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Used to prevent oxidisation of fruit or as a dough enhancer.
A key ingredient for gellification.
Texture Modifier & Jellying Agent.
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.
Natural cellulose emulsifier to create unique food effects.
For the production of espumas and cocktails
Allows the creation of airy, light textures.
Different tools for fabrication of textured elements.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
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.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Thickener and stabilizer made of starches.
Exploding in the mouth they bring a new taste sensation to many dishes.
Calcium hydroxide (E526) and calcium oxide (E529)
GLICEMUL – EMULSIFIER IN POWDER
Thickener: Sodium alginate (E401).
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Gluco is used for sperification process.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Anti-humidity tablets
Thickener E407 (carrageenan)
Perfect for stabilizing sorbets or cold soups.
Calcium chloride compound E509.
Ingredients: Maltodextrine, xanthan gum (E415)
To make foam, ise cream and cocktail.
Vinegar powder for sushi rice
The thickening carrageenan powder (E407)
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.
Emulsifier E322 (lecithin)
Gelling agent
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Adds airy lightness to your molecular gastronomy
Gelatin and thickener of acidic liquids (berry powder and juices).
Fine granules of pork crackling, used as a crunchy topping.
Modified potato starch.
Used as a preservative and color maintainer in meat products, canned meats.
Powdered egg white
Egg white mix for making meringues, macarrons, creams and icings.
Gelling agent / thickener
An extremely effective emulsifier for molecular gastronomy.
For making shortcut, biscuit, puff and yeast pastry.