Golden Peanut Gourmet® Arrowroot Starch

Tapioca Starch – versatile starch from cassava root Want to thicken a sauce without making it unnecessarily cloudy, give a cream the right consistency or improve your gluten-free baking mix? Golden Peanut Gourmet® Tapioca Starch is a plant-based starch made from cassava root that can be used in a wide variety of sweet and savoury recipes. It is neutral in taste, vegan and gluten-free and consists of 100% Tapioca Starch. Tapioca, cassava or manioc – what is behind the name? Cassava, also known as manioc, is a starchy root vegetable. The starch is extracted from the root and processed into the fine white powder known as Tapioca Starch. In the kitchen, you can use it much like other food starches for thickening, binding and baking. Clear thickening with a neutral taste For delicate sauces, fruit preparations, creams and desserts, it is useful to adjust the consistency without unnecessarily clouding the finished dish. Tapioca Starch thickens clearly and works well in sauces, soups, creams, puddings, desserts and many other recipes. Because it is neutral in taste, the flavour of your other ingredients remains the focus. For gluten-free baking and sweet or savoury recipes You can use Tapioca Starch on its own or combine it with other flours and starches. It is especially useful in gluten-free baking and can be added to homemade blends for bread, rolls, cakes and pastries. At the same time, it works just as well in savoury dishes, sauces and soups – one versatile starch for many different kitchen ideas. From sauces to homemade tapioca pearls The familiar pearls used in bubble tea are also based on Tapioca Starch. Combined with hot liquid, it can be made into a workable dough from which you can shape your own tapioca pearls and then cook them. When using Tapioca Starch to thicken liquids, first mix it smoothly with a little cold liquid – this helps it distribute evenly and reduces the risk of lumps.

Xanthan Gum – when the texture needs to be just right Is your sauce too thin, your dressing separating or your homemade ice cream not as creamy as you hoped? Golden Peanut Gourmet® Xanthan Gum is a versatile thickening, binding and stabilising agent for cold and warm preparations. It helps you bind liquids, stabilise recipes and adjust the consistency to suit exactly what you are making. Xanthan consists of 100% Xanthan Gum E 415 with no added ingredients. Even small amounts can noticeably change texture, so it is best to start sparingly and gradually work towards the result you want. For sauces, dressings, dips and creams Whether you want to make a sauce smoother, give your dressing more stability or create a beautifully creamy dip, xanthan gives you plenty of possibilities. You can also use it in ketchup, soups, creams and desserts whenever you want more control over consistency. And it is especially practical because you can use xanthan in both cold and warm preparations. For the most even result, gradually add the fine powder while stirring thoroughly. Also useful for your homemade ice cream In ice cream and other frozen preparations, xanthan can help reduce the formation of larger ice crystals. It also offers very good freeze-thaw stability, helping you achieve a smoother and more even texture. More possibilities in baking too Xanthan can do more than thicken liquids. You can also use it in quark-oil dough, yeast dough and shortcrust pastry, where it can help make your dough more elastic and easier to knead. With Golden Peanut Gourmet® Xanthan Gum, you get a vegan and highly effective all-rounder for controlling texture your way – from sauces and dressings to creams, ice cream and your own baking ideas.

Locust Bean Gum – when you want creamy and stable textures Want to give a sauce a beautifully smooth consistency, add more body to a dressing or make your homemade ice cream finer and creamier? Golden Peanut Gourmet® Locust Bean Gum is a plant-based binding, thickening and stabilising agent that helps you fine-tune the texture of your recipes. It binds water and is especially useful whenever you want to create a smooth, creamy and stable texture. Locust Bean Gum E 410 – what is behind the name? Locust bean gum is obtained from the seeds of the carob tree (Ceratonia siliqua). You may also know it as Locust Bean Gum or LBG; as a food additive, it is identified as E 410. Locust bean gum belongs to the hydrocolloid family. These functional ingredients can bind water and help you control the viscosity, stability and texture of your preparations. Versatile for sauces, creams, desserts and ice cream You can use locust bean gum in sauces, soups, dressings, dips, creams, desserts, dairy-based preparations, ice cream and frozen desserts. It works in both warm and cold preparations, giving you plenty of flexibility when adjusting the consistency of your favourite recipes. Locust bean gum is particularly useful in homemade ice cream. As a stabiliser in ice cream production, it can help reduce the formation of larger ice crystals and support a finer, more uniform texture. Even more possibilities with guar gum If you enjoy experimenting with texture, you can also combine locust bean gum with guar gum. Both hydrocolloids can help you fine-tune water binding, viscosity, stability and mouthfeel – especially in ice cream, desserts and other creamy preparations. With Golden Peanut Gourmet® Locust Bean Gum, you get 100% Locust Bean Gum E 410, gluten-free, vegan and with no added ingredients – for recipes where the right texture makes all the difference.