Textures for molecular gastronomy

Molecular gastronomy is gaining increasing popularity in Russia. Chefs working in this direction have more and more opportunities to amaze restaurant visitors with dishes that are unusual in taste and appearance. Among the main assistants in preparing molecular gastronomy dishes are various textures, many of which are also used in classical cuisine. For example, the texture of agar is used to make marshmallows or marmalade.

Textures allow you to change the appearance of a dish and add new properties that help lock in a desired state or shape, whether creating spheres, foam or jelly. You can buy textures for molecular gastronomy from us.