Technical Supplies

Technical Supplies

Agar Agar 18oz

4MULAR

Used for hot Gelatin Preparation Vegetarian Gelatin Substitute
Calcium Chloride 16oz

4MULAR

A water soluble salt used to flavor foods w/out increasing sodium level
Calcium Lactate 16oz

CUISINE-TECH

A mixture of two calcium rich salts for reverse spherification
Cheese Cloth 60 yd

REGENCY

Used to clarify liquids, bundling herbs, making tofu & yogurt, etc.
Citric Acid 2#

ANTHONY’S

An acidic powder commonly used to adjust the pH of a solution
Gum Tracaganth 16oz

CUISINE-TECH

Adds elasticity, lessen drying time in gum paste
Gum Xanthan 16 oz

PASTRY STAR

A glucronic acid, glucoce, & mannose gun used as a thickener
Ice Cream Stabilizer Cremodan 16oz

CUISINE-TECH

A hot process stabilizer & emulsifier for ice creams
Methyl Cellulose F 50  16 oz

CUISINE-TECH

Emulsifier and thickener, cold water soluble
Pectin Apple 16oz

CUISINE-TECH

A polysaccharide used as a texturing agent in sugar
Sorbitol Powder 16oz

CUISINE-TECH

Used as moisture-stabilizing agent in confectionary & baked goods
Soy Lecithin 16oz

CHEF RUBBER

Emulsifier that helps fat and water stay together
Tapioca Maltodextrin 500g

WILLPOWDER

Used as a bulking agent to stabilize high-fat ingredients
Transglutiminase (Dry) 1kg

AJINOMOTO

An enzyme preparation commonly used as a bonding agent for meat
Transglutiminase (Dry) 3.5oz

AJINOMOTO

An enzyme preparation commonly used as a bonding agent for meat
Twine Cooking 2# Cone

REGENCY

100% cotton, all natural and chef- grade for all meat-forming.
Ultra-Tex 3, 14oz

4MULAR

High-performance, starch-like, cold water swelling modified foods
Ultra-Tex 8   16oz

CUISINE-TECH

High-performance, starch-like, cold water swelling modified foods
Versawhip 10oz

CUISINE-TECH

A pure, enzymatically-treated soy protein used to replace gelatin
Whipped Cream Stabilizer 18oz

PASTRY 1

Allows whipped cream to hold body & texture longer w/out separating