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LOUIS FRANCOIS



The Product Range: 

Texturizing agents, gelling agents
Coating agents
Emulsifiers
Stabilizers
Softness and freshness preservatives
Acids and salts
Baking powders
Sugars, sweeteners
Egg products

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Agar Agar - 130A

Agar Agar - 130A
Arabic gum Powder 1Kg - 785A

Arabic gum Powder 1Kg - 785A
Baking Powder - 210B

Baking Powder - 210B
Calcium Lactate 1Kg

Calcium Lactate 1Kg
Citric Acid- 160A

Citric Acid- 160A
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Cream of Tartar -421A

Cream of Tartar -421A
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Egg White Powder - 137A

Egg White Powder - 137A
Fish Gelatin 200 bloom powder - 10023

Fish Gelatin 200 bloom powder - 10023
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Glucose Powder (Atomised glucose) - 6120

Glucose Powder (Atomised glucose) - 6120
Glucose Powder (Atomised Glucose) - 1364D

Glucose Powder (Atomised Glucose) - 1364D
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Guar Gum (Galligum G) - 720A

Guar Gum (Galligum G) - 720A
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Inverted Sugar - 1401J

Inverted Sugar - 1401J
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Inverted Sugar- 1400L (15Kg)

Inverted Sugar- 1400L (15Kg)
Isomalt - 921

Isomalt - 921
Maltitol Powder - 10009

Maltitol Powder - 10009
NH Pectine Nappage - 1622A

NH Pectine Nappage - 1622A
Rapid Set Pectin - 1624A

Rapid Set Pectin - 1624A
Sorbitol - 1951A

Sorbitol - 1951A
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Sorbitol 5kg - 10181

Sorbitol 5kg - 10181
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Soy or sunflower lecithin powder -10112

Soy or sunflower lecithin powder -10112
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Stab 2000 - 1971A

Stab 2000 - 1971A
Super Neutrose - 1990B

Super Neutrose - 1990B
Trehalose - 10217

Trehalose - 10217
X58 Pectin - 1628A

X58 Pectin - 1628A