Malto Dry - Maltosec (TAPIOCA MALTODEXTRIN) is a carbohydrate derived from tapioca.
It is produced by hydrolysis of the starch and drying. Compared to Malto, its botanical origin its specific drying process give it a very low density and a very high oil absorption capacity.
It has a very low sweetening capacity compared to beet or cane sucrose and also a lower sensitivity to colouring during cooking.
Properties: filler, oil absorption, stabilizer.
Recommendations for use: same application as powdered sugar.
Typical applications: processing of sauce bases or to infuse oil into powder, limiting the splitting of a dry fruit paste.
- Quantity: 500g
- UOM: BKT
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
You may also like
Snow-white fine icing sugar powder. Resistant to humidity and moisture, this decorating sugar won't melt or disappear. This product is less sweet than classic icing sugar. It is mainly used to add a perfect finish to your baked goods (cakes, pastries...), or enrobing marshmallows.
1 kg / 5g sheets - Bloom 105. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
1 kg / 2g sheets - Bloom 205. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
Also known as nib sugar and hail sugar, pearl sugar is coarse, white, and used extensively in baking. The grains do not melt in oven and stay white throughout baking process. They provide a beautiful crunch when incorporated in waffles or used on profiteroles. Calibre: 6 Grain size: 3-4 mm.
Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose. Properties: Anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point. Used by bakers and chocolate makers to help improve the moisture retention of baked goods and chocolates, as well as increase the shelf life of the finished products. Trimoline can also be used in sorbet recipes as it prevents the formation of crystals during churning and storage. It is bake stable and freeze stable.
Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup derived from starch. This gum has a very high thickening power at low doses, which gives it properties, making it possible to maintain particles in suspension in a liquid. Xanthan is a highly flexible thickener that allows you to work in low doses in sweet, salty, emulsified, acidic or alcoholic environments. Properties: thickener, stabilizer. Recommended dosage: 1 - 4%. Recommended use: dissolve Xanthan in cold water with a whisk or mixer. At medium to high dosages, the viscosity of the Xanthan preparation becomes so high that the air bubbles incorporated during application are trapped. It is then possible to use a cooker or vacuum sealer to make them escape. Typical applications include thickening a sauce/coulis/cream, thickening a dressing to keep herbs in suspension, reducing the fat content of semi-liquid preparations while maintaining a smooth and creamy texture. Other applications may consist of thickening a preparation to be spherified with alginate, thickening a baking dough preparation to facilitate plate or mould dressing and improving softness after baking. Comment/Limitations: this material is highly resistant to freezing/thawing. It also has optimal thermo-reversibility.