The Pastry Acids category groups together a selection of technical ingredients used to adjust pH, balance flavors, activate certain gelling reactions or prolong the shelf life of preparations. Indispensable in confectionery, fine patisserie and ice-cream making, food acids are precious allies for professionals seeking precision and consistency.
Among the most widely used,citric acid is a natural acid of plant origin, recognized for its mild acidifying power and slightly lemony taste. It is commonly used in jellies, syrups, fruit jellies, candies and jams to enhance aromatic freshness or correct over-sweetness.
Tartaric acid, naturally present in grapes, is used to stabilize certain pectins and balance confectionery recipes. It is also used in pastry-making to boost the leavening power of certain mixes, particularly when combined with bicarbonate.
These pastry acids are available in fine powder form, easy to dose, dissolve and incorporate into preparations. Their technical use enables precise control of taste, texture or preservation parameters without modifying the overall structure of recipes.
They are particularly recommended for demanding craftsmen and professionals who want consistent, reproducible and balanced results, whatever the type of preparation.
Explore our range of food acids and give your pastry creations the precision, stability and finesse that precision work demands.