Model: SK3019
59,95
Model: CO-10533

Trisol is particularly suitable for pulping and temp drawing.
Dose: For temp drawing, add approx. 10-20% Trisol relative to flour
May contain traces of gluten, sulfur dioxide and sulphites.

789,00
Model: CO-10508-40

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.

99,95
Model: CO-10510-40

500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees

69,95
Model: CO-10514-50

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.

69,95
Model: CO-10515-50

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

29,95
Model: CO-10503-50

Sodium citrate. Extracted from citrus fruits and commonly used in the food industry to prevent the oxidation of vegetables and fruits.

It has an ability to reduce acid in the food and is needed to make spheres of high acidity.

Dissolves easily and reacts quickly.

29,95
Model: CO-10505

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.

279,00
Model: spk-7897

50g x 0.01g Capacity;

Tare and Zero Functions;

Batteries Included;

Auto Off feature; 

Easy to Read 6 Digit LCD Display;

Measure: Grams, Carats, and Grains;

Advanced Parts Counting Function.

 

149,95
Model: CO-10508

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.

750,00
Model: SPK-1659

Suitable for ice cream, cakes, confectionery

 

27,95
Model: CO-10502-40

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.

54,95
Model: CO-10530-50

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.

79,95
Model: CO-10501-50

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.

49,95
Model: CO-10510

500g. Agar is extracted from red algae or seaweed and is used as a gelling agent. Can be used where you do not want animal-produced thickener. Also available for gel spaghetti. Can maintain shape up to 80 degrees

595,00