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.
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.
- Country of Origin - France
Ingredients: Louis Francois- Pectin
Ingredients: Pectin E440ii, Sucrose, sequestrant; E450i, E341iii
