Agar Agar - Various red algae
Agar Agar is derived from two species of red algae in the Rhydophyceae family, Gelidium and Gracilaria. The powdered form is an excellent gelling agent and thickener in a variety of foods including jams, jellies, pudding, icings, soups and even ice-cream.
Alum is the chemical compound aluminum sulfite and is also referred to as ammonium aluminum sulfite or ammonium alum. Alum is used primarily as a pickling agent, to add crispness, or as a dye fixer (mordant).
Apple fiber (made from apple stems and seeds) is used in bakery and tomato products to absorb moisture and thicken.
Arrowroot is an easily digested, unrefined starch obtained from the roots of the Maranta arundinacea.
This meat-free alternative adds full bacon flavor to salads, side dishes, and sandwiches -- anyplace you'd enjoy a taste of meat.
Our Baking Powder is equal to double acting baking powder without the sodium aluminum sulfate most companies add. Most baking powders use this ingredient to delay the reaction between the water and the powder, which is something to keep in mind when using this product. Aluminum-free. Frontier is one of the first manufacturers to carry this baking powder - which is made without any genetically modified ingredients.
Our baking soda powder is of the highest quality, USP grade #1, and contains pure, natural sodium bicarbonate from a mined source.
Deliver a buttery taste to baked goods, sauces, casseroles and side dishes with this convenient powder. This product is pasteurized and has no live cultures. The flavor is preserved through a gentle de-hydration process during which the fresh buttermilk is heated with steam, (much like a double boiler) until the product is 40-50% solids. This thickened product is then sprayed into a heated chamber in a fine mist which dries into the powder.
Use this convenient powder dried or reconstituted anyplace that calls for tangy, fresh buttermilk.
Carob is a natural, nutritious substitute for cocoa or chocolate. Carob looks and tastes somewhat like cocoa, yet contains higher amounts of natural sugar, much less fat, several minerals, and no caffeine.
Add cheese flavor and texture to any main dish, appetizer, or topping with these handy, delicious, mild cheddar and white cheddar cheese powders.
A natural preservative and flavoring, citric acid is used in cooking and for making natural cleansers.
The tropical cacoa tree produces this "food of the gods." Our fine cocoa is Dutch processed, rich in flavor and color.
A staple in every kitchen, cornstarch is a reliable thickener, but it also gives texture to baked goods and helps distribute the heat in custards and fillings.
Cream of tartar powder (potassium hydrogen tartrate) or tartaric acid, is an effervescent acid obtained as a by-product of wine making. The acidic powder is used for culinary and other household purposes, among them: stabilizing egg whites and increasing their heat tolerance; preventing sugar syrups from crystallizing; reducing discoloration of boiled vegetables.
Guar gum is the ground endosperm of the guar bean, an annual legume native to India and Pakistan. It's primary use is as an emulsifier and thickening agent; it has 8 times the thickening power of cornstarch.
Gum Arabic, also know as gum acacia, comes from the sap of several species of African Acacia trees. A water soluble gum, it is used as a thickener, stabilizer and emulsifier in foods.
Bakers know that good yeast is a crucial component in successful bread making. Our baking yeast will produce perfectly leavened, flavorful loaves.
Produced by culturing yeast with sugarcane and beet molasses, nutritional yeast has a strong flavor described as nutty, cheesy, or creamy. Used in place of Parmesan cheese, or as a topping for popcorn, it’s a source of protein and B-complex vitamins, and naturally low in fat and sodium.
Use this handy powder dried or reconstituted—in baked goods, dressings, casseroles, condiments—any place you want the pleasantly tart flavor of yogurt.
