$185.00 HKD
$165.00 HKD
Maltodextrin 12DE 100% powdered Altodextrin, derived from corn, loading agent to increase the volume of the...
$240.00 HKD
>These ultra thin and semitransparent discs instantly dissolve when in contact with oil or liquid...
$165.00 HKD
ULTRA-TEX® 8 是一種源自木薯粉的高性能可冷水混合的食用澱粉。 它具有更改性蒸煮澱粉的特性，並具有高粘度和非常溫和的風味特徵和良好的口溶特性。 ULTRA-TEX® 8 在一系列速食食品應用中提供高粘度和非常光滑、有光澤的質地。 它還具有濃郁如奶油口感，同時具有非常溫和的風味。 該產品對加熱和酸性條件具有中等耐受性。 使用該產品的主要優點是它具有出色的質地穩定性，即使在低溫或冷藏條件下也是如此。 增稠劑：增稠劑是一種增稠劑，它使我們能夠獲得或多或少的粘性溶液而不會形成凝膠。 可調節厚身至薄身不同質地變化：coulis、糕點奶油、軟醬puree等......以適應每種美食需求。 始終能保持本身元素的味道。 應用 :...
$155.00 HKD
USDA Organic sunflower lecithin Acts as an excellent emulsifer for baked goods, dressings and more...
$95.00 HKD
Sosa wheat panko flakes for deep fry weight :200gr.
已售罄
Mix of starch and texturizers to use replacing the egg in the batter, once dissolved...
$175.00 HKD
Jams and jellies Ideal for jams and fruit jellies Use:Mix with the sugar of the...
$460.00 HKD
Carbohydrate (bacterial fermentation of corn starch). Shares all the characteristics of Xanthan Gum but with maximum...
$280.00 HKD
THICKENING AGENTS: a thickener is a texturizer that allows us to obtain more or less viscous...
$380.00 HKD
Hot foam stabilizer.Properties: Mounting, foaming and emulsifying effect.How to use: Dissolve in the desired preparation.Application: Any liquid or...
已售罄
Cold foam stabilizer.Properties: Helps to mount the preparation.How to use: Dissolve cold.Application: Any liquid or semi-liquid preparation.Elaborations: Cold foams...
$500.00 HKD
Gelburguer(burger binder) has an agglutinating and sticky function, leaving no taste, which will allow you...
$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%
$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.
