Curiosities About Spherification
The History of Spherification Undoubtedly, spherification is one of the culinary and production techniques that has transcended trends to become a highly popular process. In fact, this astonishing preparation continues to evolve with new applications and methods, and spherified products—also known as spheres—are now a…
SilicoMold: the most original silicone moulds
Nowadays, silicone moulds have become an indispensable tool in every kitchen due to their versatility and practicality. Whether in haute cuisine, pastry and confectionery, these moulds offer a modern and original alternative to create details with precision and ease, improving both the experience of the…
Use of the Squasher in Mixology
What is the Squasher? Squasher is a pressure emulsifier that helps to unify flavours and aromas contained in a bag, dissolving them homogeneously in a liquid. This innovative machine comes from the world of analysis, and was presented and evolved in 2021 by Marc Álvarez…
“Premier Chocolate Refiner”, the chocolate refining revolution
The Premier Chocolate Refiner is specifically designed for professional use and stands out as one of the best options for chocolate refining. Unlike many table-top conching machines available on the market, the Premier Chocolate Refiner offers a drive system and mechanical components tailored to the…
20th anniversary of smoking in cooking and gastronomy
In 2003, the first edition of the Madrid Fusión congress was held, and it was there that the smoking pipe was used for the first time. The brothers Joan and Jordi Roca surprised everyone by using it on their plate of octopus on plastic film, where…
Taste To Bar: Tailor-Made chocolates with Wet Grinder Twin Stones
When a cook or a pastry chef buys the Twin Stones, he obtains a priceless freedom The ability to decide at all points of the process of their elaboration. So, whether it’s a mustard, a honey, a praliné or a chocolate formula, you can choose…
Cómo crear chocolate con sabor a licor Bean To Bar con la Girovap
Una de las técnicas más actuales del Bean To Bar consiste en integrar sabores a los nibs de cacao antes de su conchado, mediante la técnica de la impregnación. Dentro de esta técnica encontramos los maridajes con licores entre nibs de cacao: Whisky, PX, Ron, Tequila, etc….
Wet grinder Twin Stones – The most versatile melanger on the market
The wet grinder Twin Stones is a table top tilting melanger designed especially for cooks and pastry chefs. Prepared for intensive professional use, it allows you to create perfectly refined, fluid and elastic textures. Make Twin Stones your best ally and unleash your creativity. Create…
Compare: Dry Ice Black VS Triple
Which dry ice condenser is better for me? In this article, we compare Dry Ice Black VS Triple to let you know which is the best for your needs. Dry Ice Black are dry ice condensers, a compact tool to produce blocks and pellets in…
VOM Edible Cloud – FAQ’S – Updated 07/07/2022
What is VOM Edible Cloud? VOM Edible Cloud is a new gastronomic technique that makes it possible to generate flying clouds of fine bubbles filled with helium gas, with an infinite number of flavors and aromas. This is possible thanks to the properties of the…
VOM – Flying Edible Clouds
What is VOM Flying Edible Clouds? VOM is an innovative method to create flying clouds out of helium gas bubbles and a myriad of edible flavors. The “Formula 1” emulsion and VOM accessories bring the chance to generate infinite possibilities. It offers unlimited applications for…
¿What is Dry Ice? All the secrets of a magic ingredient
What is dry ice? Dry ice is the solid state of carbon dioxide or CO2. It is obtained by reducing the pressure and temperature output of liquid CO2 from a cylinder in a controlled manner; this causes the CO2 to be converted into a clean,…