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, tips and tricks
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.


  • 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


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


  • 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.



5 rules for a more confident handling of BASIC dry

  1. You are texturizing with water insoluble and water soluble fibers. That means binding as for the common use with hydrocolloids is not possible. Therefore, the parameters to find the right texture/ binding alter. Mixing into a texturized fond looks a lot different (more liquid) than a usual binding. This means that during texturizing it can be overdosed to fast. A test on a plate is recommended.
  2. For a simple texture of a soup or sauce you will need approximately 15 to 20 grams BASIC dry white. Please be aware, if you have more soluble content in your fond, you will need less BASIC dry. Conversely, correspondingly more. For an asparagus soup at a customer’s kitchen, for example, we needed 21.3 g BASIC dry per liter. For another customer for texturizing a brown sauce only 10.9 g BASIC dry.
  3. The fibers only need about 2 minutes to dissolve completely, but if you give it a little more time it will not harm the basic setting. Especially when you need a clear result of the fond. The dietary fibers will always have a certain cloudiness because they are not water soluble and therefore cloudy. The less you use the clearer your fond remains.
  4. If you use a mixer or mixing process right at the beginning, the gloss in the product will be preserved. During a mixing process after the cooking process, this shine may get lost.
  5. Only add salt after texturizing. On the one hand because the use of a dietary fiber is completely different from the binding behavior of a hydrocolloid and we need considerably less salt and on the other hand because salt influences the efficiency of the water-binding properties of the functional dietary fiber.


Should something go wrong despite observance of these rules, these tips will help you:

  • Sauce/soup is like pudding - You probably overdosed BASIC dry. This can have different reasons, but the most common one is that the soup or sauce is already fully salted. As a result, the capillaries, which are intended for rapid water absorption, no longer function and BASIC dry is often added without effect. Only when the fibers are completely softened, about 2 to 3 hours later, the texture sets in, which is then pudding-like. This process can also be accelerated by activating the surface of the fibers by mixing. This can be remedied by adding liquid, as usual. When using BASIC dry, you may be a little taken in by the volume and weight picture. BASIC dry is 5 times lighter than Roux - but has about the same volume. The basic rule is that the given recipe should be followed. If the desired texture does not appear immediately, just give it a taste and if salt is clearly tasteable, simply use the blender or let the fibers swell longer.
  • Important: BASIC dry does not work like a hydrocolloid and reduces viscosity when mixed. It is exactly the other way round, BASIC dry builds up viscosity by enlarging the surface when mixed.
  • BASIC dry does not form any barriers, what helps us with burning and skin formation can also be obstructive if the work is started and finished early. Therefore, if the finished product is not covered, add the lost liquid (usually water) before serving.
  • BASIC dry does not clump, even when used cold, and does not need to be mixed to use it. Nevertheless, especially if you add BASIC dry as a pile, lumps can form, but they will dissolve after a certain time. If you don't have the time, you can also mix the soup or sauce with a hand blender. If there are already chunky ingredients in the soup, a simple drainer in GN or round can still help to remix the soup or sauce and remove the unsightly lumps. Simply press the perforated GN tray into the liquid and mix the liquid inside the GN container.
  • Everyone who cooks with milk in their food knows that milk has a very unstable protein structure. In the unlikely event that this protein curdles when using BASIC dry, the soup or sauce can be made smooth again by using the blender jug. For chunky soups and sauces, the above tip with the perforated GN tray helps.

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

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


BASIC dry überzeugt!
Das Video zeigt die umfangreichen Vorteile des Texturgebers in der
Mitarbeiterverpflegung am Beispiel von Siemens Healthineers.