Guar gum
Louis Francois galligum guar, or guar gum, is a natural product ground from dried guar seeds and is commonly used to thicken sauces. The off-white powder is tasteless, and it hydrates quickly and easily in cold or warm water.
Recommended dosage:
Usage guidelines:
Guar gum is insoluble in alcohol or ether. This large 1kg tub is ideal for commercial use.
Ingredients: guar gum (E412)
Yellow pectin
Louis Francois yellow pectin is a powder used to set sugar rich fruit purees and juices into non-reversible substances, which cannot be melted and reset through heating. Great for jellies, patisserie, and fruit gums or candies. Can be used alongside tartaric acid to help the gelling process.
To use the powdered pectin:
This large 1kg tub is ideal for commercial use.
Ingredients: pectin E440i, sodium & potassium tartrate E337, dextrose, sodic polyphosphate E452i
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Calcium Lactate
Description
Louis Francois calcium lactate is a white tasteless powder used in cheese making to improve taste and texture, and in bread making to help the yeast to develop. Also use this calcium salt in the modernist technique of spherification to make flavoured ‘caviar’.
The quantity of calcium lactate needed will vary, generally 1-9%, according to the recipe, the type of result desired and the acidity of the liquid it is added to.
This large 1kg tub is ideal for commercial use.
Ingredients: calcium lactate E327
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Super Neutrose Gallia
Description
Louis Francois super neutrose gallia is a sorbet stabiliser, designed to stop crystals from forming as liquids set. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the sorbet is carried to table.
Recommended dose:
Directions for use:
This large 1kg tub is ideal for commercial use.
Ingredients: glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)
Stab 2000
Description
Louis Francois stab 2000 is an ice cream stabiliser, that is designed to delay crystals forming as ice cream freezes. This ensures a smooth texture and softer scoop. It also helps increase volume, and slows melting.
Dosage instructions
For ice cream with a low fat content (less than 7.5%), use 4-5 grams per litre
For creams and ice creams with a high fat content (10-12%), use 2 to 3 grams per litre
To use
Without changing the recipe, blend the stabiliser with all or part of the sugar.
Pour into cold milk or cream, whilst stirring. Rest for 15 minutes to allow the stabilizer to hydrate.
Increase temperature and proceed as usual.
This large 1kg tub is ideal for commercial use.
Ingredients: glucose syrup, carob gum, sodium alginate, carrageenan, mono and diglycerides fat
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Tartaric acid, 1Kg
Description
Louis Francois tartaric acid is a white crystalline powder used to lower the pH of foods. It inhibits browning and preserves colour, and can also enhance acidic flavours such as lemon or gooseberry in confectionery. Also helps the gelling process along with pectin. A rough usage guide is as follows:
This large 1kg tub is ideal for commercial use.
Ingredients: tartaric acid E334
Louis Francois citric acid is a natural preservative found in citrus fruits. Use in homemade cordials and jams, or prevent discolouration in fruit salads or avocados. The white powder has the familiarly tart flavour of citrus fruits, so is often used to make sour candies. It is also used in modernist cuisine to adjust the pH balance, or as an emulsifier.
A rough usage guide is as follows:
This large 1kg tub is ideal for commercial use.
Ingredients: citric acid monohydrate E330, sour salt
Origin:France
Size:1kg
SKU:ML0027
Minimum shelf life:1 year
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