已售罄
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Nutrient Facts
Serving Size: 1/4 cup (36g) Servings Per Container: 63 |
Amount Per Serving | % Daily Value |
|
|
||
|
Calories
|
130
|
|
|
Calories from Fat
|
5
|
|
|
|
||
|
Total Fat
|
0 g
|
1 %
|
|
Saturated Fat
|
0 g
|
0 %
|
|
Trans Fat
|
0 g
|
0 %
|
|
Cholesterol
|
0 mg
|
0 %
|
|
Sodium
|
0 mg
|
0 %
|
|
Total Carbohydrate
|
26 g
|
8 %
|
|
Dietary Fiber
|
1 g
|
4 %
|
|
Sugars
|
0 g
|
N/A
|
|
Protein
|
5 g
|
10 %
|
已售罄
|
Nutrient Facts
Serving Size: 1/4 cup (34g) Servings Per Container: 40 |
Amount Per Serving | % Daily Value |
|
|
||
|
Calories
|
120
|
|
|
Calories from Fat
|
5
|
|
|
|
||
|
Total Fat
|
0.5 g
|
1 %
|
|
Saturated Fat
|
0 g
|
0 %
|
|
Trans Fat
|
0 g
|
0 %
|
|
Cholesterol
|
0 mg
|
0 %
|
|
Sodium
|
0 mg
|
0 %
|
|
Total Carbohydrate
|
25 g
|
8 %
|
|
Dietary Fiber
|
1 g
|
4 %
|
|
Sugars
|
0 g
|
N/A
|
|
Protein
|
4 g
|
8 %
|
已售罄
Description Cakes, Cookies, Waffles, Pancakes, Breads, Muffins Wheat Free, Dairy Free You Can See Our...
$70.00 HKD
Ingredients Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, TBHQ And Citric...
已售罄
|
Nutrient Facts
Serving Size: 1/4 cup (34g) Servings Per Container: 40 |
Amount Per Serving | % Daily Value |
|
Calories
|
120
|
|
|
Calories from Fat
|
5
|
|
|
|
||
|
Total Fat
|
0.5 g
|
1 %
|
|
Saturated Fat
|
0 g
|
0 %
|
|
Trans Fat
|
0 g
|
0 %
|
|
Cholesterol
|
0 mg
|
0 %
|
|
Sodium
|
0 mg
|
0 %
|
|
Total Carbohydrate
|
25 g
|
8 %
|
|
Dietary Fiber
|
1 g
|
4 %
|
|
Sugars
|
0 g
|
N/A
|
|
Protein
|
4 g
|
8 %
|
$25.00 HKD
Non-GMO Verified USDA Organic Unsweetened Gluten Free Kosher Vegan Ingredients: Organic coconut cream (organic coconut,...
已售罄
原朱古力無蔗糖 不含乳製品 •不合糖 適合素食人士 過敏原友好 加拿大製造 猶太合適 美國有機認証及不含麩質 • 原可可豆至朱古力塊生產由未經烘焙的可可製作至幼滑可可醬，用上有機可可粒研磨細緻成朱古力，定延長令你對朱古力享用歷程. • 這種100％的可可原料朱古力比用可可粉製成的朱古力具有獨特的濃郁但柔和的口感，可從100％的天然可可中產生明確，複雜的風味。 Olivia Chocolatiers僅使用純天然及有機，公平貿易的原料。 •...
$89.00 HKD $108.00 HKD
已售罄
Agar Agar is Vegetable gelling agent. Thickener and stabilizer for various food products, excellent substitute...
$98.00 HKD
Chocolatey Goodness: Indulge your love of chocolate with Lakanto’s Chocolate Bars. Enjoy this sweet, gourmet...
已售罄
（純素，無麩質，無乳製品，非轉基因）成分：有機豆漿粉*（有機大豆），改性纖維素，結冷膠，纖維素，乳酸鈣（植物來源），卡拉膠，天然香料（包含黑鹽[ 黑鹽，草藥]），營養酵母，黑鹽，β-胡蘿蔔素的顏色。 包含：大豆 配料 2湯匙素食Egg™ 1/2杯冰冷水 1茶匙素食牛油（足以輕輕倒入油鍋） 說明： 在預熱的中型煎鍋中將素食牛油融化至中高溫。 攪拌或混合“雞蛋”成分，直至光滑。 將混合物倒入煎鍋中（“雞蛋”應在鍋中發出嘶嘶聲）並立即開始加擾。 經常用刮鏟均勻地攪拌直到雞蛋變硬。 VeganEgg™比普通雞蛋需要更長的時間，因此我們建議6-8分鐘或直到完全煮熟。 Season to...
已售罄
Pamela’s Not Xanthan/Not Guar Baking Binder is a stabilizer, thickener and binder for gluten-free baking,...
已售罄
Gluten Free Wheat Free All Natural Thickener weight : 2oz Guar Gum is a natural...
$165.00 HKD
Maltodextrin 12DE 100% powdered Altodextrin, derived from corn, loading agent to increase the volume of the...
已售罄
已售罄
由蔗糖或甜菜糖製成，經過素食認證 本產品為非轉基因 本產品由認證 Kosher (Pareve) 可用作 pH 緩沖劑和/或添加濃郁的風味 非常適合製作純素奶酪 成分：乳酸、乳酸鈣 用途：乳酸是pH緩沖劑、防腐劑和調味劑。 它通常用於為純素奶酪添加風味和酸度。 用途因應用或口味而異。 什麼是乳酸？大多數人在運動和肌肉酸痛的情況下都熟悉乳酸。 丙酮酸是糖酵解的直接產物，被我們的身體用來最終產生乳酸。...
已售罄
|
Nutrient Facts
Serving Size: 1/4 cup (34g) Servings Per Container: 40 |
Amount Per Serving | % Daily Value |
|
|
||
|
Calories
|
120
|
|
|
Calories from Fat
|
5
|
|
|
|
||
|
Total Fat
|
0.5 g
|
1 %
|
|
Saturated Fat
|
0 g
|
0 %
|
|
Trans Fat
|
0 g
|
0 %
|
|
Cholesterol
|
0 mg
|
0 %
|
|
Sodium
|
0 mg
|
0 %
|
|
Total Carbohydrate
|
25 g
|
8 %
|
|
Dietary Fiber
|
1 g
|
4 %
|
|
Sugars
|
0 g
|
N/A
|
|
Protein
|
4 g
|
8 %
|
$155.00 HKD
Iota Carrageenan 是一種源自紅藻的天然膠凝劑，用於製造光滑有彈性的凝膠。用於產生彈性（柔韌）凝膠的優良膠凝劑。 最適用於含鈣的液體，如牛奶和乳製品。 像寒天一樣，角菜膠是從紅藻的細胞壁中獲得的。 Iota Carrageenan 是一種純素食品添加劑，通常會產生彈性凝膠，即使冷凍和解凍也不會降解。 它還在澱粉存在下形成更強的凝膠。 Iota Carrageenan 主要用於凝膠混合物 - 它的質地更具彈性。 凝膠類型是熱可逆的(即可重新加熱再凝結)，具有彈性和粘性質地。...
已售罄
A natural gelling agent derived from plants 1 for 1 replacement for animal based gelatin...
$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.
$155.00 HKD
* PURE KAPPA CARRAGEENAN- This pure kappa carageenan powder is processed in Maine and packaged...
$154.00 HKD
Sourced from fermentation of plant sugars Perfect for use in vegan cheese recipes Adds a...
$350.00 HKD
Carrageenan and carob bean gum mixture, vegetable origin ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser:...
$305.00 HKD
Trehalose 100%, disaccharide derived from tapioca starch.Properties: Delay retrogradation of starch. High water retention capacity High...
$550.00 HKD
Gluten Free Vegan Wheat Free All Natural Thickener Perfect for baking, cooking & Ice cream...
$500.00 HKD
Gelburguer(burger binder) has an agglutinating and sticky function, leaving no taste, which will allow you...
$105.00 HKD
Carrageenan and carob bean gum mixture, vegetable origin ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser:...
$280.00 HKD
THICKENING AGENTS: a thickener is a texturizer that allows us to obtain more or less viscous...
$460.00 HKD
Carbohydrate (bacterial fermentation of corn starch). Shares all the characteristics of Xanthan Gum but with maximum...
$1,150.00 HKD
A book in which pastry science, amazing flavours and textures meet in uniquely developed and beautifully presented recipes in 4 options: Gluten, Gluten-Free, Lactose-Free & Vegan.
In a fast-changing world, to ADAPT is a key skill to acquire. New dietary requirements demand new ingredients, new concepts and techniques.
This book describes how to use these concepts to adapt pastry recipes.
ABOUT THE BOOK
Theory section. Ingredient understanding: A whole Theory Section of the book being dedicated to Ingredient Understanding. Instead of just containing recipes, Richard explains how each ingredient works, and therefore how to successfully substitute in a basic recipe, starting with classic ingredients used in pastry, like gelatin, eggs, butter, to plant-based options like different types of pectins, proteins, etc. You want to make a shortbread without lactose? Replace gelatin or butter in vegan recipes? Or replace gluten in shortbreads and choux pastry? Perhaps macarons without egg whites? There is no shortage of advice. Richard explains the why and how of ingredients and their interactions.
Base recipe section. Over 200 basic recipes: This section of the book guides you through over 200 base recipes presented in 4 different options. You will have gluten, gluten-free, lactose-free and vegan versions of shortbreads, sponges, choux pastry, creams, fruit-coulis, mousses, glazes and enrobing, making it easy to translate your most used recipes into versions adapted to each food intolerance.
New, comparative recipe design: The new concept of recipe presentation with a comparative layout, helps you understand the differences between gluten, gluten-free, lactose-free and vegan options. Ingredients being presented both in percentages (%) and grams help you to better understand and adapt recipes easier.
Inspiration. Signature creations: The final section of the book – recipe inspiration is dedicated to Richard’s beautiful signature creations presented in a simple, elegant style, aiming to inspire you to create unique desserts using basic recipes.
AUTHOR
Franco-Australian Pastry Chef with international professional background, specialised in Gluten-Free, Lactose-Free and Vegan Pastry.
“This book is elegant, avantgarde, simple and well structured, will mark a “before and after” in the history of pastry. These methods will set a new path for many pastry chefs to follow in the coming years. Enjoy the generosity and excellence Richard offers us right now, because in a few years we will realise how this book has revolutionised pastry techniques and thinking.”
Toni Rodriguez, Vegan Pastry Specialist
$625.00 HKD
ingredients: Carrageenan E407 A super-fast gelling agent, sets very quickly (at 105°F or 40°C) A...
$252.00 HKD
The legendary Brazilian super fruit! This dark purple berry is organic, freeze-dried and powdered for...
$30.00 HKD
Great for baked goods Wheat bran is the fiber-rich outer layer of the wheat berry, ...
$1,545.00 HKD
結蘭膠是一種微生物胞外多糖。作為多功能增稠劑、凝膠劑、穩定劑等 性質: 凝結.操作: 在室溫下操作，煮沸至80ºC更好.使用: 所有液體.作用: 耐溫度的剛性凝膠使用於: Sheets / Ravioli / Oil gelatin / Croissant fillings / Plum cake dice size:...
