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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).
₫3,535,000.00
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Description
| THE COMPANY LOUIS FRANCOIS - Food Ingredients – Since 1908 A legacy and a 100% French Know How 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). • DOSE : 0,1 to 1g/l |
Composition
- Temperature
- Dry
- Origin
- France
About Louis Francois
With a century of experience creating premium products, Louis Francois is a leader in speciality and technical baking ingredients. Focused on innovation and precision, the company creates products that are essential to all pastry chefs.
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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).