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
Gum paste
KWD 14.900 KWD 14.900 14.9 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.
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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.
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.
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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