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CARRAGEENAN ผลิตจากสาหร่ายทะเล เป็นสารเพิ่มความหนืด ยืดหยุ่น และคงตัว ทำให้เกิดเจลนอาหาร ละลายได้ดีในน้ำเย็นจัด ผลิตภัณฑ์อาหารที่ใช้ เยลลี่ / วุ้น / พูดดิ้ง / น้ำเต้าหู้ ไซรับ / นำผลไม้ / น้ำซอส และอื่นๆ สำหรับเยลลี่ ใช้ปริมาณ 0.5-1.0% สำหรับน้ำผลไม้ ใช้ปริมาณ 0.1-0.2% สำหรับน้ำซอส ใข้ปริมาณ 0.2-0.5% สำหรับไซรับ ใช้ปริมาณ 0.3-0.5%
฿350.00 -
Powdered gelatin (porcine, bovine, fish)
200 Bloom powder.
฿2,400.00 -
Powdered gelatin (porcine, bovine, fish)
200 Bloom powder.
฿250.00 -
Gelification
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.
Characteristics:
- Presented in a refined powder.
- Mix while cold and bring to a boil.
- Gelification is fast.
- Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin).
- Allow it to rest for correct gelification.
- In acidic mediums, it loses part of its gelling capacity.
฿2,550.00weight : 100 g - 400 g -
Gelification
A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. Depending on the production method, there are two different types of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
Characteristics:
- Presented in a refined powder.
- Heat to 85 °C, then allow to cool to achieve the gelifying effect.
- It loses its gelling capacity in concentrated saline solutions
฿1,150.00 – ฿3,750.00weight : 100 g - 400 g -
Gelification
A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera). It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this “Irish moss” started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.
Characteristics:
- Presented in a refined powder.
- Mix while cold and bring to a boil.
- Its rapid gelification allows us to cover an ingredient.
- Once gelled, it can withstand temperatures of up to about 60 °C.
- In acidic mediums, it loses part of its gelling capacity.
฿2,500.00weight : 100 g - 400 g -
฿80.00 -
Vegetable Gelling AgentGelling agentIngredients of 100% natural originAll kinds of liquids with a water content of 80% or moreA gelling agent similar to agar-agar, with a more elastic, less deformable textureLess sweet, as it contains no dextroseDescriptif
Powder gelling agent derived from seaweed and locust bean gum. For optimal use, mix the product with liquid whilst heating. Suitable for use with all aqueous liquids, it cannot be reheated, is non-freezable and is of natural origin. You can use this product to make firm or pringy gels (for toppings).
Original price was: ฿1,950.00.฿1,850.00Current price is: ฿1,850.00. -
Gelespessa (Xanthan Gum)Ingredientsof 100% natural originAn effective Xanthan Gum for thickening sauces, coulis and moreDoes not need to be weighed precisely before use (unlike Pure Xanthan)Easy-to-useDESCRIPTIF
Powder thickener composed of carbohydrates (fermented corn starch).
For optimal use, mix the product with liquid. Suitable for use with all aqueous liquids, it is heatresistant, freezable and is of natural origin. Its dosage must be very precise.
You can use this product to make coulis, sauces and purées.
Original price was: ฿2,550.00.฿2,350.00Current price is: ฿2,350.00. -
HOT PROFOAM
Ingredientsalbumin (egg), thickener: modified starch (e1422) (corn), maltodextrin, citrus fiber, thickener: guar gum (e412), thickener: xanthan gum (e415), thickener: locust bean gum (e410)PackagingEmulsifier and stabilizer for hot foams.Mode of useDissolve hot with strong agitation, ensuring a uniform mixture. The temperature of the preparation should be maintained between 50 °C and 70 °C for best results. Use a dosage of 50 to 100 g per kilogram of preparation to obtain a consistent and stable foam.Dosage50 – 100g/LOriginal price was: ฿2,150.00.฿1,980.00Current price is: ฿1,980.00.
