Create firm gels that can be served hotter than gelatine gels with these modern alternatives. They can all be flavoured or coloured and each has its own unique texture.
Product Code: MSK-8169
Pectin LMA is low-methy-amidated pectin, which is less calcium sensitive, so set best in lower calcium environments.
Extracted from citrus peel, it is cold-water soluble and ideally suited for low sugar dishes, and can stabilise acidic liquids like yoghurt...
£13.99
Ex VAT:£13.99
Product Code: MSK-8168
Pectin NH is a low-methoxyl pectin which gels in the presence of a small amount of calcium and is ideally suited for use in low sugar dishes and acidic mixtures...
£13.99
Ex VAT:£13.99
Product Code: MSK-1181
Gellan Gum gels are beautifully clear and have a firm texture. Gellan Gum gels are heat resistant to 120° C, therefore not only will they withstand temperatures in the hottest kitchens but they can be heated and served hot! Gellan Gum gels have a non-adhesive texture and are therefore very easy to h..
£34.49
Ex VAT:£34.49
Product Code: MSK-3851
Soluble in water, it is used primarily as an alternative to Agar Agar as a gelling agent . Its largest advantages over Agar Agar are its almost perfect visual clarity and its strength; it is able to withstand 120 degree Celsius heat.
Approximately half the amount of Gellan Gum F as Agar Agar is need..
£144.99
Ex VAT:£144.99
Product Code: MSK-1180
The term carrageenan originated from a coastal town in Southern Ireland, called Carragheen. In that town, many years ago, housewives simply boiled the seaweeds - Irish moss - to make jellies and puddings.
Today, carrageenan, a natural hydrocolloid, is a powder extracted from various species of red a..
£23.99
Ex VAT:£23.99
Product Code: MSK-3853
The term carrageenan originated from a coastal town in Southern Ireland, called Carragheen. In that town, many years ago, housewives simply boiled the seaweeds - Irish moss - to make jellies and puddings.
Today, carrageenan, a natural hydrocolloid, is a powder extracted from various species of red a..
£89.99
Ex VAT:£89.99
Product Code: MSK-3452
MSK Vegetable Gel is a vegetarian setting agent for use in a wide variety of sweet and savoury recipes - jellies, mousses, cheesecakes, terrines, flans and pies.
Dosage rate : 5%
Instructions: Sprinkle vegetable gel on to cold liquid and stir until completely dissolved. Heat the mixture to boiling ..
£22.99
Ex VAT:£22.99
Product Code: MSK-7453
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune), but designed to set a little slower than normal, so that at the dosage needed for pâte de fruits you still have enough working time to work and shape these little treats how you need them.
It..
£9.99
Ex VAT:£9.99
Product Code: MSK-7454
MSK's Slow-Set Pectin is the perfect pectin for making pâte de fruits. It's a yellow pectin (pectin jaune), but designed to set a little slower than normal, so that at the dosage needed for pâte de fruits you still have enough working time to work and shape these little treats how you need them.
It..
£35.99
Ex VAT:£35.99
Product Code: MSK-1178
Agar Agar is a versatile vegetarian gelling agent used in place of gelatine, which is completely soluble in boiling water. It provides odourless, colourless superior quality gels even at very low concentrations.
For a firm jelly you will require approximately 8-10g of agar agar per 600ml of liquid. ..
£21.99
Ex VAT:£21.99
Product Code: MSK-3850
Agar Agar is a versatile vegetarian gelling agent used in place of gelatine, which is completely soluble in boiling water. It provides odourless, colourless superior quality gels even at very low concentrations and is in fact the strongest natural gelling agent available.
It can be melted and reset ..
£59.99
Ex VAT:£59.99
Showing 1 to 11 of 11 (1 Pages)