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 molecular foods!
Published in Germany
RRP: $11,355.00 +GST $9,350.00 +GST
Automatic orange juicer with high output Output: 40 oranges (4.5L) per minute Feed capacity: 20 Kg 2x Peel waste buckets: 10Kg each ...
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...
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...
Beautifully packaged in a metal box, Texture Pro kit offers innovative molecular gastronomy ingredients, the...
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...
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 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...
Basic kit contains two perforated spoons perfect for collecting fake caviars and little spheres. Kit contains: 1x Large perforated spoon 1x...
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...
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 ...
Guarzoon contains Guar gum, a thickening agent which gives a high viscosity and a gel-like behaviour to the liquids. Guar gum (Guarzoon) is acid-stable and is used, amongst others, to produce viscous...
Calazoon contains calcium lactate and it is a food additive used with Algizoon and Iotazoon gelling agents, which need calcium to form firm gel structures. Calazoon has a very mild and pleasant taste...
RRP: $14,800.00 +GST $12,250.00 +GST
Capacity: 875 litres Rated at +38ºC ambient Temperature range: -10ºC to +40ºC Humidity level up to 95% Controlled fermentation by accurate management of temperature, humidity and time...