Supplements

Dehydrated glucose syrup Patisdécor Pro 250 g

Dehydrated glucose syrup is atomized glucose syrup in powder form, obtained by spray-drying a purified aqueous solution of nutritive saccharides obtained by hydrolysis of starch.

Glucose syrup powder can be incorporated into ice cream mixes as a partial replacement for sugar. Atomized glucose syrup provides greater firmness, longer shelf life and improved creaminess.

Dehydrated glucose syrup can also be incorporated into flaked products to improve stability (e.g. chocolate mousse).

Recommended dosage: approx. 4% of the total weight of the mixture.

Ingredients:dextrose, maltose, malto-triose, other saccharides.

May contain traces of soy, milk, egg, gluten, nuts, sulfites.

Invert sugar syrup Patisdécor: 300g jar of invert sugar for use in foodstuffs.

What is invert sugar syrup?

Invert sugar, also known as liquid glucose syrup, absorbs moisture and remains soft and smooth. What's more, it's around 20 times sweeter than sucrose, giving it a very sweet, but not sickening, taste. It is used in foodstuffs to make ice creams, breads and pastries, cookies, cakes, etc

How to use invert sugar

You can use it to make creamy ice creams (simply add it at the same time as the other ingredients), breads and pastries (add at the end of kneading) or cookies and cakes (dilute in milk).

Dosage: According to your recipe instructions.

Uses: In patisserie, bakery, confectionery, ice cream..

Ingredients: Dextrose Dextrose (50%), fructose (47%), sucrose (3%), acidifier E330, preservatives E202-E211.

May contain traces of soy and milk

Glucose syrup Patisdécor is used in the design of pastries and confectionery.

Glucose syrup can be found in a wide range of recipes, and is a real asset when making cast, baked, drawn or puffed sugar pieces, and even nougatine. In fact, it adds malleability to sugar baking.

You can also use it to soften ganaches or to make homemade ice-creams.
Glucose syrup adds fondant to your chocolate, as it prevents sugar crystallization.

Tip for use:
Wet your hands before taking a handful of soft glucose: this will prevent it from sticking.

Ingredients: glucose syrup.

May contain traces of soya and milk.

Glucose syrup 300g can be stored in a cool, dry place.

Do you know the secret behind bavarois, intact mousses and jelly sweets?

They all have one thing in common: gelatin.

Patisdécor powdered edible gelatin is designed for use in patisserie, charcuterie and delicatessen products, as well as savoury culinary preparations.

Manufactured exclusively from bovine hides, gelatin is a natural additive that adds hold to your mousses, creams and jellies.

In addition to enhancing flavors and prolonging the shelf life of a preparation, gelatin improves protein content without increasing caloric value, and without adding sugar or fat.

Its gelling power, expressed in bloom, is 200 -/+ 20.

Ingredients : Bovine gelatin (100%)

Contains sulfites. May contain traces of soya, milk, gluten, egg, nuts

Directions for use :

1. Soak and swell gelatin in cold water for 5 to 10 minutes. At the same time, heat the liquid to be gelled or thickened.
2. Once the water has been absorbed, stir the gelatin into the hot liquid.
3. Stir until gelatin is completely dissolved, but do not bring to the boil.
4. Chill in the fridge for at least 30 minutes.

For all your recipes, gelatin powder must be rehydrated before use. To do this, we recommend rehydrating it in 5 times its weight in water (e.g.: 1g gelatin in 5g cold water).

You dream of making beautiful, round macaroons, but every time you do, it's the same thing: they fail. We've got the solution!

Patisdécor macaroon shell mix is used to make delicious macaroon shells. It's ready to use, quick and easy!

Delicious macaroons are just around the corner!

Product benefits :

• Ready to use
• Easy to use
• Made in France

This preparation makes around 36 macaroon shells, or 18 macaroons.

To make perfectly round macaroon shells, slide templates under the baking paper or use a silicone macaroon mat.

How do I use the macaroon mix?

The rehydration mix is used to make delicious macaroon shells. To make them, simply add water: it's a time-saving product. For a more imaginative touch, you can add the macaroon coloring of your choice, taking care to respect the correct proportions.

1. Blend the mixture with 50g of tempered water in a food processor fitted with a sheet cutter, at maximum speed, for approximately 5 minutes.
   NB: before blending, you can add the coloring of your choice, taking care to respect the recommended dosage and not to alter the color of the dough.
   If you add liquid coloring, deduct this quantity from the weight of the water.
2. Pipe the mixture into a pastry bag, then pipe onto a baking sheet lined with baking paper.
3. Slam the baking sheet on your work surface to release any air bubbles, then bake at 130°C for 20 minutes (door slightly open).

Ingredients Sugar, almond powder (28%), egg white powder, emulsifiers E472a-E472b-E475 (gluten, milk), salt.

May contain traces of soy, nuts, sulfites and lupin.

Nutritional declaration per 100 g:
Energy: 1950 kJ / 464 Kcal - Fat: 16 g of which saturated fatty acids: 2.2 g - Carbohydrates: 68 g of which sugars: 65 g - Protein: 10 g - Salt: 0.39 g.

Store in a cool, dry place. Consume quickly after opening. Consume quickly after preparation.

How do I use neutral topping?

Easy to use, it's ready to use as is. You can also heat it very gently in the microwave, or in a bain-marie in a saucepan.

A 300 g jar of topping will cover a 16 cm Ø cake.

Ingredients: Glucose syrup, water, pectin E440, thickeners E401 E407, acidifiers E330 E331, antioxidant E327, anticaking agent E3Още цени41, preservative E202, natural flavor.

May contain traces of gluten, soya, milk, sulfites. Gluten-free.

Preparation: Preheat the oven to 95°C (convection oven 80°C). Spread the gel evenly over a cake lace mat of your choice and scrape off any excess product. Heat in the preheated oven for 12-18 minutes. Carefully check whether you can lift the lace of the mat. Yes? Apply the lace to your cake, cupcakes or cookies! If not, shortly put it back in the oven and check again. Keep doing so until it releases easily.

Ingredients: water, thickener: E1520, E466, emulsifier: E433, acid: E330, preservative: E202, colour: E174, E172.

May contain: soy, milk, sulphite.

Tempering chocolate with cocoa butter powder: this is considered the simplest and most effective method of all!

This method has many advantages:

• It requires very little equipment.
• Simply add 10 g of cocoa butter powder per 1 kg of chocolate, when it has reached the right temperature.
• Your chocolate will then have perfect fluidity, and you'll be able to work with it for longer before it thickens.
• What's more, it comes in a handy 40 g jar.

THE TECHNIQUE:

1 Melt your couverture chocolate at 40-45°C (in the microwave or bain-marie).
2 Let the chocolate cool (to 34-35°C for dark or 33-34°C for milk, white or colored).
3 Add 1% cocoa butter powder (10g for 1kg of chocolate) using the measuring spoon. Mix.
4 When the couverture has reached the ideal temperature (31-32°C for dark chocolate or 29-30°C for milk, white or colored), use the chocolate.
5 To use the chocolate longer, keep it at 31-32°C for dark or 29-30°C for milk, white or colored.

Ingredients: 100% pure cocoa butter powder. Gluten-free. Lactose-free.

Cocoa butter is a 100% pure cocoa butter powder. It is a noble fat - 100% vegetable, obtained by cryogenizing cocoa butter (freezing at very low temperature), a totally natural process.

Pectin 325 NH 95 is a food additive with gelling power, used in pastry-making for thick-textured jams, milk jams, topping sauces, fruit purées, jellied milk desserts and dietary products.

Directions for use:

1. Pre-mix NH dry pectin with other dry ingredients.
2. Pour the preparation into a hot liquid under vigorous agitation and keep stirring until completely dissolved.
3. Gelling occurs on cooling: the final texture is obtained after 24 hours.

Recommended dosage: 0.5 to 1.5% of preparation (depending on formulation and desired texture).

Directions for use: 500g fruit, 50g water, 1.5 to 2.5g crystallized citric acid, 3 to 5g NH pectin, 50g powdered sugar, 540g granulated sugar.

It is non-reversible, i.e. you can't melt it and set it as many times as you like.

Ingredients: Low-esterified starch fruit pectin E440ii.

Allergens: May contain traces of gluten, egg, soya, milk, nuts, lupin and sulfites

Use in foodstuffs.

Store away from moisture and heat.

Dimensions: 19 x 19 cm

Do you know the secret behind the gorgeous edible veils found on cakes that are truer than life?

No ?

It's rice paper.

Special decorating rice sheets are an essential ingredient for anyone looking to add a touch of creativity and originality to their cakes. Thanks to their fine, light texture, these rice sheets are perfect for creating edible decorations, such as veils, flowers, leaves, ribbons and much more.

With these rice sheets, you can bring your wildest ideas to life and create cakes worthy of the greatest pastry chefs.

Thanks to their neutral flavor, they won't mask the taste of your creations.

Once dry, they can be colored and/or decorated.

These cake design rice sheets are easy to use and require very little preparation:

1. Soak your sheets in a dish filled with cold water until they soften.
2. Place them on the support of your choice, and shape them into the desired form (mold, crumpled baking paper, etc.).
3. Leave to air-dry overnight in a dry environment. For greater speed, the sheets can be placed in the oven for 20 minutes at 60°C.

They can be used to create edible decorations for all kinds of cakes, whether tiered or plain. They are ideal for all diets, including vegetarian and vegan.

Ingredients: Rice (90%), water, salt.

Nutritional declaration per 100 g:
Energy: 1415 kJ / 338 Kcal - Fat: 0.2 g of which saturated fatty acids: 0.2 g - Carbohydrates: 81 g of which sugars: 0 g - Protein: 2.7 g - Salt: 0.5 g.

Store in a cool, dry place, away from heat and humidity.

Would you like to add refined decorations to your cakes? Then golden edible lace is for you!

Ready-to-use edible gold lace allows you to make very fine and elegant flexible gold lace that you can use to decorate your cakes, cupcakes, shortbread cookies...

Edible lace is used with special lace-sugar silicone molds, with very fine patterns. When dry, it is soft and flexible, allowing you to create the most beautiful cake decorations.

This gold edible lace will look great on all your cakes, it's a perfect choice for all kinds of occasions, whether it's a wedding, birthday or special event.

Ingredients: Water, humectant E1520, colorant E172, thickener E466, emulsifier E433, acidifier E330, preservative E202.
Allergens: May contain traces of milk, soy, sulfites.

How to use golden edible lace?

1. Mix your edible lace well before use.
2. Using a spatula or scraper, carefully fill the cavities of your silicone molds, making sure to fill the motifs well, then remove the excess.
3. Leave to air-dry for at least 8 hours.
4. To speed up drying, place the mold on a rigid cardboard surface and place it on a non-electric radiator
5. Once dry, carefully remove from the mold. Glue the lace to the sugar paste using food-safe glue.

If the lace doesn't unmold easily and is brittle, place a damp cloth over it for ten minutes or so, then try unmolding again. Repeat if necessary

Do not eat before drying.

Prepared lace sugar will keep for 7 days in the fridge.

Don't store your lace at room temperature, as it will quickly dry out and become brittle. Ideally, place them between two sheets of baking paper, in a sealed freezer bag, then store them in the fridge to keep them supple.

Keep your jar of edible lace away from heat and humidity.

Patisdécor neutral glaze spray is ideal for shining and protecting fruit tarts and other desserts. With Patisdécor, you won't need a brush to apply your neutral glaze!

Product benefits :

• Packaged in a bottle
• Spray form: no brush needed
• Ready to use
• Easy to use
• Neutral taste: ideal for all your creations!
• Can be used as an insulator for food prints on unleavened paper to protect them from rising damp

What is a topping?

Toppings are mainly used on the surface of flat desserts. They protect desserts, add shine and a touch of sweetness. They do not set and are used cold or slightly warmed, for greater fluidity.

How to use Patisdécor neutral spray glaze?

Ready to use, simply spray directly onto your cakes.

Spray the neutral topping evenly over your dessert from a distance of around 20 to 25 cm, holding the bottle upright.

For flavoring, use food-grade liquid flavors in the recommended doses. We recommend that you add directly to the bottle and mix well.

If you wish to color the topping, we recommend using a water-soluble liquid colorant.

How to store neutral topping?

Store the bottle upright, at room temperature, away from moisture.

Ingredients: water, glucose syrup, sucrose, acidifier: E330, gelling agent: E406, preservative: E202.

May contain traces of milk, sulfites and soy.