Calcium Lactate (1kg) - Louis Francois
Also allows spherification. Neutral taste.
Soya Lecithin Powder (1kg) - Louis Francois
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Super Neutrose (1kg) - Louis Francois
Stabilizer mainly used for sorbets.
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.
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.
Xanthan Gum 80 (1kg) - Louis Francois
Powder stabilizer and thickener, obtained by organic fermentation.
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 %).
Dextrose Monohydrate (1kg) - Louis Francois
Simple powdered sugar with a not very sweet taste.
Pectine Nh Nappage (1kg) - Louis Francois
A gelling agent that gives a thermoreversible gel.Fillings, pastry toppings with undiluted fruits.
Sorbitol Powder (1kg) - Louis Francois
E420 IN POWDER FORM.Softening and anti-crystallizations tabilizer (cakes, yellow pastry, sweetbreads, chocolate sweets, etc).
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.
Isomalt Gallia (1kg) - Louis Francois
Sweet taste not as important as sugar and not very hygroscopic : recommended for cooked sugar .
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).
Stab 2000 (1kg) - Louis Francois
Stabilizer more particularly used for ice creams.
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.
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 .
Trisodium Citrate (1kg) - Louis Francois
A legacy and a 100% French Know How
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.
Calcium Chloride (1kg) - Louis Francois
Calcium salt that, in conjunction with Alginate HV , allows spherification.
Gellan Gomme (1kg) - Louis Francois
Forms a hard, transparent and stable gel when cooked.
Royaltine Crumble Biscuits (2kg) - Flavors And Chefs
Royaltine is made from crushed French crepes. Crispy texture in bases or inserts of dessert.
Custard Powder Cold Process (10kg) - Flavors And Chefs
1 liter of water for 350 to 400 gr of Primy cold cream powder.Add water to the mixer bowl, mix 3 minutes in 1st speed, and 7 minutes in 2nd speed. Keep it freshNon GMO ingredients
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