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Maltodextrin carries flavours to a thicker consistency and is used in specialist baking.
Recipes, Links & More...
Read about Maltodextrin's magical properties and it's listing among the most important of the home cook's Molecular Gastronomy range here, about its chemical capabilities here or our blog post for more on our Molecular Gastronomy range here. 2014's MasterChef has provided many maltodextrin highlights in the making of crumb or snow: here it is with walnuts, caramel and pear in what surely must be the tastiest dessert of all time (you'll need gelatine leaves, dark muscovado sugar and liquid glucose too). And here is a white chocolate snow to go with an apples & lemons dessert; the inclusion of popping candy a nice twist!