Warm-set binder for sauces, soups and more

Warm-set binder is a binder used in sauces, soups, salads and meat products. It not only binds water, but also vinegar and wine. It is a modified maize starch. In order to bind well, this additive has to be added to the food during the heating process. You can buy warm-set binder in different pack sizes online.

How do you use warm-set binder?

With the help of a whisk you dissolve the binder in hot water at a temperature of up to sixty degrees. The most efficient way to work is to dissolve it only in a liquid. This makes it easier to calculate how much of this binder you need to give your food the right thickness. The dosage may not exceed six percent of its weight. With this percentage your food will reach the thickness of custard. Be aware that this additive does not bind oils and fats.

The difference with cold binder

The name may already tell you, but the difference with cold binder is the temperature of the food you want to bind. Warm-set binder is added during the heating process of a soup or sauce, for example, and is seen as a basic binding agent. If you have used warm-set binder in your preparation, it is possible to use cold binder afterwards, but not the other way around.

Warm-set binder: for firmness and flavour

Adding this additive to your dish does wonders. Not only does your soup or sauce look much better, the thicker texture also gives the taste buds on your tongue more time to absorb the flavours. A water-thin sauce that slips, as it were, over your tongue is not really tasty because of its thin texture and therefore apparent lack of flavour. So whether you are a professional or amateur chef, warm-set binder is indispensable in your kitchen. You can order it online at Natural Spices in pack sizes of 1.5 or 25 kilos.