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To make foam, ise cream and cocktail.
For desserts, ice creams, biscuits, smoothies and other sweets
Helps to avoid the browning of cut or peeled fruits and vegetables.
GLICEMUL – EMULSIFIER IN POWDER
Gelling agent
Exploding in the mouth they bring a new taste sensation to many dishes.
Texture Modifier & Jellying Agent.
Adds airy lightness to your molecular gastronomy
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Thickener: Sodium alginate (E401).
Egg white mix for making meringues, macarrons, creams and icings.
Perfect for stabilizing sorbets or cold soups.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
An extremely effective emulsifier for molecular gastronomy.
Used as a preservative and color maintainer in meat products, canned meats.
Gelatin and thickener of acidic liquids (berry powder and juices).
Ingredients: Maltodextrine, xanthan gum (E415)
Powdered egg white
Anti-humidity tablets
Used to prevent oxidisation of fruit or as a dough enhancer.
Thickener and stabilizer made of starches.
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Gluco is used for sperification process.
Calcium hydroxide (E526) and calcium oxide (E529)
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Gelling agent / thickener
For making shortcut, biscuit, puff and yeast pastry.
Thickener E407 (carrageenan)
Modified potato starch.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Vinegar powder for sushi rice
Allows the creation of airy, light textures.