Citric acid 1kg E330 Louis François

In the form of a white, odorless, and highly soluble powder, citric acid has a clean and refreshing taste. It helps to rebalance flavors, enhance fruity aromas, and optimize the effectiveness of certain gelling agents such as pectins. It is used in both homemade recipes and professional pastry making.

What is the purpose of citric acid in pastry making?

Citric acid is one of the most versatile additives in baking.

It is notably used for:

• enhance the flavor of candied fruits ;
• adjust the pH of toppings and glazes ;
• promote the gelling of pectins ;
• prepare fruit pastes ;
• to make sour candies ;
• to make marshmallows and confectionery;
• to add a tangy note to fruit coulis and purees;
• to improve the preservation of certain fruit preparations.

It is also widely used in drinks , syrups, lemonades and cocktails to provide a fresh and balanced acidity.

Why use citric acid with pectins?

In pastry making, many pectins require a sufficiently acidic pH to fully develop their gelling power.

Citric acid therefore allows:

• to optimize the setting of the fruit preserves;
• to obtain a more regular texture;
• to improve the durability of the tablecloths;
• to further reveal the flavors of the fruits.

That is why it is present in most professional recipes for inserts, toppings and fruit pastes.

What is the difference between citric acid and tartaric acid?

These two acidifiers are widely used in pastry making, but their uses differ.

Citric acid is primarily sought after to provide a fresh acidity , adjust pH, and improve the preservation of fruit preparations.

Tartaric acid , naturally present in grapes, has a more persistent acidity. It is more commonly used in certain confectionery products, fruit pastes, or candies when a longer-lasting tangy sensation is desired.

Citric acid, however, remains the most versatile acidifier in pastry making.

Professional uses

Louis François citric acid is used by pastry chefs, confectioners, ice cream makers and artisans for the manufacture of:

• fruit jellies;
• sour and gummy candies;
• toppings and glazes;
• candied fruits and fruit inserts;
• grout;
• drinks and syrups;
• effervescent preparations;
• biscuits using certain raising agents.

It is also recognized as a pH corrector , preservative and synergistic antioxidant , helping to improve the stability of many preparations.

Usage tips

Citric acid is incorporated directly into the preparation, either at the end or during the process, depending on the recipe. The dosage depends on the desired level of acidity and the intended use. In pastry making, a few grams are generally sufficient to adjust the pH or enhance fruity flavors.

Features

• Food grade citric acid
• Additive E330
• Acidifier, pH adjuster and preservative
• Enhances fruity flavors
• Promotes the gelling of pectins
• Ideal for preserves, glazes, fruit pastes and confectionery
• White, odorless powder
• Strongly acidic taste
• Weight: 1 kg
• Brand: Louis François

Conservation :
Store in its closed packaging, away from moisture and heat.