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From Soy Lecithin to Gellan Gum, no technical chef can live without his emulsifiers. These substances hold foods together and prevents them from falling apart, especially jellies, icings and puddings, a must for creating spheres and caviars.
1 - 1 of 1 products:
Lecite - Soy Lecithin
from France by Cuisine Tech
An emulsifier for baking and cooking.
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