Pectin X58 1kg LF1628A - LOUIS FRANCOIS

Item No.IPS0AU0000389
Thickening or gelifying texture agent. Allows to make reusable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C. Can also be used in candy to make acid stuffings such as for chocolate shells. Thermorevers

Description

Thickening or gelifying texture agent.
Allows to make reusable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C.
Can also be used in candy to make acid stuffings such as for chocolate shells.
Thermoreversible gel supports freezing.

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.

Technical Data Sheet

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Pectin X58 1kg LF1628A - LOUIS FRANCOIS

Item No.IPS0AU0000389
Thickening or gelifying texture agent. Allows to make reusable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C. Can also be used in candy to make acid stuffings such as for chocolate shells. Thermorevers

Description

Thickening or gelifying texture agent.
Allows to make reusable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C.
Can also be used in candy to make acid stuffings such as for chocolate shells.
Thermoreversible gel supports freezing.

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.

Technical Data Sheet

Reviews (0)

There are no reviews yet.