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.
CREAM OF TARTAR 850G
ACTIVATED CARBON 454G
SORBITOL POWDER 1KG
A sweetener often found in sugar-free foods, because the body metabolizes Sorbitol slowly it is a great alternative for diabetics. Sorbitol is also ideal for cooking with at high temperatures as it does not caramelize or brown.
SODIUM HEXAMETAPHOSPHATE 1KG
Sodium hexametaphosphate might have an intense name - but it just means 1 salt, 6 metaphosphate. This ingredient is used in the processing of dairy ingredients to help ensure a smooth, creamy texture. The melting salt helps to even out a smooth texture while still nailing the desired flavour: making for a killer nacho cheese. The phosphates naturally protect calcium and magnesium, both of which are abundant in dairy products -this prevents premature gelling and separating.
ULTRA TEX 8 1KG
Ultra Tex 8 is a high-performance modified tapioca starch. It is the highest viscosity of all our ultra-tex line. This is starch like you have never imagined - it imparts a smooth, creamy mouth-feel and a sheen to your recipes. Ultra-tex 8 is ideal for heavy stews, puddings and creamy salad dressings.
CRISP FILM 1KG
Crisp film is an off-white modified high amylose corn starch used to make edible glass. It is excellent for forming thin films. Crisp Film is a must for any fried food lover - add crisp film to your batter to make a protective barrier around your ingredients that stabilizes them and helps keep them moist and flavourful through the deep-frying process.
ALBUMEN DRIED EGG WHITES 500G
Why use albumen powder over traditional eggs? Albumen powder does not require refrigeration and has no expiration date. It is quick and convenient to use, no cracking involved, simply add the desired amount of powder to your recipe - the results are magic just like real eggs. Albumen powder is great for adding consistency, natural flavor and height to your pastries.
TARTARIC ACID 1KG
Tartaric Acid is naturally occurring in tart fruits and is one of the main acids in wine - it is often used a leavening agent in baking, when combined with baking soda it released carbon dioxide which causes the bread to rise without the need for yeast.
Tartaric Acid's citrusy, sour flavour also make it ideal for adding a touch of sourness and depth to syrups and soft drinks.
CREMODAN 30 (ICE CREAM STABILIZER) 454G
Cremodan 30 has long been a favourite among our customers! It is a traditional ice cream stabilizer - containing all the necessary ingredients to make your ice cream as smooth and creamy as possible without modifying the flavour. One of the key ingredients in Cremodan 30 is guar gum, which helps to prevent ice crystal formation - combined with thickeners and texturants - Cremodan 30 makes for an ideal mouth feel.
Use 5 grams (1 teaspoon) per 1kg of base.
CITRI-FI 100 1KG
This is an all natural, clean label product for obtaining gelling properties. Made from citrus fiber pulp, it works much like pectin and is a cost effective alternative to expensive stabilizers. It is most commonly used to craft jellies, jams, fruit snacks and fillings.
CALCIUM LACTATE 1KG
Calcium lactate is a necessary ingredient for achieving reverse sphereifiaction - it can be used to sphereify ingredients with alcohol, high acidity or calcium content that the ordinary sphereifaction method struggles with.
The resilience of calcium lactate comes from its high calcium content, which causes it form a thicker membrane - which is ideal for enclosing cocktail spheres or yogurt spheres.
CREMODAN 64 (SORBET STABILIZER) 454G
Cremodan 64 is a traditional sorbet stabilizer - containing all the necessary ingredients to make your sorbet as smooth and creamy as possible without modifying the flavour. One of the key ingredients in Cremodan 64 is guar gum, which helps to prevent ice crystal formation - combined with thickeners and texturants - Cremodan 64 makes for an ideal mouth feel.
Use 5 grams (1 teaspoon) per 1kg of base.
APPLE PECTIN FOR CANDY 454G
This is a high methylester content apple pectin that is standardized with dextrose - basically meaning that it is perfect for candy making! This apple pectin creates a thick gel that slowly sets making it ideal for gummies, pate de fruit.
To get the best result from this pectin it needs acid such as citric acid, to settle. Although standardized with dextrose - adding sugar prior to settling also increases the denseness of the set - experiment and find the right temperament for you.
To use, whisk into boiling liquid and chill until settled.
ULTRA TEX 3 454G
The least viscous of all our Ultra-Tex line, this modified starch is derived from tapioca. Provides a smooth short and glossy texture. Ultra-Tex 3 is ideal for soups, vinaigrette and glazes, it is completely flavourless, only enhancing the texture.
ULTRASPERSE M 500G
Ultrasperse M is a high performance, cold swelling starch made from waxy maize. It is the perfect thickener for dishes that go through rough processing such as microwaving, Ultrasperse M stands strong under tough conditions. Disperses well and imparts sheen, clarity and smoothness to your preparations.
SOY LECITHIN 1KG
Emulsifiers are ingredients that allow you to mix together chemicals that would otherwise not be possible without their intervention - one of the most common uses for soy lecithin is to mix oil and water for example.
Soy Lecithin is often a preferred choice due its availability and great ability to stabilize.
This ingredient is also an ideal choice for foams - especially emulisified foams as it allows them to remain aerated and stable, in this case it is best used alongside a thickener as well such as xanthan gum to achieve a smooth mouth-feel.
Sodium Citrate 1kg
Sodium citrate is also an essential tool in any sphereifaction enthusiast's pantry - sodium citrate's ability to reduce acidity, give tart flavour and high sodium content make it excellent for setting a base for high acidity ingredients.