Specialist Ingredients...

Select a sub category from the list below to view our products...

Foams	Gelling Agents
Ice Cream and Sorbet Stabilisers	Service Lines
Service Lines - Sugar	Spherification
STARTER KIT	Tricks of the Trade

Use the categories above if you would like to know how to make;

• Different textures of Foams that will hold for hours.
• Cold, Warm or Hot Jellies.
• Hard or Soft Jellies.
• Ice Creams that stay soft and have a beautiful mouth feel.
• Spheres of flavour and colour such as Fruit Caviar Pearls.
• Sorbets that you can set on fire!
• The perfect vinaigrette or Hollandaise by using the correct
product to bind or emulsify oil and water.

Don’t be afraid or put off by the term Molecular Gastronomy.

The process of cooking itself is molecular gastronomy. Frying a piece of steak or setting a mousse with gelatine are both examples of molecular gastronomy.

If you can work with gelatine you can easily work with our products. They will enable you to create so many new and amazing ideas and recipes for the menu with very little learning required.

After all, if no one had shown you how to use gelatine the idea of using a processed extract from animal bones would be considered very strange and the creative influence of gelatine would then be lost.

Many of our products have different sounding names and are new to the kitchen, please do not less this put you off. The majority of our products are completely natural. They are also nearly all suitable for vegetarians.