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.
Gelatin extracted from cellulose from vegetables. Unlike other gelling agents, Metil (with a methylcellulose base) first becomes jelly when heated. When it is cold, it behaves as a smoother. There are many variations of viscosity in the case of methyl cellulose and it affects the final result of gelification. Metil has often been chosen because of its gelation force and reactivity.
Powdered. Must be mixed while it is cold. Shake vigorously and allow to rest in the refrigerator until it reaches 4 ° C to make it moist. Then, it should be heated to 55 ° C. Once the product has cooled down, it loses its gelation capacity and becomes liquid.
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.
Yopol is a powdered yogurt that allows you to add yogurt flavor to items and in ways that are not normally possible with regular yogurt. Suitable for biscuits, cakes, desserts and other sweet things.
Calcium salt in high concentration and easily soluble. Used with Algin when making spherification.
Store in a dry and cool area.Can be used as a sprinkle in the sweet and salty kitchen.
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.
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.
Unfortunately you are not old enough to shop on our webshop