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Pea Protein Powder 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000504
Thick gelling agent, this water soluble powder works as a heat stable whipping agent and functions neutrally as well in acidic conditions.   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

Description

Thick gelling agent, this water soluble powder works as a heat stable whipping agent and functions neutrally as well in acidic conditions.  

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

Technical Data Sheet

Reviews (0)

There are no reviews yet.

Pea Protein Powder 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000504
Thick gelling agent, this water soluble powder works as a heat stable whipping agent and functions neutrally as well in acidic conditions.   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

Description

Thick gelling agent, this water soluble powder works as a heat stable whipping agent and functions neutrally as well in acidic conditions.  

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

Technical Data Sheet

Reviews (0)

There are no reviews yet.