technical and molecular gastronomy > cuisine-tech

A brand of Paris Gourmet, Cuisine-Tech specializes in all those hard-to-find ingredients and tools used in molecular and technical gastronomy. From acids to binders, gelifiers and stabilizers, you'll find everything the scientific chef needs.

Showing 1 - 23 of 23 products

cuisine-tech product list

Agar Agar

from France, by Cuisine Tech
A gelatin used in making hot gelatin preparations, for thickening custards, puddings, and others. Vegan. View details.

Algin - Sodium Alginate

from France, by Cuisine Tech
A crucial ingredient for the "sphereification" technique in cooking. View details.

Apple Pectin

from France, by Cuisine Tech
Natural fruit additive derived from apples used to jellify confectionary. View details.

Calcic - Calcium Chloride

from France, by Cuisine Tech
Used with Algin and Citras for the "sphereification" technique. View details.

Citras - Sodium Citrate

from France, by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification. View details.

Citric Acid

from France, by Cuisine Tech
A natural food additive derived from fruits, used in the sugar work and confectionary to adjust acidity and PH. View details.

Citrus Pectin

by Cuisine Tech
A natural thickening agent for baking and cooking. View details.

Dextrose

from USA, by Cuisine Tech
A mildly sweet, simple sugar to replace in recipes where you want to reduce sweetness. View details.

Gelatin Powder

from USA, by Cuisine Tech
Professional-grade Gelatin powder to give thickness and firmness to mousses and jellies. View details.

Gellan Gum - High Acyl

from France, by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates elastic gels. View details.

Gellan Gum - Low Acyl

from France, by Cuisine Tech
A food additive used as thickener, emulsifier and stabilizer that creates strong, crumbly gels. View details.

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Gum Arabic

by Cuisine Tech
A natural food additive used for candy, ice cream, colas and more. View details.

Ice Cream Stabilizer - Cremodan 30

from France, by Cuisine Tech
The perfect solution to make your ice creams creamier and smoother. View details.

Iota - Carrageenan

from France, by Cuisine Tech
A vegetarian gelling agent that creates rich and elastic jellies. View details.

Kappa - Carrageenan

from France, by Cuisine Tech
A vegan alternative to gelatin as a gelling agent for baking. View details.

Lecite - Soy Lecithin

from France, by Cuisine Tech
An emulsifier for baking and cooking. View details.

Molecular Gastronomy Essential Tools Kit

by Cuisine Tech
A comprehensive kit with all the tools for your technical baking and cooking. View details.

Pectin - Fruit Stabilizer for Pate de Fruits

by Cuisine Tech
Essential for creating firmer pate de fruites. View details.

Sorbet Stabilizer - Cremodan 64

from France, by Cuisine Tech
Will make your sorbets smoother, dense and overall more delicious. View details.

Sorbitol

from France, by Cuisine Tech
A moisture-stabilizing agent that prevents brittleness and excessive drying in your confectionary. View details.

Tapioca Maltodextrin

from France, by Cuisine Tech
A powder derived from tapioca used to turn high food substances into free flowing powder. View details.

Tartaric Acid

from France, by Cuisine Tech
For professional bakers, this natural additive is used to control acidity. View details.

Xanthan Gum

from France, by Cuisine Tech
A thickening agent, can replace wheat gluten for gluten-free baking. View details.

Showing 1 - 23 of 23 products

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