The ultimate tool set with important molecular gastronomy tools for your creations. Dropping bottles and syringes for the production of fake caviar, a drop spoon for producing Liquid Drops, the silicon tube in combination with the...

This unique kit serves as a basis for entering the molecular gastronomy and offers chefs and culinary enthusiasts the possibility to combine the texturizers and to compare them directly. The enclosed brochure provides...

This kit allows chefs and bartenders to experiment with the full creative potential of Molecular Gastronomy. Professional Pack includes 10 food additives: Agar-Agar - Agazoon (250g) Calcium Lactate - Calazoon (400g) Sodium Alginate - Algizoon (300g) Soy...

Happy spoon is great tool for serving fake caviars and little spheres created through spherication process. It can also be used for a variety of other food such as amuse-bouches and savory treats. ...

The Gel Kit contains everything you need to experiment with the gelification technique. The recipe card provides an application example as a suggestion for the concentration of the products. The spoon simplifies the dosage of the products. Gel Kit...

The Foam Kit contains everything you need to experiment with the emulsification technique. The recipe card provides an application example as a suggestion for the concentration of the products. The spoon simplifies the dosage of the ...

Beautifully packaged in a metal box, Cocktail Pro kit offers innovative molecular mixology ingredients, the guide and inspiration for producing your own molecular cocktails! Cocktail Pro Kit includes: ...

This kit allows chefs and bartenders to experiment with the full creative potential of Molecular Gastronomy. Chef Starter Kit includes 5 food additives: Agar-Agar - Agazoon (250g) Calcium Lactate - Calazoon (400g) Sodium Alginate - Algizoon (300g) Soy...

Basic kit contains two perforated spoons perfect for collecting fake caviars and little spheres. Kit contains: 1x Large perforated spoon 1x Small perforated spoon

The book Molecular Basics from the German molecular chef Heiko Antoniewicz (Winner of GAD-Silver Medal) offers you 50 innovative recipes, descriptions of the food texturizers and the most important techniques. Be inspired and create your own...

This award winning book Molecular Cocktails (Winner of GAD-Silver Medal) contains 120 pages of innovative recipes for molecular cocktails with detailed instructionsand useful background information in English. A great gift and a must ...

Beautifully packaged in a metal box, Texture Pro kit offers innovative molecular gastronomy ingredients, the guide and inspiration for producing your own molecular foods! This unique modular system serves as a basis for entry into molecular...

Centhazoon contains methyl cellulose, xanthan gum and maltodextrin and is the universal and neutral-tasting instant powder for frothing up juices, liquids,  milk products, soups, sauces and many more. Innovative foam creations can be produced very...

Tapioca Maltodextrin also referred to as (N-Zorbit M) is a supporting and thickening agent that belongs to polysaccharides. Tapioca Maltodextrin is tasteless and can be used as food additive. Tapioca Maltodextrin dissolves completely when mixed with any...

Perlazoon Gold contains alimentary pigments "Gold Lustre" suitable for food. Gives clear liquids a gold metallic shimmer Sprinkle over dessert to obtain an impressive sparkly metallic glaze Perlazoon Gold is tasteless Purchase this...

Perlazoon Red contains alimentary pigments "Red Amber" suitable for food. Gives clear liquids a red metallic shimmer Sprinkle over dessert to obtain an impressive sparkly metallic glaze Perlazoon Red is tasteless Purchase this product in...

Illuzoon contains Riboflavin, which fluoresces under UV-Black light. Under strong UV radiation (min. 15 Watts) Illuzoon can make colourless, transparent beverages, solid foams or gels present a completely new light. Dosage for production of fluorescent...

Emulzoon contains soy lecithin (GMO-free), which is used as emulsifying agent. Emulsifying agents allow the mixing of fat and water. Fatty dressings (e.g. vinaigrette or mayonnaise) can be produced with soy lecithin. It can also be used to produce airy...

Xanthazoon contains xanthan gum and offers good thickening and stabilizing properties in dressings and sauces, beverages, dairy products, fruit preparations and ice cream. Xanthan gum is soluble in cold and hot liquids and increases the viscosity of the...

Locuzoon contains locust bean gum and in cold liquids it acts as a good thickening agent. Locust Bean Gum is used in industrial food processing in dairy products, desserts, fruit products, dressings and sauces. In frozen gels, Locuzoon delays crystal...