Tapioca starch

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.

Organic Guar Gum 5000 cps – when organic quality meets extra strong binding power Do you want to work with ingredients in organic quality while still achieving particularly strong thickening in your recipe? That is exactly what our high-viscosity 5000 cps quality is designed for. Golden Peanut Gourmet® Organic Guar Gum 5000 cps is a plant-based binding and thickening agent with particularly high viscosity. It is almost neutral in aroma and flavour, highly effective and suitable for both cold and warm preparations. With approximately 10 times the thickening power of conventional starch, even very small amounts can noticeably change the consistency of a recipe. Organic quality with particularly high viscosity Our organic guar gum consists of 100% guar gum from certified organic cultivation. The 5000 cps quality is our high-viscosity organic variant and is especially suitable when you want to achieve strong binding and intensive thickening with only a small amount of product. This makes it an interesting choice for sauces and creams as well as desserts, baking recipes and many other kitchen applications. Approx. 10× stronger than conventional starch Guar gum naturally has a strong ability to bind water. In our high-viscosity organic quality, the thickening effect is particularly pronounced: it provides approximately 10 times the thickening power of conventional starch. That is why less is more, especially with this variant. Start with a very small amount and gradually work towards the consistency you want. What is behind the strong binding power? Guar gum is obtained from the seeds of the guar bean. A fine powder is produced from the endosperm of the seeds. Its characteristic functional properties are mainly due to the naturally occurring galactomannans. These plant-based polysaccharides have a strong ability to bind water. When guar gum comes into contact with liquid, it hydrates, binds water and increases viscosity. This is exactly why it is one of the most versatile hydrocolloids used in cooking and food production. Targeted thickening for sauces, dips and creams Your sauce tastes perfect but is still too thin? With the high-viscosity organic quality, even a very small amount can noticeably influence the consistency. Guar gum is suitable for thickening hot and cold sauces, soups, dips, dressings and mayonnaise. It does more than simply make liquids thicker – it can also help support a smooth and homogeneous texture. For desserts and sweet creations Its strong water-binding capacity is also useful in sweet recipes. Whether for creams, desserts, milk- and cream-based preparations or fruit preparations, organic guar gum can be used wherever water needs to be bound and consistency needs to be adjusted. As the powder is almost neutral in flavour, it mainly performs its functional role: binding, thickening and stabilising. Especially interesting for baking and dough formulations The 5000 cps organic quality is also suitable as a texturiser in doughs and baked goods. In egg-free or gluten-free formulations in particular, hydrocolloids can help bind water and support structure. This makes the product especially interesting for anyone who wants to work specifically on elasticity, binding and texture in bread, pastries or other dough-based recipes. Suitable for cold and warm preparations Guar gum can develop its thickening effect without being brought to the boil first. This makes it suitable for warm dishes as well as cold sauces, dressings, dips and desserts. It is particularly practical when the consistency needs to be adjusted towards the end of preparation. Gluten-free and vegan Organic guar gum is gluten-free and vegan and can therefore be used in a wide range of suitable recipes. In gluten-free baked goods, it can help bind water and support structure – a property that is especially valuable in bread and dough formulations. 3500 or 5000 cps – which organic quality is right for you? Our organic 3500 cps quality is the versatile all-rounder for a broad range of kitchen applications. The 5000 cps organic quality offered here is highly viscous and provides even stronger thickening. It is the right choice when you want particularly intensive binding, work with very small amounts or need stronger structure and higher viscosity in doughs and other formulations. Hydrocolloids are one of our specialities For us, guar gum is more than just another thickener. Hydrocolloids and functional food ingredients have been part of our expertise for many years. Alongside guar gum, this product world also includes ingredients such as locust bean gum, xanthan gum and agar agar. Depending on the required function, different hydrocolloids can be used to influence binding, viscosity, stability and texture. This expertise also goes into our Golden Peanut Gourmet® products. Golden Peanut Gourmet® Organic – high viscosity for demanding recipe ideas Whether for sauces, creams, desserts, doughs or gluten-free baking, Golden Peanut Gourmet® Organic Guar Gum 5000 cps is our high-viscosity organic quality for anyone who wants to combine particularly strong binding power with organic quality. 100% organic guar gum, gluten-free, vegan, highly effective and approximately 10 times stronger than conventional starch.

The endosperm called part of the carob tree seed contains predominantly long-chain carbohydrates, which are characteristically composed of the simple sugars mannose and galactose. This seed is called ground locust bean gum. The long-chain compounds contained can bind very large quantities of water. While locust bean gum is completely soluble in hot water, its enormous swelling properties come into play in cold water: even small amounts of locust bean gum turn liquids into very stable gel-like substances that are hardly sensitive to heat, acids and salts Locust bean gum also significantly increases the gelling effect of other vegetable thickeners and is therefore often used in combination. Its swelling properties ensure, for example, that turbidity substances in lemonades are kept in suspension and prevent bread from becoming "old-fashioned". Locust bean gum is obtained by the action of heat from the seeds of the locust bean tree. It is generally approved for foodstuffs. The only exceptions are untreated foods, foods that the legislator does not want to be modified by additives, and dried foods that swell when eaten.