Carob Bean Gum
KWD 32.500 KWD 32.500 32.5 KWD
Carob bean gum brings viscosity to food preparations. It improves water retention in food. It also prevents ice crystals from forming in house windows and makes them more supple. It also delays the melting of ice and sorbets. Carob bean gum is heat-soluble. The carob flour keeps its properties in acid solutions (lemon juice, vinegar, ...) RECIPE CORNER Stable cream Macaroni of Soya Fresco dessert
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Prosorbet Stabilizer For Sorbet
KWD 32.000 KWD 32.000 32.0 KWD
A profesional stabiliser for all your favourite sorbet, elaborated in cold process
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Sojawhip
KWD 24.570 KWD 24.570 24.57 KWD
Whipping effect, increases airing effect. Emulsifier and texturizer. Perfect for desserts like mousse, meringue, macarons, candies, marshmallow, glazed products, pastry, drinks and foam. May be used for both cold and hot application. RECIPE CORNER Blackcurrant meringue
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Agar Agar
KWD 22.000 KWD 22.000 22.0 KWD
A natural gelling plant extract of a red algae (red seaweeds). This natural additive easily replaces gelatin and can be used in hot foams / cold foams / hot gelatin> 90آ؛ C / cold gelatin / cold puree / veils. Mix in a liquid bring to a boil and let cool. RECIPE CORNER Fruit coulis Fruit caviar Gelatine of peas Macaroni of tomatoes
White Egg Powder
KWD 21.350 KWD 21.350 21.35 KWD
Substitute for egg white, foaming agent. Gives 25% more foam and is 5 times more stable than fresh egg white. Elaborations: Meringues / Macarons / Marshmallows / Souffles / Sponge cakes / Mousses. RECIPE CORNER Tiramisu coulant ice cream Meringue of truffle Macaron with white egg powder Meringue Souffle of chocolate
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Pectin NH
KWD 19.500 KWD 19.500 19.5 KWD
Fruit pectin NH is a blend of food additives used as a texturant. Its a thickener and/or gelling (in presence of calcium) particularly suited to the manufacture of gelling glazings with fruit pulp at a dosage of 0.80 to 1.20% according to the formulation and to the required texture. It can be applied to pulp and fruit juices, mixed fruit, sugar and citric acid, creating the typical classical pأ¢te de fruit jams. RECIPE CORNER White chocolate mousse Raspberry marmalade Neutral glaze Raspberry fruit paste Strawberry glaze Mandarine Yuzu and lemon cake
Soya Lecithin in Powder
KWD 18.500 KWD 18.500 18.5 KWD
Natural emulsifier. Soya lecithin is an ingredient that facilitates the binding of water molecules with molecules of fat. This binding facilitates the incorporation of air in many different types of dishes, from pastas hit foams, mousses and ice up. Its also the perfect emulsifiers to make good desserts. RECIPE CORNER Chocolate and Matcha tea rock Bubble air of olive oil and soya lecithin Bubble air of lemon
Cream of Tartar
KWD 15.050 KWD 15.050 15.05 KWD
An ingredient that facilitates the union of water molecules with fat molecules. This union facilitates the incorporation air in many different types of dishes, from beaten pastes to foams, right through to mousses and ice- creams. For this reason having a good range of emulsifiers is essential to make a good dessert.
Gum paste
KWD 14.850 KWD 14.850 14.85 KWD
Hardener for fondant, sugar paste and marzipan in order to facilitate modelling and drying / Improves elasticity in bread dough / Mixed with liquid, dietary glue is obtained, suitable for cake decorations, or protective agent to cover fruit / Stabilizer for ready-to-bake products. Apply directly to hot or cold prepration and stir while incorporating.
Xanthan Gum
KWD 14.650 KWD 14.650 14.65 KWD
Thickener , emulsifier, suspensor. An interesting gelling agent which will allow you to make sauces, false mayonnaises, soups, syrups and stabilize solids in drinks.
Buy 10 Get 4
Xoco Nappage X 58 Pectin
KWD 14.500 KWD 14.500 14.5 KWD
The product by excellence which will allow you to make your home glacage in a faster and more efficient way than your old recipe! RECIPE CORNER Praline cream
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Maltosec
KWD 12.000 KWD 12.000 12.0 KWD
Maltosec is quite simply a food starch (tapioca maltodextrin derived from tapioca). It absorbs and thickens fats, hence converts fat in powder. Mix with any kind of fat , it is is soluble in cold and hot. Can be baked wih nuts as it coagulate and form into crust. RECIPE CORNER Olive powder Pistachio powder Fake chocolate crumble Pistachio crunchy Galette of hazelnut Mushroom olive oil marshmallows Tropical sphere Sesame crackers
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Pectin Yellow
KWD 10.750 KWD 10.750 10.75 KWD
Modifying texture agent. Gelling and thickening. Used in pulps and juices.
Sodium Alginate
KWD 9.750 KWD 9.750 9.75 KWD
This additive is used to make pearls, fake caviar, ravioli, alginate spaghetti. RECIPE CORNER Spherification of Lychee Spherification of yoghurt Tortilla coulant
Arabic Gum
KWD 9.250 KWD 9.250 9.25 KWD
Thickening agent, stabiliser and emulsifier. Is used as an adhesive for cakes and ice creams, crystallization inhibitors in pastry, thickener in jams. Apply cold or heat.
Buy 10 Get 3
Living Salt
KWD 8.850 KWD 8.850 8.85 KWD
A type of salt that causes an exothermic reaction by recrystallization, when it is previously dissolved in an aqueous liquid. It allows cook food slowly or instantly. It can be used in 3 ways: Hot Live Salt (System suitable for long cooking or large pieces), Salt viva Cold (System indicated for short cooking or small pieces), Fractal live salt (System indicated to obtain salt crystals to use as a complement in dishes). RECIPE CORNER Hot living salt Cold living salt
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Powdered Vegetable Gelling Agent
KWD 8.250 KWD 8.250 8.25 KWD
Natural origin ingredient. Jellying agent for completely transparent water based gels. Gelatines are ingredients of natural origin that have a great capacity to absorb water molecules and therefore prevent them from separating. In the case of vegetable gelatine, it is used by bringing it to the boil and then filling the moulds. It is very elastic/flexible gelatine that absorbs water well. It can be used to glaze fruit. Gelling temperature: 60 degres C. RECIPE CORNER Strawberry spaghetti Caviar of vegetal gelatine Macaroni of soya Gelatine of pear Sheet of raspberry
Buy 10 Get 2
Citric Acid
KWD 6.600 KWD 6.600 6.6000000000000005 KWD
A foodآ additive in drinks and dishes, in baking powder, antioxidant, neutralizing, conservative. Can be used in place of lemon juice traditional recipes but at a concentration below the diluted juice. Used in flavoring, acidulant as in jams, sodas and candy. RECIPE CORNER Neutral shine with fruits
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Tapioca Starch
KWD 6.000 KWD 6.000 6.0 KWD
Texturiser and thickener applicable to all types of liquids as a substitute to flour. Provides a glutinous texture elastic and is freezable.
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Gelcrem Cold
KWD 5.800 KWD 5.800 5.8 KWD
GELCREM is a substitute for corn starch that can be used with any type of liquid. It gives products a stable viscosity whether it is in the oven or in acidic mixtures. Optimal applications: raw pastry creams / cold creams . Other elaborations: densified soups RECIPE CORNER Cream of raspberry Cream of basil Gel of oregano
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