Agglutinant Photos – Utilisez des photos culinaires sous licence ❘ StockFood
12603548 - Binding agents – cornflour and carob bean gum12559848 - Soup thickeners: roux, egg yolk, fat, cornflour or potatoes11501432 - Yeast flakes – thickening agent for making vegan cheese and sausages11989811 - Agar-agar as a vegetable binding agent in a dish11989812 - Pectin as a vegetable binding agent in a dish11374687 - Ingredients for baking and binding vegetarian food11501445 - Chickpea flour – a thickening agent for vegan baking11510393 - Corn flour being stirred into water for later use12323432 - Low-carb basics (flour substitute, sweetener, protein powder, binding agent)11501438 - Gluten powder – vegan binding agent13283971 - Cornstarch, sweetener, binding agent, raising agent11989814 - Carob gum as a vegetable binding agent in a dish11989813 - Guar gum as a vegetable binding agent in a dish00351249 - Agar, strips and powder11338265 - Gelatine, powder and jelly11338259 - Agar-agar, powder and jelly11989815 - Arrowroot starch as a vegetable binding agent in a dish00317013 - Manioc flour (Brazil)12535905 - Kuzu (vegan thickener)00231792 - Dissolving gelatine00100503 - Thickening a sauce with flour and cornflour00250395 - Carob powder in jar00209465 - Food starch (close-up)00100758 - Thickening with gelatine11065961 - A bowl of kuzu (Asian binding ingredient)11338258 - Agar-agar, powder and liquid00209161 - Making light Bechamel sauce00231677 - Mixing cornflour00018514 - Soaking white sheet gelatine00231793 - Stirring wine jelly over iced water00231796 - Thickening milk11047875 - Fat being removed from a sauce and cornflour being added00402725 - White pearl sago in a dish00339525 - Agar00053116 - Agar-agar00209303 - Making bechamel potatoes00206917 - An opened bag of agar-agar00310069 - Stirring beurre manié into vegetable stew with wooden spoon00165321 - Dissolving gelatine in bain marie13527422 - Tapioca pearls00453159 - Thickening agents for sauces00173328 - Gelatine sheets and powder11065947 - Carob gum11013641 - Thickening orange sauce with butter00286234 - Thickening soup00239964 - Gelatine in dish with spoon00245671 - Green sago from tapioca (filling the picture)00187292 - Making gravy00333690 - Preparing gelatine11047873 - Various binding agents for sauces00101515 - Making a sauce with butter, starch and sauce thickener00856499 - Red leaf gelatine00100749 - Thickening with starch00127947 - A heap of tapioca meal (starch from tropical roots)00318724 - Agar00407424 - White pearl sago in and beside a mortar00194677 - Baking ingredients: Biobin (carob bean flour), baking powder, yeast00172703 - Tapioca sago (manioc product, Manihot utilissima)00152371 - Apple & carrot jelly in jars, sugar behind00152708 - Gelatine in powder and sheet form in red and white00225598 - Agar-agar00181690 - Apple pectin and fresh pectin00245673 - White sago00245674 - White sago (filling the picture)00406072 - Hands holding white pearl sago00230801 - Agar-agar on spoon and as jelly in bowl11047876 - Gravy being thickened with flour-butter00225599 - Agar-agar strips00245672 - Green sago00180605 - Making Mediterranean rabbit sauce with olives70395909 - Rack of sticky pork ribs with lemon. StickyPorkRibs00318106 - Thickening gravy with cornflour00181689 - Vegetable thickeners (agar-agar; carob seed flour)00354137 - Sago and tapioca pearls in glasses00380729 - Making thickened vegetable soup
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