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Gelatine Powder 200 Bloom Bovine 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000379
Food grade gelatine powder derived from bovine extraction. Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.   Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on th

Description

Food grade gelatine powder derived from bovine extraction. Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
 
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/Region of Origin Code
France

Reviews (0)

There are no reviews yet.

Gelatine Powder 200 Bloom Bovine 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000379
Food grade gelatine powder derived from bovine extraction. Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.   Who is Louis Francois? Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on th

Description

Food grade gelatine powder derived from bovine extraction. Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
 
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/Region of Origin Code
France

Reviews (0)

There are no reviews yet.