Potato protein powder used as an alternative to eggs for vegetarian macarons, meringues, gastronomic foams.
Egg white protein powder that is pasteurised and used to increase the protein strength in fresh meringues and Italian meringues for better aeration, whipping volume and stability.
Derived sugar free polyyol alternative sugar used to increase shelf life in confectioneries and chocolates.
Transparent shiney glaze used to coat fresh fruits on cakes and tarts, also used to make mirror glazes for french entremet cakes and desserts
Sugar syrup made with citric acid used for elasticity, emulsifications in ganaches, fruit jellies, praline paste and increasing shelf life of chocolate bonbons and pralines
Sugar syrup made from wheat starch used for elasticity in ganaches, fruit jellies, praline paste and increasing shelf life of chocolate bonbons and pralines
Derived natural alternative sugar used to increase shelf life in confectioneries and chocolates.
Stabilising emulsifying agent used as a small % in recipes that have high fat and water content and also for creating aeration in gastronomic foams.
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