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Used as a preservative and color maintainer in meat products, canned meats.
Intense flavors and taste of ground truffle.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
An extremely effective emulsifier for molecular gastronomy.
Gluco is used for sperification process.
A natural gelling agent derived from red algae for making soft and elastic jellies.
A key ingredient for gellification.
Allows the creation of airy, light textures.
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Adds airy lightness to your molecular gastronomy
To make foam, ise cream and cocktail.
Fine granules of pork crackling, used as a crunchy topping.
For the production of espumas and cocktails
Perfect for stabilizing sorbets or cold soups.
Exploding in the mouth they bring a new taste sensation to many dishes.
Powder for a luminous, fluorescent effect (UV light)
Different tools for fabrication of textured elements.
Natural cellulose emulsifier to create unique food effects.
Modified potato starch.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Anti-humidity tablets
For desserts, ice creams, biscuits, smoothies and other sweets
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Seasoning for pilaf.
Dried and crushed mint.
Mild and wellknown pepper, crushed and dried.
Dried in oak wood ovens, what gives that special smokiness to paprikas.
Used as orange food colour.
Anise is a warm licorice-tasting sweet scented spice.
Flavour enhancer mix with spices and herbs.
Seasoning for blackened meat, fish, chicken or seafood.