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An extremely effective emulsifier for molecular gastronomy.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Gluco is used for sperification process.
Anti-humidity tablets
A natural gelling agent derived from red algae for making soft and elastic jellies.
For desserts, ice creams, biscuits, smoothies and other sweets
A key ingredient for gellification.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Allows the creation of airy, light textures.
Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Adds airy lightness to your molecular gastronomy
To make foam, ise cream and cocktail.
Used as a preservative and color maintainer in meat products, canned meats.