Louis François

Synthetic perfume ingredients, namely, chemical preparations; chemical substances used as food ingredients; acids; raw salt; complex salts; emulsifiers; chemical stabilizers for use in pastry; chemical food preservatives; artificial sweeteners; chemical products for the preparation of flavorings; calcium chlorides; gelling agents namely chemical substances; casein for the food industry; lecithin for the food industry; gum arabic; tragacanth gum; polyalcohols and enzymes for industrial use.

Fruit and gelatin mixtures for making pastry and confectionery products; powdered milk; dry fruits; eggs and derivatives in particular powdered eggs, albumin for culinary use, egg yolks; pectins for food use; fruit pectin; lecithin and other phosphoaminolipids for culinary use; albuminoid materials; agar-agar for culinary use.

Seaweed; condiments; sugars; aromatic preparations for food; heat-treated condiments; thickening agents for cooking foodstuffs; essences for foodstuffs, except etheric essences and essential oils; food powders; yeast, baking powder; flours for food and preparations made from such flours and potentially food additives; cereal preparations; flour mixture; mixture based on cereal raw materials in powder form for food use, concentrates and enhancers based on cereal raw materials in powder form for food use and food additives; meals made with flours; corn semolina; fine flour; flour-milling products; bread, bread products, buns, biscuits, rusks, Viennese pastries, cakes, pastry and confectionery; yeast, food preparations based on sugar and/or spices with added natural and/or artificial flavorings; leaven flours, also with diastase; ready-to-use flours or semi-prepared flour mixtures for pastry; preparations for making pastry and confectionery products based on cereal products; starch and starches, such as cold-water-swelling starch, starch sugar, starch syrup, maltodextrin and roasted dextrin, ingredients for dough fermentation, pastry and confectionery products; ingredients for pastry and for cakes, icings, glazes, fillings and creams for pastry and confectionery products; preparations for making cake dough; thickeners and base preparations for cream; honey and sucrase creams, natural and artificial flavorings, essences and extracts for food products with the exception of essential oils, also in the form of essences, extracts and concentrates; salts, seasonings, flavorings and condiments; natural sweeteners; food flavorings (other than essential oils); maple syrup; vanillin, namely, vanilla substitute; vanilla; ethyl vanillin; vanilla flavorings; sorbitol and maltitol, chemically active sugars, namely, isomalt; modified starch or starch-based products; seaweed extracts, namely, condiment; maple sugar; malts and malt extracts; dextrose, fructose; cereal flakes; coconut sugar; guar gum.