List of products by manufacturer Louis François

Since 1908, Louis François develops high quality food ingredients to professional chefs. An undisputed reference in the world of pastry.

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Showing 1 - 12 of 29 items
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    18,35 € Available
    1 avis

    The most famous use for cream of tartar is to stabilize and increase the volume of egg whites when making meringues or soufflés. The cream of tartar also allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. It also prevents sugar from crystallizing, so you can add it to your syrups, candies,...

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    18,35 €
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    4,95 € Available
    8 avis

    Cream of tartar E336. The most famous use for cream of tartar is to stabilize and increase the volume of egg whites when making meringues or soufflés. The cream of tartar also allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. It also prevents sugar from crystallizing, so you can add it to...

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    4,95 €
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    41,10 € Available
    1 avis

    Powdered egg whites are pasteurised egg whites that have been dehydrated and ground into a powder. This powder is widely used in bakery and pastry applications (meringue, soufflé, ice cream and sorbet, curd, marzipan, icings). They have better whipping and aeration properties than fresh egg whites. Added in small quantities to fresh or frozen egg whites,...

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    41,10 €
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    7,95 € Available
    9 avis

    Egg whites powder Gallia. Powdered egg whites are pasteurised egg whites that have been dehydrated and ground into a powder. This powder is widely used in bakery and pastry applications (meringue, soufflé, ice cream and sorbet, curd, marzipan, icings). They have better whipping and aeration properties than fresh egg whites. Added in small quantities to...

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    7,95 €
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    27,40 € Available
    1 avis

    All the advantages and properties of fresh egg yolk with the sanitary quality as well. This product is recommended to make mayonnaise, sauces, entremets, creams, or to glaze your pastries. 1 kg of powder represents 130 egg yolks.

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    27,40 €
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    6,00 € Available

    Egg yolks powder Gallia. All the advantages and properties of fresh egg yolk with the sanitary quality as well. This product is recommended to make mayonnaise, sauces, entremets, creams, or to glaze your pastries. 1 kg of powder represents 130 egg yolks. Repackaging by Labo&Gato.

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    6,00 €
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    42,70 € Out of stock

    Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...

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    42,70 €
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    7,75 € Pre-order product (+/- 2 days + delivery)
    7 avis

    Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc. Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a...

    Pre-order product (+/- 2 days + delivery)
    7,75 €
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    9,10 € Out of stock
    1 avis

    Fresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant.

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    9,10 €
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    3,45 € Available

    Fresh Cake. Fresh cake is ideal for making cakes, sponge cakes, madeleines, sponges, swiss rolls, macaroons, almond pastries. It preserves softness better, reduces moulds development, fix the flavours, and improves the texture and fondant. Repackaging by Labo&Gato.

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    3,45 €
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    12,05 € Available
    11 avis

    Invert sugar, also called Trimoline, is a white paste used in pastry and confectionery to slow down the crystallisation process of sugars. It has several advantages : - it improves the doughs shelf life and texture - it balances the humidity rate - it allows a crispy and golden crust - it maintains the products softness and freshness - it enhances...

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    12,05 €
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    16,15 € Available

    Made from beet sugar, isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include an increased resistance to humidity therefore, less sticky to work with and less prone to clouding, and a better resistance...

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    16,15 €
Showing 1 - 12 of 29 items