Powder For Texture Molecular Cuisine Kit
ITEM#: MCKITS01
This molecular cuisine starter kit includes all the ingredients and tools you’ll need to make a variety of techniques and preparations. The kit contains;
6 x 25 ml plastic test tubes in a black holder
1 digital pocket scale that measures from 0.1 g up to 120 g
10 x 5 ml pipettes
1 x 30 ml food grade syringe to make sweet or savoury spaghetti gels
2 metre long food safe plastic tubing for sweet or savoury spaghetti gels
3 x 355 ml squeeze bottles for fluid gels, making caviar, sauces, etc
1 strainer for caviar or reverse spherification spheres
1.3 lt foam cooler for liquid nitrogen preparations or reverse spherification
And one of each of the ingredients
Agar 60 g ,Xanthan 70 g, ultra tex 8 50 g, Versawhip 50 g, Soy lecithin 50 g, Sodium alginate 60 g, Calcium chloride 90 g, Iota carrageenan 70 g, Kappa carrageenan 50 g, Calcium lactate gluconate 65 g
6 x 25 ml plastic test tubes in a black holder
1 digital pocket scale that measures from 0.1 g up to 120 g
10 x 5 ml pipettes
1 x 30 ml food grade syringe to make sweet or savoury spaghetti gels
2 metre long food safe plastic tubing for sweet or savoury spaghetti gels
3 x 355 ml squeeze bottles for fluid gels, making caviar, sauces, etc
1 strainer for caviar or reverse spherification spheres
1.3 lt foam cooler for liquid nitrogen preparations or reverse spherification
And one of each of the ingredients
Agar 60 g ,Xanthan 70 g, ultra tex 8 50 g, Versawhip 50 g, Soy lecithin 50 g, Sodium alginate 60 g, Calcium chloride 90 g, Iota carrageenan 70 g, Kappa carrageenan 50 g, Calcium lactate gluconate 65 g
Retail Price:
$166.60
/ Each
6 IN STOCK
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This molecular cuisine starter kit includes all the ingredients and tools you’ll need to make a variety of techniques and preparations. The kit contains;
6 x 25 ml plastic test tubes in a black holder
1 digital pocket scale that measures from 0.1 g up to 120 g
10 x 5 ml pipettes
1 x 30 ml food grade syringe to make sweet or savoury spaghetti gels
2 metre long food safe plastic tubing for sweet or savoury spaghetti gels
3 x 355 ml squeeze bottles for fluid gels, making caviar, sauces, etc
1 strainer for caviar or reverse spherification spheres
1.3 lt foam cooler for liquid nitrogen preparations or reverse spherification
And one of each of the ingredients
Agar 60 g ,Xanthan 70 g, ultra tex 8 50 g, Versawhip 50 g, Soy lecithin 50 g, Sodium alginate 60 g, Calcium chloride 90 g, Iota carrageenan 70 g, Kappa carrageenan 50 g, Calcium lactate gluconate 65 g
6 x 25 ml plastic test tubes in a black holder
1 digital pocket scale that measures from 0.1 g up to 120 g
10 x 5 ml pipettes
1 x 30 ml food grade syringe to make sweet or savoury spaghetti gels
2 metre long food safe plastic tubing for sweet or savoury spaghetti gels
3 x 355 ml squeeze bottles for fluid gels, making caviar, sauces, etc
1 strainer for caviar or reverse spherification spheres
1.3 lt foam cooler for liquid nitrogen preparations or reverse spherification
And one of each of the ingredients
Agar 60 g ,Xanthan 70 g, ultra tex 8 50 g, Versawhip 50 g, Soy lecithin 50 g, Sodium alginate 60 g, Calcium chloride 90 g, Iota carrageenan 70 g, Kappa carrageenan 50 g, Calcium lactate gluconate 65 g