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Anti-humidity tablets
Texture Modifier & Jellying Agent.
Different tools for fabrication of textured elements.
The thickening carrageenan powder (E407)
An extremely effective emulsifier for molecular gastronomy.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Used to prevent oxidisation of fruit or as a dough enhancer.
Powdered egg white
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Fine granules of pork crackling, used as a crunchy topping.
A key ingredient for gellification.
For making shortcut, biscuit, puff and yeast pastry.
Emulsifier E322 (lecithin)
Gelatin and thickener of acidic liquids (berry powder and juices).
Exploding in the mouth they bring a new taste sensation to many dishes.