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