Excellence for over 100 years

Pectins - To gel - To thicken - To emulsify - To aerate

Ranges

A variety of ranges

Textures

Sugars

Technical sugars - Raw sugars - Substitutes and sweeteners - Special sugars

Basics

Flakes, flours and starches - Acids, bases and salts - Milk and eggs

Sensory palette

Color - Harvest - Aromas

Specialties

For Pastry - For Ice cream - For Bakery

Textures

Discover our wide selection of texturizing solutions, essential ingredients for controlling the consistency and stability of your preparations.

All products

Thickener obtained from corn starch

Souflix

Thickener obtained by through fermentation

Xanthan gum

Natural thickener extracted from locust beans

Locust bean gum

Stabilizer for aerated dairy specialties

Chantifix

Pectin X58

Pectin NH nappage

Yellow pectin

Pectin Extra Slow Set

Pectin 325NH95

FiPure Psyllium

Texturizing plant fiber

Sugars

Discover our wide selection of sweeteners, designed to meet every need.

All products

Powdered sugar obtained from maple sap

Maple sugar

Special unrefined sugar from Mauritius

Dark muscovado sugar

Special unrefined sugar from Mauritius

Light muscovado sugar

Sugar from tapioca starch

Trehalose

Allows you to create decorations traditionally made with baked sugar without the risk of moisture build-up.

Isomalt

Polyol that can be used as a 1:1 replacement for sugar

Maltitol powder

Helps to stabilize texture during storage, neutral taste.

Galliasorb

Helps to stabilize texture during storage, neutral taste.

Sorbitol powder

Versatile and essential ingredient offering an ideal combination of high sweetening power, enhanced Maillard reaction and anti-crystallization.

Sucre Inverti Gallia

Versatile, essential sugar offering an ideal combination of moderate sweetness and texturizing properties.

Dextrose

Basics

Discover our wide selection of basic products, essential ingredients for your creations.

All products

Gallia white

Stabilized hen egg white

Stabilized free-range egg white

White Gallia Plein Air

Acidifier naturally present in wine-making residues

Cream of tartar

Acidity corrector to raise pH

Sodium citrate

Acidifier naturally present in wine-making residues

Tartaric acid

Acidifier naturally present in fruit

Citric acid

Antioxidant also known as vitamin C

Ascorbic acid

Sensory palette

Discover our selection of fruit ingredients and flavors, designed to meet every need.

All products

Dehydrated strawberry chunks

Mara des Bois strawberry chunks

Dehydrated raspberry chunks

Raspberry chunks

Chopped basil

Dehydrated chopped basil

Chopped mint

Chopped dehydrated mint

Solution for partial substitution of cocoa powder

Gallichoco

Specialties

Discover our wide selection of Louis François specialties, technical and innovative ingredients.

All products

Preparation for cold pastry cream

CremePat Froid

Preparation for hot pastry cream

CremePat Chaud

Preparation for hot pastry cream

CremePat Classic

Thickener obtained from corn starch

Souflix

Thickener obtained by through fermentation

Xanthan gum

Natural thickener extracted from locust beans

Locust bean gum

Ice cream stabilizer and emulsifier

For Ice Cream makers

STAB 2000

For Ice Cream makers

Super Neutrose

Sorbet stabilizer

Stabilizer for aerated dairy specialties

Chantifix