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Description
PCB Creation Malto Dry #22 is a professional-grade tapioca maltodextrin used by chefs to transform high-fat liquids into flavorful powders. This specialized technical ingredient has a very low density and high absorption capacity, making it a staple in molecular gastronomy for creating "soil," "snow," and unique textured garnishes.
As a Canadian seller based in Calgary, Alberta, we provide this 500 GR container to professional kitchens and experimental home cooks across the country. Malto Dry #22 is prized for its neutral flavor and ability to melt instantly on the tongue, releasing the full intensity of the fats it carries. Enjoy fast shipping across Canada on every order.
BEST FOR: FAT-BASED POWDERS, OLIVE OIL SNOW, NUT BUTTER SOILS, TEXTURED GARNISHES, SAVORY DUSTS
ALLERGEN NOTE: VEGAN-FRIENDLY AND GLUTEN-FREE. PRODUCED IN A FACILITY THAT HANDLES MULTIPLE TECHNICAL INGREDIENTS.
WHY IT WORKS
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Transforms liquid fats (oils, melted chocolate, bacon fat) into light, airy powders without changing the original flavor.
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Enhances the sensory experience of a dish by providing a unique "melt-away" texture on the palate.
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Acts as a highly effective bulking agent with minimal impact on the viscosity of liquids.
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Provides a neutral taste profile that allows the primary ingredient to remain the focal point of the preparation.
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Offers high stability and consistency, essential for standardizing avant-garde culinary techniques.
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Reliability for repeat use ensures consistent results in professional plating and high-end catering.
USE CASES
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Pastry chefs use Malto Dry #22 to turn melted white chocolate or nut butters into decorative "snow" for winter-themed desserts.
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Fine dining restaurants create "olive oil powder" to add a concentrated burst of flavor to salads and seafood without the mess of liquid oil.
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Modernist kitchens transform bacon fat or truffle oil into savory powders to add intense umami notes to appetizers.
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Catering teams use it to create stable, powdered garnishes that add a gourmet touch to plated courses for large events.
SPECS
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SIZE: 500 GR
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BRAND: PCB CREATION
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PRODUCT: MALTO DRY #22 (TAPIOCA MALTODEXTRIN)
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FORMAT: EXTRA-FINE POWDER
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STORAGE: STORE IN A COOL, DRY PLACE IN AN AIRTIGHT CONTAINER
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COUNTRY OF ORIGIN: FRANCE
FREQUENTLY ASKED QUESTIONS
HOW DO I CREATE A POWDER USING MALTO DRY #22? Place the Malto Dry in a bowl and slowly whisk or process in a blender while adding your liquid fat until the desired powdery consistency is achieved.
CAN I USE THIS WITH WATER-BASED LIQUIDS? No, Malto Dry #22 is specifically designed to absorb fats and oils; water-based liquids will cause the powder to dissolve into a sticky syrup.
IS THE TEXTURE GRITTY? Not at all; it is a very fine powder that dissolves almost instantly when it comes into contact with moisture in the mouth.
HOW SHOULD I STORE THE FINISHED POWDER? Powders made with Malto Dry should be stored in an airtight container in a cool, dry place to prevent them from absorbing ambient moisture and clumping.
IS THIS PRODUCT VEGAN? Yes, PCB Creation Malto Dry #22 is derived from tapioca and is suitable for both vegan and vegetarian diets.
WHAT IS THE RATIO OF OIL TO POWDER? The ratio varies, but a common starting point is roughly 60% Malto Dry to 40% fat by weight, adjusted until you reach the desired "snow" texture.