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Emulsion is one of the essential techniques in gastronomy, present in most preparations: a creamy sauce, a flavourful oil, a good bonbon, a silky foam, a smooth and shiny dressing, a cocktail that develops in the palate...

We have selected emulsifiers that cover all possible emulsification needs and offer the best results, so that chefs, pastry chefs, ice cream makers, cocktail makers and all the professionals in our sector can master the technique of emulsifying.

Sucrose esters - 650g.

Emulsifying powder 500 g.

Emulsifying paste - 1kg.

Soy lecithin

Liquid glicerine

Beeswax - 500g.