Gelatin Powder 200 Bloom (1kg) - Louis Francois
Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Soya Lecithin Powder (1kg) - Louis Francois
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Xanthan Gum 80 (1kg) - Louis Francois
Powder stabilizer and thickener, obtained by organic fermentation.
Agar Agar Powder (1kg) - Louis Francois
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
Pectine Nh Nappage (1kg) - Louis Francois
A gelling agent that gives a thermoreversible gel.Fillings, pastry toppings with undiluted fruits.
Pectine Yellow (1kg) - Louis Francois
A gelling agent that gives a non-reversible gel when heat ed in acidic, and sweet environments (DE above 75 %).
Isomalt Gallia (1kg) - Louis Francois
Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .
Dehydrated Glucose D.E.40 (1kg) - Louis Francois
Odourless, white powder composed of dehydrated, spray-dried glucose syrup.This product is suitable for a variety of applications, including confectionery and ice cream.
Dextrose Monohydrate (1kg) - Louis Francois
Simple powdered sugar with a not very sweet taste.
Super Neutrose (1kg) - Louis Francois
Stabilizer mainly used for sorbets.
Stab 2000 (1kg) - Louis Francois
Stabilizer more particularly used for ice creams.
Baking Powder (1kg) - Louis Francois
Raising agent that allows cakes to rise under the conjugated action of moisture and heat, does not leave alkaline residues, which avoids saponification. Gives maximum and consistent output without colouring pastry .
Sodium Bicarbonate (1kg) - Louis Francois
For use in biscuit making, pastry , manufacture of yeast, liquorice.
Skimmed Milk Powder (1kg) - Louis Francois
Milk taste, neutral smellFat content: 1.5% max.
Tartric Acid (1kg) - Louis Francois
Enhances flavours, has a slightly acid taste, acidifier, anti-oxidant.Stabilizes appearance and colour, odor, taste and nutritive value of vegetables and fish.
Alginate Of Sodium (1kg) - Louis Francois
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
Calcium Chloride (1kg) - Louis Francois
Calcium salt that, in conjunction with Alginate HV , allows spherification.
Trisodium Citrate (1kg) - Louis Francois
A legacy and a 100% French Know How
