SOUS VIDE MIXED SPICES
UNIQUE AND ORIGINAL SERIES OF SELECTED SPICE MIXES FOR SOUS-VIDE COOKING
CH022 AFRICA (500g) IT IS A COMPOSITIONTHAT IS CHARACTERIZED BY SUCH INGREDIENTS AS CARDAMOM, CINNAMON, TURMERIC, MINT, ROMAN CUMIN.
CH020 COUNTRY (500g) IT IS MAINLY TOMATO, PEPPERS, ONIONS, GARLIC, CUMIN, BLACK PEPPER.
CH021 ORIENT EXPRESS (500g) IS CHARACTERIZED BY SUCH INGREDIENTS: ANISE, CUMIN, CORIANDER, CARDAMOM, GARLIC AND TURMERIC.
CH025 HERBAL COMPOSITION FISH & CHIPS (500g) IT’S MAINLY: SAVORY, MUSTARD, PEPPER BLACK, BASIL, DILL.
CH024 HONEYMOON (500g) IS A COMPOSITION WHICH UNIQUE TASTE CONSISTS OF: HONEYPOWDER, GARLIC, ONION, CINNAMON,CLOVES, PEPPERS, CHILLI, ALLSPICE.
CH019 IN THE GINGER (500g) MIX DEFINITELY OVERMATCH GINGER PREVAILS IN COMBINATION WITH MUSTARD, PAPRIKA, MARJORAM, NUTMEG, GARLIC, PARSLEY, CARROT
teKStures
GASTRONOMIC TEXTURES FOR EMULSIFICATION, SPHERYFICATION AND GELLIFICATION.
CH003 LOTA (500g) - A GELLING AGENT EXTRACTED FROM A TYPE OF RED ALGAE LIKE OTHERCARRAGEENANS. THEY ARE FOUND ON THE COASTS OF THE NORTH ATLANTIC. LOTA HAS VERY SPECIFIC CHARACTERISTICS AND PRODUCES A SOFT, ELASTIC GEL. IT CAN ALSO BE USED TO MAKE HOT GELATINS
CH006 ALGIN (500g) - A NATURAL PRODUCT EXTRACTED FROM BROWN ALGAE THAT GROW IN COLD WATER. DEPENDING ON THE PART OF THE ALGAE THAT HAS BEEN REFINED, THE TEXTURE AND CALCIC REACTIVITY OF EACH ALGINATE VARIES. FOR THIS REASON, WE HAVE SELECTED ALGIN AS THE IDEAL PRODUCT FOR ACHIEVING SPHERIFICATION.
CH007 CALCIUM (500g) - THIS PRODUCT IS A CALCIUM SALT TRADITIONALLY USED IN THE FOOD INDUSTRY, FOR EXAMPLE IN CHEESE MAKING. CALCIC IS ESSENTIAL IN THE REACTION WITH ALGIN THAT PRODUCES SPHERIFICATION. IT IS THE IDEAL REACTANT FOR ITS HIGH WATER SOLUBILITY, CONSIDERABLE CALCIUM CONTENT, AND CONSEQUENTLY GREAT CAPACITY FOR PRODUCING SPHERIFICATION.
CH002 KAPPA (500g) - GELLING AGENT EXTRACTED FROM A TYPE OF RED ALGAE. 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.
CH001 AGAR (500g) - GELLING AGENT, TYPE OF AN ALGAE. PERFECT FOR BRITTLE JELLY. FEATURES: HEAT RESISTANT (90ºC), NOT RESISTANT TO FREEZING, THERMO REVERSIBLE, JELLIFIES LESS I N ACID MEDIUMS, NOT ELASTIC.
CH005 GELATIN 180 (500g) - IT IS A PROTEINACEOUS MATERIAL OBTAINED AFTER THE ACID OR BASIC HYDROLYSIS OF COLLAGEN, THE MAJOR A PROTEIN OF ANIMAL CONNECTIVE TISSUE.GELATIN IS COMMONLY USED AS A GELLING AND FOAMING AGENT IN MANY CULINARY PREPARATIONS. GELS MADE WITH GELATIN ARE VERY APPRECIATED BY CHEFS AND CONSUMERS, DUE TO THEIR UNIQUE TEXTURE FEATURES: VERY SOFT AND EASILY MELTING IN THE MOUTH BEFORE SWALLOWING.
CH010 ALBUMIN (400g) -PROTEIN ALBUMIN, HIGH FOAMY POWDER, IS USED IN CONFECTIONERY, PASTRY AND BAKING.
CH009 XANTAN (500g) - XANTANA GUM, STABILIZER, GIVES A SOLID CONSISTENCY, DOES NOT CHANGE THE TASTE. FOR USE HOT OR COLD. IT ALLOWS TO THICKEN THE PRODUCTS WITH THE MINIMUM AMOUNT AND WITHOUT CHANGING THE INITIAL TASTE PROPERTIES.
CH023 NATURAL SOY LECITHIN (400g)- A BASIC EMULSIFIER, PERFECT FOR MAKING„AIR”. THIS PRODUCT, DISCOVERED AT THE END OF THE 19TH CENTURY, FOR THE FIRST TIME PRODUCED FOR THE FOOD INDUSTRY IN THE LAST CENTURY.
CH018 IZOMALT (500g) - OBTAINED FROM SUCROSE. IT CAN BE USED ASREPLACEMENT FOR SUCROSE (IN A 1: 1 RATIO) WITHOUT CHANGING THE PHYSICAL CHARACTERISTICS OF THE FINAL PRODUCT. IT IS CHARACTERIZED BY HALF LOWER CALORICITY THAN SUCROSE. IT IS PERMANENT ALSO AT HIGH TEMPERATURES (150 ° C) WITHOUT THE BROWNING EFFECT.
CH004 PECTIN NH (500g) -IT IS CARBOHYDRATE MIX. THE MOST ARE THEMI N PLANTS, ESPECIALLYIN THE CELL WALLS. A COMMON FEATURE OF PECTIN IS THE ABILITY TO CREATE GELSIN ACIDIC CONDITIONS.
CH008 CH011 PH CONTROL (800g) -CTRISODIUM APPLE FIBER (500g) CITRATE PRODUCT MADE FROM SODIUM EXTRACTED FROM CITRATE, OBTAINED MAINLY FROM CITRUS APPLE SKINS, IS WA SOURCE FRUITS; IS USUALLY USED IN THE FOOD OF PECTIN(SOLUBLE INDUSTRY IN ORDER TOPREVENTING THE FRACTIONSFIBER). IN THE DARKENING OF FRUITAND VEGETABLES. KITCHEN USED AS IT HAS THE PROPERTIES OF REDUCING THE A CONDITIONER ACIDITY OF FOOD AND USING IT MAKES IT AND FILLER. POSSIBLE TO ACHIEVE THE VERIFICATION OF THE INGREDIENTS STRONGLYACID. IT DISSOLVES EASILYAND IT WORKS IMMEDIATELY.
TOMATO additives
CH012 DRIED TOMATOES IN PETALS (400g)
CH013 DRIED TOMATOES IN POWDER (500g)
velvet sprays
V01
V05
V10
V15
V20
V25
V30
V35
V40
V45
V50 VELVET SPRAYS VELVET SPRAYS FOR DESSERTS (250ml) CONFECTIONERY VELVET SPRAYS ARE BASED ON COCOA BUTTER. THEY CREATE AMAZING COLORFUL LAYER ON EVERY COLD DESSERTS. DIRECTION OF USE: SPRAYS SHOULD BE STORED IN A ROOM TEMPERATURE. ALWAYS SHAKE BEFORE USE! SPRAY EVENLY IN A 15-20 CM DISTANCE , LEAVE UNTIL DRY.
V01 V05 V10 V15 V20 V25 V30 V35 V40 V45 V50
YELLOW ORANGE RED PINK VIOLET LIME GREEN BLUE CHOCOLATE DESSERT DARK CHOCOLATE WHITE BLACK
WARNING! SPRAYS CONTAINS COCOA BUTTER SO SUPPOSED TO BE USED AS DIRECTED OTHERWISE CAN CAUSE NOZZLE BLOCKING!
aromaS
AR001
AR002
AR003
AR004
AR101
AR102
AR103
AR201
AR202
AR206
AR203
AR207
AR204
AR205
AR301
AR302
AR303
AR304
FOOD AROMAS (50 ml)
AR001 AR002 AR003 AR004
LINDEN PINE MULBERRY JASMINE
AR101 CLOVES AR102 CUTTED GRASS AR103 HIBISCUS
AR305
AR306
AR201 AR202 AR203 AR204 AR205 AR206 AR207
YUZU WILD STRAWBERRY RASPBERRY STRAWBERRY PINEAPPLE COCONUT RHUBARB
AR301 AR302 AR303 AR304 AR305 AR306
GRILLED COURGETTE FOREST MUSHROOMS SMOKED BUTTER TARO BAKED CHESNUT BREAD
choco crunches
CRUNCHY FILLINGS FOR CAKES AND PRALINES IN THREE FLAVOURS: WHITE, DARK AND MILK CHOCOLATE. THE ARE ALL WITH CRUNCHY BISCUITS. CHOCO CRUNCH CAN BE BAKED UP TO 160° C.
CH016 DARK CHOCO CRUNCH (3kg)
CH014 WHITE CHOCO CRUNCH (3kg)
CH015 MILK CHOCO CRUNCH (3kg)
batters
CH046 BATTER GLUTEN FREE(2 kg)
CH047 PANKO(3 kg)
CH048 TEMPURA EXTRA CRISPY (2 kg)
LYO Fruits
LYOPHILISATION OR FREEZE-DRYING IS A DEHYDRATION PROCESS TYPICALLY USED TO PRESERVE A PERISHABLE MATERIAL OR MAKE THE MATERIAL MORE CONVENIENT FOR TRANSPORT. FREEZE-DRYING WORKS BY FREEZING THE MATERIAL AND THEN REDUCING THE SURROUNDING PRESSURE TO ALLOW THE FROZEN WATER IN THE MATERIAL TO SUBLIME DIRECTLY FROM THE SOLID PHASE TO THE GAS PHASE. THANKS TO THE TOTAL WATER DEPLETION, THE PRODUCT LOSES OVER 90% OF ITS ORIGINAL WEIGHT AND THE FINAL MOISTURE CONTENT IS REDUCED TO 2%. IF THE LYOPHILIZED PRODUCT IS TIGHTLY PACKED, FOOD CAN BE STORED FOR MANY YEARS.
CH033 RASPBERRY - CRUNCH 0-10mm (40g) 100% raspberry. Sweet and sour, strong flavour, and beautiful colour. Extra chrispy fruity cubes.
CH032 RASPBERRY - WHOLE (20g) 100% raspberry. Sweet and sour, strong flavour, and beautiful colour. Extra chrispy whole fruit.
CH034 RASPBERRY - POWDER (100g) 100% raspberry. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH039 STRAWBERRY - POWDER (100g) 100% strawberry. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts.
CH040 STRAWBERRY - WHOLE FRUIT (25g); 100% strawberry, very sweet, strong flavour, and beautiful colour.
CHO45 CRANBERRY - POWDER (100g) 100% cranberry. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts.
CH028 APPLE PEELED CRUNCH 0-10 mm (40g) 100% apple. Unusually sweet, extra chrispy apple cubes.
CH029 APPLE PEELED - POWDER (100g) 100% apple. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH027 TANGERINE - POWDER (100g) 100% tangerine. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH026 TANGERINE - PIECES (30g) 100% tangerine. Unusually sweet, extra strong flavour, extra chrispy tangerine pieces.
CH031 PLUM - CRUNCH 0-4mm (50g) 100% plum. Unusually sweet and strong flavour,extra chrispy plum crunch.
CH030 PLUM - HALF (30g) 100% plum. Unusually sweet and strong flavour,extra chrispy half of plums.
CH035 DARK GRAPE - HALF (50g) 100% grape. Unusually sweet, extra strong flavour, extra chrispy grape slices.
CH042 PINEAPPLE - POWDER (100g) 100% pineapple. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH041 PINEAPPLE - CRUNCH 0-10mm (50g) 100% pineapple. Unusually sweet, extra chrispy pinapple cubes.
CH037 ORANGE WITH ZEST - POWDER (100g) 100% orange. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH038 ORANGE WITH ZEST CRUNCH 0-10 mm (50g) 100% orange. Unusually flavour and strong aroma of orange with zest cubes.
CH049 CHERRY - WHOLE FRUIT (30g); 100% cherry, very sweet, strong flavour, and beautiful colour. Extra chrispy whole fruit.
CH050 BEETROOT - POWDER (100g) 100% beetroot. The great ingredient for vitamin cocktails, perfect for toppings and finishing of desserts and courses.
CH051 BEETROOT - CRUNCH 0-8 mm (50g) 100% beetroot. Unusually flavour and strong aroma of beetroot cubes.
CH052 GRILLED PEPPER CRUNCH 0-8 mm (50g) 100% pepper. Unusually flavour and strong aroma of grilled pepper crunch.
CH053 PEAS - WHOLE (50g); 100% peas, very sweet, strong flavour and beautiful colour. Extra chrispy peas.
CH054 SEABERRY - WHOLE FRUIT (50g); 100% seaberry, strong flavour and beautiful colour. Extra chrispy whole seaberry fruits.
CONTACT: chefingredients.eu office@chefingredients.eu +48 506 006 349