thickener
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£1.95/100g PackArrowroot is a starch extract from the root of the maranta plant, native to the Americas. It is used for thickening sauces and syrups; when heated the starch turns to jelly and so thickens the liquid. Unlike other thickeners it is completely tasteless and gives a clear finish.
Mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe. One tablespoon of Arrowroot will thicken one cup of liquid or is the equivalent of 2 tablespoons of flour thickeners.
In stock
Arrowroot 100g Pack
£1.95/100g PackkgAdd to basketQuick View -
£1.00/250gCorn starch, maize starch, or cornflour…. it’s all the same thing!
Used for thickening sauces, soups and gravy’s. Also used for making corn syrup and other syrups.
In stock
Cornflour
£1.00/250gkgAdd to basketQuick View -
£2.60/100g Pack
Cream of tartar also known as potassium hydrogen tartrate and tartaric acid. Can be used in baking and as a cleaning product
In stock
Cream of Tartar 100g Pack
£2.60/100g PackkgAdd to basketQuick View -
Gelatine 60g Pack
£1.00/60g PackkgAdd to basketQuick View -
£1.13/250gPotato starch – also known as potato flour – is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries – even the ancient Incas knew how to make potato starch. It has no potato flavour so works well in most recipes. As part of the starch component of a gluten-free flour blend, potato starch lends a light, fluffy texture to baked goods. Use potato flour to bake muffins and cookies or add it to sauces, gravies and soups to create a thicker consistency.
This product is Vegan.
In stock
Potato Flour
£1.13/250gkgAdd to basketQuick View -
£1.13/250gSoya flour also know as soy flour and soy bean flour, has a mild sweet flavour and is great to use in baking and in sauces/soups as a thickener.
In stock
Soya Flour
£1.13/250gkgAdd to basketQuick View -
£1.39Arrowroot is a starch extract from the root of the maranta plant, native to the Americas. It is used for thickening sauces and syrups; when heated the starch turns to jelly and so thickens the liquid. Unlike other thickeners it is completely tasteless and gives a clear finish.
Mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe. One tablespoon of Arrowroot will thicken one cup of liquid or is the equivalent of 2 tablespoons of flour thickeners.
Out of stock
Suma Arrowroot 50g
£1.39 Read moreQuick View
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