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Emulsifier E322 (lecithin)
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
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.
For making shortcut, biscuit, puff and yeast pastry.
Egg white mix for making meringues, macarrons, creams and icings.
The thickening carrageenan powder (E407)
Calcium hydroxide (E526) and calcium oxide (E529)
Thickener: Sodium alginate (E401).
Used to prevent oxidisation of fruit or as a dough enhancer.
Gelatin and thickener of acidic liquids (berry powder and juices).
Vinegar powder for sushi rice
Gelling agent / thickener
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Thickener and stabilizer made of starches.
Exploding in the mouth they bring a new taste sensation to many dishes.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Different tools for fabrication of textured elements.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Natural cellulose emulsifier to create unique food effects.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
Modified potato starch.
An extremely effective emulsifier for molecular gastronomy.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Gluco is used for sperification process.
Anti-humidity tablets
A natural gelling agent derived from red algae for making soft and elastic jellies.
For desserts, ice creams, biscuits, smoothies and other sweets
A key ingredient for gellification.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
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.
Used as a preservative and color maintainer in meat products, canned meats.