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Cooking pushed further than ever before.
We tested ingredients from various suppliers on a multitude of recipes. We saw what they could do and what they couldn’t do. We chose the ones that had the most potential, and then we narrowed our list and tested again. And again. The result is a revolutionary collection of ingredients we’re proud to call ours.
Bubblo
A bite that’s bigger than life and lighter than air.
Our goal was a decoration for cocktails, mains, and desserts. A way to drape signature drinks with wisps of gravity-defying fluff; a way to refresh classic meals with a bubbly garnish. But we ended up with so much more: An ingredient that makes foam so light it’s essentially air.
Arida
The power of powder.
In thinking about the everyday textures we take for granted, we decided that we weren’t satisfied. And so we decided to reimagine them from the ground up. The stickiness of Nutella. The slickness of olive oil. Now, along with everything else, in powder form.
Kanten
The biggest thing to happen to gels since gelatin.
The strong, firm gel you wished for. For those, agar-agar is the go-to ingredient. With stronger gelling properties than gelatin, agar-agar is the most popular choice for creating strands of vegetable ‘spaghetti’ and other modern foods, like ‘fluid gels’ and ‘paper sheets’, too.
Cir
Spherification contains liquids. Not excitement.
Only once you place a liquid sphere on your tongue, so beautifully encased in a thin gel shell, will you start to get how unbelievable spherification is. And moments later, when the gel gives way to the fluid centre, you’ll need to take a moment to reflect in awe. Before grabbing another, that is.
Kel
Spherification. It makes the world go round.
Spherification is a culinary revolution: a paper-thin, spherical gel shell that can hold anything liquid—cocktails, sauces, juices, and more—inside. And the outer layer is so thin the lightest of bites releases a stream of liquid flavour. Every bite is a juicy one.
