Louis François has launched CremePat Froid, a pastry cream base engineered for frozen bakery production. The product addresses technical challenges industrial bakers face when working with traditional cream bases in frozen applications.

Technical Performance

CremePat Froid delivers freeze-thaw stability whilst maintaining texture integrity throughout storage cycles. The additive-free formulation provides a neutral colour and flavour profile, enabling versatile application across product ranges.

The ingredient maintains consistent performance characteristics required for industrial-scale frozen pastry production, where conventional cream bases often compromise product quality during freezing and thawing processes.

Application Development

Corporate chef Muriel Aublet-Cuvelier has developed accompanying recipes to demonstrate the ingredient's capabilities, including a coffee éclair application that showcases the product's stability in frozen formats. Aublet-Cuvelier, a professional pastry chef who won third place in "Le Meilleur Pâtissier pro" in 2017, brings proven expertise in recipe development for industrial applications through her work at Louis François.

Market Position

The launch forms part of Louis François's strategic focus on developing ingredients that solve specific technical challenges in industrial bakery production. The company has identified the frozen bakery sector as an area requiring specialised ingredient solutions.

Louis François emphasises that product development is guided by direct input from industrial bakery professionals, ensuring technical innovations address real production requirements rather than theoretical applications.