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TASUTA transport pakiautomaatidesse alates 50€ ostust.
Perfect for stabilizing sorbets or cold soups.
Texture Modifier & Jellying Agent.
Calcium chloride compound E509.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
GLICEMUL – EMULSIFIER IN POWDER
Allows the creation of airy, light textures.
Thickener: Sodium alginate (E401).
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
An extremely effective emulsifier for molecular gastronomy.
Powdered egg white
Vinegar powder for sushi rice
Emulsifier E322 (lecithin)
Ingredients: Maltodextrine, xanthan gum (E415)
For making shortcut, biscuit, puff and yeast pastry.
Thickener and stabilizer made of starches.
Different tools for fabrication of textured elements.
To make foam, ise cream and cocktail.
Thickener E407 (carrageenan)
Adds airy lightness to your molecular gastronomy
Gluco is used for sperification process.
Gelatin and thickener of acidic liquids (berry powder and juices).
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
For desserts, ice creams, biscuits, smoothies and other sweets
Fine granules of pork crackling, used as a crunchy topping.
Helps to avoid the browning of cut or peeled fruits and vegetables.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Modified potato starch.
For the production of espumas and cocktails
Gelling agent
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
The thickening carrageenan powder (E407)