Perfect. Texture. Always.

In all modern pastry compounds: mousses, cremeux, glazes, gelée, jellies, ganaches, confectionery, pastry creams and wherever your imagination takes you.

GELECTA is ideal whenever a perfect cut, stability over time and the right balance between creaminess and consistency, lightness and stability, softness and body are required.
It is essential when thermal and mechanical stress compromise texture. In fact, it perfectly manages the basic elements of any pastry structure: water, emulsions, air and… time.