Baking 8-10 minutes at 160oC
Excellent cooking yield, perfect consistency and chewability. From the typical shape of a grain of rice, it is ideal for both preparations.
Baking 8-10 minutes at 160oC
Forms a hard, transparent and stable gel when cooked.
Excellent for cooking yield and consistency. Ideal for light vegetable or fish based sauces.
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
This product is available in pre-order. Condition: Order before Thursday week 1, receive on Friday week 2
Excellent cooking yield, perfect consistency and chewability. Ideal for quick sauces and broth preparations.
Calcium salt that, in conjunction with Alginate HV , allows spherification.
No need to defrost, baking 6 - 8 minutes at 200oC - 210oC
Excellent for cooking yield, consistency and chewability. It is enhanced with turnip greens, also excellent with sauce.
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
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