Molecular cuisine

Gesunde_Kueche_03_molekularkueche_golden-peanut

Molecular cuisine consists in the use of ingredients through techniques derived from the physical or chemical properties of food. The result of its use are surprising changes in the shape or texture of food, but without affecting the taste.

Molecular cuisine has created an avant-garde style by bringing together flavors and textures that surprise the palate. Most likely, while preparing a dessert or other dish, you applied these concepts without realizing it. Today it is possible to access certain techniques and products that allow you to apply these innovative trends in any kitchen.

golden Peanut Rezept Tipp: Desert erstellen mit Agar Agar

Packaging sizes

350 g Beutel

Agar Agar ground

Agar Agar, also known as Japanese gelatine, is mainly known in Asia. There it is highly appreciated for its high gelling capacity. Since half a teaspoon of agar agar corresponds to about four sheets of gelatine, it is a lot more productive. Historical background: Agar Agar is obtained from certain red sea algae that grow mainly off the coast of Japan and have long been used for cooking in this country. Once, it is said, a Japanese woman threw food leftovers outside, which thawed after freezing in the cold night and during the day in the warm sun. A delicate jelly had formed. Use: Agar Agar is insoluble in cold water. Only at temperatures above 80° C is complete solution obtained. When it cools down, a gel forms. Agar Agar belongs to the polysaccharides with the strongest gel formation capacity (limit concentration around 0.5%). The temperature at which gel formation occurs (35-39°C) is far below the melting temperature of the gel (80-90°C), which distinguishes it significantly from all other gel-forming polyaccarides.

Content: 0.35 kg (€95.71* / 1 kg)

€16.90*

Tip

Packaging sizes

1 kg bag

500g bag

Apple pectin E 440

Golden Peanut Apple Pectin belongs to the group of vegetable gelling agents. Pectin is mainly obtained from dried apple pomace and lemons, but is also found in sugar beet, raspberries, currants, quinces and other fruits. Pectin is rich in fibre, but almost free of calories. It is suitable for preserving jam or jelly. Because the gelling process begins quickly when APfelpektin is used, the fruit does not need to be heated unnecessarily for long and valuable vitamins are retained. Just like agar agar, pectin cannot be used in a cold state. Applications: Manufacture of jams and jellies Manufacture of ice cream Preparation of saturated beverages Production of cake glaze Application example for a cake glaze: Mix approx. 100 ml fruit juice with a little lemon juice and sweeten as desired. Bring the mixture to the boil and stir in about 4 g Golden Peanut Apple Pectin. Spread the cake glaze evenly over the pastry.

Content: 0.5 kg (€37.80* / 1 kg)

From €18.90*

Packaging sizes

1 kg bag

Arrowroot 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.

€14.50*

Packaging sizes

100 g Violettglas Tiegel

Blue Spirulina Powder Sea Blue

Blue Spirulina (Arthrospira platensis) is a tiny, blue-green microalgae found in alkaline freshwaters of Mexico, Asia and South America. The alga has been around for 3.5 billion years and is one of the oldest organisms in the world. The precious ingredient phycocyanin is found exclusively in spirulina and, as its most important phytopigment, gives it its bluish colour. Blue spirulina contains as much as 19 % phycocyanin, which is responsible for the strong blue colour. The antioxidant is part of the photosynthesis process and can store solar energy.In addition to its valuable blue pigment, the alga is known as a source of unsaturated fatty acids, vitamins such as vitamin B12, enzymes, and trace elements and minerals such as iron, calcium and potassium. Spirulina also has an almost complete spectrum of amino acids and thus offers all the essential components that the human organism needs to build cells and to produce hormones and enzymes. With a protein content of 60 %, blue spirulina powder is one of the most protein-rich natural products of all and is therefore also very popular with vegans and raw foodists.Spirulina has a long tradition as a food, especially in Asia. Even in early times, spirulina algae was dried and added to soups, pastries and cakes. But Blue Spirulina algae has not only become known as a food, but also as an all-natural colouring agent. Blue Spirulina is colourfast up to 70° C. However, if you do not want to do without the vitamins and vital substances of the superfood when colouring food, you should only carefully mix in the sea blue powder at the very end, during the cooling process.Our blue spirulina powder SEA BLUE with phycocyanin is tasteless, vegan, gluten- and lactose-free. Spirulina MEERESBLAU powder is carefully filled in violet glass in Germany to optimally protect the product from light.Blue spirulina is ideal as a 100 % natural food colouring for trendy kitchen creations such as Smoothies and milkshakes Yoghurt and milk bowls Cold and warm sauces Creative juices & long drinks Ice cream, desserts and creams chocolates, chocolate and macaron fillings sweet or savoury dips cake fillings and toppings Decorative cream on and in cupcakes Soups and stocks vegetables Jellies and molecular cuisine

Content: 0.1 kg (€199.00* / 1 kg)

€29.90*

Packaging sizes

5 kg bucket

1 kg bag

Dry Glucose Powder

Similar to maltodextrin, dry glucose is obtained from starch by hydrolysis and is therefore a starch saccharification product. Glucose is spray-dried and is a free flowing, fine, white powder. It is almost tasteless and moderately sweet. In the food industry and in the manufacture of food supplements, dry glucose is also used as a thickener, filler, carrier or energy supplier. Drinks and spirits are often enriched with glucose because the product creates a pleasant feeling of mud.

From €10.50*

Packaging sizes

1 kg bag

5 kg bucket

Dry Glucose Powder

From €10.90*

Packaging sizes

350 g Beutel

Eryn & Stevie natural sugar substitute

Love at first mix: Eryn & Stevie are the perfect liaison if you want to enjoy sugar-free sweets. Because the trendy couple is a successful mixture of the natural sugar substitutes erythritol and stevia. So you can enjoy sweets with a clear conscience. This compound tastes like sugar, can be dissolved just as easily, and is a perfect alternative to table sugar. Tooth-friendly, calorie-free and suitable for diabetics. This sweet mixture does not provide the body with any carbohydrates that can be metabolized and is therefore classified as calorie-free. Eryn & Stevie from our Kiss me sweet series is a delicious sugar substitute that has no bitter aftertaste or aftertaste like some other sugar substitutes. Nature as a role model: The raw materials for this product are 100% natural and do not contain any additives. The premium product from Golden Peanut is free of additives, color or flavor enhancers or allergens and is produced without the use of genetic engineering. Sustainability: The product is filled with love and care in the approved bottling of Golden Peanut in Germany. The environmentally friendly and aroma-proof packaging keeps the food fresh for a long time.

Content: 0.35 kg (€41.43* / 1 kg)

€9.90*

Tip

Packaging sizes

1 kg bag

5 kg bucket

Guar gum 3.500 cps

Guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common VIskosities for guar gum: 3500 cps and 5000 cps. 3500 cps is designated as normal viscosity.

From €9.90*

Packaging sizes

1 kg bag

5 kg bucket

Guar gum 5.000 cps. high viscosity

Guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common viscosities for guar gum: 3500 cps and 5000 cps. 5000 cps is called high viscosity.

From €11.50*

Packaging sizes

500g bag

150 g Beutel

Locust bean gum

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.

Content: 0.5 kg (€47.80* / 1 kg)

From €11.50*

Tip

Packaging sizes

20 g Tiegel

2 x 20 g Tiegel

3 x 20 g Tiegel

NUR BIO® Blue Spirulina Powder Organic

Blue spirulina? You're probably already familiar with this trend! But now we're taking the popular phycocyanin powder to the next level with NurBio Blue Spirulina: the tiny blue microalgae that grows in alkaline lakes in Mexico, Asia and South America is now also available in organic quality. It is a real primeval rock - it has been around for over 3.5 billion years! The special thing about it is the antioxidant phycocyanin, which is only found in spirulina and gives it its deep blue color. The antioxidant is part of photosynthesis and can store solar energy, making the blue-green algae a real power ingredient. With 65% phycocyanin, Organic Blue Spirulina Powder is really intense in color - perfect if you are looking for a natural dietary supplement that you can easily and creatively integrate into your diet. In addition to its intense color, the organic phycocyanin powder is full of nutrients: unsaturated fatty acids, vitamins (such as B12), enzymes and minerals such as iron, calcium and potassium. Blue spirulina has almost all the amino acids your body needs to build cells, hormones and enzymes. It is one of the most protein-rich natural products available - perfect for vegans, raw foodists or anyone who wants to spice up their diet in a natural way.In Asia, spirulina has been used as a dietary supplement for ages - not least as a natural colorant for bright blue shakes, bowls, muffins or food decoration. A trend that is now reaching Europe and that you shouldn't miss out on.Blue spirulina is color-fast up to 70 °C, so you can also use it for coloring. If you want to retain the vitamins and vital substances, you should only mix in the powder at the very end, when cooling.Our organic phycocyanin powder is tasteless, vegan, gluten-free and lactose-free. It is packaged in dark violet glass jars in Germany to keep everything fresh and protected. Perfect for giving your everyday life a natural boost!

Content: 20 g (€0.98* / 1 g)

From €19.50*

Golden Peanut Rezept Tipp 30083 Bio Guarkernmehl

Packaging sizes

1 kg bag

5 kg bucket

Organic guar gum 3500

Organic guar gum is a natural alternative to starch to thicken food. This natural product is 8 times more effective than conventional corn starch binders and produces a soft, gentle and homogeneous texture It is obtained from the seeds of the guar bean, which is grown mainly in northwestern India and western Pakistan. The almost odourless and tasteless vedickungsmittel is soluble in both cold and hot food and is therefore suitable for a variety of preparations. Guar gum is particularly suitable for: Soups Sauces Mayonnaise Mixed spices Pasta Desserts Cake glaze Dairy drinks Whipped cream Jam Preserves Ice cream production Similar to lactose products, guar gum in sauces and dressings ensures that solid components do not separate from liquid components. Guar gum prevents the formation of ice crystals during the production of ice cream. Products which are mixed with guar gum thicken and obtain a creamy consistency. The specification 5000 cps. describes the viscosity of the product. The higher the viscosity, the thicker the product becomes when mixed with water or liquid. There are two common VIskosities for guar gum: 3500 cps and 5000 cps. 3500 cps is designated as normal viscosity.

From €11.90*

30080-01 Bio Guarkernmehl 1 kg im Beutel 5000 cps

Packaging sizes

1 kg bag

Organic guar gum 5000 highly viscous

€12.90*

Organic Spirulina pellets

Spirulina Platensis belongs to the genus of blue microalgae, which have been found on earth for millions of years. The freshwater alga is considered to be one of the most nutritious plant-like life forms. It consists of 60 to 70 percent protein, but also contains all the essential vitamins and trace elements required by the human organism, as well as unsaturated fatty acids and the antioxidants phycocyanin and beta-carotene. In addition, the Spirulina Algae has an almost complete spectrum of amino acids. Ingredients: Proteins ß-Carotene (Provitamin A) Thiamine (B1) Riboflavin (B2) Niacin (B3) Panthotenic acid (B5) Pyridoxine (B6) Cobalamin (B12, bioactive) Vitamin E (alpha-tocopherol) Xanthophylls (carotenoid dyes) Phycolibiproteins (phycocyanin and allophycocyanin) Chlorophyll (green photoynthetic plant pigment) Sulfolipids Polysaccharides: calcium spirulan, sodium spirulan (carbohydrates) Gamma linolenic acid (an unsaturated fatty acid) Potassium, Iron, Selenium, Iodine, Zinc, Sodium (Minerals) Golden Peanut Organic Spirulina is cultivated according to strict EU guidelines. This means production according to the latest scientific findings without the use of pesticides or herbicides and an end product without microbiological contamination. The freshwater algae is cultivated in clear water in the open-air basin. To ensure ideal growth conditions, microalgae need a lot of sunlight and optimal environmental conditions. During production, the cell walls of the microalgae are gently broken open to maintain the high content of vitamins, minerals and amino acids. The algae are then cleaned and spray-dried at a temperature of less than 40°C. The algae are then dried at a temperature of less than 40°C. To generate powder, the raw material is finely ground and then sieved. Golden Peanut Bio Spirulina pellets do not contain any colourings, additives or preservatives. The product is gluten-free, vegan and has raw vegetable quality. This means that the product is not heated above 40°C during production. The nutrients are completely preserved. We do not use fillers or trickle aids during production.

€21.00*

Golden Peanut Rezept Tipp 11191 und 11129 Chiasamen Frühstücksmix

Packaging sizes

1 kg can

Organic Spirulina Powder

Spirulina Platensis belongs to the genus of blue microalgae, which have been found on earth for millions of years. The freshwater alga is considered to be one of the most nutritious plant-like life forms. It consists of 60 to 70 percent protein, but also contains all the essential vitamins and trace elements required by the human organism, as well as unsaturated fatty acids and the antioxidants phycocyanin and beta-carotene. In addition, the Spirulina Algae has an almost complete spectrum of amino acids. Ingredients: Proteins ß-Carotene (Provitamin A) Thiamine (B1) Riboflavin (B2) Niacin (B3) Panthotenic acid (B5) Pyridoxine (B6) Cobalamin (B12, bioactive) Vitamin E (alpha-tocopherol) Xanthophylls (carotenoid dyes) Phycolibiproteins (phycocyanin and allophycocyanin) Chlorophyll (green photoynthetic plant pigment) Sulfolipids Polysaccharides: calcium spirulan, sodium spirulan (carbohydrates) Gamma linolenic acid (an unsaturated fatty acid) Potassium, Iron, Selenium, Iodine, Zinc, Sodium (Minerals) Golden Peanut Organic Spirulina is cultivated according to strict EU guidelines. This means production according to the latest scientific findings without the use of pesticides or herbicides and an end product without microbiological contamination. The freshwater algae is cultivated in clear water in the open-air basin. To ensure ideal growth conditions, microalgae need a lot of sunlight and optimal environmental conditions. During production, the cell walls of the microalgae are gently broken open to maintain the high content of vitamins, minerals and amino acids. The algae are then cleaned and spray-dried at a temperature of less than 40°C. The algae are then dried at a temperature of less than 40°C. To generate powder, the raw material is finely ground and then sieved. Golden Peanut Organic Spirulina Powder contains no dyes, additives or preservatives. The product is gluten-free, vegan and has raw vegetable quality. This means that the product is not heated above 40°C during production. The nutrients are completely preserved. We do not use fillers or trickle aids during production.

Content: 0.5 kg (€28.00* / 1 kg)

€21.00*

Packaging sizes

1 kg can

500 g can

Spirulina Platensis Algae Powder

Golden Peanut Spirulina Platensis Algae Powder is rich in plant proteins and many nutrients and is therefore a valuable supplement to your daily diet. It contains nutrients such as chlorophyll, vitamins, trace elements and minerals. The freshwater algae is particularly valued as a natural source of ß-carotene, iron and linoleic acid. Golden Peanut Spirulina Powder contains no colourings, additives or preservatives. The product is gluten-free and vegan. Spirulina has an almost complete spectrum of amino acids and thus offers all the essential components that the human organism needs to build cells and form hormones and enzymes. Ingredients: Proteins ß-Carotene (Provitamin A) Thiamine (B1) Riboflavin (B2) Niacin (B3) Panthotenic acid (B5) Pyridoxine (B6) Cobalamin (B12, bioactive) Vitamin E (alpha-tocopherol) Xanthophylls (carotenoid dyes) Phycolibiproteins (phycocyanin and allophycocyanin) Chlorophyll (green photoynthetic plant pigment) Sulfolipids Polysaccharides: calcium spirulan, sodium spirulan (carbohydrates) Gamma linolenic acid (an unsaturated fatty acid) Potassium, Iron, Selenium, Iodine, Zinc, Sodium (Minerals)

Content: 0.5 kg (€27.80* / 1 kg)

From €13.90*

Packaging sizes

1 kg bag

Tapioca starch

Tapioca starch is obtained from the root tuber of the cassava plant, which is native to tropical countries. There it is also known as cassava or yuca and is consumed as a staple food, similar to potatoes here. There are numerous recipes for preparing cassava. In South America, it is peeled, then ground and left to soak. After pressing, the starchy tuber yields a flour that can be used in the same way as wheat flour, but is gluten-free. A by-product of the production of cassava flour is starch, which is called tapioca starch.Tapioca starch, which has no flavour of its own, is particularly good for thickening clear soups and sauces. It gives them a velvety consistency. Tapioca starch is mainly used in Asian cuisine, for example to make the well-known kroepoek (crab bread). If the starch is pressed through coarse sieves and then hot-dried, tapioca pearls are obtained, also known for the preparation of bubble tea.

€9.50*

Xanthan 11027-05 im Boxpackbeutel. Vorderseite

Packaging sizes

1 kg bag

5 kg bucket

Xanthan Gum

Xanthan gum is an additive approved by the EU and is used as a binder, thickener and stabilizer in food technology. In the creative kitchen, Xanthan Gum is used in dressings and sauces to stabilize oil/vinegar emulsions due to its properties. Whether mayonnaise, tomato ketchup, mustard or dry spice mixtures, almost anything that contains oil can be stabilized with xanthan gum. Continuee Possible applications are known, for example, in confectionery to improve the freezing and thawing stability of fine baked goods (cakes, pastries, pralines, ice cream). Ice cream should look creamy, so that it can live up to its name ice cream. By using xanthan gum, the mouthfeel of ice cream can be improved, without ice crystal formation, without the use of artificially produced binders. The whole thing takes place at the molecular level and the end product is not changed but improved. Xanthan gum is highly valued in molecular cuisine for its versatile properties. Xanthan Gum is a complex polysaccharide gum obtained by fermentation of carbohydrates with a pure culture of naturally occurring xanthomonas campestris. Due to its pseudoplasticity, xanthan is suitable as a stabilizer for emulsions, suspensions and foams.

From €15.50*

Tip

Packaging sizes

10 kg Sack

Xanthan gum

Xanthan gum is an EU-approved additive and is used as a binder, thickener and stabiliser in food technology.In creative cuisine, xanthan gum is used in dressings and sauces due to its ability to stabilise oil/vinegar emulsions. Whether mayonnaise, tomato ketchup, mustard or dry spice mixtures, almost everything that contains oil can be stabilised with xanthan gum.Other applications are known, for example, in confectionery, to improve the freezing and thawing stability of fine baked goods (tarts, cakes, pralines, ice cream). Ice cream should appear creamy so that it can live up to its name ice cream. By using xanthan gum, the mouthfeel of ice cream can be improved without ice crystal formation and without the use of artificially produced binding agents. The whole thing takes place at the molecular level and the end product is not changed by this, but improved. Xanthan gum is highly valued in molecular cuisine for its versatile properties.Xanthan gum is a complex polysaccharide gum obtained by fermentation of carbohydrates with a pure culture of naturally occurring xanthomonas campestris. Due to its pseudoplasticity, xanthan gum is suitable as a stabiliser of emulsions, suspensions and foams.

Content: 10 kg (€7.49* / 1 kg)

€74.90*

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