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Worldwide delivery - Secure payment |
Since 1908, Louis François develops high quality food ingredients to professional chefs. An undisputed reference in the world of pastry.
The most famous use for cream of tartar is to stabilize and increase the volume of egg whites when making meringues or soufflés. The cream of tartar also allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. It also prevents sugar from crystallizing, so you can add it to your syrups, candies,...
AvailablePowdered egg whites are pasteurised egg whites that have been dehydrated and ground into a powder. This powder is widely used in bakery and pastry applications (meringue, soufflé, ice cream and sorbet, curd, marzipan, icings). They have better whipping and aeration properties than fresh egg whites. Added in small quantities to fresh or frozen egg whites,...
AvailableAll the advantages and properties of fresh egg yolk with the sanitary quality as well. This product is recommended to make mayonnaise, sauces, entremets, creams, or to glaze your pastries. 1 kg of powder represents 130 egg yolks.
In StockGelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...
AvailableFresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant.
AvailableInvert sugar, also called Trimoline, is a white paste used in pastry and confectionery to slow down the crystallisation process of sugars. It has several advantages : - it improves the doughs shelf life and texture - it balances the humidity rate - it allows a crispy and golden crust - it maintains the products softness and freshness - it enhances...
AvailableMade from beet sugar, isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include an increased resistance to humidity therefore, less sticky to work with and less prone to clouding, and a better resistance...
AvailableCooked sugars, especially nougatine and nougat, are extremely hydroscopic and their shelf life has always been an issue. Nougasec is used to suppress the risk of humidity damage to nougats, pralines, crepes and ice cream cones.
In StockThe pectin 325 NH 95 is a gelling agent for fruit preparation, flavoured gelified milk, dietetic and low-carbohydrate products. The gelling occurs when cooled down, thanks to the interaction of pectin with calcium. The final texture is obtained 24 hours later and irreversible.
AvailableThe pectine NH Nappage is a gellign agent for coating fruit pulp. The gel is thermoreversible, you can melt it several times without loosing its qualities and the fruit firmness.
AvailableThe pectin Rapid Set is a a gelling agent used in jams, jellies and garnitures. Gelling occurs when cooled down and with the addition of acid (citric or tartric) after 4 to 8 min. It is irreversible and destroyed by heat.
In Stock