Molecular Gastronomy Ingredients Pack (4 x 50g)

Molecular Gastronomy Ingredients Pack: Agar Agar, Calcium Lactate, Sodium Alginate & Xanthan Gum

Poudre d'agar-agar : Our Agar Agar is a premium quality refined powder of European origin. The Gel strength of our Agar Agar is over 900 gr/cm2. Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior Vegan alternative to Gelatine. Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations. It can be used to produce hard, brittle, transparent and neutral gels that resist acidic pH down to 3.5. Agar Agar gels melt in the mouth giving an excellent flavour release. It becomes soluble at about 90-100�C and sets when the solution has cooled at around 40-45�C. It can be reheated up to 85�C without melting. Due to the products gelling properties it is invaluable for modifying the structure of hot creams and mousse. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free, Non-Irradiated, Non-bleached.

• Qualité supérieure Pure qualité européenne. Résistance au gel supérieure à 900 gr/cm2
  
• Produce heat resistant gels and jellies that can withstand temperatures of 85�C
  
• Produire des gels solides et rigides qui peuvent être tranchés
  
• Utilisez un siphon pour réaliser des mousses légères et résistantes à la chaleur, pour améliorer la texture des confitures et des crèmes pâtissières et pour épaissir les liquides.
  
• Ajouter aux glaçages à base d'eau pour éviter le besoin de réfrigération
  
• Convient aux végétaliens et végétariens, sans OGM, sans gluten, non irradié, non blanchi.
  

Mode d'emploi : The dosage rates of Agar Agar is between 2-10g per 1kg of solution. To make a firm jelly/gel you will require approximately 7-10g. Soak the Agar Agar in the liquid solution for 5-10 minutes, then gently bring to the boil stirring constantly until all the Agar Agar is dissolved. Heat the solution to approx 100�C. The solution will then set upon cooling at around 40-45�C. The gelling abilities of Agar Agar are affected by the acidity or alkalinity of the ingredients. Acidic fruits require greater amounts. The pH solubility of Agar Agar is 4.5-9.0.If you have not used enough Agar Agar the solution can be re-boiled and more added to achieve the texture you require.

Conditions de stockage : Conserver dans un endroit sec et frais, à l'abri de la lumière directe du soleil.

Ingrédients: Agar-agar (E406)

Informations nutritionnelles : Convient aux végétaliens et végétariens, sans OGM, sans gluten, non irradié.

Informations nutritionnelles : Sur la base du contenu typique/100g : Énergie : 698kj/174kcal, Matières grasses : <0,1g, Dont acides gras saturés : <0,1g, Glucides : <0,1g, Dont sucres : <0,1g, Protéines : 0,4g, Sel : 1,77g, Fibres : 86,4g.

Étiquetage selon les réglementations de l'UE et du Royaume-Uni.

Calcium Lactate: Our Calcium Lactate is a premium quality product and an extract of Lactic Acid. It works well in the production of Caviar, pearls, spaghetti and spheres using spherification techniques. Calcium Lactate can also be used to coat fresh fruit and cantaloupes to keep them firm and extend the shelf life. It's a white non-hygroscopic salt and is a recommended source of calcium. It provides calcium salts in a soluble form to react with Alginate, Gellan or certain kinds of Carrageenan which permit gel formation without heating. Its taste is more discreet than Calcium Chloride (salty and sometimes bitter). Calcium Lactate is recommended for all reactions of inverse spherification and reacts where Alginate and Calcium sources are intimately mixed when in a diffuse setting or full contact gelling. Calcium Lactate also works well in the production of drops, Caviar pearls and all shapes of spaghetti by immersion of an Alginate solution in a Calcium setting bath. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free,

• Use in spherification and reverse spherification techniques
  
• Coat fruit and vegetables to extend shelf life
  
• A source of calcium
  
• Works well in the production of Caviar pearls, spaghetti and spheres using spherification techniques.
  
• Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free,
  

Mode d'emploi :

Use from 1 to 9% Calcium Lactate to provide Calcium ions in a setting bath for hydrocolloids that reacts with Calcium ions such as Sodium Alginate, Gellan Gum, Carrageenan Iota, Carrageenenan Kappa and Pectin.
This type is recommended for all applications where Calcium salt will be readily mixed with other ingredients and eaten (diffusion setting, blending Alginate with Calcium rich solutions). It is used at 1% for these applications. Can be used as a source of calcium fortification. Solubility limits: 10g per 100 ml.

Conditions de stockage : Conserver dans un endroit sec et frais, à l'abri de la lumière directe du soleil.

Ingrédients: Calcium Lactate (E327).

Informations nutritionnelles : Convient aux végétaliens et végétariens, sans OGM, sans gluten.

Informations nutritionnelles : Based on typical content/100g: Energy: 927kj/222kcal, Fat: 0g, Carbohydrates: 62g, Of which sugars: 0g, Protein: 0g, Salt: 0g.

Étiquetage selon les réglementations de l'UE et du Royaume-Uni.

Sodium Alginate: Sodium Alginate is an extract of seaweed, used by molecular chefs for the spherification process. It forms a gel in the presence of calcium ions. Sodium Alginate is a gelling agent that dilutes when cold with strong agitation. It can be used to create soft, firm, ambient and heat-resistant gels and to produce foams. Sodium Alginate is also commonly used as a thickener, emulsifier and texture improver. Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.

• Use in spherification and reverse spherification
  
• Improves texture
  
• Can be used to thicken solutions and liquids
  
• Create soft or firm heat resistant gels
  
• Suitable for Vegans, Non-GMO, Gluten-free, Non-Irradiated
  

Mode d'emploi : Typical dosage is 0.2 - 1%. Add the powder gradually to liquid solution. Blend or stir until completely dissolved. Soluble in hot and cold liquids. Insoluble in oils. For spherification use 0.5 - 1% of sodium alginate by weight of liquid. To disperse, either add whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the powder starts gelling in the presence of calcium, do not try to use it in a high calcium liquid, e.g., milk. To make the process easier, use low calcium bottled water. Add the powder to liquid or puree and use a syringe to squeeze droplets into a calcium bath, where they turn into caviar pearls. Switch around the two ingredients for reverse spherification (using the sodium alginate for the water bath).

Conditions de stockage : Conserver dans un endroit sec et frais, à l'abri de la lumière directe du soleil.

Ingrédients: Sodium Alginate (E401)

Informations nutritionnelles : Suitable for Vegans, Vegetarians & Ovo-Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.

Informations nutritionnelles : Based on typical content/100g: Energy: 825.6kj/201.6kCal, Fat: 0g, Carbohydrates: 19.2g, Of which sugars: 19.1g, Protein: 0g, Salt: 0g.

Étiquetage selon les réglementations de l'UE et du Royaume-Uni.

Xanthan Gum: Our Xanthan Gum is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan Gum making it easier to disperse and dissolve. Xanthan Gum is a food additive and is commonly used as a thickener, stabiliser, emulsifier and foaming agent. It is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties. However, when added to other hydrocolloids, gels can be produced. Xanthan Gum can be added to Agar Agar and Kappa Carrageenan to form a more stable gel. The consistent water-holding ability of Xanthan Gum may be used for the control of syneresis and to retard ice re-crystallisation (ice crystal growth) in freeze-thaw situations. It can also be used in pastry fillings, to prevent the weeping of water in the filling, protecting the crispness of the crust. It can also be added to ice cream to prevent ice crystals from forming. It will produce a large increase in the viscosity of a liquid by adding a very small amount (around 1%). However, in most applications, it is used at 0.5% or even as low as 0.05%. In foods, it is often found in salad dressings and sauces. It helps to prevent oil separation by stabilising the emulsion. Xanthan Gum also helps suspend solid particles, such as spices. Used in frozen foods and beverages, it helps create a pleasant texture in ice creams and does not change the colour or flavour of foods or beverages. Suitable for Vegans & Vegetarians, Non-GMO, Gluten Free.

• Stabiliser, emulsifier, thickener and texture improver in sauces and dressings
  
• Add to Agar Agar and Carrageenan Kappa to produce more stable gels
  
• Use in ice cream to improve texture and stop ice crystals from forming
  
• Stabilise foams when using a whipper gun, which can be served hot or cold
  
• Use for pastry and pie fillings to prevent weeping of the filling
  
• Convient aux végétaliens, sans OGM, sans gluten
  

Mode d'emploi : Xanthan Gum can produce a large increase in the viscosity of a liquid by adding a small amount (usually around 1%), however, in most applications, it is used at 0.5% or even as low as 0.05%

Conditions de stockage : Conserver dans un endroit sec et frais, à l'abri de la lumière directe du soleil.

Ingrédients: Xanthan Gum (E415)

Informations nutritionnelles : Convient aux végétaliens et végétariens, sans OGM, sans gluten.

Informations nutritionnelles : Based on typical content/100g: Energy: 832KJ/203kCal, Fat: 0.2g, Of which saturates: 0g, Carbohydrate: 78.1g, Of which sugars: <0.1g, Protein: 3.3g, Salt: 0g.

Étiquetage selon les réglementations de l'UE et du Royaume-Uni.