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Modified potato starch.
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.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
A key ingredient for gellification.
Anti-humidity tablets
Allows the creation of airy, light textures.
For desserts, ice creams, biscuits, smoothies and other sweets
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Used as a preservative and color maintainer in meat products, canned meats.