Hakka püsikliendiks! Soodustus 5% igalt ostult!
TASUTA transport pakiautomaatidesse alates 50€ ostust.
Exploding in the mouth they bring a new taste sensation to many dishes.
Is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Emulsifier E322 (lecithin)
Modified potato starch.
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).
Ingredients: Maltodextrine, xanthan gum (E415)
Egg white mix for making meringues, macarrons, creams and icings.
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)
For the production of espumas and cocktails
Texture Modifier & Jellying Agent.
Thickener and stabilizer made of starches.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Gellan gum (E418) Polysaccharide obtained by the fermentation of a bacterium.
Calcium hydroxide (E526) and calcium oxide (E529)
For making shortcut, biscuit, puff and yeast pastry.
Thickener: Sodium alginate (E401).
Natural cellulose emulsifier to create unique food effects.
Anti-humidity tablets
Fine granules of pork crackling, used as a crunchy topping.
Used to prevent oxidisation of fruit or as a dough enhancer.
Adds airy lightness to your molecular gastronomy
A key ingredient for gellification.
An extremely effective emulsifier for molecular gastronomy.
The thickening carrageenan powder (E407)
Gelling agent / thickener
Gluco is used for sperification process.
Gelatin and thickener of acidic liquids (berry powder and juices).
Calcium chloride compound E509.
Used as a preservative and color maintainer in meat products, canned meats.
Helps to avoid the browning of cut or peeled fruits and vegetables.
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Allows the creation of airy, light textures.
Perfect for stabilizing sorbets or cold soups.