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Fresh Cake. Fresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant. Repackaging by Labo&Gato.Available
Nougasec. Cooked sugars, especially nougatine and nougat, are extremely hydroscopic and their shelf life has always been an issue. Nougasec is used to suppress the risk of humidity damage to nougats, pralines, crepes and ice cream cones. Repackaging by Labo&Gato.Available
Potassium sorbate is a conservative agent used to stop the development of alcohol yeast and moulds. Its efficiency is optimal with a pH < 6,5 and it is often mixed with sodium benzoate for better results.Pre-order product (+/- 15 days + delivery)