Products
There are 13 products.
STARCH FROM PREGELATINISED MAIZE
Crystal Mais is a natural, gluten free and reversible thickener ideal for topping, glossy sauces, jams and pastry preparations.
Tasteless, odorless and colorless does not alter the organoleptic structure. It does not fear the natural acidity of foods ( so it does not break up) and is able to dry, and thicken all the preparations.
STARCH FROM PREGELATINISED MAIZE AND POTATO FIBER
Fiber Gold is a completely natural thickener, obtained by the union of starch pregelatinizzato corn and potato fiber. Its main function is to thicken liquid-rich foods avoiding the addition of binders of a starchy nature too characterizing such as flour, starch, etc.
OLIVE OIL LAGGIU' 5lt
High-quality olive oil, ideal for dressings. 5-liter PET bottle
HIGH OLEIC SUNFLOWER SEED OIL LAGGIU' 25lt
High-quality high oleic sunflower seed oil, ideal for frying and food preservation due to its high content of monounsaturated fatty acids. 25-liter tin can
LEGANTE PROTEICO
Preparazione enzimatica che permette l'unione tra alimenti a base proteica.
Ideale soluzione nella preparazione di carne e pesce.
EXTRA VIRGIN OLIVE OIL LAGGIU' 5lt
High-quality cold-pressed oil ideal for salads and various dressings. 5-liter tin can
SUNFLOWER SEEDS OIL LAGGIU' 25lt
High-quality frying oil. In a 25-liter tin can
EXTRA-VIRGIN OLIVE OIL LAGGIU' 250ml
High-quality cold-pressed oil ideal for salads and various dressings. 250ml glass bottle
THICKENING XANTHAN
Xanthan gum, commonly called xanthan gum, is obtained from the fermentation of corn starch.
It’s a fiber with enormous thickening and suspending power
FIOR DI FESA LAVATO TRANCIO 1/2
Naturale evoluzione dello sgambato, il Fior di Fesa Montevecchio, si presenta con una forma arrotondata che facilita e ne ottimizza l’utilizzo. Le sue morbidi fette, si presentano al taglio in tutto il loro pregio sulla vostra tavola.
GUANCIALE AL PEPE NERO SV. 1,5kg
Ricavato dalla guancia del maiale
AGAR
Agar is completely vegetable is extracted, in fact, from some red algae through a physico-chemical process. It has the property of not altering the natural taste of the gelled element and after gelling it does not melt easily
The jellies produced with Agar have a neutral taste, they are rich in minerals and will be more firm than those made with classic fish glue