The Basque Culinary Center avant-garde cooking box designed in collaboration with Guthaus is ideal for both students and enthusiasts who want to make a start in avant-garde cuisine.
The box contains the following items:
Gelling agents: Gellan gum (50g), agar-agar (50g), Kappa carrageenan (50g), Iota carrageenan (50g), animal gelatin powder (500g), LM pectin (50g), NA pectin (50g), methylcellulose (50g ), alginate (50g) and calcium chloride (50g).
Colors: Coloring 28 (50g) and curcumin (50g).
Aerators: Soy lecithin (50g), mono / diglycerides (50g), sucrose esters (30g), milk protein (30g) and albumin (200g).
Thickeners: Kuzu (150g), cold starch (100g), inulin (100g), konjak gum (30g), tara gum (50g), guar gum (30g), gum arabic (100g), locust bean gum (50g) and gum xanthan (50g).
Other products: Obulato (1 pack), isomalt (200g), mannitol (200g), cocoa butter (200g), transglutaminase (30g), trisol (200g), maltodextrin (100g), kaolin (100g), food lime (100g ), xylated (100g), papain (100g) and nitro salt (30g).
The box is only available, at the moment, for shipments within the Peninsula. This box is sent directly from the Guthaus company to guarantee the highest quality of products.
If you want to buy more products of this type: www.guthaus.es