This experimental kit contains 12 jars with approximately 10 grams of the latest prodructs from the Texturas line. You can experiment and develop recipes before buying a single product. This gives you the freedom to try before you buy while cultivating the gourmet in you.

Also referred sometimes as "meat glue" this preparation has been used to dazzling effect by the like of Wylie Dufresne of WD-50 among others. Making spaghetti with fish meat and/or shrimps has been one of the most spectacular result obtained by Wylie. Activa RM is a powerful binding agent created to improve the texture of protein-rich foods and has been used by the industry for years. The surimi and ham we all know could not exist without transglutaminase. A little experiment and you will "sandwich" ham, turkey, and bacon in one piece.

A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.Characteristics: Presented in a refined powder. Gels in the presence of Calcic. Dilutes while cold with strong agitation. It need not be heated to produce spherification.

A product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients.Dissolves easily and acts instantaneously.Characteristics: Presented in a refined powder.Highly water soluble.

Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification, while adding no flavour whatsoever to the food under preparation. In the food industry calcium gluconolactate is used to enrich different foodstuffs with calcium. Gluco was chosen for its excellent behaviour in spherification processes. Characteristics: Presentation in powder form. Soluble in cold liquids. To avoid difficulties in dissolving, add Gluco before any other powder product. Problem free in acidic, alcoholic or fatty mediums.

A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria.Depending on the production method, there are two different types of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 øC (hot gelatin).Characteristics: Presented in a refined powder. Heat to 85 øC, then allow to cool to achieve the gelifying effect.It loses its gelling capacity in concentrated saline solutions.

This product from the Surprises family offers cooks a magic possibility unthinkable until now ? the easy, convenient use of honey in its crystallised state. Crumiel enables us to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury, to enhance them and make combinations with the widest variety of flavours and ingredients, adding a unique crunchy texture to every dish.Characteristics: Presentation in small, irregular granules. It is extremely important to store CRUMIEL in a cool, very dry place to avoid humidification.

Trisol is a soluble fiber derived from wheat, especially recommended for the preparation of frying batter and tempura. The result being a crunchy, not at all oily texture. It is also perfect as a substitute for sugar in the preparation of doughnuts or biscuits. Characteristics: Available in powder form with neutral taste and smell. It keeps tempura crunchy even with the most moist products.

Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids.Glice has been chosen for its high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element. Characteristics: Available in flakes. Indissoluble in water. It dissolves in oil heated up to 60ø C.The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory.

Emulsifier derived from sacarose, obtained from reaction between sacarose and fatty acids (sucroester). This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water type emulsions. It is a product similar to water, and so it must first be dissolved in that medium. It also has aereating properties.Characteristics: In powder form. Indissoluble in fat. It is dissolved in water with no need to apply temperature, though with heat it dissolves faster. Once it has dissolved, it must be slowly added to the fatty medium.