Gelling agents

Agar agar - 600 gr

Agar is a vegetable gelling agent extracted from red algae, including those of the genus Gellidium It is an essential gelling agent due to its wide range of uses

Vegetable gelatine

Gveg is a gelling mixture of vegetable origin (carrageenan and locust bean gum among other ingredients) Designed to facilitate obtaining elastic and malleable gels, it dissolves cold and then increases the temperature progressively

Gellan gum - 600 gr

Low-acyl (LA) gellan gum is a type of soluble fibre that produces one of the hardest and most resistant gellates Obtained from fermentation, it is a unique gelatine by these two aspects, resisting even the griddle or the blowtorch

Hot terrine gel - 800 gr

Grill is a compound of alginate, calcium and retardant salts This mixture allows - after hydration - to act as an instant and thermo-irreversible gelling agent

Vegan Gelmousse - 500 gr

Blend of vegetable gelling agents (agar) and tapioca starch, designed to facilitate the creation of vegan mousses It delivers a soft, fondant-like finish and makes handling significantly easier

Kappa Rubber - 500gr.

Gelling agent extracted from a type of red algae, with almost immediate gelling and a firm and brittle final texture

Iota Rubber - 700 gr

Giota is a vegetable gelling agent of the carrageenan family Perfect for smooth and creamy jellies

Yellow Pectin - 900 gr

HM grade pectin extracted from citrus fruits, apples or beetroot, with salts to delay gelling PcY allows to work with high sugar content, over 50 or more Brix, and high acidity, even below pH3.7

Pectin nappage 58 - 850 gr

PCNX58 is a pectin extracted from citrus peel and chemically transformed This process is carried out to optimize the pectin so that it gels when cold and in the presence of calcium

Neutral Pectin - 500 gr

PCNH is extracted from citrus peel, processed to gel with acidity and low sugar When mixed with calcium and retarding salts, PCNH becomes one of the most versatile pectins on the market

Quick-Gelling Pectin - 500 gr

Extracted from citrus fruit and optimised for media with high acidity and sugar content It is optimised for the production of chunky jams, pâte de fruit and fillings for pastries and whipped doughs

Methylcellulose - 300gr

Mtil is a natural gelling agent extracted from cellulose (from plants and algae) with a unique behaviour It gels differently from other gelling agents: it gels with heat and liquefies when cold

Sodium alginate - 600 gr

Extracted from different species of algae, it is essential for spherification Algi is a natural product and has the particularity that it acts only in the presence of calcium

Sodium citrate

pH is sodium citrate, a naturally occurring salt of citric acid from fruit While it is widely used as an antioxidant and sweetness corrector in the production of beverages and soft drinks, in the technique, it is also used as an antioxidant and sweetness corrector

Elastic gelling agent - 550 gr

Gveil is a blend of different vegetable jellies and gums Gveil is the most elastic soft gelatine in our catalogue, designed to be handled perfectly and kept stable and without syneresis

Calcium salt - 750 gr

Calc is a type of pure calcium salt, necessary for direct spherification and with secondary uses The use of Calc in gastronomy is almost exclusively limited to the spherification technique, where it is used to react the alginate to produce the spheres or noodles

Calcium Gluconolactate - 700g.

Key ingredient for reverse spherification without altering the tasteMixture of calcium salts for precise spherification and liquid texture on the inside