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Ravifruit Raspberry Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Intense and tangy, Ravifruit Raspberry Purée is made with 90% raspberries and sugar for balance. A versatile ingredient perfect for pâtisserie, gelato, sauces, smoothies, and fine desserts.
About Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Raspberry purée (90%), Sugar (10%).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 175 kJ | 345 kJ |
| Protein | 0.6 g | 1.2 g |
| Fat, total | 0.2 g | 0.3 g |
| – Saturated | 0.0 g | 0.0 g |
| Carbohydrate | 10.8 g | 21.5 g |
| – Sugars | 7.0 g | 14.0 g |
| Sodium | 1 mg | 3 mg |
Ravifruit Passionfruit Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Exotic and tangy, Ravifruit Passionfruit Purée is made from 90% passionfruit juice with sugar for balance. Perfect for pâtisserie, gelato, cocktails, smoothies, sauces, and tropical desserts.
About Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Passion fruit juice (90%), Sugar (10%).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 210 kJ | 414 kJ |
| Protein | 1.0 g | 2.0 g |
| Fat, total | 0.3 g | 0.6 g |
| – Saturated | 0.1 g | 0.1 g |
| Carbohydrate | 12.4 g | 24.8 g |
| – Sugars | 9.3 g | 18.5 g |
| Sodium | 9 mg | 19 mg |
PECTIN NH NAPPAGE 1kg
Regular price $186.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
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 $174.00 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.
Ravifruit Strawberry Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Sweet and classic, Ravifruit Strawberry Purée is crafted from strawberries with sugar and a touch of red fruit juice concentrate. Perfect for pâtisserie, gelato, smoothies, sauces, and cocktails.
About Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Strawberry purée (89.7%), Sugar (10%), Red fruit juice concentrate (0.3%).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 140 kJ | 277 kJ |
| Protein | 0.4 g | 0.7 g |
| Fat, total | 0.1 g | 0.2 g |
| – Saturated | 0.0 g | 0.0 g |
| Carbohydrate | 6.8 g | 13.6 g |
| – Sugars | 6.8 g | 13.5 g |
| Sodium | 3 mg | 6 mg |
White Liposoluble Colour Powder 25g
Regular price $45.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This White fat-soluble powder dye is suitable for mass coloring of fat-based products such as, cocoa butter, chocolate, buttercream, almond paste, sugar paste, & parfaits. It can be used on the surface with a brush as is, diluted with alcohol or liquid shellac and then brushed directly onto the surface you wish to decorate.
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.
Ravifruit White Peach Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
About Ravifruit
Delicate and fragrant, Ravifruit White Peach Purée combines 90% white peach with sugar and antioxidant to retain its fresh flavour. Ideal for pâtisserie, gelato, cocktails, smoothies, sauces, and gourmet desserts.
Ingredients: White peach purée (90%), Sugar, Antioxidant (Ascorbic Acid [300]).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 190 kJ | 375 kJ |
| Protein | 0.3 g | 0.6 g |
| Fat, total | 0.1 g | 0.2 g |
| – Saturated | 0.0 g | 0.0 g |
| Carbohydrate | 11.0 g | 21.9 g |
| – Sugars | 10.1 g | 20.1 g |
| Sodium | 1 mg | 2 mg |
Ravifruit Apricot Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Bright, authentic, and naturally sweet, Ravifruit Apricot Purée is crafted from 90% apricots with sugar for perfect balance. Pasteurised and shelf-stable, it delivers vibrant flavour and smooth texture, making it ideal for pâtisserie, gelato, cocktails, smoothies, sauces, gourmet desserts & more.
This purée captures the true taste of ripe apricots, ensuring consistency in every creation. Convenient ambient storage offers year-round availability without compromising quality.
Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Apricot purée (90%), Sugar, Antioxidant (Ascorbic Acid [300]), Food acid (Citric Acid [330]).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 180 kJ | 359 kJ |
| Protein | 0.5 g | 0.9 g |
| Fat, total | 0.1 g | 0.2 g |
| – Saturated | 0.1 g | 0.1 g |
| Carbohydrate | 10.3 g | 20.7 g |
| – Sugars | 8.8 g | 17.7 g |
| Sodium | 1 mg | 2 mg |
PECTIN 325NH95 1kg
Regular price $194.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
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 150g
Regular price $45.90 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
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.
The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.
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.
Ravifruit Lychee Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Exotic and delicately floral, Ravifruit Lychee Purée is crafted from 90% lychee with sugar and a touch of citric acid for balance. Perfect for pâtisserie, gelato, cocktails, smoothies, and gourmet recipes.
About Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Lychee purée (90%), Sugar (10%), Food acid (Citric Acid [330]).
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 210 kJ | 426 kJ |
| Protein | 0.4 g | 0.7 g |
| Fat, total | 0.2 g | 0.4 g |
| – Saturated | 0.1 g | 0.1 g |
| Carbohydrate | 12.8 g | 25.6 g |
| – Sugars | 11.3 g | 22.6 g |
| Sodium | <1 mg | 1 mg |
Ravifruit Mango Ambient Purée – 1kg
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
Rich and tropical, Ravifruit Mango Purée is made from 90% mango blended with sugar for a naturally smooth, fruity taste. Ideal for pâtisserie, gelato, cocktails, smoothies, sauces, and desserts.
About Ravifruit
Ravifruit is a world-renowned French brand celebrated for premium fruit purées that deliver authentic taste, consistency, and quality trusted by chefs and artisans globally.
Ingredients: Mango purée (90%), Sugar.
NUTRITION INFORMATION
Servings per package: 20 Serving size: 50 g
| Average Quantity | Per Serving | Per 100 g |
|---|---|---|
| Energy | 205 kJ | 411 kJ |
| Protein | 0.3 g | 0.6 g |
| Fat, total | 0.1 g | 0.2 g |
| – Saturated | 0.1 g | 0.1 g |
| Carbohydrate | 11.1 g | 22.2 g |
| – Sugars | 10.9 g | 21.7 g |
| Sodium | 1 mg | 2 mg |
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.
Yellow Pectin 150g
Regular price $43.90 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.
The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.
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.
Pectin x58 150g
Regular price $49.90 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
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.
The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.
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.
Red Cocoa Butter 30g
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This Red coloured cocoa butter is ideal for colouring and decorating chocolate and fat masses.
Usage tips: Temper the cocoa butter before each use
Black Liposoluble Colour Powder 25g
Regular price $45.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This Black fat-soluble powder dye is suitable for mass coloring of fat-based products such as, cocoa butter, chocolate, buttercream, almond paste, sugar paste, & parfaits. It can be used on the surface with a brush as is, diluted with alcohol or liquid shellac and then brushed directly onto the surface you wish to decorate.
PECTIN 325NH95 150g
Regular price $47.90 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
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.
The perfect 150g size for home kitchens or small-batch production, offering professional performance when you only need a small amount.
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.
Yellow Cocoa Butter 30g
Regular price $40.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This Yellow coloured cocoa butter is ideal for colouring and decorating chocolate and fat masses.
Usage tips: Temper the cocoa butter before each use
Yellow Liposoluble Colour Powder 25g
Regular price $45.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This Yellow fat-soluble powder dye is suitable for mass coloring of fat-based products such as, cocoa butter, chocolate, buttercream, almond paste, sugar paste, & parfaits. It can be used on the surface with a brush as is, diluted with alcohol or liquid shellac and then brushed directly onto the surface you wish to decorate.
Blue Liposoluble Colour Powder 25g
Regular price $45.00 Save Liquid error (snippets/product-template line 129): Computation results in '-Infinity'%/
GST included.
in stock
This Blue fat-soluble powder dye is suitable for mass coloring of fat-based products such as, cocoa butter, chocolate, buttercream, almond paste, sugar paste, & parfaits. It can be used on the surface with a brush as is, diluted with alcohol or liquid shellac and then brushed directly onto the surface you wish to decorate.
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.
