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  • gelburguer

    Gelburger

    $ 15

    Allows you to create totally irreversible gels to any temperature.

    QTY

    $ 15

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  • EMULSIFYING PASTE

    Emulsifying Paste

    $ 85

    A pastry emulsifier that combines fat molecules with water.

    Weight 1.6 lbs
    Dimensions 4 x 4 x 7 in
    QTY

    $ 85

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  • elastic

    Elastic Powder

    $ 15

    Elastic gelatin.

    Weight 2 lbs
    QTY

    $ 15

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  • Calcium Chloride

    Calcium Chloride

    $ 15

    Calcium salt is traditionally used in cheese making. Calcium Chloride needs to be used in conjunction with Algin to enable the spherification process to work.

    Weight 2 lbs
    QTY

    $ 15

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  • citric acid

    Citric Acid

    $ 5

    A natural preservative, also used to add an acidic or sour taste to foods and soft drinks.

    Weight 2 lbs
    QTY

    $ 5

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  • kappa

    Kappa Carrageen

    $ 15

    Used a gelling agent, starts to gel when warm, and needs to be worked with quickly.

    Weight 2 lbs
    QTY

    $ 15

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  • salt 2

    Ascorbic Acid

    $ 15

    Pure Vitamin C

    Weight 2 lbs
    QTY

    $ 15

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  • beet sugar

    Egg White Powder Sosa

    $ 15

    Aids in aeration with a wisk or siphon, as well is pure protein and can enrich other dry mixes for baking.

    Weight 2 lbs
    QTY

    $ 15

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  • milk

    Agar Agar

    $ 15

    Can form gels in very small proportions and can be used to make hot gelatins. Agar is sold as a refined powder which is mixed while cold and brought to the boil for fast gelification.

    Weight 2 lbs
    QTY

    $ 15

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