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  • 19,59 pln In Stock

    Pure soluble fiber without protein, fat, sugar, starch and gluten. Flour konjak, from which shirataki pasta is produced (shirataki contains only 4% konjak, the rest is water!) - absorbs up to 200 times more water in relation to its volume (1 teaspoon of flour konjak can absorb up to 1.4L of water)100% fiber, ideal for increasing the volume of dishes and...

    19,59 pln
    In Stock
  • 25,15 pln In Stock

    Apple pectin to prepare homemade jams and fruit preserves without sugar and preservatives. The contents of the sachet are enough to prepare 2kg low-calorie jam.

    25,15 pln
    In Stock
  • 17,20 pln In Stock

    Glacial arrowroot is a gluten-free, easily digestible starch flour called arrow root, obtained from the roots of plants belonging to the botanical family marantowatych coming from South America. In a gluten-free diet, it works well as a thickener and also a substitute for gluten flours.

    17,20 pln
    In Stock
Showing 1 - 16 of 16 items
Showing 1 - 16 of 16 items

Featured Products

Guar gum, xanthan gum, konjac flour and other thickeners

Thickeners are semi-finished products extremely widespread in the professional food industry

If you are a person on a diet and want to experiment in the kitchen by creating low-calorie products, thickeners will be an extremely helpful ingredient. Having access to ingredients that until now were available only to professionals, you can independently create dietary equivalents of known products. Consistency is an extremely important element of how we perceive what we eat. If the dish is watery (and diet foods are often like that), we will not feel the satisfaction of food and we will not satisfy hunger. Appropriately used thickeners can effectively fight against hungry starvation. One of the most interesting products in this category is konjac flour, which not only thickens the meal without adding calories to it (thanks to the very high fiber content) it sustains for long hours. Guar gum and xanthan gum are in turn an extremely important component of bread and other gluten-free pastries.