Louis Francois Super Neutrose Gallia, 1kg Japanese Chef Knives The higher the polishing rate

The higher the polishing rate

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

We recommend soaking for 10-20 minutes before each use

Chinese cooking also uses cashews – try adding to a crushed yellow bean sauce to go with chicken

natural flavouring

Louis Francois Super Neutrose Gallia, 1kg Japanese Chef Knives The higher the polishing rateLouis 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.