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Gelling agent
Vinegar powder for sushi rice
Emulsifier E322 (lecithin)
Gelling agent / thickener
For desserts, ice creams, biscuits, smoothies and other sweets
For making shortcut, biscuit, puff and yeast pastry.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Thickener and stabilizer made of starches.
Gelatin and thickener of acidic liquids (berry powder and juices).
Used to prevent oxidisation of fruit or as a dough enhancer.
The thickening carrageenan powder (E407)
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
Calcium hydroxide (E526) and calcium oxide (E529)