Food Thickener Powder
Thickening agents are vital for calibrating the viscosity and "mouthfeel" of sauces, gravies, puddings, and industrial baked goods. Adigrow’s Food Thickener Powder is a white, free-flow powder that absorbs liquids to form a stable, thickened solution, improving the overall structural quality of the food product.
Baking & Cooking Application Guide
For consistent results and to prevent clumping, follow these technical steps:
Measurement: Calculate a ratio of 1% to 5% based on the total weight of the finished product.
Heat Base: Prepare the liquid base in a vessel over medium heat, stirring constantly.
Sifting: Gradually sift the powder into the hot liquid. Standalone sifting is essential to avoid "gloopy" textures or clumping.
Incorporation: Agitate for several minutes until the powder is fully incorporated and the desired viscosity is reached.
Setting (Cold Applications): For items like custard or ice cream, cover the surface with plastic wrap to prevent skin formation and refrigerate.
Thermal Warning: Note that some starch-based substitutes may lose thickening power or break down at extreme high temperatures; monitor viscosity closely during prolonged baking.
Chemical & Microbiological Safety Standards
Adigrow adheres to stringent international safety limits for all thickener products:
Chemical Characteristics: Moisture (Max 10.0%), Arsenic (< 1ppm), Lead (< 2ppm), Mercury (< 0.05ppm), Cadmium (< 1ppm), Antimony (< 1ppm).
Microbiological Characteristics: Total Plate Count (< 1x10^4 cfu/g), Yeast and Mould (< 1x10^2 cfu/g), E. coli (Not detected), Salmonella (Not detected), Staphylococcus spp (Not detected).
Technical Specifications
Colour: White
Flavour: Neutral, clean flavour profile
Packaging: Airtight 7 kg bags (2 units per carton)
Shipping: 20ft Container / LCL (Less than Container Load)
Beyond simple viscosity management, complex desserts often require the structural gelling properties provided by specialised agents.
