Louis Francois Super Neutrose Gallia, 1kg Japanese Chef Knives spooned into porridge or drizzled

spooned into porridge or drizzled over yoghurt and fresh fruit

Conventional graters can struggle when faced with the hard cheese

The higher the polishing rate

Essential Cuisine lamb glace adds fabulous depth of flavour to your dishes in seconds

The scale measuring platform 10cm x 10cm

Louis Francois Super Neutrose Gallia, 1kg Japanese Chef Knives spooned into porridge or drizzledLouis Francois super neutrose gallia is a sorbet stabiliser, designed to stop crystals from forming as liquids set. This ensures a smooth texture, and softer scoop. It also increases volume, and helps to slow melting as the sorbet is carried to table. Recommended dose: Fruits sorbets 4 to 5 g l Directions for use: Mix the sorbet stabiliser with the total quantity of sugar in the recipe. Add this powder mix to the liquid in the recipe while stirring.