Soya lecithin or sunflower lecithin?The differences when making oil airOil air is a characteristic modern cooking technique: light, elegant and capable of turning a fatty ingredient into a delicate aromatic foam. An essential emulsifier usually lies behind it: lecithin.The main...

Low acyl gellan gum is one of modern cooking’s most versatile, innovative gelling agents. Produced by natural fermentation, it is vegan, gluten-free and non-GMO, perfect for stable, sliceable, heat-resistant structures with a clean, professional finish.Unlike the high acyl version, low...

In modern cooking and molecular gastronomy, texture is everything. Whether structuring an emulsion, creating a creamy base or turning oil into stable plant-based butter, Special Ingredients Silk Gel is an ideal ally for professional chefs and pastry chefs.What is Silk...

A simple method for making a red onion fluid gel with agar agar.

Make a cranberry fluid gel with Special Ingredients Ultratex to garnish and finish dishes.

A sodium alginate bath is a basic preparation for reverse spherification, also used for Bloody Mary and White Russian spheres.

Make the three-ingredient syrup used in several molecular cocktail recipes to keep pearls suspended.

A basic preparation for several molecular cocktail recipes: simple syrup made from water and sugar.

A calcium lactate bath is a basic preparation for many spherification recipes, including caviar pearls and spaghetti.

Make an orange purée with Special Ingredients citric acid and Ultratex.

Remove the membranes from orange segments with Special Ingredients Pectinex to obtain clean, peeled segments.