Golden Peanut Gourmet® Locust Bean Gum

Organic Locust Bean Gum – for everything you want beautifully creamy Want to make your dessert creamier, give a sauce more body or create homemade ice cream with a finer, smoother texture? NUR BIO® Organic Locust Bean Gum is a plant-based binding, thickening and stabilising agent from certified organic farming that helps you fine-tune the consistency of your recipes. Even small amounts can make a noticeable difference, so you can start sparingly and gradually work towards exactly the texture that suits your recipe. From the carob tree to your organic kitchen Locust bean gum is obtained from the seeds of the carob tree (Ceratonia siliqua). Internationally, you may also know it as Locust Bean Gum or LBG; as a food additive, it is identified as E 410. Our NUR BIO® Locust Bean Gum comes from certified organic farming in Italy and consists of 100% organic locust bean gum. It gives you a versatile organic ingredient for creating both sweet and savoury recipes just the way you like them. For sauces, creams, desserts and your homemade ice cream Locust bean gum belongs to the hydrocolloid family and can bind water. This helps you influence the viscosity, consistency and stability of your preparations – for example in sauces, soups, dressings, dips, dairy-based dishes, creams, desserts and fruit preparations. It is also especially useful in ice cream. As a stabiliser in ice cream production, locust bean gum can help reduce crystallisation and support a finer, more even and creamier texture. More freedom for your own recipe ideas If you enjoy developing your own ice cream or dessert recipes, you can also combine locust bean gum with guar gum. Both hydrocolloids can help you adjust water binding, stability and texture step by step until you reach the consistency you want. With NUR BIO® Organic Locust Bean Gum, you get 100% Organic Locust Bean Gum E 410, gluten-free, vegan and with no added ingredients – for your sauces, creams, desserts and ice cream ideas.

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.

Arrowroot starch was originally extracted from the tropical arrowroot tuber from the rainforests of Brazil and has many uses. The South American Arawak people are even said to have used the starch flour to treat wounds caused by poisoned arrows. Today, the arrowroot species are native to the warm and humid tropics to subtropics of South and Central America, southern Mexico, the Caribbean islands and Central America to South America. The genus Maranta was listed by Carl von Linné in the 16th century in honour of the Italian botanist, physician and writer Bartolomeo Maranta (1500-1571). This is how the arrowroot got its name, the Maranta family. The snow-white, gluten-free Paleo flour, also known under the English name "arrowroot", is particularly popular in English and American cuisine due to its purity and high binding quality. Unlike tapioca starch, arrowroot starch has no flavour of its own. Arrowroot flour is particularly good at binding casseroles, soups, sauces as well as puddings, jellies, jams, groats, couvertures and glazes that must not be allowed to boil because, unlike corn or potato starch, it thickens at lower temperatures.To ensure that the arrowroot powder binds without lumps, it should first be mixed with a little cold water until smooth. Recommendation: Stir 2-3 tbsp. arrowroot flour into 2-3 tbsp. cold liquid. Then stir the mixture into the simmering liquid to be bound with a whisk. Simmer, stirring constantly, until the desired consistency is reached. Corn or potato starch often clouds the dishes after setting. Arrowroot starch, on the other hand, binds sauces, soups and jellies very clearly and leaves no taste of its own. Moreover, arrowroot flour binds about twice as strongly as wheat flour. The fine starch is also excellent as breadcrumbs. To give baked goods an airy structure, you can replace 10 percent of the flour with arrowroot flour. Important: Arrowroot starch should always be combined with other binding agents, such as oils and fats, so that the baked goods remain nice and moist. In vegan cooking, arrowroot flour also serves as an ideal egg substitute. 1-2 teaspoons of vegan vegetable cream or margarine mixed with 1-2 teaspoons of arrowroot flour until smooth is equivalent to about one medium-sized egg.