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Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down.
Thickener E407 (carrageenan)
Vinegar powder for sushi rice
To make foam, ise cream and cocktail.
The thickening carrageenan powder (E407)
Agar agar is a natural vegetable gelling agent extracted from red algae, which is used as a substitute for gelatin (gelling agent E406).
A natural gelling agent derived from red algae for making soft and elastic jellies.
Perfect for stabilizing sorbets or cold soups.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
Calcium chloride compound E509.
Thickener: Sodium alginate (E401).
Different tools for fabrication of textured elements.
For desserts, ice creams, biscuits, smoothies and other sweets
Helps to avoid the browning of cut or peeled fruits and vegetables.
Used to prevent oxidisation of fruit or as a dough enhancer.
Exploding in the mouth they bring a new taste sensation to many dishes.
Calcium hydroxide (E526) and calcium oxide (E529)
Powdered egg white
Texture Modifier & Jellying Agent.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Natural cellulose emulsifier to create unique food effects.
Used as a preservative and color maintainer in meat products, canned meats.
Fine granules of pork crackling, used as a crunchy topping.
Emulsifier E322 (lecithin)
Modified potato starch.
For the production of espumas and cocktails
Egg white mix for making meringues, macarrons, creams and icings.
Adds airy lightness to your molecular gastronomy
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Anti-humidity tablets
A key ingredient for gellification.
Gluco is used for sperification process.