Everything the molecular chef needs to create inspiring modern dishes. Turn mozzarella or olive oil into liquid spheres, or fill caviar with liqueur, using sodium alginate powder. Create playful edibles by adding pop rocks to foie gras lollipops, rim cocktail glasses, or combine with freeze dried fruit for spectacular dessert garnishes. Use transglutaminas powder to bind scallops and bacon together or make noodles from meat and shellfish. Finish entrees or desserts with light clouds of foam in flavours like foie gras or lychee using Ultra Espuma.
9.9 / 10
Based on 75 reviews
Ryan T.: "Excellent quality. Packaging was less then impressive. However, it's what's inside that counts!"May 24, 2017
fozy M.: "I placed an order on Monday, and the goods were delivered to me on Tuesday' very efficient!! I am very happy with the product"Oct 10, 2016
Andrew K.: "Thank you for timely service"Sep 7, 2015