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Know-How

A growing bank of useful hints and tips on how to get the most out of our innovative product range.

We thought we'd start with information on our flavouring systems.  We not only have a vast array of flavours, we also offer a range of flavouring systems so we can cover all applications.  We often get calls and questions about which ones are best to use in which situation so we hope you find these articles useful.

We've also included a couple of articles on the secret to flavoured or savoury meringues, aka Hyfoamer and Xanthan Gum.

And if you have ever wondered how to create wonderfully smooth and creamy ice cream - read on!

MSK Flavouring Sprays are natural essential oils, combined with a vegetable oil to make them sprayable.

Their primary purpose is to add flavour to a dish.  They do also aromatize the air but if this is your main aim, our Edible Perfume...

Posted by in Know-How on September 28, 2013 .

Flavouring Oils are natural essential oils or nature-identical flavours on an oil carrier.

They are best used to add tones or lift a flavour and can be used in anything where there is some fat content.

They are created through the same...

These fantastically effective compounds were traditionally used to flavour Italian Gelato and they work really well in all cream based applications, like ice creams, parfaits, mousses, brulees or panacottas.  There are also great...

Posted by in Know-How on September 26, 2013 .

That famously delicious mouth-feel of Italian ice cream is created by using a stabiliser.

Left to their own devices, the oils and water within ice cream won’t mix together very well.  Fat molecules will be drawn to other fat molecules...

Posted by in Know-How on September 26, 2013 .

We traditionally make meringues by adding sugar to egg whites and foaming it up.

Incorporating air into the egg white, creates molecules that can be elongated and elasticated.  The protein strands stretch around air bubbles, creating the...

Posted by in Know-How on September 26, 2013 .

Flavouring traditional meringues can be tricky.  The acidity in the flavour tends to break down the egg white and cause the meringue to flop.  Similarly, if you use a Flavour Drop, the alcohol volatile in the carrier will break down the egg...

Posted by in Know-How on September 26, 2013 .

Delivering the unexpected can bring drama to the plate and make the whole dining experience more memorable and newsworthy!  Understanding the process we use to taste our food can can not only help you enhance the flavour of your food, it...