They give an identity to your cuisine and help you make tasty dishes. They can also be eaten as they are with a bit of vermicelli.
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They give an identity to your cuisine and help you make tasty dishes. They can also be eaten as they are with a bit of vermicelli.
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They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
Very appreciated as a starter, our soups are reconstituted by the simple addition of boiling water. They have a velvety texture and are very tasty. -
As a side dish to meat or fish, they constitute a carbohydrate intake allowing a feeling of longer satiety. -
Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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Preparations for creamy and tasty mixed dishes. A wide range is available to vary the menus. They combine meat or fish with vegetables and are low in sodium.
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They give an identity to your cuisine and help you make tasty dishes. They can also be eaten as they are with a bit of vermicelli. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They are essential for making white or brown sauces, as a base for stir-fries or braised meat / vegetables. They are free of hydrogenated fat, gluten and sodium glutamate. -
They give an identity to your cuisine and help you make tasty dishes. They can also be eaten as they are with a bit of vermicelli. -
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Maltodextrin is a carbohydrate powder for caloric supplementation, with a neutral taste, with excellent hot and cold solubility. It can be incorporated in any type of salty or sweet food preparations and in drinks. -
We offer a choice of NCA (Nutritional Culinary Aids) to enrich traditional food preparations and adapt them to patient needs. Ideal for home-made.
Enrichment powder : Supplemix
Animal protein : Instant milk protein, Milk protein, Vitamin and mineral milk protein, Semi-skimmed milk powder
Vegetable protein : Soy protein
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Dehydrated mix in order to make easily (grippable) bites, eaten cold from a cold preparation.
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Dehydrated mix in order to make easily (grippable) bites, eaten cold or hot, from a hot preparation. -
As a side dish to meat or fish, they constitute a carbohydrate intake allowing a feeling of longer satiety. -
Rèf. : COLBO-JA06- 00400
Le collagène est une protéine peu présente dans l’alimentation moderne. Une fois hydrolysé (= coupé), les peptides obtenus deviennent hautement digestible. Les peptides de collagène de la gamme développés par Cyranie sont destinés à enrichir l’alimentation en cas de dénutrition ou de besoins protéiques accrus. Grâce à leurs excellentes solubilité et stabilité, ils s’intègrent facilement dans tout type de préparation (plat/boisson, salée/sucrée, à chaud/à froid). Ils ne modifient ni l’aspect, ni l’odeur, ni le goût des produits dans lesquels ils sont incorporés.
Beef
Poultry
Vegetables
Roasted pork juice
Fish fumet
Onion soup
Pumpkin cream
Potato and carrot velouté
Mushroom cream
Leek and potato velouté
Cream of asparagus
Carrots
Cauliflower
Leeks
Peas
Turnips
French beans
Spinach
Zucchini
Chicken & carrots
Duck & turnip
Pork with celery
Beef with 3 vegetables
Pork with zucchini
Veal with french beans
