Grocery

Louis François Invert Sugar Paste (Trimoline) (1 kg), made from beet, glucose, and fructose. Provides structure and softness, improves preservation and color.

Sodium bicarbonate (1 kg bag), multi-purpose: preserves vegetable color, leavening agent for cookies, cakes and breads, tenderizes pulses. Large format.

Gold Grade Gelatin Sheets (200 Bloom, 1 kg) Louis François, high gelling strength, pure and neutral. For entremets, bavarians, mousses, panna cottas and mirror glazes.

Pectin 325NH95 Louis François (1 kg), thermoreversible gel with calcium ions. For thick jams, glazes, fruit purees and jellied dairy desserts.

Pectin NH Louis François (1 kg), thermoreversible gel for fillings and glazes of undiluted fruit pastries, good hold. Dosage 10 g/kg.

Agar-agar in a tube (150 g), natural gelling agent extracted from red algae, vegan alternative to gelatin. For puddings, panna cottas, jams, jellies, and terrines.

Louis François Baking Powder (1 kg tub), leavening agent without microorganisms. For shortbread, choux pastry, cakes and madeleines. Dosage 15 to 25 g/kg of flour.

Louis François Powdered Gelatin 200 Bloom (1 kg tub), porcine origin. Gelling agent, stabilizer, thickener, and binder. Quick preparation in large quantities.

Stabilizer 2000 Louis François (1 kg tub), emulsifier and thickener for ice creams, sorbets, and whipped creams. Limits crystals, smooth and creamy texture.

Dehydrated Glucose Syrup Louis François (1 kg tube), stabilizes aerated products, less sweet taste. For ice cream and gelato mixes.

Super Neutrose Louis François (1 kg), stabilizer for sorbets: improves creaminess and overrun, prevents crystals, retards melting. Dosage 3 to 5 g/L.

Calcium Chloride Louis François (1 kg tub, E509), essential for reverse spherification (liquid-centered spheres). Firms canned fruits and vegetables.

Isomalt Louis François (1 kg tube), ideal for decorative sugar: low hygroscopicity, moderately sweet flavor. Technical baking ingredient.

Louis François DE40 Glucose Syrup (10 kg bucket), suitable for cooked sugars in confectionery. Basic ingredient with flavorings, colorings, and sugar. Pro format.

Louis François Isomalt (5 kg bag), ideal for decorative sugarwork: low hygroscopicity, moderately sweet flavor. Use 1 kg for 100 to 200 g of water. Professional size.

Louis François Pectin x58 (1 kg), thermoreversible gel, freezer stable. For neutral glazes on tarts, sponges and biscuits, with low sugar content.

Louis François dextrose monohydrate (1 kg tub, ≥99.5%), derived from corn. Anti-crystallizing agent for ice cream, browning agent for pastries. Bakery and brewery applications.

Gallia dried egg whites (1 kg tube), dehydrated pasteurized eggs, stable and easy to reconstitute. For meringues, macarons, sponge cakes, mousses, and nougats.

Marguerite crystal glucose syrup (1 kg pail), binding agent and anti-crystallizer. For ice cream, nougatines, pulled sugar, caramels and croquembouches. Professional size.

Chantifix Louis François (1 kg), whipped cream stabilizer made from seaweed (E401). Prevents over-whipping, facilitates emulsification, extends shelf life. Dosage 20 g/L.

Sodium alginate GF150 Louis François (1 kg), cold gelling agent in the presence of calcium. For gels, pearls and spherification (fruits, vegetables). Dosage 2 to 5 g/kg.

Louis François powdered soy lecithin (1 kg), emulsifier and antioxidant. For foams, demolding, baking, biscuits and chocolate making. Dosage 1 to 5 g/kg.

Squid Ink Tagliatelle Algaé Gastronomie (250g), artisanal Breton pasta with an intense black colour and a sea-like flavour. Perfect with fish, seafood and seafood salads. Cooking time: 7 min.

Dalla Costa Tricolored Gigli (500g), Italian pasta with three flavors (plain, tomato, spinach), bronze-drawn, non-GMO. To be served plain, in salads, or as part of a dish.

Dalla Costa Squid Ink Spaghetti (500g), Italian pasta bronze-drawn and dried at low temperature, GMO-free. Serve plain, in a salad, or with seafood.

Tufoco Rice Vermicelli (400g), very fine, cooks in minutes. Essential for spring rolls, Asian soups and broths, bô-bun, and stuffings. Gluten-free.

Tagliatelle with Porcini and Summer Truffle (Tuber Aestivum Vitt. 2%) Plantin (250 g), premium Provencal pasta. Powerful porcini and delicate woody truffle, for meat and fish dishes.

Penne Rigate De Cecco N°41 (1 kg), from Campania, grooved with a diagonal bronze-drawn cut. For gratins, dishes with sauce, salads and creamy preparations. 16 servings.

De Cecco Spaghetti No. 12 (1 kg), long, round-section pasta drawn through bronze dies. Perfect al dente texture for all your Italian sauces. 16 servings.

De Cecco Penne Rigate No. 41 (3 kg bag), ridged with a diagonal cut, bronze-drawn, excellent hold. For gratins, dishes with sauce, and salads. Foodservice format.

De Cecco Fusilli N°34 (1 kg), bronze-drawn Campanian spirals that hold sauces. For pasta salads, dishes in sauce, gratins and cold preparations.

De Cecco Spaghetti No. 12 (3 kg bag), long, round cross-section, bronze drawn, perfect cooking performance. Cook time 12 min. Foodservice format.

De Cecco Linguine No. 7 (1 kg), a flat and thin Ligurian specialty, bronze drawn. Ideal with seafood sauces. Cooking time 11 min.

Linguine De Cecco N°7 (3 kg bag), a flat and thin Ligurian specialty, bronze drawn. Ideal with seafood sauces. Cooking time 11 min. Catering size.

Penne rigate (500 g), ridged short pasta with a diagonal cut, to be cooked al dente. Ideal for gratins, dishes with sauce, salads, and creamy preparations. Superior quality.

Blessed Cavalieri Orzo Seeds (500 g), small barley-grain pasta, "Cirillo" method: bronze-drawn and slow-dried. For broths, soups, and Apulian pasta salads.

Mezzi rigatoni (500g), short, ridged tube pasta to be cooked al dente. Perfect for gratins, dishes with sauce, and creamy preparations. Superior quality.

Fregola Sarda with Cuttlefish Ink Corona (500g), toasted durum wheat mini pasta, black color and a slight hint of iodine. For risottos, minestrones and salads. Cooking time 10 min.

Orecchiette (500g), concave pasta from Puglia to be cooked al dente. Perfect with broccoli, sausage, vegetable or tomato sauces. Superior quality.

Casarecci (500g), twisted short pasta, best cooked al dente. Perfect with pesto, regional sauces, vegetables or saucy dishes. Premium quality.

Bucatini (500 g), long pasta with a round, hollow cross-section, to be cooked al dente. Perfect with amatriciana, cacio e pepe, or rich sauces. Superior quality.

Spaghetti (500 g), long pasta to cook al dente. Ideal with tomato sauce, carbonara, aglio e olio, or seafood. Premium quality.

Spaghettoni (500g), thick spaghetti to be cooked al dente. Perfect with rich and full-bodied sauces: carbonara, cacio e pepe, or amatriciana. Superior quality.

Tagliatelle (500g), flat long pasta to be cooked al dente. Ideal with bolognese, ragù, creamy or truffle sauces. Premium quality.

Florelli fregola sarda (1 kg), toasted durum wheat pasta with a typical brownish, spherical shape. For soups, seafood sauces or as a side dish.

Linguine (500g), flat, long pasta to be cooked al dente. Ideal with seafood, pesto, or olive oil sauces. Superior quality.

Seniatna homemade couscous (500 g), hand-rolled by 8 artisans from the Bizerte region (Tunisia) and sun-dried. Loose grains with a pronounced wheat flavor. Steamed.

Durum wheat semolina (1 kg bag), to be cooked al dente or steamed. To accompany couscous and meat dishes, or as a base for your preparations. Superior quality.