{"title":"Food Additives","description":"\u003cstyle\u003e\n.patissland-collection{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-collection *{box-sizing:border-box}\n.patissland-collection .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-collection .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-collection .pl-intro strong{color:#b98b35}\n.patissland-collection .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-collection .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-collection .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-collection .pl-card 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.pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"patissland-collection\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eDiscover our wide selection of \u003cstrong\u003efood additives\u003c\/strong\u003e for professional and amateur pastry. Acids, gelling agents, gums, baking powders, pectins, starches, antioxidants: all the technical ingredients to make your recipes succeed like a chef. These additives guarantee the \u003cstrong\u003eperfect texture\u003c\/strong\u003e, \u003cstrong\u003eoptimal preservation\u003c\/strong\u003e, and \u003cstrong\u003econsistency\u003c\/strong\u003e of your sweet preparations. At Patissland, access the same ingredients used in the greatest European pastry shops, at prices accessible to both individuals and professionals.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eAcidifiers\u003c\/strong\u003e\u003cspan\u003eCitric and tartaric acid for candies\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eGelling agents\u003c\/strong\u003e\u003cspan\u003eAgar-agar, pectins, gelatins\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eNatural gums\u003c\/strong\u003e\u003cspan\u003eTragacanth, arabic, xanthan\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eBaking powders\u003c\/strong\u003e\u003cspan\u003eBicarbonates, ammonium, double action\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eStarches\u003c\/strong\u003e\u003cspan\u003ePotato starch, corn starch\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eProfessional preservation\u003c\/strong\u003e\u003cspan\u003eAntioxidants, technical syrups\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdetails class=\"pl-section\" open\u003e\n\u003csummary\u003eOur range of food additives\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAcidifiers: citric and tartaric acid\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eFood acidifiers\u003c\/strong\u003e are essential in pastry to adjust the pH of preparations, balance sweetness, preserve fruits, and activate certain chemical reactions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCitric acid\u003c\/strong\u003e (E330): the most versatile, see \u003ca class=\"pl-link\" href=\"\/en\/products\/acide-citrique-1-kg\"\u003ecitric acid 1 kg\u003c\/a\u003e. Uses: jams (gelling, preservation), sour candies, sorbets, glazes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTartaric acid\u003c\/strong\u003e (E334): naturally derived from grapes, stronger than citric acid. Uses: homemade baking powders, meringues, stabilization of egg whites\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotassium tartrate\u003c\/strong\u003e (cream of tartar, E336): traditional leavening agent, stabilizes egg whites and Italian meringues\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTypical dosage: 2 to 5 g\/kg of preparation depending on the desired effect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGelling agents: agar-agar, pectins, gelatins\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eFood gelling agents\u003c\/strong\u003e structure mousses, bavarois, panna cottas, glazes, and dessert inserts. Three main families available:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e: 100% plant-based gelling agent derived from red algae, ideal for vegans. See \u003ca class=\"pl-link\" href=\"\/en\/products\/agar-agar-en-poudre-500-g\"\u003eagar-agar powder 500 g\u003c\/a\u003e. Activation at minimum 90°C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNH pectin\u003c\/strong\u003e: natural gelling agent for reversible mirror glazes, see \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-fruit-nh-500-g\"\u003efruit NH pectin 500 g\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYellow pectin\u003c\/strong\u003e: for professional fruit pastes and jams, see \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-jaune-500-g\"\u003eyellow pectin 500 g\u003c\/a\u003e or \u003ca class=\"pl-link\" href=\"\/en\/products\/pectine-50g\"\u003epectin 50 g format\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheet and powdered gelatin\u003c\/strong\u003e: also see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/gelatines\"\u003ecomplete gelatin collection\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor professional desserts, combine NH pectin (insert) + sheet gelatin (mousse) + final mirror glaze.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eNatural gums: tragacanth, arabic, xanthan\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eNatural gums\u003c\/strong\u003e are versatile thickeners and stabilizers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTragacanth gum\u003c\/strong\u003e (E413): see \u003ca class=\"pl-link\" href=\"\/en\/products\/gomme-adragante\"\u003ePatissland tragacanth gum\u003c\/a\u003e. Use: strengthen flower paste and gum paste, make solid sugar flowers, stabilize ice creams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGum arabic\u003c\/strong\u003e (E414): see \u003ca class=\"pl-link\" href=\"\/en\/products\/gomme-arabique-20g\"\u003egum arabic 20 g\u003c\/a\u003e. Use: stabilizer for mousses, glaze shine, polish for candied fruits\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXanthan gum\u003c\/strong\u003e (E415): see \u003ca class=\"pl-link\" href=\"\/en\/products\/gomme-xanthane\"\u003exanthan gum\u003c\/a\u003e. Use: universal thickener, sauces and coulis, essential in gluten-free baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGellan gum\u003c\/strong\u003e (E418): see \u003ca class=\"pl-link\" href=\"\/en\/products\/gomme-gellan-500-g\"\u003egellan gum 500 g\u003c\/a\u003e. Use: transparent gels, advanced culinary technique\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVery low dosages: 1 to 3 g\/kg depending on recipes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBaking powders and bicarbonates\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eChemical leavening agents\u003c\/strong\u003e make dough rise by CO₂ reaction (without fermentation):\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure baking powder FunCakes\u003c\/strong\u003e: see \u003ca class=\"pl-link\" href=\"\/en\/products\/levure-chimique\"\u003eFunCakes baking powder 80 g\u003c\/a\u003e, tartaric acid formulation without phosphate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmmonium bicarbonate\u003c\/strong\u003e (E503): see \u003ca class=\"pl-link\" href=\"\/en\/products\/acide-dammonium\"\u003eammonium acid\u003c\/a\u003e. Use: dry cookies, speculoos, Christmas shortbreads (characteristic crumbly texture)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking soda\u003c\/strong\u003e (E500): simple leavening agent, activated with an acid (yogurt, lemon, vinegar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional baking powder Sosa\u003c\/strong\u003e: double action for mass production (coming soon in catalog)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStandard dosage: 8 g baking powder for 250 g flour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTechnical starches and flours\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eStarches\u003c\/strong\u003e act as thickeners and binders in pastry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotato starch\u003c\/strong\u003e: gluten alternative, lightens doughs, ideal for ultra-light sponge cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorn starch (Maïzena)\u003c\/strong\u003e: thickens pastry creams, sauces, coulis. Essential in home baking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTapioca starch\u003c\/strong\u003e: for special textures, tapioca pearls, bubble tea\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModified starch\u003c\/strong\u003e: professional use for industrial doughs with extended shelf life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTypical application: 30 g of starch per 1 L of milk in pastry cream. Also see the base pastry cream in our recipes for exact dosages.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eSyrups, technical sugars, and antioxidants\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eSweeteners and preservatives\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlucose syrup\u003c\/strong\u003e: essential for candies, icings, ganaches, see our FunCakes glucose syrup 375 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInvert sugar (trimoline)\u003c\/strong\u003e: improves preservation, prevents crystallization\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDextrose\u003c\/strong\u003e: lowers the freezing point of sorbets, see \u003ca class=\"pl-link\" href=\"\/en\/products\/dextrose-poudre-sosa-650g\"\u003eSosa dextrose 650 g\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbitol\u003c\/strong\u003e: natural preservative and humectant for long-lasting cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood antioxidants\u003c\/strong\u003e (ascorbic acid, vitamin C): prevent oxidation of fruits and fats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor professionals, also see the full range in the \u003ca class=\"pl-link\" href=\"\/en\/pages\/catalogue-sosa-ingredients-commande-sur-demande-3-4-jours\"\u003eSosa Ingredients catalog\u003c\/a\u003e with over 800 technical references.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eHow to use food additives in pastry\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTo gel mousses and desserts\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePro method for using \u003cstrong\u003efoam gelling agents\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSheet gelatin\u003c\/strong\u003e: 6 g per liter of preparation. Soak 5 min in cold water, squeeze, dissolve in hot liquid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAgar-agar\u003c\/strong\u003e: 1 to 4 g per liter. Boil for at least 1 minute to activate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectin NH\u003c\/strong\u003e: 8 to 12 g per liter, mix with sugar before adding to avoid lumps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePectin + agar blend\u003c\/strong\u003e: for intermediate textures, ideal in gourmet catering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor iconic desserts, see our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-foret-noire\"\u003eBlack Forest cake\u003c\/a\u003e and our \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-gateau-aux-trois-chocolat\"\u003ethree chocolate cake\u003c\/a\u003e that use these techniques.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTo acidify and preserve\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eCitric acid\u003c\/strong\u003e is the most used additive for preservation and flavor balance:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams and jellies\u003c\/strong\u003e: 1 to 2 g per kg of fruit to activate natural pectin and prevent oxidation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSour candies\u003c\/strong\u003e: 5 to 10 g for 500 g of cooked syrup, as a final dusting or mixed in\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSorbets\u003c\/strong\u003e: 0.5 to 1 g per liter to enhance fruit freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoyal icings\u003c\/strong\u003e: 1 tsp for 250 g for better stability\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural preservative\u003c\/strong\u003e: lowers pH and limits bacterial growth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTo thicken creams and coulis\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eThickeners\u003c\/strong\u003e allow achieving the perfect texture without overcooking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCornstarch\u003c\/strong\u003e: 30 g per liter for pastry cream, 15 g per liter for fluid coulis\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotato starch\u003c\/strong\u003e: lighter alternative, 25 g per liter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXanthan gum\u003c\/strong\u003e: 1 to 3 g per liter, cold (ideal for gluten-free baking)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGellan gum\u003c\/strong\u003e: 2 to 5 g per liter for clear gels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStarch + xanthan blend\u003c\/strong\u003e: for stable textures in the freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso see our recipes using \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-creme-patissiere\"\u003epastry cream\u003c\/a\u003e and \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-coulis-de-fraise\"\u003estrawberry coulis recipe\u003c\/a\u003e for exact measurements.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTo leaven doughs without baker’s yeast\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eChemical leavening agents\u003c\/strong\u003e replace baker’s yeast for quick pastries:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePure baking powder\u003c\/strong\u003e: 8 g per 250 g of flour (standard recipe)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmmonium bicarbonate\u003c\/strong\u003e: 5 g per 250 g of flour, ideal for dry cookies (speculoos, Christmas shortbread)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBicarbonate + acid\u003c\/strong\u003e: 5 g bicarbonate + 100 g plain yogurt for acid-base reaction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSee our detailed sheet for \u003ca class=\"pl-link\" href=\"\/en\/products\/levure-chimique\"\u003eFunCakes Baking Powder 80 g\u003c\/a\u003e with all technical advice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTo reinforce sugar pastes and gum paste\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIn cake design, some additives strengthen the durability of decorations:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTragacanth gum\u003c\/strong\u003e: 5 g per 500 g of sugar paste to turn it into solid flower paste\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTylo (CMC)\u003c\/strong\u003e: 1 tsp per 250 g of modeling paste for structural reinforcement\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood glycerin\u003c\/strong\u003e: to soften sugar paste that has become too dry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCombine with our \u003ca class=\"pl-link\" href=\"\/en\/products\/pate-de-modelage-blanche\"\u003ewhite modeling paste\u003c\/a\u003e and our \u003ca class=\"pl-link\" href=\"\/en\/products\/gum-paste-blanche\"\u003ewhite gum paste\u003c\/a\u003e for professional cake design results.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eWho these technical products are for\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eProfessional pastry chefs and shops\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003epastry shops\u003c\/strong\u003e, food additives allow regular, high-quality, and economical production:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent texture batch after batch for mass production\u003c\/li\u003e\n\u003cli\u003eExtended preservation of pastries, entremets, and confections in display cases\u003c\/li\u003e\n\u003cli\u003eSavings on waste (failed textures, insufficient preservation)\u003c\/li\u003e\n\u003cli\u003eAccess to the same ingredients as starred chefs\u003c\/li\u003e\n\u003cli\u003ePossibility to offer certified gluten-free, vegan, halal ranges\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCake designers and event creators\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003ecake designers\u003c\/strong\u003e, some additives are essential:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdragante gum and Tylo for solid sugar flowers and figurines\u003c\/li\u003e\n\u003cli\u003ePectin NH for colored mirror glazes on hidden desserts\u003c\/li\u003e\n\u003cli\u003eCitric acid to preserve fresh fruits on assembled cakes\u003c\/li\u003e\n\u003cli\u003eXanthan gum for ganaches stable during transport\u003c\/li\u003e\n\u003cli\u003eSorbitol for homemade sugar pastes that don’t dry out\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStar chefs and gourmet restaurants\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eIn \u003cstrong\u003estarred restaurants\u003c\/strong\u003e, additives open a world of innovative textures:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePectin NH and agar-agar for reversible plate glazes\u003c\/li\u003e\n\u003cli\u003eGellan gum for transparent gels and gourmet inserts\u003c\/li\u003e\n\u003cli\u003eXanthan gum for instant emulsions (espumas)\u003c\/li\u003e\n\u003cli\u003eIota-carrageenan for innovative textures (hot gel, brittle gel)\u003c\/li\u003e\n\u003cli\u003eSoy lecithin for light airs and mousses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePastry enthusiasts\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003eadvanced amateurs\u003c\/strong\u003e, these additives open access to chef-level pastry at home:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAchieve a true mirror glaze like in pastry shops\u003c\/li\u003e\n\u003cli\u003eMake nougats and soft caramels that don’t harden\u003c\/li\u003e\n\u003cli\u003eCreate multi-layered desserts with precise gelling agents\u003c\/li\u003e\n\u003cli\u003eMake solid and durable sugar flowers\u003c\/li\u003e\n\u003cli\u003eDiscover technical pastry without professional equipment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"pl-section\"\u003e\n\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n\u003cdiv class=\"pl-section-body\"\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAre all additives safe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eAll our additives are \u003cstrong\u003ecompliant with European food standards\u003c\/strong\u003e (Regulation EC No. 1333\/2008). Several are 100% natural in origin (agar-agar from seaweed, natural tree gums, fruit pectins). Others are minerals or food transformations of natural products (citric acid, bicarbonate). Additives are not inherently dangerous: it is the context (dosage, frequency) that determines their impact.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to know which additive to use for which recipe?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eEach additive has a specific technical function. Refer to our \"How to use\" accordions above, or consult the individual product sheets for exact dosages. When in doubt, always start with \u003cstrong\u003esmall test dosages\u003c\/strong\u003e before final production.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eCan one additive be replaced by another?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNot always. Some common equivalence rules:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 g of agar-agar = 4 g of powdered gelatin\u003c\/strong\u003e (but different textures)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 packet of commercial baking powder ≈ 11 g of pure leavening powder\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXanthan gum and guar gum\u003c\/strong\u003e: interchangeable at equal dosage\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCitric and tartaric acid\u003c\/strong\u003e: tartaric is 25% more potent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor precision recipes (desserts, confectionery), strictly follow the indicated reference.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat preservation for these additives?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eMost powdered additives keep for \u003cstrong\u003e12 to 24 months\u003c\/strong\u003e under optimal conditions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHermetically sealed jars after each use\u003c\/li\u003e\n\u003cli\u003eKeep away from light and humidity\u003c\/li\u003e\n\u003cli\u003eTemperature 15-25°C\u003c\/li\u003e\n\u003cli\u003eKeep away from strong odors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOnce opened, reseal immediately after each scoop with a dry spoon.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eIs it suitable for special diets?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eSeveral additives are compatible with specific diets:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e: agar-agar, pectins, natural gums, citric and tartaric acids\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free\u003c\/strong\u003e: most pure powdered additives (check label for traces)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e: all except uncertified bovine and pork gelatins (prefer agar-agar or certified halal gelatin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLactose-free\u003c\/strong\u003e: almost all additives are lactose-free\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat dosage for beginners?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFor \u003cstrong\u003ebeginners in technical pastry\u003c\/strong\u003e, here are the golden rules:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAlways \u003cstrong\u003eweigh with an electronic scale\u003c\/strong\u003e (0.1 g precision for small quantities)\u003c\/li\u003e\n\u003cli\u003eStart with \u003cstrong\u003e50% of the maximum dosage\u003c\/strong\u003e indicated for the first test recipe\u003c\/li\u003e\n\u003cli\u003eNote the results and adjust gradually\u003c\/li\u003e\n\u003cli\u003eNever double \"by intuition\": too much additive makes preparations unpleasant (gummy, metallic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eAre they used by top chefs?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eAbsolutely. Technical food additives are the foundation of \u003cstrong\u003emodern pastry\u003c\/strong\u003e and are used daily by Pierre Hermé, Cédric Grolet, Yann Couvreur, Christophe Michalak. They enable the innovative textures of plated desserts in starred restaurants. Also see the \u003ca class=\"pl-link\" href=\"\/en\/pages\/catalogue-sosa-ingredients-commande-sur-demande-3-4-jours\"\u003eSosa Ingredients catalog\u003c\/a\u003e which equips culinary schools Bellouet, Lenôtre, Ferrandi, and Le Cordon Bleu.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e To \u003cstrong\u003estart with technical pastry\u003c\/strong\u003e without breaking the bank, first invest in 5 essential additives that cover 80% of professional recipes: \u003cstrong\u003ecitric acid\u003c\/strong\u003e, \u003cstrong\u003eagar-agar\u003c\/strong\u003e, \u003cstrong\u003etragacanth gum\u003c\/strong\u003e, \u003cstrong\u003epure baking powder\u003c\/strong\u003e, and \u003cstrong\u003ecorn starch\u003c\/strong\u003e. With these 5 ingredients, you can make jams, candies, ice creams, mousses, cookies, sugar flowers, glazes, pastry creams, and coulis. Once comfortable, gradually expand with specific pectins, professional gums, and technical sugars according to your specialties. To discover the full range, also see our \u003ca class=\"pl-link\" href=\"\/en\/collections\/aide-a-la-preparation\"\u003ecomplete Preparation Aid collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\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":"FUN CAKES","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:\/\/patistopsland.com\/collections\/additifs-alimentaires\"\u003eFood Additives\u003c\/a\u003e and \u003ca href=\"https:\/\/patistopsland.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":"FUN CAKES","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":"gelatine-bovine-halal-bloom-200-gelita","title":"Halal Bovine Gelatin 200 Bloom Gelita - 12 Sheets","description":"\u003cstyle\u003e\n.psl-fiche { max-width: 100%; margin: 0 auto; font-family: 'Montserrat', Arial, sans-serif; color: #444; background-color: #faf7f0; padding: 20px; border-radius: 8px; }\n.psl-header { text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent; }\n.psl-marque { color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0; }\n.psl-titre { color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3; }\n.psl-tagline { color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px; }\n.psl-intro { margin-bottom: 25px; line-height: 1.6; }\n.psl-intro p { margin: 0; }\n.psl-acc { background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; margin-bottom: 10px; overflow: hidden; transition: box-shadow 0.2s; }\n.psl-acc[open] { box-shadow: 0 2px 8px rgba(185, 139, 53, 0.08); }\n.psl-acc summary { cursor: pointer; list-style: none; padding: 18px 22px; font-weight: 600; font-size: 15px; color: #2b2b2b; display: flex; align-items: center; justify-content: space-between; gap: 16px; user-select: none; }\n.psl-acc summary::-webkit-details-marker { display: none; }\n.psl-acc summary::after { content: \"+\"; width: 26px; height: 26px; min-width: 26px; border-radius: 50%; background: #b98b35; color: #fff; display: inline-flex; align-items: center; justify-content: center; font-size: 18px; line-height: 1; font-weight: 400; transition: transform 0.2s; }\n.psl-acc[open] summary::after { content: \"−\"; }\n.psl-acc summary:hover { background-color: #faf7f0; }\n.psl-content { padding: 0 22px 20px; font-size: 14px; line-height: 1.65; color: #444; }\n.psl-content p { margin: 0 0 12px; }\n.psl-content p:last-child { margin-bottom: 0; }\n.psl-content ul { list-style: none; padding-left: 0; margin: 10px 0 12px 0; }\n.psl-content ul li { margin-bottom: 10px; padding-left: 22px; position: relative; }\n.psl-content ul li::before { content: \"•\"; color: #d7b36a; font-size: 18px; position: absolute; left: 0; top: -2px; }\n.psl-content ol { padding-left: 22px; margin: 10px 0 12px 0; }\n.psl-content ol li { margin-bottom: 10px; }\n.psl-content strong { color: #2b2b2b; font-weight: 600; }\n.psl-cta { background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-top: 25px; }\n.psl-cta h3 { color: #b98b35; font-size: 16px; margin: 0 0 12px 0; text-transform: uppercase; letter-spacing: 1px; }\n.psl-cta p { margin-bottom: 10px; }\n.psl-cta ul { list-style: none; padding-left: 0; margin: 0; }\n.psl-cta ul li { margin-bottom: 8px; padding-left: 16px; position: relative; }\n.psl-cta ul li::before { content: \"•\"; color: #d7b36a; position: absolute; left: 0; }\n.psl-cta a { color: #8a6624; text-decoration: underline; font-weight: 500; }\n.psl-cta a:hover { color: #b98b35; }\n@media (max-width: 768px) {\n  .psl-titre { font-size: 19px; }\n  .psl-acc summary { padding: 16px 18px; font-size: 14px; }\n  .psl-content { padding: 0 18px 18px; font-size: 13px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"psl-fiche\"\u003e\n\n    \u003cdiv class=\"psl-header\"\u003e\n        \u003cp class=\"psl-marque\"\u003eGelita\u003c\/p\u003e\n        \u003cp class=\"psl-titre\"\u003eHalal Bovine Gelatin 200 Bloom - 12 sheets\u003c\/p\u003e\n        \u003cp class=\"psl-tagline\"\u003eGold quality gelatin for mousses, mirror glazes, and desserts\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"psl-intro\"\u003e\n        \u003cp\u003eGelita 200 Bloom Halal bovine gelatin sheets are the go-to gelling ingredient to successfully make your mousses, mirror glazes, panna cottas, and desserts while respecting a pork-free diet. Made in Germany by Gelita, the world leader in food gelatin for over 145 years, this Gold quality 200 Bloom gelatin guarantees firm cutting and a melting texture in the mouth. Pack of 12 pre-weighed sheets (about 20 g total).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails class=\"psl-acc\" open\u003e\n        \u003csummary\u003eWhy choose this gelatin\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal certification:\u003c\/strong\u003e produced from bovine collagen selected according to halal criteria, an alternative to pork gelatin without compromising technical quality.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold quality, 200 Bloom:\u003c\/strong\u003e firm gelation and perfect firmness when cutting, essential for multilayer desserts and complex bavarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eNeutral taste and appearance:\u003c\/strong\u003e colorless and odorless, preserves the flavors of vanilla creams, the brightness of red fruit jellies, and the transparency of mirror glazes.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGerman industrial consistency:\u003c\/strong\u003e Gelita is the reference for professional pastry chefs and the global food industry for product consistency.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePre-weighed sheets:\u003c\/strong\u003e each sheet weighs about 1.66 g for precise dosing without an ultra-precise scale.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConvenient format:\u003c\/strong\u003e 12 sheets per pack, packaging suitable for everyday pastries as well as prestigious creations.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eUnderstanding the Bloom index: why 200 Bloom makes all the difference\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThe Bloom index is the unit of measurement for the gelling strength of gelatin. Named after Oscar T. Bloom, an American engineer who invented the test in 1925, it indicates the pressure required to push a 12.7 mm piston into a standardized gel: the higher the index, the firmer the gelatin sets.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCommon classifications:\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBronze (125 to 155 Bloom):\u003c\/strong\u003e standard gelatin, soft gelation. Simple recipes (light jellies, aspics).\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSilver (160 to 180 Bloom):\u003c\/strong\u003e medium quality, versatile. Often available in supermarkets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold (190 to 220 Bloom):\u003c\/strong\u003e professional quality. Firm gelation, perfect firmness. This is the category of this Gelita 200 Bloom.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePlatinum (235 to 265 Bloom):\u003c\/strong\u003e ultra-premium quality, molecular cooking workshops.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePractical consequence:\u003c\/strong\u003e with 200 Bloom (Gold quality), you use less product for the same firmness compared to standard gelatin 150 to 170 Bloom. Finer texture in the mouth, less rubbery perception, better flavor preservation. This is why professional pastry chefs use 200 Bloom and above.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eInstructions: the 4 steps\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eTo fully benefit from 200 Bloom, strictly follow these 4 steps. Respecting each step determines the final gel quality.\u003c\/p\u003e\n            \u003col\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHydration:\u003c\/strong\u003e soak the sheets in a large volume of very cold water (ideally 5 to 10 °C) for 5 to 10 minutes. Cold water prevents the gelatin from dissolving prematurely. Use a wide bowl and separate the sheets well.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eWringing:\u003c\/strong\u003e remove the sheets and press them firmly between your hands to extract excess water. A well-hydrated but well-wrung sheet weighs about 6 to 7 g (versus 1.66 g dry). Crucial step: excess water dilutes your final preparation.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e incorporate the squeezed sheets into your hot liquid, at a minimum temperature of 35 °C, ideally between 45 and 60 °C. Stir gently until fully dissolved. Do not boil after adding: above 80 °C, the gelling power degrades.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSetting in cold:\u003c\/strong\u003e place your preparation in the refrigerator (4 °C). The final structure stabilizes after 12 to 24 hours of rest. For complex pieces, a full night is recommended for optimal slicing firmness.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDosages according to your recipes\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eStandard dosing guidelines for Gelita 200 Bloom gelatin (Gold quality):\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAiry mousse:\u003c\/strong\u003e 3 sheets (5 g) for 500 ml. Light and melting texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMultilayer bavarois and entremets:\u003c\/strong\u003e 4 sheets (6.6 g) for 500 ml. Firm hold when sliced.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eClassic panna cotta:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of cream. Traditional Italian texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMirror glaze:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Shiny and flowing hold before setting.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCrémeux and insert:\u003c\/strong\u003e 1.5 to 2 sheets (2.5 to 3.3 g) for 500 ml. Texture between cream and gel.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFruit jelly:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of juice. Adjust according to the fruit's acidity.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHomemade marshmallow:\u003c\/strong\u003e 8 to 10 sheets (13 to 16.6 g) for 500 g of sugar. Characteristic airy texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory aspics and terrines:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Holds at room temperature for a few hours.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePrecision tip:\u003c\/strong\u003e to adapt a recipe from another gelatin to 200 Bloom, use the inverse Bloom ratio. If a recipe calls for 6 sheets of 150 Bloom, use about 6 x (150\/200) = 4.5 sheets of 200 Bloom for the same firmness.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCulinary applications\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFine pastry:\u003c\/strong\u003e chocolate mousses, fruit mousses, multilayer bavarois, crémeux, mirror glazes, marshmallows, glazed toppings.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFrozen desserts:\u003c\/strong\u003e stabilization of homemade ice creams, smooth sorbets without crystallization, frozen parfaits. Allows preparations to keep their structure for several days in the freezer.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eVerrines and plated desserts:\u003c\/strong\u003e classic Italian panna cotta, multilayer fruit jellies, delicate set creams, light service mousses.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory gourmet cooking:\u003c\/strong\u003e seafood terrines, aspics for buffets, set reduced sauces, creative gelling in molecular cuisine.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConfectionery:\u003c\/strong\u003e classic marshmallows, colored marshmallows, fruit jellies, artisanal gummy candies.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eHalal gelatin, pork gelatin, or agar agar: comparison\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThere are three families of gelling agents in pastry. Each has its own technical characteristics:\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal bovine gelatin (this product):\u003c\/strong\u003e sourced from halal-certified bovine collagen. Pork-free, alcohol-free. Smooth and creamy texture. Compatible with all dietary beliefs except strict vegetarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStandard pork gelatin:\u003c\/strong\u003e derived from porcine collagen (skin and bones). The most common in supermarkets. Technical performance equivalent to bovine gelatin but incompatible with halal and kosher diets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAgar agar:\u003c\/strong\u003e plant-based gelling agent derived from red algae. Does not provide the same texture as animal gelatin: firmer gel, more brittle, without the smooth melting texture. Suitable for Asian jellies but unsuitable for mousses, panna cotta, and traditional mirror glazes. Vegan compatible.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003eFor a dessert served to guests with varied dietary beliefs (weddings, baptisms, communions, religious celebrations), halal bovine gelatin is the most universally accepted choice: it suits halal, kosher, Christian, and secular beliefs, without compromising the expected professional texture.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eTechnical characteristics and composition\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Gelita\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e pack of 12 sheets, approximately 20 g total\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eUnit weight of one sheet:\u003c\/strong\u003e approximately 1.66 g (calibrated for precise dosing)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% bovine gelatin\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Germany (Gelita production)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStrength index:\u003c\/strong\u003e 200 Bloom (Gold quality, professional category)\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\u003eAppearance:\u003c\/strong\u003e transparent sheets, slightly tinted, colorless once dissolved\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral, without any particular odor\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, room temperature (15 to 25 °C), protected from strong odors and light. Can be stored for several years without loss of gelling power. Check the best before date on the packaging.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003e\u003cstrong\u003eHow many sheets for 500 ml of preparation?\u003c\/strong\u003e\u003cbr\u003e\n            For a classic mousse or panna cotta: 3 sheets (5 g). For a mirror glaze: 4 to 5 sheets. For marshmallow: 8 to 10 sheets. Adjust according to desired firmness and the acidity of the liquid (acids require slightly more).\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eWhy use very cold water for hydration?\u003c\/strong\u003e\u003cbr\u003e\n            Very cold water (5 to 10 °C) prevents gelatin from dissolving prematurely in the soaking water. If the water is warm, you lose gelling power. Rule: cold water for hydration, hot liquid for dissolution.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eAt what temperature should gelatin be dissolved?\u003c\/strong\u003e\u003cbr\u003e\n            Ideally between 45 and 60 °C, minimum 35 °C. Never boil after adding gelatin: above 80 °C, the gelling power degrades. If your preparation has boiled, let it cool down to 60 °C before incorporating the gelatin.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow long does it take for the preparation to set in the fridge?\u003c\/strong\u003e\u003cbr\u003e\n            Stable structure after 12 to 24 hours in the refrigerator (4 °C). For simple items (panna cotta, jelly), 4 to 6 hours is enough. For multilayer entremets, a full night is recommended.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eIs 200 Bloom gelatin suitable for mirror glazes?\u003c\/strong\u003e\u003cbr\u003e\n            Yes, it is the reference quality for professional mirror glazes. Firm hold is essential to stick to the frozen entremet without dripping, while maintaining flexibility when cutting. Count on 4 to 5 sheets for 500 ml of standard mirror glaze.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCan gelatin be replaced with agar agar?\u003c\/strong\u003e\u003cbr\u003e\n            Agar agar is plant-based but does not provide the same texture. Gelatin offers a creaminess and a unique melting sensation in the mouth, essential in mousses, panna cotta, and mirror glazes. Agar agar works for simple jellies but significantly changes the outcome of traditional recipes.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eDoes gelatin have a particular smell or taste?\u003c\/strong\u003e\u003cbr\u003e\n            No. Gelita gelatin is processed according to high industrial purification standards. Completely neutral in taste and smell, it does not alter the delicate flavors of vanilla, red fruits, or white chocolate.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow to store unused sheets?\u003c\/strong\u003e\u003cbr\u003e\n            In their resealed original bag or in an airtight container, at room temperature (15 to 25 °C), away from strong odors and direct light. Dry gelatin can be stored for several years without losing its gelling power.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv class=\"psl-cta\"\u003e\n        \u003ch3\u003eTo go further\u003c\/h3\u003e\n        \u003cp\u003eComplete your selection of technical ingredients for pastry:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eDiscover our \u003ca href=\"\/en\/collections\/gelatines\"\u003ecomplete range of gelatins\u003c\/a\u003e in sheets and powder.\u003c\/li\u003e\n            \u003cli\u003ePerfect your finishes with our range of ready-to-use \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003eAdd character to your preparations with our selection of \u003ca href=\"\/en\/collections\/colorants\"\u003efood colorings\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":0.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-bovine-halal-200-bloom-gelita-12-feuilles-gelita-1.png?v=1777667478"},{"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":"FUN CAKES","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":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103755550762,"sku":"F54835","price":3.19,"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":"FUN CAKES","offers":[{"title":"Default Title","offer_id":31103764889642,"sku":"F54850","price":3.99,"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":"FUN CAKES","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":"FUN CAKES","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":"FUN CAKES","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 - PME Cake","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eVegetable Gelatin - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (United Kingdom): pastry glucose syrup for professional decorative pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eVegetable Gelatin - PME Cake is a cake design accessory made by PME Cake, a leading British brand for decorative pastry tools and food cutters. Designed for pastry glucose syrup, it is intended for professional pastry chefs, cake designers, and advanced amateurs.\u003c\/p\u003e\n\u003cp\u003eMaterial: food ingredient. Compatible with: fondant, gum paste, marzipan. Reference tool for professional cake design, to include in your pastry decorator toolbox.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical 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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e PME Cake (Premier Manufacturing, United Kingdom)\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;\"\u003eType:\u003c\/strong\u003e pastry glucose syrup\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;\"\u003eMaterial:\u003c\/strong\u003e food ingredient\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse:\u003c\/strong\u003e professional or advanced amateur in cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\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;\"\u003eFondant preparation:\u003c\/strong\u003e functional ingredient for homemade fondant making.\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;\"\u003eEdible decoration fixing:\u003c\/strong\u003e food glue for assembling pieces on cake design.\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;\"\u003eSyrups and toppings:\u003c\/strong\u003e functional ingredients for pastries and entremets.\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;\"\u003eRoyal icing for cookies:\u003c\/strong\u003e raw material for decorative icing preparation.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBoutique pastries:\u003c\/strong\u003e reference ingredients for workshops and artisanal productions.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\u003ePatissland tip for vegetable gelatin\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eStore your raw material in a dry place, away from moisture and direct light. PME Cake guarantees premium food quality.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eBrand: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigin: United Kingdom\u003c\/li\u003e\n            \u003cli\u003eCategory: pastry glucose syrup\u003c\/li\u003e\n            \u003cli\u003eMaterial: food ingredient\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your PME cake design equipment:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover \u003ca href=\"\/en\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME modeling tools\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd for finishing touches, use \u003ca href=\"\/en\/products\/lisseur-pme-pate-a-sucre\" style=\"color: #8a6624; text-decoration: underline;\"\u003ea PME smoother\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd find the entire \u003ca href=\"\/en\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME Cake brand\u003c\/a\u003e on Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"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 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card 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":"FUN CAKES","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":"sirop-de-glucose-375g","title":"Glucose Syrup 375g","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 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card 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\n\u003cdiv class=\"patissland-product\"\u003e\n\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eFunCakes 375 g Glucose Syrup\u003c\/strong\u003e is an essential ingredient for home and professional baking. Versatile, it prevents \u003cstrong\u003esugar crystallization\u003c\/strong\u003e, adds softness to preparations, and ensures a smooth, shiny texture. Indispensable for candies, icings, ganaches, fondants, sugar pastes, nougats, marshmallows, and caramels. Presented in a practical 375 g jar, ready to measure with a spoon or brush.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\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\u003ePastry glucose syrup\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e\u003cspan\u003eViscous, transparent\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e375 g resealable jar\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eUsage\u003c\/strong\u003e\u003cspan\u003eAnti-crystallization, shine\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e\u003cspan\u003eVery long shelf life\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\n\u003cdetails class=\"patissland-accordion\" open\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eGlucose syrup\u003c\/strong\u003e (also called \u003cstrong\u003eliquid glucose\u003c\/strong\u003e) is a thick, transparent syrup obtained by hydrolysis of starch (usually corn or wheat). Mainly composed of pure glucose, it is an \u003cstrong\u003einvert sugar\u003c\/strong\u003e with several unique technical properties in baking:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnti-crystallization\u003c\/strong\u003e: prevents sugar crystal formation in candies and caramels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHygroscopic\u003c\/strong\u003e: retains moisture, extends the freshness of cookies and cakes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModerate sweetness\u003c\/strong\u003e: about 70% of the sweetness of regular sugar, ideal to avoid overloading\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShine and smoothness\u003c\/strong\u003e: provides a glossy finish to icings and ganaches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlexible texture\u003c\/strong\u003e: softens fondants, sugar pastes, and modeling chocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is a \u003cstrong\u003eprofessional ingredient\u003c\/strong\u003e used in all fine pastries. Without it, it is impossible to make real soft nougats, airy \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003ehomemade marshmallows\u003c\/a\u003e, or soft caramels that do not harden.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose FunCakes glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eFunCakes is a leading European brand in home baking since 1985. Their 375 g glucose syrup stands out for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal purity\u003c\/strong\u003e: simple composition, 100% glucose syrup, no unnecessary additives\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect transparency\u003c\/strong\u003e: crystal-clear color that does not mask the colors of preparations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControlled viscosity\u003c\/strong\u003e: neither too liquid nor too thick, easy to measure with a spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNeutral taste\u003c\/strong\u003e: does not alter the flavors of preparations (vanilla, chocolate, fruit)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e375 g jar format\u003c\/strong\u003e: practical for regular use, resealable, ready to use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVery long shelf life\u003c\/strong\u003e: no need for refrigeration before or after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCompared to supermarket tube versions, FunCakes syrup in a pot offers \u003cstrong\u003ebetter value for money\u003c\/strong\u003e, a \u003cstrong\u003elarger quantity\u003c\/strong\u003e, and a \u003cstrong\u003epot format\u003c\/strong\u003e easily usable with a spatula or spoon, without clogging risk.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhat is glucose syrup used for in pastry?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eGlucose syrup\u003c\/strong\u003e is one of the most versatile ingredients in pastry. 10 main uses:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eConfectionery\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003enougats\u003c\/a\u003e, \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-guimauve-maison\"\u003emarshmallows\u003c\/a\u003e, spun sugars, soft caramels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaramels and toffees\u003c\/strong\u003e: prevents crystallization, ensures a soft-melting texture. Essential for \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-sauce-caramel\"\u003ecaramel sauce\u003c\/a\u003e that doesn’t harden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlossy icings\u003c\/strong\u003e: \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-glacage-royal\"\u003eroyal icing\u003c\/a\u003e, mirror glaze, rock glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFondants and sugar pastes\u003c\/strong\u003e: softens texture, eases spreading, retains moisture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eModeling chocolate\u003c\/strong\u003e: to mix with melted chocolate to obtain a malleable dough\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches\u003c\/strong\u003e: adds shine and improves preservation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade spreads\u003c\/strong\u003e: for \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-de-la-pate-a-tartiner-noisette-maison\"\u003ehazelnut spread\u003c\/a\u003e or praline pastes, prevents grainy texture from returning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBiscuits and cookies\u003c\/strong\u003e: prolonged softness for 3-5 days instead of hardening the next day\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHomemade sorbets and ice creams\u003c\/strong\u003e: prevents the formation of large ice crystals, smooth texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSyrups and jams\u003c\/strong\u003e: softens the set, prevents sugar from crystallizing when resting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to use glucose syrup?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eGlucose syrup is used \u003cstrong\u003every simply\u003c\/strong\u003e, with a few precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeasure with a spoon or scale\u003c\/strong\u003e: its viscosity makes volume measurements inaccurate, prefer weighing in grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePot dipping in hot water\u003c\/strong\u003e: if the syrup is too thick, immerse the closed pot in a bowl of warm water for 5-10 minutes to thin it out\u003c\/li\u003e\n\u003cli\u003e\nMixing with other liquids: first add a little hot liquid (water, milk, cream) to the syrup then incorporate into the final mixture to facilitate dissolution\u003c\/li\u003e\n\u003cli\u003e\nWith a brush: to glaze a candied fruit, shine a brioche, brush a pastry coming out of the oven\u003c\/li\u003e\n\u003cli\u003e\nCooking: withstands temperatures up to 160-170°C without darkening (ideal for caramels and nougatines)\u003c\/li\u003e\n\u003cli\u003e\nClean weighing: lightly oil the spoon or spatula before measuring, the syrup detaches more easily\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePractical tip: to recover all the material in the jar, place it for a few minutes in some hot water to make the syrup more fluid and facilitate scraping with a spatula.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow much to use in my recipes?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe dosage of glucose syrup varies depending on the recipe. Here are the professional ratios:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eRecipe\u003c\/th\u003e\n\u003cth\u003eIndicative dosage\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNougat (sugar\/syrup ratio)\u003c\/td\u003e\n\u003ctd\u003e30-40% of the sugar weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHomemade marshmallow\u003c\/td\u003e\n\u003ctd\u003e20-30% of the sugar weight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoft caramel (toffee)\u003c\/td\u003e\n\u003ctd\u003e50 g for 250 g of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMirror glaze\u003c\/td\u003e\n\u003ctd\u003e150 g for 1 entremet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlossy ganache\u003c\/td\u003e\n\u003ctd\u003e30 g for 200 g of chocolate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePastry fondant\u003c\/td\u003e\n\u003ctd\u003e100 g for 1 kg of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHomemade sorbet\u003c\/td\u003e\n\u003ctd\u003e50-80 g per liter of fruit syrup\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpread\u003c\/td\u003e\n\u003ctd\u003e1-2 tablespoons \/ 250 g jar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoft cookies\u003c\/td\u003e\n\u003ctd\u003e1-2 tablespoons \/ 500 g dough\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe 375 g jar covers several recipes: 5 to 10 preparations depending on the types (nougats, glazes, caramels). For occasional home use, it is an ideal size that keeps for a very long time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eGlucose syrup vs inverted sugar vs honey: differences\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e3 \"technical\" sugars that look alike but each has its own specifics:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003eGlucose syrup\u003c\/th\u003e\n\u003cth\u003eInverted sugar (trimoline)\u003c\/th\u003e\n\u003cth\u003eHoney\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComposition\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e100% glucose\u003c\/td\u003e\n\u003ctd\u003e50% glucose + 50% fructose\u003c\/td\u003e\n\u003ctd\u003eGlucose + fructose + flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSweetening power\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~70% of sugar\u003c\/td\u003e\n\u003ctd\u003e~125% of sugar\u003c\/td\u003e\n\u003ctd\u003e~125% of sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAnti-crystallization\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStrong\u003c\/td\u003e\n\u003ctd\u003eVery strong\u003c\/td\u003e\n\u003ctd\u003eStrong\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHygroscopy\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGood\u003c\/td\u003e\n\u003ctd\u003eExcellent\u003c\/td\u003e\n\u003ctd\u003eExcellent\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\u003eNeutral\u003c\/td\u003e\n\u003ctd\u003eHoney aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEconomical\u003c\/td\u003e\n\u003ctd\u003eMore expensive\u003c\/td\u003e\n\u003ctd\u003eVariable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal use\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVersatile confectionery\u003c\/td\u003e\n\u003ctd\u003eGanaches, ice creams\u003c\/td\u003e\n\u003ctd\u003eGingerbread, pastries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eGlucose syrup is the most versatile and economical. Inverted sugar is stronger but less common. Honey adds a distinct flavor that is not always desired.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to make nougat with glucose syrup\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eNougat is one of the iconic recipes where glucose syrup plays a key role. Here is the professional method:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1\u003c\/strong\u003e: weigh 250 g of sugar, 80 g of FunCakes glucose syrup, 60 g of honey, 80 g of water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2\u003c\/strong\u003e: bring to a boil until 145°C (sugar thermometer required)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3\u003c\/strong\u003e: meanwhile, beat 2 egg whites to stiff peaks with 30 g of sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4\u003c\/strong\u003e: pour the hot syrup at 145°C in a thin stream over the egg whites while continuing to whisk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5\u003c\/strong\u003e: continue for 5-7 minutes until the mixture cools\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6\u003c\/strong\u003e: add 200 g of toasted almonds + pistachios\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 7\u003c\/strong\u003e: pour into a frame lined with wafer paper, let harden for 24 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGlucose syrup plays an essential \u003cstrong\u003eanti-crystallization\u003c\/strong\u003e role: without it, nougat would become grainy after a few hours. See the \u003ca class=\"pl-link\" href=\"\/en\/blogs\/blog-de-recettes-patissland\/recette-du-nougat\"\u003efull nougat recipe\u003c\/a\u003e on the Patissland blog.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to achieve a shiny mirror glaze\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003emirror glaze\u003c\/strong\u003e is another key use of glucose syrup. The basic professional recipe:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150 g of sugar\u003c\/strong\u003e + \u003cstrong\u003e150 g of FunCakes glucose syrup\u003c\/strong\u003e + \u003cstrong\u003e75 g of water\u003c\/strong\u003e heated to 103°C\u003c\/li\u003e\n\u003cli\u003ePour over \u003cstrong\u003e100 g of sweetened condensed milk\u003c\/strong\u003e + \u003cstrong\u003e150 g of white chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlend with an immersion blender, avoiding air bubbles\u003c\/li\u003e\n\u003cli\u003eAdd the desired coloring\u003c\/li\u003e\n\u003cli\u003eFilm directly on the surface, let cool to 30-32°C\u003c\/li\u003e\n\u003cli\u003eGlazing a well-frozen entremet: the thin layer of frost makes the glaze stick instantly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGlucose syrup provides \u003cstrong\u003ethe shine and fluidity\u003c\/strong\u003e essential for glazing. Without it, the glaze would be dull and hard to spread.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eThe syrup is too thick: how to thin it out?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eGlucose syrup is \u003cstrong\u003enaturally very viscous\u003c\/strong\u003e at room temperature. To make it easier to use, here are some tips:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarm water bath\u003c\/strong\u003e: place the closed jar in a bowl of water at 40-50°C for 5-10 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn the microwave\u003c\/strong\u003e: 15-20 seconds at medium power in a glass container, never exceed 30 seconds to avoid cooking the syrup\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContainer near a heat source\u003c\/strong\u003e: place the jar near the oven while it’s on for a few minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOiled spoon\u003c\/strong\u003e: lightly oil the spoon with a neutral oil to make detaching easier\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilicone spatula\u003c\/strong\u003e: more effective than a spoon for scraping the sides of the jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eImportant: never add water directly into the jar to thin it — this would alter preservation and change the syrup’s technical properties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eComposition and nutrition\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Glucose syrup. (Simple and pure composition, no additives).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: depending on the manufacturing process, may be derived from wheat. Check the original label for people intolerant to gluten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecial diets\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegan\u003c\/strong\u003e compatible (plant-based, derived from starch)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetarian\u003c\/strong\u003e compatible\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eLactose-free\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal\u003c\/strong\u003e compatible (no alcohol or animal derivatives)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIndicative nutritional values per 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e~1,360 kJ \/ 320 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e~80 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e~30 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteins\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\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eGlucose syrup is a \u003cstrong\u003every energy-dense\u003c\/strong\u003e product to be used in moderation as part of a balanced diet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\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\u003eThe \u003cstrong\u003eFunCakes glucose syrup\u003c\/strong\u003e has an exceptionally long shelf life thanks to its high sugar concentration:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore opening\u003c\/strong\u003e: minimum 24 months at room temperature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter opening\u003c\/strong\u003e: 12 to 18 months if well sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature\u003c\/strong\u003e: between 15 and 25°C, protected from direct light\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefrigeration\u003c\/strong\u003e: not necessary, can even make the syrup too thick to use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeal tightly\u003c\/strong\u003e after each use to prevent moisture absorption\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: dry cupboard away from strong odors\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe syrup practically never spoils thanks to its high concentration that prevents the growth of microorganisms. If you notice \u003cstrong\u003epartial crystallization\u003c\/strong\u003e (formation of white flakes in the jar), warm it in a lukewarm water bath to redissolve the crystals: the product remains perfectly usable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eTips for proper dosing and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e5 secrets to get the most out of your jar of glucose syrup:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeigh rather than measure with spoons\u003c\/strong\u003e: viscosity distorts volumetric measurements. The electronic scale is your best friend\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOil the spatula\u003c\/strong\u003e: with a neutral oil, the syrup slides better and you don’t lose any on the spoon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep the jar near the warm area\u003c\/strong\u003e of the work surface: tempered (20-22°C), it is more fluid and easier to handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNote the opening date\u003c\/strong\u003e on the jar with a permanent marker, especially if you use it rarely\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecover jar residues\u003c\/strong\u003e by adding a little hot water and stirring — use this diluted syrup in a liquid recipe (sorbet, fruit syrup) to avoid waste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\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 glucose syrup be replaced in a recipe?\u003c\/strong\u003e\u003cbr\u003eFor most recipes, you can substitute with \u003cstrong\u003eneutral honey\u003c\/strong\u003e (acacia) at 50% of the required amount + 50% invert sugar, but the result is not identical. Glucose syrup remains irreplaceable for soft caramels, nougats, and mirror glazes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes glucose syrup contain sugar?\u003c\/strong\u003e\u003cbr\u003eYes, it is technically a simple sugar (pure glucose), but with a \u003cstrong\u003e30% lower\u003c\/strong\u003e sweetening power than regular white sugar. Ideal for not over-sweetening a recipe while benefiting from its technical properties.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you make homemade glucose syrup?\u003c\/strong\u003e\u003cbr\u003eIt's very difficult to reproduce at home because it requires enzymatic hydrolysis of starch in an industrial setting. There are \"alternative\" recipes with lemon + sugar + water, but the result is not the same.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for diabetics?\u003c\/strong\u003e\u003cbr\u003eNo, glucose syrup has a \u003cstrong\u003every high glycemic index\u003c\/strong\u003e (close to 100). Diabetics should avoid it or replace it with specific sweeteners (agave syrup, erythritol).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the syrup gluten-free?\u003c\/strong\u003e\u003cbr\u003eIt depends on the raw material. If made from corn starch, yes. If made from wheat, traces may remain. Check the label for strict gluten-free diets.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used for children?\u003c\/strong\u003e\u003cbr\u003eYes, from 1 year old like any sugar, in moderation like all sugars. Strictly avoid in infants under 12 months (WHO recommendation for all added sugars).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much is in the 375 g jar?\u003c\/strong\u003e\u003cbr\u003e375 g of syrup equals about \u003cstrong\u003e250 ml\u003c\/strong\u003e, enough for 5 to 10 homemade recipes (nougats, glazes, caramels). A perfect size for regular use without risk of spoilage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e To get a \u003cstrong\u003ehomemade caramel that never hardens\u003c\/strong\u003e, always add \u003cstrong\u003e20% glucose syrup\u003c\/strong\u003e relative to the weight of sugar in your recipe (e.g., 50 g syrup for 250 g sugar). Glucose prevents crystallization and keeps a soft-melting texture even after 1 week. It's the secret of high-end artisanal caramels and caramel sauces that stay liquid in the fridge. Ideal for topping crepes, ice cream, profiteroles, or for filling in chocolate making.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":39443793379370,"sku":"F54430","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-375g-fun-cakes-1.jpg?v=1772138369"},{"product_id":"sirop-de-sucre-inverti-375g-pot-funcakes","title":"Invert Sugar Syrup 375g","description":"\u003ch3 class=\"\" data-end=\"761\" data-start=\"719\"\u003eFuncakes Invert Sugar Syrup – 375g\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"962\" data-start=\"763\"\u003eOptimize your baking recipes with \u003cstrong data-end=\"843\" data-start=\"808\"\u003eFuncakes invert sugar syrup\u003c\/strong\u003e, an essential ingredient for softer cakes, smoother ganaches, and better preservation.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"967\" data-start=\"964\"\u003e\n\u003ch4 class=\"\" data-end=\"1026\" data-start=\"969\"\u003eWhy use invert sugar in baking?\u003c\/h4\u003e\n\u003cp class=\"\" data-end=\"1179\" data-start=\"1028\"\u003eInvert sugar is a mixture of glucose and fructose, sweeter than regular sugar and much \u003cstrong data-end=\"1165\" data-start=\"1129\"\u003eless prone to crystallization\u003c\/strong\u003e. It provides:\u003c\/p\u003e\n\u003cul data-end=\"1492\" data-start=\"1181\"\u003e\n\u003cli class=\"\" data-end=\"1270\" data-start=\"1181\"\u003e\n\u003cp class=\"\" data-end=\"1270\" data-start=\"1183\"\u003e\u003cstrong data-end=\"1210\" data-start=\"1183\"\u003eA softer texture\u003c\/strong\u003e in preparations (ganaches, gingerbreads, brownies, etc.)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1351\" data-start=\"1271\"\u003e\n\u003cp class=\"\" data-end=\"1351\" data-start=\"1273\"\u003e\u003cstrong data-end=\"1303\" data-start=\"1273\"\u003eA high moisturizing power\u003c\/strong\u003e that extends the shelf life of your pastries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1430\" data-start=\"1352\"\u003e\n\u003cp class=\"\" data-end=\"1430\" data-start=\"1354\"\u003e\u003cstrong data-end=\"1386\" data-start=\"1354\"\u003eA natural browned color\u003c\/strong\u003e for cakes, brioches, and other treats\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1492\" data-start=\"1431\"\u003e\n\u003cp class=\"\" data-end=\"1492\" data-start=\"1433\"\u003e\u003cstrong data-end=\"1466\" data-start=\"1433\"\u003eA subtly different taste\u003c\/strong\u003e, richer and more aromatic\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1497\" data-start=\"1494\"\u003e\n\u003ch4 class=\"\" data-end=\"1519\" data-start=\"1499\"\u003eIdeal for:\u003c\/h4\u003e\n\u003cul data-end=\"1683\" data-start=\"1521\"\u003e\n\u003cli class=\"\" data-end=\"1564\" data-start=\"1521\"\u003e\n\u003cp class=\"\" data-end=\"1564\" data-start=\"1523\"\u003eSmooth and shiny chocolate ganaches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1592\" data-start=\"1565\"\u003e\n\u003cp class=\"\" data-end=\"1592\" data-start=\"1567\"\u003eSoft gingerbreads\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1614\" data-start=\"1593\"\u003e\n\u003cp class=\"\" data-end=\"1614\" data-start=\"1595\"\u003eFudgy brownies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1636\" data-start=\"1615\"\u003e\n\u003cp class=\"\" data-end=\"1636\" data-start=\"1617\"\u003eHomemade jams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1683\" data-start=\"1637\"\u003e\n\u003cp class=\"\" data-end=\"1683\" data-start=\"1639\"\u003eAny recipe requiring technical sugar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1688\" data-start=\"1685\"\u003e\n\u003ch4 class=\"\" data-end=\"1720\" data-start=\"1690\"\u003eComposition \u0026 format:\u003c\/h4\u003e\n\u003cul data-end=\"1878\" data-start=\"1722\"\u003e\n\u003cli class=\"\" data-end=\"1771\" data-start=\"1722\"\u003e\n\u003cp class=\"\" data-end=\"1771\" data-start=\"1724\"\u003e\u003cstrong data-end=\"1741\" data-start=\"1724\"\u003eIngredients:\u003c\/strong\u003e 100% invert sugar syrup\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1804\" data-start=\"1772\"\u003e\n\u003cp class=\"\" data-end=\"1804\" data-start=\"1774\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1774\"\u003eContent:\u003c\/strong\u003e 375 grams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1830\" data-start=\"1805\"\u003e\n\u003cp class=\"\" data-end=\"1830\" data-start=\"1807\"\u003e\u003cstrong data-end=\"1819\" data-start=\"1807\"\u003eBrand:\u003c\/strong\u003e Funcakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1878\" data-start=\"1831\"\u003e\n\u003cp class=\"\" data-end=\"1878\" data-start=\"1833\"\u003e\u003cstrong data-end=\"1854\" data-start=\"1833\"\u003ePackaging:\u003c\/strong\u003e Convenient resealable jar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"162\" data-start=\"120\"\u003eNutritional values (per 100 g)\u003c\/h3\u003e\n\u003cul data-end=\"369\" data-start=\"164\"\u003e\n\u003cli class=\"\" data-end=\"200\" data-start=\"164\"\u003e\n\u003cp class=\"\" data-end=\"200\" data-start=\"166\"\u003e\u003cstrong data-end=\"177\" data-start=\"166\"\u003eEnergy\u003c\/strong\u003e: 1199 kJ \/ 280 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"272\" data-start=\"201\"\u003e\n\u003cp class=\"\" data-end=\"272\" data-start=\"203\"\u003e\u003cstrong data-end=\"223\" data-start=\"203\"\u003eFats\u003c\/strong\u003e: 0.0 g\u003cbr data-end=\"234\" data-start=\"231\"\u003e  ↳ of which saturated fatty acids: 0.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"325\" data-start=\"273\"\u003e\n\u003cp class=\"\" data-end=\"325\" data-start=\"275\"\u003e\u003cstrong data-end=\"287\" data-start=\"275\"\u003eCarbohydrates\u003c\/strong\u003e: 70.0 g\u003cbr data-end=\"299\" data-start=\"296\"\u003e  ↳ of which sugars: 70.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"351\" data-start=\"326\"\u003e\n\u003cp class=\"\" data-end=\"351\" data-start=\"328\"\u003e\u003cstrong data-end=\"341\" data-start=\"328\"\u003eProteins\u003c\/strong\u003e: 0.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"369\" data-start=\"352\"\u003e\n\u003cp class=\"\" data-end=\"369\" data-start=\"354\"\u003e\u003cstrong data-end=\"361\" data-start=\"354\"\u003eSalt\u003c\/strong\u003e: 0.0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1883\" data-start=\"1880\"\u003e\n\u003ch3 class=\"\" data-end=\"1913\" data-start=\"1885\"\u003eUsage advice\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2061\" data-start=\"1915\"\u003eAdd 5 to 10% invert sugar syrup relative to the total sugar weight in your recipe to improve texture and preservation.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2066\" data-start=\"2063\"\u003e\n\u003cp class=\"\" data-end=\"2276\" data-start=\"2086\"\u003eThis product is a \u003cstrong data-end=\"2175\" data-start=\"2104\"\u003etechnical ally for professional and demanding amateur pastry chefs\u003c\/strong\u003e. Thanks to its pure and effective formulation, it elevates the quality of your desserts to the next level.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"2281\" data-start=\"2278\"\u003e\n\u003ch3 class=\"\" data-end=\"2312\" data-start=\"2283\"\u003eOrder now!\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"2510\" data-start=\"2314\"\u003eEnhance your creations with \u003cstrong data-end=\"2386\" data-start=\"2346\"\u003eFuncakes 375g invert sugar syrup\u003c\/strong\u003e and enjoy exceptional texture, taste, and preservation.\u003cbr data-end=\"2463\" data-start=\"2460\"\u003e\u003cstrong data-end=\"2510\" data-start=\"2463\"\u003eAdd it to your cart today!\u003c\/strong\u003e\u003c\/p\u003e","brand":"FUN CAKES","offers":[{"title":"Default Title","offer_id":40471103701034,"sku":"F54435","price":3.99,"currency_code":"EUR","in_stock":true}],"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 - PME Cake","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGlucose Syrup 325g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (United Kingdom): pastry glucose syrup for professional decorative pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe Glucose Syrup 325g - PME Cake is a cake decorating accessory made by PME Cake, a leading British brand for decorative baking tools and food cutters. Designed for pastry glucose syrup, it is intended for professional pastry chefs, cake designers, and advanced hobbyists.\u003c\/p\u003e\n\u003cp\u003eMaterial: food ingredient. Compatible with: fondant, gum paste, marzipan. Reference tool for professional cake design, to include in your pastry decorator toolbox.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical 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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e PME Cake (Premier Manufacturing, United Kingdom)\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;\"\u003eType:\u003c\/strong\u003e pastry glucose syrup\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;\"\u003eMaterial:\u003c\/strong\u003e food ingredient\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse:\u003c\/strong\u003e professional or advanced amateur in cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\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;\"\u003eFondant preparation:\u003c\/strong\u003e functional ingredient for homemade fondant making.\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;\"\u003eEdible decoration fixing:\u003c\/strong\u003e food glue for assembling pieces on cake design.\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;\"\u003eSyrups and toppings:\u003c\/strong\u003e functional ingredients for pastries and entremets.\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;\"\u003eRoyal icing for cookies:\u003c\/strong\u003e raw material for decorative icing preparation.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBoutique pastries:\u003c\/strong\u003e reference ingredients for workshops and artisanal productions.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\u003ePatissland Tip for Glucose Syrup 325g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eStore your raw material in a dry place, away from moisture and direct light. PME Cake guarantees premium food quality.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eBrand: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigin: United Kingdom\u003c\/li\u003e\n            \u003cli\u003eCategory: pastry glucose syrup\u003c\/li\u003e\n            \u003cli\u003eMaterial: food ingredient\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your PME cake design equipment:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover \u003ca href=\"\/en\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003eother PME raw materials\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd for application, use \u003ca href=\"\/en\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME modeling tools\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd find the entire \u003ca href=\"\/en\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME Cake brand\u003c\/a\u003e on Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"Gum Arabic 20g - PME Cake","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003ePME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGum Arabic 20g - PME Cake\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003ePME Cake (United Kingdom): pastry glucose syrup for professional decorative pastry\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eThe Gum Arabic 20g - PME Cake is a cake design accessory made by PME Cake, a leading British brand for decorative baking tools and food cutters. Designed for pastry glucose syrup, it is intended for professional pastry chefs, cake designers, and advanced hobbyists.\u003c\/p\u003e\n\u003cp\u003eMaterial: food ingredient. Compatible with: fondant, gum paste, marzipan. Reference tool for professional cake design, to include in your pastry decorator toolbox.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eTechnical 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: #d7b2b2b;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBrand:\u003c\/strong\u003e PME Cake (Premier Manufacturing, United Kingdom)\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;\"\u003eType:\u003c\/strong\u003e pastry glucose syrup\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;\"\u003eMaterial:\u003c\/strong\u003e food ingredient\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUse:\u003c\/strong\u003e professional or advanced amateur in cake design\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #fbf9f3; border: 1px solid #e8dcc4; border-radius: 12px; padding: 20px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecommended applications\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;\"\u003eFondant preparation:\u003c\/strong\u003e functional ingredient for homemade fondant making.\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;\"\u003eEdible decoration fixing:\u003c\/strong\u003e food glue for assembling pieces on cake design.\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;\"\u003eSyrups and toppings:\u003c\/strong\u003e functional ingredients for pastries and entremets.\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;\"\u003eRoyal icing for cookies:\u003c\/strong\u003e raw material for decorative icing preparation.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eBoutique pastries:\u003c\/strong\u003e reference ingredients for workshops and artisanal productions.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\u003ePatissland Tip for Gum Arabic 20g\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eStore your raw material in a dry place, away from moisture and direct light. PME Cake guarantees premium food quality.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eBrand: PME Cake\u003c\/li\u003e\n            \u003cli\u003eOrigin: United Kingdom\u003c\/li\u003e\n            \u003cli\u003eCategory: pastry glucose syrup\u003c\/li\u003e\n            \u003cli\u003eMaterial: food ingredient\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"background-color: #faf4e5; border-left: 4px solid #b98b35; border-radius: 8px; padding: 18px 22px; margin-bottom: 25px;\"\u003e\n        \u003ch3 style=\"color: #8a6624; font-size: 16px; margin-top: 0; margin-bottom: 10px; font-weight: 600;\"\u003eTo go further\u003c\/h3\u003e\n        \u003cp style=\"color: #444444; margin: 0 0 10px 0; font-size: 14px;\"\u003eComplete your PME cake design equipment:\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 0;\"\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eDiscover \u003ca href=\"\/en\/products\/shortening-pme-petal-base\" style=\"color: #8a6624; text-decoration: underline;\"\u003eother PME raw materials\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd for application, use \u003ca href=\"\/en\/products\/outil-de-modelage-flower-and-leaf\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME modeling tools\u003c\/a\u003e.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 10px; line-height: 1.6;\"\u003eAnd find the entire \u003ca href=\"\/en\/collections\/pme\" style=\"color: #8a6624; text-decoration: underline;\"\u003ePME Cake brand\u003c\/a\u003e on Patissland.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"\u003ch3\u003e\u003cstrong\u003eGlucose Powder 33DE - Sosa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe \u003cem\u003eGlucose Powder 33DE\u003c\/em\u003e from the brand Sosa is a dehydrated glucose syrup, obtained from the partial enzymatic hydrolysis of corn starch. This product is essential for preparing many pastry and confectionery recipes, such as caramels, candies, and ice creams. It helps control the texture of preparations and prevents sugar crystallization.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eMain Features\u003c\/strong\u003e:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType of glucose\u003c\/strong\u003e: 33DE, ideal for sweet preparations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Food-grade corn starch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e: 500-gram jar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\n\u003cstrong\u003eUses\u003c\/strong\u003e:\u003c\/h4\u003e\n\u003cp\u003eThis glucose powder is ideal for stabilizing the textures of ice creams, pastries, and confections. It also helps maintain the moisture of preparations and prevents sugar recrystallization in products like fondants or glazes.\u003c\/p\u003e\n\u003ch4\u003e\n\u003cstrong\u003eBenefits\u003c\/strong\u003e:\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eFacilitates sugar dissolution\u003c\/li\u003e\n\u003cli\u003eImproves the texture of sweet products\u003c\/li\u003e\n\u003cli\u003eVersatile in many culinary preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder preparation time\u003c\/strong\u003e: May require up to 2 days for preparation.\u003c\/li\u003e\n\u003c\/ul\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":"pectine-50g","title":"Pectin","description":"\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003ePowdered Pectin 50g - Azucren \u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4 data-start=\"51\" data-end=\"127\"\u003e\u003cstrong data-start=\"56\" data-end=\"125\"\u003eThe perfect ally for successful homemade jams and jellies!\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp data-start=\"129\" data-end=\"375\"\u003eTransform your sweet preparations with \u003cstrong data-start=\"174\" data-end=\"203\"\u003eAzucren powdered pectin\u003c\/strong\u003e, a natural ingredient extracted from fruit. It ensures perfect setting and a smooth texture for jams, jellies, and other desserts with the ideal consistency.\u003c\/p\u003e\n\u003chr data-start=\"377\" data-end=\"380\"\u003e\n\u003ch3 data-start=\"382\" data-end=\"421\"\u003e\u003cstrong data-start=\"386\" data-end=\"419\"\u003eProduct features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"422\" data-end=\"562\"\u003e \u003cstrong data-start=\"424\" data-end=\"435\"\u003eWeight:\u003c\/strong\u003e 50 g\u003cbr data-start=\"440\" data-end=\"443\"\u003e \u003cstrong data-start=\"445\" data-end=\"458\"\u003eOrigin:\u003c\/strong\u003e Derived from fruit\u003cbr data-start=\"475\" data-end=\"478\"\u003e \u003cstrong data-start=\"480\" data-end=\"497\"\u003eUse:\u003c\/strong\u003e Natural gelling and thickening agent\u003cbr data-start=\"537\" data-end=\"540\"\u003e \u003cstrong data-start=\"542\" data-end=\"560\"\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"566\" data-end=\"685\"\u003e\n\u003cli data-start=\"566\" data-end=\"587\"\u003eHomemade jams\u003c\/li\u003e\n\u003cli data-start=\"591\" data-end=\"611\"\u003eFruit jellies\u003c\/li\u003e\n\u003cli data-start=\"615\" data-end=\"637\"\u003eSauces and toppings\u003c\/li\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003ePastries requiring gelling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"687\" data-end=\"690\"\u003e\n\u003ch3 data-start=\"692\" data-end=\"729\"\u003e\u003cstrong data-start=\"696\" data-end=\"727\"\u003e Usage advice:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"730\" data-end=\"1041\"\u003e \u003cstrong data-start=\"732\" data-end=\"744\"\u003eDosage:\u003c\/strong\u003e Adjust according to the recipe.\u003cbr data-start=\"772\" data-end=\"775\"\u003e \u003cstrong data-start=\"777\" data-end=\"796\"\u003eInstructions for use:\u003c\/strong\u003e Incorporate the pectin into your preparation before cooking to ensure even gelling.\u003cbr data-start=\"893\" data-end=\"896\"\u003e \u003cstrong data-start=\"898\" data-end=\"918\"\u003eChef's tip:\u003c\/strong\u003e Mix the pectin with sugar before adding it to your fruit for better distribution and to avoid lumps.\u003c\/p\u003e\n\u003chr data-start=\"1043\" data-end=\"1046\"\u003e\n\u003ch3 data-start=\"1048\" data-end=\"1075\"\u003e\u003cstrong data-start=\"1052\" data-end=\"1073\"\u003e Storage:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1076\" data-end=\"1210\"\u003e Store in a cool, dry place, away from light and humidity to preserve all its gelling properties.\u003c\/p\u003e\n\u003chr data-start=\"1212\" data-end=\"1215\"\u003e\n\u003ch3 data-start=\"1217\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1221\" data-end=\"1262\"\u003eWhy choose Azucren Pectin?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1265\" data-end=\"1421\"\u003e 100% natural \u003cbr data-start=\"1284\" data-end=\"1287\"\u003e Ideal for perfect homemade jams \u003cbr data-start=\"1335\" data-end=\"1338\"\u003e Easy to use and ultra-effective for all your pastry preparations \u003c\/p\u003e","brand":"AZUCREN","offers":[{"title":"30g","offer_id":50451191529811,"sku":"DE79894","price":3.99,"currency_code":"EUR","in_stock":false},{"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\/pectine-azucren-1.png?v=1772149925"},{"product_id":"sesame-caramelise-600g","title":"Caramelized Sesame 600g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCaramelized Sesame 600 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eSesame seeds coated with golden caramel made from sugar and honey\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eSosa Ingredients caramelized sesame consists of sesame seeds individually coated with a thin layer of golden caramel, made from a blend of sugar, honey, and citric acid. The result offers a crisp crunch and a sweet-toasted flavor profile suitable for pastry, chocolate making, plated desserts, as well as sweet and savory preparations in Asian and Levantine cuisine.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 Sosa Ingredients\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;\"\u003eNet Weight:\u003c\/strong\u003e 600 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;\"\u003eTexture:\u003c\/strong\u003e crunchy seeds coated with a thin caramel layer\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;\"\u003eFlavor Profile:\u003c\/strong\u003e sweet, toasted, balanced with a tangy touch\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 uniform golden brown\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;\"\u003eReady to Use:\u003c\/strong\u003e yes, to incorporate or sprinkle directly\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003ePastry:\u003c\/strong\u003e finishing tarts, entremets, financiers, cookies, homemade granolas\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;\"\u003eChocolate Making:\u003c\/strong\u003e inclusion in bars, mendiants, textured ganaches\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;\"\u003ePlated Desserts:\u003c\/strong\u003e crunchy topping on creams, mousses, ice creams\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;\"\u003eAsian Cuisine:\u003c\/strong\u003e poke bowls, Thai salads, wok dishes, spring rolls\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;\"\u003eLevantine Cuisine:\u003c\/strong\u003e reinvented halva, baklavas, topping for honeyed fresh cheeses\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;\"\u003eBreakfast:\u003c\/strong\u003e yogurts, porridges, smoothie bowls, fresh cheeses\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eIngredients and Allergens\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e sesame, sugar, honey, acidifier citric acid (E330).\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains sesame seeds. May contain traces of soy, eggs, peanuts, milk, tree nuts (almonds, walnuts), celery, mustard, and sulfites (produced in a multi-use facility).\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 and Storage Advice\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eCaramelized sesame retains its crunch as long as it is not exposed to moisture. Add it at the last moment to preparations containing water (mousses, creams, sauces) to preserve its texture. For sprinkled decorations on entremets, add just before serving. Suitable for quick dipping in tempered chocolate for homemade dragée coating.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a cool, dry place away from direct light. Reseal the bag well or transfer to an airtight jar to preserve crunchiness.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 crunchy and textured toppings:\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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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\/fruits-secs-eclats-et-poudre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003edried fruits, pieces, and powders\u003c\/a\u003e section for your toppings and inclusions.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Create your gourmet decorations with our selection of \u003ca href=\"\/en\/collections\/decors-comestibles\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eedible decorations\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eCantonese Caramelized Peanuts 600 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNicaraguan peanuts coated with caramel, ready to use\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\u003eSosa Ingredients Cantonese Caramelized Peanuts are Nicaraguan peanuts selected for their uniform size and flavor, coated using the Cantonese caramelization method. This hot coating process gives the nuts a thin, shiny, and crunchy caramel shell without masking the peanut flavor. Ready to use, they can be applied directly as dessert decoration, included in entremets, or as a topping for ice cream and pastries.\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 Sosa Ingredients\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 600 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;\"\u003ePeanut origin:\u003c\/strong\u003e Nicaragua\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;\"\u003eTechnique:\u003c\/strong\u003e Cantonese caramelization (hot coating)\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;\"\u003eTexture:\u003c\/strong\u003e thin and crunchy shell, tender inside\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;\"\u003eUse:\u003c\/strong\u003e ready to use, no prior preparation needed\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;\"\u003eEntremet decoration:\u003c\/strong\u003e crunchy finish on mirror glaze or velvet coating\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;\"\u003eInclusions:\u003c\/strong\u003e mousses, whipped ganaches, praline cream\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 cream and plated dessert topping:\u003c\/strong\u003e texture contrast\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;\"\u003ePraline crunchies:\u003c\/strong\u003e crushed in feuilletine mixture\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;\"\u003eFilled chocolates:\u003c\/strong\u003e crunchy interior for bonbons and mendiants\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;\"\u003ePetit fours and appetizers:\u003c\/strong\u003e served alongside coffee\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\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 Allergens\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;\"\u003eIngredients:\u003c\/strong\u003e Nicaraguan peanuts, sugar, olive oil, glucose\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 contains peanuts\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;\"\u003ePossible traces:\u003c\/strong\u003e eggs, soy, milk, tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, macadamia nuts), sesame, sulfur dioxide and sulfites\u003c\/li\u003e\n        \u003c\/ul\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\u003eStorage:\u003c\/strong\u003e store the peanuts in a cool, dry place away from direct light and humidity. Reseal the pouch well after each use to preserve the crunchiness of the caramel coating. Avoid thermal shocks (refrigerator then room temperature) which can cause condensation and soften the shell.\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 ingredients for professional 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range for gastronomy.\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\/fruits-secs-eclats-et-poudre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003edried fruits, pieces, and powders\u003c\/a\u003e section for your inclusions and decorations.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Create your gourmet decorations with our selection of \u003ca href=\"\/en\/collections\/decors-comestibles\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eedible decorations\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\/cacahuetes-caramelisees-600g-sosa-1.jpg?v=1772150497"},{"product_id":"glycerine-50ml","title":"Glycerine 50ml","description":"\u003ch3\u003eRD Essentials Glycerin - 50 ml\u003c\/h3\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProduct Description\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRD Essentials Glycerin\u003c\/strong\u003e is an essential ingredient for all your baking projects, whether to soften fondant or improve the texture of your icings. This odorless, syrupy liquid adds flexibility to your preparations, making them easier to work with. Used in many creative baking recipes, glycerin is a must-have for achieving professional results.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eImproves Fondant Flexibility:\u003c\/strong\u003e\u003cbr\u003eAdd glycerin to make your \u003cstrong\u003efondant more flexible\u003c\/strong\u003e and easy to handle, allowing you to create more precise and detailed decorations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSoftens Royal Icing:\u003c\/strong\u003e\u003cbr\u003eBy adding it to your \u003cstrong\u003eroyal icing\u003c\/strong\u003e, glycerin helps achieve a \u003cstrong\u003esmoother texture\u003c\/strong\u003e, preventing the icing from becoming too stiff or brittle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEssential for Making Your Own Fondant:\u003c\/strong\u003e\u003cbr\u003eGlycerin is a key ingredient in homemade \u003cstrong\u003efondant\u003c\/strong\u003e, enabling you to get the perfect texture for all your decorative creations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eOdorless and Syrupy:\u003c\/strong\u003e\u003cbr\u003eThis product is \u003cstrong\u003eodorless\u003c\/strong\u003e and has a syrupy texture that blends easily into your preparations without altering the taste.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProduct Benefits:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eVersatile and Essential:\u003c\/strong\u003e\u003cbr\u003eWhether you are making \u003cstrong\u003edecorated cakes\u003c\/strong\u003e, \u003cstrong\u003ecupcakes\u003c\/strong\u003e, or \u003cstrong\u003ecookies\u003c\/strong\u003e, glycerin is an essential ingredient for achieving \u003cstrong\u003eflexible fondant\u003c\/strong\u003e and \u003cstrong\u003esilky icings\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEasy to Use:\u003c\/strong\u003e\u003cbr\u003eThis product integrates easily into your recipes in small amounts, allowing you to work with fondant or royal icing without difficulty.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eConvenient Sizes:\u003c\/strong\u003e\u003cbr\u003eAvailable in a \u003cstrong\u003e50 ml\u003c\/strong\u003e bottle, RD Essentials glycerin is easy to measure and store, ideal for both amateur and professional bakers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGlycerin (E422)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdditional Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNon-GMO and Kosher Certified:\u003c\/strong\u003e\u003cbr\u003eThis product is \u003cstrong\u003enon-GMO\u003c\/strong\u003e and \u003cstrong\u003eKosher certified\u003c\/strong\u003e, ensuring its suitability for a wide range of dietary needs and culinary practices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 50 ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eUsage Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIn Royal Icing:\u003c\/strong\u003e Add a few drops of glycerin to achieve a softer icing and prevent it from becoming too stiff.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFor Fondant:\u003c\/strong\u003e Use glycerin to make \u003cstrong\u003efondant more pliable\u003c\/strong\u003e and easy to work with, especially when creating fine or complex decorations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\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":"sirop-de-glucose-230g","title":"Glucose Syrup 230g","description":"\u003cp\u003e\u003cstrong\u003eGlucose Syrup 230g - Silikomart\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eglucose syrup\u003c\/strong\u003e from Silikomart is a purified, thick aqueous solution made up of mono- and polysaccharides. It is an essential ingredient for many pastry preparations, providing flexibility and texture to your creations. It is ideal for use in \u003cstrong\u003ebaked desserts, jellies, fondant, modeling chocolate, toppings, ice creams, and mousses\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eUnlike regular sugar, glucose syrup \u003cstrong\u003edoes not crystallize\u003c\/strong\u003e, allowing for a smoother and more flexible texture in your preparations. It also helps to \u003cstrong\u003ereduce sweetness\u003c\/strong\u003e while maintaining moisture, perfect for fondant and confectionery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eBaked desserts\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eJellies and fruit pastes\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFondant and modeling chocolate\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eToppings for ice creams and cakes\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eIce creams and mousses\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrevents sugar crystallization\u003c\/li\u003e\n\u003cli\u003eProvides flexibility and malleability to doughs\u003c\/li\u003e\n\u003cli\u003eReduces sweetness while preserving texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStorage advice:\u003c\/strong\u003e After opening, reseal the product well and store until the indicated expiration date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContent:\u003c\/strong\u003e 230 g\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":49638924222803,"sku":"99.531.02.0001","price":3.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/sirop-de-glucose-230g-silikomart-1.webp?v=1772153306"},{"product_id":"glycerine-xl-473ml","title":"Glycerine XL 473ml","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003eLorAnn Oils\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eFood-Grade Vegetable Glycerin 473 ml - LorAnn\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional quality food glycerin for sugar paste, fondant, and confectionery\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eLorAnn Food Glycerin 473 ml is a professional quality vegetable glycerin (E422), an essential ingredient in cake design and technical pastry. Clear, syrupy, odorless liquid, slightly sweet, that provides moisture, flexibility, and preservation to preparations. Pastry size 473 ml (16 oz) with precise pouring spout.\u003c\/p\u003e\n\u003cp\u003eUsed to soften hardened sugar paste, maintain the softness of marzipan, keep royal icing moist for cookie decoration, and preserve the elasticity of fondants. Also used in confectionery for fruit pastes, marshmallows, and nougats. Compatible with all food colorings and flavors.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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;\"\u003eHighlights\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;\"\u003eFood-grade vegetable glycerin E422:\u003c\/strong\u003e professional quality for pastry and confectionery.\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;\"\u003eNatural humectant:\u003c\/strong\u003e retains moisture in preparations, extends freshness.\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;\"\u003eSoftens sugar paste:\u003c\/strong\u003e restores hardened sugar paste with a few drops.\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;\"\u003e473 ml pastry size:\u003c\/strong\u003e economical for regular use in the lab.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eTasteless, odorless:\u003c\/strong\u003e does not alter the flavors of preparations.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eTechnical 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 LorAnn Oils (USA)\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;\"\u003eType:\u003c\/strong\u003e food-grade vegetable glycerin (E422)\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;\"\u003eSize:\u003c\/strong\u003e 473 ml (16 oz)\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;\"\u003eAppearance:\u003c\/strong\u003e clear syrupy liquid, odorless\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 slightly sweet, neutral\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eUses:\u003c\/strong\u003e fondant, covering fondant, royal icing, candies\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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 applications\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;\"\u003eSoften hardened fondant:\u003c\/strong\u003e a few drops in 250 g of fondant, knead 1-2 minutes to restore suppleness.\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;\"\u003eHumectant royal icing:\u003c\/strong\u003e 1 teaspoon per 500 g of royal icing, prevents cracking on decorated 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;\"\u003eFruit pastes:\u003c\/strong\u003e essential humectant for soft fruit pastes and tender nougats.\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;\"\u003eHomemade marshmallows:\u003c\/strong\u003e provides the characteristic softness to traditional marshmallows.\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;\"\u003eSoft fondant:\u003c\/strong\u003e maintains the elasticity of covering fondant for layer cakes.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e \u003cstrong style=\"color: #2b2b2b;\"\u003eCandies and sweets:\u003c\/strong\u003e humectant for soft caramels, fudge, toffees.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eDirections for use\u003c\/h3\u003e\n        \u003col style=\"padding-left: 22px; margin: 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eHardened fondant:\u003c\/strong\u003e add 2-3 drops per 100 g of fondant, knead 1-2 minutes until original suppleness is restored.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRoyal icing:\u003c\/strong\u003e 1\/2 to 1 teaspoon per 500 g of royal icing to prevent cracking.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eFruit pastes:\u003c\/strong\u003e 1 to 2% of the total preparation weight for optimal moisture.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMarshmallows:\u003c\/strong\u003e add 30 to 50 g of glycerin per 500 g of sugar for the signature soft texture.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e close the bottle tightly after use, store at room temperature.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\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;\"\u003eIngredients and allergens\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 10px 0;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% vegetable glycerin (E422).\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e No major allergens declared. Suitable for gluten-free, lactose-free, vegetarian, and vegan diets.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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;\"\u003eStorage\u003c\/h3\u003e\n        \u003cp style=\"margin: 0;\"\u003eStore at room temperature (15-25 °C), away from direct sunlight. Close the bottle tightly after each use. Long shelf life.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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;\"\u003eFAQ: Frequently Asked Questions\u003c\/h3\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eWhat is the difference between glycerin and glucose?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eGlycerin (E422) is a humectant: it retains moisture in preparations without crystallizing. Glucose (syrup) is an anti-crystallizing agent that prevents sugar from forming crystals. Both complement each other in confectionery: glycerin maintains flexibility, glucose prevents graininess. To soften fondant, glycerin is needed, not glucose.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eHow much glycerin to restore hardened fondant?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 16px 0;\"\u003eUse 2 to 3 drops per 100 g of fondant. Knead vigorously for 1 to 2 minutes; the fondant regains its original flexibility. If very dry, add 1-2 more drops. Don’t add too much: overly moist fondant becomes sticky and hard to roll out.\u003c\/p\u003e\n        \u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong style=\"color: #2b2b2b;\"\u003eIs glycerin plant-based or animal-based?\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"margin: 0;\"\u003eLorAnn glycerin is 100% plant-based (derived from vegetable oils). It is therefore suitable for vegetarian and vegan diets, unlike some industrial glycerins that may be animal-derived.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003ePatissland tip for glycerin in cake design\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003eGlycerin is the secret ingredient of professional cake designers to keep their creations flexible over time: fondant that doesn’t crack after 24 hours, royal icing that stays pliable longer, fondant that spreads thinly without tearing. Strategic dosing: too little = no effect, too much = sticky and hard-to-work preparation. The pros’ rule: start with half the recommended amount, test, adjust. For royal icing decorated cookies exported (shipments, weddings), glycerin is non-negotiable to prevent cracks during transport.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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\u003eProduct information\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"color: #8a6624; margin: 0; padding-left: 18px; line-height: 1.7;\"\u003e\n            \u003cli\u003eBrand: LorAnn Oils\u003c\/li\u003e\n            \u003cli\u003eType: vegetable glycerin (E422)\u003c\/li\u003e\n            \u003cli\u003eSize: 473 ml\u003c\/li\u003e\n            \u003cli\u003eOrigin: plant-based\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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;\"\u003eBuild your technical cake design arsenal:\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 The full \u003ca href=\"\/en\/collections\/lorann\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eLorAnn\u003c\/a\u003e range on Patissland.\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 for technical pastry.\u003c\/li\u003e\n            \u003cli style=\"\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover our \u003ca href=\"\/en\/collections\/aide-a-la-preparation\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epreparation aids\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"LORANN","offers":[{"title":"Default Title","offer_id":49979193000275,"sku":"L7110","price":19.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/glycerine-xl-473ml-lorann-1.jpg?v=1772154854"},{"product_id":"bicarbonate-de-soude-200g","title":"Baking Soda 200g","description":"\u003ch3\u003e\u003cstrong\u003eDr. Oetker Baking Soda - 200g\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAdd a gentle and perfect rise to your creations with Dr. Oetker baking soda.\u003c\/strong\u003e Ideal for soda breads, pancakes, cookies, gingerbread, and other treats, this versatile product is essential for all bakers, whether professional or amateur.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal result:\u003c\/strong\u003e Designed to ensure a gentle and even rise, perfect for your culinary preparations such as gingerbread, cookies, or pancakes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMulti-purpose:\u003c\/strong\u003e Besides culinary use, this baking soda can also be used as a natural household cleaner.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for all:\u003c\/strong\u003e Suitable for vegetarian and vegan diets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConvenient size:\u003c\/strong\u003e Contains 200g, ideal for daily needs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLeavening agent: E500 (sodium carbonates).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eNutritional Information (per 100g):\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 0kJ \/ 0kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eof which saturates: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eof which sugars: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 0g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 67.5g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eBenefits:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eConsistent results:\u003c\/strong\u003e Deliver a perfect texture to your preparations thanks to Dr. Oetker’s quality formula.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile use:\u003c\/strong\u003e Not only for baking but also for natural and eco-friendly home cleaning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to use:\u003c\/strong\u003e Simple to measure, just follow the quantities indicated in your recipes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eUsage Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor baking:\u003c\/strong\u003e Add the recommended amount in your recipe for flawless results.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor cleaning:\u003c\/strong\u003e Mix one tablespoon of baking soda with water to create a natural cleaning paste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep the product in a cool, dry place. Close the lid after use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy choose Dr. Oetker Baking Soda?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProven quality since 1891 for superior results.\u003c\/li\u003e\n\u003cli\u003ePerfect for baking enthusiasts and professional chefs.\u003c\/li\u003e\n\u003cli\u003eCompatible with specific dietary requirements.\u003c\/li\u003e\n\u003c\/ul\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":"\u003ch3\u003e\u003cstrong\u003eGluten-Free Baking Powder Dr. Oetker - 6 Sachets (5g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDr. Oetker gluten-free baking powder is an essential ingredient for your pastries, cakes, and scones.\u003c\/strong\u003e Convenient and effective, each pre-measured 5g sachet ensures precise use and perfect results for all your culinary creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical format:\u003c\/strong\u003e 6 sachets of 5g, each containing the equivalent of one teaspoon of baking powder.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGluten-free:\u003c\/strong\u003e Suitable for people following a gluten-free diet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Turns regular flour into a self-raising flour alternative.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for all:\u003c\/strong\u003e Compatible with vegetarian and vegan diets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshness guaranteed:\u003c\/strong\u003e Each sachet is individually sealed for optimal preservation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLeavening agents: E450 (diphosphates), E500 (sodium carbonates)\u003c\/li\u003e\n\u003cli\u003eStarch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eNutritional Information (per 100g):\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 331kJ \/ 78kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 0g\n\u003cul\u003e\n\u003cli\u003eOf which saturates: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 19g\n\u003cul\u003e\n\u003cli\u003eOf which sugars: 0g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein:\u003c\/strong\u003e 0.1g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 45.7g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eBenefits:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecise dosing:\u003c\/strong\u003e One 5g sachet equals one teaspoon, eliminating guesswork in your recipes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Ideal for cakes, scones, pastries, and other recipes requiring perfect rising.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical alternative:\u003c\/strong\u003e Mix 2 sachets with 225g of regular flour to replace self-raising flour.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eUsage Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended dosage:\u003c\/strong\u003e Use the amount specified in your recipe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSelf-raising flour alternative:\u003c\/strong\u003e Mix 2 sachets of baking powder with 225g (8oz) of regular flour to make homemade self-raising flour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy choose Dr. Oetker Baking Powder?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePractical format for precise and efficient use.\u003c\/li\u003e\n\u003cli\u003eGluten-free, suitable for specific dietary needs.\u003c\/li\u003e\n\u003cli\u003eRecognized quality for consistent and reliable results.\u003c\/li\u003e\n\u003c\/ul\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":"\u003cp\u003e\u003cstrong\u003ePectin 325 NH 95 - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProfessional pectin for fruity creations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectin 325 NH 95\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a low-methoxyl starch pectin (LMA), ideal for professionals. Specially designed for jams and fruit-based fillings, this pectin ensures rapid gelling, strong textures, and an optimal final effect within 24 hours.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRapid gelling:\u003c\/strong\u003e Final effect in 24 hours for perfectly controlled preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Allows reheating and reworking of preparations without loss of quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile applications:\u003c\/strong\u003e Suitable for jams, fillings, creams, and gelling agents.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal use:\u003c\/strong\u003e Requires a pH of 3.2-3.5, at least 50% sugar, and at least 20% fruit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar.\u003c\/li\u003e\n\u003cli\u003eIncorporate the mixture into the fruit pulp with vigorous stirring.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then add an acid to activate gelling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams:\u003c\/strong\u003e 0.5 to 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelling agent or creamy texture:\u003c\/strong\u003e 1 to 1.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Low-methoxyl pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSugar\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place (humidity \u0026lt;60%).\u003c\/li\u003e\n\u003cli\u003eStorage temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Pectin 325 NH 95\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStrong and stable texture for professional preparations.\u003c\/li\u003e\n\u003cli\u003eSuitable for jams rich in fruit and sugar.\u003c\/li\u003e\n\u003cli\u003eThermoreversibility allowing easy adjustments.\u003c\/li\u003e\n\u003c\/ul\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":"\u003cp\u003e\u003cstrong\u003eAcid-Free Pectin - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProfessional acid-free pectin for perfect textures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAcid-Free Pectin\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is an LMA pectin (low methoxyl amidated) enriched with calcium, ideal for acid-free preparations, especially dairy and fermented products. It allows the creation of homogeneous, stable, and thermoreversible textures while ensuring no syneresis.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile gelling agent:\u003c\/strong\u003e Suitable for creams, flans, jellies, and other calcium-rich preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Can be reheated and reworked between \u003cstrong\u003e40°C and 60°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo syneresis:\u003c\/strong\u003e Prevents water release for smooth and uniform textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimized dosages:\u003c\/strong\u003e Adjustable depending on the preparation:\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlans:\u003c\/strong\u003e 0.5-0.7%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCustards:\u003c\/strong\u003e 1-1.2%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eJellies:\u003c\/strong\u003e 1.5-2%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplications and Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDairy and fermented products:\u003c\/strong\u003e Ideal for stabilizing creams, gelling low-fat dairy products, and achieving creamy textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium-rich environments:\u003c\/strong\u003e Works perfectly even in preparations with high calcium content.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow and even gelling:\u003c\/strong\u003e Fully develops after 24 hours of resting for optimal texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar at a 1:5 ratio.\u003c\/li\u003e\n\u003cli\u003eGradually incorporate into the liquid preparation while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil to activate gelling (optimal temperature: 80\/85°C).\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours for a perfect final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Amidated pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDextrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Calcium sulfate (E516)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Advice\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place with humidity below 60%.\u003c\/li\u003e\n\u003cli\u003eStorage temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors to preserve its properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy Choose Acid-Free Pectin?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional texture:\u003c\/strong\u003e Allows creation of stable and homogeneous preparations without acidity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for modern needs:\u003c\/strong\u003e Ideal for light desserts without syneresis.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuaranteed quality:\u003c\/strong\u003e Developed by Sosa Ingredients, leader in texturizers for professionals.\u003c\/li\u003e\n\u003c\/ul\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":"\u003cp\u003e\u003cstrong\u003eAcacia Gum Powder - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA versatile natural-origin texturizer\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia gum powder\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a natural-origin polysaccharide used as a thickener, emulsifier, and stabilizer. Perfect for professionals, it easily integrates into various liquid preparations, whether hot or cold, providing stability and texture to the most demanding creations.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Polysaccharide derived from plant sources.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarious applications:\u003c\/strong\u003e Suitable for stabilizing foams, emulsions, soft candies, and as a bulking agent.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility:\u003c\/strong\u003e Usable in liquid preparations, hot or cold.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInsoluble in alcohol and fats:\u003c\/strong\u003e Limited use in non-aqueous media.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Uses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Adds consistency to liquid preparations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsifier:\u003c\/strong\u003e Promotes homogeneous mixing of ingredients.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Maintains the structure of foams and emulsions over time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsage:\u003c\/strong\u003e Add directly to liquid preparations without the need for preheating.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener and emulsifier:\u003c\/strong\u003e Acacia gum (E414).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of tree nuts, milk, soy, egg, mustard, celery, sesame, and peanut.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eCulinary Applications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFoams:\u003c\/strong\u003e Stabilization of light and airy textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEmulsions:\u003c\/strong\u003e Homogeneous mixtures for sauces and creams.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft candies:\u003c\/strong\u003e Provides the desired texture and extends shelf life.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBulking agent:\u003c\/strong\u003e Ideal for thickening liquids and reinforcing structures.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a cool, dry place.\u003c\/li\u003e\n\u003cli\u003eOptimal temperature: between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAvoid exposure to moisture and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy choose Sosa acacia gum?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSosa’s acacia gum powder is an essential ally for professional chefs and pastry chefs. It guarantees homogeneous textures, stable preparations, and easy integration into many recipes, while respecting natural origin and high-quality standards.\u003c\/p\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":"\u003cp\u003e\u003cstrong\u003ePectine Medium Rapid Set - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for perfect preparations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectine Medium Rapid Set\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a 100% natural powdered gelling agent derived from citrus peels. Suitable for recipes with high sugar levels (Brix) and low pH, this pectin is ideal for traditional jams, fruit pastes, and spreads.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Gelling agent based on citrus pectins.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRapid gelling:\u003c\/strong\u003e Final effect after 24 hours, with a strong and stable texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermo-irreversible:\u003c\/strong\u003e Suitable for preparations requiring cooking and that do not melt when heated.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezable:\u003c\/strong\u003e Maintains its properties even after freezing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile use:\u003c\/strong\u003e For jams, fruit pastes, and spreads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams:\u003c\/strong\u003e 0.5 to 1%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pastes:\u003c\/strong\u003e 1 to 1.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar according to the recommended proportions.\u003c\/li\u003e\n\u003cli\u003eAdd this mixture to the pulp while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then add an acid to activate the gelling.\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours to reach the optimal final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eApplications and Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable pH:\u003c\/strong\u003e Between 3.1 and 3.5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum sugar:\u003c\/strong\u003e At least 50% added sugar to ensure proper gelling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional jams and spreads.\u003c\/li\u003e\n\u003cli\u003eFruit pastes and sliceable gelled preparations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePectin (E440i)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDextrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e None reported.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry place, at a temperature between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eProtect from light and strong odors to preserve its properties.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Pectine Medium Rapid Set\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAllows rapid and stable gelling for delicious preparations.\u003c\/li\u003e\n\u003cli\u003eAdapted to the needs of pastry and confectionery professionals.\u003c\/li\u003e\n\u003cli\u003eIrreversible texture, ideal for recipes requiring cooking or freezing.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":50105547227475,"sku":"40408","price":24.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pectine-medium-rapid-set-500-g-sosa-1.jpg?v=1772154924"},{"product_id":"pectine-jaune-500-g","title":"Yellow pectin - 500 g","description":"\u003cp\u003e\u003cstrong\u003eYellow Pectin - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for firm and elastic textures\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYellow Pectin\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a powdered pectin derived from citrus peels, specially designed for jams, jellies, fruit pastes, and glazes. It allows the creation of firm and rigid or firm and elastic gels depending on the preparation. Ideal for professionals, it guarantees a stable and long-lasting texture.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Pectin derived from citrus peels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow gelling:\u003c\/strong\u003e Final effect after 24 hours for homogeneous textures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-thermoreversible:\u003c\/strong\u003e Once gelled, the texture remains stable even after cooking or reheating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable for oven cooking:\u003c\/strong\u003e Perfect for preparations requiring prolonged baking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot freezable:\u003c\/strong\u003e Designed for immediate use or at room temperature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Applications and Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJams and glazes:\u003c\/strong\u003e 8-15 g\/kg for firm and elastic gels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit pastes and jellies:\u003c\/strong\u003e 15-25 g\/kg for rigid and molded gels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eIncorporate the pectin into an aqueous liquid at \u003cstrong\u003e40°C\u003c\/strong\u003e, mixing with sugar to avoid lumps.\u003c\/li\u003e\n\u003cli\u003eHeat to boiling while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eAdd acid (e.g., lemon juice or citric acid) to activate gelling.\u003c\/li\u003e\n\u003cli\u003eLet rest for 24 hours to reach the final texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Specifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuitable pH:\u003c\/strong\u003e Between 3.2 and 3.5.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinimum sugar:\u003c\/strong\u003e 60% added sugar to ensure optimal gelling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsable with:\u003c\/strong\u003e All types of aqueous liquids.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpaque and firm gels:\u003c\/strong\u003e Ideal for visually and texturally stable preparations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Pectin (E440i)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSucrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH regulator:\u003c\/strong\u003e Tetrasodium diphosphate (E450iii), tripotassium citrate (E332ii), citric acid (E330)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry and cool place, at a temperature of \u003cstrong\u003e15°C to 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAvoid exposure to moisture or strong odors to preserve product quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Sosa Yellow Pectin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEnables professional textures, suitable for traditional pastries and confectionery.\u003c\/li\u003e\n\u003cli\u003ePerfect for preparations requiring thermal and structural stability.\u003c\/li\u003e\n\u003cli\u003eIdeal for pastry chefs seeking opaque and rigid or elastic gels according to needs.\u003c\/li\u003e\n\u003c\/ul\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-500-g-sosa-1.jpg?v=1772154928"},{"product_id":"pectine-fruit-nh-500-g","title":"Fruit pectin NH - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eSosa Fruit Pectin NH – Professional Thermoreversible Gelling Agent (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eThe \u003cb data-path-to-node=\"4\" data-index-in-node=\"3\"\u003eSosa Ingredients Fruit Pectin NH\u003c\/b\u003e is the reference gelling agent for demanding pastry chefs and confectioners. Specially formulated for fruit-based preparations and acidic environments, this naturally derived amidated pectin guarantees a stable, glossy, and perfectly homogeneous texture. Its \u003cb data-path-to-node=\"4\" data-index-in-node=\"318\"\u003ethermoreversible\u003c\/b\u003e property makes it an essential ally for glazes and coatings that can be remelted without losing their gelling qualities.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eWhy choose Fruit Pectin NH for your creations?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eTotal Thermoreversibility:\u003c\/b\u003e It allows you to heat, set, and then reheat your preparation without altering the final texture, ideal for mirror glazes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eStability in Acidic Medium:\u003c\/b\u003e Optimized for a pH between 3.5 and 3.7, it reacts perfectly with the natural acidity of fruits.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eTechnical Versatility:\u003c\/b\u003e Whether for firm fruit pastes, creamy jams, or melting jellies, it ensures impeccable firmness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eNatural Origin:\u003c\/b\u003e Derived from citrus peels (sodium pectate), it respects the authenticity of your ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eUsage Tips and Dosages\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor optimal activation and a lump-free result, follow Sosa’s technical recommendations:\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eMixing Method:\u003c\/b\u003e Always mix the pectin with part of the sugar from your recipe before incorporating it into the liquid while stirring vigorously.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eActivation:\u003c\/b\u003e Bring the preparation to a boil. Adding an acid (such as citric acid) is necessary to trigger gelling.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eRest:\u003c\/b\u003e The optimal texture is reached after a 24-hour rest in the refrigerator.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb data-path-to-node=\"10\" data-index-in-node=\"0\"\u003eRecommended Dosages:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eGlazes and coatings:\u003c\/b\u003e 8 to 20 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eFruit pastes and jellies:\u003c\/b\u003e 30 to 40 g per kg of total mass.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"12\"\u003eTechnical Characteristics and Composition\u003c\/h2\u003e\n\u003cul data-path-to-node=\"13\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eIngredients:\u003c\/b\u003e Thickener: Amidated pectin (E440ii), Stabilizer: Disodium diphosphate (E450i), Dextrose, Antioxidant: Tricalcium phosphate (E431iii).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eAllergens:\u003c\/b\u003e May contain traces of milk and derivatives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eNutritional values (per 100 g):\u003c\/b\u003e Energy 160 kcal \/ 640 kJ; Carbohydrates 14 g (of which sugars 14 g); Proteins 47 g; Salt 14.3 g.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eStorage:\u003c\/b\u003e Store in its original packaging between 15°C and 25°C, away from light and humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"19\"\u003e\u003cb data-path-to-node=\"19\" data-index-in-node=\"0\"\u003eWhat is the difference between Pectin NH and regular pectin?\u003c\/b\u003e Fruit Pectin NH is specifically designed to be thermoreversible. This means you can melt your jelly or glaze multiple times while retaining its gelling power, unlike standard pectins which are often irreversible.\u003c\/p\u003e\n\u003cp data-path-to-node=\"20\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003eWhy is acid added with Pectin NH?\u003c\/b\u003e Acid (often in the form of citric acid or lemon juice) acts as a catalyst. It lowers the pH of the preparation, which is essential for the pectin network to form and trap the liquid stably.\u003c\/p\u003e\n\u003cp data-path-to-node=\"21\"\u003e\u003cb data-path-to-node=\"21\" data-index-in-node=\"0\"\u003eCan a preparation containing Pectin NH be frozen?\u003c\/b\u003e Yes, this is one of its great advantages. It perfectly withstands freezing and thawing without water release (syneresis), making it ideal for frozen desserts and fruit inserts.\u003c\/p\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":"\u003cp\u003e\u003cstrong\u003ePectin X58 Glaze - 500 g - Sosa Ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA professional gelling agent for chocolate glazes and dairy products\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePectin X58 Glaze\u003c\/strong\u003e from \u003cstrong\u003eSosa Ingredients\u003c\/strong\u003e is a starch-modified LM pectin specially designed for chocolate glazes, calcium-rich products, and dairy preparations. Thermoreversible and freezable, this pectin ensures smooth and stable textures, meeting the demands of professionals.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eMain Features\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural origin:\u003c\/strong\u003e Pectin derived from citrus peels.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThermoreversible:\u003c\/strong\u003e Maintains its properties between \u003cstrong\u003e40°C and 60°C\u003c\/strong\u003e, ideal for repeated use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezable:\u003c\/strong\u003e Retains moisture even after freezing, thus extending the shelf life of pastries.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile applications:\u003c\/strong\u003e Suitable for chocolate glazes, creams, dairy products, and calcium-rich items.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow gelling:\u003c\/strong\u003e Final effect achieved after 24 hours.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Applications and Dosages\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGelled glazes:\u003c\/strong\u003e 1.3-1.5%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreams and custards:\u003c\/strong\u003e 1-1.3%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium-rich gels:\u003c\/strong\u003e 8-15 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eInstructions for Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eMix the pectin with sugar for even dispersion.\u003c\/li\u003e\n\u003cli\u003eGradually incorporate into a liquid while stirring vigorously.\u003c\/li\u003e\n\u003cli\u003eBring to a boil to activate gelling (optimal temperature: \u003cstrong\u003e80\/85°C\u003c\/strong\u003e).\u003c\/li\u003e\n\u003cli\u003eAllow to cool to enable gelling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eProperties and Specifications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimal pH:\u003c\/strong\u003e Between 2.8 and 4.7 for best performance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat activated:\u003c\/strong\u003e Activated by heating.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdeal for:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003eChocolate or calcium-based glazes.\u003c\/li\u003e\n\u003cli\u003eCreams and dairy preparations.\u003c\/li\u003e\n\u003cli\u003eProducts requiring a firm yet flexible texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickener:\u003c\/strong\u003e Starch-modified pectin (E440ii)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSucrose\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStabilizer:\u003c\/strong\u003e Disodium diphosphate (E450i)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity regulator:\u003c\/strong\u003e Tricalcium phosphate (E341iii)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain traces of milk and dairy products.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eNutritional Values (per 100 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy:\u003c\/strong\u003e 640 kJ \/ 160 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat:\u003c\/strong\u003e 0 g (of which saturated: 0 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates:\u003c\/strong\u003e 14 g (of which sugars: 14 g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProteins:\u003c\/strong\u003e 0 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt:\u003c\/strong\u003e 14.3 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eStorage Conditions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStore in a dry, cool place between \u003cstrong\u003e15°C and 25°C\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eKeep in its original sealed packaging, protected from moisture and strong odors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvantages of Sosa Pectin X58 Glaze\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSuitable for gelled glazes rich in chocolate or calcium.\u003c\/li\u003e\n\u003cli\u003eMaintains moisture and extends the shelf life of pastries.\u003c\/li\u003e\n\u003cli\u003eIdeal for professional applications thanks to its thermoreversibility and stability.\u003c\/li\u003e\n\u003c\/ul\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":"glucose-liquide-de40-1-5kg","title":"Liquid Glucose DE40 - 1.5kg","description":"\u003ch2 data-start=\"374\" data-end=\"422\"\u003e\u003cstrong data-start=\"377\" data-end=\"420\"\u003eLiquid Glucose DE40 - 1.5 kg (Sosa)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"424\" data-end=\"778\"\u003eThe \u003cstrong data-start=\"427\" data-end=\"451\"\u003eliquid glucose DE40\u003c\/strong\u003e from \u003cstrong data-start=\"455\" data-end=\"475\"\u003eSosa Ingredients\u003c\/strong\u003e is an essential ingredient for pastry and chocolate professionals. 100% natural origin, it is extracted from corn starch and has a \u003cstrong data-start=\"643\" data-end=\"669\"\u003elow sweetening power\u003c\/strong\u003e, while offering valuable technical properties for the texture and preservation of preparations.\u003c\/p\u003e\n\u003chr data-start=\"780\" data-end=\"783\"\u003e\n\u003ch3 data-start=\"785\" data-end=\"847\"\u003e\u003cstrong data-start=\"789\" data-end=\"847\"\u003e Why use liquid glucose in pastry?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"848\" data-end=\"1139\"\u003e \u003cstrong data-start=\"850\" data-end=\"881\"\u003ePrevents sugar crystallization\u003c\/strong\u003e in ice creams, sorbets, and candies\u003cbr data-start=\"930\" data-end=\"933\"\u003e \u003cstrong data-start=\"935\" data-end=\"958\"\u003eImproves texture\u003c\/strong\u003e of creams, ganaches, and pastries\u003cbr data-start=\"994\" data-end=\"997\"\u003e \u003cstrong data-start=\"999\" data-end=\"1027\"\u003eIncreases shelf life\u003c\/strong\u003e by limiting drying out of preparations\u003cbr data-start=\"1072\" data-end=\"1075\"\u003e \u003cstrong data-start=\"1077\" data-end=\"1109\"\u003eEasy to dose and use\u003c\/strong\u003e in many recipes\u003c\/p\u003e\n\u003ch3 data-start=\"1141\" data-end=\"1174\"\u003e\u003cstrong data-start=\"1145\" data-end=\"1174\"\u003e Ideal applications:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1175\" data-end=\"1495\"\u003e\n\u003cli data-start=\"1175\" data-end=\"1254\"\u003e\n\u003cstrong data-start=\"1177\" data-end=\"1197\"\u003eIce creams \u0026amp; sorbets\u003c\/strong\u003e: adds creaminess and prevents crystal formation\u003c\/li\u003e\n\u003cli data-start=\"1255\" data-end=\"1330\"\u003e\n\u003cstrong data-start=\"1257\" data-end=\"1271\"\u003ePastry\u003c\/strong\u003e: improves the texture of mousses, creams, and candies\u003c\/li\u003e\n\u003cli data-start=\"1331\" data-end=\"1401\"\u003e\n\u003cstrong data-start=\"1333\" data-end=\"1349\"\u003eChocolate making\u003c\/strong\u003e: optimizes the softness of ganaches and fillings\u003c\/li\u003e\n\u003cli data-start=\"1402\" data-end=\"1495\"\u003e\n\u003cstrong data-start=\"1404\" data-end=\"1430\"\u003eCaramels \u0026amp; candies\u003c\/strong\u003e: ensures better stability and prevents recrystallization\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1497\" data-end=\"1500\"\u003e\n\u003ch2 data-start=\"1502\" data-end=\"1541\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1541\"\u003e Technical characteristics:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1542\" data-end=\"1705\"\u003e\n\u003cli data-start=\"1542\" data-end=\"1580\"\u003e\n\u003cstrong data-start=\"1544\" data-end=\"1556\"\u003eDE 35-40\u003c\/strong\u003e (Dextrose Equivalent)\u003c\/li\u003e\n\u003cli data-start=\"1581\" data-end=\"1625\"\u003e\n\u003cstrong data-start=\"1583\" data-end=\"1597\"\u003e77.4° Brix\u003c\/strong\u003e (dry matter content)\u003c\/li\u003e\n\u003cli data-start=\"1626\" data-end=\"1659\"\u003e\n\u003cstrong data-start=\"1628\" data-end=\"1639\"\u003ePOD 45%\u003c\/strong\u003e (Osmotic Power)\u003c\/li\u003e\n\u003cli data-start=\"1660\" data-end=\"1705\"\u003e\n\u003cstrong data-start=\"1662\" data-end=\"1674\"\u003ePAC 108%\u003c\/strong\u003e (Anti-Crystallizing Power)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1707\" data-end=\"1710\"\u003e\n\u003ch2 data-start=\"1712\" data-end=\"1750\"\u003e\u003cstrong data-start=\"1715\" data-end=\"1750\"\u003e Composition \u0026amp; Storage:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"1751\" data-end=\"1912\"\u003e\n\u003cli data-start=\"1751\" data-end=\"1806\"\u003e\n\u003cstrong data-start=\"1753\" data-end=\"1768\"\u003eIngredients\u003c\/strong\u003e: Glucose syrup (origin: corn)\u003c\/li\u003e\n\u003cli data-start=\"1807\" data-end=\"1912\"\u003e\n\u003cstrong data-start=\"1809\" data-end=\"1825\"\u003eStorage\u003c\/strong\u003e: Keep away from light, in a cool, dry place, in a tightly closed container\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1914\" data-end=\"1945\"\u003e \u003cstrong data-start=\"1917\" data-end=\"1927\"\u003eFormat\u003c\/strong\u003e: 1.5 kg jar\u003c\/p\u003e\n\u003chr data-start=\"1947\" data-end=\"1950\"\u003e\n\u003ch3 data-start=\"1952\" data-end=\"2010\"\u003e\u003cstrong data-start=\"1956\" data-end=\"2010\"\u003e Why choose Sosa Liquid Glucose DE40?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2011\" data-end=\"2271\"\u003e \u003cstrong data-start=\"2013\" data-end=\"2040\"\u003eProfessional quality\u003c\/strong\u003e: rigorous selection for optimal results\u003cbr data-start=\"2091\" data-end=\"2094\"\u003e \u003cstrong data-start=\"2096\" data-end=\"2122\"\u003eVersatility in cooking\u003c\/strong\u003e: compatible with a wide range of preparations\u003cbr data-start=\"2172\" data-end=\"2175\"\u003e \u003cstrong data-start=\"2177\" data-end=\"2204\"\u003eTexture and preservation\u003c\/strong\u003e: improves structure and extends product shelf life\u003c\/p\u003e\n\u003cp data-start=\"2273\" data-end=\"2336\"\u003e \u003cstrong data-start=\"2276\" data-end=\"2305\"\u003eAvailable on Patissland\u003c\/strong\u003e | Fast delivery\u003c\/p\u003e\n\u003chr data-start=\"2338\" data-end=\"2343\"\u003e\n\u003ch3 data-start=\"2344\" data-end=\"2420\"\u003e\u003cstrong data-start=\"2348\" data-end=\"2418\"\u003e Pastry tip: Make ultra creamy homemade ice cream\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"2422\" data-end=\"2441\"\u003e\u003cstrong data-start=\"2422\" data-end=\"2439\"\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2442\" data-end=\"2597\"\u003e\n\u003cli data-start=\"2442\" data-end=\"2467\"\u003e500 ml whole milk\u003c\/li\u003e\n\u003cli data-start=\"2468\" data-end=\"2495\"\u003e250 ml liquid cream\u003c\/li\u003e\n\u003cli data-start=\"2496\" data-end=\"2534\"\u003e100 g Sosa Liquid Glucose DE40\u003c\/li\u003e\n\u003cli data-start=\"2535\" data-end=\"2553\"\u003e150 g sugar\u003c\/li\u003e\n\u003cli data-start=\"2554\" data-end=\"2573\"\u003e4 egg yolks\u003c\/li\u003e\n\u003cli data-start=\"2574\" data-end=\"2597\"\u003e1 vanilla pod\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2599\" data-end=\"2618\"\u003e\u003cstrong data-start=\"2599\" data-end=\"2616\"\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col data-start=\"2619\" data-end=\"2964\"\u003e\n\u003cli data-start=\"2619\" data-end=\"2690\"\u003e\n\u003cstrong data-start=\"2622\" data-end=\"2654\"\u003eHeat the milk and cream\u003c\/strong\u003e with the split vanilla pod.\u003c\/li\u003e\n\u003cli data-start=\"2691\" data-end=\"2758\"\u003e\n\u003cstrong data-start=\"2694\" data-end=\"2727\"\u003eWhisk the egg yolks\u003c\/strong\u003e with the sugar and glucose.\u003c\/li\u003e\n\u003cli data-start=\"2759\" data-end=\"2828\"\u003e\n\u003cstrong data-start=\"2762\" data-end=\"2786\"\u003ePour the hot milk\u003c\/strong\u003e over the egg-sugar mixture while whisking.\u003c\/li\u003e\n\u003cli data-start=\"2829\" data-end=\"2901\"\u003e\n\u003cstrong data-start=\"2832\" data-end=\"2855\"\u003eReturn to heat\u003c\/strong\u003e and cook at 83°C without boiling.\u003c\/li\u003e\n\u003cli data-start=\"2902\" data-end=\"2964\"\u003e\n\u003cstrong data-start=\"2905\" data-end=\"2932\"\u003eCool quickly\u003c\/strong\u003e, then churn in an ice cream maker.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"2966\" data-end=\"2969\"\u003e\n\u003cp data-start=\"2971\" data-end=\"3096\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"2974\" data-end=\"3093\"\u003eOrder your jar of Sosa liquid glucose now and improve your pastry preparations like a pro!\u003c\/strong\u003e\u003c\/p\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-de40-15kg-sosa-1.jpg?v=1772155555"},{"product_id":"glucose-liquide-de60-1-5kg","title":"Liquid Glucose DE60 - 1.5kg","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 --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003e60 DE Liquid Glucose 1.5 kg\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eTechnical syrup for ganaches, ice creams, and professional confectionery\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\u003eSosa Ingredients 60 DE Liquid Glucose is a technical syrup of natural origin, extracted from starch by enzymatic hydrolysis. With a Dextrose Equivalent of 60, it offers moderate sweetening power (DE 67.5%) and strong anti-crystallizing power (PAC 114%), making it an essential ingredient in professional pastry, chocolate, and ice cream making. It improves preservation, prevents crystallization, and adds softness to confections.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POURQUOI L'UTILISER --\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;\"\u003eWhy use 60 DE liquid glucose\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;\"\u003eExtended shelf life:\u003c\/strong\u003e improves the durability of ganaches and pastry creams by limiting water activity\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;\"\u003eAnti-crystallization:\u003c\/strong\u003e prevents crystal formation in ice creams, sorbets, caramels, and nougats\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;\"\u003eSoftness and creaminess:\u003c\/strong\u003e adds tenderness to confections and pastries\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;\"\u003eModerate sweetening power:\u003c\/strong\u003e balances textures without overloading with sugar (DE 67.5% vs sucrose 100%)\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;\"\u003eWorkability:\u003c\/strong\u003e syrupy consistency that incorporates easily when warm\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\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 applications\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;\"\u003eGanaches and chocolate making:\u003c\/strong\u003e stabilizes texture, extends shelf life, preserves shine\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 limits crystallization, preserves a smooth texture in the mouth\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;\"\u003eConfectionery:\u003c\/strong\u003e marshmallows, fruit jellies, candies, caramels with stable texture\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;\"\u003eCaramel and Nougat:\u003c\/strong\u003e ensures good cooking fluidity and prevents recrystallization upon cooling\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;\"\u003eSoft Pastries:\u003c\/strong\u003e financiers, madeleines, cookies with prolonged 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:\u003c\/strong\u003e provides shine and firmness when cutting\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTERISTIQUES 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;\"\u003eTechnical 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;\"\u003eDE (Dextrose Equivalent):\u003c\/strong\u003e 60\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;\"\u003eBrix:\u003c\/strong\u003e 83° (dry matter content)\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;\"\u003ePOD (Sweetening Power):\u003c\/strong\u003e 67,5 %\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;\"\u003ePAC (Anti-Crystallization Power):\u003c\/strong\u003e 114 %\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;\"\u003eAppearance:\u003c\/strong\u003e viscous syrup, transparent to slightly amber\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 enzymatic hydrolysis of corn starch\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION --\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;\"\u003eContents\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 glucose syrup (100%)\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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTERISTIQUES PRODUIT --\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;\"\u003eProduct 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 Sosa Ingredients\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 1.5 kg 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;\"\u003eForm:\u003c\/strong\u003e Viscous liquid syrup\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- ENCADRE A 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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eUnderstanding DE (Dextrose Equivalent)\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eDE measures the degree of starch hydrolysis: the higher it is, the more simple sugars the syrup contains, making it sweeter and more fluid. A DE 60 (like this product) is considered a \u003cstrong\u003emedium\u003c\/strong\u003e glucose, perfectly balanced between sweetening power and anti-crystallizing power. For reference: DE 30 to 40 (thick glucose, less sweet, strong anti-crystallizing for ice creams); DE 60 (versatile, ganaches\/chocolate\/confectionery); DE 80 and above (very sweet and fluid, close to invert sugar).\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e between 15 and 25 °C, away from light, in its original closed packaging. Liquid glucose may thicken when cold: a warm water bath will make it fluid again.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECETTE BONUS --\u003e\n    \u003cdiv style=\"background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-top: 0; margin-bottom: 15px;\"\u003eRecipe: smooth dark chocolate ganache\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 10px;\"\u003eA stable and shiny ganache, perfect for chocolate candies, macaron fillings, or entremet interiors.\u003c\/p\u003e\n        \u003cp style=\"margin-bottom: 5px;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cul style=\"list-style-type: none; padding-left: 0; margin: 5px 0 15px 0;\"\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 300 g of 70% dark chocolate\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 150 ml of whole liquid cream\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 50 g of 60 DE liquid glucose Sosa\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 6px;\"\u003e\n\u003cspan style=\"color: #d7b36a; font-size: 18px; margin-right: 8px;\"\u003e•\u003c\/span\u003e 30 g of butter\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003cp style=\"margin-bottom: 5px;\"\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e\u003c\/p\u003e\n        \u003col style=\"padding-left: 22px; margin: 5px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eHeat the cream with the liquid glucose without bringing to a boil.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003ePour over the chopped chocolate and let melt for a few minutes.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eGently fold with a spatula to achieve a smooth and shiny texture.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eAdd the butter cut into pieces and mix until fully incorporated.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 8px;\"\u003eLet cool before using in your entremets, chocolate candies, or macarons.\u003c\/li\u003e\n        \u003c\/ol\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 ingredients for pastry and chocolate making:\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 the full range of \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e designed for gastronomy professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Work with sugar and its alternatives with our \u003ca href=\"\/en\/collections\/isomalt\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eisomalt, sugar, and fructose\u003c\/a\u003e section.\u003c\/li\u003e\n            \u003cli\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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"dextrose-poudre-sosa-650g","title":"Dextrose - 650g","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 --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eDextrose Powder 650 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eTechnical anti-crystallizing sugar for ice cream, sorbets, and confectionery\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\u003eSosa Ingredients Dextrose Powder is a 100% natural origin technical sugar, derived from corn starch. Especially used in professional ice cream making and confectionery, it stands out for its strong anti-crystallizing power (PAC 172%) and reduced sweetening power (POD 74%) compared to sucrose. It helps optimize the texture of sorbets and ice creams, stabilizes preparations sensitive to crystallization, and adjusts sweetness without excess sugar.\u003c\/p\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;\"\u003eIce creams and sorbets:\u003c\/strong\u003e prevents water crystallization, improves mouthfeel texture\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;\"\u003eConfectionery:\u003c\/strong\u003e hard candies, spun sugar, crystallized 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;\"\u003eBalanced pastries:\u003c\/strong\u003e alternative to adjust sweetness in lightly sweetened desserts\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;\"\u003ePlant-based desserts:\u003c\/strong\u003e compatible with vegan 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;\"\u003eGlazes and fillings:\u003c\/strong\u003e stabilization and durability during storage\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PROPRIÉTÉS 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;\"\u003eTechnical properties\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;\"\u003eSweetening power (POD):\u003c\/strong\u003e 74%\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;\"\u003eAnti-crystallizing power (PAC):\u003c\/strong\u003e 172%\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;\"\u003eAppearance:\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;\"\u003eFlavor:\u003c\/strong\u003e sweet, odorless\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;\"\u003eRecommended dosage:\u003c\/strong\u003e 6 to 15 g per kilo of preparation depending on the recipe\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- CARACTÉRISTIQUES PRODUIT --\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;\"\u003eProduct 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 Sosa Ingredients\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;\"\u003eNet weight:\u003c\/strong\u003e 650 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;\"\u003ePackaging:\u003c\/strong\u003e resealable plastic 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;\"\u003eOrigin:\u003c\/strong\u003e plant-based (corn)\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;\"\u003eSource:\u003c\/strong\u003e Spain, France, Brazil, Ukraine\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;\"\u003eCertifications:\u003c\/strong\u003e clean label, non-GMO, kosher, halal\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;\"\u003eDiets:\u003c\/strong\u003e vegetarian, vegan\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION ET ALLERGÈNES --\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 allergens\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 pure Dextrose\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;\"\u003eDirect allergens:\u003c\/strong\u003e none\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;\"\u003ePossible traces:\u003c\/strong\u003e eggs, milk, soy, tree nuts, sesame, mustard, celery, sulfites, peanuts (produced in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eThe ice cream makers' tip\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eDextrose is the artisan ice cream makers' ally: its high anti-crystallizing power (PAC 172%) prevents the formation of water crystals in sorbets and ice creams, ensuring a smooth and melting texture in the mouth, even after several weeks of freezer storage. Its lower sweetening power than sucrose also makes it a sugar of choice for balanced recipes.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e at room temperature (15 to 25 °C), in a dry place away from light. Close the jar tightly after each use.\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 ingredients for professional ice cream making and 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range for professional gastronomy.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Work with sugar and its alternatives in our \u003ca href=\"\/en\/collections\/isomalt\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eisomalt, sugar, and fructose\u003c\/a\u003e section.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore our selection of \u003ca href=\"\/en\/collections\/additifs-alimentaires\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efood additives\u003c\/a\u003e to stabilize and texture your preparations.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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-650g-sosa-1.jpg?v=1772157263"},{"product_id":"levure-seche-active-molino-pasini-500-g","title":"Active Dry Yeast Molino Pasini – 500 g","description":"\u003ch3 data-start=\"598\" data-end=\"643\"\u003eMolino Pasini Active Dry Yeast – 500 g\u003c\/h3\u003e\n\u003cp data-start=\"645\" data-end=\"904\"\u003eMolino Pasini active dry yeast is the essential ally for baking enthusiasts. Its high fermentation power guarantees a fast and even rise, perfect for making \u003cstrong data-start=\"838\" data-end=\"888\"\u003ebreads, pizzas, focaccias, sweet leavened doughs\u003c\/strong\u003e and more.\u003c\/p\u003e\n\u003chr data-start=\"906\" data-end=\"909\"\u003e\n\u003ch4 data-start=\"911\" data-end=\"946\"\u003e The benefits of this yeast:\u003c\/h4\u003e\n\u003cul data-start=\"947\" data-end=\"1219\"\u003e\n\u003cli data-start=\"947\" data-end=\"1000\"\u003e\n\u003cp data-start=\"949\" data-end=\"1000\"\u003e\u003cstrong data-start=\"949\" data-end=\"978\"\u003eConsistent and reliable fermentation power\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1001\" data-end=\"1056\"\u003e\n\u003cp data-start=\"1003\" data-end=\"1056\"\u003e\u003cstrong data-start=\"1003\" data-end=\"1024\"\u003eQuick activation\u003c\/strong\u003e upon contact with warm liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1057\" data-end=\"1100\"\u003e\n\u003cp data-start=\"1059\" data-end=\"1100\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1089\"\u003eGuaranteed airy and soft texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1101\" data-end=\"1164\"\u003e\n\u003cp data-start=\"1103\" data-end=\"1164\"\u003e\u003cstrong data-start=\"1103\" data-end=\"1124\"\u003eEconomical 500 g size\u003c\/strong\u003e ideal for heavy use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1165\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1167\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1167\" data-end=\"1196\"\u003eLong shelf life\u003c\/strong\u003e thanks to its dry form\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1221\" data-end=\"1224\"\u003e\n\u003ch4 data-start=\"1226\" data-end=\"1247\"\u003e Ideal for:\u003c\/h4\u003e\n\u003cul data-start=\"1248\" data-end=\"1388\"\u003e\n\u003cli data-start=\"1248\" data-end=\"1279\"\u003e\n\u003cp data-start=\"1250\" data-end=\"1279\"\u003eHomemade or traditional bread\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1280\" data-end=\"1318\"\u003e\n\u003cp data-start=\"1282\" data-end=\"1318\"\u003eCrispy and tender pizzas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1319\" data-end=\"1365\"\u003e\n\u003cp data-start=\"1321\" data-end=\"1365\"\u003eBrioche, panettone, homemade pastries\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1366\" data-end=\"1388\"\u003e\n\u003cp data-start=\"1368\" data-end=\"1388\"\u003eSweet leavened doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1390\" data-end=\"1393\"\u003e\n\u003ch4 data-start=\"1395\" data-end=\"1414\"\u003eIngredients\u003c\/h4\u003e\n\u003cp data-start=\"1415\" data-end=\"1445\"\u003eYeast, emulsifier: \u003cstrong data-start=\"1437\" data-end=\"1445\"\u003eE491\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1447\" data-end=\"1450\"\u003e\n\u003ch4 data-start=\"1452\" data-end=\"1480\"\u003eProduct information\u003c\/h4\u003e\n\u003cul data-start=\"1481\" data-end=\"1657\"\u003e\n\u003cli data-start=\"1481\" data-end=\"1506\"\u003e\n\u003cp data-start=\"1483\" data-end=\"1506\"\u003e\u003cstrong data-start=\"1483\" data-end=\"1496\"\u003eNet weight\u003c\/strong\u003e : 500 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1507\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1509\" data-end=\"1531\"\u003e\u003cstrong data-start=\"1509\" data-end=\"1520\"\u003eOrigin\u003c\/strong\u003e: Italy\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1566\"\u003e\n\u003cp data-start=\"1534\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1534\" data-end=\"1542\"\u003eType\u003c\/strong\u003e: Active dry yeast\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1567\" data-end=\"1657\"\u003e\n\u003cp data-start=\"1569\" data-end=\"1657\"\u003e\u003cstrong data-start=\"1569\" data-end=\"1585\"\u003eStorage\u003c\/strong\u003e: Keep away from moisture and heat, in a cool, dry place.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1659\" data-end=\"1662\"\u003e\n\u003cp data-start=\"1664\" data-end=\"1785\"\u003e \u003cstrong data-start=\"1667\" data-end=\"1677\"\u003eTip\u003c\/strong\u003e: Rehydrate the yeast in a little warm water before incorporating it into your dough for optimal results.\u003c\/p\u003e\n\u003chr data-start=\"1787\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1792\" data-end=\"1909\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"1795\" data-end=\"1909\" data-is-last-node=\"\"\u003eOrder now and add volume to your bakery creations with high-quality Italian yeast.\u003c\/strong\u003e\u003c\/p\u003e","brand":"MOLINO PASINI","offers":[{"title":"Default Title","offer_id":51055996731731,"sku":"MP5780","price":9.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/levure-seche-active-molino-pasini-500-g-molino-pasini-1.jpg?v=1772157375"},{"product_id":"gomme-gellan-500-g","title":"Gellan Gum - 500 g","description":"\u003ch2 data-start=\"611\" data-end=\"660\"\u003eGellan Gum – Sosa Ingredients – 500 g jar\u003c\/h2\u003e\n\u003cp data-start=\"662\" data-end=\"728\"\u003e\u003cstrong data-start=\"662\" data-end=\"728\"\u003eThe professional gelling agent for firm gels and oven baking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"730\" data-end=\"987\"\u003eThe \u003cstrong data-start=\"733\" data-end=\"749\"\u003eGellan Gum\u003c\/strong\u003e (E418) from Sosa Ingredients is a natural-origin gelling agent, ideal for creating firm, transparent gels that withstand baking. Perfect for fruit pastes, jellies, jams, inserts, and both savory and sweet preparations.\u003c\/p\u003e\n\u003chr data-start=\"989\" data-end=\"992\"\u003e\n\u003ch3 data-start=\"994\" data-end=\"1025\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul data-start=\"1027\" data-end=\"1356\"\u003e\n\u003cli data-start=\"1027\" data-end=\"1089\"\u003e\n\u003cp data-start=\"1029\" data-end=\"1089\"\u003e\u003cstrong data-start=\"1029\" data-end=\"1050\"\u003eNatural origin\u003c\/strong\u003e: obtained by bacterial fermentation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1090\" data-end=\"1153\"\u003e\n\u003cp data-start=\"1092\" data-end=\"1153\"\u003e\u003cstrong data-start=\"1092\" data-end=\"1124\"\u003eRigid and transparent jelly\u003c\/strong\u003e, ideal for clean cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1154\" data-end=\"1191\"\u003e\n\u003cp data-start=\"1156\" data-end=\"1191\"\u003e\u003cstrong data-start=\"1156\" data-end=\"1191\"\u003eOven-bake resistant\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1192\" data-end=\"1219\"\u003e\n\u003cp data-start=\"1194\" data-end=\"1219\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1217\"\u003eUse hot\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1220\" data-end=\"1264\"\u003e\n\u003cp data-start=\"1222\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1222\" data-end=\"1264\"\u003eCompatible with all types of liquids\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1265\" data-end=\"1283\"\u003e\n\u003cp data-start=\"1267\" data-end=\"1283\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1281\"\u003eFreezable\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1284\" data-end=\"1356\"\u003e\n\u003cp data-start=\"1286\" data-end=\"1356\"\u003e\u003cstrong data-start=\"1286\" data-end=\"1310\"\u003eNon-thermoreversible\u003c\/strong\u003e: does not become liquid again after gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1358\" data-end=\"1361\"\u003e\n\u003ch3 data-start=\"1363\" data-end=\"1384\"\u003eRecommended dosage\u003c\/h3\u003e\n\u003cul data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cli data-start=\"1386\" data-end=\"1446\"\u003e\n\u003cp data-start=\"1388\" data-end=\"1446\"\u003e\u003cstrong data-start=\"1388\" data-end=\"1406\"\u003e10 to 20 g \/ kg\u003c\/strong\u003e of preparation depending on the desired texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1448\" data-end=\"1451\"\u003e\n\u003ch3 data-start=\"1453\" data-end=\"1470\"\u003eInstructions\u003c\/h3\u003e\n\u003col data-start=\"1472\" data-end=\"1708\"\u003e\n\u003cli data-start=\"1472\" data-end=\"1531\"\u003e\n\u003cp data-start=\"1475\" data-end=\"1531\"\u003eMix the gellan gum with the liquid of your choice.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1532\" data-end=\"1581\"\u003e\n\u003cp data-start=\"1535\" data-end=\"1581\"\u003eHeat everything until completely dissolved.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1582\" data-end=\"1653\"\u003e\n\u003cp data-start=\"1585\" data-end=\"1653\"\u003ePour the hot preparation into the desired mold or container.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1654\" data-end=\"1708\"\u003e\n\u003cp data-start=\"1657\" data-end=\"1708\"\u003eLet cool to allow gelling to occur.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr data-start=\"1710\" data-end=\"1713\"\u003e\n\u003ch3 data-start=\"1715\" data-end=\"1744\"\u003eRecommended applications\u003c\/h3\u003e\n\u003cul data-start=\"1746\" data-end=\"1869\"\u003e\n\u003cli data-start=\"1746\" data-end=\"1772\"\u003e\n\u003cp data-start=\"1748\" data-end=\"1772\"\u003eSweet or savory jellies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1773\" data-end=\"1790\"\u003e\n\u003cp data-start=\"1775\" data-end=\"1790\"\u003eFruit pastes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1791\" data-end=\"1810\"\u003e\n\u003cp data-start=\"1793\" data-end=\"1810\"\u003eFirm jams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1811\" data-end=\"1835\"\u003e\n\u003cp data-start=\"1813\" data-end=\"1835\"\u003eInserts for entremets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1836\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1869\"\u003eToppings for oven baking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1871\" data-end=\"1874\"\u003e\n\u003ch3 data-start=\"1876\" data-end=\"1891\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"1893\" data-end=\"1962\"\u003eTexture modifier: gelling agent.\u003cbr data-start=\"1935\" data-end=\"1938\"\u003e\u003cstrong data-start=\"1938\" data-end=\"1962\"\u003eGellan gum (E418)\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"1964\" data-end=\"1967\"\u003e\n\u003ch3 data-start=\"1969\" data-end=\"2001\"\u003eAdditional information\u003c\/h3\u003e\n\u003cul data-start=\"2003\" data-end=\"2137\"\u003e\n\u003cli data-start=\"2003\" data-end=\"2041\"\u003e\n\u003cp data-start=\"2005\" data-end=\"2041\"\u003eFormat: \u003cstrong data-start=\"2014\" data-end=\"2041\"\u003e500 g resealable jar\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2042\" data-end=\"2080\"\u003e\n\u003cp data-start=\"2044\" data-end=\"2080\"\u003eOrigin: \u003cstrong data-start=\"2054\" data-end=\"2080\"\u003enatural fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2081\" data-end=\"2137\"\u003e\n\u003cp data-start=\"2083\" data-end=\"2137\"\u003eStorage: keep away from moisture and light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2139\" data-end=\"2142\"\u003e\n\u003cp data-start=\"2144\" data-end=\"2258\"\u003e\u003cstrong data-start=\"2144\" data-end=\"2258\"\u003eMaster your textures with precision thanks to Gellan Sosa gum – the solution for demanding professionals.\u003c\/strong\u003e\u003c\/p\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":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Chaud 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eHeat-resistant thickener that withstands freezing\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\u003eGelcrem Chaud from Sosa Ingredients is a thickener made from refined corn starch designed for professional pastry chefs and cooks. It provides smooth and stable textures in pastry creams, sauces, and cooked preparations, both sweet and savory. Its technical feature: it maintains its structure after cooking AND freezing, unlike regular corn starch which shrinks or loses texture upon thawing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL 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;\"\u003eTechnical 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;\"\u003eType:\u003c\/strong\u003e heat-activated thickener based on refined corn starch\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;\"\u003eThermal stability:\u003c\/strong\u003e holds at high temperatures (cooking, oven)\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;\"\u003eFreezing resistance:\u003c\/strong\u003e stable texture 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;\"\u003eThermoreversibility:\u003c\/strong\u003e no (permanent gelation after cooking)\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;\"\u003eCompatibility:\u003c\/strong\u003e all types of liquids (water, milk, cream, juice, broth)\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;\"\u003eDosage:\u003c\/strong\u003e 20 to 50 g per kg of liquid depending on desired thickness\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\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 applications\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;\"\u003ePastry creams:\u003c\/strong\u003e smooth texture, holds in piping bags, possible freezing of filled tart bases\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 hot creams:\u003c\/strong\u003e béchamel, white sauces, veloutés stable at service\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;\"\u003eCooked preparations:\u003c\/strong\u003e tart bases, quiches, egg-based creamy fillings\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;\"\u003eThick sauces:\u003c\/strong\u003e cooked coulis, reduced bases, sweet or savory 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;\"\u003ePreparations for freezing:\u003c\/strong\u003e replaces regular starch to prevent shrinkage upon thawing\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        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCold dispersion:\u003c\/strong\u003e mix Gelcrem Chaud directly into the cold liquid (water, milk, cream, juice) using a whisk or immersion blender to avoid lumps.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eCooking:\u003c\/strong\u003e bring to a boil while stirring regularly. Thickening starts as the temperature rises.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eService:\u003c\/strong\u003e use the preparation immediately, or let cool in the refrigerator if it needs to be worked cold (piping bag, etc.).\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eFreezing (optional):\u003c\/strong\u003e Gelcrem Chaud preparations can be frozen and thawed without texture loss, unlike regular starches.\u003c\/li\u003e\n        \u003c\/ol\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\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 allergens\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% refined corn starch\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;\"\u003eDirect allergens:\u003c\/strong\u003e none\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;\"\u003ePossible traces:\u003c\/strong\u003e milk and derivatives (produced in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT 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;\"\u003eProduct 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 Sosa Ingredients\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 jar of 500 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 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 plant-based (corn)\u003c\/li\u003e\n        \u003c\/ul\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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Chaud or Gelcrem Froid: what’s the difference\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eThe Gelcrem range from Sosa comes in two complementary versions. Gelcrem Chaud (this product) activates with heat and is suitable for pastry creams, béchamels, and cooked preparations. Gelcrem Froid activates without cooking, ideal for cold preparations like mousses, whipped creams, and no-cook fillings. Both resist freezing.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry, cool place away from moisture. Close the jar tightly after each use to preserve the powder’s properties.\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 professional 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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 for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find 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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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-chaud-500-g-sosa-1.jpg?v=1772158571"},{"product_id":"vegan-mousse-500-g","title":"Vegan Mousse - 500 g","description":"\u003ch1 data-path-to-node=\"3\"\u003eVegan Mousse Sosa Ingredients – Professional Gelling Agent (500 g)\u003c\/h1\u003e\n\u003cp data-path-to-node=\"4\"\u003eEnhance your plant-based creations with \u003cb data-path-to-node=\"4\" data-index-in-node=\"38\"\u003eVegan Mousse from Sosa Ingredients\u003c\/b\u003e, the premium gelling solution for 100% vegan, light, and airy mousses. This technical blend of \u003cb data-path-to-node=\"4\" data-index-in-node=\"189\"\u003eagar-agar and tapioca starch\u003c\/b\u003e provides impeccable stability and a perfect texture, rivaling preparations made with traditional animal gelatin. Designed for taste experts, it guarantees desserts without syneresis, even after a freezing cycle.\u003c\/p\u003e\n\u003ch2 data-path-to-node=\"5\"\u003eWhy choose Vegan Mousse for your pastries?\u003c\/h2\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003ePlant-Based Performance:\u003c\/b\u003e A 100% natural alternative made from agar-agar and tapioca.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eExceptional Stability:\u003c\/b\u003e Provides a stable and light texture, ideal for mousses, bavarois, and modern desserts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eCold Resistance:\u003c\/b\u003e Freezable and thawable product without texture loss or water release (anti-syneresis).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eAdvanced Technicality:\u003c\/b\u003e Thermoreversible, allowing great flexibility when working with aqueous liquids.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-path-to-node=\"7\"\u003eInstructions \u0026 Dosage\u003c\/h2\u003e\n\u003cp data-path-to-node=\"8\"\u003eFor a professional result, follow these preparation steps:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eDosage:\u003c\/b\u003e Incorporate between 1.5% and 2.5% Vegan Mousse into your liquid base (juice, puree, infusion).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eActivation:\u003c\/b\u003e Heat the mixture between 90 °C and 100 °C while stirring to activate the gelling agent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eIncorporation:\u003c\/b\u003e Let cool to 50-60 °C before gently folding in your aerated mixture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eCold Setting:\u003c\/b\u003e Pour into your molds and let set in the refrigerator or freezer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2 data-path-to-node=\"10\"\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-path-to-node=\"11,0,0\" data-index-in-node=\"0\"\u003eComposition:\u003c\/b\u003e Tapioca starch, agar-agar (E406).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-path-to-node=\"11,1,0\" data-index-in-node=\"0\"\u003eGelling Temperature:\u003c\/b\u003e Between 32 °C and 40 °C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"0\"\u003ePackaging:\u003c\/b\u003e Resealable 500 g jar for optimal storage away from humidity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\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":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelespessa 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural thickener based on xanthan gum, for cold and hot use\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\u003eGelespessa from Sosa Ingredients is a 100% natural origin powdered thickener, obtained by fermentation of corn starch. Its formulation combines maltodextrin and xanthan gum (E415), a technical duo that allows working equally well cold or hot, on aqueous liquids (juices, broths, purees). Precise texture, stable after freezing, neutral taste: it is the versatile thickener par excellence for coulis, sauces, purees, and plating preparations.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL CHARACTERISTICS --\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;\"\u003eTechnical 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;\"\u003eOrigin:\u003c\/strong\u003e natural, obtained by fermentation of corn starch\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;\"\u003eActive composition:\u003c\/strong\u003e maltodextrin and 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;\"\u003eUse 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;\"\u003eFreezing:\u003c\/strong\u003e texture 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;\"\u003eThermoreversibility:\u003c\/strong\u003e no (definitive gelation)\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;\"\u003eCompatibility:\u003c\/strong\u003e aqueous liquids only (juices, broths, purees, flavored water)\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;\"\u003eDosage:\u003c\/strong\u003e 6 to 15 g per kg of preparation depending on desired viscosity\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\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 applications\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;\"\u003eFruit coulis:\u003c\/strong\u003e perfect hold, preserved shine, extended shelf life\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;\"\u003eHot or cold sauces:\u003c\/strong\u003e sweet (caramel, fruits) or savory (meat juices, gourmet 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;\"\u003eSweet or savory purees:\u003c\/strong\u003e structured and homogeneous, without shrinkage\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;\"\u003ePlating garnishes:\u003c\/strong\u003e sauce dots and streaks that hold on the plate\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;\"\u003eFrozen preparations:\u003c\/strong\u003e hold after thawing, ideal for catering services\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;\"\u003eModern technical cuisine:\u003c\/strong\u003e stabilized emulsions, mousses, foams\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        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDispersion:\u003c\/strong\u003e incorporate Gelespessa into your liquid preparation (juice, puree, broth) using a whisk or immersion blender to avoid lumps.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eWork:\u003c\/strong\u003e cold or hot depending on the recipe. The product works in both conditions without prior preparation.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eRest:\u003c\/strong\u003e let thicken gradually for a few minutes until the desired texture is reached. The final viscosity stabilizes quickly.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eStorage:\u003c\/strong\u003e product is not thermoreversible. Once the texture is obtained, it does not return to liquid state even when heated.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eIndicative dosage: \u003cstrong\u003e6 g\/kg\u003c\/strong\u003e for a fluid, coating consistency, \u003cstrong\u003e15 g\/kg\u003c\/strong\u003e for a thick and firm texture.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\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 allergens\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;\"\u003eIngredients:\u003c\/strong\u003e maltodextrin, thickener 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;\"\u003eDirect allergens:\u003c\/strong\u003e none\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;\"\u003ePossible traces:\u003c\/strong\u003e milk and derivatives (produced in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT 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;\"\u003eProduct 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 Sosa Ingredients\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 500 g jar, resealable lid\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 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 plant-based (corn)\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 E415 (xanthan gum)\u003c\/li\u003e\n        \u003c\/ul\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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eTechnical advantages for professionals\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eXanthan gum is valued for three key properties: \u003cstrong\u003etaste neutrality\u003c\/strong\u003e (does not mask the natural flavors of fruit juice, broth, or puree), \u003cstrong\u003efreezing stability\u003c\/strong\u003e (no separation after thawing), \u003cstrong\u003eacid environment stability\u003c\/strong\u003e (compatible with red fruit coulis, citrus, vinaigrettes). It is the chefs' choice in modern technical cuisine for plating that remains stable during service.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry, cool place, protected from moisture. Close the jar tightly after each use to preserve the powder's properties.\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 professional pastry and cooking:\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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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 for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find 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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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-epaississant-en-poudre-500-g-sosa-1.jpg?v=1772158575"},{"product_id":"gelcrem-froid-500-g","title":"Gelcrem Cold - 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eGelcrem Froid 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eCold thickener without cooking, freeze-resistant\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\u003eGelcrem Froid from Sosa Ingredients is a powdered thickener designed for pastry chefs, restaurateurs, and creative kitchen chefs. Its technical feature: it activates \u003cstrong\u003ewithout cooking\u003c\/strong\u003e, simply by dispersing in the liquid, which preserves the aromatic integrity of heat-sensitive ingredients (fresh fruit juices, infusions, aromatic herbs). Ideal for cold creams, fruit mousses, thickened soups, and stable toppings, both sweet and savory.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL CHARACTERISTICS --\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;\"\u003eTechnical 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;\"\u003eType:\u003c\/strong\u003e powdered thickener, cold-activatable\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 cold (simple dispersion is sufficient)\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;\"\u003eStability:\u003c\/strong\u003e does not melt when cooked (not thermoreversible)\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;\"\u003eFreezing:\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;\"\u003eAcid resistance:\u003c\/strong\u003e viscosity maintained in acidic environments (lemon juice, vinegar, acidic 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;\"\u003eCompatibility:\u003c\/strong\u003e all types of liquids (water, purees, juices, alcohols, infusions)\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;\"\u003eDosage:\u003c\/strong\u003e 40 to 80 g per kg of liquid depending on desired thickness\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS --\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 applications\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;\"\u003eRaw pastry creams:\u003c\/strong\u003e no-cook alternative, preserves delicate aromas (Bourbon vanilla, orange blossom)\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;\"\u003eFlavored cold creams:\u003c\/strong\u003e fresh fillings for éclairs, cream puffs, tartlets\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;\"\u003eFruit mousses:\u003c\/strong\u003e stable airy texture, preserves fresh fruit taste\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;\"\u003eThickened soups and broths:\u003c\/strong\u003e cold thickening, preserves heat-sensitive nutrients\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 sauces and toppings:\u003c\/strong\u003e vinaigrettes, raw fruit coulis, gourmet 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;\"\u003eModern gastronomic preparations:\u003c\/strong\u003e technical textures in creative cooking\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\u003ePour Gelcrem Froid into the chosen liquid (water, puree, juice, cold milk, alcohol) and whisk vigorously or use an immersion blender until fully dispersed. No cooking is necessary. Let rest a few minutes for the final texture to fully develop.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e40 g\/kg\u003c\/strong\u003e for a light coating texture, \u003cstrong\u003e80 g\/kg\u003c\/strong\u003e for a firm creamy texture. Compatible with water, milk, cream, fruit juices, purees, and alcohols.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\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 allergens\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 acetylated distarch phosphate (E1414), derived from potato starch\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;\"\u003eOrigin:\u003c\/strong\u003e plant-based (potato)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT 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;\"\u003eProduct 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 Sosa Ingredients\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 500 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;\"\u003eAppearance:\u003c\/strong\u003e fine white 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;\"\u003eAdditive code:\u003c\/strong\u003e E1414\u003c\/li\u003e\n        \u003c\/ul\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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eGelcrem Froid or Gelcrem Chaud: what’s the difference\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eThe Gelcrem range from Sosa comes in two complementary versions. Gelcrem Froid (this product) activates without cooking, ideal for preserving the aromas of fresh fruits, herbs, and heat-sensitive preparations. Gelcrem Chaud activates with cooking, better suited for classic pastry creams, béchamel sauces, and cooked preparations. Both resist freezing and maintain their texture after thawing.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry place, away from heat and humidity. Close the jar tightly after each use to preserve the powder’s properties.\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 professional 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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 for thickening, gelling, and texturing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find 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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"Vegetable Gelling Powder – 500 g","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 tags) --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eVegetable Gelling Powder 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eNatural professional gelling, animal origin free\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\u003eThe Sosa Vegetable Gelling Powder (reference 48648) is a technical ingredient designed for demanding pastry chefs and cooks. Formulated from carrageenan and locust bean gum, it provides fast, firm, and elastic gelling, perfectly suited for dipping glazes, shiny jellies, and vegetarian or vegan preparations. Its heat resistance up to 70 °C makes it an effective alternative to animal gelatin in professional kitchens.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT BENEFITS --\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;\"\u003eProduct Benefits\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;\"\u003e100% natural origin:\u003c\/strong\u003e formulation based on seaweed and locust bean gum\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;\"\u003eFast gelling:\u003c\/strong\u003e sets quickly without freezing step\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;\"\u003eHeat resistance:\u003c\/strong\u003e holds up to 70 °C, thermoreversible\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;\"\u003eAlcohol compatible:\u003c\/strong\u003e works with alcoholic liquids\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;\"\u003eIdeal for dipping glazes:\u003c\/strong\u003e shiny and uniform texture\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;\"\u003eDiets:\u003c\/strong\u003e vegetarian, vegan, halal, kosher\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;\"\u003eShiny glazes and coatings:\u003c\/strong\u003e mirror finishes, dipping coatings\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;\"\u003eFirm jellies:\u003c\/strong\u003e elastic texture that holds when cut\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;\"\u003eFlavored alcoholic gels:\u003c\/strong\u003e petit fours, verrines, solid cocktails\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;\"\u003eVegan preparations:\u003c\/strong\u003e direct alternative to animal gelatin\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INSTRUCTIONS AND DOSAGE --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eInstructions and Dosage\u003c\/h3\u003e\n        \u003cp\u003eIncorporate the gelling agent directly into a hot aqueous liquid (water, juice, infusion, syrup, or alcoholic liquid), stirring vigorously to avoid lumps. Bring to a boil, then use immediately before gelling starts.\u003c\/p\u003e\n        \u003cp\u003eSuggested dosage: \u003cstrong\u003e50 g of gelling agent per kg of liquid\u003c\/strong\u003e to obtain firm, well-set gels. Compatible with a wide variety of aqueous liquids. The resulting gel is thermoreversible up to 70 °C but does not tolerate freezing.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- INGREDIENTS AND ALLERGENS --\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;\"\u003eIngredients and Allergens\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;\"\u003eIngredients:\u003c\/strong\u003e Maltodextrin, carrageenan (E407), dextrose, potassium chloride (E508), trisodium citrate (E331iii), locust bean gum (E410), sucrose.\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;\"\u003eDirect allergens:\u003c\/strong\u003e none\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;\"\u003ePossible traces:\u003c\/strong\u003e tree nuts, soy, milk, eggs, sulfites, sesame seeds, peanuts (product made in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- TECHNICAL SPECIFICATIONS --\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;\"\u003eTechnical Specifications\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 Sosa Ingredients\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;\"\u003eReference:\u003c\/strong\u003e 48648\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 jar of 500 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 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;\"\u003eHeat resistance:\u003c\/strong\u003e up to 70 °C\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;\"\u003eThermoreversibility:\u003c\/strong\u003e yes\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;\"\u003eFreezing:\u003c\/strong\u003e not recommended\u003c\/li\u003e\n        \u003c\/ul\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 The Sosa Vegetable Gelling Agent is designed for professionals seeking technical performance, naturalness, and precision. Its thermoreversible formulation allows melting and reworking the gel up to 70 °C, ideal for dipping glazes on entremets or yule logs. Packaged by Sosa Ingredients, a reference in technical ingredients for professional gastronomy.\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 technical ingredient lab for professional 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range dedicated to pastry professionals.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\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            \u003cli\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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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":"\u003ch3 data-start=\"622\" data-end=\"647\"\u003eKappa Gum – 600 g\u003c\/h3\u003e\n\u003cp data-start=\"648\" data-end=\"681\"\u003e\u003cstrong data-start=\"648\" data-end=\"681\"\u003eSosa Ingredients – Ref. 40394\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"683\" data-end=\"945\"\u003eSosa Ingredients' Kappa Gum is a powerful plant-based gelling agent derived from seaweed extracts (carrageenan E407). It allows the creation of firm and rigid gels, perfectly suited for preparations such as fruit pastes, toppings, mousses, or inclusions.\u003c\/p\u003e\n\u003cp data-start=\"947\" data-end=\"1106\"\u003eUsed by pastry and confectionery professionals, it ensures rapid, thermoreversible gelling, but is not suitable for freezing.\u003c\/p\u003e\n\u003ch4 data-start=\"1108\" data-end=\"1139\"\u003eAdvantages of Kappa Gum:\u003c\/h4\u003e\n\u003cul data-start=\"1140\" data-end=\"1288\"\u003e\n\u003cli data-start=\"1140\" data-end=\"1176\"\u003e\n\u003cp data-start=\"1142\" data-end=\"1176\"\u003e100% natural origin (seaweed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1177\" data-end=\"1207\"\u003e\n\u003cp data-start=\"1179\" data-end=\"1207\"\u003eFirm and rapid gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1208\" data-end=\"1237\"\u003e\n\u003cp data-start=\"1210\" data-end=\"1237\"\u003eRigid and shiny texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1238\" data-end=\"1256\"\u003e\n\u003cp data-start=\"1240\" data-end=\"1256\"\u003eThermoreversible\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1257\" data-end=\"1288\"\u003e\n\u003cp data-start=\"1259\" data-end=\"1288\"\u003eWork exclusively hot\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1290\" data-end=\"1293\"\u003e\n\u003ch3 data-start=\"1295\" data-end=\"1326\"\u003eRecommended applications:\u003c\/h3\u003e\n\u003cul data-start=\"1327\" data-end=\"1457\"\u003e\n\u003cli data-start=\"1327\" data-end=\"1351\"\u003e\n\u003cp data-start=\"1329\" data-end=\"1351\"\u003eHomemade fruit pastes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1352\" data-end=\"1372\"\u003e\n\u003cp data-start=\"1354\" data-end=\"1372\"\u003eGlossy toppings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1373\" data-end=\"1392\"\u003e\n\u003cp data-start=\"1375\" data-end=\"1392\"\u003eGelled mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1393\" data-end=\"1422\"\u003e\n\u003cp data-start=\"1395\" data-end=\"1422\"\u003eInclusions for confectionery\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1423\" data-end=\"1457\"\u003e\n\u003cp data-start=\"1425\" data-end=\"1457\"\u003eJellies, jams, panna cottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1459\" data-end=\"1462\"\u003e\n\u003ch3 data-start=\"1464\" data-end=\"1488\"\u003eInstructions for use:\u003c\/h3\u003e\n\u003cp data-start=\"1489\" data-end=\"1724\"\u003eMix hot with all types of liquids (water, fruit purees, infusions…). Once activated, gelling is rapid. Do not freeze preparations. The gel can be melted again by reheating (thermoreversibility).\u003c\/p\u003e\n\u003cp data-start=\"1726\" data-end=\"1788\"\u003e\u003cstrong data-start=\"1726\" data-end=\"1748\"\u003eRecommended dosage:\u003c\/strong\u003e 2 to 15 g\/kg depending on the desired texture.\u003c\/p\u003e\n\u003chr data-start=\"1790\" data-end=\"1793\"\u003e\n\u003ch3 data-start=\"1795\" data-end=\"1812\"\u003eIngredients:\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1840\"\u003eCarrageenan (E407) – 100%\u003c\/p\u003e\n\u003chr data-start=\"1842\" data-end=\"1845\"\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1863\"\u003eAllergens:\u003c\/h3\u003e\n\u003cp data-start=\"1864\" data-end=\"2011\"\u003eNo allergens directly present. May contain traces of: tree nuts, milk, soy, eggs, sulfites, sesame, mustard, celery, peanuts.\u003c\/p\u003e\n\u003chr data-start=\"2013\" data-end=\"2016\"\u003e\n\u003ch3 data-start=\"2018\" data-end=\"2039\"\u003ePackaging:\u003c\/h3\u003e\n\u003cp data-start=\"2040\" data-end=\"2063\"\u003e600 g resealable jar\u003c\/p\u003e\n\u003chr data-start=\"2065\" data-end=\"2068\"\u003e\n\u003ch3 data-start=\"2070\" data-end=\"2112\"\u003eWhy choose Kappa Gum Sosa?\u003c\/h3\u003e\n\u003cp data-start=\"2113\" data-end=\"2364\"\u003eThis plant-based gelling powder is a valuable ally for structuring your sweet creations while ensuring a beautiful hold at room temperature. Its gelling power allows precise dosing, without loss of aroma or color.\u003c\/p\u003e\n\u003chr data-start=\"2366\" data-end=\"2369\"\u003e\n\u003ch3 data-start=\"2371\" data-end=\"2442\"\u003eOrder now to enhance your gelled preparations!\u003c\/h3\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"},{"product_id":"pro-pannacotta-800-g","title":"Pro-Pannacotta – 800 g","description":"\u003ch3 data-start=\"662\" data-end=\"690\"\u003ePro-Pannacotta – 800 g\u003c\/h3\u003e\n\u003cp data-start=\"691\" data-end=\"724\"\u003e\u003cstrong data-start=\"691\" data-end=\"724\"\u003eSosa Ingredients – Ref. 48650\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"1101\"\u003eThe gelling agent \u003cstrong data-start=\"739\" data-end=\"765\"\u003ePro-Pannacotta from Sosa\u003c\/strong\u003e is a professional powder 100% of natural origin, designed to give preparations a soft, melting, and slightly gelled texture. It is specially formulated for desserts such as \u003cstrong data-start=\"971\" data-end=\"985\"\u003epannacotta\u003c\/strong\u003e, \u003cstrong data-start=\"991\" data-end=\"1012\"\u003egelled mousses\u003c\/strong\u003e, \u003cstrong data-start=\"1018\" data-end=\"1030\"\u003etoppings\u003c\/strong\u003e, and other creations requiring a \u003cstrong data-start=\"1068\" data-end=\"1100\"\u003eperfect hold without rigidity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1103\" data-end=\"1266\"\u003eDerived from red algae (carrageenan E407), this plant-based gelling agent is \u003cstrong data-start=\"1170\" data-end=\"1190\"\u003ethermoreversible\u003c\/strong\u003e, allowing flexibility of use in a professional environment.\u003c\/p\u003e\n\u003chr data-start=\"1268\" data-end=\"1271\"\u003e\n\u003ch3 data-start=\"1273\" data-end=\"1307\"\u003eMain Features:\u003c\/h3\u003e\n\u003cul data-start=\"1308\" data-end=\"1512\"\u003e\n\u003cli data-start=\"1308\" data-end=\"1360\"\u003e\n\u003cp data-start=\"1310\" data-end=\"1360\"\u003e\u003cstrong data-start=\"1310\" data-end=\"1327\"\u003e100% plant-based\u003c\/strong\u003e: made from algae (carrageenan)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1361\" data-end=\"1393\"\u003e\n\u003cp data-start=\"1363\" data-end=\"1393\"\u003e\u003cstrong data-start=\"1363\" data-end=\"1393\"\u003eSoft and melting texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1394\" data-end=\"1458\"\u003e\n\u003cp data-start=\"1396\" data-end=\"1458\"\u003e\u003cstrong data-start=\"1396\" data-end=\"1416\"\u003eThermoreversible\u003c\/strong\u003e (heating possible without breakdown)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1459\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1461\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1461\" data-end=\"1491\"\u003eHot work only\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1512\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1512\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1512\"\u003eNot freezable\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1514\" data-end=\"1517\"\u003e\n\u003ch3 data-start=\"1519\" data-end=\"1543\"\u003eRecommended Uses:\u003c\/h3\u003e\n\u003cul data-start=\"1544\" data-end=\"1695\"\u003e\n\u003cli data-start=\"1544\" data-end=\"1557\"\u003e\n\u003cp data-start=\"1546\" data-end=\"1557\"\u003ePannacottas\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1558\" data-end=\"1585\"\u003e\n\u003cp data-start=\"1560\" data-end=\"1585\"\u003eSoft gelled mousses\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1586\" data-end=\"1603\"\u003e\n\u003cp data-start=\"1588\" data-end=\"1603\"\u003eDessert creams\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1604\" data-end=\"1643\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1643\"\u003eJams, toppings, gelled coulis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1644\" data-end=\"1695\"\u003e\n\u003cp data-start=\"1646\" data-end=\"1695\"\u003eFruity inclusions in pastries or entremets\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1697\" data-end=\"1700\"\u003e\n\u003ch3 data-start=\"1702\" data-end=\"1721\"\u003eInstructions for Use:\u003c\/h3\u003e\n\u003cp data-start=\"1722\" data-end=\"1986\"\u003eMix the product hot into any type of liquid (water, milk, cream, fruit puree, juice). Once activated by heat, gelling sets quickly upon cooling. The texture can be melted again by heating (thermoreversibility).\u003c\/p\u003e\n\u003cp data-start=\"1988\" data-end=\"2050\"\u003e\u003cstrong data-start=\"1988\" data-end=\"2010\"\u003eRecommended dosage:\u003c\/strong\u003e from 2 to 15 g\/kg depending on the desired effect.\u003c\/p\u003e\n\u003chr data-start=\"2052\" data-end=\"2055\"\u003e\n\u003ch3 data-start=\"2057\" data-end=\"2074\"\u003eIngredients:\u003c\/h3\u003e\n\u003cul data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cli data-start=\"2075\" data-end=\"2115\"\u003e\n\u003cp data-start=\"2077\" data-end=\"2115\"\u003eThickener: \u003cstrong data-start=\"2092\" data-end=\"2115\"\u003eCarrageenan (E407)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2117\" data-end=\"2120\"\u003e\n\u003ch3 data-start=\"2122\" data-end=\"2138\"\u003eAllergens:\u003c\/h3\u003e\n\u003cp data-start=\"2139\" data-end=\"2271\"\u003eNo direct allergens. May contain traces of: tree nuts, milk, soy, egg, sulfites, mustard, celery, sesame, peanut.\u003c\/p\u003e\n\u003chr data-start=\"2273\" data-end=\"2276\"\u003e\n\u003ch3 data-start=\"2278\" data-end=\"2299\"\u003ePackaging:\u003c\/h3\u003e\n\u003cp data-start=\"2300\" data-end=\"2323\"\u003eResealable jar of 800 g\u003c\/p\u003e\n\u003chr data-start=\"2325\" data-end=\"2328\"\u003e\n\u003ch3 data-start=\"2330\" data-end=\"2367\"\u003eWhy choose Pro-Pannacotta?\u003c\/h3\u003e\n\u003cp data-start=\"2368\" data-end=\"2643\"\u003eIts formulation guarantees a \u003cstrong data-start=\"2409\" data-end=\"2439\"\u003esoft, clean, and uniform gelling\u003c\/strong\u003e, perfectly suited to the demands of chefs and artisans. This gelling agent is a \u003cstrong data-start=\"2520\" data-end=\"2544\"\u003eplant-based alternative\u003c\/strong\u003e to animal gelatin, with a \u003cstrong data-start=\"2577\" data-end=\"2595\"\u003eperfect hold\u003c\/strong\u003e even for delicate unmolding preparations.\u003c\/p\u003e\n\u003chr data-start=\"2645\" data-end=\"2648\"\u003e\n\u003ch3 data-start=\"2650\" data-end=\"2715\"\u003eAdd a perfect texture to your desserts today!\u003c\/h3\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51488404144467,"sku":"48650","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pro-pannacotta-800-g-sosa-1.jpg?v=1772158624"},{"product_id":"acide-ascorbique-1-kg","title":"Ascorbic Acid - 1 kg","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;\"\u003eAscorbic Acid 1 kg\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eSOSA INGREDIENTS\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 Sosa Ascorbic Acid, a professional-quality natural antioxidant, also known as vitamin C. This versatile 100% natural ingredient is used in pastry and cooking for its antioxidant and acidifying properties. It prevents fruit oxidation, stabilizes sensitive preparations, and improves the quality of doughs in bakery.\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;\"\u003eTechnical 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;\"\u003eFormat:\u003c\/strong\u003e 1 kg 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;\"\u003eOrigin:\u003c\/strong\u003e 100% natural\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 liquids\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;\"\u003eFreezable:\u003c\/strong\u003e yes\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;\"\u003eThermoreversible:\u003c\/strong\u003e no\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;\"\u003eUse:\u003c\/strong\u003e hot or cold\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- DOSAGE CONSEILLÉ --\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 dosage\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;\"\u003eDrinks and juices:\u003c\/strong\u003e 0.05 g\/L for preservation\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;\"\u003eAntioxidant baths:\u003c\/strong\u003e 30 to 50 g\/L for fruits and vegetables\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- USAGES RECOMMANDÉS --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eRecommended uses\u003c\/h3\u003e\n        \u003cp\u003eSosa Ascorbic Acid is intended for pastry chefs, chefs, bakers, caterers, and demanding enthusiasts looking for a versatile technical ingredient to stabilize, preserve, and acidify their preparations.\u003c\/p\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;\"\u003eCut fruits:\u003c\/strong\u003e browning prevention\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;\"\u003eLiquid preparations:\u003c\/strong\u003e syrups, juices, fruit salads, jams\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;\"\u003eBakery:\u003c\/strong\u003e improver for breads, brioches, and leavened doughs\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;\"\u003eTechnical pastry:\u003c\/strong\u003e gentle acidification of sweet or savory recipes\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\u003eIncorporate the powder directly into your liquid preparation using a whisk or immersion blender to ensure perfect dissolution. For an antioxidant bath, dilute the recommended dose in cold water, then soak your freshly cut fruits for a few minutes before use. Handle precisely according to the desired effect: overdosing can alter the taste and balance of the recipe.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION \u0026 ALLERGÈNES --\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 allergens\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;\"\u003eIngredients:\u003c\/strong\u003e Ascorbic acid (E300) 100%\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 may contain traces of milk and derivatives\u003c\/li\u003e\n        \u003c\/ul\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\u003eNote:\u003c\/strong\u003e Store the Sosa Ascorbic Acid jar in a dry, cool place away from light, tightly closed after each use. This product is packaged by Sosa Ingredients, a brand recognized for its high-quality technical ingredients intended for artisans, chefs, and gastronomy professionals.\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 equipment and ensure the success of your technical preparations:\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 Achieve perfect coverings with our selection of \u003ca href=\"\/en\/collections\/pates-a-sucre\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003efondants\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Discover our latest \u003ca href=\"\/en\/collections\/nouveautes\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003epastry ingredients and equipment\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Explore all our essentials for \u003ca href=\"\/en\/collections\/cake-design\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003ecake design\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51498021683539,"sku":"48643","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-ascorbique-1-kg-sosa-1.jpg?v=1772158632"},{"product_id":"acide-citrique-1-kg","title":"Citric Acid - 1 kg","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 1 kg\u003c\/h1\u003e\n        \u003ch2 style=\"color: #faf4e5; margin: 8px 0 0 0; font-size: 16px; font-weight: 500; letter-spacing: 2px;\"\u003eSOSA INGREDIENTS\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\u003eSosa Citric Acid powder (reference 41333) is a natural acidifier used by pastry chefs, chefs, and gastronomy professionals to regulate the acidity of preparations, replace lemon juice in recipes, and stabilize foods sensitive to oxidation. Essential for making jams, fruit pastes, juices, gummy candies, and syrups, it offers precise pH control and excellent preservation.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POINTS FORTS --\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;\"\u003e100% natural origin:\u003c\/strong\u003e extracted 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;\"\u003eReplaces lemon juice:\u003c\/strong\u003e precise dosing, no liquid added\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;\"\u003eVersatile use:\u003c\/strong\u003e soluble in hot and cold liquids\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;\"\u003eFreezable:\u003c\/strong\u003e stable in frozen 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;\"\u003eMultiple uses:\u003c\/strong\u003e jams, syrups, fruit pastes, juices, antioxidant baths\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;\"\u003eNon-thermoreversible:\u003c\/strong\u003e stable effect after cooking\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- MODE D'EMPLOI ET DOSAGE --\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 Dosage\u003c\/h3\u003e\n        \u003cp style=\"margin-bottom: 15px;\"\u003eIncorporate the powder directly into your preparations according to the desired effect. No prior preparation needed.\u003c\/p\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;\"\u003eAcidity regulation:\u003c\/strong\u003e 1 to 10 g\/kg of 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;\"\u003eAntioxidant baths for fruits:\u003c\/strong\u003e 30 to 50 g\/L\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;\"\u003ePreservation of drinks and juices:\u003c\/strong\u003e 0.05 g\/L\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;\"\u003eTechnical Specifications\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 Sosa Ingredients\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;\"\u003eReference:\u003c\/strong\u003e 41333\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 1 kg 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;\"\u003eSingle ingredient:\u003c\/strong\u003e Citric acid (E330) 100%\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\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 complete in liquids\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;\"\u003eUse:\u003c\/strong\u003e hot or cold\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;\"\u003eFreezing:\u003c\/strong\u003e yes\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;\"\u003eThermoreversibility:\u003c\/strong\u003e no\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- APPLICATIONS RECOMMANDÉES --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eRecommended Applications\u003c\/h3\u003e\n        \u003cp\u003eSosa Citric Acid is especially suitable for:\u003c\/p\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;\"\u003eJams:\u003c\/strong\u003e homemade or professional production\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;\"\u003eFruit pastes:\u003c\/strong\u003e controlled texture and balanced acidity\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;\"\u003eFresh fruit juices:\u003c\/strong\u003e stabilization and preservation\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;\"\u003eGummy candies:\u003c\/strong\u003e characteristic tart note\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;\"\u003eFruits in syrup, fruit salads:\u003c\/strong\u003e preservation and shine\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;\"\u003eStabilized syrups:\u003c\/strong\u003e precise pH control\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- POURQUOI CHOISIR --\u003e\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003ch3 style=\"color: #2b2b2b; font-size: 18px; margin-bottom: 10px;\"\u003eWhy choose Sosa Citric Acid?\u003c\/h3\u003e\n        \u003cp\u003eThis technical ingredient is a stable, concentrated, and controlled alternative to traditional lemon juice. It allows precise pH control in preparations and significantly improves their preservation and final texture. Its powder form facilitates custom dosing without altering the texture of preparations by adding unwanted water.\u003c\/p\u003e\n        \u003cp\u003ePackaged by Sosa Ingredients, a brand recognized for its high-quality technical ingredients intended for artisans, chefs, and gastronomy professionals.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION \u0026 ALLERGÈNES --\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 Allergens\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;\"\u003eIngredients:\u003c\/strong\u003e Citric acid (E330) 100%\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 may contain traces of milk and derivatives\u003c\/li\u003e\n        \u003c\/ul\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\u003eNote:\u003c\/strong\u003e Store the Sosa Citric Acid jar in a dry, cool place away from light, tightly closed after each use. Since the powder is very soluble, handle it away from any moisture source to prevent clumping.\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 lab 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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for pastry professionals.\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 Find basic ingredients 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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51498049831251,"sku":"41333","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/acide-citrique-1-kg-sosa-1.jpg?v=1772158634"},{"product_id":"gomme-xanthane-500-g","title":"Xanthan Gum – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\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;\"\u003eSosa Ingredients\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 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eProfessional natural thickener for pastry and technical cooking\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv style=\"margin-bottom: 25px; line-height: 1.6;\"\u003e\n        \u003cp\u003eSosa Ingredients Xanthan Gum is a thickening and texturizing powder obtained by natural fermentation of corn starch. Professional 500 g size intended for pastry chefs, chefs, and bakers who work with regular volumes. It thickens and stabilizes preparations without altering their flavor or color, both hot and cold.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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;\"\u003eNatural origin:\u003c\/strong\u003e derived from the fermentation of corn starch\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;\"\u003eVersatility:\u003c\/strong\u003e activatable both hot and cold\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 preserves the aromas and colors 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;\"\u003eFreezable:\u003c\/strong\u003e stable texture 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;\"\u003eNon-thermoreversible:\u003c\/strong\u003e retains its thickening effect even after reheating\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;\"\u003eAcid stability:\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;\"\u003eCertification:\u003c\/strong\u003e kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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 Applications\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;\"\u003eCoulis and sauces:\u003c\/strong\u003e homogeneous texture, preserved shine, plate stability\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;\"\u003eSoups and veloutés:\u003c\/strong\u003e creamy texture without cream or starches\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;\"\u003eSyrups and toppings:\u003c\/strong\u003e controlled consistency for glazes and 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;\"\u003eThickened drinks:\u003c\/strong\u003e gastronomic preparations, technical cocktails\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 pastry:\u003c\/strong\u003e restores elasticity in alternative 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;\"\u003eMolecular cuisine:\u003c\/strong\u003e stable emulsions, mousses, aromatic foams\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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        \u003col style=\"padding-left: 22px; margin: 15px 0 0 0;\"\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eWeigh:\u003c\/strong\u003e 2 to 5 g per kg of preparation depending on the desired viscosity.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eDisperse:\u003c\/strong\u003e incorporate the xanthan gum into an aqueous liquid (water, broth, juice, puree) using a whisk or immersion blender.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eMix vigorously:\u003c\/strong\u003e until fully dispersed to avoid lumps. Using an immersion blender is recommended for optimal dispersion.\u003c\/li\u003e\n            \u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong style=\"color: #2b2b2b;\"\u003eLet act:\u003c\/strong\u003e 1 to 5 minutes for the viscosity to fully develop.\u003c\/li\u003e\n        \u003c\/ol\u003e\n        \u003cp style=\"margin-top: 10px;\"\u003eIndicative dosage: \u003cstrong\u003e2 g\/kg\u003c\/strong\u003e for a fluid, coating consistency, \u003cstrong\u003e5 g\/kg\u003c\/strong\u003e for a thick and stable texture.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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;\"\u003eBrand:\u003c\/strong\u003e Sosa Ingredients\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;\"\u003eSize:\u003c\/strong\u003e 500 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;\"\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;\"\u003eIngredient:\u003c\/strong\u003e xanthan gum (E415) 100%\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 plant-based (corn)\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 major allergens declared\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\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;\"\u003eCertification:\u003c\/strong\u003e kosher\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\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\u003eProfessional 500 g size\u003c\/strong\u003e\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eThe 500 g Sosa size is intended for regular and professional use: gourmet catering, pastry workshops, gluten-free bakeries, event caterers. For occasional or amateur use, the 50 g Patissland size is more suitable.\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.\u003c\/p\u003e\n    \u003c\/div\u003e\n\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 professional pastry and cooking:\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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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 for gelling, stabilizing, and texturizing.\u003c\/li\u003e\n            \u003cli\u003e\n\u003cspan style=\"color: #d7b36a; margin-right: 8px;\"\u003e•\u003c\/span\u003e Find 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.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591029064019,"sku":"48642","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-500-g-sosa-1.jpg?v=1772158930"},{"product_id":"gomme-xanthane-clear-500-g","title":"Xanthan Gum Clear – 500 g","description":"\u003ch2 data-start=\"744\" data-end=\"810\"\u003eClear Xanthan Gum – Transparent thickener – 500 g – Sosa\u003c\/h2\u003e\n\u003cp data-start=\"812\" data-end=\"1076\"\u003eThe \u003cstrong data-start=\"815\" data-end=\"840\"\u003eClear Xanthan Gum\u003c\/strong\u003e from Sosa is a natural powdered thickener offering the same properties as classic xanthan gum, but with \u003cstrong data-start=\"962\" data-end=\"989\"\u003emaximum transparency\u003c\/strong\u003e. Perfect for thickening your preparations while preserving their clarity and brilliance.\u003c\/p\u003e\n\u003ch3 data-start=\"1078\" data-end=\"1110\"\u003eMain characteristics\u003c\/h3\u003e\n\u003cul data-start=\"1111\" data-end=\"1499\"\u003e\n\u003cli data-start=\"1111\" data-end=\"1182\"\u003e\n\u003cp data-start=\"1113\" data-end=\"1182\"\u003e\u003cstrong data-start=\"1113\" data-end=\"1132\"\u003e100% natural\u003c\/strong\u003e: derived from the fermentation of corn starch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1183\" data-end=\"1264\"\u003e\n\u003cp data-start=\"1185\" data-end=\"1264\"\u003e\u003cstrong data-start=\"1185\" data-end=\"1210\"\u003eOptimal transparency\u003c\/strong\u003e: ideal for clear and limpid preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1265\" data-end=\"1320\"\u003e\n\u003cp data-start=\"1267\" data-end=\"1320\"\u003e\u003cstrong data-start=\"1267\" data-end=\"1282\"\u003eVersatile\u003c\/strong\u003e: usable hot or cold.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1321\" data-end=\"1384\"\u003e\n\u003cp data-start=\"1323\" data-end=\"1384\"\u003e\u003cstrong data-start=\"1323\" data-end=\"1337\"\u003eFreezable\u003c\/strong\u003e: retains its properties after freezing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1385\" data-end=\"1471\"\u003e\n\u003cp data-start=\"1387\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1387\" data-end=\"1415\"\u003eNo thermoreversibility\u003c\/strong\u003e: thickening remains stable even after reheating.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1472\" data-end=\"1499\"\u003e\n\u003cp data-start=\"1474\" data-end=\"1499\"\u003e\u003cstrong data-start=\"1474\" data-end=\"1498\"\u003eKosher Certification\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1501\" data-end=\"1518\"\u003eInstructions for use\u003c\/h3\u003e\n\u003col data-start=\"1519\" data-end=\"1764\"\u003e\n\u003cli data-start=\"1519\" data-end=\"1586\"\u003e\n\u003cp data-start=\"1522\" data-end=\"1586\"\u003eWeigh the recommended amount (2 to 5 g per kg of preparation).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1587\" data-end=\"1656\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1656\"\u003eDisperse in an aqueous liquid (coulis, juice, puree, broth).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1657\" data-end=\"1710\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1710\"\u003eMix vigorously to avoid lumps.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1711\" data-end=\"1764\"\u003e\n\u003cp data-start=\"1714\" data-end=\"1764\"\u003eLet act until the desired texture is obtained.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1766\" data-end=\"1787\"\u003eRecommended dosage\u003c\/h3\u003e\n\u003cul data-start=\"1788\" data-end=\"1832\"\u003e\n\u003cli data-start=\"1788\" data-end=\"1832\"\u003e\n\u003cp data-start=\"1790\" data-end=\"1832\"\u003e\u003cstrong data-start=\"1790\" data-end=\"1804\"\u003e2 to 5 g\/kg\u003c\/strong\u003e depending on the desired viscosity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1834\" data-end=\"1850\"\u003eApplications\u003c\/h3\u003e\n\u003cul data-start=\"1851\" data-end=\"1978\"\u003e\n\u003cli data-start=\"1851\" data-end=\"1874\"\u003e\n\u003cp data-start=\"1853\" data-end=\"1874\"\u003eTransparent coulis\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1875\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1877\" data-end=\"1893\"\u003eClear sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1894\" data-end=\"1926\"\u003e\n\u003cp data-start=\"1896\" data-end=\"1926\"\u003eGourmet purees and juices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1927\" data-end=\"1978\"\u003e\n\u003cp data-start=\"1929\" data-end=\"1978\"\u003ePreparations requiring a clear visual appearance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1980\" data-end=\"2009\"\u003eComposition and allergens\u003c\/h3\u003e\n\u003cul data-start=\"2010\" data-end=\"2136\"\u003e\n\u003cli data-start=\"2010\" data-end=\"2072\"\u003e\n\u003cp data-start=\"2012\" data-end=\"2072\"\u003e\u003cstrong data-start=\"2012\" data-end=\"2027\"\u003eIngredients\u003c\/strong\u003e: Xanthan gum (E415), maltodextrin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2073\" data-end=\"2136\"\u003e\n\u003cp data-start=\"2075\" data-end=\"2136\"\u003e\u003cstrong data-start=\"2075\" data-end=\"2089\"\u003eAllergens\u003c\/strong\u003e: may contain traces of milk and derivatives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591059931475,"sku":"41385","price":49.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gomme-xanthane-clear-500-g-sosa-1.jpg?v=1772158933"},{"product_id":"ultratex-3-epaississant-a-froid-pro-400-g","title":"Ultratex 3 – Professional Cold Thickener – 400 g","description":"\u003ch2 data-start=\"737\" data-end=\"797\"\u003eUltratex 3 – Professional Cold Thickener – 400 g\u003c\/h2\u003e\n\u003cp data-start=\"798\" data-end=\"834\"\u003e\u003cstrong data-start=\"798\" data-end=\"832\"\u003eSosa Ingredients – Ref: 41220\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1142\"\u003eSosa’s \u003cstrong data-start=\"838\" data-end=\"852\"\u003eUltratex 3\u003c\/strong\u003e is a powdered thickening agent specially designed for gastronomy and pastry professionals. Ideal for sauces, purees, creams, or toppings, it is used \u003cstrong data-start=\"1043\" data-end=\"1068\"\u003eexclusively cold\u003c\/strong\u003e, offering a perfect texture without cooking and excellent stability.\u003c\/p\u003e\n\u003ch3 data-start=\"1144\" data-end=\"1177\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cul data-start=\"1178\" data-end=\"1661\"\u003e\n\u003cli data-start=\"1178\" data-end=\"1253\"\u003e\n\u003cp data-start=\"1180\" data-end=\"1253\"\u003e\u003cstrong data-start=\"1180\" data-end=\"1199\"\u003eCold work\u003c\/strong\u003e: ideal for liquid preparations without cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1254\" data-end=\"1285\"\u003e\n\u003cp data-start=\"1256\" data-end=\"1285\"\u003e\u003cstrong data-start=\"1256\" data-end=\"1283\"\u003eSmooth and stable texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1286\" data-end=\"1357\"\u003e\n\u003cp data-start=\"1288\" data-end=\"1357\"\u003e\u003cstrong data-start=\"1288\" data-end=\"1308\"\u003ePlant-based origin\u003c\/strong\u003e: hydroxypropylated distarch phosphate (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1358\" data-end=\"1429\"\u003e\n\u003cp data-start=\"1360\" data-end=\"1429\"\u003e\u003cstrong data-start=\"1360\" data-end=\"1374\"\u003eFreezable\u003c\/strong\u003e and stable after thawing (not thermoreversible)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1491\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eNeutral taste\u003c\/strong\u003e: does not alter the flavor of preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1492\" data-end=\"1587\"\u003e\n\u003cp data-start=\"1494\" data-end=\"1587\"\u003e\u003cstrong data-start=\"1494\" data-end=\"1521\"\u003eVersatile use\u003c\/strong\u003e: sauces, purees, creams, toppings, bakery applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1588\" data-end=\"1661\"\u003e\n\u003cp data-start=\"1590\" data-end=\"1661\"\u003e\u003cstrong data-start=\"1590\" data-end=\"1609\"\u003eCan be dried\u003c\/strong\u003e to obtain thin, crispy slices\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1663\" data-end=\"1687\"\u003eInstructions for use\u003c\/h3\u003e\n\u003col data-start=\"1688\" data-end=\"1872\"\u003e\n\u003cli data-start=\"1688\" data-end=\"1753\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1753\"\u003eAdd the powder directly into cold or hot liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1754\" data-end=\"1805\"\u003e\n\u003cp data-start=\"1757\" data-end=\"1805\"\u003eWhisk until a homogeneous mixture is obtained\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1806\" data-end=\"1872\"\u003e\n\u003cp data-start=\"1809\" data-end=\"1872\"\u003eRecommended dosage: \u003cstrong data-start=\"1829\" data-end=\"1843\"\u003e2 to 80 g\/L\u003c\/strong\u003e depending on desired texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"1874\" data-end=\"1922\"\u003eComposition and regulatory information\u003c\/h3\u003e\n\u003cul data-start=\"1923\" data-end=\"2352\"\u003e\n\u003cli data-start=\"1923\" data-end=\"1988\"\u003e\n\u003cp data-start=\"1925\" data-end=\"1988\"\u003e\u003cstrong data-start=\"1925\" data-end=\"1939\"\u003eIngredient\u003c\/strong\u003e: hydroxypropylated distarch phosphate (E1442)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1989\" data-end=\"2115\"\u003e\n\u003cp data-start=\"1991\" data-end=\"2115\"\u003e\u003cstrong data-start=\"1991\" data-end=\"2005\"\u003eAllergens\u003c\/strong\u003e: may contain traces of egg, peanuts, soy, milk, nuts, celery, mustard, sesame, sulfites\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2116\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2118\" data-end=\"2160\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2156\"\u003eNutritional values per 100 g\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul data-start=\"2163\" data-end=\"2352\"\u003e\n\u003cli data-start=\"2163\" data-end=\"2195\"\u003e\n\u003cp data-start=\"2165\" data-end=\"2195\"\u003eEnergy: 1518 kJ \/ 363 kcal\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2198\" data-end=\"2246\"\u003e\n\u003cp data-start=\"2200\" data-end=\"2246\"\u003eFat: 0 g (of which saturated: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2249\" data-end=\"2290\"\u003e\n\u003cp data-start=\"2251\" data-end=\"2290\"\u003eCarbohydrates: 90.7 g (of which sugars: 0 g)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2293\" data-end=\"2309\"\u003e\n\u003cp data-start=\"2295\" data-end=\"2309\"\u003eFiber: 0 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2312\" data-end=\"2333\"\u003e\n\u003cp data-start=\"2314\" data-end=\"2333\"\u003eProteins: 0.1 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2336\" data-end=\"2352\"\u003e\n\u003cp data-start=\"2338\" data-end=\"2352\"\u003eSalt: 0.14 g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2354\" data-end=\"2372\"\u003eStorage\u003c\/h3\u003e\n\u003cul data-start=\"2373\" data-end=\"2565\"\u003e\n\u003cli data-start=\"2373\" data-end=\"2419\"\u003e\n\u003cp data-start=\"2375\" data-end=\"2419\"\u003eStore in a dry place (humidity \u0026lt; 60%)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2420\" data-end=\"2449\"\u003e\n\u003cp data-start=\"2422\" data-end=\"2449\"\u003eTemperature: 15°C to 25°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2450\" data-end=\"2490\"\u003e\n\u003cp data-start=\"2452\" data-end=\"2490\"\u003eProtect from light and odors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2491\" data-end=\"2565\"\u003e\n\u003cp data-start=\"2493\" data-end=\"2565\"\u003e\u003cstrong data-start=\"2493\" data-end=\"2518\"\u003eShelf life\u003c\/strong\u003e: 24 months from the manufacturing date\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2567\" data-end=\"2570\"\u003e\n\u003ch2 data-start=\"2572\" data-end=\"2610\"\u003eKey features of Ultratex 3 Sosa\u003c\/h2\u003e\n\u003cul data-start=\"2611\" data-end=\"2825\"\u003e\n\u003cli data-start=\"2611\" data-end=\"2649\"\u003e\n\u003cp data-start=\"2613\" data-end=\"2649\"\u003e Thickens quickly without cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2650\" data-end=\"2701\"\u003e\n\u003cp data-start=\"2652\" data-end=\"2701\"\u003e Ideal for aqueous liquid preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2702\" data-end=\"2743\"\u003e\n\u003cp data-start=\"2704\" data-end=\"2743\"\u003e Perfect stability when frozen\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2744\" data-end=\"2787\"\u003e\n\u003cp data-start=\"2746\" data-end=\"2787\"\u003e Simple use and flexible dosing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2788\" data-end=\"2825\"\u003e\n\u003cp data-start=\"2790\" data-end=\"2825\"\u003e Plant-based origin and neutral taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"2827\" data-end=\"2830\"\u003e\n\u003cp data-start=\"2832\" data-end=\"2996\"\u003e Order now the \u003cstrong data-start=\"2874\" data-end=\"2896\"\u003eUltratex 3 – 400 g\u003c\/strong\u003e and give your sauces, creams, and purees a professional texture worthy of top chefs.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591087882579,"sku":"41220","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/ultratex-3-epaississant-a-froid-pro-400-g-sosa-1.jpg?v=1772158935"},{"product_id":"gracila-gel-600-g","title":"Gracila Gel – 600 g","description":"\u003ch2 data-start=\"752\" data-end=\"822\"\u003eGracila Gel – Natural Gelling Agent Based on Gracilaria Algae – 600 g\u003c\/h2\u003e\n\u003cp data-start=\"823\" data-end=\"874\"\u003e\u003cstrong data-start=\"823\" data-end=\"872\"\u003eSosa Ingredients – Ref: 43201 – 600 g Jar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"876\" data-end=\"1272\"\u003eThe \u003cstrong data-start=\"879\" data-end=\"894\"\u003eGracila Gel\u003c\/strong\u003e from Sosa Ingredients is a 100% plant-based gelling agent derived from the gracilaria algae (\u003cem data-start=\"986\" data-end=\"1008\"\u003eGracilaria verrucosa\u003c\/em\u003e). Designed for professionals, it offers a \u003cstrong data-start=\"1055\" data-end=\"1082\"\u003eclean label alternative\u003c\/strong\u003e to agar-agar, pectins, and carrageenans. It allows the creation of a wide variety of textures while maintaining the stability of your preparations, even under extreme conditions.\u003c\/p\u003e\n\u003ch3 data-start=\"1274\" data-end=\"1292\"\u003eKey Features\u003c\/h3\u003e\n\u003cul data-start=\"1293\" data-end=\"1787\"\u003e\n\u003cli data-start=\"1293\" data-end=\"1358\"\u003e\n\u003cp data-start=\"1295\" data-end=\"1358\"\u003e\u003cstrong data-start=\"1295\" data-end=\"1316\"\u003eNatural Origin\u003c\/strong\u003e: red algae powder, without additives.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1359\" data-end=\"1502\"\u003e\n\u003cp data-start=\"1361\" data-end=\"1502\"\u003e\u003cstrong data-start=\"1361\" data-end=\"1376\"\u003eVersatility\u003c\/strong\u003e: gels in acidic environments (lemon juice, vinegar), salty (soy sauce).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1503\" data-end=\"1576\"\u003e\n\u003cp data-start=\"1505\" data-end=\"1576\"\u003e\u003cstrong data-start=\"1505\" data-end=\"1529\"\u003eThermal Resistance\u003c\/strong\u003e: withstands \u0026gt;70°C, thermoreversible from 85°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1577\" data-end=\"1676\"\u003e\n\u003cp data-start=\"1579\" data-end=\"1676\"\u003e\u003cstrong data-start=\"1579\" data-end=\"1593\"\u003eNeutrality\u003c\/strong\u003e: neutral flavor, slight tint only at high doses in clear preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1677\" data-end=\"1787\"\u003e\n\u003cp data-start=\"1679\" data-end=\"1787\"\u003e\u003cstrong data-start=\"1679\" data-end=\"1703\"\u003eVarious Applications\u003c\/strong\u003e: jellies, compotes, flans, curds, aspics, glazes, faux caviar, grated jellies…\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1789\" data-end=\"1813\"\u003eUsage Instructions\u003c\/h3\u003e\n\u003col data-start=\"1814\" data-end=\"2096\"\u003e\n\u003cli data-start=\"1814\" data-end=\"1882\"\u003e\n\u003cp data-start=\"1817\" data-end=\"1882\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1838\"\u003eRecommended Dosage\u003c\/strong\u003e: 0.1% to 2% depending on desired texture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1883\" data-end=\"1952\"\u003e\n\u003cp data-start=\"1886\" data-end=\"1952\"\u003e\u003cstrong data-start=\"1886\" data-end=\"1901\"\u003eDissolution\u003c\/strong\u003e: soluble in cold liquids up to 45°C.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1953\" data-end=\"2025\"\u003e\n\u003cp data-start=\"1956\" data-end=\"2025\"\u003e\u003cstrong data-start=\"1956\" data-end=\"1970\"\u003eActivation\u003c\/strong\u003e: heat to at least 85°C for complete hydration.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2026\" data-end=\"2096\"\u003e\n\u003cp data-start=\"2029\" data-end=\"2096\"\u003e\u003cstrong data-start=\"2029\" data-end=\"2046\"\u003eShaping\u003c\/strong\u003e: pour, mold, or texture according to your needs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 data-start=\"2098\" data-end=\"2127\"\u003eCulinary Applications\u003c\/h3\u003e\n\u003cul data-start=\"2128\" data-end=\"2373\"\u003e\n\u003cli data-start=\"2128\" data-end=\"2209\"\u003e\n\u003cp data-start=\"2130\" data-end=\"2209\"\u003e\u003cstrong data-start=\"2130\" data-end=\"2154\"\u003eSweet Preparations\u003c\/strong\u003e: jams, jellies, gelled glazes, panna cotta.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2210\" data-end=\"2284\"\u003e\n\u003cp data-start=\"2212\" data-end=\"2284\"\u003e\u003cstrong data-start=\"2212\" data-end=\"2235\"\u003eSavory Preparations\u003c\/strong\u003e: aspics, herb jellies, savory faux caviar.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2285\" data-end=\"2373\"\u003e\n\u003cp data-start=\"2287\" data-end=\"2373\"\u003e\u003cstrong data-start=\"2287\" data-end=\"2311\"\u003eOriginal Creations\u003c\/strong\u003e: cuttable jellies, gel macaroni, molded decorations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2375\" data-end=\"2392\"\u003eIngredients\u003c\/h3\u003e\n\u003cp data-start=\"2393\" data-end=\"2523\"\u003eGracilaria algae (\u003cem data-start=\"2411\" data-end=\"2433\"\u003eGracilaria verrucosa\u003c\/em\u003e) powder. May be standardized with sugars (dextrose or maltodextrin) – max. 100%.\u003c\/p\u003e\n\u003ch3 data-start=\"2525\" data-end=\"2541\"\u003eAllergens\u003c\/h3\u003e\n\u003cp data-start=\"2542\" data-end=\"2653\"\u003eMay contain traces of: egg, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulfites.\u003c\/p\u003e\n\u003ch3 data-start=\"2655\" data-end=\"2695\"\u003eNutritional Values per 100 g\u003c\/h3\u003e\n\u003cp data-start=\"2696\" data-end=\"2920\"\u003eEnergy: 989 kJ \/ 238 kcal\u003cbr data-start=\"2723\" data-end=\"2726\"\u003eFat: 0.1 g (of which saturated 0 g)\u003cbr data-start=\"2770\" data-end=\"2773\"\u003eCarbohydrates: 1.4 g (of which sugars 0.03 g)\u003cbr data-start=\"2810\" data-end=\"2813\"\u003eFiber: 46 g\u003cbr data-start=\"2826\" data-end=\"2829\"\u003eProtein: 1.3 g\u003cbr data-start=\"2846\" data-end=\"2849\"\u003eSalt: 1.7 g\u003cbr data-start=\"2860\" data-end=\"2863\"\u003eCalcium: 1069 mg – Potassium: 5850 mg – Iron: 19.7 mg\u003c\/p\u003e\n\u003ch3 data-start=\"2922\" data-end=\"2940\"\u003eStorage\u003c\/h3\u003e\n\u003cp data-start=\"2941\" data-end=\"3082\"\u003eStore in a dry place (humidity \u0026lt; 60%), away from light and odors, between 15°C and 25°C. Reseal well after opening.\u003c\/p\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591108133203,"sku":"43201","price":44.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gracila-gel-600-g-sosa-1.jpg?v=1772158937"},{"product_id":"freeze-veggie-gel-500-g","title":"Freeze Veggie Gel – 500 g","description":"\u003cdiv style=\"font-family: 'Montserrat', Arial, sans-serif; color: #444444; background-color: #faf7f0; padding: 20px; border-radius: 8px;\"\u003e\n\n    \u003c!-- HEADER ABOUT --\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;\"\u003eSosa Ingredients\u003c\/p\u003e\n        \u003cp style=\"color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3;\"\u003eFreeze Veggie Gel 500 g\u003c\/p\u003e\n        \u003cp style=\"color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px;\"\u003eVersatile plant-based gelling agent for films, encapsulations, and jellies\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\u003eFreeze Veggie Gel from Sosa Ingredients is a professional blend of plant-based gelling agents, thickeners, and sweeteners, formulated to meet the technical needs of creative pastry and savory cooking. It allows for the creation of encapsulations, transparent films, decorative jellies, and mousse fillings with stable hold, both sweet and savory. Its hot gelling behavior (between 40 and 50 °C during cooling) makes it a technical ally for chefs seeking precision and reproducibility.\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;\"\u003ePlant-based origin:\u003c\/strong\u003e formulation based on carrageenans, locust bean gum, and tara gum\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;\"\u003eVersatility:\u003c\/strong\u003e encapsulation of liquids or solids, films, decorative jellies\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;\"\u003eHot processing:\u003c\/strong\u003e gelling upon cooling between 40 and 50 °C\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;\"\u003eStability:\u003c\/strong\u003e compatible with acidic liquids\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;\"\u003eClean label:\u003c\/strong\u003e non-GMO, suitable for vegetarian and vegan diets\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;\"\u003eSweet and savory:\u003c\/strong\u003e cross-use in pastry and cooking\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- RECOMMENDED APPLICATIONS --\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 Applications\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;\"\u003eCreative pastry:\u003c\/strong\u003e transparent sugar films, fruity jellies, mousse fillings\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 flavored jellies, sauce encapsulation, culinary 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;\"\u003eCreative effects:\u003c\/strong\u003e liquid capsules, creamy textures, transparent or opaque jellies\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 signature recipes with gelled membranes\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\u003eMix the powder with the cold liquid to be gelled (water, juice, infusion, broth, sauce), then stir vigorously with a whisk or immersion blender to ensure even dispersion and avoid lumps. Then heat to 100 °C while stirring constantly, and immediately pour into the desired molds or containers. Gelling begins upon cooling, between 40 and 50 °C depending on the liquid composition.\u003c\/p\u003e\n        \u003cp\u003eIndicative dosage: \u003cstrong\u003e100 g per liter of liquid\u003c\/strong\u003e. For very thin films, carefully unmold once fully set.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- COMPOSITION AND ALLERGENS --\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 Allergens\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;\"\u003eIngredients:\u003c\/strong\u003e Trehalose, carrageenan gelling agent (E407), dextrose, tara gum thickener (E417), acidity regulator trisodium citrate (E331iii), locust bean gum gelling agent (E410), stabilizer potassium chloride (E508), sucrose\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;\"\u003eDirect allergens:\u003c\/strong\u003e none\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;\"\u003ePossible traces:\u003c\/strong\u003e egg, peanut, soy, milk, tree nuts, sesame (product made in a multipurpose facility)\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- NUTRITIONAL VALUES --\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;\"\u003eAverage Nutritional Values (per 100 g)\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;\"\u003eEnergy:\u003c\/strong\u003e 1394 kJ \/ 334 kcal\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;\"\u003eFat:\u003c\/strong\u003e 0.05 g (of which saturated 0 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;\"\u003eCarbohydrates:\u003c\/strong\u003e 74 g (of which sugars 8.3 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;\"\u003eProteins:\u003c\/strong\u003e 0.26 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;\"\u003eSalt:\u003c\/strong\u003e 2.6 g\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n    \u003c!-- PRODUCT 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;\"\u003eProduct 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 Sosa Ingredients\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 500 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;\"\u003eForm:\u003c\/strong\u003e 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;\"\u003eDosage:\u003c\/strong\u003e 100 g\/L 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;\"\u003eShelf life:\u003c\/strong\u003e 24 months from production\u003c\/li\u003e\n        \u003c\/ul\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 0 10px 0; font-weight: 500;\"\u003e\n            \u003cstrong\u003eWhat sets Freeze Veggie Gel apart\u003c\/strong\u003e\n        \u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0 0 10px 0;\"\u003eIts formulation combining three plant-based gelling agents (carrageenans, locust bean gum, tara gum) achieves textures that single gelling agents cannot reach: ultra-thin films, encapsulations with stable membranes, jellies that withstand acidic liquids. It is the choice of chefs working with contemporary presentations and signature molecular cuisine.\u003c\/p\u003e\n        \u003cp style=\"color: #8a6624; margin: 0;\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a dry place (humidity below 60%), between 15 and 25 °C, away from light and odors. Close the jar tightly after each use.\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 and signature cooking:\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 the full \u003ca href=\"\/en\/collections\/sosa\" style=\"color: #8a6624; text-decoration: underline; font-weight: 500;\"\u003eSOSA Ingredients\u003c\/a\u003e range designed for gastronomy professionals.\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 Find 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        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51591116095827,"sku":"40410","price":34.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/freeze-veggie-gel-500-g-sosa-1.jpg?v=1772158939"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/additifs-alimentaires-patissland.jpg?v=1742153806","url":"https:\/\/patistopsland.com\/en\/collections\/additifs-alimentaires.oembed","provider":"Patissland","version":"1.0","type":"link"}