Tradíssimo offers the best ingredients of wide range for professionals who are involved in cooking, bakery, pastry and handcrafted ice-cream who are uncorformist and do an everyday search to find new ways in surprising their customers.
Freeze-dried fig pieces.
Freeze-dried mango pieces.
Freeze-dried raspberries (whole).
Freeze-dried raspberry pieces.
Pectin NH can be used for glazings, marmelades and other fruit preparations.
This gelatin can be used for mousses, parfaits, meringues or other dairy desserts. Cold foams, vegetable pies, meat and fish products.
This gelatin can be use for mousses, parfaits, meringues or other dairy desserts. Cold foams, vegetable pies, meat and fish products.
240 Bloom gelatin obtained from the hydrolysis of the pigskin. It is an additive used as texturizing, with high potencial for gelling. Helps to make firm, elastic and thermoreversible transparent gels. 6 gelatin sheets (~10 g) per 0.5 l liquid.
Gellan gum is used as a gelling agent to produce thermally stable gellies from various purees.
Does not melt when baked. Product can be used in cakes, cupcakes, muffins, cheesecakes, bread, cookies, chocolates, dragee.
Substitute of flour and strach. Used as a thickener for sauces, soups and other preparations. It provides glossiness and a very smooth texture