Model: Ibi-711700

bruges til fake kaviar, kaldet sfæres, spheres eller spherification

ligner original ske fra Texturas

er 18 cm. lang.

Model: CO-10525

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.

Model: SK3019
Model: SPK-1659

Suitable for ice cream, cakes, confectionery


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.

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.


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.

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.

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.

Model: CO-10515-50

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

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.

Model: CO-10507-50

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.

Model: CO-10509

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

Model: CO-10515

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

Model: CO-10523

400 gr. Crispy dehydrated tomato flakes.