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Discussion in 'Professional Chefs' started by timmy wu, Oct 25, 2013.
Does anyone know a good substitute for tapioca maltodextrin?
For what? Turning oils into powders? I really don't know of anything else that works for that, but I'm not an expert with chemicals.
yeah for powders
look into the workout sections. some of the malto after workout proteins are nearly the same thing and a fraction of what you pay for texturas or sosa etc. aside from that im really not sure. What specifically are you looking at doing maybe i can help.
just the same old fat powders. nothing too special
honestly buy the regular malto from sosa or texturas. it isnt hard to get. or like i said the workout protien is just a different quality of the maltosec its a little grainy but i think if you pass it through a sieve its fine, or if your using it for something like chocolate dirt. where are you?