Molecular gastronomy · Pastry · Mixology
Professional ingredients for molecular gastronomy, pastry and mixology
Used by chefs and bartenders: from 100 g packs for experimenting to 25 kg bags for professional production.
Molecular mixology
Cocktails that surprise
Spheres, foams, airs and clear juices: innovative bar techniques with the right ingredients for your counter.
- Spheres and caviar Sodium alginateCalcium lactate
- Foams and airs SucroLecithin powder
- Tailored acidity Citric acidMalic acidLactic acid
- Clear juices Pectinex
- Textures and suspensions Xanthan gumGellan gum
- Flavourings Food flavouring drops
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Getting started
Molecular gastronomy kits
Everything you need for spherification, gels, foams and fruit spaghetti, all in one kit.
- Selected professional ingredients
- Booklet with step-by-step recipes
- A gift idea for cooking enthusiasts
For restaurants and professional kitchens
Bigger packs, lower prices per kilo
From 1 kg packs to 25 kg bags for everyday professional use. Each product page clearly shows the price per kg, so you can see your savings at a glance.
Know what you need?
Ingredients from A to Z
- Ascorbic acid
- Calcium lactate
- Cream of tartar
- Crisp Film
- Dextrose powder
- Easy Whip — Powder for light mousses and foams
- Equipment
- Food colouring pastes
- Food-grade essential oils
- Gelatine
- Glucose powder
- Glucose syrup
- Guar gum
- Gum arabic
- Invert sugar
- Iota carrageenan
- Isomalt
- Kappa carrageenan
- Konjac gum
- Lecithin powder
- Locust bean gum
- Maltodextrin
- Popping candy
- Silk Gel
- Siphons
- Sodium alginate
- Sodium citrate
- Sorbitol
- Sucro
- Sunflower lecithin
- Tapioca maltodextrin
- Tartaric acid
- Transglutaminase
- Vegetable glycerine
- Vegi Gel
- Xylitol
Ideas for your kitchen
