Knowledge – Sugar Ester

Knowledge Base Sugar Ester What is Sugar Ester? Sugar esters are chemical compounds that are created after condensation of an oxo acid, like sulphuric or carboxylic acids with alcohol.  Sugar ester is available as a special ingredient in powder form. Sugar Ester and...

Knowledge – Methocel

Knowledge Base Methocel Methocel, also known as “Methylcellulose” is a family of a variety of hydrocolloids. It’s best known for its ability to form gels when hot and melt in the mouth once consumed. What is Methylcellulose?To understand this...

Knowledge – Mannitol

Knowledge Base Mannitol What is it? Mannitol is a sugar substitute with 50/60% sweetness of sucrose (standard sugar). It doesn’t increase blood sugar levels as much as sugar so it is an ideal replacement for diabetic diets. It is mainly used commercially as the...

Knowledge – Maltodextrin

Knowledge Base Maltodextrin What is it?Maltodextrin is a highly processed white powder made from corn, rice, potato starch or wheat. It is broken down in such a way that the sugar content drops to less than 20% meaning that it can be used as a sugar substitute without...

Knowledge – Lecithin

Knowledge Base Lecithin When you first start cooking, you’ll be faced with several challenges along the way. One such difficulty you’ll face is the non-capability of water and oil to be mixed, but emulsifiers are available that help in mixing these two...

Knowledge – Isomalt

Knowledge Base Isomalt Isomalt is a substitute for sugar which is found in beetroot. It is a sugar alcohol that is mainly used as sugar because of its structural similarities. Isomalt is used over actual sugar because its melting temperature is higher. It also...

Knowledge – Hyfoamer

Knowledge Base Hyfoamer In a nutshell, Hyfoamer is a dairy protein that has been designed to mimic the foaming properties of egg whites. The ingredient can be used to replace or improve the use of egg whites and can be ideal for temperature sensitive dishes. Hyfoamer...

Knowledge – Glucose

Knowledge Base Glucose Glucose is a sugar sourced from corn and can be found in forms of powder and syrup. These elements are used in a variety of cooking techniques. Mainly in baking to enhance flavour, add volume, soften cakes, and prevent crystallisation. Adding it...

Knowledge – Acids

Knowledge Base Acids Citric acidFound as a dry powder, used in foods to increase the acidic mouth feel. It is also used within beverages and food as a preservative and flavouring or to replace lemon/ lime in recipes. For example, the acid is used in salt and vinegar...

Knowledge – Carrageenan

Knowledge Base Carrageenan Carrageenan What Is Carrageenan?Carrageenan is a powder that’s extracted from various species of red algae. The red algae are farmed and processed to reach the desired powder consistency. The name “Carrageenan” originated...

Knowledge – Yeast

Knowledge Base Yeast   Yeast is a living organism and is a plant of the fungi group. It produces the gas carbon dioxide when fermented. This occurs when it is given food in the form of sugar, moisture and warmth. The prime temperatures of consistent fermentation...

Knowledge – Sponge Cake Theory

Knowledge Base Sponge Cake Theory Sponge cake theory The main ingredients in sponge cakes are egg, sugar and flour. The addition of air is another key ingredient in the sponge, which gets introduced through the mixing process. In recent years, particularly in the case...

Knowledge – Pastillage

Knowledge BasePastillage   A quick guide to working with pastillage. This is a paste produced from icing sugar, egg whites, water, gelatine or gum tragacanth, a powdered starch can also be included. It is kneaded together until firm enough to roll. It is then cut...

Knowledge base – Sugar

Knowledge Base Sugar What is sugar   Sucrose   Sucrose is the most common type of sugar, it is naturally present in ripened fruits, plants, honey and maple tree sap. Commercial production of white sugar (99.9% sucrose) involves purifying the natural sucrose from sugar...