Granulated and powder bases to stabilise fillings and thicken gravies to be pasteurised, sterilised, frozen and to prepare bechamel sauce. They offer creaminess and thickness without interfering with the colours and flavours of recipes.
Easy-to-use – Lump-free – No change in flavour – Stable both hot and cold
Quality thickener based on wheat flour. It quickly and completely dissolves in hot liquids, increasing the thickness and creaminess without forming lumps or changing the flavour.
UNIVERSAL THICKENING BASE
Thickening mixture based on vegetable fibre prepared without modified starches. Its water thickening potential is used to stabilise mixtures for freezing, thawing and cooking. It maintains the form of fillings and prevents shrinkage and swelling phenomena during freezing or cooking.
TOMATO THICKENING BASE
Thickening mixture based on vegetable fibre. Does not contain modified starches. Excellent thickening potential of water in the tomato, which becomes easy to dose without dripping. Makes the tomato paste stable for freezing/thawing and cooking. Stabilises the form of tomato paste dressings and prevents shrinkage and swelling phenomena during freezing or cooking.
White Roux: to thicken sauces and gravies, soups and risottos, stocks, dips, creams and desserts. Preparation of bechamel sauce and other creative sauces.
Universal Thickening Base: fillings for savoury pies.
Tomato Thickening Base: toppings for pizzas and mini-pizzas. Frozen fillings and purées. Tomato based doughs.