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