loading
Display Results in "Google-style" View  
 
 

CHICORY FOR BEVERAGE APPLICATIONS

Brochure 		Chicorée Leroux
 

CHICORY FOR BREAD, BUNS AND PASTRIES

Brochure 		Chicorée Leroux
 

CHICORY IN SAVOURY PREPARATIONS

Brochure 		Chicorée Leroux
 

CHICORY IN SWEET PREPARATIONS

Brochure 		Chicorée Leroux
 

ORGANOLEPTIC SUMMARY

Brochure 		Chicorée Leroux
Request Sample
Request Sample

CHICORY EXTRACTS

Product 		Chicorée Leroux After roasting, the soluble matter in chicory is extracted by diffusion in warm water, before being concentrated. This operation brings a hint of acidity to the product, whilst developing its rich sweet flavour, together with a roasted or even fruity note. Chicory extracts can be used in dairy products, desserts and drinks as colouring and flavouring agent.
Request Sample
Request Sample

CHICORY FLOUR

Product 		Chicorée Leroux Leroux chicory flour (traditional and organic) is used for the production of special bread, brioche, croissants, Vienna loaf, cakes, pan bread and puff pastry. This flour contributes to improving the richness, texture, conservation and the freezing resistance of all bread products. Chicory flour is comprised of 72% fibre (inulin, cellulose). Furthermore, chicory flour also offers the possibility to add a "clean" label to products.
Request Sample
Request Sample

INSTANT CHICORY

Product 		Chicorée Leroux Soluble product in powder form which can be totally and instantly dissolved in water or milk.
Request Sample
Request Sample

ROASTED CHICORY

Product 		Chicorée Leroux Leroux's good command of its roasting process offers a vast range of roasted products of varying grain size, each with its own specific organoleptic properties. Intense roasting produces a strong and slightly acid taste, whereas lighter roasting generates sweet and caramelised flavours.
 
1