Pectin 325 Nh 95 Louis François | 25kg Pot
Item No. IPS0AU0000546
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Pectin 325 NH 95 is a vegetable substance, satble when frozen, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées, etc. 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
Description
Pectin 325 NH 95 is a vegetable substance, satble when frozen, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées, etc.
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.
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
- Storage Temperature
- Ambient General 12°C
- Unit of Measure
- POT
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There are no reviews yet.
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Pectin 325 Nh 95 Louis François | 25kg Pot
Item No. IPS0AU0000546
Pectin 325 NH 95 is a vegetable substance, satble when frozen, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées, etc. 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
Description
Pectin 325 NH 95 is a vegetable substance, satble when frozen, mainly used in the preparation of fruit-based jams, thick sauces for coating, purées, etc.
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.
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
- Storage Temperature
- Ambient General 12°C
- Unit of Measure
- POT
Reviews (0)
There are no reviews yet.