LOUIS FRANÇOIS

Cream of tartar is used to promote the formation of invert sugar during the cooking of sugar solutions. This produces a cooked sugar paste that is ...

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

Like other organic acids, tartaric acid is used as an acidifier, lowering and stabilizing the pH of confectionery, baked goods (toppings, fillings)...

Louis François Medium Rapid Set Pectin is a highly methoxylated pectin with a rapid setting time. It gels under the following conditions: Minimum ...

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...

Organic Tapioca Maltodextrin is a functional ingredient derived from cassava starch, commonly used in the food industry. It exhibits excellent disp...

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...

Agar-agar is a natural texturizer derived from seaweed extract and used as a gelling agent. It forms a thermoreversible gel at 92°C. It creates a f...

Of fish origin, this gelatin has a gel strength of 200°bloom and is odorless. Gelatin has a number of unique properties: it gels, thickens, stabili...

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 Extra Slow Set Pectin is a gelling agent under the following conditions: Minimum dry extract 60%. In the presence of acid, pH < 3...

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

Stab 2000 is a stabilizer and emulsifier blend designed for ice cream and frozen desserts. It stabilizes the overall structure by preventing the f...

Super Neutrose is mainly intended for sorbets but can also be used to produce ice creams designed for low overrun. Applications Mainly sorbets and ...

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...

Xanthan gum is a thickener and stabilizer obtained through the fermentation of sugar or glucose. Highly versatile, it stabilizes all your preparati...

Souflix is a modified corn starch with excellent water-binding capacity. It functions as a thickener and stabilizer, effectively preventing any ris...

Polyol for the manufacture of decorative sugar parts Applications Mainly cast sugar decorations Dosage and usage Melt 100 to 200gr. water with 1kg ...

Pectin 325NH95 Louis François is a thickening and/or gelling agent under the following conditions: Minimum dry extract 35%. In the presence of calc...

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...

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

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 ...