Uses

Replace animal gelatine in your jelly, aspic, flan... recipes using our natural gelling agents : agar-agar; carrageenan, etc.

Discover new culinary aids that will thicken soups, purees in seconds using only a pinch. Explore the smooth unctuous textures.

Make unique instant toppings and glazes. Chose your own colour and flavours.

Improve your home made ice cream and frozen desserts’ texture. Creamier, smoother, less ice cristals, less calories too, etc.

Make truly mouth watering soft melting chocolates. Stabilise your cold bake desserts, obtain firmer ganache, fatty creamy textures using glucose sirop, konjac gum or agar.

Impress guests by serving home made bursting liquid filled bubbles ... You are simply a great chef !

Surprise your taste buds with these sweet or savoury home made spaghetti. A great personal decorative touch to your favourite dishes. Easy and quick to perpare.

Hot or cold, sweet or savoury ? You’ll be amazed by your results !

Make the most of our ingredients to do away with eggs, gluten make unique vegetarian dishes or extra low GI food.

Our ingredients can be rich in dietary fibre, low in fat and calories... Check out some of the healthy properties of our gelling agents (agar, carrageenan), thickeners (tara, guar, inulin, konjac), emulsifiers (soy lecithin), sugar substitutes (maltitol, xylitol).

Description cuisine sous vide

Many ingredients used by Molecular Gastronomy have their use in the Bar : not only ingredients for spherification or reverse spherification (for pearls and bubbles) !

Modifying texture is child’s play with agar or a carrageenan to make jelly cocktails (prefer 2g per 400 ml or double dose for a fnger food texture). Konjac with Xanthan Gum or Carrageenan (50 / 50 ratio at 4g per 600 ml) yields firm yet very flexible jellies that can be set in sheets and oven dried to make films. Use these films to wrap around ice cream or fruit cocktail !

Using xanthan, CMC or MC you can incorporate bubbles in many drinks using a mixer or a blender. You might also try using the Smoking Gun to add flavoured smoke (4 US traditional smoke flavours Kit) with or without the aid of a thickener.

Soy lecithine allows even lighter airy foams with or without the use of a smoke source (an air pump does a great job!) Drop weightless foam onto a dessert dish or next to some starters… Expect some big wows !

Tara gum (2g per 400 to 250 ml) provides an unbeatable low-calorie improvement to runny pineapple, apple or grape juices and yields a truly unctuous drizzle to a spoonable refreshing puree.

Another mixology endeavour is layered cocktails. We highly recommend glucose syrup powder –easy to measure, slightly sweet only- glucose or even more interesting maize dextrins -100 sugar-free, very soluble including in strong spirits : taste your first Irish Coffee with a true non-sweet unaltered whiskey !

Kalys Gastronomy is also the place to shop for exciting surprises (popping candy) or refreshing flavours (xylitol makes a great cooling frost on glasses) and a large selection of containers and original cocktail glasses to serve your most tantalizing mixologic creations (labo tubes or Conik tubes).