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MSK Ultratex - a gluten-free, multi-functional, highly dispersible instant thickening starch of use in both hot and cold applications.
This product is mentioned in the following articles from the Virtual Kitchen.
Ultratex - The Essential Ingredient for Every Kitchen!
Getting the perfect balance between viscosity and taste is made easy with MSK Ultratex!
Sometimes you’ve got the right taste but your sauce is a l..
Eat Sheffield Young Chef of the Year Awards 2013
We were really proud to sponsor, judge and present the award for the Eat Sheffield Young Chef of the Year Award on Monday night at Hallam University.
It ..
MSK Ultratex - instant thickening hot or cold
There's no more need for reductions and sticky, bitter or salty sauces. Simply add as little as 1% MSK Ultratex for instant thickening, hot or cold.
..
Anti-Lollipops
Using a fruit juice thickened with MSK Ultratex gives these little frozen fruit sorbets a really smooth creamy melt-back.
Finished on the antigriddle for..MSK Ultratex - the essential ingredient for every kitchen.
This product is fantastically practical, multi-functional and of use to all kitchens.
MSK Ultratex is a high performance, thickening starch and is an extremely versatile product. It can be applied to both hot and cold liquid preparations until they reach the desired thickness. It is a tasteless, colourless and gluten free powder. When added to a liquid it disperses quickly and evenly without lumping.
Because Ultratex is tasteless, a perfectly flavoured sauce can be thickened to the preferred texture without compromising its flavour.
There are a great many versions of ultratex on the market, MSK Ultratex has been selected for its suitability for the professional kitchen. In our view, it is the most versatile, easily dispersed and instant thickener available.
Add Ultratex to liquids in order to:
Simply add gradually until preferred consistency is achieved.
The hydration is rapid so it thickens very quickly. You can ideally leave it for five minutes or so as the consistency will continue thickening slightly as the starch swells.
Typical usage levels in liquid systems could be 2-5%.
