The Product
Find out more about the product. BASIC dry is available in a range of different package sizes, with additional refilling options.
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Advantages and applications
BASIC dry allows you to achieve the perfect texture in soups and sauces.
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Comparison of BASIC dry and conventional thickening agents
BASIC dry dark vs. dark roux on the example of a jus-based demi-glace.
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BASIC dry – is a dry texturizer with fluid binding feature, based on citrus or apple fiber. The fibers consist on average of 80% of non-water soluble functional fiber that has not only nutritional advantages but also a number of cooking practice improvements.  Applying to „Total Cost of Use“, one can see not only time-related but also financial benefits.

BASIC dry light includes on average 83% of fibers extracted citrus fruits. BASIC dry dark includes on average 79% of fibers extracted apples.

Characteristics:

  • light powder or light brown powder
  • free of allergens
  • lactose-free
  • gluten-free
  • neutrally-flavored
  • odorless
  • increases fiber content of recipes
  • no declaration according to LMIV
  • light texture
  • natural flavor
  • low taste masking
  • less skin forming
  • less burning
  • improved cleaning  characteristics
  • easy handling
  • especially suitable for the texture and consistency of soups and sauces
  • highly versatile

Conceptual advantages of BASIC dry

  • better positioning (pull-off from the mass)
  • additional health elements in menu planning
  • attracting new customer groups
  • simultaneous accessibility of all target groups (one product for all)
  • differentiating opportunities
  • pleasure instead of refusal
  • taste and visual attractive
  • Full applicability also in the full convenience level

Dosage:

Soups: 15g / l BASIC dry (1.5%)
Sauces: 20g / l BASIC dry (2%)

Simple dosage:

BASIC dry can be easily dosed with the American Cup system:

1/8 cup for 1 liter of tomato sauce and similar fruit-based sauces and soups
1/4 cup for 1 liter of cream sauces and soups as well as sauces and soups with increased content of solid matter
1/3 cup - for 1 liter of aqueous systems

Generally: 1/4 cup for 1 liter and 1/1 cup for 5 liters.

Packaging sizes:

The sustainable packaging from BASIC dry meets the requirements of today's gastronomy:

  • Lockable barrel for inlay bag 55 l for storage in a kitchen
  • 15kg refill cartons with blue inlay pouch. Sufficient for about 830 l of soup & sauce

Advantages:

  • hygienic
  • time saving
  • easy handling
  • supports waste and space reduction

 

Advantages and Application

BASIC dry is readily soluble. Simply stir it with liquid then heat above 80 ° C continuing stirring. The necessary amount of the product depends on the solids content of already cooked soup or sauce. The more solids content is the less BASIC dry is needed.  Consequently, asparagus soup needs more BASIC dry than tomato soup. The use of dairy products and fatty also reduces the amount of BASIC dry needed for finished product.  Therefore we recommend starting texturing with small dosages until you achieve the perfect result.

Clever Mix Up

Usage of conventional binders destroys the structure of the blending and leads to a viscosity decrease.  With Basic dry it won’t ever happen: Mixing up with a blender bar leads to an additional activation of the fibers - soups or sauces will be cooked and less BASIC dry will be needed for texturing. In addition, you will achieve pleasant mouthfeel, which is similar to the classic sauce binding by vegetables with home-made character.

Compare BASIC dry, roux, maize starch

Less skin formation
BASIC dry yes
light / dark roux no
Cornstarch no

Reduced burning
BASIC dry yes
light / dark roux no
Cornstarch no

Sauce/Soup cold and lump free mixing
BASIC dry yes
light / dark roux no
Cornstarch no

Cooking time
BASIC dry 2 min
light / dark roux 2 min
Corn starch 1 min

Brightening of the sauce / soup BASIC dry light
BASIC dry low
light / dark roux high
Corn starch low

Brightening of the sauce / soup BASIC dry dark
BASIC dry no
light / dark roux low
Corn starch low

Stirring without lump formation
BASIC dry yes
light / dark roux yes
Cornstarch no

Dosage
BASIC dry 15-25g / l
light / dark roux 70-100g / l
Corn starch 30-50g / l

Emulsifying fat / oil in the sauce / soup
BASIC dry yes
light / dark roux no
Cornstarch no

Shear stability
BASIC dry yes
light / dark roux no
Cornstarch no

Cold stir in/mix in + regenerate
BASIC dry yes
light / dark roux no
Cornstarch no

Increased texture through blending
BASIC dry yes
light / dark roux no
Cornstarch no

85 % less skin forming (measured after 1 hour)

Skin formation with BASIC dry dark

7,4 mg / cm2

Skin formation with dark roux

50,5 mg / cm2

89 % less burns (without rinsing)

Burning result with BASIC dry dark

10 %

Burning result with dark roux

95 %

98 % less burns (with rinsing)

Burning result with BASIC dry dark

2 %

Burning result with dark roux

90 %

45 % less lump formation

Lump formation with BASIC dry dark

8,78 g

Lump formation with dark roux

25,21 g

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