Ingredients

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.

Technical Data Sheet: Click Here

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
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.

Technical Data Sheet: Click Here

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.

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. 

Pectin 325NH95
Pectin 325NH95 is a vegetable substance, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées,

Technical Data Sheet: Click Here

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 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.

Technical Data Sheet: Click Here

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.

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,

Technical Data Sheet: Click Here

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.

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.

Technical Data Sheet: Click Here

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.

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 Here

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.

This Yellow coloured cocoa butter is ideal for colouring and decorating chocolate and fat masses.

Usage tips: Temper the cocoa butter before each use

This Red coloured cocoa butter is ideal for colouring and decorating chocolate and fat masses.

Usage tips: Temper the cocoa butter before each use

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. 

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. 

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. 

This Blue coloured cocoa butter is ideal for colouring and decorating chocolate and fat masses.

Usage tips: Temper the cocoa butter before each use