Nougasec (70-100g/kg) 1kg - LOUIS FRANCOIS
Item No. IPS0AU0000392
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Nougasec radically suppresses the risk of humidity damage and ensures an extended conservation of nougatines, nougats, pralines, ice cream cones and crêpes dentelles. It also prevents the sweating and clumping of cooked sugars. Cooked sugars and especially nougatine, along with a certain variety of
Description
Nougasec radically suppresses the risk of humidity damage and ensures an extended conservation of nougatines, nougats, pralines, ice cream cones and crêpes dentelles. It also prevents the sweating and clumping of cooked sugars.
Cooked sugars and especially nougatine, along with a certain variety of nougats are very hygroscopic and their conservation has always been a problem. With Nougasec, this is no longer a problem.
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.
Cooked sugars and especially nougatine, along with a certain variety of nougats are very hygroscopic and their conservation has always been a problem. With Nougasec, this is no longer a problem.
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
- Brands
- Louis Francois
- Country of Origin
- France
- Storage Temperature
- Ambient General 12°C
- Unit of Measure
- POT
Reviews (0)
There are no reviews yet.
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Nougasec (70-100g/kg) 1kg - LOUIS FRANCOIS
Item No. IPS0AU0000392
Nougasec radically suppresses the risk of humidity damage and ensures an extended conservation of nougatines, nougats, pralines, ice cream cones and crêpes dentelles. It also prevents the sweating and clumping of cooked sugars. Cooked sugars and especially nougatine, along with a certain variety of
Description
Nougasec radically suppresses the risk of humidity damage and ensures an extended conservation of nougatines, nougats, pralines, ice cream cones and crêpes dentelles. It also prevents the sweating and clumping of cooked sugars.
Cooked sugars and especially nougatine, along with a certain variety of nougats are very hygroscopic and their conservation has always been a problem. With Nougasec, this is no longer a problem.
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.
Cooked sugars and especially nougatine, along with a certain variety of nougats are very hygroscopic and their conservation has always been a problem. With Nougasec, this is no longer a problem.
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
- Brands
- Louis Francois
- Country of Origin
- France
- Storage Temperature
- Ambient General 12°C
- Unit of Measure
- POT
Reviews (0)
There are no reviews yet.