{"title":"Louis Francois","description":"\u003ch3\u003eLouis Francois 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.\u003c\/h3\u003e\n\u003ch3\u003eHe 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.\u003c\/h3\u003e\n\u003ch3\u003eLouis Francois continued his passion for innovation and excellence for over a century.  With a production site and a laboratory near Paris (Ile de France), Louis Francois produces and sells today a wide range of products intended for Bread, Pastry, Chocolate,Confectionery, Ice-cream and Gastronomy making Industries over the whole world.\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LouisFrancoisLogo_240x240.jpg?v=1671313472\"\u003e\u003c\/p\u003e","products":[{"product_id":"louis-francois-pectin-nh-nappage","title":"LOUIS FRANCOIS Pectin NH Nappage","description":"\u003cp\u003eLouis Francois Pectin NH Nappage is a low methoxyl amidated pectin designed for thermoreversible fruit glazes, toppings, and nappage-style applications. It creates a clean, glossy finish and is especially useful when you want a fruit glaze that can be reheated and used again during production or service.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It dissolves best at 80–85°C with good mixing. In calcium-rich environments such as milk or hard water, it may need a little more time or a sequestrant for even hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.80 to 1.20% of total recipe weight, depending on the viscosity you want and the calcium level of the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit glazes for tarts, entremets, and plated desserts\u003c\/li\u003e\n\u003cli\u003ePulped fruit toppings with even texture and shine\u003c\/li\u003e\n\u003cli\u003eReheat-friendly nappage for service or production use\u003c\/li\u003e\n\u003cli\u003eRefrigerated fruit layers and glossy finishing glazes\u003c\/li\u003e\n\u003cli\u003eLow-sugar or plant-based fruit applications where reworkability matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels on cooling in the presence of calcium, is thermoreversible, and develops its full texture over about 24 hours. It works well in both clear and fruit-rich preparations.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Yellow Pectin, Pectin NH Nappage is reheatable and better suited to glossy fruit glazes rather than firm, traditional confectionery gels. Compared with 325NH95, it is more specifically designed for surface glazes and nappage, while 325NH95 is more useful for gelled fruit preparations and inserts. Compared with acid-free pectins like X58, it is the better choice for fruit-based and acidic applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin derived from apple, citrus, and maize, combined with sequestrants, tricalcium phosphate, and sucrose or dextrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29308222308375,"sku":"","price":21.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29308222341143,"sku":"1622A","price":113.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinNHNappage1.jpg?v=1726723530"},{"product_id":"louis-francois-agar-agar","title":"LOUIS FRANCOIS Agar Agar – Professional-Grade Gelling Agent for Precision and Clarity","description":"\u003cp\u003eLouis Francois Agar Agar is a plant-based gelling agent made from red algae. It creates clear, firm, brittle gels with a clean, neutral taste, making it especially useful for molded jellies, fruit layers, plated desserts, and savoury gels where structure and clarity matter.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAgar must be fully boiled to activate. Once dissolved, it sets as it cools and can be remelted by reheating. It works best in water-based systems, while strong acidity or alcohol can reduce its gelling power.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePressurized creams, low-fat creams: 0.5–1 g\/kg\u003c\/li\u003e\n\u003cli\u003eFlavoured milk drinks: 1–2 g\/L\u003c\/li\u003e\n\u003cli\u003eLight creams: 2–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eDairy products, sauces, soups: 5–10 g\/L\u003c\/li\u003e\n\u003cli\u003eCookies, pastries, ice cream, fish-based preparations: 5–10 g\/kg\u003c\/li\u003e\n\u003cli\u003eConfectionery, dairy specialties: 10–20 g\/kg\u003c\/li\u003e\n\u003cli\u003eDietetic products: 20–40 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClear fruit gelée layers and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eMolded jellies and hot-service gels\u003c\/li\u003e\n\u003cli\u003eVegan gelled desserts and garnishes\u003c\/li\u003e\n\u003cli\u003ePâte de fruit and confectionery with a firm bite\u003c\/li\u003e\n\u003cli\u003eSavoury aspics, terrines, soups, and sauces\u003c\/li\u003e\n\u003cli\u003eLow-fat or dairy-free recipes where you want structure without added fat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with no noticeable odour or taste. It forms a firm, brittle gel after boiling and cooling, is thermoreversible, and is not ideal for freezing and thawing. Extended storage can lead to some syneresis.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with gelatin, agar sets faster, holds at higher temperatures, and is better for warm-service or heat-stable applications. Compared with pectin or gellan in freeze-thaw systems, it is less suitable for frozen applications, but it gives a firmer, cleaner-cut gel. Compared with typical retail agar powders, Louis Francois agar is known to produce more consistent gel strength, cleaner flavour neutrality, and better clarity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from Gracilaria red algae.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":29373694967831,"sku":"","price":23.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":29373695000599,"sku":"130A","price":123.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedAgarAgar1.jpg?v=1726718236"},{"product_id":"louis-francois-blanc-gallia-egg-white-powder","title":"LOUIS FRANCOIS Blanc Gallia – Egg White Powder for Baking \u0026 Pastry","description":"\u003cp\u003eLouis Francois Blanc Gallia is a professional powdered egg white designed for strong foaming, better stability, and reliable volume in pastry and confectionery. It is spray-dried and pasteurized, and it is formulated with xanthan gum and triethyl citrate to help create more stable whipped egg white preparations. It is especially useful for meringues, macarons, mousses, marshmallows, nougat, and other recipes where consistency matters.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eRehydrate in cold water, then whip until full volume develops. For best results, start mixing on low speed, sprinkle the powder in evenly, then increase to medium-high speed and whip for about 10 minutes. Room-temperature preparations whip best, and any traces of fat or yolk will reduce expansion. It can also be added at 2 to 5% to fresh or frozen egg whites to improve volume and help prevent graining.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMacarons and almond biscuits: 75 g per 1 L water\u003c\/li\u003e\n\u003cli\u003eMousses and soft meringues: 150 g per 1 L water\u003c\/li\u003e\n\u003cli\u003eConfectionery such as nougat: 160 g per 1 L water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eUse Blanc Gallia for macarons with a more uniform meringue base and better shell formation, soft meringues and mousses with a light but stable texture, and confectionery such as nougat, marshmallows, and other aerated candies. It is also useful for glossy finishing foams, soufflé bases, and whipped batters that need dependable hold.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white powder with a neutral flavour and odour. It hydrates and whips quickly, gives strong expansion, and produces a stable foam that is well suited to delicate or longer-hold applications. It is also pasteurized for food safety.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with standard powdered egg whites, Blanc Gallia is designed for faster foam development, better volume retention, and more stable whipping performance. Compared with fresh egg whites, it offers more consistency from batch to batch and can be easier to scale in production. It is also useful in demanding pastry and confectionery work where graining, deflation, and timing can affect the final result.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePasteurized, spray-dried egg white stabilized with xanthan gum and triethyl citrate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"70g","offer_id":29391471706135,"sku":"","price":17.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":36872967389345,"sku":"251B","price":113.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISBlancGallia_PowderedEggWhites_Albumin_1.jpg?v=1726729077"},{"product_id":"louis-francois-soy-lecithin","title":"LOUIS FRANCOIS Soy Lecithin – Natural Emulsifier for Foams, Sauces \u0026 Bakery","description":"\u003cp\u003eLouis Francois Soy Lecithin Powder is a plant-based emulsifier made from non-GMO soybeans. It helps combine water and fat, improve texture, and support shelf life in bakery, chocolate, sauces, and modern pastry applications. Rich in phospholipids, it is a practical choice when you want smoother emulsions, better hydration, and more consistent structure.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into liquids or dry ingredients, depending on the recipe. For foams and emulsions, use an immersion blender or whisk for full dispersion. It is water-soluble and oil-dispersible, so it works well in both hot and cold processes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and biscuits: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eMargarine and spreads: 1–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eChocolate: 3–5 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust according to the formula and the result you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves moisture, volume, and shelf life in cakes and baked goods\u003c\/li\u003e\n\u003cli\u003eReduces crumbliness and improves handling in cookies, biscuits, and wafers\u003c\/li\u003e\n\u003cli\u003eHelps improve fluidity, shine, and texture in chocolate and ganache\u003c\/li\u003e\n\u003cli\u003eCreates stable foams and smooth emulsions for sauces and modern pastry work\u003c\/li\u003e\n\u003cli\u003eSupports more uniform texture in spreads and plant-based emulsions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eLight yellow to light brown powder with a mild soy aroma. It is soluble in water, dispersible in oil, and useful for improving emulsions, hydration, texture, and volume. It is also non-GMO, but contains soy as an allergen.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with liquid lecithin, this powder format is easier to measure accurately and simpler to use in dry mixes. Compared with lower-grade or non-standardized lecithins, it is positioned for more reliable dispersion and smoother integration in bakery, confectionery, and emulsified recipes.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from non-GMO soybeans and composed mainly of phospholipids and triglycerides.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":29511195721751,"sku":"","price":14.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":31519234195520,"sku":"1245A","price":68.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedSoyLecithin1.jpg?v=1726714960"},{"product_id":"louis-francois-fish-gelatin-200-bloom","title":"LOUIS FRANCOIS Fish Gelatin Powder – 200 Bloom, Halal \u0026 Pescatarian","description":"\u003cp\u003eLouis Francois Fish Gelatin 200 Bloom is a fish-based gelling agent for pastry, confectionery, and savoury applications. It gives a soft to medium-firm gel with a clean finish, neutral flavour, and good clarity, making it a strong choice for mousses, jellies, aspics, marshmallows, and other preparations where you want classic gelatin performance in a non-mammalian format.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSprinkle the gelatin into cold water at about 5 times its weight, stir gently, and let it bloom for at least 1 hour. Melt at around 55°C until fully dissolved, without exceeding 80°C. Once melted, keep refrigerated with film in contact and use within 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 4% of total recipe weight, depending on the texture you want:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 to 2% for soft-set preparations\u003c\/li\u003e\n\u003cli\u003e2 to 4% for firmer applications such as jellies or molded inserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses, panna cottas, and creamy desserts with a delicate set\u003c\/li\u003e\n\u003cli\u003eJellied inserts and aspics\u003c\/li\u003e\n\u003cli\u003eMarshmallows, jelly candies, and chewy confectionery\u003c\/li\u003e\n\u003cli\u003eFoams and aerated preparations that need structure and elasticity\u003c\/li\u003e\n\u003cli\u003eClarification of consommés and juices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white, odourless powder with a neutral taste. It hydrates in cold water, melts in warm water, and gives a soft to medium-firm gel with a clean finish. This format is also practical for precise scaling and easy adjustment across different batch sizes.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with bovine gelatin 200 bloom, fish gelatin generally gives a slightly softer gel and lower thermal stability. Compared with porcine gelatin 200 bloom, it offers a similar clean finish but is better suited to customers looking for a fish-based alternative. Compared with higher-bloom fish gelatin such as 240 bloom, this 200 bloom version is the better choice when you want a more delicate set rather than a firmer, more elastic gel. For production use, the powder format also gives more flexibility than sheets when you want precise scaling or easy batch adjustments.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProtein extracted from acid-treated fish skin of various fish species.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":34616082858145,"sku":"","price":21.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34616082923681,"sku":"10023","price":131.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFishGelatinPowder_GoldGrade_HalalandKosher1_f1bd1f92-3d83-45aa-a920-400c236ce386.jpg?v=1726703269"},{"product_id":"louis-francois-porcine-gelatin-powder-200-bloom","title":"LOUIS FRANCOIS Porcine Gelatin Powder – 200 Bloom","description":"\u003cp\u003eLouis Francois Porcine Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent made from pig skin. It creates a firm yet elastic gel, making it a reliable choice for mousses, panna cotta, jellies, marshmallows, terrines, aspics, and other preparations that need clean texture and dependable setting power.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSprinkle the gelatin into cold water at about 5 times its weight, stir gently, and let it bloom for at least 1 hour. Then melt gently in a water bath at around 55°C, without going above 80°C, until fully dissolved. For best performance, use the prepared gelatin within 24 hours and keep it refrigerated with film in contact.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 4% of total recipe weight, depending on the texture you want:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 to 2% for softer gels such as panna cotta and mousse\u003c\/li\u003e\n\u003cli\u003e2 to 4% for firmer structures such as jellies, candies, and terrines\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses, bavarois, and panna cotta\u003c\/li\u003e\n\u003cli\u003eFruit jellies, inserts, and glazes\u003c\/li\u003e\n\u003cli\u003eMarshmallows and aerated confectionery\u003c\/li\u003e\n\u003cli\u003eTerrines, aspics, and savoury gels\u003c\/li\u003e\n\u003cli\u003eMolded or chilled recipes that need reliable binding and structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white powder with no noticeable odour and a neutral taste. It hydrates in cold water, dissolves in warm water, and delivers a smooth, stable texture with 200 bloom strength.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with fish gelatin, porcine gelatin has a more classic gelatin texture and a higher melting point, making it easier to work with in many pastry and savoury applications. Compared with higher-bloom gelatins, this 200 bloom version gives a more balanced set that is firm enough for structure while still remaining flexible and pleasant in the mouth. For production use, the powder format also allows precise scaling and easy adjustment across different batch sizes.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eGelatin derived from acid-treated pig skin.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":34616143839393,"sku":"","price":16.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34616143872161,"sku":"732A","price":61.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGelatinPowder_GoldGrade1.jpg?v=1726702071"},{"product_id":"louis-francois-inulin-chicory-prebiotic-fibre","title":"LOUIS FRANCOIS Inulin – Prebiotic Fibre for Texture \u0026 Sugar Reduction","description":"\u003cp\u003eLouis Francois Inulin is a pure chicory-root fibre used to add body, improve moisture retention, and support sugar or fat reduction in pastry, frozen desserts, confectionery, and beverages. It has a neutral to slightly sweet taste and helps build a smoother texture while adding prebiotic fibre.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into the liquid phase with moderate heat and stirring. For easier incorporation, premix with part of the sugar or other dry ingredients before adding to liquid. Allow up to 2 hours for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 2 to 10% of total recipe weight, depending on the application and the amount of fibre, body, or sugar reduction you want. Start lower in recipes that are new to added fibre.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReduced-sugar batters, doughs, and sponge cakes for added softness and body\u003c\/li\u003e\n\u003cli\u003eFruit fillings, caramels, and fibre-enriched confectionery\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for better creaminess and reduced iciness\u003c\/li\u003e\n\u003cli\u003eSmoothies, shakes, and beverages for soluble fibre with minimal flavour impact\u003c\/li\u003e\n\u003cli\u003eVegan or functional recipes where you want some fat or sugar replacement\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to slightly yellow powder with a mild sweetness and no noticeable odour. It is a pure inulin with no additives, has low glycemic impact, and is well suited to clean-label, plant-based, and functional formulations. It needs heat and\/or sugar to disperse properly and takes about 2 hours to fully rehydrate.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with cold-soluble inulins, this pure inulin contains no added sugar, giving you more control over sweetness and formulation. The tradeoff is that it needs heat and\/or sugar, plus resting time, to hydrate properly. That makes it a better fit for professional recipes where ingredient purity and recipe control matter more than instant dispersion.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from chicory root.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":42409520726260,"sku":"","price":14.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":42409520759028,"sku":"10167","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedInulin1_7562b4e0-4bfd-4aeb-8147-74e751a5a8f6.jpg?v=1726703015"},{"product_id":"louis-francois-propure-hot-potato-protein","title":"LOUIS FRANCOIS Hot Potato Protein – Egg White Substitute for Meringues \u0026 Macarons","description":"\u003cp\u003e\u003cspan\u003eLouis Francois Hot Potato Protein, also known as ProPure Hot Potato, is a professional potato protein isolate used as an egg white substitute for whipped and baked applications. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version provides stronger binding, gelling, and coagulating support, making it the better choice when you want a whipped preparation to stay stable during cooking and bake with more structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It can then be whipped with sugar and incorporated into the rest of the formula as needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFor applications that need more structure, stability during cooking, or stronger coagulation, usage can be brought closer to 2%.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eApplications \/ Practical Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is best suited to baked and cooked whipped applications, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003emeringues\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003emacarons\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ebiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esponge or sheet cakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eother whipped recipes that need more body and hold\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIn practical use, this is the better option when you want the final result to feel more stable, more set, and more supported after baking. It is the more structure-driven version of the two.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eObservations\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is supplied as a white to grey or brown powder with no off smell. It contains minimum 90% protein, has a pH of 6–8, minimum 85% solubility, and a listed gel strength of 1.4 to 1.9 N. Nutritional information lists 90.5 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDifferences from Cold Potato Protein\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCompared with the Cold version, hot potato protein brings more binding and gelling effect and is better suited to recipes that need more structure, more cooking stability, and stronger coagulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOrigin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis product is made from potato protein isolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":34836563722401,"sku":"","price":20.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34836582432929,"sku":"10274","price":216.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISHotPotatoProtein1.jpg?v=1774736346"},{"product_id":"louis-francois-citrus-fibre","title":"LOUIS FRANCOIS Citrus Fibre – Natural Texturizer and Emulsion Stabilizer","description":"\u003cp\u003eLouis Francois Citrus Fibre is a natural plant-based texturizer and stabilizer made from citrus peels. It helps improve mouthfeel, water retention, suspension, and gloss while keeping a clean-label profile. It is especially useful in acidic recipes, emulsions, beverages, bakery, and plant-based applications where you want better texture without a heavy or artificial feel.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually into hot or cold preparations while stirring, or premix with other dry ingredients to reduce clumping. Its strong hydration capacity helps support both water binding and emulsion stability across a wide range of recipes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTexturizing \/ water absorption: 1.0–2.0%\u003c\/li\u003e\n\u003cli\u003eEmulsion stabilization: 0.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust to suit the recipe and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes pulp and improves mouthfeel in juices and beverages\u003c\/li\u003e\n\u003cli\u003eAdds body and shine to sauces, dressings, emulsions, and fruit glazes\u003c\/li\u003e\n\u003cli\u003eImproves moisture retention in bakery and gluten-free doughs\u003c\/li\u003e\n\u003cli\u003eSupports structure in fruit preparations, purées, and soft gels\u003c\/li\u003e\n\u003cli\u003eHelps create smoother textures in plant-based dairy or meat alternatives\u003c\/li\u003e\n\u003cli\u003eUseful in vegan mayonnaise, fibre-enriched sauces, and suspended beverage systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to light brownish powder with a mild citrus aroma and a neutral taste. It has high water-binding capacity and helps improve shine, suspension, and texture. It is plant-based, clean-label, and allergen-free.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with many vegetable fibres, Citrus Fibre offers better performance in acidic systems and can deliver good suspension and gloss at relatively low usage. It is a strong choice when you want a more refined texture and clean-label stabilization in low-pH or plant-based formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eNatural fibre extracted from citrus peels, typically orange and lemon.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"80g","offer_id":45831212957940,"sku":"","price":16.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831212925172,"sku":"10285","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCitrusFibre1.jpg?v=1774736659"},{"product_id":"louis-francois-yellow-pectin","title":"LOUIS FRANCOIS Yellow Pectin","description":"\u003cp\u003eLouis Francois Yellow Pectin is a high-methoxyl pectin for classic fruit jellies and confectionery. It is designed for high-sugar, acidic recipes, where it creates a firm, clean-cut gel with a slight melt-in-the-mouth finish. This makes it a strong choice for pâte de fruit, jelly confectionery, and structured fruit inserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to help prevent lumps. It dissolves best at 80 to 85°C with good agitation. For proper setting, add the acid solution after cooking, since gelation is triggered once acidity is introduced.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical range is 1.0 to 2.0% of total mass, depending on the application and the texture you want.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFruit jellies: 1.0–1.2%\u003c\/li\u003e\n\u003cli\u003eJelly confectionery: 1.6–1.7%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePâte de fruit\u003c\/li\u003e\n\u003cli\u003eJelly confectionery\u003c\/li\u003e\n\u003cli\u003eFruit jellies with or without pulp\u003c\/li\u003e\n\u003cli\u003eMolded or layered fruit inserts for bonbons, pastries, and entremets\u003c\/li\u003e\n\u003cli\u003eGlossy, structured preserves and high-sugar fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It gels in recipes with high soluble solids and acidic pH, producing a firm, non-thermoreversible gel. The finished gel is heat-resistant but not stable to freezing.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with Pectin NH or 325NH95, Yellow Pectin is made for traditional, firm-set confectionery gels rather than reheatable glazes or lower-sugar, calcium-reactive systems. Compared with Extra Slow Set Pectin, it gives a more confectionery-focused set and is better suited to pâte de fruit and jelly work where you want structure and sliceability rather than extra working time.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHigh-methoxyl pectin (E440i) derived from apple and citrus, blended with sucrose or dextrose and sequestrants.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831092175092,"sku":"","price":20.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831092142324,"sku":"1615A","price":108.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISYellowPectin1.jpg?v=1726703740"},{"product_id":"louis-francois-maltodextrin-16de","title":"LOUIS FRANCOIS Maltodextrin 16 DE – Neutral Bulking Agent for Sweet \u0026 Savoury, 5kg","description":"\u003cp\u003eLouis Francois Maltodextrin 16 DE is a neutral bulking agent made from corn starch. It adds body, binding, and light viscosity with very little sweetness, making it useful when you want structure and solids without noticeably changing flavour. It works well in both sweet and savoury applications, including pastry, sauces, dry blends, and spray-dried preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse directly into hot or cold liquids, or blend with dry ingredients for even incorporation. It is also suitable for emulsified systems and spray-drying applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and the amount of body or binding you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdds body and stability to sauces, soups, and dressings without strongly affecting flavour\u003c\/li\u003e\n\u003cli\u003eImproves sheen and texture in bakery glazes\u003c\/li\u003e\n\u003cli\u003eWorks as a carrier for flavours and oils in dry mixes and spray-dried applications\u003c\/li\u003e\n\u003cli\u003eHelps support binding and texture in fermented meat products\u003c\/li\u003e\n\u003cli\u003eUseful in baby food, dietetic products, protein bars, and other formulas where mild flavour matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white powder with a neutral taste and smell. It has low hygroscopicity, dissolves well in water, and provides light viscosity with low sweetness. Its sweetness as about 16% of sucrose.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with sweeter or more hygroscopic maltodextrins, this 16 DE version is better suited to applications where you want more binding, viscosity, and moisture control with minimal sweetness. It is also a practical choice when you need better performance in dry blends, spray-drying, or fat-to-powder applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from corn starch through enzymatic conversion and spray-drying.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":41158104416417,"sku":"10166","price":173.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUIS_FRANCOIS_Maltodextrin_16DE.jpg?v=1744322423"},{"product_id":"louis-francois-super-neutrose-sorbet-frozen-dessert-stabilizer","title":"LOUIS FRANCOIS Super Neutrose – Sorbet \u0026 Frozen Dessert Stabilizer for Smooth, Crystal-Free Texture","description":"\u003cp\u003eLouis Francois Super Neutrose is a professional stabilizer for sorbets and other water-based frozen desserts. Made from a blend of dried glucose syrup, locust bean gum, sodium alginate, and carrageenan, it helps improve smoothness, reduce ice crystal formation, and create a creamier texture without changing flavour. It is especially useful in fruit sorbets and other high-water recipes where texture can easily turn icy.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Super Neutrose into all or part of the sugar first, then add that dry mix to the liquid base while stirring. Let the mixture rest for about 15 minutes to hydrate before heating and processing as usual. It is designed to fit easily into an existing recipe without major reformulation.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStandard ice creams: 2–3 g per kg\u003c\/li\u003e\n\u003cli\u003eFruit sorbets: 4–5 g per kg\u003c\/li\u003e\n\u003cli\u003eChantilly cream (secondary use): 5 g per kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit sorbets and water-based frozen desserts\u003c\/li\u003e\n\u003cli\u003eFrozen fruit bars and molded frozen desserts\u003c\/li\u003e\n\u003cli\u003eNon-dairy frozen desserts that need a smoother mouthfeel\u003c\/li\u003e\n\u003cli\u003eSecondary use in chantilly cream for added structure and air retention\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a nearly neutral taste and odour. It works in cold or warm process applications and is made from plant-derived ingredients.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSuper Neutrose uses a blend of plant-based hydrocolloids to improve smoothness, water-binding, and melt resistance in sorbets and other water-rich frozen desserts. Unlike heavier or more basic stabilizers, it helps create a smoother mouthfeel without over-thickening or affecting flavour. It is especially useful in delicate fruit-based recipes where texture needs to stay clean, light, and scoopable.\u003c\/p\u003e\n\u003cp\u003eCompared with Stab 2000, Super Neutrose is better suited to high-water recipes such as fruit sorbets, where anti-crystallization and smooth scoopability matter most.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based stabilizers including locust bean gum, sodium alginate, carrageenan, and dried glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831061438708,"sku":"","price":21.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831061405940,"sku":"1990B","price":99.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":48027311866100,"sku":"1991H","price":874.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSuperNeutrose_SorbetStabilizer1.jpg?v=1726702413"},{"product_id":"louis-francois-stab-2000-ice-cream-gelato-stabilizer","title":"LOUIS FRANCOIS Stab 2000 – Stabilizer \u0026 Emulsifier for Smooth Ice Cream \u0026 Gelato","description":"\u003cp\u003eLouis Francois Stab 2000 is a professional stabilizer and emulsifier for dairy-based ice cream, gelato, and whipped cream. It helps improve body, creaminess, texture, and melting behaviour while reducing large ice crystal formation. Because it combines hydrocolloids with an emulsifier, it is especially useful in frozen desserts that contain fat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Stab 2000 with all or part of the sugar first, then add it to cold milk or cream while mixing. Let the base rest for about 15 minutes to hydrate before heating and finishing the recipe as usual. It can be used in both hot-process and cold-process methods.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-fat ice cream (under 7.5% fat): 4–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eHigher-fat ice cream (10–12% fat): 2–3 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDairy ice creams that need smoother texture and better stability\u003c\/li\u003e\n\u003cli\u003eCustard-style or premium gelato with more body and creaminess\u003c\/li\u003e\n\u003cli\u003eSoft-serve and molded frozen desserts that need slower melt\u003c\/li\u003e\n\u003cli\u003eWhipped cream applications that benefit from better volume and hold\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite to cream-coloured powder with a neutral taste and aroma. It helps improve air incorporation, supports water and fat stability, and can be used in both artisanal and larger-scale production.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike many commercial stabilizers that rely more heavily on starches or simpler texturizers, Stab 2000 combines clean-label hydrocolloids with an emulsifier to improve both texture and stability. It is especially well suited to high-fat, dairy, and custard-style ice creams, where smoothness, body, and melt resistance matter more than basic crystallization control alone. It also works easily in existing recipes — just blend with the sugar and proceed as usual.\u003c\/p\u003e\n\u003cp\u003eCompared with Super Neutrose, which is better suited to fruit sorbets and water-rich mixtures, Stab 2000 is the better fit for ice cream and gelato bases with dairy or fat.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dry glucose syrup, locust bean gum, sodium alginate, carrageenans, and glycerol monostearate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45412304945396,"sku":"","price":22.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45412304978164,"sku":"1971A","price":105.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":46475556094196,"sku":"1970K","price":934.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISStab2000_IceCreamStabilizer1_dbd6905d-e698-432e-8e7e-27515152a407.jpg?v=1726702336"},{"product_id":"louis-francois-extra-slow-set-pectin","title":"LOUIS FRANCOIS Extra Slow Set Pectin, 1kg","description":"\u003cp\u003eLouis Francois Extra Slow Set Pectin is a high-methoxyl pectin designed for fruit preparations that need more working time before setting. It is activated by sugar and acid, making it especially useful for jams, jellies, coulis, confit, and yogurt fruit preparations where you want time to pour, layer, pipe, or evenly suspend fruit before the gel forms.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before adding to liquid to reduce clumping. It can also be dispersed in a non-solvent such as oil, alcohol, or concentrated sugar. For best results, dissolve with heat and shear at about 80 to 85°C, and add the acid toward the end of cooking.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the recipe and the texture you want. A practical range is about 0.25 to 3% of total mass, with lower usage for softer fruit preparations and higher usage for firmer jams or jellies.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTraditional jams and fruit preserves\u003c\/li\u003e\n\u003cli\u003eJellies, coulis, and confit\u003c\/li\u003e\n\u003cli\u003eYogurt fruit preparations with even fruit distribution\u003c\/li\u003e\n\u003cli\u003eFruit fillings that need time for pouring, layering, or piping\u003c\/li\u003e\n\u003cli\u003eSugar-reduced fruit jellies with the right final solids and acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to light brown powder with a neutral taste and no noticeable odour. It sets on cooling, with the final texture developing over about 24 hours. The finished gel is heat-stable, but it is not recommended for frozen applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with rapid-set or standard-set pectins, Extra Slow Set Pectin gives more working time before gelation, which is especially helpful for larger batches, even fruit suspension, and more precise finishing. Compared with pectins such as NH or 325NH95, this is a high-methoxyl pectin that relies on sugar and acid rather than calcium, and it is better suited to cooked fruit preparations than thermoreversible glaze-style applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from citrus or apple pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":43595125752052,"sku":"10150","price":126.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinExtraSlowSet.jpg?v=1743827180"},{"product_id":"louis-francois-glucose-syrup-powder-40de","title":"LOUIS FRANCOIS Glucose Syrup Powder 40 DE","description":"\u003cp\u003eLouis Francois Glucose Syrup Powder 40 DE is a dehydrated glucose syrup in an easy-to-handle powder form. It adds bulk, texture control, and moisture retention with much less sweetness than table sugar, making it useful when you want structure without making a recipe too sweet. It is especially practical for dry mixes, pastry, ice cream, confectionery, glazes, and controlled-sweetness formulations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse it as a partial or full replacement for sucrose, depending on the sweetness and texture you want. It can be blended directly into dry ingredients or dissolved into the liquid phase of a recipe.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is about 4% of total recipe weight, then adjust based on the application and the level of sweetness reduction you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eIce cream and gelato for smoother texture, better firmness, and smaller ice crystals\u003c\/li\u003e\n\u003cli\u003eMousses and whipped foams for improved stability\u003c\/li\u003e\n\u003cli\u003eBiscuits and baked goods when you want less sweetness without losing structure\u003c\/li\u003e\n\u003cli\u003eConfectionery and glazes for better crystallization control and mouthfeel\u003c\/li\u003e\n\u003cli\u003eMilk-based desserts where texture and shelf life matter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite, slightly hygroscopic powder with a neutral aroma, mild sweetness, and good solubility in both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Similar Products\u003c\/h3\u003e\n\u003cp\u003ePositioned for professional use, Louis François Glucose Syrup Powder 40 DE offers a more precise and consistent format than liquid glucose syrup for recipes where balance matters. Its dry powder form is easier to scale, cleaner to work with, and especially useful when you want tighter control over solids, texture, moisture retention, and crystallization.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from food-grade wheat or maize starch, then processed through controlled enzymatic hydrolysis and spray drying.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45517413351668,"sku":"","price":10.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45517413384436,"sku":"6120","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlucoseSyrupPowder40DE1_bb7548f6-eea4-46f2-a9b6-bb93aadb180a.jpg?v=1726703130"},{"product_id":"louis-francois-chantifix","title":"LOUIS FRANCOIS Chantifix – Vegan Whipped Cream Stabilizer for Light, Stable Chantilly and Pastry Creams","description":"\u003cp\u003eLouis Francois Chantifix is a plant-based whipped cream stabilizer that helps improve texture, structure, and shelf life without changing the flavour of the cream. Made from dextrose and sodium alginate, it helps whipped cream stay light, smooth, and stable for piping, layering, and plated desserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd Chantifix directly to the cream while whipping. Start at low speed, sprinkle it in gradually, then increase speed and whip to the desired texture. It can be used with both standard whipping cream and higher-fat or already-textured creams.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow-textured cream (30–35% fat): 20 g per kg of cream\u003c\/li\u003e\n\u003cli\u003eTextured or high-fat cream: 5 g per kg of cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilized chantilly for pastries, verrines, and entremets\u003c\/li\u003e\n\u003cli\u003eWhipped cream for piping, topping, and decorative finishing\u003c\/li\u003e\n\u003cli\u003eMousses and light fillings that need better volume retention\u003c\/li\u003e\n\u003cli\u003eWhipped cream for refrigerated storage or longer service times\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to cream-coloured powder with a neutral flavour and no odour. It helps improve air retention and structure, while reducing the risk of overwhipping and separation.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with many whipped cream stabilizers, Chantifix is plant-based and keeps the flavour and texture of the cream cleaner and more natural. It is also designed to work across different cream types while improving both stability and lightness, not just firmness.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from dextrose and sodium alginate derived from brown seaweed.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":45831335805172,"sku":"","price":15.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":45831335837940,"sku":"335A","price":78.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISChantifix_Gelatin-Free_Flavouring-Free_WhippedCreamStabilizer1_f1c61d02-f8c5-4a74-965c-d3adfc654d35.jpg?v=1726720766"},{"product_id":"louis-francois-vegetal","title":"LOUIS FRANCOIS Vegetal – Plant-Based Gelling Agent for Desserts, Dairy \u0026 Alcohol Gels, 1kg","description":"\u003cp\u003eLouis Francois Vegetal is a plant-based gelling agent designed as a vegan alternative to gelatin. Made from a blend of dehydrated glucose syrup, tara gum, and carrageenan, it creates smooth, elastic gels in both sweet and savoury preparations. It is especially useful for dairy, fruit, and alcohol-based gels, and it remains stable through freezing and thawing.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eHeat the liquid preparation to 65°C, then add Vegetal while stirring well to disperse it fully. Pour into molds or containers once incorporated. The gel begins to set at around 45°C and can be remelted at 60°C if needed. For best final texture, allow the gel to rest for 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 2% of total liquid weight, depending on the firmness you want and the type of preparation.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePanna cotta and dairy-based gels\u003c\/li\u003e\n\u003cli\u003eFruit gels and molded desserts\u003c\/li\u003e\n\u003cli\u003eAlcohol-based gelled cocktails up to 15% alcohol\u003c\/li\u003e\n\u003cli\u003eSavoury vegetable jellies and aspics\u003c\/li\u003e\n\u003cli\u003ePlated dessert or modernist gel elements\u003c\/li\u003e\n\u003cli\u003eFreezable gel layers for entremets, verrines, and inserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eVegetal is a fine white to beige powder with a slight sweetness. It forms firm, elastic gels, works in acidic and alcoholic environments, and performs well through freeze-thaw cycles. It is also thermoreversible, so it can be remelted and reset when needed.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelling Agents\u003c\/h3\u003e\n\u003cp\u003eCompared with some other vegan gelling systems, Vegetal is designed to give a more elastic, less brittle gel. It is also a strong choice when you need better freeze-thaw stability, a smoother mouthfeel, and reliable performance in dairy or alcohol-based preparations. Its lower set temperature can also make it easier to work with in production.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based hydrocolloids including tara gum and carrageenan, stabilized with dehydrated glucose syrup.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":45832510439668,"sku":"10243","price":117.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISVegetal_PlantBasedGellingAgent1.jpg?v=1726763533"},{"product_id":"louis-francois-glucose-syrup-40de","title":"LOUIS FRANCOIS Glucose Syrup 40 DE, 1kg","description":"\u003cp\u003eLouis Francois Glucose Syrup 40 DE is a clear, viscous syrup used to add body, control crystallization, and improve moisture retention in pastry, confectionery, and baking. With a lower sweetness and thicker texture than higher-DE syrups, it is especially useful when you want more chew, stability, and water-binding in finished products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse as a sweetener, binder, or texture stabilizer in cooked sugar work, fillings, glazes, pastry doughs, and bars. It can be used in hot or cold applications and mixed directly into the recipe.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCandies and caramels: 10–30% of total sugar weight\u003c\/li\u003e\n\u003cli\u003eBakery and cereal bars: 5–20% of total recipe weight\u003c\/li\u003e\n\u003cli\u003eGlazes and toppings: 5–15%\u003c\/li\u003e\n\u003cli\u003eIce cream and sorbet: 4–8% of total mix weight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHelps prevent crystallization in candies, caramels, and cooked sugar work\u003c\/li\u003e\n\u003cli\u003eImproves smoothness and shelf life in ganaches and truffle centres\u003c\/li\u003e\n\u003cli\u003eAdds chew and binding in cereal bars, nougat, and similar products\u003c\/li\u003e\n\u003cli\u003eGives glazes and toppings better consistency and shine\u003c\/li\u003e\n\u003cli\u003eUseful in lower-sugar formulas where you want better mouthfeel and flavour carry\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eClear to slightly yellow syrup with a mild sweetness and high viscosity. The lower DE gives it more body and less sweetness than higher-DE glucose syrups, making it a strong choice when texture and stability matter more than sweetness. It also includes an anti-foaming agent for easier use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with 43DE glucose syrup, this 40DE version is thicker, less sweet, and better for moisture retention and structure. It is the better choice when you want denser texture, more chew, and stronger anti-crystallization in caramels, ganaches, bars, or long-cooked sugar applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from food-grade wheat or corn starch through light enzymatic hydrolysis.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46132857471220,"sku":"10139","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlucoseSyrup40DE_1kg1.jpg?v=1739930410"},{"product_id":"louis-francois-ovofree-macaron","title":"LOUIS FRANCOIS OvoFree Macaron – Plant-Based Egg White Substitute for Macaron Shells, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Macaron is a 100% plant-based egg white substitute made specifically for vegan macaron shells. Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, it is designed to create the tight, stable foam needed for smooth shells with good structure and reliable baking performance. It can be used with both French meringue and Italian meringue methods.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eRehydrate with cold water before use, then blend with an immersion blender until fully dispersed. Whip at high speed for about 5 minutes until you get a firm, dense white foam, then fold into your dry ingredients as you would with traditional whipped egg whites. Avoid adding fat during the whipping stage, since it reduces foam volume and stability. Louis François also recommends adding citrus fiber at 1.5% for best results.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 20 g per kg of total mass. For reconstitution, Louis François recommends a 10% solution, or 100 g OvoFree Macaron + 900 g water. At that ratio, 1 kg of powder mixed with 9 kg of water replaces about 330 egg whites.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan macaron shells\u003c\/li\u003e\n\u003cli\u003eFrench or Italian meringue-style macaron production\u003c\/li\u003e\n\u003cli\u003eProduction kitchens that need better consistency from batch to batch\u003c\/li\u003e\n\u003cli\u003eFrozen macaron shell production, thanks to strong freezer stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCream-coloured powder with a light plant aroma and neutral taste. It creates a strong, stable foam, can be used cold, and is freeze-resistant, which makes it practical for both fresh production and frozen storage.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with generic egg replacers or aquafaba, OvoFree Macaron is designed specifically for macaron shells, so it offers better structure, shine, and more consistent results in this application. Its coagulating and thickening properties also help support shell stability during baking.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based ingredients including potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141699522804,"sku":"10320","price":159.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMacaron_1kg1.jpg?v=1739930373"},{"product_id":"louis-francois-ovofree-mousse","title":"LOUIS FRANCOIS OvoFree Mousse – Egg White Substitute for Vegan Meringues \u0026 Mousses, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Mousse is a 100% plant-based egg white substitute designed for mousses and meringues. Made from plant proteins and fibres, it helps create stable foam while also contributing emulsifying and stabilizing properties. Louis François recommends it for fruit mousse, chocolate mousse, and both French and Italian meringue.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eReconstitute with cold water, blend with an immersion blender, then whip in a stand mixer at high speed for about 5 minutes until you get a firm, dense white foam. Use the foam immediately. Fat can reduce whipping performance, so it is best to whip the base first and fold it into richer mixtures afterward.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor most applications, use OvoFree Mousse rehydrated to 5 to 7%, which is about 50 to 70 g powder for 930 to 950 g water. Louis François also gives a broader usage range of 10 to 30 g per kg of total mass depending on the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eUse it for vegan French meringue, Italian meringue, chocolate mousse, fruit mousse, and other whipped dessert preparations where you want structure without egg whites. It can also help replace some of the bulking and foaming function normally provided by egg whites, cream, or gelatin in certain formulas.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eThis is a cream-coloured powder with a neutral taste and light plant aroma. When properly reconstituted and whipped, it forms a dense white foam with good stability. Louis François also notes that it can be used cold and is freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with single-source plant proteins, OvoFree Mousse is designed specifically for whipping and foam stability. Compared with aquafaba-style substitutes, it offers more consistent results and easier scaling for production. It is also more targeted than general egg replacers because it is built specifically for mousse and meringue applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141903438068,"sku":"10330","price":164.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMousse_1kg1.jpg?v=1739930166"},{"product_id":"louis-francois-nougasec","title":"LOUIS FRANCOIS Nougasec – Anti-Humidity Agent for Sugar Work \u0026 Pralines, 1kg","description":"\u003cp\u003eLouis Francois Nougasec is an anti-humidity powder designed for cooked sugar work. Mixed directly with sugar, it helps sugar-based preparations stay crisp, dry, and stable for longer by reducing moisture absorption. It is especially useful for nougatines, nougats, pralines, caramelized nuts, biscuits, and sugar decorations that tend to soften or become sticky in humid conditions.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMix Nougasec directly with the sugar in your recipe before cooking so it is evenly dispersed. It is designed to work without changing your method, cooking temperature, or the ratios of your other ingredients.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 7 to 10% of total sugar weight for cooked sugars, nougatines, nougats, and similar applications.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNougatines and caramel decorations that need to stay crisp and clear\u003c\/li\u003e\n\u003cli\u003eNougats that need to hold their chew and structure\u003c\/li\u003e\n\u003cli\u003ePralines and caramelized nuts that need to stay dry and crunchy\u003c\/li\u003e\n\u003cli\u003eIce cream cones, crêpe dentelle, and delicate biscuits that soften easily\u003c\/li\u003e\n\u003cli\u003eSugar garnishes for plated desserts and display pieces that need better durability over time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eNougasec is a fine creamy-white powder with a neutral taste and appearance. It is designed to reduce stickiness and softening caused by ambient humidity, while fitting easily into existing sugar-work recipes.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike general anti-caking agents or starch-based humidity buffers, Nougasec is specifically formulated for cooked sugar systems. It is also meant to work without changing your formulation or cooking temperature, which makes it more practical for sugar work than common workaround ingredients such as extra glucose or cocoa butter.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from lactose and glucose syrup solids.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46148309156084,"sku":"1450B","price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISNougasec_1kg1.jpg?v=1739929911"},{"product_id":"louis-francois-pectin-325nh95","title":"LOUIS FRANCOIS Pectin 325NH95, 1kg","description":"\u003cp\u003eLouis Francois Pectin 325NH95 is a low methoxyl amidated fruit pectin used to create soft, stable gels in fruit-based, acidic, and calcium-containing preparations. It is especially useful when you want a smooth texture, good freeze-thaw stability, and a gel that can be reheated and reset.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients, then add gradually while mixing to avoid clumping. It dissolves best with heat and shear, ideally around 80 to 85°C. In high-calcium environments such as dairy or hard water, additional sequestering salts may be needed for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5% to 1.5% of total recipe weight, depending on the gel strength you want and the acidity or calcium level of the formula.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit preparations, compotes, jams, and sauces with a soft set\u003c\/li\u003e\n\u003cli\u003eReworkable glazes and nappage-style finishes\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw-stable fillings and inserts\u003c\/li\u003e\n\u003cli\u003eMolded fruit gels and plated dessert elements\u003c\/li\u003e\n\u003cli\u003ePlant-based gelled desserts as an alternative to animal-based gelling agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy white to light brown fine powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eThermoreversible, thixotropic gel texture\u003c\/li\u003e\n\u003cli\u003eSets on cooling and continues to develop structure over about 24 hours\u003c\/li\u003e\n\u003cli\u003eGels in the presence of calcium and\/or acidity\u003c\/li\u003e\n\u003cli\u003eFreeze-thaw stable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eCompared with yellow pectin \/ HM pectin, Pectin 325NH95 is better suited to lower-sugar and calcium-based systems and can be reheated. Compared with pectin NH, it is still thermoreversible but is generally more flexible beyond classic nappage-style use. Compared with acid-free pectins like X58, it is better suited to acidic or fruit-based applications rather than neutral dairy systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eLow methoxyl amidated pectin (E440ii) derived from apple and citrus, standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338761621748,"sku":"1630A","price":119.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectin325NH95.jpg?v=1743827908"},{"product_id":"louis-francois-xanthan-gum-fine-80-mesh","title":"LOUIS FRANCOIS Xanthan Gum 80 Mesh – Fast-Hydrating Thickener for Smooth Textures, 1kg","description":"\u003cp\u003eLouis Francois Xanthan Gum Fine 80 Mesh is a fast-hydrating thickener and stabilizer for both hot and cold applications. Its finer 80 mesh particle size helps it disperse more quickly and hydrate more smoothly than standard xanthan gum, making it especially useful when you want a polished texture in sauces, dressings, beverages, frozen desserts, and gluten-free baking.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor best results, premix with sugar or other dry ingredients, then add gradually to cold or hot liquid while blending. It thickens at low usage levels and shows shear-thinning behaviour, meaning it becomes more fluid while mixing but thickens again at rest.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSauces: 0.10–0.30%\u003c\/li\u003e\n\u003cli\u003eCakes: 0.05–0.25%\u003c\/li\u003e\n\u003cli\u003eBeverages: 0.03–0.15%\u003c\/li\u003e\n\u003cli\u003eInstant soup mixes: 0.30–0.50%\u003c\/li\u003e\n\u003cli\u003eSalad dressings: 0.15–0.50%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStabilizes sauces, vinaigrettes, and dressings while helping prevent separation\u003c\/li\u003e\n\u003cli\u003eImproves viscosity and suspension in soups and instant mixes\u003c\/li\u003e\n\u003cli\u003eAdds structure and elasticity in gluten-free doughs and helps improve softness in cakes and breads\u003c\/li\u003e\n\u003cli\u003eHelps reduce ice crystal formation in ice cream and sorbet\u003c\/li\u003e\n\u003cli\u003eKeeps solids suspended in clear or pulpy beverages\u003c\/li\u003e\n\u003cli\u003eCan be used with other gums such as guar or locust bean gum for more complex textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCreamy white to yellowish fine powder with a neutral taste and no odour. It is stable across a wide pH and temperature range, with strong heat and freeze-thaw stability. The 80 mesh grind is a key practical advantage when you want faster hydration and smoother blends.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with standard xanthan gum, this 80 mesh version disperses faster, hydrates more smoothly, and gives a cleaner finished texture. Compared with guar gum, xanthan is usually the better choice when you need stronger suspension, better stability across different temperatures and pH levels, or more reliable performance in emulsified sauces and beverages.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eFermentation-derived biopolymer produced by Xanthomonas campestris, then purified, dried, and finely milled to 80 mesh.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338770731252,"sku":"1821A","price":86.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISXanthanGum.jpg?v=1743797514"},{"product_id":"louis-francois-flax-fibre","title":"LOUIS FRANCOIS Flax Fibre – Natural Thickener and Binder for Versatile Use, 1kg","description":"\u003cp\u003eLouis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eAdd gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed, typically around 1 to 3% depending on the application and the texture you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSorbets and ice creams for smoother texture and better control of ice crystals\u003c\/li\u003e\n\u003cli\u003eEgg-free baking as a natural binder and emulsifier\u003c\/li\u003e\n\u003cli\u003eSmoothies and drinks for added body and stability\u003c\/li\u003e\n\u003cli\u003eMuffins, granola bars, and breads for better moisture retention and structure\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for natural thickening and a creamier texture\u003c\/li\u003e\n\u003cli\u003ePlant-based burgers, patties, and fillings for better binding and a more cohesive texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFlax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Fibres\u003c\/h3\u003e\n\u003cp\u003eCompared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant fibre obtained from flax seeds (Linum usitatissimum).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338774204660,"sku":"10287","price":118.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFlaxFibre.jpg?v=1743804070"},{"product_id":"louis-francois-souflix","title":"LOUIS FRANCOIS Souflix – Premium Thickener for Creamy, Pastry Fillings and Sauces, 1kg","description":"\u003cp\u003eLouis Francois Souflix is a professional thickener made from modified waxy maize starch, designed for fillings, sauces, soups, and other preparations that need smooth, stable texture. It offers strong water-binding, a creamy short texture, and reliable performance in acidic recipes, high-heat applications, and freeze-thaw conditions.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse gradually while stirring for even distribution. Souflix can be used in both cold and hot preparations and stays stable through cooking, chilling, freezing, and reheating.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 1 to 3% of total recipe weight, depending on the consistency and application you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings for tarts, pies, and pastries\u003c\/li\u003e\n\u003cli\u003eSauces and soups that need a smooth, creamy consistency\u003c\/li\u003e\n\u003cli\u003eTomato and barbecue sauces where acidity can affect texture\u003c\/li\u003e\n\u003cli\u003eCustards, puddings, and other creamy desserts\u003c\/li\u003e\n\u003cli\u003eFrozen entrées, gratins, and casseroles that need to hold texture after freezing and reheating\u003c\/li\u003e\n\u003cli\u003eBaby food and similar preparations where a smooth, uniform finish matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite-cream powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eCreamy, short texture\u003c\/li\u003e\n\u003cli\u003eHigh water-binding capacity\u003c\/li\u003e\n\u003cli\u003eStable in acidic, neutral, high-temperature, and freeze-thaw conditions\u003c\/li\u003e\n\u003cli\u003eResistant to shear\u003c\/li\u003e\n\u003cli\u003eCan give a clear, transparent finish\u003c\/li\u003e\n\u003cli\u003eSuitable for both hot and cold use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with some other starch-based thickeners, Souflix is especially useful when you need better stability under acidic conditions, freeze-thaw cycles, and mechanical shear. It is also a strong choice when you want a creamy texture with a cleaner, more transparent finish rather than a heavier or more opaque result.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eModified waxy maize starch (acetylated distarch adipate).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338775810292,"sku":"1422A","price":64.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSouflix1.jpg?v=1774736539"},{"product_id":"louis-francois-galligum-guar-natural-guar-gum","title":"LOUIS FRANCOIS Guar Gum – Galligum Guar Thickener, 1kg","description":"\u003cp\u003eLouis Francois Galligum Guar is a natural guar gum thickener and stabilizer made from guar seed endosperm. It hydrates quickly, disperses in cold or warm water, and helps improve texture, stability, and consistency in a wide range of sweet and savoury applications.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePre-blend with sugar, starch, or other dry ingredients to help prevent lumps, then add gradually while mixing. It can be used in both cold and warm preparations and hydrates with minimal stirring.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed depending on the texture you want. A typical usage range is 0.2% to 1%.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDesserts, puddings, mousses, and soft dairy or non-dairy preparations\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for improved creaminess and reduced ice crystal formation\u003c\/li\u003e\n\u003cli\u003eBaked goods for better moisture retention and dough texture\u003c\/li\u003e\n\u003cli\u003eSauces and dressings for smooth, stable consistency\u003c\/li\u003e\n\u003cli\u003eConfectionery and fillings where texture stability matters\u003c\/li\u003e\n\u003cli\u003eGluten-free breads, creamy soups, and fruit fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to yellowish-white powder\u003c\/li\u003e\n\u003cli\u003eNearly odourless\u003c\/li\u003e\n\u003cli\u003eQuick hydration\u003c\/li\u003e\n\u003cli\u003eDisperses well in cold or warm water\u003c\/li\u003e\n\u003cli\u003eCompatible with other thickeners and gelling agents\u003c\/li\u003e\n\u003cli\u003eBest performance in a pH range of 5 to 9\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with some other thickeners, guar gum hydrates quickly and is easy to use in both cold and warm preparations. It also works especially well alongside other hydrocolloids such as xanthan gum, carrageenan, and starches when you want smoother texture and more stable results.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eGuar gum obtained from the ground endosperm of guar seeds (Cyamopsis tetragonolobus).\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338777284852,"sku":"720A","price":49.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGalligumGuar.jpg?v=1743828253"},{"product_id":"louis-francois-gallimousse","title":"LOUIS FRANCOIS Gallimousse – Professional Aerating Agent for Light Textures, 1kg","description":"\u003cp\u003eLouis Francois Gallimousse is a foaming and emulsifying ingredient designed to create light, airy textures in mousses, espumas, ice creams, confectionery, and other aerated preparations. It disperses easily into dry mixes, dissolves in water or milk, and is formulated to help build stable foam in both refrigerated and frozen applications. Louis François describes it as a blend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend Gallimousse with sugar or other dry ingredients first for more even dispersion, then add to the liquid phase. It can be used in both hot and cold preparations, and it works well in siphon-based applications when fully dissolved. It is also described as heat-resistant, cold-usable, and freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the texture and aeration you want. A practical starting point is 24 to 25 g per 500 g of base mixture. Louis François also lists application-based ranges, including 1 to 5 g per kg of mass and 60 to 100 g per litre of milk depending on the formula, so this is one where testing against your recipe is important.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and espumas\u003c\/li\u003e\n\u003cli\u003eAerated creams and fillings\u003c\/li\u003e\n\u003cli\u003eIce creams and frozen desserts\u003c\/li\u003e\n\u003cli\u003eSoft-centred desserts\u003c\/li\u003e\n\u003cli\u003eConfectionery and plated dessert elements\u003c\/li\u003e\n\u003cli\u003eWarm or cold foams for decorative or finishing use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eGallimousse is a white, odourless powder that dissolves readily in water or milk. It is designed to create stable, voluminous foams with a smooth texture, and it performs across both hot and cold applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more general foaming agents, Gallimousse is positioned as both a foaming and emulsifying ingredient, which makes it especially useful when you want more stable aeration and a smoother finished texture. It is also more versatile than ingredients used only for cold foams, since it is presented for hot, cold, and frozen applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eBlend of emulsifiers, dairy proteins, and palm-free plant-based fats.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338778333428,"sku":"723A","price":78.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGallimousse.jpg?v=1743830813"},{"product_id":"louis-francois-erythritol","title":"LOUIS FRANCOIS Erythritol – No Calorie, Keto Friendly Sugar Substitute, 1kg","description":"\u003cp\u003eLouis Francois Erythritol is a zero-calorie sweetener used to create sugar-free, reduced-sugar, and keto-friendly recipes with a clean, mild sweetness. It has about 60 to 80% of the sweetness of sugar and works well when you want sweetness and bulk without the calories of sucrose.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse erythritol to partially or fully replace sugar in both hot and cold preparations. For a similar sweetness level, use about 1.25 to 1.4 parts erythritol for every 1 part sugar. Add gradually while mixing for more even distribution, especially in batters, doughs, and fillings.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the sweetness level and recipe structure you want. A practical starting point is 1.25:1 compared with sugar when replacing sucrose.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSugar-free candies, pralines, chocolates, and boiled sugar fillings\u003c\/li\u003e\n\u003cli\u003eCakes, cookies, and reduced-sugar pastries\u003c\/li\u003e\n\u003cli\u003eIce creams and sorbets\u003c\/li\u003e\n\u003cli\u003eLow-calorie and diabetic-friendly formulations\u003c\/li\u003e\n\u003cli\u003eRecipes where a mild sweetness and cooling finish are desirable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eErythritol is a white crystalline powder with a mild, cooling sweetness and no odour. It is heat-stable, works in both cold and cooked applications, and is noted for having a lower laxative potential than many other polyols.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with maltitol, erythritol has no glycemic impact and is positioned as gentler on digestion. Compared with xylitol and sorbitol, it is less likely to cause gastrointestinal discomfort. It is also a better fit than maltodextrin or dextrose when you want sweetness without raising blood glucose in the same way.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eObtained by microbial fermentation of carbohydrate substrates.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338779873524,"sku":"10292","price":95.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISErythritol.jpg?v=1743829801"},{"product_id":"louis-francois-maltitol","title":"LOUIS FRANCOIS Maltitol – 1:1 Sugar Substitute for Low-Calorie Recipes, 5kg","description":"\u003cp\u003eLouis Francois Maltitol is a versatile sweetener used as a 1:1 substitute for sugar in low-sugar, sugar-free, and reduced-calorie recipes. It provides a mild, cool sweetness and a sugar-like mouthfeel, while incorporating easily into both hot and cold preparations without significantly changing recipe structure.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse it to replace sugar partially or fully, depending on the recipe and sweetness level you want. It can be added at any stage of preparation. For best results, add gradually while mixing so it distributes evenly, especially in batters and doughs.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as needed according to the recipe. It is typically used as a 1:1 replacement for sugar.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSugar-free chocolates and confectionery\u003c\/li\u003e\n\u003cli\u003eReduced-sugar pralines\u003c\/li\u003e\n\u003cli\u003eCakes, cookies, and low-sugar pastries\u003c\/li\u003e\n\u003cli\u003eDairy desserts, yogurts, and ice creams\u003c\/li\u003e\n\u003cli\u003eLow-calorie or reduced-sugar recipes where you want sweetness with a smooth texture and less crystallization\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite crystalline powder\u003c\/li\u003e\n\u003cli\u003eOdourless\u003c\/li\u003e\n\u003cli\u003eMild, cool sweet taste\u003c\/li\u003e\n\u003cli\u003eHeat-stable for both cooked and cold applications\u003c\/li\u003e\n\u003cli\u003eHelps maintain a smooth texture in sweets and desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with some sugar alternatives, maltitol is useful when you want a sweetness profile and mouthfeel closer to sugar. It is also a practical option for recipes where you want a straightforward 1:1 substitution and a smoother texture in confections and desserts.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eObtained by the hydrogenation of D-maltose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338780397812,"sku":"10009","price":193.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISMaltitol2.jpg?v=1744243877"},{"product_id":"louis-francois-bovine-gelatin-powder-200-bloom","title":"LOUIS FRANCOIS Bovine Gelatin Powder – 200 Bloom, 1kg","description":"\u003cp\u003eLouis Francois Bovine Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent made from bovine skin. Its 200 bloom strength gives a moderately firm, elastic gel, making it a good choice for desserts, pâtés, mousses, and other applications where you want structure without an overly rigid set. It also has a neutral flavour and produces clear, stable gels in both sweet and savoury preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse the powder into cold water under moderate stirring and let it hydrate for at least 1 hour. Once fully swollen, melt gently at about 55°C and do not exceed 80°C. Avoid boiling, as excessive heat can reduce gelling strength. For best consistency, the hydrated gelatin can be prepared in advance and kept refrigerated with film in contact.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is 1 part gelatin to 20 parts cold water for blooming. After hydration, melt at 55 to 80°C until fully dissolved. Final usage will depend on the firmness and texture you want in the finished product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMousses and creams\u003c\/li\u003e\n\u003cli\u003eTerrines and pâtés\u003c\/li\u003e\n\u003cli\u003eGummy candies and soft confectionery\u003c\/li\u003e\n\u003cli\u003eFoams and modern plated dessert applications\u003c\/li\u003e\n\u003cli\u003ePanna cottas\u003c\/li\u003e\n\u003cli\u003eClear consommés and aspics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite, odourless powder with a clean, neutral flavour. It dissolves smoothly when properly hydrated and heated, and is less prone to lumping than some alternatives, which helps with even incorporation. It as suitable for Kosher, gluten-free, and allergen-free applications.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with pork gelatin, bovine gelatin generally gives a slightly softer, less rigid gel at similar usage. Compared with fish gelatin, it offers a more classic gelatin texture and reliable performance in both hot and cold preparations. This 200 bloom strength is especially useful when you want a balanced set rather than the firmer texture of higher bloom gelatins.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from bovine skin and packed in France.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338789048564,"sku":"10178","price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISBeefGelatin.jpg?v=1743797859"},{"product_id":"louis-francois-fish-gelatin-powder-240-bloom-kosher","title":"LOUIS FRANCOIS Fish Gelatin Powder – 240 Bloom Kosher, 1kg","description":"\u003cp\u003eLouis Francois Fish Gelatin Powder 240 Bloom is a high-strength gelling and stabilizing agent made from fish skin. It creates a firmer, more elastic gel than lower bloom gelatins, making it a strong choice for confectionery, structured desserts, gelées, terrines, and other applications where you want a more robust set. It also has a clean, neutral flavour and is Kosher certified.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor standard use, disperse 10 g gelatin in 200 ml cold water and let it bloom for 1 to 2 hours, then heat gently in a water bath at 65 to 70°C until fully dissolved. It can also be dissolved more quickly in very hot water with vigorous whisking, though that may create foam. Avoid prolonged boiling, as excessive heat can weaken its gelling power.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eA practical starting point is 10 g gelatin per 200 ml water. Adjust from there depending on the firmness and elasticity you want in the final product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGummies and marshmallows\u003c\/li\u003e\n\u003cli\u003eTerrines and gelées\u003c\/li\u003e\n\u003cli\u003ePanna cottas and structured plated desserts\u003c\/li\u003e\n\u003cli\u003eMousses and mirror glazes\u003c\/li\u003e\n\u003cli\u003eLayered or modern pastry applications that need a stronger set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eWhite powder with a neutral taste and no odour. It dissolves in hot water and is designed for clean, consistent performance when a firm, elastic gel is needed.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Gelatins\u003c\/h3\u003e\n\u003cp\u003eCompared with 200 bloom gelatin, this 240 bloom version gives a stronger, firmer, and more elastic set. That makes it better suited to confectionery, structured desserts, and applications where extra strength matters, while lower bloom gelatin is better for softer, more delicate textures. It can also be a useful alternative for people who prefer to avoid pork- or beef-based gelatin.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from fish skin and packed in France.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338795340020,"sku":"10197","price":159.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFishGelatinePoisson240bloom.jpg?v=1743798148"},{"product_id":"louis-francois-propure-pea-protein","title":"LOUIS FRANCOIS Pea Protein – Plant-Based Foaming Agent for Vegan Baking \u0026 Meringues, 1kg","description":"\u003cp\u003eThis plant-based pea protein is designed to replace egg whites in foamed preparations such as mousses, meringues, and light whipped applications. Also known in the Louis François range as ProPure Pea, it dissolves in water or fruit purée, performs in both neutral and acidic recipes, and remains functional with heat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into water or other aqueous liquid first, ideally with an immersion blender, then whip until stiff. It works best in water-based preparations. The presence of fat can reduce overrun and foaming performance.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5 to 1% of total recipe weight, or about 5 to 10 g per kg of total mass.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan meringues\u003c\/li\u003e\n\u003cli\u003eMousses and aerated dessert preparations\u003c\/li\u003e\n\u003cli\u003eFoamed sauces and whipped applications\u003c\/li\u003e\n\u003cli\u003ePlant-based pastry recipes where you want lift and structure without egg whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white-cream to beige powder with a neutral flavour. It is soluble in water, heat-stable, and works in both acidic and neutral environments.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Proteins\u003c\/h3\u003e\n\u003cp\u003eCompared with soy protein, pea protein has a cleaner, more neutral flavour and may be a better fit for customers avoiding common allergens. Compared with potato protein or egg whites, it generally gives less elastic foam, but it remains very useful when you want a plant-based foaming ingredient with good versatility in pastry applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHydrolyzed pea protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338796159220,"sku":"10266","price":216.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LouisFrancoisPeaProtein.jpg?v=1743796689"},{"product_id":"louis-francois-citric-acid","title":"LOUIS FRANCOIS Citric Acid","description":"\u003cp\u003eLouis Francois Citric Acid is a professional-grade food acidifier used to brighten flavour, adjust pH, support preservation, and help control texture in pastry, confectionery, beverages, fruit preparations, and modern culinary applications. It is a white crystalline powder with a clean, sharp acidity and no odour, and it dissolves quickly in both hot and cold preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with other dry ingredients before adding to liquid, or dissolve in water for easier incorporation into hot sugar work, jams, jellies, and fruit gels. A practical working solution is 3 g citric acid + 30 g cold water, added near the end of cooking when you want to fine-tune final acidity and set.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDehydrated potatoes, egg preparations, juices: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eFruit spreads, confections, glazes, syrups: 2–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eBrined foods, candied fruits, pâtés: 3–6 g\/kg\u003c\/li\u003e\n\u003cli\u003eIce cream, sorbet, frozen desserts: 5–10 g\/kg\u003c\/li\u003e\n\u003cli\u003ePastry mixes, butter concentrates: 30–50 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrightens fruit flavour in jams, jellies, syrups, and beverages\u003c\/li\u003e\n\u003cli\u003eHelps control final pH in pâte de fruit, fruit gels, and pectin-based confectionery\u003c\/li\u003e\n\u003cli\u003eUseful in soft drinks, cocktail syrups, and sparkling beverage bases\u003c\/li\u003e\n\u003cli\u003eHelps stabilize flavour in fruit purées and similar preparations\u003c\/li\u003e\n\u003cli\u003eCan be used in modern pastry and molecular applications where precise acidity matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite or colourless crystalline powder\u003c\/li\u003e\n\u003cli\u003eOdourless, with a clean acidic taste\u003c\/li\u003e\n\u003cli\u003eHighly soluble in water\u003c\/li\u003e\n\u003cli\u003eWorks well in both hot and cold applications\u003c\/li\u003e\n\u003cli\u003eBest added late in some cooked fruit preparations when you want better control over flavour and set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced through carbohydrate fermentation using Aspergillus niger.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":46338798649588,"sku":"","price":6.75,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46338798682356,"sku":"106A","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCitricAcid1.jpg?v=1774734378"},{"product_id":"louis-francois-organic-tapioca-maltodextrin","title":"LOUIS FRANCOIS Organic Tapioca Maltodextrin – Neutral Bulking Agent, 1kg","description":"\u003cp\u003eLouis Francois Organic Tapioca Maltodextrin is a plant-based bulking agent and fat replacer made from organic tapioca starch. It is a fine, neutral-tasting powder with low sweetness, good solubility, and a smooth mouthfeel, making it useful when you want body, structure, or creaminess without adding much sweetness. It is organic, non-GMO, and allergen-free.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse directly into hot or cold liquids, or blend with other dry ingredients first for more even incorporation. It works in both dairy and plant-based applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and the amount of body, bulk, or fat replacement needed.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdds bulk and helps reduce dryness in biscuits and gluten-free baking\u003c\/li\u003e\n\u003cli\u003eImproves body and mouthfeel in plant-based milks and yoghurts\u003c\/li\u003e\n\u003cli\u003eWorks well in baby food and dietetic preparations as an easy-to-use carbohydrate source\u003c\/li\u003e\n\u003cli\u003eHelps carry flavour and add viscosity in sauces and dry mixes\u003c\/li\u003e\n\u003cli\u003eCreates a creamier texture in reduced-fat products without relying on added oils\u003c\/li\u003e\n\u003cli\u003eUseful in products such as coconut yoghurt, gluten-free biscuits, dehydrated soup mixes, low-fat mousses, and dressings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFine powder\u003c\/li\u003e\n\u003cli\u003eNeutral flavour\u003c\/li\u003e\n\u003cli\u003eLow DE for minimal sweetness\u003c\/li\u003e\n\u003cli\u003eHeat-stable and soluble\u003c\/li\u003e\n\u003cli\u003eDesigned for clean dispersibility and smooth texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with conventional maltodextrins made from corn or wheat, this version is an organic, tapioca-based alternative with a cleaner label profile and broader appeal for allergen-conscious, grain-free, and plant-based applications.\u003c\/p\u003e\n\u003cp\u003eIts lower DE makes it better suited to gentle thickening and a cleaner flavour profile than corn maltodextrin, while the corn version is better for stronger viscosity or spray-drying applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from organic tapioca (cassava) using non-GMO enzymes, then spray-dried to food-grade standards.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343525269748,"sku":"10281","price":62.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOrganicTapiocaMaltodextrin.jpg?v=1743803956"},{"product_id":"louis-francois-locust-bean-gum","title":"LOUIS FRANCOIS Locust Bean Gum – Natural Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Locust Bean Gum is a natural thickener and stabilizer made from carob seeds. It helps create a smooth, neutral texture and is especially useful in frozen desserts, pastry, dairy-style preparations, sauces, and fillings. It performs well in small amounts and works especially well alongside other hydrocolloids such as xanthan, guar, or pectin.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar, starch, or other dry ingredients before adding to liquid to help prevent clumping. It hydrates best with heat and reaches full hydration around 85 to 90°C, making it well suited to cooked and pasteurized preparations.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGeneral thickening and stabilization: 0.1–1.0%\u003c\/li\u003e\n\u003cli\u003eIce cream and sorbet: 0.2–0.5%\u003c\/li\u003e\n\u003cli\u003eSauces and soups: 0.3–0.7%\u003c\/li\u003e\n\u003cli\u003eDairy applications, bakery fillings, and emulsions: 0.3–0.8%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves body and melt resistance in ice cream and frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds a creamy, stable texture to sauces, soups, and emulsions\u003c\/li\u003e\n\u003cli\u003eHelps bakery and cereal applications stay softer for longer\u003c\/li\u003e\n\u003cli\u003eSupports texture in dairy and plant-based products\u003c\/li\u003e\n\u003cli\u003eUseful in vegan sauces, reduced-fat dressings, and shelf-stable preparations\u003c\/li\u003e\n\u003cli\u003eCan be combined with xanthan gum or pectin to build custom textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to beige powder\u003c\/li\u003e\n\u003cli\u003eOdourless with a neutral taste\u003c\/li\u003e\n\u003cli\u003eWorks in both neutral and acidic environments\u003c\/li\u003e\n\u003cli\u003eHighly compatible with other stabilizers and gums\u003c\/li\u003e\n\u003cli\u003eNeeds heat for full activation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with guar gum, locust bean gum gives a smoother texture and is less likely to feel pasty. Compared with xanthan gum, it is less immediately thickening on its own but can create a more delicate texture and strong synergy in blended systems. Compared with lower-grade carob gum, this product is positioned for more even hydration, cleaner flavour, and more consistent viscosity.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from carob seeds sourced from Mediterranean regions and refined for food-grade use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343568523508,"sku":"793A","price":115.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISLocustBeanGum1.jpg?v=1774737812"},{"product_id":"louis-francois-tara-gum","title":"LOUIS FRANCOIS Tara Gum – Vegan-Friendly Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois Tara Gum is a plant-based thickener and stabilizer made from tara seed endosperm. It is odourless, tasteless, and offers good cold solubility, making it useful for both hot and cold applications. It is especially valued for smooth texture, stable viscosity, and strong performance in dairy alternatives, frozen desserts, pastry fillings, and bakery products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with sugar or other dry ingredients before hydrating to help prevent clumping. Add under agitation to cold or warm liquid. It is partly soluble in cold water and performs best around 45°C. Viscosity may decrease slightly with heat, then recover on cooling.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery: 0.2–0.8%\u003c\/li\u003e\n\u003cli\u003eFrozen desserts \/ ice cream: 0.3–0.6%\u003c\/li\u003e\n\u003cli\u003eDairy analogues \/ vegan cheese: 0.5–1%\u003c\/li\u003e\n\u003cli\u003eJellies with carrageenan or xanthan: start with tara gum replacing about 20% of the carrageenan or xanthan, then adjust to texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHelps cakes and breads stay softer for longer\u003c\/li\u003e\n\u003cli\u003eImproves creaminess and freeze-thaw stability in frozen desserts\u003c\/li\u003e\n\u003cli\u003eAdds body and water retention in plant-based cheese and dairy alternatives\u003c\/li\u003e\n\u003cli\u003eBuilds smooth texture in pastry fillings and sauces without affecting flavour\u003c\/li\u003e\n\u003cli\u003eCan be used with carrageenan for gelled textures and dysphagia-friendly applications\u003c\/li\u003e\n\u003cli\u003eUseful in gluten-free bakery products where moisture retention matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFine, creamy white powder\u003c\/li\u003e\n\u003cli\u003eTasteless and odourless\u003c\/li\u003e\n\u003cli\u003eStable across a wide pH range\u003c\/li\u003e\n\u003cli\u003eDevelops viscosity at relatively low temperature\u003c\/li\u003e\n\u003cli\u003eCan become thermoreversible when used with other gums\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with locust bean gum, tara gum hydrates faster and has better cold solubility. Compared with guar gum, it gives a less slimy mouthfeel and a more neutral flavour. Compared with xanthan gum, xanthan thickens faster on its own, while tara gum is more useful when you want a smoother texture or want to build gel structure in combination with other gums.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from tara seeds, a legume native to Peru and Bolivia, then processed for high-purity food use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343588184308,"sku":"10065","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGommeTara.jpg?v=1743803897"},{"product_id":"louis-francois-gellan-gum","title":"LOUIS FRANCOIS Gellan Gum – Heat-Stable, Vegan Gel for Pastry \u0026 Savoury Dishes","description":"\u003cp\u003eLouis Francois Gellan Gum is a high-performance gelling agent and stabilizer used to create clear, heat-stable gels with excellent texture control. It is especially useful for fruit preparations, beverages, sauces, confectionery, dairy or plant-based applications, and modern pastry work where precision matters.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into water using high shear, then heat to about 90°C to fully hydrate. Gelation is triggered by the presence of ions such as calcium, magnesium, sodium, or potassium, and the gel sets as it cools. In hard water, sequestrants such as sodium citrate or phosphates can help improve hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eGeneral use: 0.05% to 4% depending on the texture and application.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFruit fillings and bakery preparations that need to hold shape during baking\u003c\/li\u003e\n\u003cli\u003eConfections and jellies with a clear finish and elastic bite\u003c\/li\u003e\n\u003cli\u003eDairy and plant-based gels with good protein compatibility\u003c\/li\u003e\n\u003cli\u003eBeverages where you want to suspend particles without separation\u003c\/li\u003e\n\u003cli\u003eSauces, icings, and fluid gels with improved texture and stability\u003c\/li\u003e\n\u003cli\u003eModern pastry and plated desserts, including gel sheets, fluid gels, and heat-stable textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to cream-coloured powder\u003c\/li\u003e\n\u003cli\u003eOdourless and neutral in flavour\u003c\/li\u003e\n\u003cli\u003eHydrates best with heat and shear\u003c\/li\u003e\n\u003cli\u003eSets on cooling in the presence of ions\u003c\/li\u003e\n\u003cli\u003eThermally stable with good resistance to syneresis\u003c\/li\u003e\n\u003cli\u003eGel texture can be adjusted from more brittle to more elastic depending on ion content and formulation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Gums\u003c\/h3\u003e\n\u003cp\u003eCompared with agar or gelatin, gellan gum gives better heat stability and less syneresis, making it especially useful for clear gels and hot applications. Compared with xanthan gum, it forms a true gel rather than simply thickening. Compared with carrageenan, it offers cleaner taste release and more flexibility through ion-triggered gelation.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced by microbial fermentation with Sphingomonas elodea. The glucose used in fermentation is typically derived from corn or beets.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"3g","offer_id":46349818626292,"sku":"","price":6.25,"currency_code":"CAD","in_stock":true},{"title":"30g","offer_id":46349818396916,"sku":"","price":26.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46349818429684,"sku":"10039","price":403.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGellanGum1.jpg?v=1774738981"},{"product_id":"louis-francois-ascorbic-acid","title":"LOUIS FRANCOIS Ascorbic Acid","description":"\u003cp\u003eLouis Francois Ascorbic Acid is a high-purity, food-safe antioxidant used to help prevent oxidation, preserve colour, support flour improvement, and add vitamin C where needed. It is a white to pale yellow, odourless, tasteless powder with very good water solubility, making it useful across baking, pastry, fruit preparations, beverages, and technical food applications.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse dry for flour correction, or dissolve freshly in water for liquid applications. Once dissolved, use promptly and avoid prolonged exposure to light, air, or metals, as the solution becomes less stable. A suggested working solution is 2 g ascorbic acid with 20 g cold water, used immediately in dough or fruit-based preparations.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBread and rolls: 40–100 mg\/kg\u003c\/li\u003e\n\u003cli\u003ePastry: 2–3 g per 100 kg flour\u003c\/li\u003e\n\u003cli\u003eConfectionery tablets or lozenges: 400–800 mg\/kg\u003c\/li\u003e\n\u003cli\u003eFruit juices, jams, beer, sparkling wine: 150–500 mg\/kg\u003c\/li\u003e\n\u003cli\u003eApple soaking baths: 500 mg to 1 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStrengthens dough and supports better fermentation in bread and pastry\u003c\/li\u003e\n\u003cli\u003eHelps reduce browning in fresh-cut fruit and fruit preparations\u003c\/li\u003e\n\u003cli\u003eSupports colour and flavour retention in juices, wine, beer, and soft drinks\u003c\/li\u003e\n\u003cli\u003eAdds vitamin C in dietary or fortified products\u003c\/li\u003e\n\u003cli\u003eHelps protect purées, syrups, and similar preparations from oxidation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to pale yellow powder\u003c\/li\u003e\n\u003cli\u003eOdourless and tasteless\u003c\/li\u003e\n\u003cli\u003eVery soluble in water\u003c\/li\u003e\n\u003cli\u003eStable in dry form, but more sensitive in solution\u003c\/li\u003e\n\u003cli\u003eCompatible with acidic environments and heat applications\u003c\/li\u003e\n\u003cli\u003eNon-allergenic, non-GMO, and non-irradiated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced through fermentation of sorbitol, then purified for professional food use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":46353063739636,"sku":"","price":7.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46353063772404,"sku":"100A","price":50.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISAscorbicAcid1.jpg?v=1774734388"},{"product_id":"louis-francois-glycerol-monostearate","title":"LOUIS FRANCOIS Glycerol Monostearate – Plant-Based Emulsifier for Baking \u0026 Confectionery, 1kg","description":"\u003cp\u003eLouis Francois Glycerol Monostearate is a plant-based emulsifier used to improve texture, stability, and consistency in baked goods, confectionery, dairy-style preparations, and modern pastry applications. It helps bind water and fat, making emulsions smoother and more uniform while also supporting volume and moisture retention.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDissolve in hot water or incorporate into the fat phase of your recipe. For best dispersion, shake or blend well before adding to the mixer or kneader.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and cakes: 1–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eConfectionery: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eFrozen desserts and dairy applications: 0.5–1.5 g\/kg\u003c\/li\u003e\n\u003cli\u003eCulinary emulsions and sauces: 0.5–2 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust based on your formula and the texture you want to achieve.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eImproves crumb, softness, and moisture retention in cakes and bakery products\u003c\/li\u003e\n\u003cli\u003eHelps create smoother, more stable emulsions in batters, doughs, sauces, and foams\u003c\/li\u003e\n\u003cli\u003eSupports finer texture and more consistent handling in dough-based preparations\u003c\/li\u003e\n\u003cli\u003eHelps control crystallization and texture in confectionery and chocolate-based fillings\u003c\/li\u003e\n\u003cli\u003eContributes to smoother texture in frozen desserts and dairy-style applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCreamy-white to light brown powder\u003c\/li\u003e\n\u003cli\u003eMild characteristic aroma\u003c\/li\u003e\n\u003cli\u003eSoluble in water and dispersible in fats and oils\u003c\/li\u003e\n\u003cli\u003eHelps improve texture, volume, emulsion stability, and moisture retention\u003c\/li\u003e\n\u003cli\u003eIdentified as E471\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with more basic or less refined emulsifiers, this glycerol monostearate offers more even dispersion, better emulsion stability, and more reliable texture improvement. It is especially useful when you want better control over softness, shelf life, and crystallization in bakery or confectionery work.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003ePlant-based; derived from fully hydrogenated sunflower oil.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46363903131892,"sku":"1352A","price":56.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGlycerolMonostearate.jpg?v=1744338644"},{"product_id":"louis-francois-pectin-x58","title":"LOUIS FRANCOIS Pectin X58, 1kg","description":"\u003cp\u003eLouis Francois Pectin X58 is a low-esterified, amidated fruit pectin designed for thermoreversible glazes, nappage, and acidic fillings. It reacts with calcium in acidic, sweet systems to create a firm, glossy, elastic gel with strong shine and good hold on fruit and sponge surfaces. It is especially useful when you want a glaze that can be reheated and reworked more easily than many standard pectin systems.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor smooth dispersion, Pectin X58 should be pre-mixed with dry ingredients or dispersed into a non-solvent medium such as oil, alcohol, or concentrated sugar syrup. If dispersed cold, it should be heated to 80–85°C for complete dissolution. It can be used in aqueous or fruit-based systems and is typically applied around 50–55°C for best spreading and gloss.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.8% to 1.5%. Maximum concentration is about 3% in cold water and 6–8% in hot water for immediate use.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is especially well suited to reversible fruit glazes, nappage, tart glazing, sponge and biscuit glazing, and acidic confectionery fillings, including fillings for chocolate shells. It is also useful in pastry applications that need acceptable freeze-thaw performance, since glazed tarts and sponge cakes made with it can be frozen after glazing and still hold well after thawing.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is a fine white-cream to light beige powder that is odourless and tasteless. It works in acidic systems around pH 3.5–3.7 with 55–60% sugar, and produces a firm, shiny, elastic gel. Its esterification is 22–27% and amidation is 20–24%.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003ePectin X58 is better suited to reversible glazes, nappage, and acidic fillings than many standard pectins. It is designed to react with calcium in acidic, sweet systems and is especially valued for its thermoreversible behavior, meaning the gel can be reheated and used again more easily. It also creates a firm, glossy, elastic gel with good hold on fruit and sponge surfaces. Compared with pectins used mainly for permanent set jams or more classic fruit gels, X58 is the better choice when you want reworkable glaze, strong shine, clean coating, and reliable performance in low-sugar glazing applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from fruit pectin standardized with sugars and approved gelling retarders including sodium diphosphate and calcium orthophosphate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47852521029876,"sku":"1628A","price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPectinX58_1kg1.jpg?v=1774734488"},{"product_id":"louis-francois-carrageenan-iota","title":"LOUIS FRANCOIS Carrageenan Iota – Plant-Based Gelling Agent, 1kg","description":"\u003cp\u003eLouis Francois Carrageenan Iota is a seaweed-derived gelling and texturizing agent used to create soft, elastic, thermoreversible gels. It is especially effective in dairy-based systems, where it reacts with calcium and ideally milk proteins to build a creamy, supple texture. It also remains stable in low-viscosity freeze-thaw applications, making it useful in frozen desserts.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is soluble in hot water and sets as it cools. It is usually pre-mixed with sugar before being added to the liquid phase, then heated until fully dispersed. It can be used in aqueous, dairy, or fruit-based systems.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use is 0.08% to 0.30%, depending on the texture you want. Within this range, it produces a gelled texture with a thick and creamy mouthfeel.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is particularly suitable for cold-filled milk desserts, flans, multi-layer desserts, instant preparations, water gels, confectionery, and ice cream. Practical examples include coconut coulis, fruit jellies, creamy caramel, and crème brûlée-style desserts. It is a good choice when you want a gel that feels more supple and creamy than rigid.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is a white to cream powder with no smell or taste. It is extracted from red seaweed, contains carrageenan and dextrose, and forms a soft, elastic, thixotropic, thermoreversible gel. Its pH is 8–11 in 1% solution. It is suitable for Halal, Kosher, Vegetarian, and Vegan use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eCarrageenan Iota is extracted from red seaweed of the Rhodophyceae type by aqueous extraction.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47852534595828,"sku":"10117","price":119.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCarrageenanIota_1kg1.jpg?v=1774734514"},{"product_id":"louis-francois-cmc","title":"LOUIS FRANCOIS CMC – Cellulose Gum Thickener \u0026 Stabilizer, 1kg","description":"\u003cp\u003eLouis Francois CMC is a professional texturizing agent made from sodium carboxymethyl cellulose, also known as cellulose gum or E466. It is used to bind, thicken, stabilize, and retain water in pastry, bakery, dairy, sauce, and frozen dessert applications. Because it is soluble in both hot and cold water and remains stable through heat and freezing, it is one of the most versatile functional ingredients in this range.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCMC can be dispersed into cold or hot water and is usually blended with dry ingredients before being added to the recipe. It is especially useful when you need better water retention, smoother texture, improved freeze-thaw stability, or more control over the consistency of doughs and pastes.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the formula and desired texture. There is no universal dosage because CMC is used across many different product categories.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCMC is suitable for ice cream, dairy products, sauces, pastry products, biscuits, bakery doughs, and sugar gum pastes. In practice, it helps prevent ice crystals in frozen desserts, stabilizes emulsions in sauces, reduces syneresis in pastry products, improves dough consistency, and gives sugar pastes better flexibility and handling.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCMC is an off-white powder that is odourless and tasteless. It is derived from wood cellulose, has a pH of 6.5–8.5 in 1% solution, and a viscosity of 2500–4500 mPa.s. It is also rich in soluble fiber and is suitable for Halal, Kasher, Vegetalian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eCMC is obtained from powdered pure cellulose from wood, the structural material found in the hard parts of plants.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853171376372,"sku":"10034","price":67.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCMC_1kg1.jpg?v=1774734534"},{"product_id":"louis-francois-malic-acid","title":"LOUIS FRANCOIS Malic Acid, 1kg","description":"\u003cp\u003eLouis Francois Malic Acid is a professional food-grade acidulant used to add clean, lasting sourness and regulate acidity in confectionery, fruit preparations, bakery products, and desserts. It is a versatile acid for formulas where you want a more rounded tartness and better sweet-sour balance.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMalic Acid can be incorporated into dry mixes or dissolved into the water phase, depending on the recipe. It is used to adjust acidity and sharpen fruit flavour in both sweet and processed fruit applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and desired acidity. Many listed food categories are allowed on a quantum satis basis.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is suitable for edible ices, fruit and vegetable preparations, jams, jellies, marmalades, confectionery, coatings, fillings, bakery wares, and desserts. In practical pastry use, it works well in fruit fillings, sour confectionery, glazes, jams, and frozen desserts where sweetness needs balancing with a vivid tart note.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is supplied as a white powder or crystal with a sour odour and sour taste. It is produced by chemical synthesis, has a minimum purity of 99%, and a melting point of 127–132°C. It is suitable for Halal, Kosher, Vegan, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is of chemical synthesis origin.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853189464308,"sku":"10228","price":66.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISMalicAcid_1kg1.jpg?v=1774734624"},{"product_id":"louis-francois-tartaric-acid","title":"LOUIS FRANCOIS Tartaric Acid, 1kg","description":"\u003cp\u003eLouis Francois Tartaric Acid is a food-grade acidulant and acidity regulator used to bring a strong, persistent tangy flavour to pastry, confectionery, fruit processing, drinks, and culinary preparations. It is especially useful when you want acidity that stays noticeable longer and gives fruit flavours more lift.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid can be added to dry mixes or dissolved into the water phase depending on the application. It is used to regulate acidity, stabilize pH, and sharpen fruit profiles in both sweet and savoury formulas.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the recipe and application. Many listed food categories are permitted on a quantum satis basis, meaning the amount should be limited to what is needed for the desired result.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is suitable for confectionery, biscuits, pastry fillings and toppings, jams, marmalades, fruit nectars, sauces, edible ices, and refreshing drinks. In practice, it is a strong choice for fruit candies, jam-style preparations, tangy fillings, and bakery applications where you want a longer-lasting acidity than citric acid typically gives.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is supplied as white crystals with a strong acidic flavour. It is very soluble in water and alcohol, has reduced hygroscopicity, and has a minimum purity of 99.7%. It is suitable for Halal, Kosher, Vegetalian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is produced from natural by-products of winemaking and is naturally associated with fruits, especially grapes.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853267255540,"sku":"110A","price":72.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISTartaricAcid_1kg1.jpg?v=1774734708"},{"product_id":"louis-francois-ovofree-dorure","title":"LOUIS FRANCOIS OvoFree Dorure – Vegan Egg Wash Alternative, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Dorure is a plant-based egg wash alternative made from wheat protein. It is designed as a vegetal gilding ingredient that replaces egg wash on baked goods while offering easy dispersion and simple application. It is especially useful when you want an egg-free and vegan-suitable finishing solution.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is mixed with water and applied to the surface of doughs before baking. It is designed for easy handling in bakery production and gives a practical alternative to traditional egg wash.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e15% OvoFree Dorure\u003c\/li\u003e\n\u003cli\u003e85% water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is best used anywhere you would normally apply an egg wash, including viennoiserie, breads, buns, pastry crusts, and savoury pastries. It is particularly useful when you need a consistent egg-free surface finish without preparing a custom vegan wash from multiple ingredients.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is a yellowish powder with neutral taste and no odour. It contains 80 g protein per 100 g and has a pH of 3–6. It is suitable for Halal, Kosher, Vegetarian, and Vegan use, but it does contain wheat\/gluten.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike standard egg wash, OvoFree Dorure is plant-based and made from wheat protein. Compared with improvised vegan washes such as plant milk or oil, it is designed specifically for professional glazing use, so it offers more consistent dispersion and repeatable application.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from wheat protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853284753652,"sku":"10342","price":67.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeDorure1.jpg?v=1774734793"},{"product_id":"louis-francois-sunflower-lecithin","title":"LOUIS FRANCOIS Sunflower Lecithin – Natural Emulsifier Powder, 1kg","description":"\u003cp\u003eSunflower Lecithin is a pure powdered emulsifier made from deoiled sunflower lecithin. It helps fat and water work together more effectively, while also improving dough hydration, fermentation regularity, and the texture of finished baked goods. It is a strong professional option when you want better consistency, improved volume, and less friability in bakery and biscuit products.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin can be blended into dry ingredients or dispersed into the fat phase depending on the formula. It is soluble in oils and dispersible in water, making it useful in a wide range of bakery and emulsified applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBakery and biscuit products: 1 to 3 g\/kg\u003c\/li\u003e\n\u003cli\u003eMargarine: 1 to 5 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eThis lecithin is especially useful in bread doughs, viennoiserie, biscuits, wafers, and margarine. In practice, it helps improve hydration, regulate fermentation, increase finished volume, slow starch retrogradation, and reduce crumbly texture in biscuits and wafers.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin is supplied as a slightly fatty yellowish-grey powder. It is standardized to minimum 96% phosphatides, with maximum 2% water and maximum 2% oil. It is also described as a phosphatide \/ phospholipid emulsifier.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eSunflower Lecithin differs from more basic emulsifiers because it does more than blend fat and water. It also supports dough performance, shelf life, and finished texture. Compared with soy lecithin, it offers the same familiar lecithin function in a sunflower-based format, which can be useful for soy-free formulations.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from deoiled sunflower lecithin, obtained by deoiling liquid lecithin in acetone baths.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853304119540,"sku":"10112","price":131.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSunflowerLecithin1.jpg?v=1774734806"},{"product_id":"louis-francois-suvy","title":"LOUIS FRANCOIS Süvy – 1:1 Sugar Replacement for Baking, Desserts \u0026 Culinary Use","description":"\u003cp\u003eLouis Francois Süvy is a professional bulk sugar replacer designed to replace sugar 1:1 in recipes. It is made from erythritol, dietary fiber, and polydextrose, so it works more like a true recipe ingredient than a high-intensity sweetener used in tiny amounts. It is especially useful when you want to reduce sugar while keeping the bulk that sugar normally provides in baking and pastry.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSüvy is used in the same way and in the same quantity as sugar in your usual recipes. Because it is a formulated bulking blend, it is well suited to recipes where sugar contributes both sweetness and volume.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse as a 1:1 replacement for sugar.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eSüvy is suitable for edible ices, fruit preparations, jams and spreads, confectionery, coatings, fillings, bakery products, and desserts. It can also be used in selected savory applications where sugar is part of the original formula, such as sauces, chutneys, spreads, and some bread or vegetable preparations. In practical use, it is a good option when you want easier sugar substitution without fully rebuilding the recipe.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eSüvy is a white, odourless powder with a pH of 5.4 ± 0.5. Nutritionally, it contains 0 g sugar and 43.2 g fiber per 100 g, with 47.6 kcal per 100 g. The product is also labeled Halal, Kosher, Vegetarian, and Vegan.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike erythritol on its own, Süvy is a blended sugar replacement system that brings bulk as well as sweetness. That makes it easier to use in pastry and baking where sugar affects both structure and flavour. It is also different from regular sugar because it provides 0 g sugar and much higher fiber content, \u003cspan\u003erespecting your microbiota and does not cause any blood sugar spikes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eSüvy is a blend of plant-based products made from erythritol, dietary fiber, and polydextrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"500g","offer_id":47908200710388,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true},{"title":"3kg","offer_id":47907895902452,"sku":null,"price":186.0,"currency_code":"CAD","in_stock":true},{"title":"10kg","offer_id":47907895935220,"sku":"10377","price":559.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSuvy1.jpg?v=1774738557"},{"product_id":"louis-francois-propure-cold-potato-protein","title":"LOUIS FRANCOIS Cold Potato Protein – Egg White Substitute for Mousses, Meringues \u0026 Cold Foams, 1kg","description":"\u003cp\u003eLouis Francois Cold Potato Protein, also known as ProPure Cold Potato, is a professional potato protein isolate used as an egg white substitute for whipped applications where you want strong aeration with less binding and gelling effect. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version is especially well suited to lighter preparations where a milder taste and lighter colour are preferred.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It works best when the goal is whipping, aeration, and lightness with a lower contribution to final set.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/li\u003e\n\u003cli\u003eAdjust within this range depending on how much aeration and lightness you want in the finished product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is best positioned for lighter whipped and cold-style applications, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003emousses\u003c\/li\u003e\n\u003cli\u003emeringues\u003c\/li\u003e\n\u003cli\u003ecold foams\u003c\/li\u003e\n\u003cli\u003ewhipped fillings\u003c\/li\u003e\n\u003cli\u003erecipes where a lighter colour and milder taste are preferred\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn practical terms, this is the better option when you want a result that feels lighter, more aerated, and less set than the Hot version.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is supplied as a white to grey or brown powder with no off smell. It has a pH of 3–4, minimum 90% solubility, and provides 93.2 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Hot Potato Protein\u003c\/h3\u003e\n\u003cp\u003eCompared with the Hot version, it has a lower binding and gelling effect, making it the better choice when you want more aeration, a milder profile, and less structure from the protein itself.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from potato protein isolate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47894716645620,"sku":"10361","price":214.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISColdPotatoProtein1.jpg?v=1774736405"},{"product_id":"louis-francois-fructose-powder","title":"LOUIS FRANCOIS Fructose Powder – High-Sweetness Sugar for Pastry \u0026 Drinks, 1kg","description":"\u003cp\u003eLouis Francois Fructose Powder is a simple sugar with a high sweetening power and a clean, fine sweetness. It occurs naturally in fruit, honey, and certain plants, and is especially useful in food applications where you want more sweetness than sucrose at the same weight. It is a versatile professional ingredient for pastry, confectionery, frozen desserts, beverages, chocolate work, and dietetic formulations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFructose Powder is used as a sweetener in recipes where sugar provides sweetness and flavour support. Because it is sweeter than sucrose, it is particularly useful when you want to achieve a strong sweet taste with a more refined flavour profile. It can be incorporated into dry mixes or dissolved into liquid systems depending on the application.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the sweetness level and formula requirements of the recipe. Fructose has a higher sweetening power than sucrose, so it may be used at lower levels than standard table sugar depending on the result you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eFructose Powder is suitable for sweet food products, sports nutrition products, low-calorie foods, diabetic-friendly formulations for some non-insulin-dependent users, biscuits, pastries, dairy desserts, yogurts, ice cream, sorbets, beverages, fruit juices, chocolate products, and confectionery. In practical use, it works well in cakes, wafers, frozen desserts, drinks, chocolate fillings, cooked sugar applications, nougat, and sweet spreads where a strong sweetening effect and clean flavour are important.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFructose Powder is a sweet, odourless crystalline powder. It contains minimum 99.5% fructose on dry basis, with maximum 0.2% moisture, and has a pH of 5.0 to 7.0 in 10% solution. It is also described as a levorotatory sugar with a specific rotation of -91 to -93.5°. Storage should be protected from humidity, heat, and odours.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eFructose is a sugar found naturally in fruit, honey, and certain plants such as Jerusalem artichoke and chicory. It is also a major natural component of honey and is part of the sugar composition of cane and beet sugar.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47909259477236,"sku":"10091","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISFructosePowder1.jpg?v=1774734821"},{"product_id":"louis-francois-medium-rapid-pectin-1kg","title":"LOUIS FRANCOIS Medium Rapid Pectin, 1kg","description":"\u003cp\u003eLouis Francois Medium Rapid Pectin is a medium rapid set purified high methoxyl pectin designed for fruit-based recipes that need a reliable set in the presence of sugar and acid. It is especially suited to the manufacture of jams, where it helps build a classic fruit gel texture with dependable structure.\u003c\/p\u003e\n\u003cp\u003eThis pectin works best in sweetened and acidic fruit systems, especially when the formulation has sufficient sugar and a low pH. It is a good choice for traditional fruit preparations that need a controlled set rather than an extremely fast gel.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eFor smooth dispersion, Medium Rapid Pectin should be pre-mixed with other dry ingredients before being added to the liquid under efficient stirring, or dispersed in a non-solvent medium such as oil, alcohol, or concentrated sugar solutions above 65° Brix.\u003c\/p\u003e\n\u003cp\u003eDissolution is improved by heat, mixing, and shear, and a complete dissolution can be obtained quickly at 80–85°C (176–185°F). In high-calcium media such as hard water or milk, dissolution may take longer and may require sequestering salts. The final texture develops fully after about 24 hours.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eTypical use for jam-style applications is 0.25% to 0.50%, depending on the dry extract, which should generally be at least 60%, and on the texture you want in the finished product.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is best suited to sweetened, acidic fruit preparations, especially:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ejams\u003c\/li\u003e\n\u003cli\u003efruit-based preparations\u003c\/li\u003e\n\u003cli\u003efruit pastes\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eExamples include jam and coconut fruit paste containing fat, making this a useful pectin for both classic preserves and cooked fruit confectionery where a traditional pectin set is desired.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is supplied as a creamy white to light-brown powder with neutral odour and flavour. It is made from citrus and standardized with sucrose. Key technical values include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e145–155 SAG\u003c\/li\u003e\n\u003cli\u003epH 3–3.8\u003c\/li\u003e\n\u003cli\u003edegree of esterification: 68%\u003c\/li\u003e\n\u003cli\u003emoisture: max 12%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt is also suitable for Halal, Kasher, Vegetarian, and Vegan use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Pectins\u003c\/h3\u003e\n\u003cp\u003eMedium Rapid Pectin is a high methoxyl pectin, so it is designed for recipes that contain enough sugar and sufficient acidity to form a proper gel. Compared with faster-setting pectins, it gives a medium rapid set, which can be easier to manage in cooked fruit preparations where you still want working time before the product takes structure. It is best suited to jam-style applications and other sweetened acidic fruit systems.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from citrus pectin and standardized with sucrose.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":48404278214900,"sku":"1620A","price":118.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISMediumRapidPectin_1kg1.jpg?v=1780625920"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/collections\/LouisFrancoisLogo.jpg?v=1671313260","url":"https:\/\/supplies.gusta.ca\/collections\/louis-francois.oembed?page=2","provider":"Gusta Supplies","version":"1.0","type":"link"}