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Vinegar powder for sushi rice
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Adds airy lightness to your molecular gastronomy
Anti-humidity tablets
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
A key ingredient for gellification.
Gluco is used for sperification process.
An extremely effective emulsifier for molecular gastronomy.
Different tools for fabrication of textured elements.
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.
Exploding in the mouth they bring a new taste sensation to many dishes.
Calcium chloride compound E509.
For the production of espumas and cocktails
To make foam, ise cream and cocktail.
Perfect for stabilizing sorbets or cold soups.
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
For desserts, ice creams, biscuits, smoothies and other sweets
Gelling agent
Egg white mix for making meringues, macarrons, creams and icings.
Used as a preservative and color maintainer in meat products, canned meats.
Natural cellulose emulsifier to create unique food effects.
Allows the creation of airy, light textures.
Emulsifier E322 (lecithin)
Thickener E407 (carrageenan)
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
A natural gelling agent derived from red algae for making soft and elastic jellies.
The thickening carrageenan powder (E407)
Thickener and stabilizer made of starches.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Ingredients: Maltodextrine, xanthan gum (E415)
Modified potato starch.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.