Agar Agar
KWD 33.800 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
Powdered Vegetable Gelling Agent
KWD 12.700 KWD 8.500 8.5 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
Xoco Nappage X 58 Pectin
KWD 17.050 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
Pectin Yellow Rapid Set
KWD 16.150 KWD 10.750 10.75 KWD
Modifying texture agent. Gelling and thickening. Used in pulps and juices.
Pectin NH
KWD 16.950 KWD 16.950 16.95 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