Excellence <br>for over <strong>100 years</strong>
Louis François products 200+ Products

Excellence
for over 100 years

New products
Louis François

LFSpecialties
New
For pastry chefs

CremePat Froid

Preparation for cold pastry cream
LFSpecialties
New
For pastry chefs

CremePat Chaud

Preparation for hot pastry cream
LFSpecialties
New
For pastry chefs

Gel Sphere

Gelling agent for spherification
LFSpecialties
New
For Ice Cream makers

Stab Pure

100% plant fiber stabilizer for sorbet and ice cream
LFSensory palette
New
For pastry chefs

Gallichoco

An alternative to cocoa powder.

Made from a blend of malted flours, it allows you to replace 30 to 70% of the cocoa powder in your preparations, while preserving the characteristic color and taste of cocoa.
LFSensory palette
New
For pastry chefs

Gallichoco

Solution for partial substitution of cocoa powder
LFSpecialties
New
For pastry chefs

OvoFree Mousse

100% plant-based solution and ingredient to replace egg whites
LFSpecialties
New
For pastry chefs

OvoFree Macaron

100% plant-based solution and ingredient to replace egg whites
LFSpecialties
New
For Bakers

OvoFree Dorure

100% plant-based egg wash, additive-free and sugar-free.
Ranges

A variety of ranges

Textures

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

All products
LFTextures
For pastry chefs

Souflix

Thickener obtained from corn starch
LFTextures
For pastry chefs

Xanthan gum

Thickener obtained by through fermentation
LFTextures
For pastry chefs

Locust bean gum

Natural thickener extracted from locust beans
LFTextures
For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties
LFTextures
For pastry chefs

Pectin X58

Gelling agent based on citrus or apple extract
LFTextures
For pastry chefs

Pectin NH nappage

Gelling agent based on citrus or apple extract
LFTextures
For pastry chefs

Yellow pectin

Gelling agent based on citrus or apple extract
LFTextures
For pastry chefs

Pectin Extra Slow Set

Gelling agent based on citrus or apple extract
LFTextures
For pastry chefs

Pectin 325NH95

Gelling agent based on citrus or apple extract
LFTextures
For pastry chefs

FiPure Psyllium

Texturizing plant fiber

Sugars

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

All products
LFSugars
For pastry chefs

Maple sugar

Powdered sugar obtained from maple sap
LFSugars
For pastry chefs

Dark muscovado sugar

Special unrefined sugar from Mauritius
LFSugars
For pastry chefs

Light muscovado sugar

Special unrefined sugar from Mauritius
LFSugars
For pastry chefs

Trehalose

Sugar from tapioca starch
LFSugars
For pastry chefs

Isomalt

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

Maltitol powder

Polyol that can be used as a 1:1 replacement for sugar
LFSugars
For pastry chefs

Galliasorb

Helps to stabilize texture during storage, neutral taste.
LFSugars
For pastry chefs

Sorbitol powder

Helps to stabilize texture during storage, neutral taste.
LFSugars
For pastry chefs

Sucre Inverti Gallia

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

Dextrose

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

Basics

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

All products
LFBasics
For pastry chefs

Gallia white

Stabilized hen egg white
LFBasics
For pastry chefs

White Gallia Plein Air

Stabilized free-range egg white
LFBasics
Acids, bases and salts

Cream of tartar

Acidifier naturally present in wine-making residues
LFBasics
Acids, bases and salts

Sodium citrate

Acidity corrector to raise pH
LFBasics
Acids, bases and salts

Tartaric acid

Acidifier naturally present in wine-making residues
LFBasics
Acids, bases and salts

Citric acid

Acidifier naturally present in fruit
LFBasics
Acids, bases and salts

Ascorbic acid

Antioxidant also known as vitamin C

Sensory palette

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

All products
LFSensory palette
New
For pastry chefs

Gallichoco

Solution for partial substitution of cocoa powder

Specialties

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

All products
LFSpecialties
New
For pastry chefs

CremePat Froid

Preparation for cold pastry cream
LFSpecialties
New
For pastry chefs

CremePat Chaud

Preparation for hot pastry cream
LFSpecialties
For pastry chefs

CremePat Classic

Preparation for hot pastry cream
LFTextures
For pastry chefs

Souflix

Thickener obtained from corn starch
LFTextures
For pastry chefs

Xanthan gum

Thickener obtained by through fermentation
LFTextures
For pastry chefs

Locust bean gum

Natural thickener extracted from locust beans
LFSpecialties
For Ice Cream makers

STAB 2000

Ice cream stabilizer and emulsifier
LFSpecialties
For Ice Cream makers

Super Neutrose

Sorbet stabilizer
LFTextures
For pastry chefs

Chantifix

Stabilizer for aerated dairy specialties
LFSugars
For pastry chefs

Maple sugar

Powdered sugar obtained from maple sap