EINES TOOL KIT
Essential Tools for Spherification in the Eines Pack The Eines Pack offers all the tools you need for…
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A selection designed to interpret contemporary cuisine with greater precision, freedom and identity.
Essential Tools for Spherification in the Eines Pack The Eines Pack offers all the tools you need for…
KEY FEATURES Polyol obtained from fructose or invert sugar (a mixture of glucose and fructose), although it is…
KEY FEATURES Sodium alginate is a fibrous carbohydrate obtained from brown algae, in particular from Macrocrystis, Fucus, Laminaria…
KEY FEATURES Fish gelatin is the most widely used gelling agent in Western cuisine, both in cooking and…
KEY FEATURES Plant-based gelling agent obtained from various hydrocolloids. It produces very elastic gels with good water absorption.…
KEY FEATURES It is a fibrous carbohydrate derived from plant cellulose. Unlike other gelling agents, it sets when…
KEY FEATURES Tartaric acid E334. Acid produced from calcium tartrate, obtained from grapes and other fruits or from…
KEY FEATURES Acarious and low-calorie sweetener. Ability to give consistency to the product, retaining moisture and improving its…
KEY FEATURES Sucro is made from sugar (sucrose) and fatty acids. It can be used to emulsify acids…
KEY FEATURES Silicone mold "Eclair Foglie" Mold size mm 120x26x2 h 10 imprints NOTES: Free the prestigious book…
KEY FEATURES Agar Agar (E-406) is a fibrous carbohydrate extracted from red marine algae, such as Gelidium and…
KEY FEATURES Lecitin is an ideal emulsifier for creating airs and foams. It is a phospholipid normally extracted…
KEY FEATURES To thicken cold and hot, obtaining sauces, creams and purees. It is a fibrous carbohydrate obtained…
KEY FEATURES It is a fibrous carbohydrate, a type of Carrageenan extracted from several varieties of red algae,…
KEY FEATURES To thicken cold and hot, obtaining sauces, creams and purees. It is a fibrous carbohydrate obtained…
KEY FEATURES Small butterfly silicone mould Mould size 300x200 mm Impression size: max 40x39x2 h mm Number of…