Crunchy tuille mix "cacao" is a ready-to-use dry mix for making sweet cacao tuilles as a finishing touch on your creations. Recipe; 100 g crunchy tuille mix "cacao" + 50 g water + 15 g oil (sunflower, corn, peanut) Mix the powder with water to a homogeneous batter, add oil. Spread batter into a silicone mould. Bake at 160°C (+/- 10-14 min.)

Panko breadcrumbs "Japanese style" is a mixed breadcrumbs with pieces of crispy rice, wasabi seeds, toasted white sesame, North Sea seaweed (royal kombu) and red curry spices. Always deep-fry at up to 160°C to preserve flavour and colour. Tip: Mix 100 grams of Panko with 80 grams of butter to use as a crispy crust on fish or meat.

Panko breadcrumbs "red curry" is a mixed breadcrumbs with red curry spices. Always deep-fry at up to 160°C to preserve flavour and colour. Tip: Mix 100 grams of Panko with 80 grams of butter to use as a crispy crust on fish or meat.

North Sea plankton powder is a dried microalgae powder of the Tetraselmis strain from the Dutch Oosterschelde. It is a pure intense green powder full of flavour from the North Sea that can be used in mousses, croquants, butters and gells.

Vinegar powders are a development of Maarten for creating a sweet-sour balance in recipes. They are mainly used in recipes where minimal addition of water is required, e.g. in chocolates, mousses, protein foams, ... Vinegar powders are concentrated powders with a pleasant flavour. White wine vinegar powder; white wine vinegar (SULPHITE), maltodextrin Red wine vinegar powder; maltodextrin, red wine vinegar Rice vinegar powder; maltodextrin, rice vinegar Aceto Balsamic vinegar powder; wine vinegar, grape must (SULPHITE), maltodextrin