Natural soya lecithin-based emulsifier.

It helps incorporation of air in an emulsion.

Lecite can convert fruit juices and other watery liquids into airs and can also be used to emulsify impossible sauces.

Soluble in cold liquids. Try using to create airs from fruit juices which can also be frozen.

Used for the production of espumas, ice-cream or cocktails.

Gives volume and holds to make a light foam from liquid state. This product is especially

suited for cold creations and for use with a creamer gun and N2O (also known asHy Foamer).

Sosa Pro Espuma Hot is used for the production of espumas and cocktails.

Add volume to create a light foam. This product is especially suited for hot creations and for use

with a thermal creamer gun with N2O (also known as Hy Foamer).

For sauces, raw coulis, vinaigrettes, texturized soups, suspensor effect..

Refined corn starch, treated at high temperatures.

Use for cooked creams (custards, bechamel...).

This vegetarian gelatine consists of the natural ingredients carrageenan (an algae species) and resin (carob tree).

Very elastic gelling agent.

Mix of carob bean gum and carrageen.

Use to make elastic gelatines.

Carbohydrate, type of an algae.

Use for: hard caviar, hot gelatines (90ºC), gelatines, purees, veils, foams.

Creates traditional jams and sliceable fruit spreads.

Pectin NH is a thickener primarily used for preparing glazes for fruits tarts and pastries. Pectin NH is thermally reversible. It can be set, re-melted, and set again.

For chocolate nappage, gels with milk.
Suitable for products rich in calcium.

Elaboration: Custard, flan, mock, fruit spread, nappage, dairy drinks’..

Indicated for dairy products and those rich in calcium.

Gelatine from fish animal origin.

250 bloom.

Sosa Instant Gel is the perfect product for you if you’ve always wanted a replacement for gelatine leaf.

Emulsifier.

Soy protein powder used to create foams out of any type of liquid.
Egg white powder substitute for meringues and macarons..

Sorbet stabilizer blend.

Ready to use.

Maltodextrin made from tapioca.

Use to make polvorones, rocks, powders, sand, crunchy nutelaborations...

Use to add acidity to dishes instead of Lemon Juice to add balance to flavour or create a “zingy” mouth feel.

It can be used to make jams, fruit spreads, mousse, lemon tart or as a natural preservative.

Use as an antioxidant wash for fruit & vegetables. 

Has a beneficial effect on volume, crumb structure and softness of breads.

Freeze dried crunchy granules of mango that resists moisture.

Mango crispy wet-proof is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Freeze dried crunchy granules of passion fruit that resists moisture.

Passion crispy wet-proof is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Freeze dried crunchy granules of strawberry that resists moisture.
Natural ingredient.

Strawberry crispy is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Freeze dried crunchy granules of raspberry.
Natural ingredient.

Raspberry crispy is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Freeze dried crunchy granules of mango that resists moisture.
 
Mango crispy wet-proof is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Freeze dried crunchy granules of yoghurt that resists moisture.
Natural ingredient.

Yogurt crispy is a product that has an intense, fresh, natural flavour that widens the scope for creativity in confectionery, bread products, desserts, ice-creams, teas, fillings, etc.

Dehydrated glucose syrup. It prevents the crystallisation of sugar in candies and gummy

sweets. It provides elasticity and keeps products such as pastries, icing and truffles soft.

Trehalose delays the retrogression of starch and the denaturation of proteins. It is resistant to freezing and prevents the formation of ice crystals on ice-cream.

It enhances flavours and prevent oxidation of fruit and vegetables allowing them to dry and giving them a very crunchy texture. It acts as a stabiliser in whipped cream, mousse and meringues. It prevents syneresis due to absorption of sugar in gummy sweets and mix in fruit.

Sosa Maltodextrin has low sweetening power and does not add calories.

It is employed as a bulking agent, but can also absorb oils.

Malto is readily soluble when cold or hot. It  ecomes a manipulable powder when mixed with oil (2 parts Maltodextrine to 1 part oil) and  dissolves completely on contact with any aqueous medium.

Can be used as a replacement for sugar in savoury ice cream or sorbet

A fine, moist texture, a high molasses content. Strong lingering flavour (vanilla, tonka).

Use in place of dark brown sugar.

Sosa Dextrose is a simple sugar, it is rapidly fermented, hastens the rising process and reduces cooking time and energy costs.

As a reducing sugar, dextrose also yields desirable browning in less cooking time.

Also known as Glucose Powder.

An alcohol sugar.

Sweetener suitable for diabetics.

With a low hygroscopicity it does not pick up water from the air until the humidity level is 98%. Making it very useful as a coating for hard candies, dried fruits, and chewing gums.

Pleasant taste.

Designed for use in hard candy making.

Its primary use is to make cake decorations, sugar sculptures and show pieces.

Ice cream stabilizer.

Origin: Madagascar.

Profil: Rummy and woody.

This Marguerite apricot glaze delivers the perfect, shiny touch to any gourmet creation, while delivering excellent hold.

Perfect for finishing mousse cakes and pastries, and also for glazing fruit.

• Perfect shine
• Long lasting hold
• Easy to use
• Kosher certified

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

This Marguerite neutral glaze delivers the perfect, shiny touch to any gourmet creation, while delivering excellent hold.

Perfect for finishing mousse cakes and pastries, and also for glazing fruit.

• Perfect shine
• Long lasting hold
• Easy to use
• Kosher certified

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Brown sugar with notes of honey and caramel, La Perruche cassonade adds an exquisite, subtle touch to your desserts. Sprinkled on crêpes, fruit or yoghurt, it adds a golden sparkle that gently reveals its unique sweetness. 

La Perruche cassonade is the secret to successful pastries, shared by the greatest chefs, for convivial, gourmet moments.

High quality cold mirror glaze for manual applications and spraying machines.

Ready to use.

This cold glaze gives an excellent and long lasting shine and protection to fine patisserie and bakery products.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Grain size: 3 - 4 mm

This pearl granulated sugar can withstand baking, and provide decorative effects and pleasant textures.

Irregular sized sugar grains that are very hard.

Ideal for making cream puffs, St Tropez tarts, etc.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

White icing. Pouring fondant. Shiny white sticky paste. 

You can use it to ice your baked goods such as éclairs, choux, mille-feuilles, napoleons, etc. 

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

White icing. Pouring fondant. Shiny white sticky paste. 

You can use it to ice your baked goods such as éclairs, choux, mille-feuilles, napoleons, etc. 

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Perfect for food service:

• Easy to use.
• Consistent gelling performance.
• Perfect for numerous dishes, appetizers and desserts such as savoury aspics, cake fillings, mousses, panna cotta and jellies.
• Reliable results.
• Effective in use.

A healthy choice: 

• Pure protein.
• Enables low-calorie dishes to be made.
• Contains no fat, no carbohydrates and no allergenic potential.
• Easy to digest.

Eustralis Food is a wholesaler of a wide range of essential food service products all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Perfect for food service:

• Easy to use.
• Consistent gelling performance.
• Perfect for numerous dishes, appetizers and desserts such as savoury aspics, cake fillings, mousses, panna cotta and jellies.
• Reliable results.
• Effective in use.

A healthy choice: 

• Pure protein.
• Enables low-calorie dishes to be made.
• Contains no fat, no carbohydrates and no allergenic potential.
• Easy to digest.

Eustralis Food is a wholesaler of a wide range of essential food service products all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Caullet glucose syrup is used in pastries, ice creams and confectionery.

It is ideal to delay sugar recrystallization and keeps pastry preparations from drying up for a better product preservation.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Caullet glucose syrup is used in pastries, ice creams and confectionery.

It is ideal to delay sugar recrystallization and keeps pastry preparations from drying up for a better product preservation.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Almond paste 33%, Ready to use.

• No bitterness.
• Stiff whitish paste, soft and homogeneous texture.
• To Shape decoration items (flowers, animals, figures…).
• Laminating into sheets, parchment… to cover or to line cakes.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

This is a snow white fine powder type sugar used to garnish baked goods such as cakes, pastries ans danishes.

It is non-melting and therefore won't disappear or lose its snow white powder finish even when under plastic cover or used on whipped cream or mousse toppings.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose.

Used as a technical ingredient it has specific properties:

• Anti-caking,
• Higher sweetness,
• Improved conservation,
• reinforcement of the colouring of the baked products,
• Lowering of freezing point.

It is used in many applications:

• Yellow pastes,
• Viennoiseries,
• Confectionery,
• Butter creams,
• Syrups of punchage,
• etc.

Eustralis Food is a wholesaler of a wide range of essential ingredients for pastry chef all around Australia (Western Australia - Perth, New South Wales - Sydney, Victoria - Melbourne and Queensland - Brisbane). To know more about this product, please contact us.

Bardinet French Brandy is distilled with care and matured in oak casks to give it a delicate aroma and a smooth, mellow taste.

Armagnac is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes.

Porto is a sweet fortified wine from the Douro region of Portugal. Cooking with Porto will intensify the flavor of your dishes and will release a wonderfully purgent aroma.

Porto 19% with pepper & salt