This website uses its own and third-party cookies to offer you a better experience and service.

By browsing or using our services you accept our use of cookies. For more information, see the Terms & Conditions and the Privacy policy.

ACCEPT

Enzymes and rennet

Present in the food industry for decades, and in certain disciplines such as cheese making or fermentation, enzymes have recently started to be used in restaurants, pastry shops, and cocktail bars.  

The introduction of enzymes opens a whole new world of ingredients that offer possibilities that were previously great challenges: obtaining waters and wines from any ingredient, getting cooked-like textures in raw products, making edible parts of ingredients that were not edible... enzymatic reactions, still to be explored, may be the next battlefield of gastronomic creativity.


Calcium rennet - 1l