| Intens Microwave | Puratos | Intens Microwave is a powdered modular improver for bakery items that improves short bite and reduces the toughness typical for baked goods that are microwaved. This product can be used in a wide range of bakery applications including: flat breads, flour ...view more Intens Microwave is a powdered modular improver for bakery items that improves short bite and reduces the toughness typical for baked goods that are microwaved. This product can be used in a wide range of bakery applications including: flat breads, flour tortillas, hamburger buns, pizzas, pretzels, rolls, and soft rolls. Intens Microwave also influences one specific characteristics in the dough or bread without reformulating the entire recipe. view less | |
| Peter's® Popcorn Break-up | Peter's Chocolate | This is a recipe for Peter's® Popcorn Break-up utilizing the product Peter's® Bittersweet Chocolates Cambra™ with buttered microwave popcorn, crispy rice cereal, and mini marshmallows. | |
| Microsized® 95 Extra Fine Salt | Cargill Food Ingredients | Microsized® 95 Extra Fine Salt is a pulverized, fine-powdered salt with excellent solubility. It contains tricalcium phosphate as an anticaking agent. This product is ideal for use in microwave popcorn, butter, and cream cheese. | |
| Honey and Garlic Tomato Sauce | Christopher Ranch | Honey and Garlic Tomato Sauce is prepared by combining tomato sauce, tomato cilantro, honey, garlic and red pepper. Cover with plastic wrap. Microwave high temperature for 1 1/2 to 3 minutes, until heated thoroughly. | |
| Winter Salad of Russet Apple, Pomegranate, and Pecans | Christopher Ranch | Winter Salad of Russet Apple, Pomegranate, and Pecans is made by In a very small saucepan, bring apple cider vinegar to a boil. Pour over julienne shallots and allow to cool to room temperature. Mix in grape seed oil and set aside. Reserve about ¼ cup of the pomegranate seeds and crush the rest to extract the juice. Pour off the juice into a wide, shallow bowl and place in microwave. Microwave on high for three minutes, then scrape down sides with a spatula a stir slightly. Juice will be reducing and thickening. Microwave...view more Winter Salad of Russet Apple, Pomegranate, and Pecans is made by In a very small saucepan, bring apple cider vinegar to a boil. Pour over julienne shallots and allow to cool to room temperature. Mix in grape seed oil and set aside. Reserve about ¼ cup of the pomegranate seeds and crush the rest to extract the juice. Pour off the juice into a wide, shallow bowl and place in microwave. Microwave on high for three minutes, then scrape down sides with a spatula a stir slightly. Juice will be reducing and thickening. Microwave, one minute at a time, checking consistency between each minute until juice is consistency of maple syrup. Cool. In a bowl, toss together the apple, reserved pomegranate seeds, celery, and shallots and some of the apple cider marinade. Season with salt and pepper and add more vinaigrette if needed. Add pecans, toss and mound onto a plate. Drizzle with pomegranate reduction and serve. view less | |
| Ricotta Dip for Vegetables | Christopher Ranch | Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let co...view more Ricotta Dip for Vegetables is made by putting the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms. view less | |
| Boston Ganache | Amero Foods MFG Corp/Pastrystar | Boston Ganache is a French ganache that is made of 50% chocolate and condensed milk. This product possesses a long shelf live due to it not containing any heavy cream. This product can be transformed into a cake filling with microwave heat or hot sink wat...view more Boston Ganache is a French ganache that is made of 50% chocolate and condensed milk. This product possesses a long shelf live due to it not containing any heavy cream. This product can be transformed into a cake filling with microwave heat or hot sink water. This product is also kosher. view less | |
| Instant Rice IR-300 | Riviana Foods Inc. - Industrial Sales | Riviana Instant Rice IR-300 is a specially precooked, long grain white rice. Actual cooking of the rice is not required as it rehydrates readily within 5 minutes of adding hot water; thus making it particularly suited for microwave and meal-in-a-cup appli...view more Riviana Instant Rice IR-300 is a specially precooked, long grain white rice. Actual cooking of the rice is not required as it rehydrates readily within 5 minutes of adding hot water; thus making it particularly suited for microwave and meal-in-a-cup applications. This product is available in both enriched and non-enriched forms and is certified Kosher. view less | |
| Microgold P3824 | MicroGold Corporation | Microgold P3824 appears as a white powder that has a bland, creamy flavor and aroma. This product has a ph value between 7.00-7.40, a moisture content of 4% maximum, a fat content between 48-52% and a salt content between 1-3%. Microgold P3824 is used in microwave...view more Microgold P3824 appears as a white powder that has a bland, creamy flavor and aroma. This product has a ph value between 7.00-7.40, a moisture content of 4% maximum, a fat content between 48-52% and a salt content between 1-3%. Microgold P3824 is used in microwave food products to eliminate the tough bite and gumminess, improve moisture retention and enhance the taste and aroma. view less | |
| Glazed Elephant Garlic | Christopher Ranch | Glazed Elephant Garlic is made by cleaning garlic, dividing into cloves. (You should have about 20 cloves.) Remove and discard the skins and stems. Slice any large cloves. Arrange the garlic in a 9″ microwave safe pie plate. Add water. Cover with vented m...view more Glazed Elephant Garlic is made by cleaning garlic, dividing into cloves. (You should have about 20 cloves.) Remove and discard the skins and stems. Slice any large cloves. Arrange the garlic in a 9″ microwave safe pie plate. Add water. Cover with vented microwave safe plastic wrap. Micro-cook on 100% power (high) for 5 to 7 minutes. (Low Wattage Ovens: & 1/2 to 10 1/2 minutes) or until the garlic is tender, stirring once. Set aside. In a 1 cup glass measure, combine the brown sugar, honey and margarine. Cook, uncovered, on high for 1 1/2 to 2 1/2 minutes (low wattage ovens: 2 to 3 minutes) or until the honey mixture is thickened and syrupy, stirring after every minute. Drain garlic, if necessary. Drizzle the honey mixture evenly over the garlic. Micro-cook, uncovered on high for 1 to 2 minutes or until heated through. Spoon over meat. view less | |
| Garlic Crab Cakes | Christopher Ranch | Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave...view more Garlic Crab Cakes are made by taking 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups. To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes. Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika. Bake for 25 minutes. Carefully remove each phyllo cup/crab “cake” onto a cooling rack. Serve warm or at room temperature. view less | |
| Dried Cherry Chutney | Christopher Ranch | Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a ...view more Dried Cherry Chutney is made by heating the wine for about 30 seconds in a microwave, then pour over the cherries. Don’t let it boil, just warm enough to fluff the dried fruit quickly. Let set for one hour. Mince shallots and garlic. Heat the butter in a saucepan over medium high heat, then saute the shallots and garlic until transparent. Add the cherries and wine and spices. Reduce heat to medim and simmer for three or four minutes, then add preserves and cook until thickened, about 20 minutes. view less | |
| ULTRA-SPERSE® 2000 | Ingredion | ULTRA-SPERSE® 2000 is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations where high viscosity and creamy mouthfeel are desired. It exhibits excellent dispersibility and imparts superior sheen and smoothness when compared to traditional pregelatinized starches. This product is often used in instant cream style soups, cheese sauces, and savory gravies that are to be microwave...view more ULTRA-SPERSE® 2000 is a high performance, cold water swelling modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations where high viscosity and creamy mouthfeel are desired. It exhibits excellent dispersibility and imparts superior sheen and smoothness when compared to traditional pregelatinized starches. This product is often used in instant cream style soups, cheese sauces, and savory gravies that are to be microwave reconstituted or kept on a steam table for long periods of time. view less | |
| Pectacon® M-4924 | Acatris Inc. | Pectacon® M-4924 is a thickening system that is formulated for the production instant products, such as sauces in ready meals. Pectacon® M-4924 has a preactivated micro crystalline cellulose (MCC), allowing it to be added to solutions without the use of usual high shear forces required to activate regular MCC solutions. Sauces for ready meals made with Pectacon® M-4924 are microwave...view more Pectacon® M-4924 is a thickening system that is formulated for the production instant products, such as sauces in ready meals. Pectacon® M-4924 has a preactivated micro crystalline cellulose (MCC), allowing it to be added to solutions without the use of usual high shear forces required to activate regular MCC solutions. Sauces for ready meals made with Pectacon® M-4924 are microwave stable and prevents syneresis or separation. Products have improved texture, mouthfeel, viscosity, and appearance, as well as excellent heat and freeze/thaw stability, and a high water absorbing capacity. view less | |
| δ-Tetradecalactone Natural, 98%, FG | Sigma-Aldrich | δ-Tetradecalactone Natural, 98%, FG, product number W359020, is a colorless liquid with cheese; coconut; creamy; fatty; and nutty organoleptic properties. Delta-Tetradecalactone Natural 98% is one of the more recently available lactones. It imparts a unique creamy aftertaste and richness without adding too much of a creamy aroma. It works well in coconut and piña colada flavors, fresh cream and condensed milk flavors. It adds richness to fresh and browned butter, dairy flavors, such as butterscotch, caramel, toffee and fatty nut flavors such as macadamia and cashew. It works well with butter esters in microwave...view more δ-Tetradecalactone Natural, 98%, FG, product number W359020, is a colorless liquid with cheese; coconut; creamy; fatty; and nutty organoleptic properties. Delta-Tetradecalactone Natural 98% is one of the more recently available lactones. It imparts a unique creamy aftertaste and richness without adding too much of a creamy aroma. It works well in coconut and piña colada flavors, fresh cream and condensed milk flavors. It adds richness to fresh and browned butter, dairy flavors, such as butterscotch, caramel, toffee and fatty nut flavors such as macadamia and cashew. It works well with butter esters in microwave applications and as nuance effects in various fruit and savory fatty meat applications. view less | |
| δ-Tetradecalactone 98%, FG | Sigma-Aldrich | δ-Tetradecalactone 98%, FG, product number W359009, is a colorless to slightly yellow liquid with a soft, cream, butter-like odor with delicate woody-musky undertones. Delta-Tetradecalactone is one of the more recently available lactones. It imparts a unique creamy aftertaste and richness without adding too much of a creamy aroma. It works well in coconut and piña colada flavors, fresh cream and condensed milk flavors. It adds richness to fresh and browned butter, dairy flavors, such as butterscotch, caramel, toffee and fatty nut flavors such as macadamia and cashew. It works well with butter esters in microwave...view more δ-Tetradecalactone 98%, FG, product number W359009, is a colorless to slightly yellow liquid with a soft, cream, butter-like odor with delicate woody-musky undertones. Delta-Tetradecalactone is one of the more recently available lactones. It imparts a unique creamy aftertaste and richness without adding too much of a creamy aroma. It works well in coconut and piña colada flavors, fresh cream and condensed milk flavors. It adds richness to fresh and browned butter, dairy flavors, such as butterscotch, caramel, toffee and fatty nut flavors such as macadamia and cashew. It works well with butter esters in microwave applications and as nuance effects in various fruit and savory fatty meat applications. view less | |
| Orange Balsamic Cippolline Onions | Christopher Ranch | Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes. Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave...view more Orange Balsamic Cippolline Onions are made by boiling water, blanch onions for 1 minute; drain and transfer to bowl of ice water to cool. Peel onions, trimming root end if necessary. In large skillet, melt butter over medium-high heat; sauté onions until golden, shaking pan often, 10 minutes. Add orange juice, vinegar, salt and pepper; bring to boil. Cover and simmer over medium-low heat for 5 minutes. Uncover and simmer until onions are glazed and just tender, 5 to 7 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat in covered casserole dish in 400°F/200°C oven for 20 minutes, or in microwave at high for 5 minutes.) view less | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave...view more Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. view less | |
| Layered Quesadilla | Christopher Ranch | Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave...view more Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro. view less | |
| Micro Sure 2.5 2.0 | Corbion | Micro Sure 2.5 2.0 is an additive for any breads or rolls to improve the eating quality of microwaved product. It eliminates mushy or tough microwaved frozen bread products. | Request Sample |
| XIAMETER™ ACP-1920 Powdered Antifoam | Dow Consumer Solutions | XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal m...view more XIAMETER™ ACP-1920 Powdered Antifoam can be used as a process defoamer/antifoam in food processing, brewing, and water treatment applications. It may be added to dry products, such as instant beverage powders, dehydrated soup mixes, microwaveable cereal mixes, detergents and fertilizers, to prevent foaming when liquids are added at the point of use. view less | Request Sample |
| Pregelatinized Food Starches - Instant | Galam Group | Pregelatinized Food Starches - highly functional, native or modified, granular food starches which dissolve instantly in cold water. They have been precooked, dried and ground into flake or powder form. The starches dissolve quickly and fully, developing their full viscosity without cooking. They are designed for applications in instant products, as well as for products to be microwave...view more Pregelatinized Food Starches - highly functional, native or modified, granular food starches which dissolve instantly in cold water. They have been precooked, dried and ground into flake or powder form. The starches dissolve quickly and fully, developing their full viscosity without cooking. They are designed for applications in instant products, as well as for products to be microwaved or baked. view less | |
| ULTRA-TEX® SR | Ingredion | ULTRA-TEX® SR is a premium cold water swelling modified food starch derived from waxy maize. It is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this product have a smooth, short texture and excellent sheen. It can also impart a rich creamy mouthfeel to prepared foods such as instant salad dressings, microwave...view more ULTRA-TEX® SR is a premium cold water swelling modified food starch derived from waxy maize. It is particularly well suited for instant food preparations subjected to severe processing conditions. Dispersions of this product have a smooth, short texture and excellent sheen. It can also impart a rich creamy mouthfeel to prepared foods such as instant salad dressings, microwaveable sauces, and fillings. view less | |
| Defatted Soybean Protein | Daqing Sun Moon Star Protein Co., Ltd. | Defatted Soybean Protein is made from high-quality, low-denatured soybeans. The product helps in the process of eliminating germs and also helps to eliminate offensive smells from microwaving. The protein content exceeds 50%, and has water and oil solubi...view more Defatted Soybean Protein is made from high-quality, low-denatured soybeans. The product helps in the process of eliminating germs and also helps to eliminate offensive smells from microwaving. The protein content exceeds 50%, and has water and oil solubility. It is a protein nutrition enhancer and can be applied in bakery products, such as breads, biscuits and cakes. It can also be added to meat sausage, flour sausage, noodles and nutrition products. view less | |
| SALP Double Acting Baking Powder | Corbion | SALP Double Acting Baking Powder is a multiple acting chemical leavener. Its multiple regulated leavening action has been designed to release the proper amount of carbon dioxide throughout the mixing panning and baking steps to cake processing. It provide...view more SALP Double Acting Baking Powder is a multiple acting chemical leavener. Its multiple regulated leavening action has been designed to release the proper amount of carbon dioxide throughout the mixing panning and baking steps to cake processing. It provides the best leavening for use in frozen batters and in microwavable batters and is beneficial in cake formulations where high levels of corn syrup solids have replaced sucrose, because it contains slower acting sodium aluminum phosphate. view less | Request Sample |
| ULTRA-SPERSE® M | Ingredion | ULTRA-SPERSE® M is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing like microwaving ...view more ULTRA-SPERSE® M is a high performance, cold water swelling (CWS) modified food starch derived from waxy maize. It is a white to off-white powder and is particularly well suited for instant food preparations subjected to severe processing like microwaving or milling. It exhibits excellent dispersibility and imparts superior sheen, clarity, and smoothness when compared to traditional pregelatinized starches. This product is often used in instant dry mix soups, sauces, gravies, and salad dressings. view less |
