Chantifix (20g/Lt) 1kg - LOUIS FRANCOIS

Item No.IPS0AU0000394
Stabilising agent for whipped cream. Helps to avoid excessive whisking of the cream and ensures a better emulsion and smoothness of the cream. Whipped cream holds its body and fresh texture longer. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion

Description

Stabilising agent for whipped cream.
Helps to avoid excessive whisking of the cream and ensures a better emulsion and smoothness of the cream.
Whipped cream holds its body and fresh texture longer.

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.

Technical Data Sheet

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Chantifix (20g/Lt) 1kg - LOUIS FRANCOIS

Item No.IPS0AU0000394
Stabilising agent for whipped cream. Helps to avoid excessive whisking of the cream and ensures a better emulsion and smoothness of the cream. Whipped cream holds its body and fresh texture longer. Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion

Description

Stabilising agent for whipped cream.
Helps to avoid excessive whisking of the cream and ensures a better emulsion and smoothness of the cream.
Whipped cream holds its body and fresh texture longer.

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.

Technical Data Sheet

Reviews (0)

There are no reviews yet.