Baking Aids

Chestnuts Puree (870g) - Corsiglia | EXP 31/01/2025

Made with unsweetened sweet chestnuts pulp

Chestnuts Paste (1kg) - Corsiglia

Chestnuts Cream (1kg) - Corsiglia

Made with pieces of candied chestnuts and lightly flavored with Madagascar Bourbon vanilla beans

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 | EXP 28/02/2025

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.

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.