Texturas

Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.

Fine powder. Lose its effect on contact with saline solutions.

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.

Xantana is extracted from a fermentation of cereal starch with a bacterium (Xanthomonas campestris) found in cabbage. The result is a rubber with amazing thickening capabilities. It also has a remarkable potential as a "retainer", which means that it can retain an item at a given level in a liquid without sinking. It can also retain carbon dioxide.

Powdered. Soluble cold and hot. It can thicken alcohol. It is extremely resistant to freezing and thawing. Although it gets heated, it does not lose its thickening effect. Shake slowly and let it stand by itself and absorb liquid.

Procedure: Dissolve in aqueous medium 1-4 g / L with a rod blender.
Both cold and hot soluble. High thickening suspension capability.
Limited use in food. Maximum dose. in certain foods: 10 g / kg.

A natural soybean lecithin-based fabric that makes it possible to make foam of juice or other water-like agents.

Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces.

Extracted from algae. Has an ability to gel with calcium. If you dissolve Algin in a liquid and immerse it in Calcic, a thin gelatin is formed around the liquid. These are called spheres or spheres. Can also be used for fake caviar.

1 kg. Sugar crystals with flavor, color and scent of Viol. Add your dessert or drinks a touch of Viol.

Makes it possible to incorporate the taste of crystallized honey into dishes, sweet as sour and at the same time add a unique crisp texture to the dish.

Small granules. Store cool and very dry.

400 gr. Crispy dehydrated tomato flakes.

Fun bubbling and tingling effect. Can be eaten as they are, encased in chocolate or caramel. Grind them into powder and add to ice and sorbet.

Elongated granules with a neutral taste.

Made from the bacterium Sphingomonas elodea. Gellan makes a solid gel which can be cut even at 90 degrees.

Fine powder. Lose its effect on contact with saline solutions.

Gluco is calcium gluconolactate, which is a mixture of calcium gluconate and calcium lactate. It allows you to add Calcium without the food taking taste and is therefore perfect for the technique of inverse spherification.

Powdered. Dissolves in cold liquid. Add Gluco before other powder product to give the best solution. There are no problems in dissolving in acidic, alcoholic or fatty substances.

Is a gelling agent extracted from the red algae Chondrus and Eucheuma genera. It is a Carrageenan, named after Carragheen in Ireland, where these algae have been used for more than 600 years. In the mid-20th century, this "Irish moss" began to be industrially produced as a jelly. Used for the traditional Irish pudding; Carrageenan Mold. Carrageenan is an emulsifying, thickening and gelling additive in ice cream, jellies, biscuits, cookies, milk shakes and frozen desserts.
It is even used in some cosmetics and medicine products.

Iota can make a soft and elastic jelly. It can also be used to make hot gelatin.

Fine powder. It must be dissolved in cold liquid and heated to about 80 ° C to gel. A soft jelly that does not mold while it is being stirred. If the jelly goes apart, it can be reshaped.