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Molecular

Molecular

Ferran Adria, the famous chef at the three Michelin star El Bulli restaurant on the coast of Catalonia has largely been credited with inventing and developing molecular gastronomy. The basic aim is to provoke, surprise and delight the diner in providing dishes where nothing is as it seems - gels that thicken when cooled and liquids contained in a transparent film.

Heston Blumenthal is probably the best know chef in the UK to work with this gastronomy and we have listed a full range of products for making your own gels, foams, airs, paints, emulsions, solutions, spherifications and flavour strips.

We can also supply you with fact sheets and recipe ideas for each product and even some of the equipment you will need to achieve your finished dishes - pipettes, digital scales, spray bottles and nitrous oxide canisters etc.

Among the more unusual products are some items that can be used for more traditional dishes - such as chocolate & carbonated crackle crystals which will give your desserts a wow flavour sensation if sprinkled on just before serving or the fizz powder that almost explodes on the tongue!!

If you didn't wish to go to the trouble of making your own preparations we stock an increasing array of ready made products such as Airspuma - a range of five different foams that you simply spray - approx 20/30 servings each, black truffle foam and mango & passion fruit the most popular.

Aromatiser sprays in twelve different flavours give a finishing contrast to your dish when sprayed just before serving.

Completely new on the market are Pearls - a small perfectly formed liquid droplet encased in thin film which when broken releases the flavour onto the tongue. Available initially in five different flavours including rose, mint and raspberry, packed in 100g jars.

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Molecular Starter Kit Call to place an order
Molecular Starter KitEverything you need to enter the world of molecular gastronomy or an i..
Monoglyceride Emulsifier 300g Call to place an order
Monoglyceride Emulsifieremulsifier W/O (water in oil) and structuring agent of O/W (oil in water..
Pearls - Balsamic 100g Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Blackcurrant 100g Jar Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Chocolate 100g Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Mango 100g Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Passion Fruit 100g Jar Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Raspberry 100g Jar Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Rose 100g Jar Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pearls - Strawberry 100g Jar Call to place an order
Freshburst® Pearls consist of a delicate outer skin, encasing a liquid centre and come in 9 delectab..
Pectin Powder - 400g Tub Call to place an order
Pectin PowderOff white free flowing powdered gelling agent extracted from citrus standardized by..
Sodium Alginate 350g Call to place an order
Sodium AlginateOff white free flowing powder extracted from seaweed.IngredientsSodium Al..
Sodium Citrate 600g Call to place an order
Sodium Citratebuffer, flavour additive &\or preservative - White fine granular crystals..
Sugar Crackle Crystals 500g Call to place an order
Sugar Crackle CrystalsCarbonated sugar crystals are produced by melting, & hot mixing, a sol..