Hakka püsikliendiks! Soodustus 5% igalt ostult!
TASUTA transport pakiautomaatidesse alates 50€ ostust.
Modified potato starch.
For making shortcut, biscuit, puff and yeast pastry.
Used as a preservative and color maintainer in meat products, canned meats.
Vinegar powder for sushi rice
Thickener and stabilizer made of starches.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Gelling agent / thickener
Gelling agent
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
GLICEMUL – EMULSIFIER IN POWDER
Calcium hydroxide (E526) and calcium oxide (E529)
Helps to avoid the browning of cut or peeled fruits and vegetables.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Allows the creation of airy, light textures.
Calcium chloride compound E509.
To make foam, ise cream and cocktail.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Ingredients: Maltodextrine, xanthan gum (E415)
Egg white mix for making meringues, macarrons, creams and icings.
Fine granules of pork crackling, used as a crunchy topping.
For the production of espumas and cocktails
Emulsifier E322 (lecithin)
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Gluco is used for sperification process.
An extremely effective emulsifier for molecular gastronomy.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
Natural cellulose emulsifier to create unique food effects.
Thickener E407 (carrageenan)
Powdered egg white
Different tools for fabrication of textured elements.
Exploding in the mouth they bring a new taste sensation to many dishes.
The thickening carrageenan powder (E407)
For desserts, ice creams, biscuits, smoothies and other sweets