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  • Suitable for food grade applications 
Item#:
501040S

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A gelatin like product made from algae and red seaweeds.
It is processed by cooking and pressing the algae, freeze drying the residue into bars and then grinding it into a powder.
It has stronger setting properties than gelatin.
Agar Agar can be used to make the following items:
  • Jellies 
  • Puddings 
  • Custards 
  • Meringues 
  • Cake Fillings 
Agar Agar may also be used as the gelling agent in gel clarification, to clarify stocks, sauces, and other liquids.
It can also be used as a substitute for powdered gelatin in some recipes.
Agar Agar has many advantages over traditional gelatin.
Some advantages include the following:
  • Agar Agar is derived from a plant source rather than an animal source making it suitable for vegetarian and vegan diets 
  • No taste, no odor and no color 
  • It sets more firmly than gelatin 
  • Agar agar can set at room temperature; it also stays in jelly form when temperatures rise 
Item#:
501001S
 

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  • Ajitide (I + G) is a flavor enhancer that unlocks the taste characteristics of foods synergy with glutamates and other flavor enhancers nucleotides have. 
  • Used in: Soups, Gravies, Sauces, Dressings, Prepared Meals, Fish and Seafood.
Item#:
501002S

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  • Ammonium Bicarbonate is used as a leavening agent for flat baked goods such as cookies and crackers. 
  • Can be referred to as hartshorn or hornsalt. 
  • May be used as a substitute for baking soda or baking powder
Item#:
501003S

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  • A leavening agent which is the precursor of today's baking powder and baking soda.
  • Can be used to enhance the crispiness of baked goods, particularly flat baked goods. 
  • Also known as baker's ammonia or hartshorn
Item#:
501004S
  • Apple Cider Vinegar Powder is used as an ingredient in seasoning, rubs, marinades, sauces and dressings. 
  • It is not a substitute for regular vinegar. 
  • It can be used as a salt substitute on cooked vegetables or chips.
Item#:
510011S

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  • Being an antioxidant, ascorbic acid helps to prevent some of the damage done by free radicals that are created when the body is exposed to radiation, digests food, or inhales tobacco smoke. 
  • The build-up of radicals is known to cause cancer, arthritis, and heart disease, as well as accelerate the aging process. 
  • Therefore, in order to prevent these life-threatening diseases, the habit of taking generous amounts of ascorbic acid on a daily basis should be cultivated. 
  • This is especially important because the human body does not produce it organically or store sufficient amounts of it like some other animals do. 
  • Also known as Vitamin C - dough strengthener that supports long, slow rises
  • Ascorbic acid also acts a preservative to prevent the browning of packaged fruits and vegetables
  • Certified Kosher and Pareve
Item#:
501005S

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Balsamic vinegar powder is used in salad dressings, dips, marinades, reductions and sauces.
Item#:
510001S

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  • Diastatic Powder may be used in place of diastatic syrup to provide the ease of handling with dry ingredient mixing. 
  • This product is a blend of malted barley flour, Wheat Flour and dextrose. 
  • It is a sweet, light-colored powder designed for use in all types of yeast-raised doughs. 
  • Suggestion: 
  • To obtain an enzyme activity equivalent to that of diastatic syrup, an equal weight of powder should be used. Additional water (approximately 4 ounces per pound of dry malt ) must be added.
  • Certified Kosher and Pareve
Item#:
501401S

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  • Non-diastatic. 
  • A subtle sweetener used to impart a shiny crust, enhance flavor, and produce a soft, consistent crumb.
  • Certified Kosher and Pareve
Item#:
501402S

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  • This is a 453g jar of freeze dried black bean powder. 
  • Use this black bean powder for coloring, flavoring, and decoration. 
  • It can be used in many different applications. 
  • Some of these applications include pastries, icing, mousse, beverages, baked goods, and more. 
  • Use this powder to turn an ordinary creation into something with personality.
Item#:
510002S

100% natural black tea powder made from the Darjeeling and Assam tea leaves. 

Item#:
501817S

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  • Powdered Buffalo Wing Sauce made from aged cayenne peppers. 
  • Has a natural butter flavor to round out the flavorful hot sauce.
Item#:
510003S

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  • Buttermilk Powder - Super fine powder that easily disperses in other powders (sugar, flour, etc), cold and warm liquids. 
  • Great way to add flavor without adding moisture.
Item#:
501007S

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  • Butter Powder - Superfine powder that adds a great butter flavor. 
  • Can be sprinkled on for a thin coating/topping or added to sauces, creams, batters, breads, etc.
Item#:
501006S

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  • A mineral abundant in nature as chalk, limestone and calcite. 
  • Added to cooked sugar to impart an opaque quality.
  • Certified Kosher and Pareve
Item#:
501413S

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  • Can be used as an anti-caking agent, antimicrobial agent, pickling agent, firming agent, flavor enhancer, humectant, and pH control agent.

  • Certified Kosher and Pareve
Item#:
501008S

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  • A salt that results from the action of lactic acid on calcium carbonate. 
  • Commonly added to fresh cut fruits to keep them firm and prolong shelf-life. 
  • Can also be used to set sodium alginate "caviar". 
  • Often preferred over calcium chloride because it is not as bitter.
  • Certified Kosher and Pareve
Item#:
501009S

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  • Calcium used to fortify foods. 
  • Used to make caviar in the reverse spherfication process.
  • Does not affect taste.
  • Certified Kosher and Pareve
Item#:
501010S
  • Calcium Sulfate: Commonly used in tofu as a coagulant.  
  • It is also used as an anticaking agent, dough strengthener and stabilizer.
  • This product is in it's natural state as a translucent, crystalline powder.
Item#:
501011S
  • Product Data Sheet Click Here
  •  
  • A stabilizer, thickener and gelling agent derived from red algae. 
  • This carageenan forms a clear, soft, elastic gel.
  • Forms a "melt in your mouth" gel, versus the the more firm texture of Kappa Carrageenan.
  • Gel remains stable after freezing and thawing and will reform after broken if left to rest. 
  • General usage: 1g per 100g liquid - Soluble in hot water (140°-175°F) or in cold water with an emersion blender.

  • Certified Kosher and Pareve
Item#:
501012S
  • Product Data Sheet Click Here
  •  
  • A gelling agent derived from red algae. 
  • This carageenan forms a soft, brittle gels, or, with the presence of potassium salts, forms stiff brittle gels. 
  • Forms a firm textured gel versus the  "melt in your mouth" feel of Iota Carrageenan.
  • Slightly cloudy versus Iota.
  • Kappa is unstable after freezing.
  • General usage: Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
Item#:
501013S

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  • Carrageenan-lamba is a gelling agent soluble in cold water, concentrated sugar solutions, concentrated salt solutions, and 35% ethanol. 
  • Carrageenan-lamba is insoluble in vegetable oil and propylene glycol.
  • Certified Kosher and Pareve
Item#:
501014S
Powdered Cayenne Pepper Sauce made from aged Cayenne Peppers.
Item#:
510004S

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  • Asiago Cheese Powder - Superfine powder that adds a great asiago flavor. 
  • Can be sprinkled on for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501015S

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  • Blue Cheese Powder - Superfine powder that provides an intense blue cheese flavor. 
  • Can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501016S

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  • Cheddar Cheese Powder - Superfine powder that adds a great cheddar flavor. 
  • Can be sprinkled on for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501018S

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  • White Cheddar Cheese Powder - Superfine powder that provides an intense white cheddar cheese flavor. 
  • Can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501017S

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  • Feta Cheese Powder - Superfine powder that adds a great feta flavor. 
  • Can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501019S

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  • Parmesan Cheese Powder - Superfine powder that provides an intense parmesan cheese flavor. 
  • Can be sprinkled for a thin coating/topping or added to sauces, creams, batters, breads, and much more.
Item#:
501020S

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  • Citric acid has many functions and can be used in place of fresh lemon juice. 
  • Add citric acid to caramel to prevent crystallization, to ice cream as an emulsifying agent to keep fat from separating, or to add a sour flavor to the item you are making. 
  • It is also used in soft drinks. 
  • Citric acid is similar to ascorbic acid and sorbic acid but is considered to be the weakest of the three. 
  • Antioxidant naturally present in citrus fruits.
  • Certified Kosher and Pareve
Item#:
501021S

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  • A man-made gum used for thickening, stabilizing, and emulsifying. 
  • Derived from cellulose, CMC is used to make low calorie syrups, improve the texture and shelf life of baked goods. 
  • It also controls texture and ice crystal formation in frozen dairy products. 
  • It can be used as a substitute for gum tragacanth in gum paste recipes. 
  • This newly formulated CMC is Pre-hydrate so that it is fully soluble in both cold and hot water and creates a medium viscosity solution. 
  • Stable with a pH range over 4.0 -10 and works well with products high in proteins, sugars and other hydrocolloids. Usage: .1% to .8%
  • Certified Kosher and Pareve
Item#:
501022S
Desiccated
Sulfur oxide free.
Item#:
509025S
  • Coconut Milk Powder is fine white powder spray-dried from pasteurized, unsweetened pure coconut cream. 
  • Adds an intense coconut flavor and a creamy (fatty) mouth feel to products. 
  • Disperses easily and hydrates quickly. 
  • Add water Hydration ratio: 2 parts water to 1 part coconut milk powder (by weight). 
  • Add to sauces, ganaches, creams, Ice cream, cakes, etc.
Item#:
501023S
Heavy 72%

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  • Heavy Cream 72% Fat- Spray-dried powder that adds a fresh, rich flavor and a creamy consistency without adding moisture. 
  • Delicious in sauces, batters, etc. 
  • Shelf stable and very easily soluble in warm or cold liquids.
Item#:
501025S

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Crisp Coat is a versatile starch-based crisping agent that enhances textural properties in and encourages better structure and cling in fried batters and breadings.

  • Crisp Coat homogenizes the appearance of, and adds firmness to the texture of the surface of fried foods.

  • Crisp Coat extends the duration of crispiness in food products kept stored under heat lamps.

  • Crisp Coat is a specialized blend of corn starch and dextrin.

  • Use 10-40% Crisp Coat in the dry mix of batters (typically wheat or corn flour, Crisp Coat and seasonings).

  • Use 10-30% Crisp Coat by weight in breading.

For best results, keep Crisp Coat infused batter continually well mixed during use.
Item#:
501026S
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