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Gelling agent / thickener
Texture Modifier & Jellying Agent.
Fine granules of pork crackling, used as a crunchy topping.
Powdered egg white
Thickener: Sodium alginate (E401).
Used to prevent oxidisation of fruit or as a dough enhancer.
For making shortcut, biscuit, puff and yeast pastry.
GLICEMUL – EMULSIFIER IN POWDER
Calcium hydroxide (E526) and calcium oxide (E529)
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Gelatin and thickener of acidic liquids (berry powder and juices).
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Modified potato starch.
Ingredients: Maltodextrine, xanthan gum (E415)
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Thickener and stabilizer made of starches.
The thickening carrageenan powder (E407)
A natural gelling agent derived from red algae for making soft and elastic jellies.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Thickener E407 (carrageenan)
Emulsifier E322 (lecithin)
Allows the creation of airy, light textures.
Natural cellulose emulsifier to create unique food effects.
Used as a preservative and color maintainer in meat products, canned meats.
Egg white mix for making meringues, macarrons, creams and icings.
Gelling agent
For desserts, ice creams, biscuits, smoothies and other sweets
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
Perfect for stabilizing sorbets or cold soups.
To make foam, ise cream and cocktail.
For the production of espumas and cocktails
Calcium chloride compound E509.