Additional information
Packsize | 25 LB OR 5 LB |
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As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch may be used in all traditional recipes replacing any other starch – and in most cases giving better functionality. Organic potato starch adapts extremely well to organic processing.
Potato starch is used as:
Water binder
Thickener
Anti caking ingredient
Bulking ingredient
Glueing agent
The most popular application areas are in:
Meat industry
Bakeries
Confectionery
Dry blends
Potato starch and potato starch derivatives are used in many recipes, for example in noodles, wine gums, cocktail nuts, potato chips, hot dog sausages, bakery cream and instant soups and sauces, in gluten-free recipes, in kosher foods for Passover and in Asian cuisine. In pastry, e.g. sponge cake, it is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese, to reduce sweating and binding. Helmipuuro, traditionally consumed in Finland, is a porridge made from monodisperse grains of potato starch and enjoyed with milk. The Helmi potato granules are produced by Finnamyl Ltd.
Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.
Farro is an unhybridized ancestor of modern wheat. It has a hearty, nutty flavor and has been grown throughout Europe for centuries. Today, with renewed interest in traditional and organic foods, farro is featured on the menus of many of the best restaurants in Italy and is rapidly gaining popularity in the United States. Farro is a cereal grain. Unlike wheat, the farro husk adheres to the grain, just as in barley and oats. Its fiber content is therefore high and so are its nutrients. Vitamin E, an antioxidant important to health and disease resistance, is prevalent in farro. Protein content is high also and when combined with legumes, it forms a complete protein source.
Lentils are one of the healthiest foods because they are low in fat and contain high levels of proteins, fiber, essential amino acids, folate, vitamin B1, iron and minerals. Red Chief Lentils are a pale salmon-colored, lens-shaped legume that are known for their quick-cooking nature and mild, buttery, smooth taste.
Black Lentils are a very popular legume in South Asia, they are used to make a beautiful black lentil soup. Black Beluga Lentils are 1/2 cm. wide with a mild, earthly flavor and soft texture. This tiny lens shaped pulse has traditionally been used as a meat substitute (A pulse is the dried seed of any legume, such as beans and peas). Lentils are the seed of a small shrub and are dried after harvesting.
Suggested Use:
The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They’re delicious in chilled vegetable salads, or mix with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant.
Basic Prep:
Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 30 minutes for main dishes, drain. Skim the water while cooking. One cup dry yields 2 cups cooked.
Israeli couscous is also a type of pasta, but consists of granules that are much larger – about the size of small pearls. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed. This process gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected touch to regional recipes.