LOUIS FRANÇOIS

Applications: Biscuits and confectionery. Properties: pH corrector; improves shelf life; enhances flavor. Usage Instructions: Prepare a 50% aci...

Applications: Confectionery, patisserie, cured meats, catering. Properties: Firm, brittle gel; heat-reversible (90–95°C); does not recover its st...

Applications: Confectionery, patisserie, cured meats, catering. Properties: Gelling agent that forms a soft, elastic, transparent gel; melts in t...

Applications: Coatings and glazes; ideal for acidic and very sweet coatings. Properties: Heat-reversible. Usage Quantity: 8–12 g per kg of weig...

Applications: Adds a tangy taste. Properties: Accelerates sugar inversion during cooking. Usage Instructions: Prepare a 50% acid solution and a...

Applications: Breads and pastries, fruit juices, cooking vegetables and fruit, confectionery. Properties: Antioxidant; increases dough tolerance ...

Applications: Suitable for all applications. Properties: pH corrector; stabilizes appearance, colors, and flavors. Usage Instructions: Prepare ...

Applications: Chocolates, patisserie (sponge cakes, wafers, etc.), confectionery, spreads. Properties: Emulsifier and antioxidant; liquefies choc...

Applications: Fruit jellies. Properties: Effective in acidic and sweet environments (dry extract > 75%); non-reversible; heat-resistant; suita...

Applications: Low-sugar jams. Properties: Gelling agent effective from a 55% dry extract, ideal at 60%, and perfect at 65–69% for fruit jellies, ...

Applications: Sponge cakes, chocolate sweets, and more. Properties: Stabilizes water, maintains softness, prevents crystallization. Usage Quant...

Applications: Primarily used for ice cream. Properties: Prevents crystallization; improves smoothness and creaminess; facilitates aeration. Usa...

Applications: Primarily used for sorbets. Properties: Prevents crystallization; improves smoothness, creaminess, and shelf life of sorbets. Usa...

Applications: Patisseries, ice creams, confectionery, chocolates, and more. Properties: Same properties as glucose syrup DE40 but in powder form ...

Applications: Stabilizes mousses, emulsions, sauces (dressings, mayonnaises, etc.), biscuits, and more. Properties: Suspensoid thickener and stab...

Applications: Soufflés, sauces, creams, béchamels, and more. Properties: Thickener; supports cooking, mixing, blending, aeration, freezing, and a...

Applications: Sweet garnishes and decorations. Properties: Less sweet than sugar; does not caramelize or change color below 185°C. Usage Instru...

Applications: Sauces, jams, fruit purées, dairy desserts, coulis, and more (not suitable for coatings). Properties: Highly versatile pectin; work...

Applications: Dairy desserts, patisserie, confectionery, catering. Properties: Flexible gel; freeze-resistant; reacts with calcium and proteins; ...

Applications: patisseries, biscuits, confectionery, etc. Properties: less sweet than sugar, prevents crystallisation, adds softness and colour when...