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TASUTA transport pakiautomaatidesse alates 50€ ostust.
Modified potato starch.
Natural cellulose emulsifier to create unique food effects.
Different tools for fabrication of textured elements.
Powder for a luminous, fluorescent effect (UV light)
Exploding in the mouth they bring a new taste sensation to many dishes.
Perfect for stabilizing sorbets or cold soups.
For the production of espumas and cocktails
Fine granules of pork crackling, used as a crunchy topping.
To make foam, ise cream and cocktail.
Adds airy lightness to your molecular gastronomy
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Allows the creation of airy, light textures.
A key ingredient for gellification.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Gluco is used for sperification process.
An extremely effective emulsifier for molecular gastronomy.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.