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Molecular gastronomy is all about the unexpected, especially shapes. Beautiful spheres and stunningly colorful caviars are one of the cornerstones of this type of cuisine, and here you'll find everything you need to create them.
1 - 4 of 4 products:
Algin - Sodium Alginate
from France by Cuisine Tech
A crucial ingredient for the sphereification technique in cooking.
Calcic - Calcium Chloride
from France by Cuisine Tech
Used with Algin and Citras for the sphereification technique.
Calcium Lactate Gluconate
from United States by Cuisine Tech
Citras - Sodium Citrate
from France by Cuisine Tech
A food preservative that reduces acidity in foods and allows sphereification.
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