited Kingdom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNature\u003c\/td\u003e\n\u003ctd\u003ePlant-based gelling agent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eEntremets, mousses, mirror glazes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCan this gelatin be used in the same quantity as animal gelatin?\u003c\/summary\u003e\u003cp\u003eNo, gelling power varies according to the source: it is best to test the resulting texture before directly adapting a classic recipe.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs it suitable for pork-free recipes?\u003c\/summary\u003e\u003cp\u003eYes, its plant-based origin makes it a suitable alternative for pork-free and vegetarian preparations.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used in a mirror glaze?\u003c\/summary\u003e\u003cp\u003eYes, it is suitable for stabilizing mirror glazes as well as entremets and mousses.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover other functional ingredients in \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":31103875645482,"sku":"GUM408","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-vegetale-pme-1.png?v=1772134270"},{"product_id":"blanc-doeuf-en-poudre-special-patisserie-125g","title":"Egg White Powder - Special Pastry 125g","description":"\u003cp\u003e \u003cstrong\u003eFunCakes Egg White Powder - 125 g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eThe practical and professional solution for hassle-free baking!\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Benefits:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eDesigned for Bakers\u003c\/strong\u003e: An ideal alternative to fresh egg whites for your recipes.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003ePerfect Finish\u003c\/strong\u003e: Ideal for royal icing with a smooth and consistent texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEase of Use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eNo More Egg Separation\u003c\/strong\u003e: Forget separating egg whites with this ready-to-use product.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eEasy to Prepare\u003c\/strong\u003e: 10 g of powder mixed with 60 ml of water equals 2 fresh egg whites.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCulinary Versatility:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eMultiple Uses\u003c\/strong\u003e: Perfect for meringues, icings, mousses, and more.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eExcellent Stability\u003c\/strong\u003e: Remains stable during preparation and baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGuaranteed Quality:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eDehydrated Chicken Albumen\u003c\/strong\u003e: Pasteurized for safe use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: \u003cmeta charset=\"UTF-8\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eegg white\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e (100%) (dehydrated, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003echicken egg\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eHalal Certified\u003c\/strong\u003e: Suitable for a wide range of diets.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eAllergens\u003c\/strong\u003e: May contain traces of nuts, see bold ingredients.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eConvenient Packaging:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eAirtight Jar\u003c\/strong\u003e: 125 g of powder for optimal freshness and preservation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePractical Tips:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e⏲ \u003cstrong\u003eUse After Preparation\u003c\/strong\u003e: Use within 4 hours to ensure quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAdd FunCakes Egg White Powder to your baking toolkit for consistently delicious results.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31597986906154,"sku":"F54800","price":7.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/FUNCAKES2025_F54800_FunCakes_Egg_White_Powder_High_Whip_JPG.jpg?v=1788326183"},{"product_id":"levure-chimique","title":"Baking powder","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 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strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes 80 g Baking Powder\u003c\/strong\u003e is a \u003cstrong\u003eprofessional baking powder\u003c\/strong\u003e formulated with pure tartaric acid and sodium bicarbonate. Phosphate-free, aluminum-free, it guarantees \u003cstrong\u003eeven and consistent rising\u003c\/strong\u003e in all your cakes, muffins, cakes, pancakes, and madeleines. Convenient format in an 80 g resealable jar with integrated measuring spoon: precise weighing, optimal preservation, ready to use for demanding amateur bakers as well as professionals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBrand\u003c\/strong\u003e\u003cspan\u003eFunCakes (Netherlands)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003ePure baking powder\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposition\u003c\/strong\u003e\u003cspan\u003eTartaric acid + bicarbonate\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e80 g resealable jar\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDiet\u003c\/strong\u003e\u003cspan\u003eVegan, gluten-free, phosphate-free\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eDosage\u003c\/strong\u003e\u003cspan\u003e8 g per 250 g of flour\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003e Detailed information\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is baking powder?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eBaking powder (also called \u003cstrong\u003ebaking powder\u003c\/strong\u003e or \u003cstrong\u003ebaking powder\u003c\/strong\u003e) is a leavening agent that makes pastry dough rise through a \u003cstrong\u003echemical reaction\u003c\/strong\u003e rather than fermentation like baker's yeast. It is composed of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAn \u003cstrong\u003eacid agent\u003c\/strong\u003e (here tartaric acid E336, naturally derived from grapes)\u003c\/li\u003e\n\u003cli\u003eA \u003cstrong\u003ebasic agent\u003c\/strong\u003e (sodium bicarbonate E500)\u003c\/li\u003e\n\u003cli\u003eUpon contact with liquid and oven heat, the two components \u003cstrong\u003ereact and release carbon dioxide (CO₂)\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eThis gas forms \u003cstrong\u003eair bubbles\u003c\/strong\u003e that make the dough rise and give a light and fluffy crumb\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnlike baker's yeast, baking powder \u003cstrong\u003edoes not require rising time\u003c\/strong\u003e. It acts as soon as it goes into the oven, making it the ideal leavening agent for \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003efinanciers\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e, cakes, and other dense batter cakes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose this FunCakes baking powder?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes is one of the \u003cstrong\u003eleading European brands\u003c\/strong\u003e in home baking since 1985. Their 80 g baking powder stands out with 6 major advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure formulation\u003c\/strong\u003e with tartaric acid: no phosphate, no aluminum, no unnecessary additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmediate reaction\u003c\/strong\u003e upon contact with liquid and oven heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEven rising\u003c\/strong\u003e: no air pockets, regular crumb, perfect dome on muffins\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral taste\u003c\/strong\u003e: no typical metallic aftertaste of low-quality baking powders\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResealable jar with dispenser\u003c\/strong\u003e: practical, clean, optimal preservation\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVegan compatible, gluten-free, free of major allergens\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to commercial \u003cstrong\u003edisposable sachets\u003c\/strong\u003e of baking powder, the FunCakes 80 g jar version offers \u003cstrong\u003emore product\u003c\/strong\u003e (equivalent to 7 sachets), \u003cstrong\u003ebetter preservation\u003c\/strong\u003e (resealable) and \u003cstrong\u003echeaper per gram\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBaking powder vs baker's yeast: differences\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eBaking powder\u003c\/th\u003e\n\u003cth\u003eBaker's yeast\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMode of action\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChemical CO₂ reaction\u003c\/td\u003e\n\u003ctd\u003eBiological fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMineral salts (acid + base)\u003c\/td\u003e\n\u003ctd\u003eLiving fungus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRising time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNone (immediate action)\u003c\/td\u003e\n\u003ctd\u003e1 to 3 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal use\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCakes, muffins, loaf cakes\u003c\/td\u003e\n\u003ctd\u003eBread, brioche, pastries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDry, long shelf life (12-18 months)\u003c\/td\u003e\n\u003ctd\u003eFresh, short shelf life\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003ctd\u003eLightly leavened\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eFor \u003cstrong\u003ebrioche, bread, baguettes, or pastries\u003c\/strong\u003e, use a \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-baguette-francaise\" class=\"pl-link\"\u003ebaker's yeast\u003c\/a\u003e. For all thick batter cakes, baking powder is the one to use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDosage: how much to use in my recipes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003euniversal golden rule\u003c\/strong\u003e: \u003cstrong\u003e8 g of baking powder for 250 g of flour\u003c\/strong\u003e (about 2 level teaspoons).\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eAmount of flour\u003c\/th\u003e\n\u003cth\u003eBaking powder\u003c\/th\u003e\n\u003cth\u003eEquivalent\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e125 g\u003c\/td\u003e\n\u003ctd\u003e4 g\u003c\/td\u003e\n\u003ctd\u003e1 tsp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003ctd\u003e8 g\u003c\/td\u003e\n\u003ctd\u003e2 tsp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003ctd\u003e16 g\u003c\/td\u003e\n\u003ctd\u003e4 tsp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e750 g\u003c\/td\u003e\n\u003ctd\u003e24 g\u003c\/td\u003e\n\u003ctd\u003e6 tsp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003ctd\u003e32 g\u003c\/td\u003e\n\u003ctd\u003e8 tsp\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAdjustments according to batter type\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquid batters\u003c\/strong\u003e (\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003epancakes\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003ewaffles\u003c\/a\u003e): 10 g for 250 g of flour (faster rise)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free batters\u003c\/strong\u003e: 10-12 g for 250 g of flour (compensates for lack of structure)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery thick batters\u003c\/strong\u003e (dense cakes): 8 g standard is enough\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBeware of overdosing\u003c\/strong\u003e: too much baking powder = metallic taste, dry texture, and the cake ends up \u003cstrong\u003ecollapsing after baking\u003c\/strong\u003e. Better a little less than too much.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhen to incorporate it into the recipe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe pro method to never fail a rise:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1 — Sift together\u003c\/strong\u003e the flour AND baking powder before any other ingredient. This prevents lumps and distributes the powder evenly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2 — Add last\u003c\/strong\u003e the flour + baking powder mixture to the liquid ingredients. The chemical reaction starts as soon as it contacts moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3 — Mix quickly\u003c\/strong\u003e without overworking the dough (otherwise the CO₂ formed escapes)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4 — Bake immediately\u003c\/strong\u003e in an \u003cstrong\u003ealready preheated\u003c\/strong\u003e oven. The heat activates the second phase of the reaction (final rise)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCommon mistake to avoid\u003c\/strong\u003e: preparing the dough in advance and letting it rest for 30 minutes before baking. Much of the CO₂ escapes and the rise will be poor. For \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003emuffins\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003ebaked donuts\u003c\/a\u003e, it’s even critical: \u003cstrong\u003ehot oven, fresh dough, guaranteed rise\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is it for? (10 uses in home baking)\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes baking powder\u003c\/strong\u003e is the most used leavening agent in home baking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/muffins\" class=\"pl-link\"\u003eMuffins\u003c\/a\u003e\u003c\/strong\u003e and \u003cstrong\u003ecupcakes\u003c\/strong\u003e: even rise, perfect dome\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-financiers\" class=\"pl-link\"\u003eFinanciers\u003c\/a\u003e\u003c\/strong\u003e and \u003cstrong\u003emadeleines\u003c\/strong\u003e: characteristic melting texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweet and savory cakes\u003c\/strong\u003e: \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-cake-moelleux-aux-myrtilles\" class=\"pl-link\"\u003eblueberry cake\u003c\/a\u003e, \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-cake-marbre\" class=\"pl-link\"\u003emarble cake\u003c\/a\u003e, pound cake\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-genoise-classique\" class=\"pl-link\"\u003eGenoa sponge cakes\u003c\/a\u003e\u003c\/strong\u003e and risen cookies: airy rise\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-carrot-cake-2\" class=\"pl-link\"\u003eCarrot cake\u003c\/a\u003e\u003c\/strong\u003e, \u003cstrong\u003ebanana bread\u003c\/strong\u003e: dense but light crumb\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-brownie-fondant\" class=\"pl-link\"\u003eBrownies\u003c\/a\u003e\u003c\/strong\u003e light and \u003cstrong\u003eblondies\u003c\/strong\u003e: moist texture inside\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/fluffy-pancakes\" class=\"pl-link\"\u003ePancakes\u003c\/a\u003e\u003c\/strong\u003e and \u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/gaufres-croustillantes-et-moelleuses\" class=\"pl-link\"\u003ewaffles\u003c\/a\u003e\u003c\/strong\u003e: airy fluffy texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-donuts-au-four\" class=\"pl-link\"\u003eBaked donuts\u003c\/a\u003e\u003c\/strong\u003e, scones, American cookies: light puff pastry\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/la-meilleure-recette-de-crumble-aux-pommes\" class=\"pl-link\"\u003eApple crumble\u003c\/a\u003e\u003c\/strong\u003e and other crispy doughs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory batters\u003c\/strong\u003e: tempura, fritters, churros\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to know if it’s still active?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eBaking powder \u003cstrong\u003egradually loses its effectiveness\u003c\/strong\u003e over time and with moisture. Here's how to test it in 30 seconds:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot water test\u003c\/strong\u003e: pour 1 teaspoon of baking powder into a small glass of hot water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpected immediate reaction\u003c\/strong\u003e: it should foam instantly and abundantly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIf little or no foam\u003c\/strong\u003e: the baking powder is too old or has absorbed moisture — discard it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIf vigorous foam\u003c\/strong\u003e: active product, ready to use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePro tip: mark the \u003cstrong\u003eopening date\u003c\/strong\u003e with a permanent marker on the jar. After 6 months from opening (under optimal conditions), retest before each major use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to make your own self-raising flour?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eSelf-raising flour\u003c\/strong\u003e is widely used in Anglo-Saxon recipes. You can make it yourself with this baking powder:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProfessional recipe for 250 g self-raising flour\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250 g T55 or T65 flour\u003c\/li\u003e\n\u003cli\u003e8 g FunCakes baking powder (2 tsp)\u003c\/li\u003e\n\u003cli\u003e2 g fine salt (optional, balances flavors)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e: sift all ingredients together 2 to 3 times to distribute evenly, then store in an airtight container. Use like regular flour in your English recipes (scones, soda bread, victoria sponge, British pancakes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e: 2 to 3 months maximum (baking powder loses its effectiveness in flour beyond that).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy do my cakes collapse after baking?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003ecake collapse\u003c\/strong\u003e syndrome after baking is one of the most common problems in home baking. 5 possible causes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eToo much baking powder\u003c\/strong\u003e: too much CO₂ formed at the start of baking, the structure can't keep up and collapses. Follow the ratio 8 g \/ 250 g of flour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOven not hot enough\u003c\/strong\u003e: rising starts too slowly, no time to set the structure before the bubbles burst. Always preheat for 15 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpening the oven too early\u003c\/strong\u003e: the thermal shock causes the cake to collapse. Wait for 3\/4 of the baking time\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBatter too liquid\u003c\/strong\u003e: not enough flour to support the crumb. Check your proportions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnderbaking\u003c\/strong\u003e: center of the cake not cooked enough, structure still soft. Knife test in the center (should come out dry)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePro tip: for \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\" class=\"pl-link\"\u003eBlack Forest cakes\u003c\/a\u003e and other desserts, aim for \u003cstrong\u003ejust baked, not overdone\u003c\/strong\u003e. A slightly moist crumb in the center stays tender instead of collapsing when cooling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition, allergens, and nutrition\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Tartaric acid (E336), sodium bicarbonate (E500).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: no major allergens. \u003cstrong\u003eGluten-free\u003c\/strong\u003e, \u003cstrong\u003ephosphate-free\u003c\/strong\u003e, \u003cstrong\u003ealuminum-free\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with special diets\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e (100% mineral components)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetarian\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLactose-free\u003c\/strong\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDifference from regular baking powders\u003c\/strong\u003e: many supermarket baking powders contain \u003cstrong\u003esodium pyrophosphate (E450)\u003c\/strong\u003e or \u003cstrong\u003ealuminum phosphate\u003c\/strong\u003e. FunCakes is \u003cstrong\u003estrictly based on natural tartaric acid\u003c\/strong\u003e (from grapes), a modern formula without controversial additives.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and shelf life\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes \u003cstrong\u003eleavening powder\u003c\/strong\u003e has a long shelf life if stored properly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore opening\u003c\/strong\u003e: 12 to 18 months in a dry place, protected from humidity and direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter opening\u003c\/strong\u003e: 6 to 8 months under optimal conditions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal temperature\u003c\/strong\u003e: between 15 and 25°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeal tightly\u003c\/strong\u003e after each use: moisture is the number one enemy (it triggers premature reaction and deactivates the yeast)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNever store near\u003c\/strong\u003e: a sink, a stovetop, or a freezer (temperature and humidity fluctuations)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you doubt its effectiveness, \u003cstrong\u003edo the hot water test\u003c\/strong\u003e before each big baking to avoid wasting your ingredients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePro tips for perfect results\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 baker’s secrets to get the most out of this leavening powder:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlways sift\u003c\/strong\u003e with the flour to distribute evenly (prevents lumps and \"holes\" in the crumb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimal mixing\u003c\/strong\u003e once the yeast is incorporated: the dough should be homogeneous but not overworked\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreheated oven required\u003c\/strong\u003e: at least 15-20 minutes at baking temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdapted to altitude\u003c\/strong\u003e: if you bake in the mountains (above 1500 m), reduce the amount by 10-15% (lower atmospheric pressure = more vigorous rising)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCombine with baking soda\u003c\/strong\u003e in some acidic recipes (yogurt, lemon, vinegar) to boost rising — but no more than 1 teaspoon of additional baking soda.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCan commercial baking powder be replaced with this one?\u003c\/strong\u003e\u003cbr\u003eYes, perfectly. This baking powder is a \u003cstrong\u003epure baking powder\u003c\/strong\u003e. Use the same dosage as in your usual recipes (1 standard commercial sachet = 11 g = about 3 teaspoons of FunCakes).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s the difference compared to baking soda alone?\u003c\/strong\u003e\u003cbr\u003eBaking soda alone requires an acidic ingredient in the recipe (yogurt, lemon, vinegar) to react. FunCakes baking powder \u003cstrong\u003ealready contains tartaric acid\u003c\/strong\u003e, so rising is guaranteed even without an acidic ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used in savory recipes?\u003c\/strong\u003e\u003cbr\u003eAbsolutely. Ideal for savory doughnuts, tempura, light frying batter, cheese scones, soda bread. Same dosage as for sweet recipes (8 g \/ 250 g flour).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for people with gluten intolerance?\u003c\/strong\u003e\u003cbr\u003eYes, the composition is \u003cstrong\u003e100% gluten-free\u003c\/strong\u003e. This is a valuable asset for adapting recipes in gluten-free baking where rising is often a challenge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many times can I use it from the 80 g jar?\u003c\/strong\u003e\u003cbr\u003e80 g is equivalent to about 7 standard commercial baking powder sachets. Enough for \u003cstrong\u003e10 to 15 baking preparations\u003c\/strong\u003e depending on the recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it interchangeable with dry baker’s yeast?\u003c\/strong\u003e\u003cbr\u003eNo. Baking powder and baker’s yeast work in completely different ways. For \u003ca href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-des-cinnamon-rolls\" class=\"pl-link\"\u003ecinnamon rolls\u003c\/a\u003e, brioche, breads: baker’s yeast is mandatory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used with a bread machine?\u003c\/strong\u003e\u003cbr\u003eNot recommended. Bread machines are designed for biological fermentation (baker’s yeast). For cakes in a bread machine, check the \"cake\" mode which adjusts the program.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003e Patissland Tip:\u003c\/strong\u003e For \u003cstrong\u003eultra-light muffins and a perfect dome\u003c\/strong\u003e, use the pro technique: sift flour + 10 g of FunCakes baking powder + salt together in a bowl. Mix the liquid ingredients separately. Pour the liquids into the dry ingredients, mixing with a spatula for \u003cstrong\u003eno more than 15 seconds\u003c\/strong\u003e (the batter should remain slightly lumpy — this is normal!). Immediately bake at 200°C for the first 5 minutes (thermal shock for rising), then lower to 180°C to finish baking. Guaranteed result: domed top, airy crumb, nicely browned bottom.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":31747301670954,"sku":"F54825","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-chimique-fun-cakes-1.jpg?v=1772134736"},{"product_id":"poudre-de-meringue-113g","title":"Meringue Powder 150G","description":"\u003cp\u003e\u003cstrong\u003eMeringue Powder 150g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eDescription:\u003c\/strong\u003e Meringue powder is the ideal ingredient for creating delicious meringues, sumptuous pavlovas, and smooth buttercreams. Ready to use, this magical powder only requires a little water and, for the more indulgent, a touch of sugar.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eMeringue Preparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 120°C (100°C with fan).\u003c\/li\u003e\n\u003cli\u003eMix 14g of meringue powder with 125ml of water and 125g of fine sugar.\u003c\/li\u003e\n\u003cli\u003eBeat until you get a white foam.\u003c\/li\u003e\n\u003cli\u003eGradually incorporate 250g of granulated sugar.\u003c\/li\u003e\n\u003cli\u003eBeat until stiff peaks form.\u003c\/li\u003e\n\u003cli\u003ePipe onto a baking tray lined with parchment paper and dry in the oven for 1h30.\u003c\/li\u003e\n\u003cli\u003eLet cool in the oven.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003cstrong\u003eAmerican Buttercream Preparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix 190g of Crisco (available at Patissland), 35g of water, 450g of powdered sugar, and 1 tablespoon of meringue powder.\u003c\/li\u003e\n\u003cli\u003eAdd 40g of water and mix until smooth cream is obtained.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003cstrong\u003eNote:\u003c\/strong\u003e The consistency of this product is not suitable for royal icing.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried egg white (from cage-free eggs)\u003c\/li\u003e\n\u003cli\u003eSugar\u003c\/li\u003e\n\u003cli\u003eThickener: E466\u003c\/li\u003e\n\u003cli\u003eAcid: E330\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAllergens in bold\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003eMay contain traces of: gluten, milk, soy, lupin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eWeight:\u003c\/strong\u003e 150 grams\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":32267989123114,"sku":"F54790","price":7.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-meringue-150g-fun-cakes-1.jpg?v=1772135978"},{"product_id":"sirop-de-glucose-375g","title":"Glucose Syrup 375g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 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4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{list-style:none;margin:10px 0;padding:0}\n.vh-list li{position:relative;padding:0 0 10px 22px;font-size:14px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:8px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eFunCakes - Sugars\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlucose Syrup - 375 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAnti-crystallization syrup for confectionery, icings, and fondants.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eFunCakes Glucose Syrup is a thick, transparent syrup obtained by hydrolyzing starch and composed primarily of glucose. It prevents sugar crystallization, retains moisture, and adds shine and suppleness to preparations. Presented in a resealable 375 g jar, it can be measured by spoon or by weight.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e1\u003c\/span\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e375 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eNet content\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eResealable jar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGlucose syrup\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eNo additives\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e~70%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSweetening power\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eCompared with regular sugar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eUses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eConfectionery: nougats, marshmallows, spun sugar, soft caramels.\u003c\/li\u003e\n\u003cli\u003eShiny icings: royal icing, mirror glaze, rocky glaze.\u003c\/li\u003e\n\u003cli\u003eFondants and sugar paste: softens the texture and makes rolling out easier.\u003c\/li\u003e\n\u003cli\u003eGanaches: adds shine and extends shelf life.\u003c\/li\u003e\n\u003cli\u003eBiscuits and cookies: keeps them soft for several days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e the syrup is very viscous at room temperature. If it is too thick, immerse the closed jar in a bowl of lukewarm water for 5 to 10 minutes, or microwave it for 15 to 20 seconds at medium power. Never add water directly to the jar: this affects shelf life.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eTechnical information\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eGlucose syrup (100%)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eDepending on the starch source, may be derived from wheat: check the batch label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary suitability\u003c\/td\u003e\n\u003ctd\u003eSuitable for vegan, vegetarian, lactose-free, and halal diets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values (per 100 g)\u003c\/td\u003e\n\u003ctd\u003e1,360 kJ \/ 320 kcal, carbohydrates 80 g, of which sugars 30 g, fat 0 g, protein 0 g, salt 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e24 months unopened, 12 to 18 months after opening when tightly closed, between 15 and 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat quantity should be used for a mirror glaze or nougat?\u003c\/summary\u003e\u003cp\u003eFor a mirror glaze, use approximately 150 g of syrup with 150 g of sugar and 75 g of water, heated to 103 °C. For nougat, 80 g of syrup for 250 g of sugar is a common ratio (30 to 40% of the sugar's weight).\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan glucose syrup be replaced with honey or invert sugar?\u003c\/summary\u003e\u003cp\u003ePartially: honey adds a distinctive flavor and invert sugar is sweeter, but neither exactly reproduces the neutral anti-crystallization effect of glucose, especially in soft caramels and nougats.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs glucose syrup suitable for people with diabetes?\u003c\/summary\u003e\u003cp\u003eNo, its glycemic index is very high (close to 100). It should be avoided or replaced with a specific sweetener in cases of diabetes.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover \u003ca href=\"\/en\/collections\/funcakes\"\u003eall FunCakes products\u003c\/a\u003e, the \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003eMirror Glazes\u003c\/a\u003e collection, or \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003eBaking Aids\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39443793379370,"sku":"F54430","price":5.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-375g-fun-cakes-1.jpg?v=1772138369"},{"product_id":"poudre-de-lait-entier-150g","title":"Whole Milk Powder 150G","description":"\u003cp\u003e \u003cstrong\u003eFunCakes Whole Milk Powder - 150g\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eTransform your baked treats with FunCakes' rich whole milk powder! A touch of sweetness to enhance your creations and give them unmatched creaminess.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eKey Features\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eUnique Flavor\u003c\/strong\u003e : Enriches your pastries with a creamy sweetness.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eCaramelization\u003c\/strong\u003e : Ideal for achieving a golden appearance during baking thanks to the caramelization of milk sugars.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eGuaranteed Softness\u003c\/strong\u003e : Cakes, brownies, and cookies that are more tender than ever!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Details\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eFat Content\u003c\/strong\u003e : 26% milk fat.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eContent\u003c\/strong\u003e : 150 grams.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eIngredients\u003c\/strong\u003e : 100% whole \u003cstrong\u003emilk\u003c\/strong\u003e powder. Allergens are in bold. Caution: may contain traces of \u003cstrong\u003eegg\u003c\/strong\u003e and \u003cstrong\u003enuts\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose FunCakes Whole Milk Powder?\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cp\u003eAdd an extra dimension to your baked creations with this powder. Whether it's for a birthday cake, Sunday muffins, or tea-time cookies, give them a professional touch with FunCakes!\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39496876064810,"sku":"F54690","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-lait-entier-150g-fun-cakes-1.jpg?v=1772138829"},{"product_id":"stabilisateur-de-creme-fouettee-150g","title":"Whipped Cream Stabilizer 150G","description":"\u003ch3\u003eWhipped Cream Stabilizer 150G - FunCakes \u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription\u003c\/strong\u003e: FunCakes whipped cream stabilizer is your perfect ally for creating firm and deliciously sweet whipped cream. This stabilizing powder eliminates the need to add extra sugar, making your whipped cream ideal for all your pastry decorations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBenefits\u003c\/strong\u003e:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizes whipped cream\u003c\/strong\u003e for perfect hold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuilt-in sugar\u003c\/strong\u003e for optimal sweetness without adding extra sugar.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to use\u003c\/strong\u003e with a recommended dose of 75g for 500 ml of cream.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sugar, glucose syrup (dry), modified starch, gelling agents (E339, E450, E516, E401), thickener (E466).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: May contain traces of egg, milk, and nuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContent\u003c\/strong\u003e: 150 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIdeal for pastry chefs seeking stability in their creations, FunCakes whipped cream stabilizer guarantees professional results at home.\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":39563390386218,"sku":"F54685","price":3.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/stabilisateur-de-creme-fouettee-150g-fun-cakes-1.jpg?v=1772139912"},{"product_id":"poudre-magic-roll-out","title":"Magic Roll Out Powder","description":"\u003cp\u003e \u003cstrong\u003eRolling Powder - Magic Roll Out\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003eTransform your baking experience with Magic Roll Out powder! A magical solution for smooth rolling, preventing delicate doughs from sticking.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBenefits\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eVersatility\u003c\/strong\u003e : Perfect for fondant, marzipan, and more.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eNon-stick\u003c\/strong\u003e : No more sticky preparations! Ideal for dusting your molds.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eNatural\u003c\/strong\u003e : Made from ultra-fine potato starch.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e \u003cstrong\u003eTip\u003c\/strong\u003e : For optimal application, use a sifter or dusting bag. Recommendation: \u003ca href=\"https:\/\/chat.openai.com\/c\/37dbc832-e295-4254-911c-5f210d9de301#\" target=\"_new\"\u003ePowder bag for icing sugar at Patissland\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eIngredients\u003c\/strong\u003e : Potato starch, anti-caking agent: E551.\u003c\/li\u003e\n\u003cli\u003e \u003cstrong\u003eQuantity\u003c\/strong\u003e : 225 grams.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eAdd some magic to your baking with Magic Roll Out powder and experience unmatched ease when preparing your cakes and desserts!\u003c\/p\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":40066380988458,"sku":"F54425","price":3.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-magic-roll-out-fun-cakes-1.jpg?v=1772142271"},{"product_id":"sirop-de-sucre-inverti-375g-pot-funcakes","title":"Invert Sugar Syrup 375g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-bt-num{display:inline-flex;align-items:center;justify-content:center;width:24px;height:24px;background:#b98b35;color:#fff;border-radius:50%;font-size:12px;font-weight:700}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:150px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{list-style:none;margin:10px 0;padding:0}\n.vh-list li{position:relative;padding:0 0 10px 22px;font-size:14px;line-height:1.6}\n.vh-list li::before{content:'';position:absolute;left:0;top:8px;width:7px;height:7px;border-radius:50%;background:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eFunCakes - Sugars\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eInvert Sugar Syrup - 375 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eTechnical sugar for softer cakes and longer-lasting freshness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eFunCakes Invert Sugar Syrup is a blend of glucose and fructose obtained by inverting sucrose. Less prone to crystallization than regular sugar, it gives preparations a softer texture, provides high moisture retention to extend freshness, and adds a slight brown color during baking.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e1\u003c\/span\u003eCharacteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e375 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eNet content\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eResealable jar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e100%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eInvert sugar syrup\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eNo additives\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e5-10%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eRecommended dosage\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eOf the total sugar weight\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e2\u003c\/span\u003eUses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eChocolate ganaches, for a smooth and glossy texture.\u003c\/li\u003e\n\u003cli\u003eMoist gingerbread and brioche.\u003c\/li\u003e\n\u003cli\u003eFudgy brownies, for a moist crumb that lasts longer.\u003c\/li\u003e\n\u003cli\u003eHomemade jams, to limit recrystallization during storage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e add 5 to 10% invert sugar syrup based on the total sugar weight in the recipe to improve texture and extend shelf life without altering the flavor.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e3\u003c\/span\u003eTechnical information\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eInvert sugar syrup (100%)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNo declared allergens (check the batch label)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values (100 g)\u003c\/td\u003e\n\u003ctd\u003e1,199 kJ \/ 280 kcal, carbohydrates 70 g including sugars 70 g, fat 0 g, protein 0 g, salt 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eStore in a dry place at room temperature; close the jar tightly after use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e375 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003e\n\u003cspan class=\"vh-bt-num\"\u003e4\u003c\/span\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference between this and FunCakes glucose syrup?\u003c\/summary\u003e\u003cp\u003eGlucose syrup is neutral and primarily prevents crystallization, with less sweetening power than sugar. Invert sugar is sweeter than regular sugar and also provides a pronounced moisturizing effect and slight coloring during baking: the two are complementary rather than interchangeable.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I replace all the sugar in a recipe with this syrup?\u003c\/summary\u003e\u003cp\u003eNo, it is used as a supplement, generally at 5 to 10% of the total sugar weight, to benefit from its technical properties without changing the recipe's flavor balance.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes this syrup really help a cake keep longer?\u003c\/summary\u003e\u003cp\u003eYes: its strong moisture-retaining power keeps moisture in the crumb, delaying the drying of cakes, gingerbread, and brownies by several days compared with a recipe without invert sugar.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFind out more\u003c\/h3\u003e\n\u003cp\u003eDiscover \u003ca href=\"\/en\/collections\/funcakes\"\u003eall FunCakes products\u003c\/a\u003e or \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003eBaking Aids\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e ","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":40471103701034,"sku":"F54435","price":3.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-sucre-inverti-375g-fun-cakes-1.jpg?v=1772144216"},{"product_id":"sirop-de-glucose-325g","title":"Glucose Syrup 325g","description":"\u003cstyle\u003e\n#pl-gl{font-family:'Montserrat',Arial,sans-serif;color:#2a2419;line-height:1.7;background:#faf7f0;border:1px solid #e8dcc4;border-radius:12px;padding:24px;max-width:1100px;margin:0 auto;box-sizing:border-box}\n#pl-gl *{box-sizing:border-box}\n#pl-gl .b{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:10px;padding:18px 22px;margin:0 0 16px}\n#pl-gl h3{color:#b98b35;font-size:19px;font-weight:700;text-transform:uppercase;letter-spacing:.4px;margin:0 0 12px;padding-bottom:8px;border-bottom:2px solid #d7b36a}\n#pl-gl p{margin:0 0 12px;font-size:15px}\n#pl-gl p:last-child{margin-bottom:0}\n#pl-gl ul{margin:0;padding:0;list-style:none;font-size:15px}\n#pl-gl li{position:relative;padding-left:20px;margin:0 0 8px}\n#pl-gl li:before{content:\"\\2022\";color:#d7b36a;position:absolute;left:4px;font-weight:700}\n#pl-gl .note{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:6px;padding:16px 18px;margin:0 0 16px}\n#pl-gl .note p{font-size:14px}\n#pl-gl a{color:#9a7220;text-decoration:underline}\n\u003c\/style\u003e\n\u003cdiv id=\"pl-gl\"\u003e\n\u003cdiv class=\"b\"\u003e\n\u003cp\u003eGlucose syrup is a thick, transparent liquid sugar, essential in pastry, confectionery, and chocolate making. Its main function: to prevent sugar crystallization and to bring softness, flexibility, and shine to preparations. It is used in ganaches, glazes, caramels, candies, and sorbets. 325 g size.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eFeatures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThick, clear, and homogeneous liquid sugar\u003c\/li\u003e\n\u003cli\u003eAnti-crystallizing: prevents sugar graininess\u003c\/li\u003e\n\u003cli\u003eProvides softness, flexibility, and shine\u003c\/li\u003e\n\u003cli\u003eNeutral flavor, mildly sweet\u003c\/li\u003e\n\u003cli\u003e325 g size\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eUsage tips\u003c\/h3\u003e\n\u003cp\u003eIncorporate glucose syrup during cooking for caramels and candies, or hot into ganaches and glazes for a smooth and shiny texture. To measure it more easily, warm the jar or spoon slightly: the syrup becomes more fluid. It is also used in sorbets, where it limits ice crystal formation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note\"\u003e\n\u003cp\u003eStore glucose syrup at room temperature, with the jar tightly closed, away from humidity. A slightly oiled or warm spoon makes it easier to scoop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is glucose syrup used for in pastry?\u003cbr\u003e\u003c\/strong\u003eTo prevent sugar crystallization and to add softness and shine: ganaches, glazes, caramels, candies, and sorbets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan glucose syrup be replaced?\u003cbr\u003e\u003c\/strong\u003eDepending on the recipe, with inverted sugar or honey, but the result varies (taste, color, texture). Glucose remains the most neutral and the safest against crystallization.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to measure such a thick syrup?\u003cbr\u003e\u003c\/strong\u003eWarm the jar or spoon slightly to fluidify the syrup, then weigh directly into the preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"b\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003eComplete with our \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003emirror glazes\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/sosa\"\u003etechnical ingredients\u003c\/a\u003e range.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505619218474,"sku":"GL201","price":5.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-325g-pme-1.jpg?v=1772144761"},{"product_id":"gomme-arabique-20g","title":"Acacia Gum 20g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-list{padding-left:20px;margin:10px 0}.vh-list li{margin:8px 0}.vh-list li::marker{color:#d7b36a}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003ePME Cake - Additives\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGum Arabic, 20 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eEdible glue for assembling and hardening fondant decorations\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003ePME Cake gum arabic, in powder form for dilution, acts as edible glue for assembling fondant or gum paste elements, and can also slightly harden the surface of a decoration once dry.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e20 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePowder\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eForm\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eGlue\/hardener\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFunction\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUsage\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eAssembling fondant or gum paste elements (flowers, figurines)\u003c\/li\u003e\n\u003cli\u003eAttaching decorations to the surface of a covered cake\u003c\/li\u003e\n\u003cli\u003eSlightly hardening the surface of a dried piece\u003c\/li\u003e\n\u003cli\u003ePreparing a diluted solution in a little water before application\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e Dilute the gum arabic in a little water before use; an overly concentrated solution hardens too quickly to be easy to work with.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003ePME Cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUnited Kingdom\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e20 g, powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompatibility\u003c\/td\u003e\n\u003ctd\u003eFondant, gum paste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow should gum arabic be prepared before use?\u003c\/summary\u003e\u003cp\u003eDilute the powder in a little water until you obtain a fluid solution, then apply it with a brush to the surfaces to be glued.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is the difference compared with piping gel?\u003c\/summary\u003e\u003cp\u003eGum arabic is mainly used as glue and a hardener for fondant, while piping gel creates a shiny, transparent surface effect.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow long can the diluted solution be stored?\u003c\/summary\u003e\u003cp\u003ePrepare the amount needed for your work session; undiluted powder keeps longer than the ready-to-use solution.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover more preparation additives in \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PME Cake","offers":[{"title":"Default Title","offer_id":40505621119018,"sku":"GUM405","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-20g-pme-1.png?v=1772144765"},{"product_id":"glucose-en-poudre-500g","title":"Glucose powder 500g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - TECHNICAL SUGAR\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePowdered Glucose - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eDehydrated glucose 33 DE, derived from corn starch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa powdered glucose (33 DE) is dehydrated glucose syrup obtained through the partial enzymatic hydrolysis of corn starch. Its dry form allows precise dosing without adding water, which is useful for preparations where moisture must remain controlled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e33 DE\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e500 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ejar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCorn\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigin\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003efood starch\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCaramels and boiled sweets\u003c\/li\u003e\n\u003cli\u003ePulled sugar and blown sugar (dosing without added water)\u003c\/li\u003e\n\u003cli\u003eIce creams and sorbets (texture, anti-crystallization)\u003c\/li\u003e\n\u003cli\u003eFondants and icings\u003c\/li\u003e\n\u003cli\u003eSugar pastes and sweet decorations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e dissolve in a hot liquid for even incorporation, or sprinkle directly into a sugar preparation. Store in a dry place, protected from moisture, with the packaging tightly closed.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eDehydrated glucose syrup (source: corn)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone of the 14 major allergens listed under EU regulations are present in the composition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eWhite, hygroscopic powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eStore in a dry place, protected from moisture and light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy choose powder rather than liquid glucose?\u003c\/summary\u003e\u003cp\u003eThe powder does not add extra water: it is preferred for pulled sugar, blown sugar and cooking processes where moisture must remain controlled.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow should it be incorporated into a sugar preparation?\u003c\/summary\u003e\u003cp\u003eIt can be added directly to the sugar during cooking, or pre-dissolved in a little hot water for more even distribution.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is its role in ice cream?\u003c\/summary\u003e\u003cp\u003eIt limits the formation of ice crystals and adds smoothness, with less sweetening power than sucrose.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003eDiscover all \u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003eprofessional pastry ingredients\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":46519006036307,"sku":"50053","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-en-poudre-500g-sosa-1.jpg?v=1772145633"},{"product_id":"poudre-de-meringue-400g","title":"Meringue Mix 400G","description":"\u003ch2\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eEase and Superior Quality\u003c\/span\u003e:\u003c\/h2\u003e\n\u003cp\u003eThe Meringue Mix is the perfect choice for baking enthusiasts looking to make perfect meringues effortlessly. With just the addition of water and powdered sugar, you will get a preparation ready to be piped and baked.\u003c\/p\u003e\n\u003cp\u003eThis product consists of sugar, EGG WHITE powder, cornstarch, and flavoring. The recommended dosage is 100g of Meringue Mix, 60g of water, and 90g of powdered sugar. This blend will ensure a firm and crispy meringue while maintaining a soft center.\u003c\/p\u003e\n\u003cp\u003eThis product contains EGGS; please take this into account if you have allergies. It should be stored in a cool, dry place, away from direct light for an optimal shelf life of 24 months.\u003c\/p\u003e\n\u003cp\u003eNutritional values per 100g: Energy: 1673 kJ \/ 394 kcal, Fat: 0g of which saturated fatty acids: 0g, Carbohydrates: 88g of which sugars: 85g, Proteins: 10g, Salt: 0.25g.\u003c\/p\u003e\n\u003cp\u003eWith the Meringue Mix, enjoy ease of use and professional quality to create bakery-worthy meringues right at home.\u003c\/p\u003e","brand":"SARACINO","offers":[{"title":"Default Title","offer_id":46686170546515,"sku":"PAS008K04","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/mix-pour-meringue-400g-saracino-1.jpg?v=1772146250"},{"product_id":"pectine-50g","title":"Pectin","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eAzucren - Gelling Agent\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eAzucren Pectin\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eNatural fruit-derived gelling agent for homemade jams, jellies and glazes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eAzucren pectin is a natural gelling agent extracted from fruit. Incorporated before cooking, it ensures even setting and a consistent texture for jams, fruit jellies, fruit sauces and glazes, as well as any pastry preparation requiring gelling.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e30 g or 90 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eWeight\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003edepending on the packaging\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFruit\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigin\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003enatural pectin\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eBefore cooking\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eInstructions\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eincorporation into the preparation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eHomemade fruit jams and jellies\u003c\/li\u003e\n\u003cli\u003eFruit sauces and glazes\u003c\/li\u003e\n\u003cli\u003ePastries requiring gelling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePatissland's advice\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Mix the pectin with sugar before adding it to the fruit for better distribution and to prevent lumps. Adjust the exact amount according to the recipe used.\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eAzucren\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e30 g or 90 g, depending on the packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003efruit-derived pectin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003enatural gelling and thickening agent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003ea cool, dry place, away from light and moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow do I use Azucren pectin in homemade jam?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eIncorporate it into the preparation before cooking to ensure even gelling, adjusting the amount according to the recipe.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow can I prevent lumps when adding it to the fruit?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eFirst mix the pectin with sugar, then incorporate this mixture into the fruit for more even distribution.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs pectin suitable for glazes and fruit sauces?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eYes, it works just as well for jams and jellies as for fruit sauces and glazes requiring a gelled texture.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover our \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003efood additives\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/ingredients-techniques-pro\"\u003eprofessional technical ingredients\u003c\/a\u003e, to combine with \u003ca href=\"\/en\/products\/dextrose-600g\"\u003eAzucren dextrose\u003c\/a\u003e or \u003ca href=\"\/en\/products\/albumine-d-oeuf-en-poudre-125g\"\u003epowdered egg white\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":true},{"title":"90g","offer_id":50451191562579,"sku":"DE79895","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine90.png?v=1788174818"},{"product_id":"sesame-caramelise-600g","title":"Caramelized Sesame 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - CARAMELIZED NUT\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eCaramelized Sesame - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSesame seeds coated with a fine layer of golden honey caramel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa caramelized sesame consists of sesame seeds individually coated with a fine layer of golden caramel made from sugar, honey and citric acid. The result offers a clean crunch and a sweet-roasted signature, ready to use without preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003epouch\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eReady to use\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUse\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ewithout preparation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eUniform golden\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eColor\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003efine caramel\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFinishing for tarts, entremets, financiers and cookies\u003c\/li\u003e\n\u003cli\u003eInclusion in chocolate bars, mendiants and textured ganaches\u003c\/li\u003e\n\u003cli\u003eCrunchy topping for creamy desserts, mousses and ice creams\u003c\/li\u003e\n\u003cli\u003ePoke bowls, salads and Asian dishes\u003c\/li\u003e\n\u003cli\u003eYogurts, porridge and fromage blanc for breakfast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e add it at the last moment to wet preparations (mousses, creams, sauces) to preserve its crunch. Store in a cool, dry place away from light, with the pouch tightly closed or transfer to an airtight jar.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eSesame, sugar, honey, acidity regulator: citric acid (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains sesame seeds. May contain traces of soy, eggs, peanuts, milk, tree nuts, celery, mustard and sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eCrunchy seeds, fine caramel coating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place away from light, with the packaging tightly closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e600 g pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference compared with Sosa caramelized black sesame?\u003c\/summary\u003e\u003cp\u003eBlack sesame adds a dark color and a more roasted note; this classic sesame offers a more golden, sweet-roasted profile, with a hint of acidity from the honey and citric acid.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used in a savory recipe?\u003c\/summary\u003e\u003cp\u003eYes, it works well in poke bowls, salads and Asian stir-fried dishes for a sweet, crunchy contrast.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow can you prevent it from softening?\u003c\/summary\u003e\u003cp\u003eAdd it at the very last moment to wet preparations, and keep the pouch tightly closed away from moisture.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eDiscover all the \u003ca href=\"\/en\/collections\/fruits-secs-eclats-et-poudre\"\u003enuts, pieces and powders\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/decors-comestibles\"\u003eedible decorations\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":47786723344723,"sku":"39020","price":17.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sesame-caramelise-600g-sosa-1.jpg?v=1772150493"},{"product_id":"cacahuetes-caramelisees-600g","title":"Caramelized Peanuts 600g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - CARAMELIZED NUT\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eCaramelized Peanuts - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eNicaraguan peanuts coated in caramel, ready to use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa caramelized peanuts come from Nicaragua, selected for their consistent size and flavor. A hot coating gives them a thin, shiny and crunchy caramel shell without masking the peanut's flavor. Ready to use, with no prior preparation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e600 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ebag\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNicaragua\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePeanut origin\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eReady to use\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eUse\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ewithout preparation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eEntremets decoration on mirror or velvet glaze\u003c\/li\u003e\n\u003cli\u003eInclusions in mousses, whipped ganaches and praline crémeux\u003c\/li\u003e\n\u003cli\u003eTopping for ice creams and plated desserts\u003c\/li\u003e\n\u003cli\u003eChopped praline crisps in feuillantine\u003c\/li\u003e\n\u003cli\u003eFilled chocolates and mendiants\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e store them in a cool, dry place, away from light and moisture, with the bag tightly resealed after each use. Avoid thermal shock (cold followed by room temperature), which causes condensation and softens the shell.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003ePeanut (Nicaragua), sugar, olive oil, glucose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains peanuts. May contain traces of eggs, soy, milk, tree nuts, sesame, sulfur dioxide and sulfites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eThin, crunchy shell, tender inside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, away from light and moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e600 g bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eAre these peanuts already salted?\u003c\/summary\u003e\u003cp\u003eNo, they contain no salt: only the sugar–olive oil–glucose caramel coats the peanut.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan they be chopped for a praline crisp?\u003c\/summary\u003e\u003cp\u003eYes, roughly chopped, they add crunch to a feuillantine or praline crisp.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow do they differ from Sosa caramelized pecans?\u003c\/summary\u003e\u003cp\u003eThe flavor profile changes depending on the nut used; the coating recipe (sugar, olive oil, glucose) remains similar for a comparable crunch.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo take it further\u003c\/h3\u003e\n\u003cp\u003eDiscover all \u003ca href=\"\/en\/collections\/fruits-secs-eclats-et-poudre\"\u003enuts, pieces and powders\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/decors-comestibles\"\u003eedible decorations\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":47786751787347,"sku":"50732","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/cacahuete.png?v=1787912348"},{"product_id":"glycerine-50ml","title":"Glycerine 50ml","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin-bottom:6px;padding-left:4px;font-size:14px}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eRainbow Dust - Fondant Additives\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGlycerin 50 ml\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSoftening liquid for fondant and royal icing, 50 ml bottle.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eRainbow Dust Glycerin is an odorless, syrupy liquid that softens fondant and smooths royal icing. Added in small amounts, it makes fondant easier to work with for precise decorations and prevents icing from becoming too stiff.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFeatures\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e50 ml\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCapacity\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eOdorless\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eNature\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eA few drops\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSoftening fondant before modeling\u003c\/li\u003e\n\u003cli\u003eSofter, less brittle royal icing\u003c\/li\u003e\n\u003cli\u003eMaking homemade fondant\u003c\/li\u003e\n\u003cli\u003eFine, detailed decorations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e add the glycerin in small amounts; a few drops are enough to soften fondant or royal icing without affecting its taste.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical information\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eRainbow Dust\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCapacity\u003c\/td\u003e\n\u003ctd\u003e50 ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eGlycerin E422\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eNon-GMO, kosher certified\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRoom temperature, bottle tightly closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eHow much glycerin should be added to royal icing?\u003c\/summary\u003e\u003cp\u003eA few drops are enough to soften the texture and prevent it from becoming too stiff or brittle.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes glycerin change the taste of preparations?\u003c\/summary\u003e\u003cp\u003eNo, it is odorless and blends easily without affecting the taste of preparations.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used to make homemade fondant?\u003c\/summary\u003e\u003cp\u003eYes, glycerin is a key ingredient for achieving the desired texture in homemade fondant.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/products\/gomme-adragante\"\u003eTragacanth Gum (choose the format)\u003c\/a\u003e · \u003ca href=\"\/en\/products\/poudre-tylo-choisir-le-format\"\u003eTylo Powder (choose the format)\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/modelage\"\u003eAll modeling tools\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/rainbow-dust\"\u003eThe Rainbow Dust collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"RAINBOW DUST","offers":[{"title":"Default Title","offer_id":49499200127315,"sku":"CE-GLY-50ML","price":2.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glycerine-50ml-rainbow-dust-1.jpg?v=1772152432"},{"product_id":"poudre-meringue-wilton-120g-substitut-blanc-oeuf","title":"Meringue Powder 120 g","description":"\u003cp\u003e\u003cstrong\u003eWilton Meringue Powder - 120 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWilton meringue powder is the perfect ally for your baking projects. Designed as a convenient alternative to egg whites, it allows you to make airy meringues, shiny royal icings, and soft cookies with a flawless finish. Say goodbye to the risks associated with raw eggs and enjoy a simplified and reliable culinary experience.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003eMain Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEgg white substitute\u003c\/strong\u003e:\u003cbr\u003eEasily prepare meringues, royal icings, and decorations without using raw eggs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConsistent results\u003c\/strong\u003e:\u003cbr\u003eGet icings that harden with a glossy finish and stable, airy meringues.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConvenient size\u003c\/strong\u003e:\u003cbr\u003e120 g jar, ideal for various preparations, small or large.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to use\u003c\/strong\u003e:\u003cbr\u003eSuitable for beginner and expert bakers for flawless results every time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003eUsage Tips:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the meringue powder with water according to the instructions to obtain reconstituted egg whites.\u003c\/li\u003e\n\u003cli\u003eAdd sugar or flavorings for preparations tailored to your needs.\u003c\/li\u003e\n\u003cli\u003eUse for your meringues, royal icings, or other pastry creations.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003eAdditional Information:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: See allergens indicated in bold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: Store in a dry place away from light.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet content\u003c\/strong\u003e: 120 g.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003eBring stability and simplicity to your pastries with Wilton meringue powder, an essential product for lovers of perfect sweets!\u003c\/p\u003e","brand":"WILTON","offers":[{"title":"Default Title","offer_id":49924781769043,"sku":"04-0-0511","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-meringue-120-g-wilton-1.jpg?v=1772154663"},{"product_id":"bicarbonate-de-soude-200g","title":"Baking Soda 200g","description":"\u003cdiv class=\"vh-w\"\u003e\n\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}.vh-list{padding-left:0;list-style:none;margin:10px 0}.vh-list li{padding-left:22px;position:relative;margin-bottom:8px;font-size:14px}.vh-list li::marker{color:#d7b36a}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cspan class=\"vh-c\"\u003eFood additives\u003c\/span\u003e\u003ch3 class=\"vh-t\"\u003eDr. Oetker Baking Soda\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003e200 g, E500 leavening agent for low-acid doughs and natural cleaning\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOverview\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eDr. Oetker baking soda (E500) provides gentle, even leavening for low-acid doughs: gingerbread, cookies, biscuits, and pancakes. It needs an acidic ingredient (lemon, buttermilk, yogurt, or cream of tartar) or the heat of the oven to activate fully. The 200 g packet is suitable for regular baking use as well as household use as a natural cleaner.\u003c\/p\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e200 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eNet weight\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE500\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eLeavening agent\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003eSodium carbonates\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eVegan\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDiet\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGingerbread, cookies, and biscuits: gentle leavening without excessive volume\u003c\/li\u003e\n\u003cli\u003ePancakes and fried batters: light, even texture\u003c\/li\u003e\n\u003cli\u003eCombine with an acidic ingredient (lemon, buttermilk, yogurt, cream of tartar) to trigger the reaction\u003c\/li\u003e\n\u003cli\u003eNatural cleaner: baking soda and water paste for kitchen surfaces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eDosing advice:\u003c\/strong\u003e follow the quantity indicated in the recipe; excess baking soda leaves a metallic taste and yellows the crumb. Reseal the packet after each use and store it in a dry place away from heat.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical information\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredient\u003c\/td\u003e\n\u003ctd\u003eE500 leavening agent (sodium carbonates)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e0 kJ \/ 0 kcal per 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e0 g, of which saturates 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0 g, of which sugars 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e67.5 g per 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiet\u003c\/td\u003e\n\u003ctd\u003eSuitable for vegetarians and vegans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place; reseal the packet after use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference between baking soda and baking powder?\u003c\/summary\u003e\u003cp\u003eBaking soda is a pure leavening agent (E500) that needs an acidic ingredient to activate, whereas baking powder already contains this acid combined with the leavening agent. Baking soda is therefore best suited to recipes containing lemon, buttermilk, yogurt, or cream of tartar.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan this baking soda be used for anything other than baking?\u003c\/summary\u003e\u003cp\u003eYes, mixed with a little water, it forms a natural cleaning paste that is useful for degreasing countertops and utensils. However, reserve a packet for this purpose to prevent any odor transfer to your preparations.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow should baking soda be stored after opening?\u003c\/summary\u003e\u003cp\u003eReseal the packet tightly after each use and store it in a cool, dry place, away from moisture, which causes it to clump.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eCombine with \u003ca href=\"\/en\/products\/6-sachets-de-creme-de-tartre\"\u003eDr. Oetker Cream of Tartar\u003c\/a\u003e to prepare homemade baking powder, using 2 parts cream of tartar to 1 part baking soda. Find more leavening agents in \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives\u003c\/a\u003e and all the technical ingredients in \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003eBaking aids\u003c\/a\u003e. Explore the \u003ca href=\"\/en\/collections\/dr-oetker\"\u003eDr. Oetker collection\u003c\/a\u003e as well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980270838099,"sku":"213642","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/bicarbonate-de-soude-200g-dr-oetker-1.jpg?v=1772154859"},{"product_id":"6-sachets-de-levure-chimique","title":"6 sachets of baking powder","description":"\u003cdiv class=\"vh-w\"\u003e\n\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}.vh-list{padding-left:0;list-style:none;margin:10px 0}.vh-list li{padding-left:22px;position:relative;margin-bottom:8px;font-size:14px}.vh-list li::marker{color:#d7b36a}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}.vh-tip strong{font-style:normal;color:#b98b35}.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}.vh-table tr:last-child td{border-bottom:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cspan class=\"vh-c\"\u003eGluten-free food additives\u003c\/span\u003e\u003ch3 class=\"vh-t\"\u003eDr. Oetker Gluten-Free Baking Powder\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003e6 pre-portioned 5 g sachets, a convenient format for small batches of baked goods\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eOverview\u003c\/h3\u003e\n\u003cp class=\"vh-intro\"\u003eDr. Oetker gluten-free baking powder combines raising agents (E450, E500) and starch in individual 5 g sachets, equivalent to one teaspoon. This convenient format is suitable for occasional baking, cakes, scones and biscuits, providing accurate dosing without scales or an opened sachet losing freshness.\u003c\/p\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 x 5 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePre-portioned sachets\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eGluten-free\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDiet\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1 sachet\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003e= 1 tsp\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCakes, scones, loaf cakes and shortbread biscuits: even rising and a fine crumb\u003c\/li\u003e\n\u003cli\u003eIndividually sealed sachets: freshness guaranteed until opening, with no product left exposed to air\u003c\/li\u003e\n\u003cli\u003eAlternative to self-raising flour: 2 sachets, or 10 g, for 225 g of plain flour\u003c\/li\u003e\n\u003cli\u003eFormat suited to testing, small batches and occasional recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eUsage tip:\u003c\/strong\u003e mix the baking powder thoroughly with the flour before adding the liquids, then bake promptly once the batter is ready. Store unopened sachets in a cool, dry place.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical information\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eRaising agents E450 (diphosphates), E500 (sodium carbonates), starch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e6 pre-portioned 5 g sachets, 30 g total\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e331 kJ \/ 78 kcal per 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e0 g, of which saturates 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e19 g, of which sugars 0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e0.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e45.7 g per 100 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiet\u003c\/td\u003e\n\u003ctd\u003eGluten-free, suitable for vegetarians and vegans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy choose sachets rather than a large bulk pack?\u003c\/summary\u003e\u003cp\u003eThe 6 pre-portioned 5 g sachets are suitable for occasional baking and small quantities, with no need for scales and no opened pack losing freshness. For regular use or larger quantities, \u003ca href=\"\/en\/products\/levure-chimique-sans-gluten-500-g\"\u003e500 g Gluten-Free Baking Powder\u003c\/a\u003e is more suitable.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs this baking powder really gluten-free?\u003c\/summary\u003e\u003cp\u003eYes, its composition of raising agents E450 and E500 and starch contains no gluten, making it suitable for people following a gluten-free diet.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow do I replace self-raising flour with these sachets?\u003c\/summary\u003e\u003cp\u003eMix 2 sachets, or 10 g, into 225 g of plain flour, thoroughly and while dry, before adding the recipe's liquids.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFurther information\u003c\/h3\u003e\n\u003cp\u003eNeed a larger format for regular production? Discover \u003ca href=\"\/en\/products\/levure-chimique-sans-gluten-500-g\"\u003e500 g Gluten-Free Baking Powder\u003c\/a\u003e. Find more products in \u003ca href=\"\/en\/collections\/sans-gluten\"\u003eGluten-free\u003c\/a\u003e and \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives\u003c\/a\u003e. Also explore \u003ca href=\"\/en\/collections\/dr-oetker\"\u003ethe Dr Oetker collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"DR OETKER","offers":[{"title":"Default Title","offer_id":49980311273811,"sku":"213804","price":1.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/6-sachets-de-levure-chimique-dr-oetker-1.jpg?v=1772154870"},{"product_id":"pectine-325-nh-95-500-g","title":"Pectin 325 NH 95 - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectin\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectin 325 NH 95 - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eLMA amidated pectin for jams and fruit-based fillings, thermoreversible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Pectin 325 NH 95 is a low-methoxyl amidated pectin (LMA), designed for jams and fruit-based fillings. It provides a firm, stable texture, with the final effect reached after 24 hours of resting, and remains thermoreversible: the preparation can be reheated and reworked without loss of quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0.5 to 1.5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage by application\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3.2 to 3.5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOptimal medium\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eThermoreversible\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eJams and fruit fillings\u003c\/li\u003e\n\u003cli\u003ePastry creams and gelling agents\u003c\/li\u003e\n\u003cli\u003ePreparations requiring at least 20% fruit and 50% sugar\u003c\/li\u003e\n\u003cli\u003eTextures that can be reheated and reworked\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e mix the pectin with the sugar before incorporating it into the pulp under vigorous stirring, bring to a boil, then add an acid to activate gelling. The final texture is only reached after 24 hours of resting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eJams: 0.5 to 1%. Gelling agent or creamy preparations: 1 to 1.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eLow-methoxyl pectin (E440ii), sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25°C, in a dry place (humidity below 60%), protected from light and strong odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat can replace NH pectin in a recipe?\u003c\/summary\u003e\u003cp\u003eDepending on the application, yellow pectin or gelatin can replace 325 NH 95, but the result differs: NH pectin is thermoreversible and suitable for fruit-based preparations, while yellow pectin produces an irreversible gel and gelatin melts when heated. The choice depends on the desired texture and heat resistance.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy should you wait 24 hours before assessing the texture?\u003c\/summary\u003e\u003cp\u003eThis pectin's gelling develops gradually after cooking: the final texture only appears after a full 24-hour rest in the refrigerator, which is why the recipe should not be adjusted before then.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a preparation made with Pectin 325 NH 95 be reheated?\u003c\/summary\u003e\u003cp\u003eYes, this is one of its advantages: the pectin is thermoreversible, so the preparation can be reheated and reworked without losing its gelling properties, unlike conventional yellow pectin.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eGoing further\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003ePâtisserie Pro collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105439519059,"sku":"41482","price":42.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-325-nh-95-500-g-sosa-1.jpg?v=1772154915"},{"product_id":"pectine-acid-free-500-g","title":"Pectin Acid Free - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectine\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePectine Acid Free - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCalcium-enriched LMA pectin for creams, custards, and dairy products without acidity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Pectine Acid Free is an amidated pectin enriched with calcium, designed to gel without acidity: creams, custards, dairy products, or fermented products. It is thermoreversible between 40 and 60 °C and does not cause syneresis, providing smooth, homogeneous textures even in calcium-rich environments.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0.5 to 2%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage by preparation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e40 to 60 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eThermoreversible range\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eSyneresis-free\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCustards and crème anglaise\u003c\/li\u003e\n\u003cli\u003eJellies and reduced-fat dairy products\u003c\/li\u003e\n\u003cli\u003eHigh-calcium preparations\u003c\/li\u003e\n\u003cli\u003eHomogeneous textures without water release\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e mix the pectin with the sugar at a 1:5 ratio, incorporate into the liquid while mixing vigorously, heat to 80–85 °C, then let rest for 24 hours to achieve the final texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eCustards: 0.5 to 0.7%. Crème anglaise: 1 to 1.2%. Jellies: 1.5 to 2%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eAmidated pectin (E440ii), dextrose, calcium sulfate (E516)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, milk, soy, sulfites, eggs, mustard, celery, sesame, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25 °C, in a dry place (humidity below 60%), protected from light and strong odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy use an acid-free pectin?\u003c\/summary\u003e\u003cp\u003eCreams, custards, and dairy products have a pH that is too high for conventional pectins, which require an acidic environment. Pectine Acid Free is enriched with calcium to gel these neutral preparations without adding acid.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is syneresis, and why does this pectin prevent it?\u003c\/summary\u003e\u003cp\u003eSyneresis is the release of water sometimes seen on the surface of a gel after a few hours. This pectin’s calcium-enriched formulation maintains a stable network that retains water, ensuring a smooth texture over time.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used in a very calcium-rich environment?\u003c\/summary\u003e\u003cp\u003eYes, that is precisely one of its strengths: it was designed to work even in high-calcium preparations, unlike other pectins that lose their gelling power in such conditions.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003ePâtisserie Pro collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105485853011,"sku":"41543","price":39.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-acid-free-500-g-sosa-1.jpg?v=1772154917"},{"product_id":"gomme-arabique-500-g","title":"Gum arabic - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Texturizer\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePowdered Acacia Gum - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eNatural polysaccharide: versatile thickener, emulsifier, and stabilizer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa powdered acacia gum is a naturally derived polysaccharide used as a thickener, emulsifier, and stabilizer. It can be incorporated directly into liquid preparations, hot or cold, without preheating, but remains insoluble in alcohol and fats.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eThickener\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePrimary function\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eEmulsifier\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSecondary function\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAdditive code\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFoam and emulsion stabilization\u003c\/li\u003e\n\u003cli\u003eSoft candies and bulking agents\u003c\/li\u003e\n\u003cli\u003eEmulsified sauces and creams\u003c\/li\u003e\n\u003cli\u003eDirect addition without preheating\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e incorporate acacia gum directly into the liquid preparation, hot or cold, without preheating. It remains insoluble in alcohol and fats.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eAcacia gum (E414)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, milk, soy, egg, mustard, celery, sesame, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25°C, in a cool, dry place, protected from moisture and strong odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDoes acacia gum need to be heated before use?\u003c\/summary\u003e\u003cp\u003eNo, it can be incorporated directly into a liquid preparation, hot or cold, without any special preheating.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes it work in a fatty or alcoholic preparation?\u003c\/summary\u003e\u003cp\u003eNo, it is insoluble in fats and alcohol, so it is best reserved for water-based preparations, foams, or classic emulsions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is the difference between locust bean gum or xanthan gum?\u003c\/summary\u003e\u003cp\u003eAcacia gum is primarily valued for its emulsifying and stabilizing properties, whereas locust bean gum and xanthan gum are mainly pure thickeners. The choice depends on the desired texture and stability.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105531924819,"sku":"40414","price":18.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-arabique-500-g-sosa-1.jpg?v=1772154919"},{"product_id":"pectine-medium-rapid-set-500-g","title":"Pectin medium rapid set - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectin\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eMedium Rapid Set Pectin - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCitrus pectin for traditional jams and fruit jellies, freezable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Medium Rapid Set Pectin is a 100% natural gelling agent derived from citrus peels, suitable for recipes with a high sugar content and low pH: traditional jams, fruit jellies, and spreads. Unlike NH pectin, it is thermoirreversible and withstands freezing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e0.5 to 1.5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage by application\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3.1 to 3.5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOptimal range\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreezable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eTraditional jams and spreads\u003c\/li\u003e\n\u003cli\u003eSliceable fruit jellies\u003c\/li\u003e\n\u003cli\u003ePreparations requiring prolonged cooking\u003c\/li\u003e\n\u003cli\u003eTextures that withstand freezing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e mix the pectin with the sugar, incorporate it into the fruit purée while stirring vigorously, bring to a boil, then add an acid to activate gelling. Use at least 50% added sugar for proper setting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003eJams: 0.5 to 1%. Fruit jellies: 1 to 1.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003ePectin (E440i), dextrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone reported\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25 °C, in a dry place, protected from light and strong odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference compared with Pectin 325 NH 95?\u003c\/summary\u003e\u003cp\u003eMedium Rapid Set is thermoirreversible: once gelled, its texture no longer melts when heated, unlike NH. It can also be frozen, making it more suitable for traditional jams and fruit jellies than for glazes that need to be reworked.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a preparation made with this pectin be frozen?\u003c\/summary\u003e\u003cp\u003eYes, that is one of its advantages: it retains its gelling properties even after freezing, unlike other pectins intended for immediate use.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat level of sugar should you aim for?\u003c\/summary\u003e\u003cp\u003eAt least 50% added sugar in the preparation, with a pH between 3.1 and 3.5, to achieve proper, stable gelling.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo take it further\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003ePâtisserie Pro collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine_medium_rapide.png?v=1787904334"},{"product_id":"pectine-jaune-500-g","title":"Yellow pectin - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectin\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eYellow Pectin - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCitrus pectin for firm, rigid gels, resistant to oven cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Yellow Pectin is a citrus peel pectin intended for jams, jellies, fruit pastes, and glazes requiring a firm and rigid or firm and elastic gel. It is not thermoreversible or freezable, but it is perfectly suited to oven cooking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8 to 25 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage according to texture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3.2 to 3.5\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOptimal conditions\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNot thermoreversible\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eFirm and elastic jams and glazes (8–15 g\/kg)\u003c\/li\u003e\n\u003cli\u003eFirm molded fruit pastes and jellies (15–25 g\/kg)\u003c\/li\u003e\n\u003cli\u003ePreparations requiring oven cooking\u003c\/li\u003e\n\u003cli\u003eVisually opaque and stable gels\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e incorporate the pectin into a liquid at 40 °C, mixing it with sugar to prevent lumps; bring to a boil, add an acid (lemon juice or citric acid) to activate gelling, then let it rest for 24 hours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003ePectin (E440i), sucrose, tetrasodium diphosphate (E450iii), tripotassium citrate (E332ii), citric acid (E330)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25 °C, in a cool, dry place, protected from moisture and strong odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eCan a preparation made with yellow pectin be reheated?\u003c\/summary\u003e\u003cp\u003eNo, unlike Pectin 325 NH 95, yellow pectin is not thermoreversible: once the gel has formed, it does not melt again when heated, making it ideal for fruit pastes and jellies intended to be cut.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be frozen?\u003c\/summary\u003e\u003cp\u003eNo, this pectin is not designed for freezing; it is intended for immediate use or storage at room temperature.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow much sugar should be used?\u003c\/summary\u003e\u003cp\u003eAt least 60% added sugar in the recipe, with a pH between 3.2 and 3.5, to obtain an opaque, firm gel that meets expectations.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/glacages-miroir\"\u003eMirror Glaze collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105588285779,"sku":"48654","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine_jaune.png?v=1787904333"},{"product_id":"pectine-fruit-nh-500-g","title":"Fruit pectin NH - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa – Pectin\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eFruit Pectin NH – 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eThermoreversible amidated pectin for toppings, glazes, and acidified fruit pastes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Fruit Pectin NH is an amidated pectin designed for fruit-based preparations and acidic environments (pH between 3.5 and 3.7). Its thermoreversibility allows the preparation to be heated, set, and reheated without altering the final texture, an advantage for mirror glazes that sometimes need to be remelted.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e5 to 20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage according to use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 3.5 to 3.7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOptimal medium\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreezable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSoft toppings and glazes (5–10 g\/kg)\u003c\/li\u003e\n\u003cli\u003eFirm glazes and creams (15–20 g\/kg)\u003c\/li\u003e\n\u003cli\u003eFrozen entremets and fruit inserts\u003c\/li\u003e\n\u003cli\u003ePreparations that withstand freezing without releasing water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e mix the pectin with some of the recipe's sugar before incorporating it into the liquid while stirring vigorously, bring to a boil, and add an acid (citric acid) to trigger gelation. The optimal texture is obtained after resting for 24 hours in a cool place.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eAmidated pectin (E440ii), disodium diphosphate (E450i), dextrose, tricalcium phosphate (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of milk and milk derivatives\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25 °C, in its original packaging, protected from light and moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference between NH pectin and classic pectin?\u003c\/summary\u003e\u003cp\u003eFruit Pectin NH is specifically designed to be thermoreversible: the jelly or glaze can be remelted several times while retaining its gelling power, unlike standard pectins, which are often irreversible.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy must acid be added with this pectin?\u003c\/summary\u003e\u003cp\u003eThe acid, whether citric acid or lemon juice, lowers the pH of the preparation, which is essential for the pectin network to form and retain the liquid stably.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a preparation containing Fruit Pectin NH be frozen?\u003c\/summary\u003e\u003cp\u003eYes, this is one of its main advantages: it withstands freezing and thawing without releasing water, making it suitable for frozen entremets and fruit inserts.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTake it further\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/glacages-miroir\"\u003eMirror Glaze collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105620365651,"sku":"48667","price":32.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-fruit-nh-500-g-sosa-1.jpg?v=1772154930"},{"product_id":"pectine-x58-nappage-500-g","title":"Pectin X58 glaze - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Pectin\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eX58 Glaze Pectin - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAmidated LM pectin for chocolate glazes and calcium-rich preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa X58 Glaze Pectin is an amidated LM pectin designed for chocolate glazes, calcium-rich products, and dairy preparations. Thermoreversible between 40 and 60°C and freezable, it retains moisture and extends the stability of pastries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e8 to 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCalcium gel dosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003epH 2.8 to 4.7\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOperating range\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreezable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eBehavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGelled glazes (1.3–1.5%)\u003c\/li\u003e\n\u003cli\u003eCreams and custards (1–1.3%)\u003c\/li\u003e\n\u003cli\u003eCalcium-rich gels (8–15 g\/kg)\u003c\/li\u003e\n\u003cli\u003eChocolate glazes or dairy products\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e mix the pectin with the sugar for even dispersion, gradually incorporate it into the liquid while stirring vigorously, heat to 80–85°C to activate gelling, then allow to cool.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eAmidated pectin (E440ii), sucrose, disodium diphosphate (E450i), tricalcium phosphate (E341iii)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of milk and dairy products\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25°C, in a cool, dry place, in its original sealed packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy is this pectin suitable for chocolate glaze?\u003c\/summary\u003e\u003cp\u003eIts operating pH range (2.8 to 4.7) and calcium tolerance make it one of the few pectins capable of properly gelling glazes rich in cocoa or dairy products.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be frozen like Pectin Fruit NH?\u003c\/summary\u003e\u003cp\u003eYes, it retains moisture even after freezing, which extends the stability of glazed pastries once thawed.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes this pectin need to be worked hot?\u003c\/summary\u003e\u003cp\u003eYes, it activates when heated to around 80–85°C; it then remains thermoreversible between 40 and 60°C so it can be reworked if needed.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/glacages-miroir\"\u003eMirror Glaze collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105680494931,"sku":"48675","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-x58-nappage-500-g-sosa-1.jpg?v=1772154936"},{"product_id":"poudre-de-lait-1-500g","title":"1% Milk Powder - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Technical ingredient\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003e1% Milk Powder - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSkimmed milk powder for dairy jellies, coatings, and milk sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa 1% Milk Powder is dehydrated skimmed milk with a low fat content (1.5 g\/100 g). It provides a concentrated dairy base to preparations without diluting them, making it useful for cheese or yogurt jellies, dried-fruit coatings, and pastry decorations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1.5 g\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFat\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e34 g\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eProtein\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1250 mg\/100 g\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCalcium\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eCheese or yogurt jellies\u003c\/li\u003e\n\u003cli\u003eCoating nuts and truffles\u003c\/li\u003e\n\u003cli\u003ePastry decorations and finishing\u003c\/li\u003e\n\u003cli\u003eConcentrated dairy base for technical creams\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e gradually incorporate the powder into the chosen liquid while whisking to prevent lumps. Store in a dry place (humidity below 60%), between 15 and 25 °C, protected from light and odors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegal designation\u003c\/td\u003e\n\u003ctd\u003eSkimmed milk powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values (100 g)\u003c\/td\u003e\n\u003ctd\u003e365 kcal, protein 34 g, carbohydrates 58 g, fat 1.5 g, calcium 1250 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, soy, sulfites, egg, mustard, celery, sesame, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eDry place (humidity below 60%), between 15 and 25 °C, protected from light and odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy use milk powder instead of liquid milk?\u003c\/summary\u003e\u003cp\u003eIt provides a concentrated dairy base without adding water to the mixture, which is useful for jellies, coatings, or decorations where the liquid balance must remain precise.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs this powder suitable for coating dried fruit?\u003c\/summary\u003e\u003cp\u003eYes, this is one of its recommended applications: it gives coated nuts and truffles a matte finish and a mild milky flavor.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow can lumps be avoided when incorporating it?\u003c\/summary\u003e\u003cp\u003eGradually pour the powder into the liquid while whisking continuously, or first disperse it in a small amount of cold liquid before adding it to the rest of the mixture.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFurther information\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50217841099091,"sku":"44213","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/poudre-de-lait-1percent-500g-sosa-1.jpg?v=1772154998"},{"product_id":"glucose-liquide-de40-1-5kg","title":"Liquid Glucose DE40 - 1.5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - TECHNICAL SUGAR\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eDE40 Liquid Glucose - 1.5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eDE40 glucose syrup, low sweetening power, high anti-crystallizing properties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa DE40 liquid glucose is a technical syrup derived from corn starch. With low sweetening power and high anti-crystallizing properties, it stabilizes ice creams, ganaches, and confectionery while extending their freshness.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 35-40\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 45%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSweetening power\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 108%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1.5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ejar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eIce creams and sorbets (smoothness, prevents crystallization)\u003c\/li\u003e\n\u003cli\u003eWhipped ganaches and fillings (softness)\u003c\/li\u003e\n\u003cli\u003ePastes and confectionery (elasticity)\u003c\/li\u003e\n\u003cli\u003eCaramels (stability, prevents recrystallization)\u003c\/li\u003e\n\u003cli\u003eShiny toppings and glazes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e measure according to the recipe, generally as a complement to sugar rather than as a complete substitute. Store protected from light, in a cool, dry place, with the packaging tightly closed.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eGlucose syrup (source: corn)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone of the 14 major allergens listed under EU regulations are present in the composition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParameters\u003c\/td\u003e\n\u003ctd\u003e77.4° Brix (dry matter), POD 45%, PAC 108%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, protected from light, with the packaging tightly closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e1.5 kg jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference compared with Sosa DE60 glucose?\u003c\/summary\u003e\u003cp\u003eDE40 is less sweet and has greater anti-crystallizing properties (PAC 108% versus 114%); DE60 is sweeter and is mainly used in confectionery.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used cold?\u003c\/summary\u003e\u003cp\u003eYes, it can be incorporated either cold or lukewarm, provided it is mixed thoroughly for even dispersion.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs a larger format available for high-volume production?\u003c\/summary\u003e\u003cp\u003eYes, this DE40 glucose is also available in a 7 kg bucket for high-production laboratories.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003eDiscover all \u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003eprofessional pastry ingredients\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50458214400339,"sku":"48647","price":13.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose_liquide_DE40.png?v=1787904334"},{"product_id":"glucose-liquide-de60-1-5kg","title":"Liquid Glucose DE60 - 1.5kg","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:18px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:0;padding-left:20px}\n.vh-list li{margin:7px 0;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:32%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - TECHNICAL SUGAR\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eDE60 Liquid Glucose - 1.5 kg\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eDE60 glucose syrup, with moderate sweetening power and strong anti-crystallizing power.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa DE60 liquid glucose is a technical syrup of natural origin, extracted from starch through enzymatic hydrolysis. With a Dextrose Equivalent of 60, it offers moderate sweetening power and high anti-crystallizing power, making it useful in professional pastry, chocolate-making, and ice cream production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eDE 60\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDextrose Equivalent\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 67.5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSweetening power\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ePAC 114%\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1.5 kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFormat\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-desc\"\u003ejar\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eGanaches and chocolate fillings (flexibility)\u003c\/li\u003e\n\u003cli\u003eIce creams and sorbets (texture, anti-crystallization)\u003c\/li\u003e\n\u003cli\u003eConfectionery and caramels (stability)\u003c\/li\u003e\n\u003cli\u003eToppings and icings\u003c\/li\u003e\n\u003cli\u003eFruit pastes and candies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e dose according to the recipe, taking into account its more pronounced sweetness than DE40. Store protected from light, in a cool, dry place, with the packaging tightly closed.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eGlucose syrup (source: starch)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone of the 14 major allergens listed under EU regulations are present in the ingredients\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eParameters\u003c\/td\u003e\n\u003ctd\u003ePOD 67.5%, PAC 114%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place, protected from light, with the packaging tightly closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003e1.5 kg jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy choose DE60 rather than DE40?\u003c\/summary\u003e\u003cp\u003eDE60 is sweeter (POD 67.5% versus 45%) and its anti-crystallizing power is also higher (PAC 114% versus 108%), making it particularly useful in confectionery, where sweetness is more important.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs it suitable for whipped ganaches?\u003c\/summary\u003e\u003cp\u003eYes, it provides flexibility and smoothness, with a more pronounced sweet note than DE40 glucose.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow should it be dosed in a caramel recipe?\u003c\/summary\u003e\u003cp\u003eIn addition to sucrose, generally replacing part of the total sugar, to control crystallization at the end of cooking.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo go further\u003c\/h3\u003e\n\u003cp\u003eDiscover all the \u003ca href=\"\/en\/collections\/patisserie-professionnelle\"\u003eprofessional pastry ingredients\u003c\/a\u003e and the \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa Ingredients range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50458232553811,"sku":"48649","price":14.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glucose-liquide-de60-15kg-sosa-1.jpg?v=1772155557"},{"product_id":"sojawhip-300g","title":"Soy whipped topping - 300 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Vegan Protein\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eSojawhip - 300 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003ePowdered soy protein, a plant-based alternative to albumin for mousses and meringues.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Sojawhip is a soy protein powder designed as a plant-based alternative to egg albumin (Albuwhip). It can be used to whip light mousses, vegan meringues, and stable glazes, both hot and cold, in all kinds of liquids.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10 to 40 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage according to use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eHot or cold\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eMethod of use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCannot be frozen\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCold performance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eLight, airy plant-based mousses\u003c\/li\u003e\n\u003cli\u003eVegan meringues\u003c\/li\u003e\n\u003cli\u003eShiny, stable glazes\u003c\/li\u003e\n\u003cli\u003ePlant-based substitute for albumin in whipped preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e disperse the powder in the chosen liquid, then whisk until the desired whipped texture is achieved. Sojawhip is not thermoreversible and cannot withstand freezing: prepare the amount needed for immediate use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e300 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e10 to 40 g\/kg depending on the recipe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eSoy protein, maltodextrin, xanthan gum (E415), sodium chloride\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains soy and sulfites (sulfur dioxide, concentration above 10 mg\/kg expressed as SO2)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25°C, in a dry place away from light, in the resealed original packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDoes Sojawhip really replace egg albumin?\u003c\/summary\u003e\u003cp\u003eYes, that is its purpose: it allows you to whip mousses and meringues with results comparable to albumin, while being 100% plant-based.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a preparation made with Sojawhip be frozen?\u003c\/summary\u003e\u003cp\u003eNo, it is not designed to be frozen or reheated after whipping: it is best to prepare the amount needed for same-day use.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Sojawhip work cold?\u003c\/summary\u003e\u003cp\u003eYes, it is effective both hot and cold and works with all types of liquids, making it easy to use in pastry and plant-based cooking.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003ePreparation aids collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50584104141139,"sku":"40375","price":47.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sojawhip-300g-sosa-1.jpg?v=1772155936"},{"product_id":"emulsifiant-gel-cake-perfector-funcakes-500g","title":"Emulsifier - Cake Perfector Gel 500 g","description":"\u003ch2 data-start=\"86\" data-end=\"152\" class=\"\"\u003e\u003cstrong data-start=\"89\" data-end=\"152\"\u003eFunCakes Cake Emulsifier - Cake Perfector Gel 500 g\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"154\" data-end=\"403\" class=\"\"\u003eDo you dream of making cakes worthy of professionals with perfect texture and unmatched softness? Discover the \u003cstrong data-start=\"282\" data-end=\"316\"\u003eCake Perfector Gel from FunCakes\u003c\/strong\u003e, the secret ingredient to successfully bake all your pastries with amazing ease!\u003c\/p\u003e\n\u003ch3 data-start=\"405\" data-end=\"453\" class=\"\"\u003e\u003cstrong data-start=\"409\" data-end=\"453\"\u003eWhy choose Cake Perfector Gel?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"455\" data-end=\"803\" class=\"\"\u003eThe \u003cstrong data-start=\"458\" data-end=\"480\"\u003eCake Perfector Gel\u003c\/strong\u003e is an innovative emulsifier specially designed to instantly improve the quality of your homemade or professional pastries. This transparent gel emulsifier allows you to quickly create cakes with generous volume, delightfully melting texture, and homogeneous consistency.\u003c\/p\u003e\n\u003cp data-start=\"805\" data-end=\"954\" class=\"\"\u003eSimply add between 5 and 15 g of this gel per kilo of batter, and your desserts will reach new heights in quality and consistency.\u003c\/p\u003e\n\u003ch3 data-start=\"956\" data-end=\"1001\" class=\"\"\u003e\u003cstrong data-start=\"960\" data-end=\"1001\"\u003eThe benefits of Cake Perfector Gel:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1003\" data-end=\"1662\"\u003e\n\u003cli data-start=\"1003\" data-end=\"1095\" class=\"\"\u003e\n\u003cp data-start=\"1005\" data-end=\"1095\" class=\"\"\u003e\u003cstrong data-start=\"1005\" data-end=\"1030\"\u003eImpressive Volume\u003c\/strong\u003e: Your cakes rise more for a spectacular result.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1096\" data-end=\"1210\" class=\"\"\u003e\n\u003cp data-start=\"1098\" data-end=\"1210\" class=\"\"\u003e\u003cstrong data-start=\"1098\" data-end=\"1131\"\u003eSoft and Airy Texture\u003c\/strong\u003e: Cakes, cupcakes, muffins, and brownies become irresistibly soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1211\" data-end=\"1314\" class=\"\"\u003e\n\u003cp data-start=\"1213\" data-end=\"1314\" class=\"\"\u003e\u003cstrong data-start=\"1213\" data-end=\"1237\"\u003ePerfect Consistency\u003c\/strong\u003e: Ensures even baking and a uniform structure with every batch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1315\" data-end=\"1424\" class=\"\"\u003e\n\u003cp data-start=\"1317\" data-end=\"1424\" class=\"\"\u003e\u003cstrong data-start=\"1317\" data-end=\"1340\"\u003eImproved Stability\u003c\/strong\u003e: The batter holds better during baking, making unmolding and decorating easier.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1425\" data-end=\"1503\" class=\"\"\u003e\n\u003cp data-start=\"1427\" data-end=\"1503\" class=\"\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1457\"\u003eSignificant Time Savings\u003c\/strong\u003e: Reduces your mixing time by up to 50%.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1504\" data-end=\"1581\" class=\"\"\u003e\n\u003cp data-start=\"1506\" data-end=\"1581\" class=\"\"\u003e\u003cstrong data-start=\"1506\" data-end=\"1522\"\u003eEnhanced Flavor\u003c\/strong\u003e: Brings out the natural aromas of your pastries even more.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1662\" class=\"\"\u003e\n\u003cp data-start=\"1584\" data-end=\"1662\" class=\"\"\u003e\u003cstrong data-start=\"1584\" data-end=\"1607\"\u003eProlonged Freshness\u003c\/strong\u003e: Your cakes stay fresh and tender longer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1664\" data-end=\"1727\" class=\"\"\u003e\u003cstrong data-start=\"1668\" data-end=\"1727\"\u003eA ready-to-use product for consistent results\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1729\" data-end=\"1981\" class=\"\"\u003eFunCakes Cake Perfector Gel is already activated and ready to be mixed into your usual recipes. No additional preparation is needed: just add the gel directly to your batter, mix, then bake as usual.\u003c\/p\u003e\n\u003cp data-start=\"1983\" data-end=\"2039\" class=\"\"\u003eCompatible with many pastry preparations:\u003c\/p\u003e\n\u003cul data-start=\"2041\" data-end=\"2159\"\u003e\n\u003cli data-start=\"2041\" data-end=\"2082\" class=\"\"\u003e\n\u003cp data-start=\"2043\" data-end=\"2082\" class=\"\"\u003eSponge cakes (genoise, chiffon cake…)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2083\" data-end=\"2104\" class=\"\"\u003e\n\u003cp data-start=\"2085\" data-end=\"2104\" class=\"\"\u003eCupcakes and muffins\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2105\" data-end=\"2135\" class=\"\"\u003e\n\u003cp data-start=\"2107\" data-end=\"2135\" class=\"\"\u003eScones, brownies, financiers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2136\" data-end=\"2159\" class=\"\"\u003e\n\u003cp data-start=\"2138\" data-end=\"2159\" class=\"\"\u003eSweet or savory cakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2161\" data-end=\"2280\" class=\"\"\u003eCombine it with FunCakes Baking Elixir for even more performance and pastries worthy of top chefs!\u003c\/p\u003e\n\u003ch3 data-start=\"2282\" data-end=\"2339\" class=\"\"\u003e\u003cstrong data-start=\"2286\" data-end=\"2339\"\u003eFeatures of FunCakes Cake Perfector Gel:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2341\" data-end=\"2610\"\u003e\n\u003cli data-start=\"2341\" data-end=\"2364\" class=\"\"\u003e\n\u003cp data-start=\"2343\" data-end=\"2364\" class=\"\"\u003e\u003cstrong data-start=\"2343\" data-end=\"2353\"\u003eBrand\u003c\/strong\u003e: FunCakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2365\" data-end=\"2418\" class=\"\"\u003e\n\u003cp data-start=\"2367\" data-end=\"2418\" class=\"\"\u003e\u003cstrong data-start=\"2367\" data-end=\"2375\"\u003eType\u003c\/strong\u003e: Emulsifier \/ pastry improver\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2419\" data-end=\"2461\" class=\"\"\u003e\n\u003cp data-start=\"2421\" data-end=\"2461\" class=\"\"\u003e\u003cstrong data-start=\"2421\" data-end=\"2430\"\u003eForm\u003c\/strong\u003e: Colorless gel ready to use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2462\" data-end=\"2489\" class=\"\"\u003e\n\u003cp data-start=\"2464\" data-end=\"2489\" class=\"\"\u003e\u003cstrong data-start=\"2464\" data-end=\"2481\"\u003eCertification\u003c\/strong\u003e: Halal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2490\" data-end=\"2526\" class=\"\"\u003e\n\u003cp data-start=\"2492\" data-end=\"2526\" class=\"\"\u003e\u003cstrong data-start=\"2492\" data-end=\"2511\"\u003ePackaging\u003c\/strong\u003e: 500 g jar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2527\" data-end=\"2610\" class=\"\"\u003e\n\u003cp data-start=\"2529\" data-end=\"2610\" class=\"\"\u003e\u003cstrong data-start=\"2529\" data-end=\"2545\"\u003eStorage\u003c\/strong\u003e: Store in a dry place at a temperature between 12 and 22°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2612\" data-end=\"2652\" class=\"\"\u003e\u003cstrong data-start=\"2616\" data-end=\"2652\"\u003eSimple and effective composition:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2654\" data-end=\"2716\"\u003e\n\u003cli data-start=\"2654\" data-end=\"2659\" class=\"\"\u003e\n\u003cp data-start=\"2656\" data-end=\"2659\" class=\"\"\u003eWater\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2660\" data-end=\"2694\" class=\"\"\u003e\n\u003cp data-start=\"2662\" data-end=\"2694\" class=\"\"\u003eEmulsifiers: E471, E470a, E475\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2695\" data-end=\"2716\" class=\"\"\u003e\n\u003cp data-start=\"2697\" data-end=\"2716\" class=\"\"\u003eThickener: E466\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2718\" data-end=\"2764\" class=\"\"\u003e\u003cstrong data-start=\"2722\" data-end=\"2764\"\u003eNutritional values (per 100 g):\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2765\" data-end=\"2904\"\u003e\n\u003cli data-start=\"2765\" data-end=\"2790\" class=\"\"\u003e\n\u003cp data-start=\"2767\" data-end=\"2790\" class=\"\"\u003eEnergy: 0 kcal (0 kJ)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2791\" data-end=\"2831\" class=\"\"\u003e\n\u003cp data-start=\"2793\" data-end=\"2831\" class=\"\"\u003eFats: 0.0 g (of which saturated 0.0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2832\" data-end=\"2870\" class=\"\"\u003e\n\u003cp data-start=\"2834\" data-end=\"2870\" class=\"\"\u003eCarbohydrates: 0.0 g (of which sugars 0.0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2871\" data-end=\"2890\" class=\"\"\u003e\n\u003cp data-start=\"2873\" data-end=\"2890\" class=\"\"\u003eProteins: 0.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2891\" data-end=\"2904\" class=\"\"\u003e\n\u003cp data-start=\"2893\" data-end=\"2904\" class=\"\"\u003eSalt: 0.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FunCakes","offers":[{"title":"Default Title","offer_id":50631938605395,"sku":"F54885","price":16.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/emulsifiant-cake-perfector-gel-500-g-fun-cakes-1.jpg?v=1772156031"},{"product_id":"dextrose-poudre-sosa-650g","title":"Dextrose - 650 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Technical Sugar\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePowdered Dextrose - 650 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAnti-crystallizing sugar derived from corn, for ice creams, sorbets, and confectionery.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Powdered Dextrose is a technical sugar of plant origin (corn), with high anti-crystallizing power (PAC 172%) and reduced sweetening power (POD 74%) compared with sucrose. It stabilizes the texture of ice creams and sorbets against crystallization and allows you to adjust a recipe’s sweetness without adding excessive sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePAC 172%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAnti-crystallizing power\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003ePOD 74%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eSweetening power\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 to 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eIce creams and sorbets: smooth texture, without ice crystals\u003c\/li\u003e\n\u003cli\u003eConfectionery: hard candies, spun sugar, crystallized sugar\u003c\/li\u003e\n\u003cli\u003ePastries with adjusted sweetness\u003c\/li\u003e\n\u003cli\u003eGlazes and fillings: storage stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e add the dextrose to the recipe’s sugar mixture before cooking or churning. Its high anti-crystallizing power limits the formation of ice crystals in sorbets and ice creams, even after several weeks of freezing. Store at room temperature (15 to 25°C), in a dry place away from light, with the jar tightly closed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e650 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003ePlant-based (corn starch)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003ePure dextrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eClean label, GMO-free, kosher, halal, suitable for vegetarians and vegans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNo direct allergens. May contain traces of eggs, milk, soy, tree nuts, sesame, mustard, celery, sulfites, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBetween 15 and 25°C, in a dry place away from light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy is dextrose useful in ice cream making?\u003c\/summary\u003e\u003cp\u003eIts anti-crystallizing power (PAC 172%) is significantly higher than that of sucrose: it limits the formation of ice crystals and ensures a smooth, melting texture, even after several weeks in the freezer.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs dextrose as sweet as regular sugar?\u003c\/summary\u003e\u003cp\u003eNo, its sweetening power is lower (POD 74% compared with 100% for sucrose), allowing you to adjust a recipe’s sweetness without altering its texture.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan dextrose be used in a vegan recipe?\u003c\/summary\u003e\u003cp\u003eYes, it is certified as compatible with vegetarian and vegan diets, as well as kosher and halal requirements.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/isomalt\"\u003eIsomalt, Sugar and Fructose collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood Additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50946175533395,"sku":"48684","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/dextrose.png?v=1787652767"},{"product_id":"gomme-gellan-500-g","title":"Gellan Gum - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelling agent\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGellan Gum - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eE418 gelling agent obtained through fermentation, for firm gels and clean cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Gellan Gum (E418) is a natural gelling agent obtained through bacterial fermentation, used to create firm, transparent gels that withstand baking. Non-thermoreversible but freezable, it is suitable for both sweet and savory preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e10 to 20 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage according to texture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eOven-resistant\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCooking behavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreezable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCold behavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eSweet or savory jellies\u003c\/li\u003e\n\u003cli\u003eFruit jellies and firm jams\u003c\/li\u003e\n\u003cli\u003eInserts for entremets\u003c\/li\u003e\n\u003cli\u003eFillings intended for baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e mix the gellan gum with the chosen liquid, heat until completely dissolved, pour into the desired mold, and leave to cool. Once set, the gel does not become liquid again even when reheated.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g resealable jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eNatural bacterial fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eGellan gum (E418)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eProtected from moisture and light, between 15 and 25°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDoes gellan gum withstand baking in the oven?\u003c\/summary\u003e\u003cp\u003eYes, this is one of its main advantages: the formed gel remains stable even after being placed in the oven, distinguishing it from classic gelling agents that melt when heated.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a gellan gum gel be remelted?\u003c\/summary\u003e\u003cp\u003eNo, it is not thermoreversible: once gelation has occurred, the gel retains its texture even when reheated, unlike NH pectin.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs it suitable for savory preparations?\u003c\/summary\u003e\u003cp\u003eYes, it can be used for both sweet preparations (fruit jellies, firm jams) and savory ones (jellies, inclusions for dishes), provided the dosage is adjusted between 10 and 20 g\/kg depending on the desired texture.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483751579987,"sku":"48690","price":128.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-gellan-500-g-sosa-1.jpg?v=1772158569"},{"product_id":"gelcrem-chaud-500-g","title":"Hot Gelcream - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Hot-activated thickener\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Chaud Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCorn-starch-based thickener, stable when frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eGelcrem Chaud Sosa is a thickener made from refined corn starch, designed for pastry creams, sauces, and cooked preparations, both sweet and savory. It retains its texture after cooking and freezing, whereas standard cornstarch contracts upon thawing.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCorn\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eOrigin\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e20 to 50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eStable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eFreezing\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUsage\u003c\/h3\u003e\n\u003cp\u003eDisperse in the liquid (water, milk, cream, juice) while cold using a whisk or immersion blender to prevent lumps, then cook to a boil while stirring: thickening begins as the temperature rises. Suitable for pastry creams (piping consistency, freezing filled tart shells), béchamel sauces, veloutés, and cooked preparations.\u003c\/p\u003e\n\u003cp\u003eFor use without cooking, \u003ca href=\"\/en\/products\/gelcrem-froid-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Froid Sosa\u003c\/a\u003e activates by simply dispersing it while cold, making it more suitable for cold creams and preparations sensitive to heat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e ingredients: 100% refined corn starch; no direct allergens (may contain traces of milk and derivatives; produced in a multi-product facility). Store in a cool, dry place away from moisture, and close the jar securely after use.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference compared with Gelcrem Froid?\u003c\/summary\u003e\u003cp\u003eGelcrem Chaud activates during cooking and is suitable for pastry creams, béchamel sauces, and cooked preparations. Gelcrem Froid activates without cooking, for cold preparations such as mousses and whipped creams.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan pastry cream made with Gelcrem Chaud be frozen?\u003c\/summary\u003e\u003cp\u003eYes, that is its particular feature: the texture remains stable after thawing, unlike standard cornstarch, which contracts.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat dosage should be used for pastry cream?\u003c\/summary\u003e\u003cp\u003eBetween 20 and 50 g per kg of liquid, depending on the desired thickness; disperse while cold, then bring to a boil.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFind out more\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003ePreparation aids\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483764490579,"sku":"48640","price":22.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem.png?v=1787914900"},{"product_id":"vegan-mousse-500-g","title":"Vegan Mousse - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Vegan Gelling Agent\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eVegan Mousse - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eAgar-agar and tapioca starch blend for 100% plant-based mousses.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Vegan Mousse is a technical blend of agar-agar and tapioca starch designed for light, airy, 100% plant-based mousses, without syneresis even after freezing. It provides stability comparable to preparations made with animal gelatin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e1.5 to 2.5%\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e32 to 40°C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eGelling temperature\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eFreezer-stable\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePerformance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003ePlant-based mousses and bavarois\u003c\/li\u003e\n\u003cli\u003eModern vegan desserts\u003c\/li\u003e\n\u003cli\u003ePreparations without syneresis after freezing\u003c\/li\u003e\n\u003cli\u003ePlant-based alternative to gelatin in mousses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e heat the mixture to between 90 and 100°C to activate the gelling agent, allow it to cool to 50–60°C before gently incorporating the aerated mixture, then pour and leave to set in the cold.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eResealable 500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eTapioca starch, agar-agar (E406)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eProtected from moisture, between 15 and 25°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDoes Vegan Mousse really replace gelatin in a mousse?\u003c\/summary\u003e\u003cp\u003eYes, that is its purpose: the agar-agar and tapioca blend provides stability comparable to animal gelatin, with the advantage of withstanding freezing without water release.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy respect the temperature stages (90–100°C, then 50–60°C)?\u003c\/summary\u003e\u003cp\u003eActivating the gelling agent requires heating to 90–100°C. Cooling it to 50–60°C before incorporating the aerated mixture prevents the bubbles from breaking and the mousse from losing its lightness.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a dessert made with Vegan Mousse be frozen?\u003c\/summary\u003e\u003cp\u003eYes, it is designed to remain stable after a freeze-thaw cycle, without water release, making it a good choice for desserts prepared in advance.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFurther information\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483781464403,"sku":"48656","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/vegan-mousse-500-g-sosa-1.jpg?v=1772158573"},{"product_id":"gelespessa-epaississant-en-poudre-500-g","title":"Gelespessa - Thickening Powder - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Natural Thickener\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelespessa Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eXanthan gum-based thickener, for both cold and hot use.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eGelespessa Sosa is a natural-origin powdered thickener obtained by fermenting corn starch and combining maltodextrin with xanthan gum (E415). It works equally well cold or hot in aqueous liquids (juices, broths, purées), with a neutral taste and a texture that remains stable when frozen.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE415\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eXanthan gum\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e6 to 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eCold or hot\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eProcessing\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUse\u003c\/h3\u003e\n\u003cp\u003eWhisk or blend into the liquid preparation with an immersion blender to prevent lumps, cold or hot depending on the recipe, then leave to thicken for a few minutes. Once the desired texture is achieved, it does not return to a liquid state even when heated. Suitable for fruit coulis, sauces, purées, and plating garnishes that need to hold their shape on the plate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e no direct allergens (traces of milk and derivatives possible; multipurpose facility). Store in a dry place with the lid tightly closed.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDoes Gelespessa work both cold and hot?\u003c\/summary\u003e\u003cp\u003eYes, that is its distinctive feature: it thickens both cold and hot preparations, with no mandatory cooking step.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is the difference from xanthan gum on its own?\u003c\/summary\u003e\u003cp\u003eGelespessa combines maltodextrin and xanthan gum (E415) in a ready-to-use blend, whereas pure xanthan gum requires more precise dosing.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan it be used in a coulis intended for freezing?\u003c\/summary\u003e\u003cp\u003eYes, the texture remains stable after thawing, with no separation.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003ePreparation aids\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51483798569299,"sku":"41375","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelespessa.png?v=1787904334"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Cold - 500 g","description":"\u003cstyle\u003e.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:28px 24px;border-radius:14px;width:100%;box-sizing:border-box}.vh-w *{box-sizing:border-box}.vh-h{text-align:center;margin-bottom:24px;padding-bottom:20px;border-bottom:2px solid #d7b36a}.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}.vh-t{font-size:21px;font-weight:600;color:#2a2419;margin:0 0 8px}.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:20px 22px;margin:16px 0}.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 12px;padding-bottom:8px;border-bottom:1px solid #eadfcb}.vh-tech-zone{display:flex;gap:12px;justify-content:center;flex-wrap:wrap;padding:10px 0}.vh-tech-item{flex:1;min-width:120px;max-width:190px;text-align:center;padding:12px 10px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}.vh-tech-value{font-size:16px;font-weight:600;color:#b98b35;margin:0 0 4px}.vh-tech-label{font-size:10.5px;font-weight:600;color:#6b5d40;letter-spacing:1px;text-transform:uppercase}.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 16px;border-radius:0 8px 8px 0;margin:14px 0}.vh-tip p{margin:0;font-size:13.5px;color:#2a2419}.vh-tip strong{color:#b98b35}.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}.vh-faq summary::-webkit-details-marker{display:none}.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}.vh-faq details[open] summary::after{content:'-'}.vh-faq details{margin-bottom:6px}.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:18px 22px;margin:18px 0 0;text-align:center}.vh-pour h3{margin:0 0 10px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}.vh-pour p{margin:0;font-size:14px;line-height:1.8}.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}@media(max-width:680px){.vh-w{padding:18px 14px}.vh-tech-zone{flex-direction:column}}\u003c\/style\u003e\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSOSA - Cold-activated thickener\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eGelcrem Froid Sosa 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eNo-cook thickener that preserves delicate aromas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp\u003eGelcrem Froid Sosa is a powdered thickener that activates without cooking, simply by dispersing it in the liquid. It preserves the aromatic integrity of heat-sensitive ingredients (fresh fruit juices, infusions, herbs) and remains stable in acidic environments.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eE1414\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003ePotato origin\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e40 to 80 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eHigh\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eAcid resistance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePour into the chosen liquid (water, purée, juice, cold milk, alcohol) and mix vigorously with a whisk or immersion blender until completely dispersed, without cooking. Let stand for a few minutes to allow the texture to develop. Suitable for uncooked pastry creams, fruit mousses, thickened cold soups and glazes.\u003c\/p\u003e\n\u003cp\u003eFor preparations that require cooking (béchamel, cooked mixtures), \u003ca href=\"\/en\/products\/gelcrem-chaud-500-g\" style=\"color:#b98b35;\"\u003eGelcrem Chaud Sosa\u003c\/a\u003e is more suitable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e composition: acetylated distarch phosphate (E1414), derived from potato starch, no declared allergens. Store in a dry place away from heat.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference from Gelcrem Chaud?\u003c\/summary\u003e\u003cp\u003eGelcrem Froid activates without cooking and preserves the aromas of preparations sensitive to heat. Gelcrem Chaud activates during cooking, for classic pastry creams and cooked mixtures.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Gelcrem Froid need to be cooked?\u003c\/summary\u003e\u003cp\u003eNo, it activates simply by dispersing it in a cold liquid, with no cooking required.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs it suitable for an acidic preparation such as lemon juice?\u003c\/summary\u003e\u003cp\u003eYes, its viscosity remains stable in acidic environments (lemon juice, vinegar, acidic fruits).\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003eExplore \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003ePreparation aids\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/sosa\"\u003eSosa range\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51487105122643,"sku":"48652","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelcrem-froid-500-g-sosa-1.jpg?v=1772158603"},{"product_id":"gelifiant-vegetal-en-poudre-500-g","title":"Powdered Vegetable Gelling Agent - 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Vegan Gelling Agent\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePowdered Vegetable Gelling Agent - 500 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarrageenan and locust bean gum for immersion glazes and firm jellies.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Powdered Vegetable Gelling Agent is formulated with carrageenan and locust bean gum. It provides rapid, firm, and elastic gelation, suitable for immersion glazes and glossy jellies, with temperature resistance up to 70 °C, making it a high-performance alternative to animal gelatin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e50 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e70 °C\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eTemperature resistance\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNot suitable for freezing\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCold behavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eImmersion glazes and glossy toppings\u003c\/li\u003e\n\u003cli\u003eFirm and elastic jellies\u003c\/li\u003e\n\u003cli\u003eGelatinous petit fours and verrines\u003c\/li\u003e\n\u003cli\u003eVegetarian, vegan, halal, and kosher preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e incorporate the gelling agent into a hot aqueous liquid while mixing vigorously to prevent lumps, bring to a boil, then use immediately before setting begins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eResealable 500 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eMaltodextrin, carrageenan (E407), dextrose, potassium chloride (E508), trisodium citrate (E331iii), locust bean gum (E410), sucrose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNo direct allergens. May contain traces of tree nuts, soy, milk, eggs, sulfites, sesame, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eSuitable for vegetarian, vegan, halal, and kosher diets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eDry place, between 15 and 25 °C, protected from light and odors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eIs this gelling agent suitable for immersion glazes?\u003c\/summary\u003e\u003cp\u003eYes, this is one of its recommended applications: its glossy, homogeneous texture makes it a good choice for mirror finishes on entremets or log cakes, at a rate of 50 g per kg of liquid.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan a preparation made with this gelling agent be frozen?\u003c\/summary\u003e\u003cp\u003eNo, freezing is not recommended: the gel withstands temperatures up to 70 °C and remains thermoreversible, but it was not formulated for freezing.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs it suitable for vegetarian and vegan diets?\u003c\/summary\u003e\u003cp\u003eYes, its carrageenan- and locust bean gum-based formulation contains no animal-derived ingredients and is suitable for vegetarian, vegan, halal, and kosher diets.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eLearn more\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/glacages-miroir\"\u003eMirror glazes collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488277102931,"sku":"48648","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelifiant-vegetal-en-poudre-500-g-sosa-1.jpg?v=1772158620"},{"product_id":"gomme-kappa-600-g","title":"Kappa Tires - 600 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:220px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:17px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin-bottom:7px;padding-left:4px}\n.vh-list li::marker{color:#d7b36a;font-weight:700}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb;vertical-align:top}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:34%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Gelling agent\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003eKappa Gum - 600 g\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eCarrageenan E407 for firm, rigid gels, to be worked exclusively while hot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003cp class=\"vh-intro\"\u003eSosa Kappa Gum is a powerful plant-based gelling agent derived from seaweed extracts (carrageenan E407). It produces firm, rigid gels suitable for fruit pastes, glazes, gelled mousses, and inclusions. Gelling is rapid and thermoreversible, but the preparation must not be frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003e2 to 15 g\/kg\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eDosage according to texture\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eHot processing\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eActivation method\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cdiv class=\"vh-tech-value\"\u003eNot suitable for freezing\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-label\"\u003eCold behavior\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eHomemade fruit pastes\u003c\/li\u003e\n\u003cli\u003eGlossy glazes and gelled mousses\u003c\/li\u003e\n\u003cli\u003eConfectionery inclusions\u003c\/li\u003e\n\u003cli\u003eJellies, jams, and panna cottas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e mix while hot with the chosen liquid (water, fruit purée, infusion). Gelling occurs quickly as it cools, and the gel can be remelted with heat, but it must not be frozen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eSosa\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eResealable 600 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eCarrageenan (E407)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNo direct allergens. May contain traces of tree nuts, milk, soy, eggs, sulfites, sesame, mustard, celery, and peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn a dry place, protected from light and moisture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhy does this gum produce a more rigid gel than gellan gum?\u003c\/summary\u003e\u003cp\u003eKappa carrageenan forms a more brittle and rigid network than gellan gum, resulting in clean-cut textures, particularly sought after in fruit paste or confectionery inclusions.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould Kappa Gum be worked with hot or cold?\u003c\/summary\u003e\u003cp\u003eExclusively hot: the gelling agent must be dissolved in a heated liquid to activate properly, with setting then occurring as it cools.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan the gel withstand freezing?\u003c\/summary\u003e\u003cp\u003eNo, unlike gellan gum, Kappa Gum is not recommended for preparations intended to be frozen.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eFurther information\u003c\/h3\u003e\n\u003cp\u003e\u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eFood additives collection\u003c\/a\u003e \u003ca href=\"\/en\/collections\/sosa\"\u003eSOSA collection\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488357613907,"sku":"40394","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-kappa-600-g-sosa-1.jpg?v=1772158622"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/additifs-alimentaires-patissland.jpg?v=1742153806","url":"https:\/\/pitisslind.com\/en\/collections\/additifs-alimentaires.oembed","provider":"Patissland","version":"1.0","type":"link"}