Albert y Ferran Adria, Algin, Molecular kitchen, 500 g Algin is a brown algae extract and is an excellent helper in molecular gastronomy, especially during spirification - you can create caviar balls or other spherical shapes. Because it is a natural product, it will also please the vegetarians.

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Algin is a natural product derived from cell walls of brown algae (such as Laminaria, Fucus, Macrocystis genua) grown in the cold seas of Ireland, Scotland, North and South America, Australia and New Zealand. Depending on the part of the algae used, the texture and reactivity with the other texture are different - Calcic. Thanks to Calcic, it can be converted into gel, and is therefore suitable for the production of spherical formations (melon, caviar) with guaranteed results. It does not need to be heated for spirification.

In the form of a refined powder.

Content: 500 g

Origin: Spain

We are a direct importer of this product

Manufacturer Albert and Ferran Adrià
Package size 500 g
Country of origin Spain