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Agar Agar (also known as agar) is a hydro-colloid used for gelling at high temperatures and as a vegetarian gelatin substitute. It can be used to create hot gels and cold gels that don't melt at room temperature, to thicken liquids, produce fluid gels and to clarify stocks. This is a great substitute for vegetarian gelatin.Pack Size: 1lbSold By: PCUnits per case: 6Storage: DryOrigin: USA
Usually produced in powder form, citric acid is naturally found in citrus fruits. It easily mixes into liquids, making it a valuable acid.
Pack Size: 1lbSold By: PCUnits per case: 6Storage: DryOrigin: USA
Unsweetened pasteurized egg whites in a powdered form.Pack Size: 1lbSold By: PCUnits per case: 6Storage: DryOrigin: USA
A high methoyxl pectin blend. A double strength blend of high methoxyl pectin, sugar and acid for pates des fruits. Use HALF the dosage of Vitpris. Pectin is a naturally-occurring polysacharride found in many plants. It has long been the mechanism by which jams and jellies are thickened. High-methoxyl pectin requires a significant amount of sugar to gel properly, but low-methoxyl pectin requires less. High-methoxyl pectin is the form of pectin traditionally used for canning applications. It requires high amounts of sugar to gel and is very sensitive to acidity. Since it's sensitive to calcium, it can be used for spherification. Pack Size: 1lbSold By: PCUnits per case: 6Storage: DryOrigin: USA
Tinted curing mix for charcuterie products. The sodium nitrate helps with conversion of food proteins to preserve flavor and color, and to provide better texture in cured meats. Best for longer cures. Pack Size: 2lbsSold By: PCUnits per case: 6Storage: DryOrigin: France
Derived from tapioca, it's used to turn high oil or fatty food substances into a free-flowing powder. Ratio is 2 parts oil substance to part tapioca maltodextrin.Pack Size: 1.5lbSold By: PCUnits per case: 1Storage: DryOrigin: France