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Louis François Agar Agar

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Price range: $24.00 through $129.00

A plant-based gelling agent from seaweed that sets firm and stays stable at warm temperatures.

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Louis François Blanc Gallia Egg White Powder

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Price range: $17.75 through $119.00

Dried egg white powder that strengthens meringues and macaron batter for stable, glossy results.

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Louis François Chicory Inulin

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Price range: $15.25 through $56.00

A natural chicory root fibre for texture, creaminess and sugar reduction.

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Louis François Citrus Fibre

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Price range: $16.75 through $113.50

A natural texturizer from citrus peel that thickens, stabilises emulsions and retains water.

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Louis François Fish Gelatin Powder (200 Bloom)

Price range: $22.25 through $137.50

A 200 Bloom fish gelatin, halal-friendly and suitable for pescatarian menus.

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Louis François Gelatin Powder (200 Bloom)

Price range: $17.25 through $64.00

High-strength powdered gelatin for mousses, glazes and set creams. Porcine origin.

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Louis François Glucose Powder (DE 40)

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Price range: $11.25 through $40.00

Dried glucose syrup that adds body and controls crystallisation in ice cream and ganache.

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Louis François Hot Potato Protein (Egg White Substitute)

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Price range: $21.00 through $227.00

A plant-based potato protein that whips like egg white for vegan meringues, macarons and mousses.

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Louis François Soy Lecithin Powder

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Price range: $15.50 through $71.50

A natural emulsifier that stabilises sauces and creates light, long-lasting airs and foams.

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Louis François Stab 2000 Ice Cream Stabilizer

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Price range: $24.00 through $981.00

A complete stabilizer and emulsifier blend for smooth, creamy ice cream and gelato.

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Louis François Super Neutrose Sorbet Stabilizer

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Price range: $22.50 through $918.00

A stabilizer made for fruit sorbets, giving a smooth, crystal-free texture and better scoopability.

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Louis François Yellow Pectin

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Price range: $21.25 through $113.50

A slow-set, high-methoxyl pectin for classic pâtes de fruits and firm fruit jellies.

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