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Stabiliser Super Neutrose LF1990B 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000423
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anti crystallisation property allows it to absorb the residual water of mixes composed of fresh or reconstituted milk, sugar, aromas, cream or butter. It corrects the mixed viscosity, improves the smoothness and delicacy, a

Description

Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anti crystallisation property allows it to absorb the residual water of mixes composed of fresh or reconstituted milk, sugar, aromas, cream or butter. It corrects the mixed viscosity, improves the smoothness and delicacy, and delays the ice melting.

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

Technical Data Sheet

Reviews (0)

There are no reviews yet.

Stabiliser Super Neutrose LF1990B 1kg - LOUIS FRANCOIS

Item No. IPS0AU0000423
Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anti crystallisation property allows it to absorb the residual water of mixes composed of fresh or reconstituted milk, sugar, aromas, cream or butter. It corrects the mixed viscosity, improves the smoothness and delicacy, a

Description

Super Neutrose is a special stabilising agent for sorbets and ice cream. Its anti crystallisation property allows it to absorb the residual water of mixes composed of fresh or reconstituted milk, sugar, aromas, cream or butter. It corrects the mixed viscosity, improves the smoothness and delicacy, and delays the ice melting.

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

Technical Data Sheet

Reviews (0)

There are no reviews yet.