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The thickening carrageenan powder (E407)
Gelling agent
Adds airy lightness to your molecular gastronomy
Vinegar powder for sushi rice
Egg white mix for making meringues, macarrons, creams and icings.
Ingredients: Maltodextrine, xanthan gum (E415)
Used to prevent oxidisation of fruit or as a dough enhancer.
For desserts, ice creams, biscuits, smoothies and other sweets
An extremely effective emulsifier for molecular gastronomy.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Different tools for fabrication of textured elements.
For making shortcut, biscuit, puff and yeast pastry.
Powdered egg white
Calcium hydroxide (E526) and calcium oxide (E529)
Gelatin and thickener of acidic liquids (berry powder and juices).
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.