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Specialist Food
Ingredients |
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Use the navigation below to jump to the particular
section of interest, thank you.
Specialist Food Ingredients introduction –
The following section is all about the ‘tricks
of the trade’. Time moves on. Once there
was Gelatine now there is Agar Agar. Once there
was Baking Soda now there is Citric Acid. We could
go on and on.
All these products are ultimately designed to
make life easier and to enable more creative and
luxurious dishes to be produced to a very high
quality.
We have taken technical knowledge from other food
related industries and from our extensive customer
base of premier Chef’s to tailor our range
to suit the professional kitchen.
The key to this section is to ask questions. Dosage
rates differ in relation to the type of dish.
It’s like being back at school – if
you don’t know ask! Pay attention, there
might be a test later!
Gums
& Thickeners
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Agar-Agar
MSK-0489 100gr £14.99
|
Agar Agar is sourced from
red algae and is therefore suitable for
vegetarians
|
Agar - Agar is used as a
thickening and stabilising agent. The product
is ideal for use in sauces, ice cream, sherbets,
jellies and soups.
However the advantage of Agar Agar is that
it can be reheated to liquid form. This
provides the option of adding more Agar
Agar if the texture of the dish is not to
the required level. We recommend a standard
dosage rate of 5% volume.
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Carrageen
MSK-0487 100gr £9.99
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Carrageen is derived from
seaweed. The seaweed is harvested from the
Atlantic coastline of the UK and processed
into a tasteless, off white powder.
|
Carrageen is used as an emulsifier
and thickener.
The powder will dissolve in water and becomes
jelly like when mixed with milk proteins.
This feature makes the product an ideal
gelling agent for milk based products
Carrageen can also prevent large crystals
forming in ice cream and give the product
a smoother texture.
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Cocoa Butter Powder
MSK-0486 100gr £14.99
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Cocoa Butter Powder is made
from naturally deodorised cocoa butter.
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The product is ideally suited
to pastry work and is an excellent vegetarian
replacement for Gelatine.
The powder is made form 100% cocoa butter
which improves the taste of products by
bringing out the natural flavours and colours
of raw ingredients such as fruit.
The product is designed to allow instant,
homogenous blending.
Fold the product into a mixture which has
been previously heated to 80 degrees C.
Once chilled to 18 degrees C mix the preparation
into whipped cream and use.
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Pectin Slow Setting
MSK-0490 200gr £9.99
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Pectin is an extract from
fruit, predominantly apples. Acidified water
is mixed with fruit. The solution is then
purified and dried. The residue is ground
into a fine powder.
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Pectin is used for its thickening
properties. Pectin is perfect for use in
the preparation of jams, jellies and preserves.
The gelatine like product should be added
when using fruits that do not have enough
natural pectin to jell themselves.
Pectin only works properly when mixed with
the correct balance of sugar and acid.
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Leaf Gelatine
MSK-0576 500gr £24.99
Powdered Gelatine 100g £9.99
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Gelatine is a pure protein
It is made from animal parts such as bones,
skin and tissue – not vegetarian friendly
then!
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Gelatine is one of the original
gelling agents. The gelatine leaves should
be dissolved in hot water. The powder is
ideally suited to cold dishes as it can
be dissolved without heat. For information,
one and a half grammes of powdered gelatine
is equivalent to one gelatine leaf.Gelatine
will not work with acidic raw fruits. Poach
the fruits first or use Agar Agar.
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Lecithin
MSK-0492 250gr £14.99
|
Lecithin is found in egg
yolks and the tissues and organs of many
animals. However Lecithin is predominantly
extracted form Soya Beans.
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Lecithin is commonly used
in recipes that are high in fats and oils.
Lecithin acts as an emulsifier. It will
blend substances which will naturally separate,
such as oil and water. Lecithin will also
act as a foaming agent.
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| Locust Bean Gum MSK-0647
200gr £9.99 |
Locust Bean Gum is extracted
from the seeds of the Carob tree. The tree
grows in Mediterranean countries.
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Locust Bean Gum is used as
a thickener. The major benefit of the gum
is it’s high viscosity which prevents
‘weeping’ or ‘leeching’
of water present in fillings.The ancient
Egyptians used locust bean gum to bind the
wrapping of mummies!
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| Xantham Gum MSK-0501 200gr
£18.99 |
Xanthan Gum is a natural
carbohydrate which has been commercially
prepared.
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Xanthan Gum will thicken
just about any liquid.
The major benefit of the gum is that it
will hold foams for long periods of time.It
can also be used for thickening oils and
dressings.Xanthan Gum is a product which
will enable creative dishes to be produced
in a practical way.
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Gum Tragacanth
MSK-0504 14gr £10.99
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Gum Tragacanth is derived
from the Astragalus Genus bush. The bush
is found in Southwest Asia.
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Gum Tragacanth is a thickener
and emulsifier
The Gum can be applied to a cold solution
and is acid resistant.
It can also be used as a suspending agent.
Gum Tragacanth is a truly versatile and
multi functional gum.
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Gum Arabic
MSK-0503 28gr £7.99
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Gum arabic, or acacia gum
is the resin exuded by Acacia Senegal trees
which are found in the semi-arid regions
of the Sudan
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Gum arabic is a fantastic
emulsifier. It provides excellent shelflife
stability to oil in water emulsions. The
gum is acid resistant, has low viscosity
at high concentration and in addition the
gum has excellent adhesive and binding properties
and luxurious ‘ mouth feel’
characteristics.
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Food Acids
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Ascorbic Acid
MSK-0474 100gr £8.99
|
Ascorbic Acid is an antioxidant,
most commonly known as Vitamin C. |
Ascorbic acid prevents the
discolouration of vegetables when they are
being cooked. This is especially true when
vegetables are boiled. What is the point
in having vibrantly coloured seasonal vegetables
on the menu if the cooking process diminishes
the colours often resulting in a grey like
appearance. Ascorbic acid or Vitamin C is
a naturally occurring product.
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Citric Acid
MSK-0475 55gr £5.99
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Citric acid is an organic
acid found in citrus fruits. Citric acid
is most concentrated in lemons and limes,
where it can comprise as much as 8% of the
dry weight of the fruit. |
Citric Acid has a strong
‘lemony’ tart taste and is as
an ideal flavouring agent for foods and
beverages. The acid is also an excellent
natural preservative for soft cheese and
other dairy based products. Our Citric Acid
is in the form of a white powder.
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Malic Acid
MSK-0478 100gr £7.99
|
Green apples are the main
source of Malic Acid. The acid contributes
to the sourness of the apple.. |
Malic acid is a tart-tasting
acid. It is not as harsh as Citric acid
and its flavour builds slowly.
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Lactic Acid
MSK-0477 57ml £6.99
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Lactic acid is the result
of the fermentation of the sharper-tasting
malic acid. |
Lactic acid provides a sour
taste. It is used to flavour vegetables
such as traditionally cultured sauerkraut
and pickles.
Lactic acid is also used in cheese making
as it encourages the fermentation of naturally
occurring bacteria.
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Tartaric Acid
MSK-0476 50gr £6.99
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Tartaric Acid is a natural
crystalline compound found in plants such
as tamarind and unripe grapes. |
The tartness of Tartaric
Acid provides a crisp flavour and is perfect
for use in confectionary and dessert workTartaric
is the principal acid in wine and as such
acts as a graceful ageing agent. The product
also acts as an anti oxidant which prevents
discolouration and acts as a natural preservative
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Dairy Powders
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Unsalted Butter Powder
MSK-0690 200gr£9.99
MSK-0688 200gr 36% Single Cream Powder
£9.99
MSK-0689 200gr 42% Double Cream Powder
£9.99
MSK-0691 200gr Yoghurt Powder £9.99
|
All the powders are natural
products. They are taken in liquid form
and processed to ensure all the moisture
within them has been heat reduced or evaporated
until they become a powder form. |
The powders provide a great
deal of flexibility. They can be applied
to wet mixes and will re-hydrate. However
and more importantly thay can be incorporated
into a dry recipe which normally would exclude
these flavours in their natural form.
The Yoghurt powder has a trace of Citric
acid to improve its flavour. The Cream Powders
offer flexibility with different levels
of fat content The Butter Powder like all
the powders is far easier to work with than
it’s natural form. It does not require
refrigeration or to be brought up to a temperature
before it can be worked. All the products
work well in the dessert menu and provide
a luxurious texture to baked goods.
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Yoghurt Starter Culture
MSK-0677 10Pack £25.00
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This is a blend of cultures
developed to provide optimum smoothness |
Each sachet is sufficient
for1.75 pts of milk.
The freeze dried culture has an indefinite
frozen shelf life and can be refrozen. Methods
available upon request.
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Bakery
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
| Bread improver Organic MSK-0497
500gr £14.99
Organic Sourdough
MSK-0498 500gr £14.99
|
Bread Improvers are blends
of highly functional ingredients that have
been balanced to improve the performance
of flour.. |
Bread Improvers improve the
extensibility of dough so that it can be
more easily shaped without shrinking. The
products accelerate and shorten the proving
process. Quality and consistency of flour
can be extremely variable which in turn
can dramatically affect finished products.
The Bread Improvers negate and smooth out
such inconsistencies.The Sour Dough works
in exactly the same way but provides a strong
sour flavour. Both these products provide
fantastic results which have to be tasted
to be believed!
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Cake Release
MSK-0458 225gr Cake Release £14.99
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Liquid cake release is a
lubricant for baking utensils which prevents
products from sticking to their cooking
utensil. |
Cake release does exactly
what it says on the tin, I mean bottle!
Just add a few drops to the baking utensil
and evenly distribute on all sides using
a brush. This product can be your best friend
and prevent any embarrassing and unnecessary
moments – we’ve all done it!
|
Egg Powder
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Egg Powder 250gr
each
MSK-0769 250gr Egg Albumen £14.99
MSK-0768 250gr Egg Yolk £14.99
MSK-0770 250gr Whole Egg £14.99
|
Egg powders are de-hydrated
concentrates of egg in powder form.
The powders are highly concentrated. 250g
of Egg Yolk powder = 28 eggs, 250g of Egg
White powder = 62 eggs and 250g of Whole
Egg powder = 21 eggs.
|
Egg powders provide a hassle
free, simple and great value for money alternative
to separating eggs. The Egg Yolk powder
is heat stable. This means that it will
not ‘scramble’ when heat is
applied to a mix – a major benefit.
The Egg White powder can be re-hydrated
and is ideally suited to ‘whipping’.
Use our powders and you will definitely
not get egg on your face! Egg Powder
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Coatings
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Liquid Cocoa Butter Aerosol
MSK-0470 300ml £21.99
|
Liquid Cocoa Butter is a
natural cream coloured vegetable fat. |
The Butter is extracted from
cocoa beans during the process of making
chocolate and cocoa powder. The product
is in aerosol form which makes the Cocoa
Butter perfect for shrouding and protecting
ingredients from water or other liquid.
You can also use the aerosol to dispense
additional cocoa butter to sauces or custards
to create an extra smooth mouth feel. Cocoa
butter has a melting point of around 35
degrees centigrade.
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Confectioners Varnish
MSK-0459 100ml £9.99
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Confectioners Varnish is
a water glazing agent |
Confectioners Glaze provides
a deep gloss sheen which enhances the visual
quality of the finished dish. The product
is perfect for patisserie and dessert work.
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Confectioners Glaze
MSK-0460 100ml £11.99
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Confectioners Glaze is an
alcohol based glazing agent |
This product provides a high
gloss varnish. The varnish is edible and
offers protection as well as finish. Confectioners
Glaze is ideally suited to sugar and chocolate
work.
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Food Lacquer Aerosol
MSK-0471 300ml £32.99
|
Food Lacquer is alcohol based
and is in spray form. |
The lacquer is entirely odourless
and tasteless. The lacquer prevents products
such as marzipan from drying out and improves
the gloss of chocolate ornaments and enrobed
products.The aerosol provides fantastic
flexibility and ease of application.
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Functional Chemicals
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Calcium Chloride MSK-0493
100gr £9.99
|
Calcium Chloride is an extracted
from natural salt brines. |
Calcium Chloride acts as
a binding agent. The product will create
an outer sheen or skin to ingredeints. Commercially
the product is used in tinned Kidney Beans
to provide the sheen to the bean.
We have a fantastic recipe for Apple Caviar
– You must try it!
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Sodium Alginate MSK-0491
100gr £9.99
|
Sodium Algenate is extracted
from brown seaweed |
Sodium Algenate expands when
added to a liquid and creates a stable Gel.
Liquids thickened with Sodium Algenate and
when dropped into a Calcium Chloride solution
form rounded shapes with a shiny skin –
You really must try the Apple Caviar recipe!
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Saltpetre
MSK-0577 300gr £9.99
|
Saltpetre is a naturally
occurring mineral. It is also known as Potassium
Nitrate. |
Saltpetre has been used as
a natural preservative since Roman Times.
The product inhibits the growth of bacteria
responsible for botulism. Saltpetre preserves
and cures meat and prevents discolouration
of colour.
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Icings &
Pastes
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
| Bridal
Icing |
Simply
pure icing sugar made from triple refined
finest cane sugar. The perfect choice for
making royal and run-out icings.
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Extension Icing
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Just add water
to make this easy icing for all your extension
work applications. This unique icing contains
glucose for added strength and stretch.
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Run Out
Icing
|
For
those who are unsure of the correct consistency
for run out work, this carefully balanced
icing has been developed, with pure albumen
(which is needed for strength) and cane
sugar.
By adding the correct measure of water,
this Run Out Icing gives perfect results
every time.
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Pastillage
Icing
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Use
for any application that requires pastillage,
such as models of buildings, shells, umberellas,
etc. Pastillage is a paste which was much
in demand in the past for decorating extravagant
pastry and confectionery, as well as being
used for pillars and ornaments for large
cakes. Making pastillage is easy - just
add water!
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Fondant
Icing
|
Use
Fondant Icing for traditional teatime treats
such as fondant fancies and chocolate centres.
Fondant Icing gives a wonderful shine and
has a shelf life of up to 2 years.
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Royal Icing
|
Royal
Icing is so easy to prepare. Just add water
and mix on a slow speed until light and
fluffy. The product is ideal for any application
from coating to fine line work and from
shells to piped flowers.
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| Mexican
Paste |
This
is a non-sticky paste whish is ideal for
use in moulds, garlands, plaques and models,
or in most applications where a smooth,
strong finish is required.
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| Petal Powder |
This
gelatine-based flower paste gives you perfect
porcelain fine flowers, time after time.
Squires Kitchen's Petal Powder has proved
a must, not only for its sheer convenience,
but also for the carefully balanced ingredients
that combine to give perfect texture and
pliability.
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Mexican Moulding Paste
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This is a ready-made
paste which is perfect for creating frills
and drapes on cakes. The paste is non-sticky
which makes it ideal to use with moulds,
garlands, plaques and all models where a
smooth, strong finish is required.
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Sugar Paste
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Ready-Made Flower
Paste is available in White,12 beautiful
high strength colours and a range of 7 pastel
colours. The paste is designed to give a
perfectly smooth, almost porcelain-fine
finish. It rolls paper-thin without breaking
and can be worked to the finest forms and
detail. The carefully balanced ingredients
of pure cane sugar and gums give perfect
texture and pliability. You can create hundreds
of different shades by mixing Ready Coloured
and White Sugar Paste.
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Sugars &
Stabilisers
| Product |
What
is it? |
Useage
- Dosage rates and recipes are available
on request. |
Corn Syrup
Light and Dark
MSK-0190 100ml Light £5.99
MSK-0191 100ml Dark £5.99
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Corn Syrup
is a viscous sweet liquid which is created
by processing cornstarch with acids or enzymes.
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Corn syrup
contributes silky smoothness and adds moisture
and chewiness to such baked goods as cakes
and cookies. When cooked with granulated
sugar to make syrups and fondants, it helps
prevent crystallization. Dark corn syrup
is a mixture of light corn syrup and a darker
syrup produced during the refining of sugar;
it's often used in pecan pie fillings to
provide a deep butterscotch taste. The flavour
of light corn syrup is more neutral.
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Glucose
Powder
MSK- 250gr £9.99
Glucose Syrup
MSK-0495 700gr £12.99
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The most
common form of sugar is dextroglucose commonly
referred to as dextrose.
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Dextrose
is less sweet than ordinary sugar and is
slow to crystallize. This feature makes
the product ideal for use in confectionary
and provides a superb frosted finish.
This form of glucose has many sources including
grape juice, certain vegetables and honey.
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Invert
Sugar Paste
MSK-0496 700gr £12.99
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Invert
sugar is created by heating sugar syrup
with a small amount of acid. This process
inverts or breaks down the sucrose into
its two components of glucose and fructose
there by reducing the size of the sugar
crystals.
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Invert
Sugar Paste has a fine crystal structure
which produces a smoother product than ordinary
sugar.It can be used when making confectionary,
fondants and syrups.
The product retains moisture which slows
down the crystallisation process of sugars
which improves shelf life and viscosity.
The fructose element of Invert Sugar Paste
enhances and lifts natural fruit flavours.
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Isomalt
MSK-0499 500gr £9.99
MSK-0500 1kilo £14.99
Sorbitol MSK-0502 100ml £9.99
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Isomalt
is made from sucrose and looks like table
sugar.
The product is made by rearranging the molecular
structure of which makes the product more
stable.
Sorbitol is an alcohol based, iquid sugar,
which has been extracted from fruit. Sorbitol
has much the same calorific properties as
Isomalt
|
Isomalt
is the best form of sugar to use for sugar
art work.
Isomalt maintains a workable texture far
longer than normalsugar and is a lot stronger.In
addition Isomalt absorbs very little water
which reduces stickiness and extends life.Isomalt
has only 2 calories per gramme whilst maintaining
the same sweetness level as normal sugar.
A fantastic product for the creative pastry
chef.
Sorbitol combines well with other food
ingredients such as sugars, gelling agents,
proteins and vegetable fats. It functions
well in many food products such as candies,
frozen desserts, cookies, cakes, icings
and fillings.
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Non Dissolving
Dusting Sugar
MSK-0574 500gr £11.99
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Non Dissolving
Dusting Sugar is predominantly made form
Glucose, corn flower and vegetable oil.
|
Non Dissolving
Dusting Sugar has a fat coating which protects
it from moisture and heat. This stops the
sugar from dissolving and therefore makes
the product ideally suited to decorative
work and can be applied to warm goods. |
Fructose
|
Fructose
is a natural by product of fruits and honey.
|
Fructose
is more water-soluble than glucose and sweeter
than sucrose with only half the calories.
Fructose has a natural and pure sweetness
and lifts the flavour of fruits. Fructose
is also generally used to sweeten pickles,
sauces and marinades
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Silk Gel
MSK-0494 200gr £9.99
|
Silk Gel is an ambient product
which has been extracted and processed from
fruit, predominantly pears.
|
Silk Gel is a superb emulsifier
and is ideally suited to ice creams and
sorbet mixes. Silk Gel helps to create luxuriously
smooth products with great mouth feel. The
product will also stop Ice creams and sorbets
from over freezing and developing large
ice crystals which if not prevented will
ruin a great recipe.
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Cold Water Stabilizer
MSK-0646 200gr £9.99
|
This product is a created
alternative to a naturally extracted gum.
Lactose is combined with 4 different stabilizers
to produce the particular characteristics
of this product
|
The Cold Water Stabilizer
is perfectly suited for sorbets. The dry
powder can be mixed with sugar and then
added to cold water to provide a base mix
which can then be flavoured and frozen.
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| We
can source most products for you - call us now!
Tel: Tel: 01246 412211 / Fax: 01246 410178 |
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