Product Overview:

Full Set for Molecular Gastronomy: 10 texturizers and the book "Molecular Basics" by Heiko Antoniewicz which provides extensive information about the fundamental principles and includes 50 recipes by the author. The book was medalled with the Silver Medal of the GAD (German Gastronomy Academy)
This set offers you the unique opportunity to try out 50 professional recipes with 10 first-class texturizers. The combination makes it easy to step into the new world of molecular cuisine, bringing entirely new facets to everyday products.

The BiozoonPro Kit includes:

• 1 x Measuring Scoop
• 1 x Agazoon (55g)
• 1 x Algizoon (60g)
• 1 x Calazoon (75g)
• 1 x Celluzoon (45g)
• 1 x Emulzoon (45g)
• 1 x Gellazoon (50g)
• 1 x Guarzoon (65g)
• 1 x Iotazoon (65g)
• 1 x Locuzoon (55g)
• 1 x Xanthazoon (65g)

Ingredients:

Agazoon - agar agar (E406), maltodextrin
Algizoon - sodium alginate (E401), maltodextrin
Calazoon - calcium lactate (E327)
Celluzoon - methylcellulose (E461), maltodextrin
Emulzoon - lecthin (E322), maltodextrin
Gellazoon - gellan gum (E418), maltodextrin
Guarzoon - guar gum (E412), maltodextrin
Iotazoon - carrageen (E407), maltodextrin
Locuzoon - locust bean gum (E410), maltodextrin
Xanthazoon - xanthan (E415), maltodextrin