Gallimousse 1kg - LOUIS FRANCOIS
Item No. IPS0AU0000395
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Expansion agent used for making aerated creamy desserts, refrigerated or frozen. Dose: 60 to 100 g/l of milk. 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.
Description
Expansion agent used for making aerated creamy desserts, refrigerated or frozen.
Dose: 60 to 100 g/l of milk.
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.
Dose: 60 to 100 g/l of milk.
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.
Specifications
- Country of Origin
- France
- Preservation
- Ambient
Reviews (0)
There are no reviews yet.
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Gallimousse 1kg - LOUIS FRANCOIS
Item No. IPS0AU0000395
Expansion agent used for making aerated creamy desserts, refrigerated or frozen. Dose: 60 to 100 g/l of milk. 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.
Description
Expansion agent used for making aerated creamy desserts, refrigerated or frozen.
Dose: 60 to 100 g/l of milk.
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.
Dose: 60 to 100 g/l of milk.
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.
Specifications
- Country of Origin
- France
- Preservation
- Ambient
Reviews (0)
There are no reviews yet.