Guar gum

$0.00

Guar gum

Description

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:

  • 10g/kg for dairy and reduced fat spreads
  • 5-10g/kg for ice cream, sorbets, pates, jellies, instant desserts, preserves, sauces
  • 2-5g/kg for baked goods: croissants, cakes, breads. Flavoured spirits made from grapes or apples. Flavoured dairy drinks

Usage guidelines:

  • If using with sugar or another starch, pre-blend before adding to liquid. Then stir well whilst mixing into cold or warm water.
  • If not mixing with sugar or another starch, sprinkle over the surface of the liquid before stirring to mix.

Guar gum is insoluble in alcohol or ether. This large 1kg tub is ideal for commercial use.

Ingredients: guar gum (E412)

  • Origin:France
  • Size:1kg
  • SKU:ML0033
  • Minimum shelf life:6 months

Yellow pectin

$0.00

Yellow pectin

Description

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:

  • Use 10-12g per kilo of total ingredients
  • Premix with other dry ingredients – for example sugars – and pour everything together into the liquid while stirring
  • Continue stirring up to 80/85°C, when the pectin will be fully dissolved

This large 1kg tub is ideal for commercial use.

Ingredients: pectin E440i, sodium & potassium tartrate E337, dextrose, sodic polyphosphate E452i

  • Origin:France
  • Size:1kg
  • SKU:ML0040
  • Minimum shelf life:3 months

Others related products 

  • Ascorbic acid
  • Citric acid
  • Sorbic acid
  • Tartric acid
  • Agar agar
  • Egg White Powder
  • Breadmaking improvers
  • Wheat starch
  • Native, pregelatinized, modiied corn
  • Baking Powder: balanced, retard and …..customized baking powder
  • Bavariage l: gelling mix for bavarois and •  •  •  •  …..mousses
  • Blanc Gallia
  • Kibbled malted wheat (HD300)…..(available as organic)
  • Kibbled malted rye (300) cakes)
  • Bumped: malted wheat
  • Caramel (various different  granulometries).
  • Fudges and Toffees
  • Ammonium acid carbonate
  • Sodium bicarbonate
  • Magnesium carbonate
  • Lota and kappa carraghenanes
  • Acidic caseins
  • Solubilized caseins
  • Chantiix
  • Calcium chloride
  • Carnauba wax
  • CMC carboxymethylcellulose
  • Beta-carotene colouring Sodium glutamate
  • Coffee colouring (Ryetone 240) Gluten
  • Caramel colouring (also available as a liquid)
  • Chocolate colouring
  • Orange yellow colouring
  • Lemon yellow colouring (tartrazine)
  • Titanium dioxide colouring
  • Strawberry red colouring
  • Ponceau RED 4R…..or cochineal red colouring
  • Mint green colouring
  • Pistachio green colouring
  • Coconut shells
  • Cysteine
  • Caramel inclusions and toppings
  • Diastatic malted wheat flour…..dextramalt
  • Dextrose
  • Disodium diphosphate
  • Egg glazing
  • Ethylvanillin
  • Malted oat flour
  • Diastatic malted barley flour…..(SFI, HDA)
  • Diastatic malted wheat lour (Zymax)
  • Diastatic malted wheat flour…..(Dextramalt) available as organic
  • Roasted malted wheat flour
  • Aromatic malted wheat flour…..(Wheatone, Maltimax)
  • Wheat germ flour
  • Rice flour
  • Aromatic malted rye flour (Flavamax)
  • Roasted malted rye flour…..(Ryetone 240)
  • Roasted barley flour (Bbmf, maltone,…..extratone, roalt, Dmf)
  • Potatoes starch
  • Flavamax aromatic malted rye flour
  • Malted oat flakes
  • Wheat flakes (available as organic)
  • Malted rye flakes (available as organic)
  • Fralase
  • Fresh cake
  • Fructose powder
  • Fudge (Caramels)
  • Galliasorb: liquid sorbitol
  • Gallibiscuit
  • Gallicrêpes: mix for pancakes
  • Gallidécor
  • Gallidonut: Mix for doughnuts
  • Gallifondant P83G
  • Galligen (emulsifying base for sponge…..cakes)
  • Galligum G: Guar gum flour
  • Gallimalt
  • Gallimousse: Emulsiier base for…..mousses and bavarois
  • Gallinap: Gelling agent mix for coating…..cakes
  • Gallinol
  • Gallipain: Concentrated bread making…..Improver
  • Gallisoft 90 %
  • Gallitem DATEM
  • Gelatin powder….100 and 200 bloom (including fish)
  • Gelatin Gold leaf
  • Sodium glutamate
  • Gluten
  • Glycerin
  • Tragacanth gum
  • Arabic gum powder
  • Astragalia gum
  • Carob gum
  • Tara gum
  • Gellan gum
  • Pale unwaxed shellac gum….or shellac gum
  • GalliaMaple syrup (medium, amber,….concentrated)
  • Malted barley syrup
  • Glucose syrup DE 40 special….confectionery
  • Glucose syrup DE 40 special pastry
  • Glucose syrup DE 60
  • Glucose syrup  powder….(different de)
  • Potassium sorbate
  • Sorbitol powder
  • Stab 2000: stabilizers for ice creams
  • Maple sugar
  • Popping candy
  • Inverted sugar
  • Vanilla sugar and vanillin sugar
  • Super Neutrose: stabilizer for sorbets
  • Talc
  • Potassium tartrate….of tartar
  • Toffees
  • Vanillin: powder and fine mesh
  • Wheatone – aromatic malted wheat flour
  • Zymax – Malted barley and wheat flour
  • Xanthan gum (various granulometries)
  • Buckwheat seeds
  • Seeds and seed mix
  • Hydrogenated copra vegetable fat 32/34
  • Vaseline oil
  • Impertart
  • Cereal inclusions and decorations
  • Isomalt
  • Gallia egg yolk powder
  • Calcium lactate
  • Lactose
  • Whey
  • Coconut milk powder
  • Full cream and skimmed milks powder
  • Soja lecithin powder or liquid E322….(with anti-oxidant effects)
  • Maltimax aromatic malted wheat flour
  • Maltitol powder
  • Maltodextrins
  • Milkovo: egg substitute
  • Meringue mix
  • Glycerol monostearate 40%
  • Muls’oil (emulsion for use with a spray….gun)
  • Toasted coconut medium grade….(sweetened or not)
  • Extra-ine, ine and medium desiccated
  • Coconut
  • Nollibel P15
  • Nougasec
  • Gallia whole eggs powder
  • Malted barley: Cristone 120
  • Coconut paste
  • Pectagel 843
  • Pectagel rose: stabilizer for acidic
  • Medium rapid set (non-amidated pectin)
  • Rapid set non-amidated pectin
  • NH and X58 pectin nappage
  • Maple chunks
  • E341iii tricalcium phosphate
  • Custard and lan preparation powder
  • Hot-prepared custard and flan mix
  • Calcium propionate
  • Ryetone 240 – Roasted malted rye lour
  • Toffee sauces and fillings,….milk caramel
  • Salt (sodium chloride)

Calcium lactate

$0.00

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

  • Origin: France
  • Size:1kg
  • SKU:ML0038
  • Minimum shelf life:1 year

Others related products 

  • Ascorbic acid
  • Citric acid
  • Sorbic acid
  • Tartric acid
  • Agar agar
  • Egg White Powder
  • Breadmaking improvers
  • Wheat starch
  • Native, pregelatinized, modiied corn
  • Baking Powder: balanced, retard and …..customized baking powder
  • Bavariage l: gelling mix for bavarois and •  •  •  •  …..mousses
  • Blanc Gallia
  • Kibbled malted wheat (HD300)…..(available as organic)
  • Kibbled malted rye (300) cakes)
  • Bumped: malted wheat
  • Caramel (various different  granulometries).
  • Fudges and Toffees
  • Ammonium acid carbonate
  • Sodium bicarbonate
  • Magnesium carbonate
  • Lota and kappa carraghenanes
  • Acidic caseins
  • Solubilized caseins
  • Chantiix
  • Calcium chloride
  • Carnauba wax
  • CMC carboxymethylcellulose
  • Beta-carotene colouring Sodium glutamate
  • Coffee colouring (Ryetone 240) Gluten
  • Caramel colouring (also available as a liquid)
  • Chocolate colouring
  • Orange yellow colouring
  • Lemon yellow colouring (tartrazine)
  • Titanium dioxide colouring
  • Strawberry red colouring
  • Ponceau RED 4R…..or cochineal red colouring
  • Mint green colouring
  • Pistachio green colouring
  • Coconut shells
  • Cysteine
  • Caramel inclusions and toppings
  • Diastatic malted wheat flour…..dextramalt
  • Dextrose
  • Disodium diphosphate
  • Egg glazing
  • Ethylvanillin
  • Malted oat flour
  • Diastatic malted barley flour…..(SFI, HDA)
  • Diastatic malted wheat lour (Zymax)
  • Diastatic malted wheat flour…..(Dextramalt) available as organic
  • Roasted malted wheat flour
  • Aromatic malted wheat flour…..(Wheatone, Maltimax)
  • Wheat germ flour
  • Rice flour
  • Aromatic malted rye flour (Flavamax)
  • Roasted malted rye flour…..(Ryetone 240)
  • Roasted barley flour (Bbmf, maltone,…..extratone, roalt, Dmf)
  • Potatoes starch
  • Flavamax aromatic malted rye flour
  • Malted oat flakes
  • Wheat flakes (available as organic)
  • Malted rye flakes (available as organic)
  • Fralase
  • Fresh cake
  • Fructose powder
  • Fudge (Caramels)
  • Galliasorb: liquid sorbitol
  • Gallibiscuit
  • Gallicrêpes: mix for pancakes
  • Gallidécor
  • Gallidonut: Mix for doughnuts
  • Gallifondant P83G
  • Galligen (emulsifying base for sponge…..cakes)
  • Galligum G: Guar gum flour
  • Gallimalt
  • Gallimousse: Emulsiier base for…..mousses and bavarois
  • Gallinap: Gelling agent mix for coating…..cakes
  • Gallinol
  • Gallipain: Concentrated bread making…..Improver
  • Gallisoft 90 %
  • Gallitem DATEM
  • Gelatin powder….100 and 200 bloom (including fish)
  • Gelatin Gold leaf
  • Sodium glutamate
  • Gluten
  • Glycerin
  • Tragacanth gum
  • Arabic gum powder
  • Astragalia gum
  • Carob gum
  • Tara gum
  • Gellan gum
  • Pale unwaxed shellac gum….or shellac gum
  • GalliaMaple syrup (medium, amber,….concentrated)
  • Malted barley syrup
  • Glucose syrup DE 40 special….confectionery
  • Glucose syrup DE 40 special pastry
  • Glucose syrup DE 60
  • Glucose syrup  powder….(different de)
  • Potassium sorbate
  • Sorbitol powder
  • Stab 2000: stabilizers for ice creams
  • Maple sugar
  • Popping candy
  • Inverted sugar
  • Vanilla sugar and vanillin sugar
  • Super Neutrose: stabilizer for sorbets
  • Talc
  • Potassium tartrate….of tartar
  • Toffees
  • Vanillin: powder and fine mesh
  • Wheatone – aromatic malted wheat flour
  • Zymax – Malted barley and wheat flour
  • Xanthan gum (various granulometries)
  • Buckwheat seeds
  • Seeds and seed mix
  • Hydrogenated copra vegetable fat 32/34
  • Vaseline oil
  • Impertart
  • Cereal inclusions and decorations
  • Isomalt
  • Gallia egg yolk powder
  • Calcium lactate
  • Lactose
  • Whey
  • Coconut milk powder
  • Full cream and skimmed milks powder
  • Soja lecithin powder or liquid E322….(with anti-oxidant effects)
  • Maltimax aromatic malted wheat flour
  • Maltitol powder
  • Maltodextrins
  • Milkovo: egg substitute
  • Meringue mix
  • Glycerol monostearate 40%
  • Muls’oil (emulsion for use with a spray….gun)
  • Toasted coconut medium grade….(sweetened or not)
  • Extra-ine, ine and medium desiccated
  • Coconut
  • Nollibel P15
  • Nougasec
  • Gallia whole eggs powder
  • Malted barley: Cristone 120
  • Coconut paste
  • Pectagel 843
  • Pectagel rose: stabilizer for acidic
  • Medium rapid set (non-amidated pectin)
  • Rapid set non-amidated pectin
  • NH and X58 pectin nappage
  • Maple chunks
  • E341iii tricalcium phosphate
  • Custard and lan preparation powder
  • Hot-prepared custard and flan mix
  • Calcium propionate
  • Ryetone 240 – Roasted malted rye lour
  • Toffee sauces and fillings,….milk caramel
  • Salt (sodium chloride)

Super neutrose gallia

$0.00
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:

  • Fruits sorbets 4 to 5 g/l

Directions for use:

  • Mix the sorbet stabiliser with the total quantity of sugar in the recipe.
  • Add this powder mix to the liquid in the recipe while stirring.  Sorbet stabiliser will form lumps when it comes into contact with fat meaning milk and cream are not suitable.
  • Let the mix rest for about 15 minutes for the maturation process (i.e. in order to let the stabiliser act correctly)
  • Increase the temperature while stirring, and continue as usual.

This large 1kg tub is ideal for commercial use.

Ingredients: glucose, thickening agent E410 (carob gum), gelling agents: E401 (alginate), E407 (carrageenans)

  • Size:1kg
  • SKU:ML0043
  • Minimum shelf life:1 year

Stab 2000

$0.00

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

  • Origin:France
  • Size:1kg
  • SKU:ML0042
  • Minimum shelf life:1 year

Other related products

    • Ascorbic acid
    • Citric acid
    • Sorbic acid
    • Tartric acid
    • Agar agar
    • Egg White Powder
    • Breadmaking improvers
    • Wheat starch
    • Native, pregelatinized, modiied corn
    • Baking Powder: balanced, retard and …..customized baking powder
    • Bavariage l: gelling mix for bavarois and •  •  •  •  …..mousses
    • Blanc Gallia
    • Kibbled malted wheat (HD300)…..(available as organic)
    • Kibbled malted rye (300) cakes)
    • Bumped: malted wheat
    • Caramel (various different  granulometries)
    • Fudges and Toffees
    • Ammonium acid carbonate
    • Sodium bicarbonate
    • Magnesium carbonate
    • Lota and kappa carraghenanes
    • Acidic caseins
    • Solubilized caseins
    • Chantiix
    • Calcium chloride
    • Carnauba wax
    • CMC carboxymethylcellulose
    • Beta-carotene colouring Sodium glutamate
    • Coffee colouring (Ryetone 240) Gluten
    • Caramel colouring (also available as a liquid)
    • Chocolate colouring
    • Orange yellow colouring
    • Lemon yellow colouring (tartrazine)
    • Titanium dioxide colouring
    • Strawberry red colouring
    • Ponceau RED 4R…..or cochineal red colouring
    • Mint green colouring
    • Pistachio green colouring
    • Coconut shells
    • Cysteine
    • Caramel inclusions and toppings
    • Diastatic malted wheat flour…..dextramalt
    • Dextrose
    • Disodium diphosphate
    • Egg glazing
    • Ethylvanillin
    • Malted oat flour
    • Diastatic malted barley flour…..(SFI, HDA)
    • Diastatic malted wheat lour (Zymax)
    • Diastatic malted wheat flour…..(Dextramalt) available as organic
    • Roasted malted wheat flour
    • Aromatic malted wheat flour…..(Wheatone, Maltimax)
    • Wheat germ flour
    • Rice flour
    • Aromatic malted rye flour (Flavamax)
    • Roasted malted rye flour…..(Ryetone 240)
    • Roasted barley flour (Bbmf, maltone,…..extratone, roalt, Dmf)
    • Potatoes starch
    • Flavamax aromatic malted rye flour
    • Malted oat flakes
    • Wheat flakes (available as organic)
    • Malted rye flakes (available as organic)
    • Fralase
    • Fresh cake
    • Fructose powder
    • Fudge (Caramels)
    • Galliasorb: liquid sorbitol
    • Gallibiscuit
    • Gallicrêpes: mix for pancakes
    • Gallidécor
    • Gallidonut: Mix for doughnuts
    • Gallifondant P83G
    • Galligen (emulsifying base for sponge…..cakes)
    • Galligum G: Guar gum flour
    • Gallimalt
    • Gallimousse: Emulsiier base for…..mousses and bavarois
    • Gallinap: Gelling agent mix for coating…..cakes
    • Gallinol
    • Gallipain: Concentrated bread making…..Improver
    • Gallisoft 90 %
    • Gallitem DATEM
    • Gelatin powde….100 and 200 bloom (including fish)
    • Gelatin Gold leaf
    • Sodium glutamate
    • Gluten
    • Glycerin
    • Tragacanth gum
    • Arabic gum powder
    • Astragalia gum
    • Carob gum
    • Tara gum
    • Gellan gum
    • Pale unwaxed shellac gum….or shellac gum
    • GalliaMaple syrup (medium, amber,….concentrated)
    • Malted barley syrup
    • Glucose syrup DE 40 special….confectionery
    • Glucose syrup DE 40 special pastry
    • Glucose syrup DE 60
    • Glucose syrup  powder….(different de)
    • Potassium sorbate
    • Sorbitol powder
    • Stab 2000: stabilizers for ice creams
    • Maple sugar
    • Popping candy
    • Inverted sugar
    • Vanilla sugar and vanillin sugar
    • Super Neutrose: stabilizer for sorbets
    • Talc
    • Potassium tartrate….of tartar
    • Toffees
    • Vanillin: powder and fine mesh
    • Wheatone – aromatic malted wheat flour
    • Zymax – Malted barley and wheat flour
    • Xanthan gum (various granulometries)
    • Buckwheat seeds
    • Seeds and seed mix
    • Hydrogenated copra vegetable fat 32/34
    • Vaseline oil
    • Impertart
    • Cereal inclusions and decorations
    • Isomalt
    • Gallia egg yolk powder
    • Calcium lactate
    • Lactose
    • Whey
    • Coconut milk powder
    • Full cream and skimmed milks powder
    • Soja lecithin powder or liquid E322….(with anti-oxidant effects)
    • Maltimax aromatic malted wheat flour
    • Maltitol powder
    • Maltodextrins
    • Milkovo: egg substitute
    • Meringue mix
    • Glycerol monostearate 40%
    • Muls’oil (emulsion for use with a spray….gun)
    • Toasted coconut medium grade….(sweetened or not)
    • Extra-ine, ine and medium desiccated
    • Coconut
    • Nollibel P15
    • Nougasec
    • Gallia whole eggs powder
    • Malted barley: Cristone 120
    • Coconut paste
    • Pectagel 843
    • Pectagel rose: stabilizer for acidic
    • Medium rapid set (non-amidated pectin)
    • Rapid set non-amidated pectin
    • NH and X58 pectin nappage
    • Maple chunks
    • E341iii tricalcium phosphate
    • Custard and lan preparation powder
    • Hot-prepared custard and flan mix
    • Calcium propionate
    • Ryetone 240 – Roasted malted rye lour
    • Toffee sauces and fillings,….milk caramel
    • Salt (sodium chloride)

Tartaric acid

$0.00

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:

  • Jams, jellies, marmalades, sweetened chestnut cream and other nuts, candied petals or candied fruit, 3.5g / Kg
  • Mead 1.5 to 2.50 g / litre
  • Prepared meats, meat curing, canning and semi-preserved meat, 0.5 to 1 g / Kg
  • Decorations, toppings, fillings for biscuits, confectionery, sauces, vinegar at pH <4.2, confectionery, chewing gum 2 to 5 g / Kg
  • Soft drinks (excluding fruit juice) 3-6 g / kg
  • Table olives 7-9 g / l
  • Cheeses from 20 to 30 g / Kg

This large 1kg tub is ideal for commercial use.

Ingredients: tartaric acid E334

  • Origin:France
  • Size:1kg
  • SKU:ML0028
  • Minimum shelf life:1 year
  • Other related products
    • Ascorbic acid
    • Citric acid
    • Sorbic acid
    • Tartric acid
    • Agar agar
    • Egg White Powder
    • Breadmaking improvers
    • Wheat starch
    • Native, pregelatinized, modiied corn
    • Baking Powder: balanced, retard and …..customized baking powder
    • Bavariage l: gelling mix for bavarois and •  •  •  •  …..mousses
    • Blanc Gallia
    • Kibbled malted wheat (HD300)…..(available as organic)
    • Kibbled malted rye (300) cakes)
    • Bumped: malted wheat
    • Caramel (various different  granulometries)
    • Fudges and Toffees
    • Ammonium acid carbonate
    • Sodium bicarbonate
    • Magnesium carbonate
    • Lota and kappa carraghenanes
    • Acidic caseins
    • Solubilized caseins
    • Chantiix
    • Calcium chloride
    • Carnauba wax
    • CMC carboxymethylcellulose
    • Beta-carotene colouring Sodium glutamate
    • Coffee colouring (Ryetone 240) Gluten
    • Caramel colouring (also available as a liquid)
    • Chocolate colouring
    • Orange yellow colouring
    • Lemon yellow colouring (tartrazine)
    • Titanium dioxide colouring
    • Strawberry red colouring
    • Ponceau RED 4R…..or cochineal red colouring
    • Mint green colouring
    • Pistachio green colouring
    • Coconut shells
    • Cysteine
    • Caramel inclusions and toppings
    • Diastatic malted wheat flour…..dextramalt
    • Dextrose
    • Disodium diphosphate
    • Egg glazing
    • Ethylvanillin
    • Malted oat flour
    • Diastatic malted barley flour…..(SFI, HDA)
    • Diastatic malted wheat lour (Zymax)
    • Diastatic malted wheat flour…..(Dextramalt) available as organic
    • Roasted malted wheat flour
    • Aromatic malted wheat flour…..(Wheatone, Maltimax)
    • Wheat germ flour
    • Rice flour
    • Aromatic malted rye flour (Flavamax)
    • Roasted malted rye flour…..(Ryetone 240)
    • Roasted barley flour (Bbmf, maltone,…..extratone, roalt, Dmf)
    • Potatoes starch
    • Flavamax aromatic malted rye flour
    • Malted oat flakes
    • Wheat flakes (available as organic)
    • Malted rye flakes (available as organic)
    • Fralase
    • Fresh cake
    • Fructose powder
    • Fudge (Caramels)
    • Galliasorb: liquid sorbitol
    • Gallibiscuit
    • Gallicrêpes: mix for pancakes
    • Gallidécor
    • Gallidonut: Mix for doughnuts
    • Gallifondant P83G
    • Galligen (emulsifying base for sponge…..cakes)
    • Galligum G: Guar gum flour
    • Gallimalt
    • Gallimousse: Emulsiier base for…..mousses and bavarois
    • Gallinap: Gelling agent mix for coating…..cakes
    • Gallinol
    • Gallipain: Concentrated bread making…..Improver
    • Gallisoft 90 %
    • Gallitem DATEM
    • Gelatin powde….100 and 200 bloom (including fish)
    • Gelatin Gold leaf
    • Sodium glutamate
    • Gluten
    • Glycerin
    • Tragacanth gum
    • Arabic gum powder
    • Astragalia gum
    • Carob gum
    • Tara gum
    • Gellan gum
    • Pale unwaxed shellac gum….or shellac gum
    • GalliaMaple syrup (medium, amber,….concentrated)
    • Malted barley syrup
    • Glucose syrup DE 40 special….confectionery
    • Glucose syrup DE 40 special pastry
    • Glucose syrup DE 60
    • Glucose syrup  powder….(different de)
    • Potassium sorbate
    • Sorbitol powder
    • Stab 2000: stabilizers for ice creams
    • Maple sugar
    • Popping candy
    • Inverted sugar
    • Vanilla sugar and vanillin sugar
    • Super Neutrose: stabilizer for sorbets
    • Talc
    • Potassium tartrate….of tartar
    • Toffees
    • Vanillin: powder and fine mesh
    • Wheatone – aromatic malted wheat flour
    • Zymax – Malted barley and wheat flour
    • Xanthan gum (various granulometries)
    • Buckwheat seeds
    • Seeds and seed mix
    • Hydrogenated copra vegetable fat 32/34
    • Vaseline oil
    • Impertart
    • Cereal inclusions and decorations
    • Isomalt
    • Gallia egg yolk powder
    • Calcium lactate
    • Lactose
    • Whey
    • Coconut milk powder
    • Full cream and skimmed milks powder
    • Soja lecithin powder or liquid E322….(with anti-oxidant effects)
    • Maltimax aromatic malted wheat flour
    • Maltitol powder
    • Maltodextrins
    • Milkovo: egg substitute
    • Meringue mix
    • Glycerol monostearate 40%
    • Muls’oil (emulsion for use with a spray….gun)
    • Toasted coconut medium grade….(sweetened or not)
    • Extra-ine, ine and medium desiccated
    • Coconut
    • Nollibel P15
    • Nougasec
    • Gallia whole eggs powder
    • Malted barley: Cristone 120
    • Coconut paste
    • Pectagel 843
    • Pectagel rose: stabilizer for acidic
    • Medium rapid set (non-amidated pectin)
    • Rapid set non-amidated pectin
    • NH and X58 pectin nappage
    • Maple chunks
    • E341iii tricalcium phosphate
    • Custard and lan preparation powder
    • Hot-prepared custard and flan mix
    • Calcium propionate
    • Ryetone 240 – Roasted malted rye lour
    • Toffee sauces and fillings,….milk caramel
    • Salt (sodium chloride)

Citric acid monohydrated

$0.00

Description

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:

  • In alcoholic drinks made from grapes or apples, 3-6g/ Kg
  • Ice creams and sorbets, 5-10g/ Kg
  • Pear, peach or apple juice, confectionery, preserves, candied fruit, nut purees, 2-5g/ Kg
  • Semi-preserved and preserved meats, dipping solution for shrimps (helps bring pH from 9 to 7), 0.5-1g/ Kg
  • Dehydrated potatoes in flakes, 100-200mg/ Kg

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

Other related products

  • Ascorbic acid
  • Citric acid
  • Sorbic acid
  • Tartric acid
  • Agar agar
  • Egg White Powder
  • Breadmaking improvers
  • Wheat starch
  • Native, pregelatinized, modiied corn
  • Baking Powder: balanced, retard and …..customized baking powder
  • Bavariage l: gelling mix for bavarois and •  •  •  •  …..mousses
  • Blanc Gallia
  • Kibbled malted wheat (HD300)…..(available as organic)
  • Kibbled malted rye (300) cakes)
  • Bumped: malted wheat
  • Caramel (various different  granulometries)
  • Fudges and Toffees
  • Ammonium acid carbonate
  • Sodium bicarbonate
  • Magnesium carbonate
  • Lota and kappa carraghenanes
  • Acidic caseins
  • Solubilized caseins
  • Chantiix
  • Calcium chloride
  • Carnauba wax
  • CMC carboxymethylcellulose
  • Beta-carotene colouring Sodium glutamate
  • Coffee colouring (Ryetone 240) Gluten
  • Caramel colouring (also available as a liquid)
  • Chocolate colouring
  • Orange yellow colouring
  • Lemon yellow colouring (tartrazine)
  • Titanium dioxide colouring
  • Strawberry red colouring
  • Ponceau RED 4R…..or cochineal red colouring
  • Mint green colouring
  • Pistachio green colouring
  • Coconut shells
  • Cysteine
  • Caramel inclusions and toppings
  • Diastatic malted wheat flour…..dextramalt
  • Dextrose
  • Disodium diphosphate
  • Egg glazing
  • Ethylvanillin
  • Malted oat flour
  • Diastatic malted barley flour…..(SFI, HDA)
  • Diastatic malted wheat lour (Zymax)
  • Diastatic malted wheat flour…..(Dextramalt) available as organic
  • Roasted malted wheat flour
  • Aromatic malted wheat flour…..(Wheatone, Maltimax)
  • Wheat germ flour
  • Rice flour
  • Aromatic malted rye flour (Flavamax)
  • Roasted malted rye flour…..(Ryetone 240)
  • Roasted barley flour (Bbmf, maltone,…..extratone, roalt, Dmf)
  • Potatoes starch
  • Flavamax aromatic malted rye flour
  • Malted oat flakes
  • Wheat flakes (available as organic)
  • Malted rye flakes (available as organic)
  • Fralase
  • Fresh cake
  • Fructose powder
  • Fudge (Caramels)
  • Galliasorb: liquid sorbitol
  • Gallibiscuit
  • Gallicrêpes: mix for pancakes
  • Gallidécor
  • Gallidonut: Mix for doughnuts
  • Gallifondant P83G
  • Galligen (emulsifying base for sponge…..cakes)
  • Galligum G: Guar gum flour
  • Gallimalt
  • Gallimousse: Emulsiier base for…..mousses and bavarois
  • Gallinap: Gelling agent mix for coating…..cakes
  • Gallinol
  • Gallipain: Concentrated bread making…..Improver
  • Gallisoft 90 %
  • Gallitem DATEM
  • Gelatin powde….100 and 200 bloom (including fish)
  • Gelatin Gold leaf
  • Sodium glutamate
  • Gluten
  • Glycerin
  • Tragacanth gum
  • Arabic gum powder
  • Astragalia gum
  • Carob gum
  • Tara gum
  • Gellan gum
  • Pale unwaxed shellac gum….or shellac gum
  • GalliaMaple syrup (medium, amber,….concentrated)
  • Malted barley syrup
  • Glucose syrup DE 40 special….confectionery
  • Glucose syrup DE 40 special pastry
  • Glucose syrup DE 60
  • Glucose syrup  powder….(different de)
  • Potassium sorbate
  • Sorbitol powder
  • Stab 2000: stabilizers for ice creams
  • Maple sugar
  • Popping candy
  • Inverted sugar
  • Vanilla sugar and vanillin sugar
  • Super Neutrose: stabilizer for sorbets
  • Talc
  • Potassium tartrate….of tartar
  • Toffees
  • Vanillin: powder and fine mesh
  • Wheatone – aromatic malted wheat flour
  • Zymax – Malted barley and wheat flour
  • Xanthan gum (various granulometries)
  • Buckwheat seeds
  • Seeds and seed mix
  • Hydrogenated copra vegetable fat 32/34
  • Vaseline oil
  • Impertart
  • Cereal inclusions and decorations
  • Isomalt
  • Gallia egg yolk powder
  • Calcium lactate
  • Lactose
  • Whey
  • Coconut milk powder
  • Full cream and skimmed milks powder
  • Soja lecithin powder or liquid E322….(with anti-oxidant effects)
  • Maltimax aromatic malted wheat flour
  • Maltitol powder
  • Maltodextrins
  • Milkovo: egg substitute
  • Meringue mix
  • Glycerol monostearate 40%
  • Muls’oil (emulsion for use with a spray….gun)
  • Toasted coconut medium grade….(sweetened or not)
  • Extra-ine, ine and medium desiccated
  • Coconut
  • Nollibel P15
  • Nougasec
  • Gallia whole eggs powder
  • Malted barley: Cristone 120
  • Coconut paste
  • Pectagel 843
  • Pectagel rose: stabilizer for acidic
  • Medium rapid set (non-amidated pectin)
  • Rapid set non-amidated pectin
  • NH and X58 pectin nappage
  • Maple chunks
  • E341iii tricalcium phosphate
  • Custard and lan preparation powder
  • Hot-prepared custard and flan mix
  • Calcium propionate
  • Ryetone 240 – Roasted malted rye lour
  • Toffee sauces and fillings,….milk caramel
  • Salt (sodium chloride)