Hakka püsikliendiks! Soodustus 5% igalt ostult!
TASUTA transport pakiautomaatidesse alates 50€ ostust.
A key ingredient for gellification.
Used to prevent oxidisation of fruit or as a dough enhancer.
Egg white mix for making meringues, macarrons, creams and icings.
Exploding in the mouth they bring a new taste sensation to many dishes.
Gelling agent / thickener
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Modified potato starch.
The thickening carrageenan powder (E407)
Texture Modifier & Jellying Agent.
An extremely effective emulsifier for molecular gastronomy.
Natural cellulose emulsifier to create unique food effects.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Thickener: Sodium alginate (E401).
Vinegar powder for sushi rice