Molecular cuisine experimental kits - Thickener

Ref:107248
Detailed educational activitiesNot dangerous product Rapid implementation
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Data sheet Molecular cuisine experimental kits - Thickener

Description

These experimental kits allow addressing the topic of molecular cuisine into six themes. They each correspond to traditional cooking techniques revisited or totally modern: spherification, reverse spherification, thickeners, gelling agents, emulsions, foams.These kits are the result of a partnership between a professional of the food industry, Kalys, pedagogy of teaching and Jeulin.Therefore each kit comes with a complete educational guide based on specific triggering situations.For example: How to make a low-fat mayonnaise, cholesterol-free, in order for people to benefit from it with contraindications to this component inevitably present in a standard mayonnaise?These two approaches are addressed in the teaching guides downloadable from http://www.jeulin.fr/installweb and using the code present on the delivery note of your kit.These guides give the whole series of activities a unique educational consistency! It is possible to perform the experimental activities successively or independently.

Content

Agar-agar
Carraghénane iota
Carraghénane kappa
Gomme gellane
Gomme guar
Gomme tara
Xanthane
Content Agar-agar, carraghénane iota, carraghénane kappa, gomme gellane, gomme guar, gomme tara, xanthane

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