Create dishes with unusual shapes and textures with Agar Agar.
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Restock your Spherification Starter Kit.
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Calcium Chloride is used to make spheres out of purees.
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Use Calcium Lactate to make spheres out of food without adding any flavor.
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Calcium Lactate Gluconate is used for the spherification of foods that are acidic, high in alcohol or fat.
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Coconut Milk Powder is perfect for baking and pastries.
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The Complete Spherification Bundle includes all of the ingredients you need for spherification.
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Egg White Powder can be used to create, or add stability to foams and meringues.
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Get all the ingredients you need for gelification with our Gelification Bundle.
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Glycerin Flakes stabilize vinaigrettes and high-fat emulsions.
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Heavy Cream Powder imparts a rich flavor, and luxurious mouth feel to sauces and soups.
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Honey Powder is great for baking and pastries, as well as savory dishes.
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Use Kappa Carrageenan to create a gel for enrobing.
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Lecithin is used in molecular gastronomy to create delicate frozen foams.
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Use Methocel F50 as a gel when hot, and a thickener when cold
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Sodium Alginate is used with Calcium Salts to create spheres.
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Sodium Citrate can be used to make spheres out of acidic fruit juice.
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Add a dash of the Far East with Tandoori Powder.
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Get all the ingredients you need for thickening by means of molecular gastronomy with the Thickening Agent Bundle.
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Ultratex 3 is a flavor neutral starch that can thicken warm or cold liquids.
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