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 for molecular mixology enthusiast!
Celluzoon contains cellulose gum, which is obtained from plant fibres. Celluzoon can stabilize cold liquid foams, which have a high strength and long life. By heating Celluzoon solid gel can be...
Iotazoon contains Iota Carageenan, a type of carrageen which is obtained from red algae. Iota Carageenan (Iotazoon) is used industrially as a gelling agent and stabilizer, e.g. in dairy products and...
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...
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...
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...
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...
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...
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...
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...
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 -...
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...
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...
Algizoon contains sodium alginate, a natural extract from brown algae. Sodium alginate is used in the spherication process and gels in the presence of calcium lactate (Calazoon) ions. By dropping the...
• Free-standing single phase model• Model peels 13.5 kilos of potatoes in 1 to 3 minutes• Complete unit - stainless steel cabinet & integral stainless steel peel trap• 0.56kW...
Hobart PREMAX AUPL is a passthrough dishwasher, glasswasher and utensil washer with a large washing chamber, excellent performance and low water consumption for commercial kitchens, cafes and...
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