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Gelling agent / thickener
Vinegar powder for sushi rice
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
An extremely effective emulsifier for molecular gastronomy.
Gluco is used for sperification process.
A natural gelling agent derived from red algae for making soft and elastic jellies.
A key ingredient for gellification.
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.
Adds airy lightness to your molecular gastronomy
To make foam, ise cream and cocktail.
Fine granules of pork crackling, used as a crunchy topping.
For the production of espumas and cocktails
Perfect for stabilizing sorbets or cold soups.
Exploding in the mouth they bring a new taste sensation to many dishes.
Different tools for fabrication of textured elements.
Natural cellulose emulsifier to create unique food effects.
Modified potato starch.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Anti-humidity tablets
For desserts, ice creams, biscuits, smoothies and other sweets
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Thickener and stabilizer made of starches.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Gelatin and thickener of acidic liquids (berry powder and juices).
Used as a preservative and color maintainer in meat products, canned meats.
Used to prevent oxidisation of fruit or as a dough enhancer.
Thickener: Sodium alginate (E401).
Calcium hydroxide (E526) and calcium oxide (E529)
The thickening carrageenan powder (E407)
Egg white mix for making meringues, macarrons, creams and icings.
For making shortcut, biscuit, puff and yeast pastry.
Texture Modifier & Jellying Agent.
Ingredients: Maltodextrine, xanthan gum (E415)
Powdered egg white
Thickener E407 (carrageenan)
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
GLICEMUL – EMULSIFIER IN POWDER
Calcium chloride compound E509.
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Emulsifier E322 (lecithin)
Gelling agent