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POTATO STARCH
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 agentThe most popular application areas are in:
Meat industry
Bakeries
Confectionery
Dry blendsPotato 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.
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ULTRA-TEX 8 TAPIOCA STARCH
High-performance cold water swelling modified food. ULTRA-TEX 8 is ideal for use in instant puddings, sauces, pastry fillings, Bavarian creams, and cheese sauces. Its smooth, glossy texture and superior flavor impart a rich, creamy quality to these preparations. Furthermore, ULTRA-TEX 8 is ideal for use in frozen or baked goods and in other neutral formulations. Wherever a smooth, short texture and a clean flavor profile from a starch are required, ULTRA-TEX 8 will yield optimal performance.
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VERSAWHIP WHIPPING AGENT
Versawhip whipping agents are excellent high performance whipping proteins used to achieve aeration, emulsification, and texture modification. Specific applications include desserts, frozen desserts, confections, beverages, baked goods, marshmallows, frosting and icings.
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PASTRY 1, APRICOT BAKERY JAM
Smoothly spreadable bakery jam. Great for baking in tarts or as a filling between cake layers or sandwich cookies. Bake stable to 375ºF for 15-17 minutes.
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MODA, MINI BOUCHEE’, SAVORY, 1.5″
Fully baked hollow cylindrical puff pastry shell. Light, fluffy, buttery.
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ULTRA-TEX 3
ULTRA-TEX 3 is a high performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouth melt-away characteristics. ULTRA-TEX 3 provides a very smooth, short, and glossy texture in a range of instant food applications. It also imparts a rich creamy mouthfeel while possessing a very bland flavor profile. In addition, this product has improved tolerance to heating and acidic conditions compared to conventional pregelatinized tapioca starches. A further advantage when using this product is the excellent textural stability it possesses, even in cold temperature or refrigerated storage conditions.
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DEXTROSE
A simple sugar known for its mild sweetness and natural flavor enhancement. Often used to replace part of the sugar (sucrose, saccharose) in a recipe to reduce sweetness but retain other properties.
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PASTRY 1, HOT PROCESS PASTRY CREAM
Natural stabilizer for hot process pastry cream. Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.
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SIEBIN, FLORENTINE MIX
Finely powdered ingredients for easy and consistent production of bee-sting topping, Florentine Cookies, almond slices and nut biscuits. With the addition of different nuts or dried fruits, many different results can be achieved. Delicious honey flavor!
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PASTRY 1, FONDANT
White pastry fondant (sugar paste) for dipping or enrobing cakes and petit fours. Glazes (puff pastry and pate a choux), and decorations. It is particularly suitable in the preparation of fillings.
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PASTRY 1, ROLLING FONDANT
Rolled fondant is the smooth, elegant, white sugar paste used to cover many professional cakes. A fondant covering helps the cake underneath to stay moist, along with creating a perfectly smooth blank canvas that other decorations can be applied to, or left elegantly plain. Can also be used to easily create stunning decorations such as flowers.
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GELATECH, COFFEE PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, HAZELNUT PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made from lightly roasted 100% Mortarella hazelnuts from southern Italy. Unsweetened.
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GELATECH, MALAGA RUM-RAISIN PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Golden Sultana raisins macerated in Marsala wine. Italy’s rum raisin.
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GELATECH, NATURALE (PEPPERMINT) PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. All natural green peppermint (mentha piperita) paste.
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GELATECH, PEACH PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.Stir well before each use.
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GELATECH, PISTACHIO PASTE 70%
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
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GELATECH, RASPBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, STRAWBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, TIRAMISU PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, VANILLA BOURBON PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
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GELATECH, GELPAN COLD 100 GELATO BASE
Neutral base for gelato preparation. This product produces a creamy and tasty gelato. Convenient cold process.
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GELATECH, GELPAN HOT 100 GELATO BASE
Neutral base for gelato preparation. Straightforward hot process.
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GELATECH, DARK CHOCOLATE TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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GELATECH, RASPBERRY TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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GELATECH, CARAMEL TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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QUICK-GEL-PLUS
Instant hot process gelatine powder. Sets smoothly (no lumps) and slowly, allowing more time for usage. Add to hot or cold liquid preparation.
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PASTRY 1, GENOISE MIX
Instant cold process preparation for sponge cake. Extreme convenience and consistency with significant labor savings. Can be used for the preparation of genoise, joconde, jelly rolls, carrot cake, etc.
