{"title":"Fine Foods - Molecular","description":"","products":[{"product_id":"gelifiant-agar-agar","title":"Agar agar","description":"\u003cp\u003eA gelling agent derived from red algae, agar agar is a good substitute for animal gelatin and pectins. Discover molecular cooking.\u003c\/p\u003e\n\u003cp\u003eRecipes: jellies, hot mousses, aspics, light jams...\u003c\/p\u003e\n\u003cp\u003eAgar-agar is a natural vegetable gelling agent, made from dried, washed and cooked red seaweed: the resulting gels are then pressed into sheets. These leaves are then cut and ground into powder.\u003c\/p\u003e\n\u003cp\u003eAgar-agar is generally used at 2g for 200 to 500ml of final preparation, depending on the texture of the desired jelly. The higher the concentration (e.g. 2g for 200ml), the firmer and more brittle your jelly will be. An agar-based preparation can be heated up to 70°C without melting! Ideal for terrines, mousses and hot creams.\u003c\/p\u003e\n\u003cp\u003eAdding a little sugar to the agar during incorporation facilitates its dispersion.\u003c\/p\u003e\n\u003cp\u003eA preparation to be gelled with agar must be fairly liquid and always contain a little \"available\" water, i.e. no emulsion, undiluted syrup or pure alcohol.\u003c\/p\u003e\n\u003cp\u003eHas the agar mixture turned to jelly before you poured it into your molds? Don't panic, it can be melted by heating it to a temperature above 70°C.\u003c\/p\u003e\n\u003cp\u003eThanks to its nutritional properties, agar-agar is an ally of slimming diets. It is not caloric and supports the digestion like the elimination of toxins.\u003c\/p\u003e\n\u003cp\u003e2 g of agar agar is equivalent to 3 sheets of gelatin (about 16 g), it is 8 times more powerful.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542413835,"sku":"AGAR AGAR 50gr","price":14.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23160584405073,"sku":"AGAR AGAR-400gr","price":96.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/agar-agar-la-guilde-culinaire_0_e6b9f1a1-7348-4455-a700-434f9422e33e.jpg?v=1571610774"},{"product_id":"gomme-de-xanthane-100gr","title":"Xanthan gum","description":"\u003cp\u003eXanthan is a natural thickener, resulting from the fermentation of a bacterium, according to the same principle as the production of yeast. It has a neutral taste.\u003c\/p\u003e\n\u003cp\u003eXanthan gum is generally used at 2 g for 200 to 600 ml of final preparation, depending on the desired thickening. The higher the concentration (e.g.: 2 g for 200 ml), the thicker and more \"coating\" your preparation will be.\u003c\/p\u003e\n\n\u003cul\u003e\u003cli\u003edisperse the xanthan gum in a fine rain in your liquid preparation.\u003c\/li\u003e\u003cli\u003eMix the whole with a hand blender or a blender to eliminate lumps.\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eYour preparation is too thick? Don't panic, add a little water and mix again.\u003c\/p\u003e\n\u003cp\u003eThe preparation to be thickened must always contain a little \"available\" water, i.e. no emulsion, undiluted syrup or concentrated alcohol.\u003c\/p\u003e\n\u003cp\u003eCombining another gum with xanthan such as guar gum or konjac gum creates an elastic gel.\u003c\/p\u003e\n\u003cp\u003eThicken your alginate ravioli mix (large liquid spheres) with 2 g xanthan gum per 200-300 ml.\u003c\/p\u003e\n\u003cp\u003eA pinch of xanthan in the egg whites before they rise improves their stability: very useful in chocolate mousses or macaroon appliances.\u003c\/p\u003e\n\u003cp\u003eTo improve the stability of preparations containing ingredient particles (e.g. soup, rouille, emulsions...), add 2 g of xanthan per 700 to 800 ml.\u003c\/p\u003e\n\u003cp\u003eUse xanthan in combination with guar to make gluten-free breads.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542610955,"sku":"GOMME-XANTHANE-50GR","price":13.8,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23165481123921,"sku":"GOMME-XANTHANE-400GR","price":48.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-xanthane-la-guilde-culinaire_548b0067-4221-4e61-9375-0906ef434b15.jpg?v=1571610775"},{"product_id":"lecithine-de-soja-100gr","title":"Soy lecithin","description":"\u003cp\u003eSoy lecithin, available in powder form, is a vegetable emulsifier derived from soybeans. It can be used to improve the creaminess of sauces and ice creams, to replace eggs or to prepare very trendy foams and emulsions\u003c\/p\u003e\n\u003cp\u003eIn foam-type foams: it is used at 2 g (1 large teaspoon) for 250 to 300 g. To obtain a strong foaming effect, shake the liquid preparation with a stick blender from top to bottom, incorporating as much air as possible. The addition of a little oil will further improve the effect.\u003c\/p\u003e\n\u003cp\u003eFor bread dough: lecithin is used at 2g (1 large teaspoon) per 400g of dough.\u003c\/p\u003e\n\u003cp\u003eSoy lecithin increases concentration and has a positive effect on memory.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542612747,"sku":"LÉCITHINE SOJA-50GR","price":11.2,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23165754671185,"sku":"LÉCITHINE SOJA-400GR","price":57.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lecithine-de-soya-la-guilde-culinaire_0_25670310-28dd-4882-b995-16b7585125af.jpg?v=1571610775"},{"product_id":"alginate-de-sodium-100gr","title":"Sodium alginate","description":"\u003cp\u003eAlginate is a natural vegetable gelling agent, derived from dried, washed, crushed and powdered brown seaweed\u003c\/p\u003e\n\u003cp\u003eAlginate is generally used at 2g for 200 to 300 ml of final preparation. This texturizer gels instantly when mixed with a calcium-rich preparation. It must be used in combination with a calcium source such as calcium lactate.\u003c\/p\u003e\n\u003cp\u003eThe preparation used must be fairly liquid and always contain a little \"available\" water, i.e. no emulsion, pure syrup or pure alcohol. It must not be too acidic (pH \u0026gt; 3).\u003c\/p\u003e\n\u003cp\u003eIngredients to avoid: pure alcohol, pure syrup, acidic fruits and vegetables or those very rich in mineral salts, certain spices (paprika...), dairy products or those rich in calcium (unless you wish to make a so-called \"reverse\" specification).\u003c\/p\u003e\n\u003cp\u003e\u003cu\u003eTo make its famous liquid spheres, alginate must always be :\u003c\/u\u003e\u003c\/p\u003e\n\n\u003cul\u003e\u003cli\u003emixed in a low-calcium preparation: for example, a mixture of syrup and low-calcium mineral water (\u0026lt;30 mg\/L)\u003c\/li\u003e\u003cli\u003eadded drop by drop to the calcium-enriched preparation (added calcium salt). Once finished, the balls will keep their shape\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eThe formed spheres do not melt again, they can be integrated in a hot dish. However, be careful not to boil them too much, as they may split.\u003c\/p\u003e\n\u003cp\u003eMake ravioles with dairy products: by following the technique known as \"reverse spherification\", the gelling process does not continue. The realization is a little more delicate. It consists in dipping a preparation naturally rich in calcium (e.g. dairy products) or enriched (addition of calcium lactate if necessary) in a soaking bath containing not calcium salt, but sodium alginate. This bath must not contain any calcium (use water with little calcium) or air bubbles: remove them by placing it in the refrigerator for 12 hours or by heating it slightly. Dosage of alginate bath: 2g of alginate mixed in 400 ml of very low calcium water.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542615179,"sku":"Alginate de Sodium 50gr","price":18.75,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23164911452241,"sku":"Alginate de Sodium 400g","price":125.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_56f6fb8b-7a5b-4a6c-9ae5-cd151f9c1f4d.jpg?v=1571610775"},{"product_id":"versawhip-100gr","title":"Versawhip","description":"\u003cp\u003ePure enzymatically processed soy protein that can be hydrated with water and whipped to a foam. Can replace egg albumin or gelatin and has a synergistic effect in combination with egg white or gelatin. Its use results in more stable foams both cold and hot. Allows to obtain homogeneous foams with a better tolerance to acid and reduction of microbial risks.\u003c\/p\u003e\n\u003cp\u003eNatural ingredient, it can be used to produce cold and hot foams.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542616587,"sku":"VERSAWHIP-50GR","price":24.5,"currency_code":"CAD","in_stock":true},{"title":"350g","offer_id":23167179620433,"sku":"VERSAWHIP-400GR","price":175.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/versawhip-la-guilde-culinaire_ac9bc6b2-bf78-4e48-90d2-e094a1fbce5f.jpg?v=1571610775"},{"product_id":"lactate-de-calcium-100gr","title":"Calcium lactate","description":"\u003cp\u003eCalcium lactate is a salt of natural lactic acid produced by fermentation.\u003c\/p\u003e\n\u003cp\u003eLactate is an excellent source of calcium for making liquid spheres.\u003c\/p\u003e\n\u003cp\u003eIt is generally used at :\u003c\/p\u003e\n\u003cp\u003e6g for 200 to 300ml of soaking bath (spherification)\u003c\/p\u003e\n\u003cp\u003e3g for 200 to 400ml of final preparation to be enriched in calcium according to their natural rate of calcium (reversed spherification)\u003c\/p\u003e\n\u003cp\u003eTo make these famous liquid spheres, the lactate must always be :\u003c\/p\u003e\n\n\u003cul\u003e\u003cli\u003ecompletely dissolved in the water of the soaking bath (shake with a whisk for example) or the preparation to be spherified.\u003c\/li\u003e\u003cli\u003eused in combination with sodium alginate.\u003c\/li\u003e\u003c\/ul\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542617035,"sku":"LACTATE CALCIUM - 50 GR","price":12.5,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23165672947793,"sku":"LACTATE CALCIUM-400GR","price":68.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lactate-de-calcium-la-guilde-culinaire_7f907aea-db21-4288-961e-6872fc8df72d.jpg?v=1571610775"},{"product_id":"gomme-de-guar-100gr","title":"Guar gum","description":"\u003cp\u003eGuar gum is a seed flour from a legume. It is generally used at 2 g for 200 to 400 g of final preparation (paste or liquid).\u003c\/p\u003e\n\n\n\u003cul\u003e\u003cli\u003emix the guar with the other dry ingredients of the recipe if there are any\u003c\/li\u003e\u003cli\u003eadd the liquid ingredients and blend to remove lumps\u003c\/li\u003e\u003cli\u003ewait 5 minutes to obtain the final texture\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eIt can add viscosity at low temperatures. It is not very reactive to temperature. It is insensitive to pH and salts and improves the water retention of food.\u003c\/p\u003e\n\u003cp\u003eNaturally does not contain gluten, just like corn. This pure flour is therefore suitable for gluten intolerant people. Neutral in taste. To make gluten-free breads with good air circulation, it is advisable to use guar in combination with xanthan gum. Add 2 g to 400 g of flour.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542622411,"sku":"GOM-GUAR-50","price":11.8,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23165338779729,"sku":"GOM-GUAR-400","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-guar-la-guilde-culinaire_f32eaf26-2647-478e-9977-9e0e383570ad.jpg?v=1571610775"},{"product_id":"citrate-de-sodium-100gr","title":"Sodium Citrate","description":"\u003cp\u003eSodium citrate is a sodium salt made from citric acid obtained by fermentation (from sugar).\u003c\/p\u003e\n\u003cp\u003eUse 0.5 to 2g\/liter (0.2%) to counteract the presence of calcium ions in the solution. Dissolve the citrate before adding and mixing the calcium-sensitive hydrocolloids. Afterwards, a dosed contribution of calcium will encourage a better controlled setting (duration, strength).\u003c\/p\u003e\n\u003cp\u003eAdding astringent flavouring: use less than 1%.\u003c\/p\u003e\n\u003cp\u003eSodium citrate reduces the impact of free calcium in solutions and better dissolves calcium sensitive ingredients such as alginate or gellan. Sodium citrate is used as a spice that would bring a bitter note reminiscent of citrus.\u003c\/p\u003e\n\u003cp\u003eSodium citrate acts as a calcium trap. The calcium is not destroyed or altered. Depending on the pH and other ingredients, calcium can become available again and weld the alginate molecules together.\u003c\/p\u003e\n\u003cp\u003eA gel solution formed from alginate and calcium in which sodium citrate has been dissolved will be less homogeneous and will give more water than a solution made without. One must consider the advantages of a slow setting allowing to mould the solution with the disadvantage of having a slow and less regular gelling.\u003c\/p\u003e\n\u003cp\u003eSodium citrate is recommended in spherification to reduce the acidity of acidic ingredients, especially from citrus fruits, but an excess of it alters the taste. It does not give viscosity; has no smell but an astringent \/ bitter and salty taste. Very soluble: over 70g \/ 100ml.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34542622667,"sku":"CITRATE SODIUM -50gr","price":9.6,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23164966830161,"sku":"CITRATE SODIUM -400gr","price":31.4,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/citrate-de-sodium-la-guilde-culinaire_2af7eb8a-a390-4b09-bed5-e1a59315defc.jpg?v=1571610775"},{"product_id":"maltodextrose-de-tapioca","title":"Tapioca Maltodextrin","description":"\u003cp\u003eTurn fatty liquids into powders!\u003cbr\u003eThis is an off-white, flavorless powder derived from tapioca (cassava root), which is a starch used to absorb and thicken fat.\u003cbr\u003e\u003cbr\u003eTapioca Maltodextrin also called Tapioca Maltodextrose is used in Modernist Gastronomy to create powders from ingredients such as truffle oil, olive oil, Nutella, caramel and peanut butter.\u003cbr\u003eIt replaces fat in desserts, cheeses, dressings and sauces, and is used to increase the volume of dry mixes and frozen foods.\u003c\/p\u003e\n\u003cp\u003eIt has a very low sweetening power and does not contain any calories.\u003c\/p\u003e\n\u003cp\u003eIt comes in the form of a very fine powder.\u003c\/p\u003e\n\u003cp\u003eIt is soluble when cold and hot.\u003c\/p\u003e\n\u003cp\u003eIt is used as a bulking agent but can also absorb oils. In the food industry, it is used in the formulation of beverages, dairy products, candies, soups, etc.\u003c\/p\u003e\n\u003cp\u003eThis product is used cold or hot and will transform any ingredient with fat into a \"powder\".\u003c\/p\u003e\n\u003cp\u003eNeutral in taste. The powder can be cooked and pan-fried to make a crunchy tile for example.\u003c\/p\u003e\n\u003cp\u003eGood solubility when cold and hot. Mixed with oil (two parts Malto for one part oil), it becomes a very easy to handle powder, which dissolves completely in aqueous medium.\u003c\/p\u003e\n\u003cp\u003eMix the products together in a thermomix on speed 3 for 1 minute. The fat in the nougat cream (for example) will be completely absorbed by the maltodextrose and will be transformed into a powder with plenty of nougat flavor in this case.\u003c\/p\u003e\n\u003cp\u003eBy playing with the proportions of oil and maltodextrose, and by mixing less, one can create \"lumps\" of flavored maltodextrose. Since this is a sugar, these \"lumps\" can be pan-fried to caramelize the outside and make them crisp.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"100g","offer_id":34542629771,"sku":"MALTODEXTRINE DE TAPIOCA 100GR","price":18.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23165817094225,"sku":"MALTODEXTROSE DE TAPIOCA 450GR","price":69.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/maltodextrose-de-tapioca-la-guilde-culinaire_4df41cef-8972-4085-9233-29e3acf800da.jpg?v=1571610775"},{"product_id":"transglutaminase-activa-gs-1kg","title":"Activa GS Transglutaminase  1kg","description":"\u003cp\u003eTransglutaminase enzyme preparation which can be used to paste a diverse range of food products such as red meat, poultry and seafood into pieces. It can be added as a pre-hydrated slurry or as a dry powder. Versatile in applications and its use can be adapted to most processes. Natural enzyme used to bind proteins together. Makes even portions that cook evenly, look good and reduce waste.\u003cbr\u003eBinds meat mixes as with caseless sausages.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eUseful for making combinations like bacon and scallops. Produces special effects like meat noodles, meat and vegetable pasta, etc.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eComposition\u003c\/b\u003e: sodium chloride, fish gelatin (cod, pollack, haddock, hake), trisodium phosphate, maltodextrin, transglutaminase, safflower oil.\u003cbr\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"Default Title","offer_id":34542719819,"sku":"TRANSGLUTAMINASE","price":219.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/activa-gs-la-guilde-culinaire_16238345-8a1b-4f7e-9b7d-1593edddbe43.jpg?v=1571610775"},{"product_id":"gelatine-vegetale-poudre-100gr","title":"Vegetable gelatin powder","description":"\u003cp\u003eTotally vegetable composition: Maltodextrin, carrageenan, carob gum, dextrose, sodium citrate.\u003c\/p\u003e\n\u003cp\u003eTexture close to the Agar Agar while being much more elastic and resistant. Gelling temperature: 60°C.\u003c\/p\u003e\n\u003cp\u003eCan be reheated several times. Allows to work more easily with acidic ingredients to make ravioli or others.\u003c\/p\u003e\n\u003cp\u003eUse: dilute it in 6 times its volume of cold water\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"50g","offer_id":34542731467,"sku":"883147-50G","price":14.5,"currency_code":"CAD","in_stock":true},{"title":"200g","offer_id":23164981444689,"sku":"883147-200G","price":35.5,"currency_code":"CAD","in_stock":false},{"title":"500g","offer_id":47412182974690,"sku":"883147","price":85.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gelatine-vegetale-la-guilde-culinaire.jpg?v=1571610775"},{"product_id":"kappa-carraghenane-100gr","title":"Kappa carrageenan","description":"\u003cp\u003eKappa Carrageenan is a natural vegetable gelling agent, derived mainly from cultivated red seaweed, previously dried, washed, crushed and reduced to powder.\u003c\/p\u003e\n\u003cp\u003eGenerally use 2g of Kappa Carrageenan for 200 to 500 ml of final preparation, depending on the desired texture. The higher the concentration of Kappa Carrageenan, the firmer your jelly will be.\u003c\/p\u003e\n\n\n\u003cul\u003e\u003cli\u003eDisperse the Kappa Carrageenan in the jelly mixture and blend.\u003c\/li\u003e\u003cli\u003eBring to a boil for 1 minute while stirring.\u003c\/li\u003e\u003cli\u003eLet the mixture stand (in a cool place or at room temperature) until it sets into a jelly (around 40°C).\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eKappa carrageenan can replace animal gelatin in many recipes such as jellies, terrines, mousses, whipped cream, panna cotta, creams, bavarois\/entremets, etc.\u003c\/p\u003e\n\u003cp\u003eTexture: Crumbly and rigid\u003c\/p\u003e\n\u003cp\u003eAppearance: A little opaque, clear with sugar\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34543160779,"sku":"KAPPA-50","price":13.75,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23165550133329,"sku":"KAPPA-400GR","price":74.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/kappa-carraghenane-la-guilde-culinaire_e93fc125-c904-4528-a79b-4270c7a5434c.jpg?v=1571610777"},{"product_id":"iota-carraghenane-100gr","title":"Iota Carraghénane","description":"\u003cp\u003eIota carrageenan is used to obtain jellies with a soft and elastic consistency, which can be reheated. This \"vegetable gelatin\" can be used to replace animal gelatin in recipes such as eggless cream desserts, jelly cocktails, etc.\u003c\/p\u003e\n\u003cp\u003eIota carrageenan is generally used at 2g for 200 to 800 ml of final preparation, depending on the desired texture. The higher its concentration (e.g.: 2g for 200ml), the more elastic your jelly will be. It can be used to improve the texture of many recipes, especially those based on dairy products.\u003c\/p\u003e\n\u003cp\u003eIf the jelly breaks, it will reform after a moment of rest!\u003c\/p\u003e\n\u003cp\u003eTexture : Elastic\u003c\/p\u003e\n\u003cp\u003eAppearance : Clear\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34543161931,"sku":"IOTA-50GR","price":12.25,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23165497507921,"sku":"IOTA-400GR","price":68.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/iota-carraghenane-la-guilde-culinaire_ee49ff14-f66d-45ab-90c7-13e99e235205.jpg?v=1571610777"},{"product_id":"isomalt-150gr","title":"Isomalt","description":"\u003cp\u003eIsomalt is a sugar substitute. It is half as sweet and half as caloric as table sugar (sucrose). Isomalt replaces sugar at equal weight: you can replace a third to the totality of the table sugar by isomalt to make light confectionery, cookies, etc. Since isomalt is half as sweet as table sugar, it may be necessary to reinforce the sweetness with an intense sweetener (acesulfame-K, aspartame, etc.) or an addition of honey or fructose. It gives body and volume to food products.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cu\u003eCharacteristics of isomalt:\u003c\/u\u003e\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\u003cli\u003eIt facilitates the work of cooked sugars and allows the realization of pieces in drawn sugar.\u003c\/li\u003e\u003cli\u003eIt limits the moisture recovery of confectionery and decorations (they remain dry and keep their shine and hold longer)\u003c\/li\u003e\u003cli\u003eUnlike table sugar (sucrose), it does not produce a brown color before 200°C. This means that you can obtain caramel and other transparent products! It can easily be colored and flavored.\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eIt is an ingredient of choice in the realization of sugar decorations (pulled sugar, spun sugar, puffed sugar, transparent caramels, transparent tiles).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCaution: gloves must be worn when working with isomalt (spun sugar, drawn sugar, etc.).\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"150g","offer_id":34543229899,"sku":"ISOMALT 150GR","price":12.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167473778769,"sku":"ISOMALT 400GR","price":25.4,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":30271597838417,"sku":"ISOMALT 1KG","price":41.1,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/isomalt-la-guilde-culinaire_db0b3508-35de-41b1-a367-124263015707.jpg?v=1571610778"},{"product_id":"glucose-atomise","title":"Atomized glucose","description":"\u003cp\u003eA carbohydrate derived from purified starch, powdered (atomized) glucose syrup is a thickener that's easier to handle than conventional glucose syrup. Simply mix with 15% liquid to rehydrate.\u003cbr\u003eIt is generally used to improve bakeability, but can also be used as a sugar substitute.\u003c\/p\u003e\n\u003cp\u003eAtomized glucose can be incorporated into ice cream mixes as a partial replacement for sugar. It is also used in the production of fruit jellies, nougatine, etc. It has anti-crystallizing properties, adds suppleness and texture to desserts and delicate confectionery, and helps reduce sugar content. It provides greater firmness, better extrusion and longer shelf life.\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"50g","offer_id":34543238859,"sku":"GLUCOSE ATOMISÉ-50GR","price":4.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167428395089,"sku":"GLUCOSE ATOMISÉ 400GR","price":12.5,"currency_code":"CAD","in_stock":true},{"title":"800g","offer_id":37428650344629,"sku":"GLUCOSE ATOMISÉ 800GR","price":24.9,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/glucose-atomise-la-guilde-culinaire_0a7937ab-7fbf-4ec7-9307-a8bf1a23a394.jpg?v=1571610778"},{"product_id":"methyle-cellulose-b-hydroxypropyl","title":"Methyl cellulose B Hydroxypropyl","description":"\u003cp\u003eMC (methyl cellulose) is an emulsifier, derived from wood or materials rich in cellulose.\u003cbr data-mce-fragment=\"1\"\u003eMC is generally used at 2g for 200 to 400g of final preparation (rate lower than 1%). The more concentrated it is, the more the desired texture will be present.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor foaming drinks:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u0026nbsp;- disperse the MC in a fine rain in your very cold liquid preparation (5°C)\u003cbr data-mce-fragment=\"1\"\u003e\u0026nbsp;- mix the whole with a hand blender or a blender and it's ready\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor breading :\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u0026nbsp;- in sufficient quantity to coat the food to be breaded, make a mixture of 20% MC and 80% starch.\u003cbr data-mce-fragment=\"1\"\u003e\u0026nbsp;- Sprinkle the food with this mixture and complete with the breading.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003eAllows you to make your cold beverages froth in a flash and for a long time by giving them a texture similar to egg whites beaten in snow.\u003cbr data-mce-fragment=\"1\"\u003eIt also reduces the consumption of fat (oil, butter) in your breading, frying, fritters or tempura preparations. Indeed, it acts as a \"barrier\" between the cooked breading and the food to be cooked\u003cbr data-mce-fragment=\"1\"\u003eMC does not dissolve well? Remember to chill it in the refrigerator before blending again.\u003cbr data-mce-fragment=\"1\"\u003eLeaves a slight woody taste; compensate by seasoning your preparations well. Allows you to work with preparations with a PH of 2 to 13. The preparation to be thickened must always contain a little \"available\" water, i.e. no emulsion or pure alcohol.\u003cbr\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":42430631051490,"sku":"METHYL - 50GR","price":13.75,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23166718738513,"sku":"METHYL - 400GR","price":74.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/Methylcellulose-la-guilde-culinaire_387441c2-4835-45a1-9839-bb89d36aad7b.jpg?v=1571610778"},{"product_id":"sirop-de-glucose-glucose-liquide","title":"Glucose syrup (Liquid glucose)","description":"\u003cp\u003eA thickener made from corn starch, glucose syrup or liquid glucose is transparent, viscous and colorless and is half as sweet as cane sugar.\u003c\/p\u003e\n\u003cp\u003eGlucose syrup is used in all types of confectionery, especially hard candy. It is also used as a preservative in food production to maintain the freshness and texture of foods such as jams, jellies and canned fruits.\u003c\/p\u003e\n\u003cp\u003eWe use 50g of syrup for 300g of cream or ganache in addition to sugar. It can also be used to replace 1\/3 of the butter in truffles, to supplement honey or sugar in ice cream and to improve the texture of pastries.\u003c\/p\u003e\n\u003cp\u003eLiquid Glucose is added to ice cream to reduce the freezing point and enhance the flavor. In general, 50g of glucose syrup is used for 1L of ice cream.\u003c\/p\u003e\n\u003cp\u003eObtained from corn under OGN 42DE\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"500 gr","offer_id":32554367156305,"sku":"Sirop de Glucose 500gr","price":10.0,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":32554367189073,"sku":"Sirop de Glucose 1kg","price":18.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/Glucose-Liquid-Non-GM-Starch-S.jpg?v=1571610778"},{"product_id":"ultra-tex-3-100gr","title":"Ultra-Sperse 3","description":"\u003cp\u003eUltra-Sperse 3 is a high performance thickener made from modified tapioca starch. It has a neutral flavor and melts well in the mouth. \u003c\/p\u003e\n\u003cp\u003eUsed to thicken liquids and preparations with or without heat.\u003c\/p\u003e\n\u003cp\u003eOrigin: Food starch derived from tapioca   \u003c\/p\u003e\n\u003cp\u003eCharacteristics of use: Thickens in cold liquids. Does not change the flavor of the liquid. Gives a smooth and shiny texture. Also gives a rich and creamy mouthfeel without changing the original flavor.     \u003c\/p\u003e\n\u003cp\u003eUse ratio: 4 to 8%.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":38533691244725,"sku":"ULTRASPERSE3-50GR","price":5.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167634735185,"sku":"ULTRASPERSE3-400GR","price":24.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/ultra-sperse-3_11.jpg?v=1571610778"},{"product_id":"ultra-tex-8-100gr","title":"Ultra-tex 8","description":"\u003cp\u003eUltra Tex 8 Powder melts quickly and thickens ingredients without the use of heat, retaining the color and flavor of liquids.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eIt is a tasteless, high performance, cold water-swelling white powder derived from tapioca starch.\u003c\/p\u003e\n\u003cp\u003eIn modernist cooking, thickened liquids can then be dried into thin, crisp, transparent sheets. Ultra Tex 8 Powder is excellent for use with acidic liquids, and creates dried sheets of incomparable fineness and crispness.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProperties \u003c\/b\u003e: Modified tapioca starch.\u003cb\u003e\u003cbr\u003eUse\u003c\/b\u003e: Cold texturizing and thickening agent. Add liquid and whisk.\u003cb\u003e\u003cbr\u003eRemarks\u003c\/b\u003e: You can also dry the mixes to make thin and crunchy sheets.\u003cb\u003e\u003cbr\u003eElaboration\u003c\/b\u003e: All kinds of sauces, purées, toppings and pastry elaborations. Cold cream of fruits or vegetables, hot cream (all preparations such as lemon cream etc...).\u003cbr\u003eWhen cold, it has all the properties of a cooked starch and does not change the flavor. \u003cb\u003e\u003cbr\u003eAnother advantage:\u003c\/b\u003e it is suitable for all gluten-free preparations.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34543244683,"sku":"ULTRATEX-8-50","price":9.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167605702737,"sku":"ULTRATEX-8-400GR","price":57.85,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/ultratex-8-la-guilde-culinaire_0_020ef3dc-c5e0-4f4c-8ba0-b9198751900b.jpg?v=1571610778"},{"product_id":"feuilles-de-gelatine-or","title":"Gelatin sheets Gold","description":"\u003cp\u003epure collagenb protein - 100% gelatine (porcine)\u003cbr\u003eA gelling agent of animal origin, the gelatin sheet creates elastic gels that melt in the mouth. In general, they are used at the rate of three sheets per 200 to 500 ml depending on the desired texture. Weight of each sheet: 2gr. Store in a dry, odor-free place.\u003cbr\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"per 20","offer_id":21916454256721,"sku":"FEUILLES GÉL. OR 20un","price":9.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":32531270172753,"sku":"FEUILLES GÉLATINE OR - 1KG","price":115.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/feuille-de-gelatine-qualite-or-topcake.jpg?v=1571610778"},{"product_id":"transglutaminase-activa-rm-1kg","title":"ACTIVA RM Transglutaminase  - 1KG","description":"\u003cp\u003eTransglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. \u003cbr\u003eActiva RM is the most popular TG formulation used by chefs. In addition to transglutaminase and maltodextrin, it contains a water soluble milk protein called sodium caseinate. \u003cbr\u003eThis helper protein compensates for any protein deficiencies by sticking to the surface of the food and bonding with the TG. \u003cbr\u003eThis makes Activa RM ideal for difficult foods, including cooked meats. And there is no downside to including sodium caseinate, even if the application doesnt require the extra bonding power that it provides. So Activa RM is your best bet for most meat glue recipes.\u0026nbsp;\u003cb\u003e\u003cbr\u003eThe main components :\u003c\/b\u003e sodium caseinate, maltodextrin,\u0026nbsp;and transglutaminase.\u0026nbsp;\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"Default Title","offer_id":34543719755,"sku":"TRANSGLUTAMINASE-EN","price":219.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/activarm_1.jpg?v=1571610779"},{"product_id":"stabilisateur-creme-glacee-cremodan-30ak","title":"CREMODAN 30AK Ice Cream Stabilizer","description":"\u003cp\u003eEnsure a silky smooth texture for your ice cream with this magical powder. In addition to increasing volume, it will improve mouthfeel and slow melting.\u003cbr\u003e\u003cbr\u003eIce Cream Stabilizer maintains creaminess and consistency, minimizing the size of ice crystals. The easy addition of this powder can make all the difference.\u003cbr\u003e\u003cbr\u003eMix with dry ingredients or create a small slurry using some of the base liquid. Once dissolved, stir into the remaining base and shake thoroughly.\u003cbr\u003eThe base should be heated to 180° F to pasteurize.\u003cbr\u003eLet stand in refrigerator for 4 hours or up to 12 hours.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngrédient:\u003c\/strong\u003e\u003c\/span\u003e\u0026nbsp;mono and diglycerides, locust bean gum, sodium alginate, guar gum, dextrose powder.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe recommendations include\u0026nbsp;:\u003c\/b\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\u003cli\u003eLow fat ice cream (fat content \u0026lt;8%) 4 to 5 grams per liter of ice cream to be prepared\u003c\/li\u003e\u003cli\u003eMedium fat ice cream (8-10%) 3 to 4 grams per liter of ice cream to be prepared\u003c\/li\u003e\u003cli\u003eHigh fat ice cream (10-12%) - Rich ice cream 2 to 3 grams per liter of ice cream to be prepared\u003c\/li\u003e\u003c\/ul\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34544124747,"sku":"CREMODAN30 CG 50GR","price":13.9,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23167099404369,"sku":"CREMODAN30 CG 400GR","price":68.2,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45262230192354,"sku":"CREMODAN30 CG 1KG","price":149.0,"currency_code":"CAD","in_stock":true},{"title":"5 kg","offer_id":45791418581218,"sku":"CREMODAN30 CG 5KG","price":595.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/Methylcellulose-la-guilde-culinaire_2.jpg?v=1571610846"},{"product_id":"stabilisateur-sorbet-cremodan-64a","title":"CREMODAN 64A Sorbet Stabilizer","description":"\u003cp\u003eEnsure a silky smooth texture for your Sorbet with this magic powder. In addition to increasing volume, it will improve mouthfeel and slow melting. Sorbet Stabilizer maintains smoothness and consistency, minimizing the size of ice crystals. You only need a small amount (3 to 5g of powder) to enhance 1L of Sorbet. The easy addition of this powder can make all the difference.\u003cbr\u003e\u003cbr\u003eIt is best to mix it dry with sugar, then add it to the mixture under strong agitation. The stabilizer dissolves completely during pasteurization.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/span\u003e :\u0026nbsp;gelatin powder, carob gum, guar gum, dextrose powder.\u003c\/p\u003e\n\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34544125195,"sku":"CREMODAN 64 STABILI SORBET 50GR","price":13.9,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23167167103057,"sku":"CREMODAN 64 STABILI SORBET 400GR","price":70.5,"currency_code":"CAD","in_stock":true},{"title":"1Kg","offer_id":45629208527074,"sku":"CREMODAN 64 STABILI SORBET 1kg","price":154.9,"currency_code":"CAD","in_stock":true},{"title":"5Kg","offer_id":46622576902370,"sku":"CREMODAN 64 STABILI SORBET 5kg","price":710.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lma-pectin_11_512x_16055167-c05c-41d0-9adc-b9965c7ca8ea.jpg?v=1571610846"},{"product_id":"gomme-caroube-locust-bean-gum-en-100gr","title":"Locust Bean Gum","description":"\u003cp\u003eLocust bean gum is a natural plant stabilizer extracted from the seeds of the Carob tree, a tree growing mainly on the Mediterranean coast.\u003c\/p\u003e\n\u003cp\u003eCarob is generally used at \u003cb\u003e10 g for 1L\u003c\/b\u003e of final preparation.\u003c\/p\u003e\n\n\n\n\u003cul\u003e\u003cli\u003emix the carob with the other dry ingredients of the recipe if there are any.\u003c\/li\u003e\u003cli\u003eadd the liquid ingredients and blend to remove lumps.\u003c\/li\u003e\u003cli\u003eheat to near boiling point.\u003c\/li\u003e\u003cli\u003ewait 5 minutes to obtain the final texture.\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eEffective thickener and stabilizer. It improves the texture of your frozen desserts, in an ice cream maker or not, by limiting the crystallization of water and melting.\u003c\/p\u003e\n\n\n\n\n\u003cul\u003e\u003cli\u003eThe preparation to be thickened must always contain a little \"available\" water, i.e. no emulsion, syrup or pure alcohol.\u003c\/li\u003e\u003cli\u003eCarob only thickens when it is diluted when hot. This property is also interesting to thicken hot sauces (2 to 4 g for 500 ml of sauce)\u003c\/li\u003e\u003cli\u003eIt is neutral in taste\u003c\/li\u003e\u003cli\u003eAlso effective for sorbets, as it resists well to acidity\u003c\/li\u003e\u003cli\u003eCarob is also effective for sorbets, as it resists well to acidity (pH 3-4)\u003c\/li\u003e\u003c\/ul\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":34544125387,"sku":"Gomme de Caroube 50g","price":19.75,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23165081518161,"sku":"Gomme de Caroube 400g","price":134.4,"currency_code":"CAD","in_stock":true},{"title":"1000g","offer_id":32516016865361,"sku":"GOM-CAROUBE-1KG","price":336.25,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-caroube-la-guilde-culinaire_0.jpg?v=1571610846"},{"product_id":"sucre-perle-c25-moyen","title":"Pearl Sugar C25 (medium)","description":"\u003cp\u003eCouplet Sugars is FSSC 22000:2010 certified (Food Safety System Certification) by SGS. It is the most comprehensive certification in the food industry. Our pearl sugar has the following certifications: Halal and Kosher. Guaranteed GMO-free.\u003cbr\u003eCouplet pearl sugar is the essential ingredient to make Liege waffles crispy and give them that delicious taste.\u0026nbsp;Optimal dissolving time and hardness: the pearls do not melt entirely and hence bring a sweet and delicious crispy texture to waffles, brioches, sugar breads....\u003cbr\u003e A perfectly white appearance obtained from high quality white sugar crystals.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"300 gr","offer_id":37700092821685,"sku":"SUCRE-PERLE-C25-300G","price":9.7,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":37700092854453,"sku":"SUCRE PERLE-C25-1KG","price":18.75,"currency_code":"CAD","in_stock":true},{"title":"2 kg","offer_id":44043635359970,"sku":"SURE PERLÉ -C25-2KG","price":28.75,"currency_code":"CAD","in_stock":true},{"title":"5 kg","offer_id":45384718876898,"sku":"SURE PERLÉ -C25-5KG","price":58.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/38883509_l.jpg?v=1733516382"},{"product_id":"fari-neige-500gr","title":"Fari-neige - 400gr","description":"\u003cp\u003eSucre neige is a sugar that looks like powdered sugar but does not take moisture. It is the sugar that is used around Turkish delight, for donuts and will make a beautiful snow on your cakes and cupcakes.\u003cbr\u003eComposition : Dextrose, corn starch, oil, silicon dioxide, artificial flavour\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"Default Title","offer_id":866843328523,"sku":"FARI-NEIGE - 400GR","price":10.15,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/sucre-glace-bio-fournisseur.jpg?v=1571610883"},{"product_id":"sirop-de-sucre-inverti-microcrystallise-nevuline-500g","title":"Microcrystallized invert sugar syrup - Nevuline - 500g","description":"\u003cp\u003eAlso known as Trimoline, invert sugar is a translucent, whitish paste with a very sweet taste. It's a mixture of glucose and fructose, obtained by hydrolysis of sucrose, and is used to make soft cakes and crisp pastries.\u003cb\u003e\u003cu\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cu\u003eWhy use invert sugar\u003c\/u\u003e ?\u003c\/b\u003e\u003cbr\u003eInvert sugar syrup is used by professional chefs for its higher sweetening power than sucrose (around 20%), for its ability to absorb moisture and resist drying (it remains soft and smooth), and because it cuts cooking times.\u003cbr\u003e\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"500 gr","offer_id":43558251331810,"sku":"NEVULINE 500GR","price":11.2,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":43558251364578,"sku":"NEVULINE 1KG","price":20.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/nevuline-la-guilde-culinaire.jpg?v=1666706784"},{"product_id":"insta-cure-1-sel-de-nitrite","title":"Insta-cure #1 - Nitrite salt","description":"\u003cp\u003eFor brining any type of meat that requires cooking, smoking, or preservation. One teaspoon treats 5 lbs of meat.\u003c\/p\u003e\n\u003cp\u003eIt is excellent for making sausages, brining meats such as ham or turkey, or smoking meats such as bacon or pastrami.\u003c\/p\u003e\n\u003cp\u003eCuring salt made from salt and sodium nitrite. It is used for curing meats that require further cooking. Curing is used to prevent botulism, preserve food from rapid deterioration, and give the finished product more flavor and a better appearance. It is often referred to by the synonyms Prague Powder #1 or Insta-cure #1.\u003c\/p\u003e\n\u003cp\u003eCannot be used as a substitute for table salt or sea salt.\u003cbr\u003eIngredients\/conditioning agents: mixture of salt and sodium nitrite at 6.25%.\u003cbr\u003eMay contain traces of nuts, peanuts, dairy products, fish, shellfish, eggs, soy, sesame, wheat, and sulfites.\u003c\/p\u003e\n\u003cp\u003e-Dosage for emulsions (meat, water, binder):\u003c\/p\u003e\n\u003cp\u003e3g per kg of emulsion (for a maximum of 200ppm of nitrites)\u003c\/p\u003e\n\u003cp\u003e-Dosage for liquid brine:\u003c\/p\u003e\n\u003cp\u003e9g per liter of water (for a maximum of 200ppm of nitrites)\u003c\/p\u003e\n\u003cp\u003e-Dosage for bacon brine:\u003c\/p\u003e\n\u003cp\u003e6g per liter of water (for a maximum of 120ppm of nitrites)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e(Dosage is for reference only)\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eWe now offer a “Canadian” version of this product called Nitrite Salt #1. The color is white instead of pink, and the nitrite concentration complies with Canadian standards.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"250g","offer_id":23167047565393,"sku":"INSTA-CURE-1-200Gr","price":7.0,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23167047598161,"sku":"INSTA-CURE-1-400GR","price":13.2,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_0_b36a9723-41f6-4bc6-8044-a85df26261de.jpg?v=1571611171"},{"product_id":"insta-cure-2-sel-de-nitrite-nitrate","title":"Insta-cure #2 - Nitrite salt + nitrate","description":"\u003cp\u003eA cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite and then to nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%). 4 oz. Of Insta Cure will process approximately 120 lbs. Of meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eThis Nitrite Salt #2 is a “Canadian” version. It is white instead of pink, and the nitrite and nitrate concentrations comply with Canadian standards.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"250g","offer_id":23167066013777,"sku":"INSTA-CURE-2-200GR","price":8.5,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23167066046545,"sku":"INSTA-CURE-2-400GR","price":16.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/insta_cure__2_la_guilde_culinaire.jpg?v=1625422813"},{"product_id":"produit-de-salaison-fermento-gr","title":"Product of Fermento Salting","description":"\u003cp\u003eFor semi-dry salted products. Based on powdered dairy products that help control fermentation.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50 g","offer_id":21562651148369,"sku":"640100-013-50","price":7.8,"currency_code":"CAD","in_stock":false},{"title":"250 g","offer_id":30718686625873,"sku":"640100-013-250","price":21.2,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_0_6922cc4c-1f94-4ba2-8996-0b49b9034f14.jpg?v=1571611305"},{"product_id":"dextrose-30-gr","title":"Dextrose","description":"\u003cp\u003eA fine white crystalline powder, also known as starch sugar, and a natural form of glucose, Dextrose Powder dissolves quickly in liquids. It has a sweetening power 30% lower than white sugar.\u003c\/p\u003e\n\u003cp\u003eIn cookie making, it allows to adjust the coloring of cookies and to guarantee a longer shelf life of the products. In industrial pastry making, in addition to its effect on the coloring of the crust, it prolongs the freshness quality of the finished products over time. It is used in ice cream to stabilize and improve the texture.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor sausages, it acts as a food for lactic acid and helps with fermentation.\u003c\/p\u003e\n\u003cp\u003eUse for dried and semi-dried sausages: 2 gr \/ kg of protein\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":31676841459793,"sku":"DEXTROSE-50GR","price":9.75,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167232606289,"sku":"DEXTROSE-400GR","price":17.4,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_0_2c283a21-efdc-42ca-9bdf-65ad60da9993.jpg?v=1571611305"},{"product_id":"poudre-de-blanc-doeuf-en-50gr","title":"Egg white powder","description":"\u003cp\u003ePowdered egg white is obtained from chicken eggs. The fresh egg white is simply dehydrated and reduced to powder. Once rehydrated, the powdered egg white has all the qualities of a fresh egg white.\u003c\/p\u003e\n\u003cp\u003eEgg white powder is essentially composed of proteins (92%), it is perfectly suited for high protein and low fat and sugar diets.\u003c\/p\u003e\n\u003cp\u003eThe advantages of egg white powder :\u003c\/p\u003e\n\u003cp\u003e- the powder can be stored at room temperature for many months \u003c\/p\u003e\n\u003cp\u003e- the practicality of the dosage.\u003c\/p\u003e\n\u003cp\u003e- the egg white always has the same quality and freshness.\u003c\/p\u003e\n\u003cp\u003eEgg white powder, once rehydrated in a liquid (water, juice, milk, ..), has the same qualities as fresh egg whites. The powdered egg white is therefore used in the same way as fresh egg whites: it rises to the top and is often more stable than fresh egg whites.\u003c\/p\u003e\n\u003cp\u003eBy adding a small amount of egg white powder to fresh egg whites (about 1 teaspoon of powder for 5 to 6 fresh whites), the whites are strengthened (the mousses hold together better and are more voluminous).\u003c\/p\u003e\n\u003cp\u003eIn addition to this foaming power, egg white powder also has a binding and coagulating power.\u003c\/p\u003e\n\u003cp\u003ePowdered egg whites are also suitable for protein-rich dishes, and perfectly suited to certain diets.\u003c\/p\u003e\n\u003cp\u003eTo obtain the equivalent of one egg white, mix 5g of egg white powder with 30g of water. Once rehydrated, this product can be used in the same way as fresh egg whites: macaroons, mousses, meringues, etc.\u003c\/p\u003e\n\u003cp\u003eIngredients : Egg whites, baker's yeast, citric acid\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":22220803276881,"sku":"Poudre de Blanc d’œuf 50 gr","price":12.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167002542161,"sku":"POUDRE-BLANC-400GR","price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_0_e13117a6-df60-467c-aea7-bdf4d18bb5d1.jpg?v=1571611310"},{"product_id":"gomme-gellan-ha","title":"Gellan Gum - High Acyl (HA)","description":"\u003cp\u003eGellan is a recent gelling agent developed in the 1970s. It is the product of a bacterium growing naturally on the aquatic plant Elodea obtained like yeast by culture in fermenter.\u003c\/p\u003e\n\u003cp\u003eGellan gum is used in small quantities, generally 2 g for 300 to 800 ml of final preparation, depending on the texture of the desired jelly. The higher its concentration, the firmer your jelly will be.\u003c\/p\u003e\n\u003cp\u003eThe gellan must be mixed and heated in order to gel.\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003edisperse the gellan in a fine rain in your liquid preparation\u003c\/li\u003e\u003cli\u003emix the whole with a hand blender or a blender to remove the lumps\u003c\/li\u003e\u003cli\u003ebring to the boil and let it heat for 10 minutes while stirring\u003c\/li\u003e\u003cli\u003elet the preparation rest until it quickly turns to jelly\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003eIt can be used to replace animal gelatin and to make hot jellies that do not melt at high temperatures: to make a successful terrine, vegetable lasagna, leek puffs, etc. It is enough to use it at a rate of 2 g for 800 ml of final preparation to be cooked.\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eThe preparation to be gelled must be fairly liquid and always contain a little \"available\" water, i.e. no emulsion, pure syrup or pure alcohol.\u003c\/li\u003e\u003cli\u003eA gellan-based gelatin preparation can easily be cut with a knife to form lasagna, palets, French fries, cakes... with various flavors. To do this, quickly pour the heated preparation into a flat container with edges according to the desired thickness. Once the jelly has set, cut out the desired shapes and handle them carefully.\u003c\/li\u003e\u003cli\u003eThanks to its resistance to temperatures of up to 90 °C, it is ideal for the production of hot gelatins.\u003c\/li\u003e\u003cli\u003eThe gelling power can be reduced in highly saline solutions.\u003c\/li\u003e\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eOrigin: Italy\u003c\/b\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23160170086481,"sku":"GOM-GELLAN-HA 50GR","price":24.5,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23164978430033,"sku":"GOM-GELLAN-HA 400GR","price":116.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-caroube-la-guilde-culinaire_0_abefd253-28ab-40c5-92a8-616701575302.jpg?v=1571611438"},{"product_id":"sucre-petillant-neutre-50gr","title":"Neutral popping candy","description":"\u003cp\u003ePopping Candy creates a sparkling, effervescent mouthfeel and a subtle \"pop\" when it melts in your mouth.\u003c\/p\u003e\n\u003cp\u003eIt is a flavorless, carbonated candy that contains pressurized bubbles. Great chefs such as Heston Blumenthal have incorporated it into cakes and desserts for the surprise effect.\u003c\/p\u003e\n\u003cp\u003e Popping candy can be sprinkled on a sweet or savory preparation just before serving or incorporated into a low water preparation such as chocolates (it will then keep its popping effect for a long time).\u003c\/p\u003e\n\u003cp\u003ePopping candy is sensitive to humidity, it loses its popping effect. Plain popping candy goes well with sweet\/salty flavors. Keep away from heat and humidity.\u003c\/p\u003e\n\u003cp\u003eComposition : Sugar, glucose, lactose and carbon dioxide for the sparkling effect\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"1kg","offer_id":43646553030882,"sku":"SUCRE PÉTILLANT-1KG","price":99.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/sucre_petillant_fb07954c-030b-4ab4-afab-be5b9cfe48d6.jpg?v=1571611438"},{"product_id":"acide-ascorbique","title":"Ascorbic acid","description":"\u003cp\u003eAscorbic acid is used for its technological properties in the food industry of many foods mainly to limit oxidation. When mixed with flour, it improves the baking quality of dough. Examples of uses: compotes, flours, some sausages, puree flakes.\u003cbr\u003eLabelling: \"antioxidant: ascorbic acid, E 300.\u003cbr\u003eAscorbic acid, commonly known as vitamin C, is a natural reducing agent that is usually described as an antioxidant.\u003cbr\u003eIt is found in many fruits and vegetables. Ascorbic acid prevents the darkening of fruits that do not contain vitamin C.\u003c\/p\u003e\n\u003cp\u003e\n\nAscorbic acid\u0026nbsp;≥ 99.0%\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23160801886289,"sku":"ASCOR50","price":6.8,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23160801919057,"sku":"ASCOR400","price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/agar-agar-la-guilde-culinaire_0_7dfb8826-4aeb-47ed-a618-87fd2d155bb9.jpg?v=1571611438"},{"product_id":"acide-tartrique","title":"Tartaric acid","description":"\u003cp\u003eTartaric acid is a natural acid, very present in fruits such as figs, pineapples, or grapes. It is also known as \"potassium acid salt\". This chemical element was discovered in the 18th century by the Swedish apothecary Carl Wilhelm Scheele.\u003c\/p\u003e\n\u003cp\u003eTartaric acid is frequently used in baking and cooking as a food additive under the number E334. Its consumption in small quantities is absolutely safe for human health.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cu\u003eCommon applications of tartaric acid in the food sector:\u003c\/u\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAs an acidifier and taste stimulator in sweets, jellies, jams, ice creams or fruit pastes.\u003c\/p\u003e\n\u003cp\u003eAs a stabilizer and antioxidant in canned fruits, vegetables, meat or fish. It also stabilizes the pH, color, taste and nutritional value of canned foods.\u003c\/p\u003e\n\u003cp\u003eAs an additive in edible oils and fats to prevent rancidity by its antioxidant effect.\u003c\/p\u003e\n\u003cp\u003eAs a taste additive in soft drinks.\u003c\/p\u003e\n\u003cp\u003eAs an emulsifier and preservative in the manufacture of breads and industrial pastries.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23160919556177,"sku":"ACIDE TARTRIQUE-50GR","price":8.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23160919588945,"sku":"ACIDE TARTRIQUE-400GR","price":52.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/agar-agar-la-guilde-culinaire_0_70265ec3-f89f-4ce6-a659-afc3906d7f97.jpg?v=1571611438"},{"product_id":"acide-citrique","title":"Citric acid","description":"\u003cp\u003eCitric acid is naturally present in many fruits and in particular citrus fruits.\u003c\/p\u003e\n\u003cp\u003e1 to 2 g for 3 kg of final preparation. Simply dissolve it completely.\u003c\/p\u003e\n\u003cp\u003eUsed as a replacement for lemon juice but at a lower concentration than diluted juice to: improve the preservation of food (jams, sweets, preserves, meats, ready meals...) by reducing the spectrum of bacteria that can develop, and add a tangy taste to drinks.\u003c\/p\u003e\n\u003cp\u003eRepeated use of citrate is not recommended for people with impaired kidneys.\u003c\/p\u003e\n\u003cp\u003eThe high acidity of products can be masked by the natural presence (lactose in milk or fructose in citrus fruits) or voluntary presence (sodas, candies...) of sugar.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23160935645265,"sku":"ACIDE CITRIQUE-50GR","price":7.5,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23160935678033,"sku":"ACIDE CITRIQUE-400GR","price":29.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/acide_citrique_1.jpg?v=1571611438"},{"product_id":"creme-de-tartre","title":"Tartar cream","description":"\u003cp\u003eCream of tartar is a 100% natural product. It is a by-product of the wine making process! It is obtained from the sediment left on the barrels after the winemaking process. \u003c\/p\u003e\n\u003cp\u003eThe most common use of cream of tartar is to stabilize and give volume to beaten eggs: soufflés, meringue, ... Cream of tartar is also heat tolerant, for example, a meringue pie that you want to burn with a torch will have a meringue that keeps its shape and does not melt.\u003c\/p\u003e\n\u003cp\u003eCream of tartar is also useful to stabilize whipped cream or to prevent discoloration of vegetables cooked in water (throw a pinch of cream of tartar in the water before adding the vegetables). Cream of tartar is also used in confectionery to prevent recrystallization of sugar syrups.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23167190761553,"sku":"CREME DE TARTRE-50GR","price":8.0,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23167190794321,"sku":"CREME DE TARTRE - 450GR","price":45.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/agar-agar-la-guilde-culinaire_0_7b2e70bb-1436-454e-89d3-11de68021687.jpg?v=1571611438"},{"product_id":"esters-de-sucrose","title":"Sucrose Esters","description":"\u003cp\u003eSugar Esters help maintain the stability of food products.\u003c\/p\u003e\n\u003cp\u003eThey are often used in baked goods, cereals, ice cream and sauces. They prevent ingredients from separating, make it easy to whip and give stability to foods.\u003c\/p\u003e\n\u003cp\u003eThe texture of the sponge cake is fine, and it retains its egg color and flavor. Easy to prepare, stable in appliances (2-3 hours), improved volume (10-20%, creates a finer batter and uniform texture, and longer shelf life at room temperature).\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23167251841105,"sku":"SUCRO-50","price":14.5,"currency_code":"CAD","in_stock":false},{"title":"450g","offer_id":23167251873873,"sku":"SUCRO-400","price":88.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/alginate-de-sodium-la-guilde-culinaire_0_1f36cdba-869b-4d0a-b4d7-dad211d0e963.jpg?v=1571611438"},{"product_id":"flocons-de-glycerine","title":"Glycerin Flakes","description":"\u003cp\u003ePowdery white Glycerin Flakes are used to emulsify water and oil.\u003c\/p\u003e\n\u003cp\u003eGlycerin Flakes are highly stable emulsifiers, composed of monoglycerides and diglycerides extracted from glycerin fats and fatty acids.\u003c\/p\u003e\n\u003cp\u003eThey are mainly used to emulsify water and oil. They must be dissolved in oil at 60°C before being added to water (1g for 50g of oil).\u003c\/p\u003e\n\u003cp\u003eComposition: Made from Gycerol Monearate and stearic acid\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23167386386513,"sku":"GLYC-FLAKES-50GR","price":9.8,"currency_code":"CAD","in_stock":false},{"title":"400g","offer_id":23167386419281,"sku":"GLYC-FLAKES-400GR","price":29.55,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/mono-diglyceride-flakes_11.jpg?v=1571611438"},{"product_id":"gomme-arabique","title":"Gum Arabic","description":"\u003cp\u003eGum Arabic, an ingredient used for thousands of years, is a natural vegetable gelling agent derived from the sap of trees of the Acacia family.\u003c\/p\u003e\n\u003cp\u003eDepending on the recipe, gum arabic is generally used from 10 to 40 g for 100ml of final preparation.\u003c\/p\u003e\n\u003cp\u003eGum Arabic should be mixed at room temperature and dissolved while hot.\u003c\/p\u003e\n\u003cp\u003edisperse the gum arabic in a fine rain in your preparation\u003c\/p\u003e\n\u003cp\u003eHeat the mixture over low heat to dissolve the gum completely, the preparation will thicken and give an elastic texture.\u003c\/p\u003e\n\u003cp\u003eIt can be used to give a particular gel texture or to coat certain confectionery: loukoums (emulsifier of essential oils), fruits and crystallized flowers, cuberdons, dragées (oil barrier)\u003c\/p\u003e\n\u003cp\u003eGum Arabic can be used in acidic preparations.\u003c\/p\u003e\n\u003cp\u003eGum arabic is low in calories (2 kcal\/g).\u003c\/p\u003e\n\u003cp\u003eGum Arabic is also a stabilizer in drinks flavored with essential fruit oils.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23167437963345,"sku":"GOMME-ARABIQUE-50GR","price":12.8,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23167437996113,"sku":"GOM-ARABIQUE-400","price":68.75,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":30719854149713,"sku":"GOM-ARABIQUE-1000","price":158.75,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme_arabique.jpg?v=1571611438"},{"product_id":"gelee-dessert-en-poudre","title":"Jelly Dessert Powder - 300gr","description":"\u003cp\u003eDessert jelly is a gelling preparation in instantaneous powder used in pastry making for the elaboration of mousses, terrines with fresh fruits and bavarois.\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e : Sucrose, gelatin, dextrose, corn starch. Ideal for the realization of mousses, light creams, gelled inserts, creamy... 150 gr of dessert jelly correspond to 16 sheets of gelatin.\u003cbr\u003e\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"Default Title","offer_id":23167461326929,"sku":"GELÉE DESSERT -300GR","price":15.8,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-guar-la-guilde-culinaire_0261d3a7-5049-4a3f-a622-7b4a9c119d06.jpg?v=1571611438"},{"product_id":"sorbitol-100g","title":"Sorbitol","description":"\u003cp\u003eSorbitol Powder is the sweetening element in many popular foods. It is a white powder derived from glucose, which acts as a substitute for sugar, and is commonly used in diet sodas, ice cream, gum, mints and cough syrups. It also sweetens and moistens low-sugar cookies and cakes. Sorbitol Powder will not brown or caramelize.\u003c\/p\u003e\n\u003cp\u003eRecommended dosage: 1.5% to 2.5% by weight\u003c\/p\u003e","brand":"La Guilde Culinaire","offers":[{"title":"100 g","offer_id":23167546261585,"sku":"SORBITOL - 50GR","price":9.2,"currency_code":"CAD","in_stock":true},{"title":"450 g","offer_id":30719868567633,"sku":"Sorbitol 400GR","price":23.6,"currency_code":"CAD","in_stock":true},{"title":"1 kg","offer_id":39655785824437,"sku":"SORBITOL-1kg","price":36.4,"currency_code":"CAD","in_stock":true},{"title":"2.5 kg","offer_id":44741164957922,"sku":"SORBITOL-2.5kg","price":69.1,"currency_code":"CAD","in_stock":true},{"title":"5 kg","offer_id":44741164990690,"sku":"SORBITOL-5kg-2","price":120.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/gomme-de-guar-la-guilde-culinaire_34942f41-b77e-4e2d-8a7b-18e8260a986e.jpg?v=1571611438"},{"product_id":"pectine-nh","title":"Pectin NH for Nappage","description":"\u003cp\u003eIf you need a pectin that can set, melt and set again, try NH Pectin.\u003c\/p\u003e\n\u003cp\u003eAn off-white powder perfect for gelling, thickening and stabilizing foods, it is most often derived from apples and citrus fruits.\u003c\/p\u003e\n\u003cp\u003eIt can gel, melt, and then re-gel without compromising gel quality, and is suitable for low sugar or non-sugar products. It has a longer setting time and is ideal for clear jellies (apples, wine) where it is not imperative to have particles in suspension.\u003c\/p\u003e\n\u003cp\u003ePerfect for pastry toppings and fillings. \u003c\/p\u003e\n\u003cp\u003eCan be used in watery or fruity media. Gives a firm, shiny gel with a pleasant texture.\u003c\/p\u003e\n\u003cp\u003eAverage use: from 0.8 to 2% depending on the pulp content (10 g\/1Kg of topping).\u003c\/p\u003e\n\u003cp\u003eDirections for use to disperse the product without lumps:\u003c\/p\u003e\n\u003cp\u003ePre-mix dry with part of the sugar, disperse in water under rapid agitation to avoid lumps. Complete dissolution is obtained in about 15 minutes.\u003c\/p\u003e\n\u003cp\u003eIngredients: Pectins E440, diphosphate E450, dextrose, calcium phosphate E341\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23171530063953,"sku":"PECTINE-NH 50GR","price":15.5,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23171530129489,"sku":"PECTINE NH-400GR","price":98.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lma-pectin_11_512x_20157868-368d-4bbd-94e3-10095febb530.jpg?v=1571611438"},{"product_id":"pectine-x58","title":"Pectine X58","description":"\u003cp\u003eThickening or gelling type texture agent.\u003c\/p\u003e\n\u003cp\u003eAllows the production of reversible toppings, with a low sugar content and a very well gelled elastic texture, which can be used to coat pies, sponges and cookies at 50 to 55°C either directly or after dilution.\u003c\/p\u003e\n\u003cp\u003eCan also be used in confectionery in the manufacture of acid fillings, such as those for chocolate shells.\u003c\/p\u003e\n\u003cp\u003eThermo-reversible gel, holds to the freezing.\u003c\/p\u003e\n\u003cp\u003eRecommended dosage 0,8 to 1,5 %.\u003c\/p\u003e\n\u003cp\u003eInstructions for use To disperse the product without lumps:\u003c\/p\u003e\n\u003cp\u003eeither pre-mix it dry with other dry ingredients then pour the preparation in the liquid under strong agitation\u003c\/p\u003e\n\u003cp\u003eor incorporate it in a non-solvent medium (oil, alcohol, concentrated sugar solutions \u0026lt; 65°brix)\u003c\/p\u003e\n\u003cp\u003eCan be used in aqueous or fruity media. If the dispersion is made cold, heat to 80 - 85°C to ensure rapid and complete dissolution.\u003c\/p\u003e\n\u003cp\u003eIngredients: Pectin, sucrose, stabilizer\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23171546906705,"sku":"PECTINEX58-50gr","price":15.0,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23171546939473,"sku":"PECTINEX58-400gr","price":98.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lma-pectin_11_512x_27848279-1940-4022-ba66-9366050e9974.jpg?v=1571611438"},{"product_id":"pectine-jaune","title":"Yellow Pectin","description":"\u003cp\u003eYellow pectin is a gelling agent for fruit jellies and slow-setting jellied confectionery and is intended for the gelling of sugar-rich (greater than or equal to 76%) and acidic (pH between 3.2 and 3.5) media, hence the need to use citric acid or tartaric acid as a complement.\u003c\/p\u003e\n\u003cp\u003eThe gel formed by the yellow pectin is not reversible by heating and the final texture is rather firm and not very melting.\u003c\/p\u003e\n\u003cp\u003eDosage: 10 to 12 g \/ kg of mass\u003c\/p\u003e\n\u003cp\u003eTo disperse the product without lumps : \u003c\/p\u003e\n\u003cp\u003eeither pre-mix it dry with other dry ingredients and then pour the preparation into the liquid with vigorous agitation \u003c\/p\u003e\n\u003cp\u003eor incorporate it in a non solvent medium (oil, alcohol, concentrated sugar solutions \u0026lt; 65°brix)\u003c\/p\u003e\n\u003cp\u003eThe complete dissolution is obtained in about 15 minutes\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"50g","offer_id":23171609919569,"sku":"PECTINE JAUNE 50GR","price":13.5,"currency_code":"CAD","in_stock":true},{"title":"400g","offer_id":23171609952337,"sku":"PECTINE 400GR","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/lma-pectin_11_512x_b728b4a1-e380-4ee2-89e2-cb3895472b7a.jpg?v=1571611439"},{"product_id":"pure-cote-b790","title":"Pure Cote B790","description":"\u003cp\u003eBrilliant flavored fillings like glass and fruit pastes are easy to make with Pure Cote B790.\u003c\/p\u003e\n\u003cp\u003eAn ingredient in modernist and molecular cuisine, Pure Cote B790 forms clear, flexible films without hydration or cooking.\u003c\/p\u003e\n\u003cp\u003eMade from modified corn starch, it thickens and dries to a crisp, icy texture at room temperature.\u003c\/p\u003e\n\u003cp\u003eNeutral in flavor and quick drying, it firmly binds flavors on snacks and crackers and creates a glossy finish on baked goods.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"100g","offer_id":23193872990289,"sku":"PURECOTE-50GR","price":9.8,"currency_code":"CAD","in_stock":true},{"title":"450g","offer_id":23193873023057,"sku":"PURECOTE-400GR","price":24.3,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/pure-cote-b790_11.jpg?v=1571611439"},{"product_id":"poudre-de-creme-lourde-heavy-powder","title":"Heavy Cream Powder","description":"\u003cp\u003eSpray-dried 72% fat cream. Heavy cream powder contains sweet cream, skim milk, sodium caseinate and an anti-caking agent.\u003c\/p\u003e\n\u003cp\u003eIt gives a rich flavor and creamy texture to your mixes without adding moisture. This powder is actually a dairy product that keeps longer. It can be added to preparations in its solid state or even reconstituted with water or other liquids. \u003c\/p\u003e\n\u003cp\u003eTo replace 20% fresh cream, mix 1 part powder with 3 parts liquid. We do not recommend using this option to replace whipping cream\u003c\/p\u003e\n\u003cp\u003eThis can be used as a coffee creamer, but it is best to first mix the desired amount into a tablespoon of coffee, then mix it into the entire cup.\u003c\/p\u003e\n\u003cp\u003eAdding it to a full serving can cause it to clump together.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"80g","offer_id":38373520834741,"sku":"POUDRE-CREME-80","price":8.6,"currency_code":"CAD","in_stock":false},{"title":"450g","offer_id":23193922535505,"sku":"POUDRE-CREME-450","price":39.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/pure-cote-b790_11_7f2c6ed3-19c6-43c5-ba6e-4f76607b7d3c.jpg?v=1571611439"},{"product_id":"cultures-bactoferm-t-spx","title":"Bactoferm T-SPX Cultures 25g","description":"\u003cp\u003eBactoferm T-SPX Cultures 25g\u003c\/p\u003e\n\u003cp\u003eBactoferm T-SPX is a meat starter culture for the production of traditional or fast fermented meat products at temperatures between 15° and 20°C.\u003c\/p\u003e\n\u003cp\u003eUsed for medium-sized fermented sausages especially of the Northern European type. Batcoferm creates an excess of lactic acid. This is the reaction of certain bacteria during the fermentation of the sausages.\u003c\/p\u003e\n\u003cp\u003eQuantity : 25g\u003c\/p\u003e\n\u003cp\u003eThis product adjusts the PH quickly under the bar of 5.0 in approximately 3 days.\u003c\/p\u003e\n\u003cp\u003eConservation in the freezer, closed bags.\u003c\/p\u003e\n\u003cp\u003eQuantity used : 1 gr \/ 5 kg of protein\u003c\/p\u003e","brand":"Chr. Hansen","offers":[{"title":"Default Title","offer_id":44362843062498,"sku":"640100-005","price":43.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/bactoferm-t-spx-starter-culture_be80da15-659f-4e86-a434-e8d448059aea.jpg?v=1572107606"},{"product_id":"charbon-active","title":"Activated Carbon","description":"\u003cp\u003eChefs love this trendy ingredient and use it to create spectacular dishes.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eActivated charcoal is derived from charcoal, has a neutral taste and is safe to eat. It has many applications in food service and health care. \u003cbr\u003eUse it to make hamburger buns, sourdough bread, Japanese ice cream and macaroons. Add it to cocktails like the Inked Dacquiri.\u003c\/p\u003e\n\u003cp\u003eThe powder is easily diluted in liquids, so it can be added to almost anything. It has no real taste so it can be mixed indifferently with sweet or savory preparations.\u003c\/p\u003e","brand":"Moléculaire","offers":[{"title":"450g","offer_id":31929742590033,"sku":"CHARBON ACTIF-450GR","price":94.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2028\/9645\/products\/charbon-vegetal-active-qualite-medicale-poudre-100-gr.jpg?v=1582827932"}],"url":"https:\/\/www.laguildeculinaire.com\/en\/collections\/epicerie-fine-moleculaire.oembed?page=2","provider":"La Guilde Culinaire","version":"1.0","type":"link"}