LOUIS FRANCOIS

Sorbitol Powder us a stabilizer of softness and anti-crystallization. Sorbitol Powder is perfect for cakes, chocolate, confectionary. Dosage: 3 to 5% relative to the total mass. Read more

Cream of Tartar speeds up the creation of foam and helps stabilize the structure of air bubbles. Read more

Louis Francois citric acid is a natural preservative found in citrus fruits. Use in homemade cordials and jams, or prevent discolouration in fruit salads or avocados. Read more

Tartaric Acid enhances aromas, has a sour taste, pH corrector, potentiates the activity of antioxidants. Read more

Ascorbic acid, also called vitamin C, comes in the form of white to yellowish colored crystals. Read more

Dextrose is a simple sugar found in plant and animal tissues. It has the same chemical structure as glucose, and the same culinary uses. Read more

Louis Francois Liquid Soya Lecithine Soja. Read more

Morsweet Dehydrated Glucose is an odourless powder consisting of dehydrated, spray-dried glucose syrup. Morsweet Dehydrated Glucose is perfect for confectionary, patisserie and ice creams. Read more

Yellow pectin is a powder used as a gelling agent. Ideal for fruit gums, jelly products and cake fillings. Read more

Louis Francois Pectine NH Nappage is a powdered gelling agent for glazes and fillings. This pectin is ideal for professional patisserie. It helps to achieve the perfect texture for toppings, tart fillings and coatings. Read more

This odourless gelatin powder is from fish origin. Read more

Rapid Set Pectin is a gelling agent that reacts in acidic environments and contains a high dried extract. Read more

Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting. Read more

Louis Francois super neutrose gallia is a sorbet stabiliser, designed to stop crystals from forming as liquids set. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the sorbet is carried to table. Read more