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