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  1. Foaming agent for cream whippers, Ultra Espuma, 78g

    Foaming agent for cream whippers, Ultra Espuma, 78g

    Typically used for: Creating foams in a spoon whip.

    Origin: made with xanthan gum, modified tapioca starch and tapioca maltodextrin.

    Characteristics/Application: Quick dissolving powder mix added to liquids to create a stable cold or hot

    foam made in a siphon whip.

    Usage: 7 g per 400 ml liquid

    Learn More
    25.00 CA$
  2. Foaming agent for cream whippers, Ultra Espuma, 900g

    Foaming agent for cream whippers, Ultra Espuma, 900g

    Typically used for: Creating foams in a spoon whip.

    Origin: made with xanthan gum, modified tapioca starch and tapioca maltodextrin.

    Characteristics/Application: Quick dissolving powder mix added to liquids to create a stable cold or hot

    foam made in a siphon whip.

    Usage: 7 g per 400 ml liquid

    Learn More
    80.00 CA$
  3. Ice Cream Stabilizer I30, 70g

    Ice Cream Stabilizer I30, 70g

    Usage is 0.5% (5g) per 1 kg

    Blend together with dry ingredients or create a slurry using some of the base liquid.

    Once dissolved, blend into the remaining base and thoroughly agitate.

    Ice cream base should be heated to 82 degrees C.(180 degrees F) to pasteurize.

    Refrigerate for 4 -12 hours for best results and freeze.

    Learn More
    16.50 CA$
  4. Ice Cream Stabilizer I30, 1kg

    Ice Cream Stabilizer I30, 1kg

    Usage is 0.5% (5g) per 1 kg

    Blend together with dry ingredients or create a slurry using some of the base liquid.

    Once dissolved, blend into the remaining base and thoroughly agitate.

    Ice cream base should be heated to 82 degrees C.(180 degrees F) to pasteurize.

    Refrigerate for 4 -12 hours for best results and freeze.

    Learn More
    145.00 CA$
  5. Sorbet Stabilizer N64, 70g

    Sorbet Stabilizer N64, 70g

    Usage is 0.3% (3g) per 1 kg

    Blend together with dry ingredients or create a slurry using some of the base syrup.

    Once dissolved, blend into the remaining base syrup and thoroughly agitate.

    Sorbet base should be heated to 82 degrees C.(180 degrees F) to pasteurize.

    Refrigerate for 4 -12 hours for best results.

    Add fruit or puree and freeze.

    Learn More
    16.50 CA$
  6. Sorbet Stabilizer N64, 1kg

    Sorbet Stabilizer N64, 1kg

    Usage is 0.3% (3g) per 1 kg

    Blend together with dry ingredients or create a slurry using some of the base syrup.

    Once dissolved, blend into the remaining base syrup and thoroughly agitate.

    Sorbet base should be heated to 82 degrees C.(180 degrees F) to pasteurize.

    Refrigerate for 4 -12 hours for best results.

    Add fruit or puree and freeze.

    Learn More
    145.00 CA$
  7. Whipped Cream Stabilizer, 60g

    Whipped Cream Stabilizer, 60g

    Usage level of 1%

    Add to cream prior to whipping. Will keep it stable for days. 

    Blend of tapioca maltodextrin, modified tapioca starch and xanthan gum. 

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    12.00 CA$
  8. Whipped Cream Stabilizer, 700g

    Whipped Cream Stabilizer, 700g

    Usage level of 1% 

    Add to cream prior to whipping. Will keep it stable for days. 

    Blend of tapioca maltodextrin, modified tapioca starch and xanthan gum. 

    Learn More
    100.00 CA$
  9. Arabic Gum, 55g

    Arabic Gum, 55g

    A fine white powder derived from the hardened sap of the acacia tree, used primarily as a stabilizer. Gum Arabic is flavourless and prolongs the shelf life of products. It is used most extensively in the production of soft drinks. Used for cocktails to create a gum syrup to create a smooth, silky texture to cocktail creations.
    It is also used in chocolates, frostings and icings to prevent melting and to provide a smooth texture. Gum Arabic provides the very desirable chewy texture in marshmallows and soft gummy candies and is frequently used in low-fat ice creams for firmness and good scooping qualities

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    7.50 CA$

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