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Soy Lecithin 1kg LF1245A - LOUIS FRANCOIS

Item No. IPS0AU0000359
Emulsifier and antioxidant. Mainly used in bakery and chocolate making. Also used as a releasing agent (wafers). Can be used for making skin and espumas. 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 an

Description

Emulsifier and antioxidant. Mainly used in bakery and chocolate making.
Also used as a releasing agent (wafers). Can be used for making skin and espumas.

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

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There are no reviews yet.

Soy Lecithin 1kg LF1245A - LOUIS FRANCOIS

Item No. IPS0AU0000359
Emulsifier and antioxidant. Mainly used in bakery and chocolate making. Also used as a releasing agent (wafers). Can be used for making skin and espumas. 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 an

Description

Emulsifier and antioxidant. Mainly used in bakery and chocolate making.
Also used as a releasing agent (wafers). Can be used for making skin and espumas.

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.