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Basic Ingredients

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Arrowroot powder is derived from a root plant similar to cassava. It is easily digested and is used as a thickening agent. It makes a light-textured, transulcent paste without any flavor or its own. It is used as a thickener in soups and sauces that cornstarch would make opaque. It is also less starchy. Use equal amounts as you would cornstarch. UPC: n/a
2342
 
As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. Youíll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle. UPC: 04161700240
1238
 
As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. Youíll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle. UPC: n/a
2184
 
An alkali which reacts with acid by effervescing-producing carbon dioxide. A leavening agent used in conjunction with an acid in baking. UPC: 75471502410
2180
 
Known as corn flour in the UK, corn starch has a fine texture and is less likely to form clumps when used as a thickener. UPC: n/a
2167
 
Also called potassium bitartrate, cream of tartar prevents sugar syrup for crystalizing and stabilizes egg whites. It can also be used as an ingredient in baking powder for its mild acidity. UPC: n/a
2181
 
According to the American Dairy Export Council, buttermilk powder/dry buttermilk must have a protein content of not less than 30%. It may not contain, or be derived from, nonfat dry milk/skimmed milk powder, dry whey or products other than buttermilk, and contains no added preservatives, neutralizing agent or other chemicals. UPC: n/a
2182
 
Nonfat dry milk and skimmed milk powder are very similar. Both are obtained by removing water from pasteurized skim milk. Both contain 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). The difference is that skimmed milk powder has a minimum milk protein content of 34%, whereas nonfat dry milk has no standardized protein level. UPC: 71909858262
1232
 
American Dairy Export Council recommended uses for low heat dry skim milk: Fluid milk fortification, cottage cheese, cultured skim milk, starter culture, chocolate dairy drinks, ice cream. UPC: n/a
1231
 
Dry whole milk/whole milk powder must contain between 26% and 40% milkfat (by weight) on an ďas is'' basis and not more than 5.0% moisture (by weight) on a milk-solids-not-fat (MSNF) basis.UPC: n/a
1230
 
Used as an emulsifier. UPC: n/a
2545
 
UPC: 01792974631
1261
 
Nutritional yeast contains a high concentration of the B-complex vitamins, keys to a healthy life. It is not a dairy yeast product, such as whey yeast; nor, does it contain added sugars or preservatives. Nutritional yeast is best kept stored in an airtight container in the refrigerator or in a cool dry place UPC: 01792947561
1262
 
Nutritional yeast contains a high concentration of the B-complex vitamins, keys to a healthy life. It is not a dairy yeast product, such as whey yeast; nor, does it contain added sugars or preservatives. Nutritional yeast is best kept stored in an airtight container in the refrigerator or in a cool dry place. UPC: n/a
1263
 
Sometimes called potato flour, it is used as a thickening agent and should be mixed with a little water (as you would cornstartc) before adding to a dish. It remains translucent and is sometimes preferred to wheat flour because of this. It is gluten free but we repack it in the same facility as wheat products. UPC: n/a
1167
 
Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. UPC: n/a
1166
 
Also called tapioca starch. Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. UPC: n/a
11166
 
Sweet dairy whey powder is a whole food product that is produced as a by-product of cheese manufacturing. It contains 70% lactose (milk sugar) and is low-fat containing less than 2%. Sweet whey powder is a high calcium food and a moderate source of protein.UPC: n/a
1278
 
Active Dry Yeast is cake yeast in a semi-dormant state. The drying process in its manufacture, reduces moisture content to about 7%, giving it a longer shelf life than cake yeast. When rehydrated, it provides ultimate baking activity in all yeast dough, low sugar to highly sweetened breads. Gluten Free but repacked in a room with wheat products. UPC: n/a
1202


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