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Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
GLICEMUL – EMULSIFIER IN POWDER
Emulsifier E322 (lecithin)
A key ingredient for gellification.
Anti-humidity tablets
Used to prevent oxidisation of fruit or as a dough enhancer.
Adds airy lightness to your molecular gastronomy
Perfect for stabilizing sorbets or cold soups.
For making shortcut, biscuit, puff and yeast pastry.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Different tools for fabrication of textured elements.
Thickener and stabilizer made of starches.
Gluco is used for sperification process.
Gelling agent
Ingredients: Maltodextrine, xanthan gum (E415)
Powdered egg white
The thickening carrageenan powder (E407)
Gelatin and thickener of acidic liquids (berry powder and juices).
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Helps to avoid the browning of cut or peeled fruits and vegetables.
Fine granules of pork crackling, used as a crunchy topping.
Allows the creation of airy, light textures.
Exploding in the mouth they bring a new taste sensation to many dishes.
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Calcium chloride compound E509.
An extremely effective emulsifier for molecular gastronomy.
For desserts, ice creams, biscuits, smoothies and other sweets
Egg white mix for making meringues, macarrons, creams and icings.
Natural cellulose emulsifier to create unique food effects.
For the production of espumas and cocktails
Calcium hydroxide (E526) and calcium oxide (E529)
Modified potato starch.