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Pectin x58 1kg
Regular price $196.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
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Louis Francois pectin X58 is a thickener and gelling agent especially useful in creating jellified glazes for pâtisserie. Pectin X58 is an odourless powder which can be used in water, fruit juices and purées. Once solidified, fruit glazes can be gently melted and brushed over fruit tarts to seal in moisture and improve shelf life.
Pectin x58
The Pectin x58 is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings at a dosage of 1 to 1.50% according to the formulation and to the required texture.
For use in fruit glazes:
- Use 0.8-1.5g per kg of finished product (or 0.8-1.5% by weight).
- Premix the pectin X58 with the other dry ingredients (such as sugar).
- Mix dry ingredients into the liquid whilst stirring constantly. The pectin should be completely dissolved after 15 minutes.
- Heat the mixture to 85°C to fully activate the pectin X58.
Note: Pectin X58 is not suitable for use with dairy products or liquids with a high calcium content.
Technical Data Sheet: Click HereWho is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
PECTIN 325NH95 1 kg
Regular price $194.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
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Louis Francois Pectin 325NH95 is a thickener and / or gelling agent particularly suited to the manufacture of fruit preparations at a dosage of 0.50 to 1.50 % according to the formulation and to the required texture. It reacts in presence of calcium and/or acidity: more the environment is calcic, more the texture is thick; more the environment is acid, more the texture is gelled.
Pectin 325NH95
Pectin 325NH95 is a vegetable substance, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées,
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
PECTIN NH NAPPAGE 1kg
Regular price $186.00 Sale price $178.00 Save 4%/
GST included.
in stock
Louis Francois Pectin NH Nappage is a blend of food additives used as a texturant. It is a thickener and/or gelling agent (in presence of calcium) particularly suited to the manufacture of gelling glazings with fruit pulp at a dosage of 0.80 to 1.20 % according to the formulation and to the required texture.
Pectin NH Nappage
Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible. The more calcium in a gel, the less able that gel will be able to melt. Pectin NH gels with calcium but unlike other low methoxyl (LM) pectin it requires less calcium.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
Yellow Pectin 1 kg
Regular price $164.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Yellow Pectin is a blend of food additives used as a texturing agent. It is a gelling agent (in an acid and much sweetened environment: SS > 76 %, pH = 3.2 - 3.5) particularly suited to the manufacture of confectionery with or without pulp, at a dosage of 1.00 to 2.00 %. The gelification occurs by the addition of acid in solution after baking.
Yellow Pectin
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartaric acid. The Jelly obtained is irreversible, the final texture is quite firm and not very fondant.
This gelling agent cannot be melted or reset through heating. Great for jellies, patisseries, and fruit gums or candies.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
Agar Agar 1kg
Regular price $234.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Agar Agar is a natural gelling agent made from reg algae that is used as a thickening and stabilising agent.
Agar Agar
Agar-Agar Powder is a gelling agent made from red algae. Odourless and neutral in flavour, it is often used as a vegetarian alternative to gelatine for thickening and stabilising. Agar-Agar Powder dissolves easily in liquids. After boiling and cooling, liquids containing agar-agar set into a hard, brittle gel. Ideal for jellies, pastries and desserts. Not advisable to use with products that are acidic, or have high alcohol contents.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
CARRAGHEENAN SODIUM IOTA 1 KG
Regular price $185.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Iota is versatile gel agent that forms a soft, elastic, and thermoreversible gel that is perfectly suitable for freezing and thawing. Its high solubility and compatibility with calcium and milk proteins make it an invaluable addition to your culinary toolkit.
Carragheenan Sodium Iota
As a food additive, CARRAGHEENAN SODIUM IOTA 1 KG acts as a texturing and gelling agent, creating a stable and versatile gel that is soft, elastic, and thermoreversible. Its low viscosity allows for easy freezing and thawing without compromising its texture, making it ideal for use in various food products. With high solubility in hot water and the ability to react with calcium and milk proteins, this additive is a valuable tool for achieving a thick and consistent texture in your food products.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
GELATIN FISH 1 KG
Regular price $195.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis FrancoisFish Gelatin is mainly used as a gelling agent, but also as a foaming agent or clarifying agent, stabilizer, emulsifier, thickener, or binding agent
Gelatin Fish
This odourless gelatin powder is from fish origin.
Can be used interchangeably with other types of gelatine
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
GUM XANTHAN 1 KG
Regular price $140.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Xanthan Gum acts as a binder, thickener, and stabilizer to improve texture and keep ingredients from separating. As an emulsifier, it helps things such as oil and water mix.
Gum Xanthan
Powder stabiliser and thickener. Sets when cold. Stable for freezing/ defrosting and in acidic environments. Resists cutting. For use in delicatessen, cake making, sweet breads, sauces, drinks, etc.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
CARRAGHEENAN SODIUM KAPPA PF 1 KG
Regular price $185.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Highly reactive with milk : reacts strongly with milk proteins and with various salts, whatever the origins of the milks are. Gelilfying agent for puddings (gives a smooth and soft texture), creams. Recommended for industrial dairy desserts, specialities and fillings used hot. Effect of acidity: puddings reach their optimal quality at pH values between 6,60 and 6,70.
Carragheenan Sodium Kappa PF
This natural and vegetal gelling agent provides a quick setting and allows to for solid jellies. It reacta strongly to protein materials and calcium.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
STAB 2000 1 KG
Regular price $160.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Stab 2000 stabilises the water struture of the ice crea mix, avoiding large cystal formation, and unpleasant mouthfeel (anti-crystalising role). It helps improve mix viscosity, expansion, body and texture of the end product.
Stab 2000
Stabilising and emulsifying agent for ice creams and whipped creams.
It improves texture and creaminess by preventing the crystallisation of sugars.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
SUPER NEUTROSE 1 KG
Regular price $154.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Louis Francois Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anticrystallization property allows to absorb the residual water of mixes composed of fresh or reconsittuted milk, sugar, aromas, cream or butter. It corrects the mixes viscosity, improves the smothness and delicacy, delays the ice melting.
Super Neutrose Gallia
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anti crystallisation property allows it to absorb the residual water of mixes composed of fresh or reconstituted milk, sugar, aromas, cream or butter. It corrects the mixed viscosity, improves the smoothness and delicacy, and delays the ice melting.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
VEGETABLE GELLING AGENT 1 KG
Regular price $175.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Plant-based gelling agent for a variety of culinary applications
Creates smooth, stable gels and textures
Suitable for both sweet and savory recipes
Ideal for vegan and vegetarian diets
High-quality ingredient for professional and home use
Vegetable Gelling Agent
Louis Francois Vegetable Gelling Agent is a premium-quality, plant-based gelling agent perfect for a variety of culinary applications. Derived from natural ingredients such as glucose syrup, tara gum, and carrageenans, this versatile gelling agent is ideal for creating smooth, stable gels and textures in both sweet and savory recipes. It is an essential ingredient for professional chefs, bakers, and culinary enthusiasts seeking reliable and consistent results with plant-based alternatives.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
Inulin 1kg
Regular price $90.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Inulin is an analogue of starch, it is a mixture of polysaccharides composed mainly of fructose monomers and one glucose residue. It is created from chicory fiber, imparts creaminess and overall texture and body while reducing sugar and/or fat to the final product.
Inulin
Inulin is a naturally occurring water-soluble fibre that can come from different plants.
It is contained in the root and constitutes a reserve of resources for the plant in case of need. Louis François makes it from chicory.This culinary aid has a gelling and emulsifying effect. Odourless and with a very slightly sweet taste, it brings lightness and smoothness to pastries or breads. Its use makes it possible to reduce the dosage of fat and sugar, thus reducing the calorie intake in a recipe.
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
