Molecular Gastronomy Ingredients Pack

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Description:

This Molecular Ingredients Pack makes Molecular Gastronomy easy! Perfect for the creative chef or cocktail maker, this pack provides all of the Molecular ingredients to produce caviar pearls and liquid centre spheres/bubbles using Spherification and Reverse Spherification techniques. Our pack contains enough ingredients to get you started and to produce a lot of caviar pearls and liquid centred spheres/bubbles.

Contents:

1 x Sodium Alginate (50g).

1 x Calcium Lactate (50g).

1 x Agar Agar (50g).

1 x Xanthan Gum (50g).

About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.

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Returns Information:
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If you received the item more than 14 working days ago and you have a problem with it contact us and we will help.
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Ingredients
Sodium Alginate 50g, calcium lactate 50g, agar agar 50g, xanthan Gum 50g.