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A key ingredient for gellification.
Gelatin and thickener of acidic liquids (berry powder and juices).
Used to prevent oxidisation of fruit or as a dough enhancer.
Texture Modifier & Jellying Agent.
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Anti-humidity tablets
Thickener: Sodium alginate (E401).
Adds airy lightness to your molecular gastronomy
Perfect for stabilizing sorbets or cold soups.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.