$69.00 HKD
Ingredients: Arrowroot Gluten free vegan kosher pareve paleo friendly Arrowroot powder is a starch that...
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Ingredients:Organic cornstarch Gluten free vegan USDA organic Non-GMO Organic Cornstarch we begin with certified organic...
$58.00 HKD
for modeling gum paste, 2-5g per 150-200 g Icing. Edible glue: 10-15 parts water to...
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Liquid form Soy Lecithin - pure vegetable product, this natural food grade emulsifier and fat...
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Gluten Free Wheat Free All Natural Thickener weight : 2oz Guar Gum is a natural...
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Soy lecithin powder is an emulsifier usually used in molecular gastronomy to produce liquid emulsions...
$550.00 HKD
Gluten Free Vegan Wheat Free All Natural Thickener Perfect for baking, cooking & Ice cream...
$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。...
$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 :...
$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...
$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.
$625.00 HKD
ingredients: Carrageenan E407 A super-fast gelling agent, sets very quickly (at 105°F or 40°C) A...
$165.00 HKD
由木薯澱粉提煉出來的食用澱粉。 可在冷或熱的液體中混合並穩定變稠。 非常適合增稠和穩定醬汁，口感順滑。 增稠劑：增稠劑是一種增稠劑，它能夠把變稠液體而不會形成凝膠。 可以由濃厚至薄身不同質地調節：coulis、糕點奶油、軟膏等......以適應每種美食需求。 而不會影響本身食品元素的味道。 應用 : 加入液體中並搖勻或使用手動攪拌器。觀察：您也可以將混合物乾燥以製作薄脆片。準備工作：各種醬汁、果泥、topping和糕點準備 用量：0.2-8%/公升
$440.00 HKD
由木薯澱粉提煉。 在冷液體中塗抹並穩定變稠。 非常適合增稠和穩定醬汁，口感順滑。 增稠劑：增稠劑是一種質感上增稠劑，它使我們能夠使粘性溶液而不會形成凝膠。 Home Chef 增稠劑的範圍使我們能夠從最薄到最厚的不同質地進行變化：coulis、糕點奶油、軟膏等……以適應每種美食需求。 始終最大限度地尊重紋理元素的味道。 應用 : 加入液體中並搖勻或使用手動攪拌器。觀察：您也可以將混合物乾燥以製作薄脆片。準備工作：各種醬汁、果泥、topping和糕點準備用量：2-20g/公升
