Manitol has a low hygroscopicity, is non-moisturizing and can withstand a temperature of up to 400 ° C without tasting burnt. It has a low sweetening power (50-60%) relative to sucrose.
Trisol is particularly suitable for pulping and temp drawing.Dose: For temp drawing, add approx. 10-20% Trisol relative to flourMay contain traces of gluten, sulfur dioxide and sulphites.
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.
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.
Suitable for ice cream, cakes, confectionery
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.
50g x 0.01g Capacity;
Tare and Zero Functions;
Auto Off feature;
Easy to Read 6 Digit LCD Display;
Measure: Grams, Carats, and Grains;
Advanced Parts Counting Function.
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.
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
A natural soy lecithin based fabric that allows to make foam of juice or other water-like agents.Dissolves in cold liquid and whisk up. Also, emulsifies impossible sauces
Maltodexin is a carbohydrate derived from corn molecules. It has a slightly sweetening effect but contains no calories.
Can be dissolved in both heat and cold. Connecting with oil and becoming solid. Cut out with a small glass or cookie sticker for festive and tasteful decorations.
One can e.g. to make olive oil powder that turns into olive oil when eaten. The same can be done with Nutella and make "snow" over its desserts. The powder is pressed through a fine mesh sieve.
In connection with water, the mixture is completely dissolved.