Hakka püsikliendiks! Soodustus 5% igalt ostult!
TASUTA transport pakiautomaatidesse alates 50€ ostust.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Fine granules of pork crackling, used as a crunchy topping.
To make foam, ise cream and cocktail.
Vinegar powder for sushi rice
For the production of espumas and cocktails
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Adds airy lightness to your molecular gastronomy
An extremely effective emulsifier for molecular gastronomy.
Calcium chloride compound E509.
Texture Modifier & Jellying Agent.
Different tools for fabrication of textured elements.
Gelling agent
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.
Used to prevent oxidisation of fruit or as a dough enhancer.
Emulsifier E322 (lecithin)