As a large scale industry, the food ingredients that you use vary from what you usually use at home. This is because food industries in Malaysia look for products that have a long shelf-life and can be stored at ambient temperatures. The usage of these processed food ingredients such as the high gel egg white powder that ITS-INTERCHEMICALS supply actually helps the dispersion process by producing stable emulsions. This food ingredient maximizes the amount of grease/ oil that can be added, thus becoming a significant food ingredient in sauces alongside mayonnaises. This egg powder emulsion is a food ingredient that does not break even when it is heated to an extreme degree.
ITS-INTERCHEMICALS is a reliable food ingredient supplier that also supplies seafood food ingredients such as shrimp powder, lobster powder, as well as meat powder. The lobster powder food ingredient we supply is a blend of natural lobster extract with some salt and yeast which imparts an intense lobster fragrant. We also manufacture shrimp powder which you can use as a food ingredient in soups, snacks, marinades, canned food, or just to enhance your food. We dry the shrimp leaving all its nutrients intact so it has a full, intense shrimp scent and flavour.
We also distribute yeast as it is a very crucial food ingredient. Yeast is used in bread-making, dough making, and some traditional foods. Our yeast is formulated to be resistant to the thermal shock of deep-freezing.
It has been said that chicken broth has powers to heal. Our mothers and grandmothers used to make homemade chicken broth. However, as an industry or a busy household, we do not have the time for that. Do not lower your standard. We supply high quality chicken fat that improves attributes; appearance and mouth feel of your broth. It is not like a premix, it is an enhancer. This chicken fat is high in omega 6, and does not denature to produce carcinogenic substances even if under high temperatures and pressure. What are you waiting for? Click here purchase your premium quality food ingredients that will bring you convenience in your food industry now!
At Mingo Ice Cream, ice cream is more than just a dessert. It’s a vacation from the everyday.
With the blazing weather in Singapore (it is getting worse, in fact); we at Mingo Ice Cream are on a mission. A mission to provide delicious, handcrafted ice cream made from only quality, natural ingredients to refresh your sunny day. We put our heart and soul into making sure each batch of our ice cream will be made fresh without using any additives. We are a team of people who are passionately driven to create a joyful, flavorful experience for our customers with every taste.
Our philosophy is to use the best ingredients available, and always in abundance. Our customers delight in the enjoyment of simple, real, delicious ice cream made from our own Mingo SoFresh milk, and we delight in making it.
We have various ranges to cater every Singaporeans’ needs; namely, Rokka, Impact, Oasis, Fruttega as well as Fruitesia. Our ice creams are low in fat and calories so it would not be a guilty pleasure to indulge in it; just pure pleasure. We have put in tremendous efforts to enhance our recipe so that our ice creams are velvety and smooth. We have a wide selection of flavours. 24 in the Mingo range and the other ranges have 3 to 4 flavours to choose from. Our ice lollies and popsicles are purposely crafted to quench your thirst during the blazing hot weather in Singapore. What makes Mingo Ice Creams so good? Plenty of T.L.C goes into every scoop!
Do visit our website at http://www.mingoicecream.com.sg/ for more information. Be Easy! Stay Cold.
Sweet corn on the cob, slathered with butter and salt likely takes you down the memory lane; when we used to buy it from the night market weekly. No matter what technique is used, it is undeniable that sweet corn is Malaysia’s favourite vegetable. Here are 3 of our favourite and most efficient techniques to prepare the healthy snack that tingles our taste buds every single time.
The classic way of preparing sweet corn is through boiling. A flat, wide pan can be used to boil a corn or a stockpot to boil a huge batch at once. Fill they pan with water until it covers the corn fully and wait till it boils. The outer husk and corn silk is shucked off. A tablespoon of salt is dissolved in the water to enhance the taste of the corn. Cook it for 5 minutes; never leave it for more than 7 minutes or it will be too soggy and overcooked.
If you are looking to save some gas, then this is the way. However, this method only allows for maximum 2 corn cobs at a time. Leave the corn cobs in their husks and microwave them on high for 4 to 6 minutes. Never go more than that. Let them cool so that it is easier to handle. Then, shuck of the silk and husk.
Grilling the corn gives a smoky flavour that is loved by children and adult alike. Peel the husk, but leave them attached at the stem. Brush the corn with butter or olive oil after removing all the corn silk. Cover the corn with the husks and secure them closed by tying a string around it. Do not forget to turn occasionally to ensure even cooking, until the husks are toasted. This is the longest process of all, it takes about 15 minutes. Once the husks looks burnt enough, wait for the corn cob to cool, strip it off and voila!