AGAR AGAR 454G
Agar Agar is fairly heat resistant and can be dissolved in boiling water. It is common practice to use roughly 2 teaspoons of agar to every cup of liquid in a recipe for consistency. To get the best texture out of agar it will need to left to chill for a few hours in the refrigerator as it forms its signature consistency.
Versawhip is an essential ingredient for foam making. Versawhip plays the role of gelatin or egg whites in foam making -- stabilization. Versawhip works very well with ingredients high in acidity, and should not be used with high-fat content foams.
Consider the texture that you want the final result to have -- Versawhip is the optimal choice for forming airy, delicate foams - you should be able to expect around the twice the lightness from a foam made from Versawhip as opposed to egg whites.
This formula is particularly designed to be easy to use -- mix in a blender alongside liquid and thickener (such as xanthan gum) - leave to settle until foam forms.
XANTHAN GUM 454G
Xanthan gum is one of the most widely used thickening agents -- it is highly desired for its effective strength and particular gummy texture. Xanthan gum is well known to be excellent for puddings and custards - but it has so much more potential. Xanthan gum alongside Guar Gum are also becoming increasingly popular for gluten-free baking to replace the elasticity and texture that gluten normally provides.
Xanthan Gum is totally flavourless and colourless - it is highly stable allowing you to even thicken alcohol.
GUAR GUM 454G
Guar Gum is a highly versatile ingredient -- acting as both a thickener and stabilizer - it is ideal for creating perfectly smooth texture. Guar Gum is one of the most essential ingredients in modern ice cream manufacturing. Ice cream naturally made is full of ice and ice crystals - Guar Gum helps to stabilize dairy products and prevent ice formation resulting in the smooth, creamy mouth-feel we have come to expect from ice cream. Thanks Guar Gum!
APPLE PECTIN FOR JAMS 1KG
Pectin is an essential ingredient if you plan on crafting your own home-made jams and jellies. Pectin is naturally found in berries and fruits - when combined with sugar it thickens and forms the gelling structure that stabilizes preserves.
TAPIOCA MALTODEXTRIN 454G
Like a science experiment in a bag! Tapioca Maltodextrin converts ingredients and liquids with high-fat content into powders. The possibilities of tapioca maltodextrin are endless, mix with truffle oil to create an unforgettable garnish - or peanut butter to create an incredibly smooth powder to add to desserts.
Tapioca maltodextrin is also excellent for adding volume - it absorbs fat and takes on the flavour of whatever you add it to - making it ideal for thickening up dry mixes.
TRANSGLUTAMINASE ACTIVA RM 1KG
Better known to chefs as Meat Glue, transglutaminase has the amazing ability to bond high protein ingredients together. This bonding agent allows you to get highly creativity and create visual masterpieces and flavours that otherwise would not be possible.
ASCORBIC ACID 454G
SEL ROSE, DQ1 FRESH SAUSAGE CURING SALT 454G
DQ1, also known as sel rose, is made up of 93.75% salt and 6.25% nitrite. DQ1 is absolutely essential in curing meats - not only to add flavour but in that kills serious botulism causing bacteria that may otherwise be present. The general rule of thumb is to use 1 teaspoon of DQ1 for every 5 pounds of meat and mix with cold water to prepare for use.
If you are looking to create tougher meat, with long curing sessions such as salami, consider using DQ2.
SEL BLEU, DQ2 DRIED SAUSAGE CURING SALT 454G
DQ2 also known as sel bleu, is ideal for long cures. Made from 5.67% sodium nitrite, 3.63% sodium nitrate and salt - it results in a firmer, drier texture than DQ1. DQ2 is ideal for salami and sausages - recommended use is 1.1g per 500g of meat.
CHARCUTERIE PHOSPHATES 1KG
Charcuterie phosphates are ideal for use during the curing process. These phosphates are designed to increase the acidity of the meat, and allow it to retain water better. The result is a more voluminous and light cut of meat.
POP ROCKS NEUTRAL 1KG
An explosion in your mouth - quite literally! These totally flavourless popping candies are injected with carbon dioxide under super-atomspheric pressure. When the candy melts in your mouth it releases a small burst of air resulting in a tingling 'popping' sensation on your tongue. Popping candy is super fun and sure to make for an exciting addition to your desserts. Pop rock texture often works well suspended in chocolate.