Sold Out
Cold foam stabilizer.Properties: Helps to mount the preparation.How to use: Dissolve cold.Application: Any liquid or semi-liquid preparation.Elaborations: Cold foams...
$470.00 HKD
Fine white sweet dextrose powder, that allows to substitute from 10 to 25% of the...
$175.00 HKD
Jams and jellies Ideal for jams and fruit jellies Use:Mix with the sugar of the...
Sold Out
Mix of starch and texturizers to use replacing the egg in the batter, once dissolved...
$500.00 HKD
Gelburguer(burger binder) has an agglutinating and sticky function, leaving no taste, which will allow you...
$1,545.00 HKD
Gellan gum is an anionic water-soluble, extracellular polysaccharide obtained from microorganism bacterium Properties: Gelificante.] How to use: Apply at room...
$450.00 HKD
Powdered glucose is dehydrated glucose syrup. Prevents recrystallization of sugar in candies and jelly beans. It gives...
$550.00 HKD
Gluten Free Vegan Wheat Free All Natural Thickener Perfect for baking, cooking & Ice cream...
$380.00 HKD
Hot foam stabilizer.Properties: Mounting, foaming and emulsifying effect.How to use: Dissolve in the desired preparation.Application: Any liquid or...
$305.00 HKD
Instangel is obtained from a protein obtained from animal by-products, it forms gelatin at low temperatures. It is an instant substitute for gelatin sheets or fish glue. To have an orientation, say that with a sheet of gelatin it is equivalent to about 8 g of instangel. It is ideal to respect the raw material since it does not heat up. It acts after 20 minutes of putting it in the fridge. It forms a thermo-reversible jelly. It acts as a gelatin in sheets, in very acid media it has integration problems. It is used to make mousses, meringues, semifreddos, in siphons (gelatin with gas)... It has to be mixed cold and then applied with the blender.
Instangel also makes the complicated, fiddly steps of preparation a distant memory . Because it is a powder, fast and instant apply in cold, Now professionals can improve an important part of their work simply and practically by using Instangel.
Ratio:
GELATIN DOUGH: Mix the gelatin powder with cold water in a ratio of 1 gelatin to 5 water(1:5). Hydrate for a minimum of 20 min to obtain a gelatinous mass. Stores 3 days at 5 degrees
500g Pail / use for 30-60kg
$395.00 HKD
By Jordi Bordas
‘Inulin has a neutral flavor and its sweetness is practically imperceptible, which meets all the requirements to be part of our basket of essential ingredients’
""Controlling water is a priority when it comes to creating a recipe. In recipes such as crémeux, mousses or compotes, which contain watery ingredients or that require to be frozen, this water control becomes critical. With one or several crossed techniques we can control the water but depending mainly on ingredients with high dry extract such as fats or sugars. After a long process of research, the ingredient which has best adapted to the needs mentioned is inulin, a non-digestible carbohydrate consisting basically of linear chains of fructose. It is present in many vegetables, fruits and cereals. The main extraction is made from the root of chicory. Thanks to our ice cream master and friend Antonio Sirvent, we have discovered this ingredient, which represents great technical and nutritional advances in the creation of recipes. Inulin marks the future of patisserie, which, in our view, demands to be tastier, healthier and lighter.
Technically, inulin is a perfect ingredient: it is formed by almost 100% dry extract, has a great capacity for water uptake, a minimum sweetening power and adopts a texture and palatability very similar to that of fats. In addition, it provides stability during the freeze-thaw process, slightly lowers the freezing point and inhibits the growth of water crystals.""
Inulin is being used in food processing, due to its starch-like properties (keep in mind that according to European legislation, inulin is not a food additive.
Inulin can be used as a substitute for flour, without adding flavor and with a texture and palatability very similar to that of fats.In addition to these properties, it is interesting to note that the metabolism of inulin provides 1.5 kcal.
For all these reasons, in numerous products, especially dairy products and ice cream, inulin is used to replace fats.
$625.00 HKD
ingredients: Carrageenan E407 A super-fast gelling agent, sets very quickly (at 105°F or 40°C) A...
$165.00 HKD
Maltodextrin 12DE 100% powdered Altodextrin, derived from corn, loading agent to increase the volume of the...
$595.00 HKD
It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required.
Use: Mix with the sugar, bring to the boil.
Observations: Thermoreversible between 40 and 60 °C.
Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
Allergens: No allergens
Dosage:
Gelled nappages: 1,3-1,5%
Custards and creamies: 1-1,3%
$280.00 HKD
THICKENING AGENTS: a thickener is a texturizer that allows us to obtain more or less viscous...
$305.00 HKD
Trehalose 100%, disaccharide derived from tapioca starch.Properties: Delay retrogradation of starch. High water retention capacity High...
$440.00 HKD
Modified tapioca starch. Apply and stable in cold liquid to become thick. Excellent for thickening and stabilizing...
$350.00 HKD
Carrageenan and carob bean gum mixture, vegetable origin ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser:...
$105.00 HKD
Carrageenan and carob bean gum mixture, vegetable origin ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser:...
$95.00 HKD
Sosa wheat panko flakes for deep fry weight :200gr.
$460.00 HKD
Carbohydrate (bacterial fermentation of corn starch). Shares all the characteristics of Xanthan Gum but with maximum...
