What are the Addensants?
Addensants are nothing but substances that serve to increase the density of a compound that has a liquid nature.
They are indispensable in the kitchen and in pastry for various preparations and can be of natural origin like the glue of peste that is extracted from cartilages of slaughter waste, but also of vegetable origin.
As for vegetable additives, we have a wide variety of products that we will now see in detail.
The most used retailers in the market?
The starches 
The starches are most likely among the most known thickeners, practically they are sugars extracted from some species of plants.
Most likely they are best natural thickeners I can be used to give a more creamy texture to the velvets, to prepare pastry cream, to prepare simple class for cakes, etc.
On the market they are sold in the form of flour, so its use is really simple.
The starches are:
- rice starch;
- starch of corn (maizena);
- potato starch;
- Fruit starch;
- Kuzu;
- starch of maranta;
- Tapioca starch;
The headlights
Another famous thickener is the flours used in the kitchen in a variety of ways, for example in the preparation of soups and soups, to thicken the cooking funds of meat sauces or fundamental for the preparation of the bechamel.
Here are the types of headlights:
- type 00 flour;
- Legume flour;
- Carob seed flour;
- Pharisee of psillium;
- Flax seed flour;
Vegetable tires: gluten-free thickeners
Among the most important natural thickeners are the vegetable tires, they are sour obtained from some types of plants and are normally sold in the form of flours, very used to thicken creams, sauces, ice creams and drinks.
There are several types of them among the most known we have:
- Rubber of gas;
- Xanthan’s rubber;
- Tara rubber;
- Konjac rubber;
- Agar;
We answer some questions and curiosity of our customers.
- SAnd I don’t have maizena with what can I replace her? Maizena or other feules are produced that not only serve as thickeners, but can partially or totally replace the flour, and make the sweet lighter and friable.
- If I have 100 grams of flour in a recipe, can I replace with the same quantity of maizena or starch? You can replace 100 gr starch with about 200 gr of flour. The starch has a thickening power above the flour.
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How to replace gelatin in sheets or leaf gelatin? La leaf gelatin and jelly are not replaceable in the sweets, they are used to thicken flan, gelatine, pudding, depends on the dessert you want to prepare.
- The flour and the starch are the same product? No, the starch makes the sweets more ‘sweet, the flour more ‘ crispy.
- To make pudding which thickener is recommended? we recommend the starch or starch, no flour that makes clumps more easily. Also recommended leaf gelatin.
- The agar is a great substitute for leaf gelatin.
- RECORD: For substitutes, 80% of flour and 20% of starch are usually used (e.g. if you have starch and want to make a softer cake, add 20% starch and 80% of flour).
- How do you add the cream? For cream it is advisable tothickener for cream, Supan.
Where to buy dessert thickeners?
If you want to buy high quality sweet thickeners, used by all the best pastries, come and visit us in our online shop .
You will find starches for sweets, flours of all kinds, potato starch , maizena , powder cm , rubber and much more.
