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For making shortcut, biscuit, puff and yeast pastry.
Egg white mix for making meringues, macarrons, creams and icings.
The thickening carrageenan powder (E407)
Used to prevent oxidisation of fruit or as a dough enhancer.
Gelatin and thickener of acidic liquids (berry powder and juices).
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Thickener and stabilizer made of starches.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
For desserts, ice creams, biscuits, smoothies and other sweets
Anti-humidity tablets
Modified potato starch.
Natural cellulose emulsifier to create unique food effects.
Different tools for fabrication of textured elements.
Exploding in the mouth they bring a new taste sensation to many dishes.
Perfect for stabilizing sorbets or cold soups.
For the production of espumas and cocktails
Fine granules of pork crackling, used as a crunchy topping.