|
ULTRASPERSE M
Ultrasperse M is a high performance, cold swelling starch made from waxy maize. It is the perfect thickener for dishes that go through rough processing such as microwaving, Ultrasperse M stands strong under tough conditions. Disperses well and imparts sheen, clarity and smoothness to your preparations.
ULTRA-TEX 3
The least viscous of all our Ultra-Tex line, this modified starch is derived from tapioca. Provides a smooth short and glossy texture. Ultra-Tex is completely flavourless, only enhancing the texture.
ULTRA-TEX 4
Derived from waxy maize, The 4 represents the viscosity of the product. With Ultra-Tex 8 being our thickest of the Ultra-Tex line.
This medium thick starch, is highly resistant to harsh processing. This starch is ideal for custom blends of sauces and dressings. Ultra-TEX 8
Derived from tapioca, this cold swelling starch is our highest viscosity Ultra-Tex. This starch leaves a smooth, creamy mouth-feel and is perfect for puddings and custards. It exhibits many of the same properties as xanthan gum without the undesirable mouth-feel.
|
XANTHAN GUM
One of the widely used thickening and stabilizing agents in the world.
Xanthan Gum is an essential staple in gluten-free baking. It allows you to replace the elasticity and texture that gluten normally provides. For every cup of gluten-free flour use 1 teaspoon of xanthan gum. It is soluable in both hot and cold water and remains stable over a large range of temperatures and pHs. Comparable to Ultra-Tex 8, xanthan gum is high viscosity and provides a gummy texture that is signature in puddings and custards. |
|
AGAR AGAR
An excellent vegetarian alternative to gelatin, derived from red algae. Agar is highly flexible: it can be used to thicken sauces, soups, puddings and jellies.
Agar sets very firm, moreso than traditional gelatin and stays firm even under heat. Although agar is often seen as a substitute for gelatin, it does provide a different texture, one that is particularly crisp and firm rather than creamy. |
|