Products tagged with LOUIS FRANCOIS
AED 88.00
in stock
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.
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LOUIS FRANCOIS
Sorbitol Powder 1 KG
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.
AED 88.00
AED 121.00
in stock
Cream of Tartar speeds up the creation of foam and helps stabilize the structure of air bubbles.
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LOUIS FRANCOIS
Cream of Tartar 1 KG
Cream of Tartar speeds up the creation of foam and helps stabilize the structure of air bubbles.
AED 121.00
AED 125.00
in stock
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.
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LOUIS FRANCOIS
Citric Acid Powder 1 KG
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.
AED 125.00
AED 145.00
in stock
Tartaric Acid enhances aromas, has a sour taste, pH corrector, potentiates the activity of antioxidants.
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LOUIS FRANCOIS
Tartaric Acid 1 KG
Tartaric Acid enhances aromas, has a sour taste, pH corrector, potentiates the activity of antioxidants.
AED 145.00
AED 149.00
in stock
Ascorbic acid, also called vitamin C, comes in the form of white to yellowish colored crystals.
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LOUIS FRANCOIS
Ascorbic Acid 1 KG
Ascorbic acid, also called vitamin C, comes in the form of white to yellowish colored crystals.
AED 149.00
AED 216.00
in stock
Louis Francois Liquid Soya Lecithine Soja.
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AED 221.00
in stock
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.
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LOUIS FRANCOIS
Glucose Powder Atomized 5 KG
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.
AED 221.00
AED 268.00
in stock
Yellow pectin is a powder used as a gelling agent. Ideal for fruit gums, jelly products and cake fillings.
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LOUIS FRANCOIS
Yellow Pectine Jaune 1 KG
Yellow pectin is a powder used as a gelling agent. Ideal for fruit gums, jelly products and cake fillings.
AED 268.00
AED 322.00
in stock
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.
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LOUIS FRANCOIS
Pectine NH Nappage 1 KG
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.
AED 322.00
AED 322.00
in stock
This odourless gelatin powder is from fish origin.
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AED 342.00
in stock
Rapid Set Pectin is a gelling agent that reacts in acidic environments and contains a high dried extract.
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LOUIS FRANCOIS
Pectin X 58 1 KG
Rapid Set Pectin is a gelling agent that reacts in acidic environments and contains a high dried extract.
AED 342.00
AED 453.00
in stock
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.
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LOUIS FRANCOIS
Stab 2000 1 KG
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.
AED 453.00
AED 558.00
in stock
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.
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LOUIS FRANCOIS
Super Neutrose 1 KG
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.
AED 558.00
AED 847.00
in stock
Softening and anti-crystallization stabilizer (cakes, yellow pastry, sweetbreads, chocolate sweets, etc).
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CARGILL
Sorbitol Powder 25 KG
Softening and anti-crystallization stabilizer (cakes, yellow pastry, sweetbreads, chocolate sweets, etc).
AED 847.00