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Gluco is used for sperification process.
Thickener E407 (carrageenan)
GLICEMUL – EMULSIFIER IN POWDER
Calcium chloride compound E509.
A key ingredient for gellification.
Gelling agent
Exploding in the mouth they bring a new taste sensation to many dishes.
The thickening carrageenan powder (E407)
Thickener and stabilizer made of starches.
Modified potato starch.
Fine granules of pork crackling, used as a crunchy topping.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
An extremely effective emulsifier for molecular gastronomy.
Emulsifier E322 (lecithin)
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.