|
| Worldwide delivery - Secure payment |
|
| Worldwide delivery - Secure payment |
|
| Worldwide delivery - Secure payment |
14,30 €
11,65 €
16,20 €
6,20 €
12,00 €
6,70 €
70,45 €
11,15 €
Indispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath).
Available
8 avis
Sodium alginate E401. Indispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath). Repackaging by Labo&Gato.
AvailableIndispensable in molecular cuisine, alginate is a natural vegetal thickening agent that allows to create liquid spheres in presence of calcium (use of a calcium chloride or lactic calcium bath).
Pre-order product (+/- 5 days + delivery)Made of natural sugar based polymers, the wanthan gum has many properties: - it increases the viscosity of cold/hot liquid and pasty preparations (soups, creams, ice creams, nappages, coulis, syrups) - it is used as a stabilizing and emulsifying agent, particularly in emulsified sauces (salad dressing, béarnaise, mayonnaise, marinades, vinaigrettes, hot...
Available
2 avis
Xanthan gum E415. Made of natural sugar based polymers, the wanthan gum has many properties: - it increases the viscosity of cold/hot liquid and pasty preparations (soups, creams, ice creams, nappages, coulis, syrups) - it is used as a stabilizing and emulsifying agent, particularly in emulsified sauces (salad dressing, béarnaise, mayonnaise,...
Available
1 avis
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartric acid. The jelly obtained is irreversible, the final texture is quite firm and not much fondant.
In Stock
