KOSHER

Ultra-delicate acacia honey with floral and vanilla notes. Cold-extracted to preserve nutrients. Ideal for sweetening teas and pairing with cheeses.

Pectine Rapid Set Louis François is a fast-setting, highly esterified pectin. It gels under the following conditions: Minimum soluble solids conte...

FiPure Citrus stabilizes and has suspensoid power. It adds texture and body to your preparations, preserves their shine and improves the perception...

NH Nappage Louis François pectin is a thickening and/or gelling agent under the following conditions: Minimum dry extract 65%. In the presence of c...

Soy lecithin is both an emulsifier and an antioxidant. It enhances the development of rich batters and doughs by improving hydration, and it regula...

Louis François Yellow Pectin is a gelling agent derived from citrus or apple extracts. It acts as a gelling agent under the following conditions: ...

Louis François Sorbitol is a corn starch derivative. It is obtained by hydrogenation of D-glucose. It is an odorless powder product with a mild fla...

Ascorbic acid is an antioxidant (also known as vitamin C) that helps limit oxidation, particularly of fats. It therefore helps preserve the taste a...

Carrageenan iota is used as a texturizing agent. It acts as a gelling agent requiring the presence of calcium and, ideally, dairy proteins to react...

Citric acid is an acidulant naturally presents in fruits, that lowers the pH of preparations. It also functions as a pH regulator during the manufa...

Gel Sphère is a solution for creating spheres with flowing cores, as well as gel veils for decorating dessert plates. Easily dispersible in water ...

NH Nappage Louis François pectin is a thickening and/or gelling agent under the following conditions: Minimum dry extract 65%. In the presence of c...

Inulin is a soluble fiber derived from chicory. It can easily be added to a wide range of food and drink products for nutritional benefit: pastries...

Glucose syrup is obtained by hydrolysis of corn or wheat starch. The DE40 indicates the level of hydrolysis which can be between 0 and 100. In the ...

Glucose syrup is obtained by hydrolysis of corn or wheat starch. The DE 40 indicates the hydrolysis level, which can range from 0 to 100. At equiva...