1.5Kg Organic Textured Soy Protein TVP colour caramel Vegan Non GMO Our unflavoured Textured Vegetable Protein is non-GMO and made entirely from organic soybeans with no chemical additives. It is a healthy alternative to meat and a good source of dietary fiber, amino acids ,iron, magnesium and phosphorus. Organic Textured Vegetable Protein is made from steam defatted soy flour that has been cooked under pressure and then dried,resulting in a fibrous material that is similar in texture to meat when rehydrated. It is very easy to prepare and takes on the flavour of whatever recipe to which it is added,It is perfect for vegetarian burgers, chili, stews, soups, casseroles, and more. TVP cooks quickly, contains no fat and has a protein content equal to that of meat. Directions : 1- Measure a cup or two of TVP and place it into a saucepan. The amount of TVP is equivalent to ground meat, so if you are making patties, one cup would be okay; if you are making a faux meatloaf, then 2 cups would be better. 2- Measure approximately the same amount of water (or other fluid, ex. low sodium broth) in a pot and begin heating on high heat. The ratio of TVP to water is about 1 to 1, using just slightly less water than TVP. This is what most sources suggest but you can always add more water during the preparation of your recipe if you want to loosen it up a little. 3- The water does not have to be boiling but just very hot with steam coming off of it. When the water is ready, begin pouring it slowly over the TVP while stirring the mixture with a cooking spoon. 4- Over medium heat, stir the water and TVP mixture until all visible water disappears. 5- Remove the TVP to a heat-safe bowl. You can now go ahead and prepare your favorite recipes just as you would for ground meat. Notes :Once TVP has been rehydrated, it must be kept under refrigeration.Rehydrated TVP can be stored for up to 5 days in the refrigerator and can be frozen in an airtight container for up to 2 months. Sold in 2 x 750g vacuum sealed bags with zipper . Free postage Australia wide, with tracking. Australian Stock
1.5kg Organic Textured Soy Protein TVP colour cream Vegan Non GMO Our unflavoured Textured Vegetable Protein is non-GMO and made entirely from organic soybeans with no chemical additives. It is a healthy alternative to meat and a good source of dietary fiber, amino acids ,iron, magnesium and phosphorus. Organic Textured Vegetable Protein is made from steam defatted soy flour that has been cooked under pressure and then dried,resulting in a fibrous material that is similar in texture to meat when rehydrated. It is very easy to prepare and takes on the flavour of whatever recipe to which it is added,It is perfect for vegetarian burgers, chili, stews, soups, casseroles, and more. TVP cooks quickly, contains no fat and has a protein content equal to that of meat. Add TVP to Seitan for an amazing meat like texture . Directions : 1- Measure a cup or two of TVP and place it into a saucepan. The amount of TVP is equivalent to ground meat, so if you are making patties, one cup would be okay; if you are making a faux meatloaf, then 2 cups would be better. 2- Measure approximately the same amount of water (or other fluid, ex. low sodium broth) in a pot and begin heating on high heat. The ratio of TVP to water is about 1 to 1, using just slightly less water than TVP. This is what most sources suggest but you can always add more water during the preparation of your recipe if you want to loosen it up a little. 3- The water does not have to be boiling but just very hot with steam coming off of it. When the water is ready, begin pouring it slowly over the TVP while stirring the mixture with a cooking spoon. 4- Over medium heat, stir the water and TVP mixture until all visible water disappears. 5- Remove the TVP to a heat-safe bowl. You can now go ahead and prepare your favorite recipes just as you would for ground meat. Notes :Once TVP has been rehydrated, it must be kept under refrigeration.Rehydrated TVP can be stored for up to 5 days in the refrigerator and can be frozen in an airtight container for up to 2 months. Sold in 2 x 750g vacuum sealed bags with zipper . Free postage Australia wide, with tracking. Same day dispatch for orders before 1:00 PM AEST ( Work days ) Australian Stock
200ml of Natural Orange blossom water – food flavour – Orange Blossom Water has a subtle, citrus-floral aroma that adds an orange zest to your desserts and dishes It is a great addition to many savoury and sweet recipes.In savoury dishes, it really works well with dressings, marinades, soups ,couscous, lamb, hummus and falafel. In sweet dishes, it is a perfect for custards, puddings, cakes, cookies, candies, confections, and brownies. Beloved around the world, it is used to flavour madeleines in France, baklava in Lebanon, wedding cakes in Mexico and more. Dietary restrictions : None, can be consumed by all religious groups,vegans and vegetarians Made in Australia from local and imported ingredients Tracking provided Express postage option available at check out.
150g of Food grade Methylcellulose E 461 – Methocel A4M Methocel A4M (E461) is a Food Grade Modified Cellulose, It forms a firm gel at 122-131°F (50-55°C). (*) It has a high viscosity of 4000 cP. (**) Common names Modified Methyl Cellulose, methyl cellulose or modified vegetable gum. Methocel A4M has the unique ability to form a gel when heated above 45ºC which will then return to a liquid state upon cooling (approx 15ºC). Perfect for creating hot gels which melt in the mouth. It can also be used to make clear, solid and flexible films which are produced by allowing a Methocel solution to dry out at a low temperature. *) Gelling temperature can be modified in the presence of cosolutes : gelation temperature is lowered in the presence of salts or sorbitol gelation temperature is raised in the presence of ethanol or propylene glycol (**) Viscosity of MC solution is concentration dependant Product Specifications Methoxyl: 30% Viscosity, 2% in water, @20°C, calculated: 3,500 – 5,600 cP Primary Chemistry: Methyl Cellulose (MC) Features & Benefits Yields optimum performance at a lower concentration Water-soluble No ionic charge Excellent pH stability (2-13) Reversible thermal gelation Superior binding High water retention Excellent emulsification properties Food Use: Bakery products Confections Pie and pastry fillings Frozen desserts Whipped toppings Structured food products ( Vegetables or Meat ) Frying batters Salad dressings and sauces Typical use rate : 0.05 to 1% Dissolving Methylcellulose : Preparing a solution of methylcellulose in cold water is delicate because when the powder comes into contact with water, a gel layer is formed. This decreases the diffusion of water into the powder and results in formation of macro-gelled particles with a very low dissolution rate. Therefore, it has been proposed to first disperse methylcellulose powder in hot water (around 75 °C) and then cool down to around 5 °C under continuous stirring. This method provides faster dissolution of the particles resulting in a homogeneous solution. Sold in a vacuum sealed pouch with zipper . Free postage Australia wide, with tracking. Same day dispatch for orders before 1:00 PM AEST ( Work days ) Australian Stock
300g of Food grade Methyl cellulose E 461 – Methocel A4M Methocel A4M (E461) is a Food Grade Modified Cellulose, It forms a firm gel at 122-131°F (50-55°C). (*) It has a high viscosity of 4000 cP. (**) Common names Modified Methyl Cellulose, methyl cellulose or modified vegetable gum. Methocel A4M has the unique ability to form a gel when heated above 45ºC which will then return to a liquid state upon cooling (approx 15ºC). Perfect for creating hot gels which melt in the mouth. It can also be used to make clear, solid and flexible films which are produced by allowing a Methocel solution to dry out at a low temperature. *) Gelling temperature can be modified in the presence of cosolutes : gelation temperature is lowered in the presence of salts or sorbitol gelation temperature is raised in the presence of ethanol or propylene glycol (**) Viscosity of MC solution is concentration dependant Product Specifications Methoxyl: 30% Viscosity, 2% in water, @20°C, calculated: 3,500 – 5,600 cP Primary Chemistry: Methyl Cellulose (MC) Features & Benefits Yields optimum performance at a lower concentration Water-soluble No ionic charge Excellent pH stability (2-13) Reversible thermal gelation Superior binding High water retention Excellent emulsification properties Food Use: Bakery products Confections Pie and pastry fillings Frozen desserts Whipped toppings Structured food products ( Vegetables or Meat ) Frying batters Salad dressings and sauces Typical use rate : 0.05 to 1% Dissolving Methylcellulose : Preparing a solution of methylcellulose in cold water is delicate because when the powder comes into contact with water, a gel layer is formed. This decreases the diffusion of water into the powder and results in formation of macro-gelled particles with a very low dissolution rate. Therefore, it has been proposed to first disperse methylcellulose powder in hot water (around 75 °C) and then cool down to around 5 °C under continuous stirring. This method provides faster dissolution of the particles resulting in a homogeneous solution. Sold in a vacuum sealed pouch with zipper . Free postage Australia wide, with tracking. Same day dispatch for orders before 1:00 PM AEST ( Work days ) Australian Stock
( ) Viscosity of MC solution is concentration dependant. Yields optimum performance at a lower concentration. Viscosity, 2% in water, @20°C, calculated: 3,500 – 5,600 cP. High water retention. It has a high viscosity of 4000 cP.
50g of Food grade Methylcellulose E 461 – Methocel A4M Methocel A4M (E461) is a Food Grade Modified Cellulose, It forms a firm gel at 122-131°F (50-55°C). (*) It has a high viscosity of 4000 cP. (**) Common names Modified Methyl Cellulose, methyl cellulose or modified vegetable gum. Methocel A4M has the unique ability to form a gel when heated above 45ºC which will then return to a liquid state upon cooling (approx 15ºC). Perfect for creating hot gels which melt in the mouth. It can also be used to make clear, solid and flexible films which are produced by allowing a Methocel solution to dry out at a low temperature. *) Gelling temperature can be modified in the presence of cosolutes : gelation temperature is lowered in the presence of salts or sorbitol gelation temperature is raised in the presence of ethanol or propylene glycol (**) Viscosity of MC solution is concentration dependant Product Specifications Methoxyl: 30% Viscosity, 2% in water, @20°C, calculated: 3,500 – 5,600 cP Primary Chemistry: Methyl Cellulose (MC) Features & Benefits Yields optimum performance at a lower concentration Water-soluble No ionic charge Excellent pH stability (2-13) Reversible thermal gelation Superior binding High water retention Excellent emulsification properties Food Use: Bakery products Confections Pie and pastry fillings Frozen desserts Whipped toppings Structured food products ( Vegetables or Meat ) Frying batters Salad dressings and sauces Typical use rate : 0.05 to 1% Dissolving Methylcellulose : Preparing a solution of methylcellulose in cold water is delicate because when the powder comes into contact with water, a gel layer is formed. This decreases the diffusion of water into the powder and results in formation of macro-gelled particles with a very low dissolution rate. Therefore, it has been proposed to first disperse methylcellulose powder in hot water (around 75 °C) and then cool down to around 5 °C under continuous stirring. This method provides faster dissolution of the particles resulting in a homogeneous solution. Sold in a vacuum sealed pouch with zipper . Free postage Australia wide, with tracking. Same day dispatch for orders before 1:00 PM AEST ( Work days ) Australian Stock
150g of Food grade Methylcellulose E 461 – Methocel A4M Methocel A4M (E461) is a Food Grade Modified Cellulose, It forms a firm gel at 122-131°F (50-55°C). (*) It has a high viscosity of 4000 cP. (**) Common names Modified Methyl Cellulose, methyl cellulose or modified vegetable gum. Methocel A4M has the unique ability to form a gel when heated above 45ºC which will then return to a liquid state upon cooling (approx 15ºC). Perfect for creating hot gels which melt in the mouth. It can also be used to make clear, solid and flexible films which are produced by allowing a Methocel solution to dry out at a low temperature. *) Gelling temperature can be modified in the presence of cosolutes : gelation temperature is lowered in the presence of salts or sorbitol gelation temperature is raised in the presence of ethanol or propylene glycol (**) Viscosity of MC solution is concentration dependant Product Specifications Methoxyl: 30% Viscosity, 2% in water, @20°C, calculated: 3,500 – 5,600 cP Primary Chemistry: Methyl Cellulose (MC) Features & Benefits Yields optimum performance at a lower concentration Water-soluble No ionic charge Excellent pH stability (2-13) Reversible thermal gelation Superior binding High water retention Excellent emulsification properties Food Use: Bakery products Confections Pie and pastry fillings Frozen desserts Whipped toppings Structured food products ( Vegetables or Meat ) Frying batters Salad dressings and sauces Typical use rate : 0.05 to 1% Dissolving Methylcellulose : Preparing a solution of methylcellulose in cold water is delicate because when the powder comes into contact with water, a gel layer is formed. This decreases the diffusion of water into the powder and results in formation of macro-gelled particles with a very low dissolution rate. Therefore, it has been proposed to first disperse methylcellulose powder in hot water (around 75 °C) and then cool down to around 5 °C under continuous stirring. This method provides faster dissolution of the particles resulting in a homogeneous solution. Sold in a vacuum sealed pouch with zipper . Free postage Australia wide, with tracking. Same day dispatch for orders before 1:00 PM AEST ( Work days ) Australian Stock