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TASUTA transport pakiautomaatidesse alates 50€ ostust.
An extremely effective emulsifier for molecular gastronomy.
Modified potato starch.
Texture Modifier & Jellying Agent.
Used as a preservative and color maintainer in meat products, canned meats.
Egg white mix for making meringues, macarrons, creams and icings.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Calcium chloride compound E509.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Anti-humidity tablets
Different tools for fabrication of textured elements.
Natural cellulose emulsifier to create unique food effects.
For the production of espumas and cocktails
GLICEMUL – EMULSIFIER IN POWDER
Gluco is used for sperification process.
Used to prevent oxidisation of fruit or as a dough enhancer.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.