{"title":"Molecular Gastronomy Ingredients for Cooking \u0026 Baking","description":"\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003eExplore our range of molecular gastronomy ingredients designed to transform your cooking and baking with cutting-edge techniques. From spherification to foaming agents, these products enable chefs to experiment with new textures, flavors, and presentations. Ideal for creating innovative dishes with precise control over ingredients and results.\u003c\/h3\u003e","products":[{"product_id":"louis-francois-inulin-chicory-prebiotic-fibre","title":"LOUIS FRANCOIS Inulin – Prebiotic Fibre for Texture \u0026 Sugar Reduction","description":"\u003cp\u003eLouis Francois Inulin is a pure chicory-root fibre used to add body, improve moisture retention, and support sugar or fat reduction in pastry, frozen desserts, confectionery, and beverages. It has a neutral to slightly sweet taste and helps build a smoother texture while adding prebiotic fibre.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse into the liquid phase with moderate heat and stirring. For easier incorporation, premix with part of the sugar or other dry ingredients before adding to liquid. Allow up to 2 hours for full hydration.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 2 to 10% of total recipe weight, depending on the application and the amount of fibre, body, or sugar reduction you want. Start lower in recipes that are new to added fibre.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReduced-sugar batters, doughs, and sponge cakes for added softness and body\u003c\/li\u003e\n\u003cli\u003eFruit fillings, caramels, and fibre-enriched confectionery\u003c\/li\u003e\n\u003cli\u003eIce cream and frozen desserts for better creaminess and reduced iciness\u003c\/li\u003e\n\u003cli\u003eSmoothies, shakes, and beverages for soluble fibre with minimal flavour impact\u003c\/li\u003e\n\u003cli\u003eVegan or functional recipes where you want some fat or sugar replacement\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white to slightly yellow powder with a mild sweetness and no noticeable odour. It is a pure inulin with no additives, has low glycemic impact, and is well suited to clean-label, plant-based, and functional formulations. It needs heat and\/or sugar to disperse properly and takes about 2 hours to fully rehydrate.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with cold-soluble inulins, this pure inulin contains no added sugar, giving you more control over sweetness and formulation. The tradeoff is that it needs heat and\/or sugar, plus resting time, to hydrate properly. That makes it a better fit for professional recipes where ingredient purity and recipe control matter more than instant dispersion.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eExtracted from chicory root.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":42409520726260,"sku":"","price":15.25,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":42409520759028,"sku":"10167","price":56.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISPowderedInulin1_7562b4e0-4bfd-4aeb-8147-74e751a5a8f6.jpg?v=1726703015"},{"product_id":"louis-francois-propure-hot-potato-protein","title":"LOUIS FRANCOIS Hot Potato Protein – Egg White Substitute for Meringues \u0026 Macarons","description":"\u003cp\u003e\u003cspan\u003eLouis Francois Hot Potato Protein, also known as ProPure Hot Potato, is a professional potato protein isolate used as an egg white substitute for whipped and baked applications. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version provides stronger binding, gelling, and coagulating support, making it the better choice when you want a whipped preparation to stay stable during cooking and bake with more structure.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It can then be whipped with sugar and incorporated into the rest of the formula as needed.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eFor applications that need more structure, stability during cooking, or stronger coagulation, usage can be brought closer to 2%.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eApplications \/ Practical Uses\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is best suited to baked and cooked whipped applications, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003emeringues\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003emacarons\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ebiscuits\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esponge or sheet cakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eother whipped recipes that need more body and hold\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eIn practical use, this is the better option when you want the final result to feel more stable, more set, and more supported after baking. It is the more structure-driven version of the two.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eObservations\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHot Potato Protein is supplied as a white to grey or brown powder with no off smell. It contains minimum 90% protein, has a pH of 6–8, minimum 85% solubility, and a listed gel strength of 1.4 to 1.9 N. Nutritional information lists 90.5 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eDifferences from Cold Potato Protein\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eCompared with the Cold version, hot potato protein brings more binding and gelling effect and is better suited to recipes that need more structure, more cooking stability, and stronger coagulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOrigin\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis product is made from potato protein isolate.\u003c\/span\u003e\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":34836563722401,"sku":"","price":21.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":34836582432929,"sku":"10274","price":227.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISHotPotatoProtein1.jpg?v=1774736346"},{"product_id":"sosa-cold-inulin-prebiotic-fibre-500g","title":"SOSA Cold Inulin – Prebiotic Fibre for Baking \u0026 Creamy Textures, 500g","description":"\u003cp data-start=\"199\" data-end=\"585\" class=\"\"\u003eSOSA Cold Inulin is a 100% plant-based, prebiotic dietary fiber extracted from chicory root. Designed for versatility, it enhances texture and creaminess in both hot and cold preparations. With a composition of 90% fiber and 10% sugars, it offers a mild sweetness, making it an excellent partial substitute for fat and sugar in various recipes.\u003c\/p\u003e\n\u003ch3 data-start=\"592\" data-end=\"623\" class=\"\"\u003e\u003cstrong data-start=\"596\" data-end=\"621\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"624\" data-end=\"1276\"\u003e\n\u003cli data-start=\"624\" data-end=\"814\" class=\"\"\u003e\n\u003cp data-start=\"626\" data-end=\"814\" class=\"\"\u003e\u003cstrong data-start=\"626\" data-end=\"649\"\u003eTexture Enhancement\u003c\/strong\u003e: Provides a creamy mouthfeel and a slight fatty sensation, enriching the texture of preparations without adding actual fats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"815\" data-end=\"979\" class=\"\"\u003e\n\u003cp data-start=\"817\" data-end=\"979\" class=\"\"\u003e\u003cstrong data-start=\"817\" data-end=\"836\"\u003eSugar Reduction\u003c\/strong\u003e: Its mild sweetness allows for partial sugar replacement, aiding in the creation of healthier recipes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"980\" data-end=\"1148\" class=\"\"\u003e\n\u003cp data-start=\"982\" data-end=\"1148\" class=\"\"\u003e\u003cstrong data-start=\"982\" data-end=\"1001\"\u003eCold Solubility\u003c\/strong\u003e: Easily dissolves in cold liquids with strong agitation, eliminating the need for heat during preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1149\" data-end=\"1276\" class=\"\"\u003e\n\u003cp data-start=\"1151\" data-end=\"1276\" class=\"\"\u003e\u003cstrong data-start=\"1151\" data-end=\"1173\"\u003ePrebiotic Benefits\u003c\/strong\u003e: Supports digestive health by promoting beneficial gut bacteria.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1283\" data-end=\"1310\" class=\"\"\u003e\u003cstrong data-start=\"1287\" data-end=\"1308\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1311\" data-end=\"1690\"\u003e\n\u003cli data-start=\"1311\" data-end=\"1416\" class=\"\"\u003e\n\u003cp data-start=\"1313\" data-end=\"1416\" class=\"\"\u003e\u003cstrong data-start=\"1313\" data-end=\"1326\"\u003eHydration\u003c\/strong\u003e: Dissolve in hot or cold liquids using strong agitation (e.g., blender) for one minute.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1417\" data-end=\"1554\" class=\"\"\u003e\n\u003cp data-start=\"1419\" data-end=\"1554\" class=\"\"\u003e\u003cstrong data-start=\"1419\" data-end=\"1430\"\u003eResting\u003c\/strong\u003e: Allow the mixture to rest at 5 °C for at least 12 hours to achieve full hydration.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1555\" data-end=\"1690\" class=\"\"\u003e\n\u003cp data-start=\"1557\" data-end=\"1690\" class=\"\"\u003e\u003cstrong data-start=\"1557\" data-end=\"1569\"\u003eFreezing\u003c\/strong\u003e: The hydrated product is 100% freezable, maintaining its properties after thawing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1697\" data-end=\"1719\" class=\"\"\u003e\u003cstrong data-start=\"1701\" data-end=\"1717\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1720\" data-end=\"2134\"\u003e\n\u003cli data-start=\"1720\" data-end=\"1869\" class=\"\"\u003e\n\u003cp data-start=\"1722\" data-end=\"1869\" class=\"\"\u003e\u003cstrong data-start=\"1722\" data-end=\"1741\"\u003ePastry \u0026amp; Baking\u003c\/strong\u003e: Ideal for creams, mousses, cremeux, and baked goods, providing structure and moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1870\" data-end=\"2013\" class=\"\"\u003e\n\u003cp data-start=\"1872\" data-end=\"2013\" class=\"\"\u003e\u003cstrong data-start=\"1872\" data-end=\"1891\"\u003eFrozen Desserts\u003c\/strong\u003e: Enhances texture in ice creams and sorbets without the need for additional fats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2014\" data-end=\"2134\" class=\"\"\u003e\n\u003cp data-start=\"2016\" data-end=\"2134\" class=\"\"\u003e\u003cstrong data-start=\"2016\" data-end=\"2037\"\u003eMeringues \u0026amp; Foams\u003c\/strong\u003e: Improves stability and mouthfeel in whipped preparations.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2141\" data-end=\"2169\" class=\"\"\u003e\u003cstrong data-start=\"2145\" data-end=\"2167\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2170\" data-end=\"2374\"\u003e\n\u003cli data-start=\"2170\" data-end=\"2225\" class=\"\"\u003e\n\u003cp data-start=\"2172\" data-end=\"2225\" class=\"\"\u003e\u003cstrong data-start=\"2172\" data-end=\"2187\"\u003eGeneral Use\u003c\/strong\u003e: 50–100 g per liter of preparation.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2226\" data-end=\"2374\" class=\"\"\u003e\n\u003cp data-start=\"2228\" data-end=\"2256\" class=\"\"\u003e\u003cstrong data-start=\"2228\" data-end=\"2253\"\u003eSpecific Applications\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul data-start=\"2259\" data-end=\"2374\"\u003e\n\u003cli data-start=\"2259\" data-end=\"2279\" class=\"\"\u003e\n\u003cp data-start=\"2261\" data-end=\"2279\" class=\"\"\u003eMeringues: 5–10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2282\" data-end=\"2300\" class=\"\"\u003e\n\u003cp data-start=\"2284\" data-end=\"2300\" class=\"\"\u003eMousses: 5–10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2303\" data-end=\"2374\" class=\"\"\u003e\n\u003cp data-start=\"2305\" data-end=\"2374\" class=\"\"\u003eIce creams and sorbets: 5–20%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2381\" data-end=\"2402\" class=\"\"\u003e\u003cstrong data-start=\"2385\" data-end=\"2400\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2403\" data-end=\"2587\"\u003e\n\u003cli data-start=\"2403\" data-end=\"2456\" class=\"\"\u003e\n\u003cp data-start=\"2405\" data-end=\"2456\" class=\"\"\u003e\u003cstrong data-start=\"2405\" data-end=\"2416\"\u003eDietary\u003c\/strong\u003e: Suitable for vegetarians and vegans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2457\" data-end=\"2508\" class=\"\"\u003e\n\u003cp data-start=\"2459\" data-end=\"2508\" class=\"\"\u003e\u003cstrong data-start=\"2459\" data-end=\"2477\"\u003eCertifications\u003c\/strong\u003e: Halal and Kosher certified.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2509\" data-end=\"2555\" class=\"\"\u003e\n\u003cp data-start=\"2511\" data-end=\"2555\" class=\"\"\u003e\u003cstrong data-start=\"2511\" data-end=\"2524\"\u003eAllergens\u003c\/strong\u003e: Free from common allergens.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1645\" data-end=\"1665\" class=\"\"\u003e\u003cstrong data-start=\"1645\" data-end=\"1665\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":35063297441953,"sku":"50063","price":42.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAColdInuline.jpg?v=1594752099"},{"product_id":"sosa-hot-inulin-prebiotic-texturizer-500g","title":"SOSA Hot Inulin – Prebiotic Texturizer for Creams \u0026 Baking, 500g","description":"\u003cp data-start=\"174\" data-end=\"551\" class=\"\"\u003eSOSA Hot Inulin is a premium, high-purity prebiotic fibre extracted entirely from chicory root, developed for advanced texture modification in modern pastry and culinary applications. With its exceptional texturizing properties, this inulin produces a creamy, fatty mouthfeel in low-fat or fat-free recipes—without altering the flavour of the final product.\u003c\/p\u003e\n\u003cp data-start=\"553\" data-end=\"728\" class=\"\"\u003eUnlike cold-soluble inulins, this version is optimized for hot processing, offering superior structure and creaminess in creams, mousses, baked goods, and frozen desserts.\u003c\/p\u003e\n\u003ch3 data-start=\"735\" data-end=\"766\" class=\"\"\u003e\u003cstrong data-start=\"739\" data-end=\"764\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"767\" data-end=\"1006\"\u003e\n\u003cli data-start=\"767\" data-end=\"843\" class=\"\"\u003e\n\u003cp data-start=\"769\" data-end=\"843\" class=\"\"\u003eExcellent \u003cstrong data-start=\"779\" data-end=\"803\"\u003etexturizing capacity\u003c\/strong\u003e, delivering a smooth, fatty sensation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"844\" data-end=\"871\" class=\"\"\u003e\n\u003cp data-start=\"846\" data-end=\"871\" class=\"\"\u003eNeutral flavour profile\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"872\" data-end=\"921\" class=\"\"\u003e\n\u003cp data-start=\"874\" data-end=\"921\" class=\"\"\u003eHelps prevent \u003cstrong data-start=\"888\" data-end=\"901\"\u003esyneresis\u003c\/strong\u003e during defrosting\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"922\" data-end=\"964\" class=\"\"\u003e\n\u003cp data-start=\"924\" data-end=\"964\" class=\"\"\u003eThermo-reversible between \u003cstrong data-start=\"950\" data-end=\"962\"\u003e35–40 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"965\" data-end=\"1006\" class=\"\"\u003e\n\u003cp data-start=\"967\" data-end=\"1006\" class=\"\"\u003eBegins to lose function above \u003cstrong data-start=\"997\" data-end=\"1006\"\u003e70 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1013\" data-end=\"1040\" class=\"\"\u003e\u003cstrong data-start=\"1017\" data-end=\"1038\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1041\" data-end=\"1251\"\u003e\n\u003cli data-start=\"1041\" data-end=\"1092\" class=\"\"\u003e\n\u003cp data-start=\"1043\" data-end=\"1092\" class=\"\"\u003eDisperse into liquid with \u003cstrong data-start=\"1069\" data-end=\"1090\"\u003evigorous stirring\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1093\" data-end=\"1145\" class=\"\"\u003e\n\u003cp data-start=\"1095\" data-end=\"1145\" class=\"\"\u003eHeat between \u003cstrong data-start=\"1108\" data-end=\"1120\"\u003e50–70 °C\u003c\/strong\u003e for optimal solubility\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1205\" class=\"\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1205\" class=\"\"\u003eChill to \u003cstrong data-start=\"1157\" data-end=\"1165\"\u003e5 °C\u003c\/strong\u003e and rest for 2 hours to fully hydrate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1206\" data-end=\"1251\" class=\"\"\u003e\n\u003cp data-start=\"1208\" data-end=\"1251\" class=\"\"\u003eCan be frozen without loss of functionality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1258\" data-end=\"1280\" class=\"\"\u003e\u003cstrong data-start=\"1262\" data-end=\"1278\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1281\" data-end=\"1482\"\u003e\n\u003cli data-start=\"1281\" data-end=\"1342\" class=\"\"\u003e\n\u003cp data-start=\"1283\" data-end=\"1342\" class=\"\"\u003e\u003cstrong data-start=\"1283\" data-end=\"1312\"\u003eCremeux and pastry creams\u003c\/strong\u003e (with or without added fat)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1343\" data-end=\"1391\" class=\"\"\u003e\n\u003cp data-start=\"1345\" data-end=\"1391\" class=\"\"\u003e\u003cstrong data-start=\"1345\" data-end=\"1368\"\u003eFat-reduced mousses\u003c\/strong\u003e and whipped fillings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1392\" data-end=\"1429\" class=\"\"\u003e\n\u003cp data-start=\"1394\" data-end=\"1429\" class=\"\"\u003e\u003cstrong data-start=\"1394\" data-end=\"1427\"\u003eIce cream and frozen desserts\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1430\" data-end=\"1482\" class=\"\"\u003e\n\u003cp data-start=\"1432\" data-end=\"1482\" class=\"\"\u003e\u003cstrong data-start=\"1432\" data-end=\"1447\"\u003eBaked goods\u003c\/strong\u003e with reduced butter or oil content\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1489\" data-end=\"1517\" class=\"\"\u003e\u003cstrong data-start=\"1493\" data-end=\"1515\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1518\" data-end=\"1595\"\u003e\n\u003cli data-start=\"1518\" data-end=\"1595\" class=\"\"\u003e\n\u003cp data-start=\"1520\" data-end=\"1595\" class=\"\"\u003e\u003cstrong data-start=\"1520\" data-end=\"1539\"\u003e50–200 g per kg\u003c\/strong\u003e, depending on desired texture and fat replacement ratio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1602\" data-end=\"1623\" class=\"\"\u003e\u003cstrong data-start=\"1606\" data-end=\"1621\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1624\" data-end=\"1704\"\u003e\n\u003cli data-start=\"1624\" data-end=\"1657\" class=\"\"\u003e\n\u003cp data-start=\"1626\" data-end=\"1657\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1658\" data-end=\"1688\" class=\"\"\u003e\n\u003cp data-start=\"1660\" data-end=\"1688\" class=\"\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1689\" data-end=\"1704\" class=\"\"\u003e\n\u003cp data-start=\"1691\" data-end=\"1704\" class=\"\"\u003eAllergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1706\" data-end=\"1726\" class=\"\"\u003e\u003cstrong data-start=\"1706\" data-end=\"1726\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":40023059300513,"sku":"48692","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAHotInulin_600g.jpg?v=1623119057"},{"product_id":"louis-francois-maltodextrin-16de","title":"LOUIS FRANCOIS Maltodextrin 16 DE – Neutral Bulking Agent for Sweet \u0026 Savoury, 5kg","description":"\u003cp\u003eLouis Francois Maltodextrin 16 DE is a neutral bulking agent made from corn starch. It adds body, binding, and light viscosity with very little sweetness, making it useful when you want structure and solids without noticeably changing flavour. It works well in both sweet and savoury applications, including pastry, sauces, dry blends, and spray-dried preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse directly into hot or cold liquids, or blend with dry ingredients for even incorporation. It is also suitable for emulsified systems and spray-drying applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and the amount of body or binding you want.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdds body and stability to sauces, soups, and dressings without strongly affecting flavour\u003c\/li\u003e\n\u003cli\u003eImproves sheen and texture in bakery glazes\u003c\/li\u003e\n\u003cli\u003eWorks as a carrier for flavours and oils in dry mixes and spray-dried applications\u003c\/li\u003e\n\u003cli\u003eHelps support binding and texture in fermented meat products\u003c\/li\u003e\n\u003cli\u003eUseful in baby food, dietetic products, protein bars, and other formulas where mild flavour matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white powder with a neutral taste and smell. It has low hygroscopicity, dissolves well in water, and provides light viscosity with low sweetness. Its sweetness as about 16% of sucrose.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with sweeter or more hygroscopic maltodextrins, this 16 DE version is better suited to applications where you want more binding, viscosity, and moisture control with minimal sweetness. It is also a practical choice when you need better performance in dry blends, spray-drying, or fat-to-powder applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eDerived from corn starch through enzymatic conversion and spray-drying.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":41158104416417,"sku":"10166","price":181.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUIS_FRANCOIS_Maltodextrin_16DE.jpg?v=1744322423"},{"product_id":"sosa-ascorbic-acid","title":"SOSA Ascorbic Acid (Vitamin C)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSosa's Ascorbic Acid powder (also known as \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eVitamin C)\u003c\/span\u003e is made of 100% natural origin and can be used to acidify food or to prevent oxidation, particularly in fruit and vegetables.\u003c\/p\u003e\n\u003cp\u003eFor optimal use, apply directly.  This acid is also liquid-soluble.  You can use this product to make fruit washes, fruit syrups, Macedonia salads, juices, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProperties:\u003c\/strong\u003e  Acidulant, antioxidant and bread improver\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e Apply directly to products. Soluble in liquid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApplication:\u003c\/strong\u003e Used as an acidifier or antioxidant in foods, especially fruits and vegetables\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElaborations:\u003c\/strong\u003e All types of preparations where an antioxidant is needed: fruit dips, preserved fruit, fruit salads, juices, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRecommended Dosage:\u003c\/strong\u003e\u003cspan\u003e 0.05g \/L or 30-50g \/L (dependant on use)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for vegetarians. Kosher and Halal.\u003c\/p\u003e\n\u003cp\u003eAllergens: No allergens\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct of Spain.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"1kg","offer_id":43776871760116,"sku":"37083","price":78.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAAscorbicAcid1.jpg?v=1676618516"},{"product_id":"sosa-sodium-alginate-gelling-agent","title":"SOSA Sodium Alginate – Molecular Gelling Agent, 750g","description":"\u003cp data-start=\"266\" data-end=\"566\" class=\"\"\u003eSodium Alginate is a natural hydrocolloid derived from various types of brown algae, including \u003cem data-start=\"365\" data-end=\"372\"\u003eFucus\u003c\/em\u003e, \u003cem data-start=\"374\" data-end=\"385\"\u003eLaminaria\u003c\/em\u003e, and \u003cem data-start=\"391\" data-end=\"404\"\u003eMacrocystis\u003c\/em\u003e. It is best known for its ability to form gels in the presence of calcium, making it a key ingredient for spherification techniques in modern gastronomy.\u003c\/p\u003e\n\u003cp data-start=\"568\" data-end=\"885\" class=\"\"\u003eThis gelling action allows chefs to encapsulate liquids in delicate, thermo-reversible membranes, creating visually striking “caviar” pearls, spheres, and other textures that deliver an intense burst of flavour in the mouth. Its versatility has made it a staple in both avant-garde pastry and savoury cuisine.\u003c\/p\u003e\n\u003ch3 data-start=\"892\" data-end=\"923\" class=\"\"\u003e\u003cstrong data-start=\"896\" data-end=\"921\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"924\" data-end=\"1142\"\u003e\n\u003cli data-start=\"924\" data-end=\"991\" class=\"\"\u003e\n\u003cp data-start=\"926\" data-end=\"991\" class=\"\"\u003eGels in contact with calcium (direct or reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"992\" data-end=\"1025\" class=\"\"\u003e\n\u003cp data-start=\"994\" data-end=\"1025\" class=\"\"\u003eThermo-reversible when heated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1026\" data-end=\"1079\" class=\"\"\u003e\n\u003cp data-start=\"1028\" data-end=\"1079\" class=\"\"\u003eActs as a \u003cstrong data-start=\"1038\" data-end=\"1051\"\u003ethickener\u003c\/strong\u003e in the absence of calcium\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1080\" data-end=\"1142\" class=\"\"\u003e\n\u003cp data-start=\"1082\" data-end=\"1142\" class=\"\"\u003eCold or hot soluble (with better results when hydrated cold)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1149\" data-end=\"1169\" class=\"\"\u003e\u003cstrong data-start=\"1153\" data-end=\"1167\"\u003eHow to Use\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1170\" data-end=\"1514\"\u003e\n\u003cli data-start=\"1170\" data-end=\"1282\" class=\"\"\u003e\n\u003cp data-start=\"1172\" data-end=\"1282\" class=\"\"\u003e\u003cstrong data-start=\"1172\" data-end=\"1197\"\u003eDirect Spherification\u003c\/strong\u003e: Add alginate to the base liquid and blend vigorously. Rest to remove air bubbles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1283\" data-end=\"1438\" class=\"\"\u003e\n\u003cp data-start=\"1285\" data-end=\"1438\" class=\"\"\u003e\u003cstrong data-start=\"1285\" data-end=\"1311\"\u003eReverse Spherification\u003c\/strong\u003e: Dissolve alginate in mineral water for the external bath; the base liquid should contain calcium or calcium gluconolactate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1439\" data-end=\"1514\" class=\"\"\u003e\n\u003cp data-start=\"1441\" data-end=\"1514\" class=\"\"\u003eAdd \u003cstrong data-start=\"1445\" data-end=\"1454\"\u003esugar\u003c\/strong\u003e to aid incorporation. Use a hand blender to avoid clumping.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1521\" data-end=\"1549\" class=\"\"\u003e\u003cstrong data-start=\"1525\" data-end=\"1547\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1550\" data-end=\"1631\"\u003e\n\u003cli data-start=\"1550\" data-end=\"1631\" class=\"\"\u003e\n\u003cp data-start=\"1552\" data-end=\"1631\" class=\"\"\u003e\u003cstrong data-start=\"1552\" data-end=\"1566\"\u003e5 g per kg\u003c\/strong\u003e of preparation (for both spherification and thickening purposes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1638\" data-end=\"1660\" class=\"\"\u003e\u003cstrong data-start=\"1642\" data-end=\"1658\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1661\" data-end=\"1806\"\u003e\n\u003cli data-start=\"1661\" data-end=\"1700\" class=\"\"\u003e\n\u003cp data-start=\"1663\" data-end=\"1700\" class=\"\"\u003eMolecular “caviar,” pearls, spheres\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1701\" data-end=\"1741\" class=\"\"\u003e\n\u003cp data-start=\"1703\" data-end=\"1741\" class=\"\"\u003eVegan ravioli or encapsulated sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1742\" data-end=\"1806\" class=\"\"\u003e\n\u003cp data-start=\"1744\" data-end=\"1806\" class=\"\"\u003eFruit juices, purées, and dairy foams (reverse spherification)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1813\" data-end=\"1835\" class=\"\"\u003e\u003cstrong data-start=\"1817\" data-end=\"1833\"\u003eObservations\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1836\" data-end=\"2080\"\u003e\n\u003cli data-start=\"1836\" data-end=\"1909\" class=\"\"\u003e\n\u003cp data-start=\"1838\" data-end=\"1909\" class=\"\"\u003eRequires \u003cstrong data-start=\"1847\" data-end=\"1857\"\u003epH ≥ 4\u003c\/strong\u003e and \u003cstrong data-start=\"1862\" data-end=\"1885\"\u003ewater content ≥ 80%\u003c\/strong\u003e for effective gelling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1910\" data-end=\"1978\" class=\"\"\u003e\n\u003cp data-start=\"1912\" data-end=\"1978\" class=\"\"\u003eAvoid fatty or alcoholic mediums, which interfere with hydration\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1979\" data-end=\"2031\" class=\"\"\u003e\n\u003cp data-start=\"1981\" data-end=\"2031\" class=\"\"\u003eUse \u003cstrong data-start=\"1985\" data-end=\"2002\"\u003emineral water\u003c\/strong\u003e for reverse spherification\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2032\" data-end=\"2080\" class=\"\"\u003e\n\u003cp data-start=\"2034\" data-end=\"2080\" class=\"\"\u003eDoes not gel without calcium—will only thicken\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"2087\" data-end=\"2108\" class=\"\"\u003e\u003cstrong data-start=\"2091\" data-end=\"2106\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"2109\" data-end=\"2180\"\u003e\n\u003cli data-start=\"2109\" data-end=\"2148\" class=\"\"\u003e\n\u003cp data-start=\"2111\" data-end=\"2148\" class=\"\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2149\" data-end=\"2180\" class=\"\"\u003e\n\u003cp data-start=\"2151\" data-end=\"2180\" class=\"\"\u003eGluten-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/OL5_GHQDl3M\" title=\"Coulant Omelette · Alginat · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965005725940,"sku":"38467","price":192.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAAlginate_750g1.jpg?v=1684035049"},{"product_id":"sosa-calcium-chloride-direct-spherification","title":"SOSA Calcium Chloride – For Direct Spherification, 750g","description":"\u003cp data-start=\"206\" data-end=\"600\" class=\"\"\u003eCalcium Chloride is a fast-acting calcium salt widely used in direct spherification, a technique in molecular gastronomy that allows you to encapsulate liquids in a thin gel membrane, producing visually striking pearls, spheres, or “caviars.” This process creates a burst of flavour and texture in the mouth and has become a hallmark of modern pastry and culinary presentations.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"879\" class=\"\"\u003eIn the spherification process, Calcium Chloride is used to create the reactive bath that interacts with Sodium Alginate, forming a gel-like skin around the liquid when droplets are submerged. It dissolves easily in water and does not require blending with a hand mixer.\u003c\/p\u003e\n\u003ch3 data-start=\"886\" data-end=\"917\" class=\"\"\u003e\u003cstrong data-start=\"890\" data-end=\"915\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"918\" data-end=\"1085\"\u003e\n\u003cli data-start=\"918\" data-end=\"977\" class=\"\"\u003e\n\u003cp data-start=\"920\" data-end=\"977\" class=\"\"\u003eReacts instantly with sodium alginate for gel formation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"978\" data-end=\"1023\" class=\"\"\u003e\n\u003cp data-start=\"980\" data-end=\"1023\" class=\"\"\u003eHighly soluble in water without agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1024\" data-end=\"1085\" class=\"\"\u003e\n\u003cp data-start=\"1026\" data-end=\"1085\" class=\"\"\u003eUsed exclusively in \u003cstrong data-start=\"1046\" data-end=\"1071\"\u003edirect spherification\u003c\/strong\u003e (not reverse)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1092\" data-end=\"1119\" class=\"\"\u003e\u003cstrong data-start=\"1096\" data-end=\"1117\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1120\" data-end=\"1287\"\u003e\n\u003cli data-start=\"1120\" data-end=\"1178\" class=\"\"\u003e\n\u003cp data-start=\"1122\" data-end=\"1178\" class=\"\"\u003eMix into \u003cstrong data-start=\"1131\" data-end=\"1148\"\u003emineral water\u003c\/strong\u003e to prepare the gelling bath\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1179\" data-end=\"1217\" class=\"\"\u003e\n\u003cp data-start=\"1181\" data-end=\"1217\" class=\"\"\u003eNo blending (turbomixing) required\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1218\" data-end=\"1287\" class=\"\"\u003e\n\u003cp data-start=\"1220\" data-end=\"1287\" class=\"\"\u003eIdeal for producing small spheres, pearls, and fluid gels on demand\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1294\" data-end=\"1316\" class=\"\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1314\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1317\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1317\" data-end=\"1388\" class=\"\"\u003e\n\u003cp data-start=\"1319\" data-end=\"1388\" class=\"\"\u003eDirect spherification bath for juices, infusions, cocktails, sauces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1389\" data-end=\"1442\" class=\"\"\u003e\n\u003cp data-start=\"1391\" data-end=\"1442\" class=\"\"\u003eCulinary plating, canapé garnishes, modern desserts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1449\" data-end=\"1477\" class=\"\"\u003e\u003cstrong data-start=\"1453\" data-end=\"1475\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1478\" data-end=\"1547\"\u003e\n\u003cli data-start=\"1478\" data-end=\"1547\" class=\"\"\u003e\n\u003cp data-start=\"1480\" data-end=\"1547\" class=\"\"\u003e\u003cstrong data-start=\"1480\" data-end=\"1500\"\u003e8–10 g per litre\u003c\/strong\u003e of mineral water (adjust based on sphere size)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1554\" data-end=\"1575\" class=\"\"\u003e\u003cstrong data-start=\"1558\" data-end=\"1573\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-start=\"1576\" data-end=\"1644\"\u003e\n\u003cli data-start=\"1576\" data-end=\"1609\" class=\"\"\u003e\n\u003cp data-start=\"1578\" data-end=\"1609\" class=\"\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1610\" data-end=\"1644\" class=\"\"\u003e\n\u003cp data-start=\"1612\" data-end=\"1644\" class=\"\"\u003eFood-grade, professional quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1646\" data-end=\"1666\" class=\"\"\u003e\u003cstrong data-start=\"1646\" data-end=\"1666\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/CUzEBYzU2ig\" title=\"Yoghourt Sphere · Alginat \/ Clorur \/ Kit pH · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe title=\"Cacao Caviar · Alginat \/ Clorur \/ Kit pH · Texturizers\" src=\"https:\/\/www.youtube.com\/embed\/Ua5v_Es3zs4\" height=\"500\" width=\"889\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965006446836,"sku":"38548","price":48.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAChloride_750g1.jpg?v=1684036745"},{"product_id":"sosa-gluconolactate-reverse-spherification-calcium","title":"SOSA Gluconolactate – For Reverse Spherification, 500g","description":"\u003cp class=\"\" data-end=\"581\" data-start=\"239\"\u003eCalcium Gluconolactate is a blend of calcium gluconate and calcium lactate, specially formulated to increase the calcium content of liquids without altering their flavour. This makes it ideal for reverse spherification, where the base liquid must contain calcium to form a gel coating when submerged in a sodium alginate bath.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"797\" data-start=\"583\"\u003eUnlike calcium chloride, which can impart bitterness, Calcium Gluconolactate is completely tasteless, allowing chefs to work with delicate or sweet ingredients while maintaining the integrity of their flavours.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"835\" data-start=\"804\"\u003e\u003cstrong data-end=\"833\" data-start=\"808\"\u003eFunctional Properties\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1072\" data-start=\"836\"\u003e\n\u003cli class=\"\" data-end=\"893\" data-start=\"836\"\u003e\n\u003cp class=\"\" data-end=\"893\" data-start=\"838\"\u003eEnriches liquids with calcium without affecting taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"948\" data-start=\"894\"\u003e\n\u003cp class=\"\" data-end=\"948\" data-start=\"896\"\u003eEnables reverse spherification with alginate baths\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1008\" data-start=\"949\"\u003e\n\u003cp class=\"\" data-end=\"1008\" data-start=\"951\"\u003eIdeal for dairy-free, low-calcium, or clarified liquids\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1072\" data-start=\"1009\"\u003e\n\u003cp class=\"\" data-end=\"1072\" data-start=\"1011\"\u003eDissolves easily into mixtures without the need for agitation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1106\" data-start=\"1079\"\u003e\u003cstrong data-end=\"1104\" data-start=\"1083\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1220\" data-start=\"1107\"\u003e\n\u003cli class=\"\" data-end=\"1158\" data-start=\"1107\"\u003e\n\u003cp class=\"\" data-end=\"1158\" data-start=\"1109\"\u003eAdd directly to the liquid you wish to spherify\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1190\" data-start=\"1159\"\u003e\n\u003cp class=\"\" data-end=\"1190\" data-start=\"1161\"\u003eBlend until fully dissolved\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1220\" data-start=\"1191\"\u003e\n\u003cp class=\"\" data-end=\"1220\" data-start=\"1193\"\u003eNo impact on aroma or taste\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1249\" data-start=\"1227\"\u003e\u003cstrong data-end=\"1247\" data-start=\"1231\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1471\" data-start=\"1250\"\u003e\n\u003cli class=\"\" data-end=\"1312\" data-start=\"1250\"\u003e\n\u003cp class=\"\" data-end=\"1312\" data-start=\"1252\"\u003eReverse spherification for fruit juices, cocktails, purées\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1394\" data-start=\"1313\"\u003e\n\u003cp class=\"\" data-end=\"1394\" data-start=\"1315\"\u003eUse with sodium alginate baths to create stable spheres with liquid interiors\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1471\" data-start=\"1395\"\u003e\n\u003cp class=\"\" data-end=\"1471\" data-start=\"1397\"\u003eUseful in modernist pastry, plated desserts, and fine dining presentations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1506\" data-start=\"1478\"\u003e\u003cstrong data-end=\"1504\" data-start=\"1482\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cli class=\"\" data-end=\"1534\" data-start=\"1507\"\u003e\n\u003cp class=\"\" data-end=\"1534\" data-start=\"1509\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1509\"\u003e20 g per kg\u003c\/strong\u003e of liquid\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1562\" data-start=\"1541\"\u003e\u003cstrong data-end=\"1560\" data-start=\"1545\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1685\" data-start=\"1563\"\u003e\n\u003cli class=\"\" data-end=\"1596\" data-start=\"1563\"\u003e\n\u003cp class=\"\" data-end=\"1596\" data-start=\"1565\"\u003eVegan and vegetarian friendly\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1634\" data-start=\"1597\"\u003e\n\u003cp class=\"\" data-end=\"1634\" data-start=\"1599\"\u003eTasteless, food-grade formulation\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1685\" data-start=\"1635\"\u003e\n\u003cp class=\"\" data-end=\"1685\" data-start=\"1637\"\u003eSuitable for both sweet and savoury applications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1707\" data-start=\"1687\"\u003e\u003cstrong data-end=\"1707\" data-start=\"1687\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDIRECT SPHERIFICATION: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo make direct spherification, basically three baths are used:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eIn the first we will put the product that we want to spherify together with Alginate. We will apply turmix, leaving it at rest until the total loss of air. The acidity level of the product must be taken into account: if it has a pH of less than 4 in this same bath, we will add sodium citrate (pH Kit) in the right amount. If we exceed it, we will give the product a bad taste.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the second bathroom with Chloride. They will put 5 to 8 g per liter, depending on the size of the sphere. The Alginate reaction occurs when it comes into contact with the Chloride bath, forming a layer that will gel inwards. The more time elapses in the bath, the more gelled it will be, until it is completely gelled.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn the third and last bath we will put water, which will be used to clean the spheres, basically to remove the bad taste produced by calcium chloride.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eREVERSE SPHERIFICATION:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThose liquids, which by their very nature contain calcium, such as dairy products, must be spherified in reverse, that is, inverting the first two baths. The same will happen with products to which Gluconolactate is added. We also work with three baths:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the first we will put the product with its own calcium or with Gluconolactate. If the product does not have the appropriate density, we will add 6 g of Gelespessa (2 g Xanthan) per kilo, in order to obtain enough weight so that the sphere we form can be submerged in the second bath. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the second bath we will put a liter of mineral water (without calcium) with 5 g of Alginate. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eIn the third and last bath we will put plain water to clean the spheres. Thanks to the inversion of baths, a sphere is obtained that always remains liquid on the inside, since the layer that forms gels on the outside.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e=====\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/9zDAhuDZBBg\" title=\"Raspberry Spherification · Alginate and Gluconolactat · Texturizers\"\u003e\u003c\/iframe\u003e\u003ciframe width=\"889\" height=\"500\" src=\"https:\/\/www.youtube.com\/embed\/f2lO-cBVRVI\" title=\"Liquorice Caviar · Gluconolectat \/ Alginate · Texturizers\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":43965006545140,"sku":"38683","price":44.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAGluconolactate_500g1.jpg?v=1684037845"},{"product_id":"sosa-potatowhip-egg-white-substitute-300g","title":"SOSA Potatowhip – Potato Protein Egg White Substitute, 300g","description":"\u003cp class=\"\" data-end=\"539\" data-start=\"223\"\u003eSOSA Potatowhip is a deodorized potato protein powder designed to replicate the functional properties of egg white powder in modern baking and pastry. It offers excellent foaming, emulsifying, and gelling performance, making it a reliable substitute for albumin in both cold and hot applications.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"796\" data-start=\"541\"\u003eIdeal for vegan and egg-free recipes, Potatowhip is also suitable for ovo-vegetarian and ovo-lacto vegetarian diets. Its coagulant capacity enables it to work not only as a foaming agent but also as a structural binder in baked goods and desserts.\u003c\/p\u003e\n\u003ch3 class=\"\" data-end=\"830\" data-start=\"803\"\u003e\u003cstrong data-end=\"828\" data-start=\"807\"\u003eUse \u0026amp; Preparation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1031\" data-start=\"831\"\u003e\n\u003cli class=\"\" data-end=\"874\" data-start=\"831\"\u003e\n\u003cp class=\"\" data-end=\"874\" data-start=\"833\"\u003eWorks in both cold and hot preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"939\" data-start=\"875\"\u003e\n\u003cp class=\"\" data-end=\"939\" data-start=\"877\"\u003eCan be used as a direct substitute for egg whites or albumin\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1031\" data-start=\"940\"\u003e\n\u003cp class=\"\" data-end=\"1031\" data-start=\"942\"\u003eBlend thoroughly into the recipe’s liquid phase to activate foaming or gelling properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1060\" data-start=\"1038\"\u003e\u003cstrong data-end=\"1058\" data-start=\"1042\"\u003eApplications\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1207\" data-start=\"1061\"\u003e\n\u003cli class=\"\" data-end=\"1093\" data-start=\"1061\"\u003e\n\u003cp class=\"\" data-end=\"1093\" data-start=\"1063\"\u003eVegan meringues and macarons\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1129\" data-start=\"1094\"\u003e\n\u003cp class=\"\" data-end=\"1129\" data-start=\"1096\"\u003eSponge cakes and foamed batters\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1169\" data-start=\"1130\"\u003e\n\u003cp class=\"\" data-end=\"1169\" data-start=\"1132\"\u003eMarshmallows, mousses, and soufflés\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1207\" data-start=\"1170\"\u003e\n\u003cp class=\"\" data-end=\"1207\" data-start=\"1172\"\u003eWhipped foams and stabilized doughs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1242\" data-start=\"1214\"\u003e\u003cstrong data-end=\"1240\" data-start=\"1218\"\u003eRecommended Dosage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1345\" data-start=\"1243\"\u003e\n\u003cli class=\"\" data-end=\"1291\" data-start=\"1243\"\u003e\n\u003cp class=\"\" data-end=\"1291\" data-start=\"1245\"\u003e\u003cstrong data-end=\"1253\" data-start=\"1245\"\u003e1–4%\u003c\/strong\u003e as an aerating or emulsifying agent\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1345\" data-start=\"1292\"\u003e\n\u003cp class=\"\" data-end=\"1345\" data-start=\"1294\"\u003e\u003cstrong data-end=\"1306\" data-start=\"1294\"\u003eUp to 8%\u003c\/strong\u003e when used for its coagulant properties\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"\" data-end=\"1373\" data-start=\"1352\"\u003e\u003cstrong data-end=\"1371\" data-start=\"1356\"\u003eSuitability\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-end=\"1473\" data-start=\"1374\"\u003e\n\u003cli class=\"\" data-end=\"1404\" data-start=\"1374\"\u003e\n\u003cp class=\"\" data-end=\"1404\" data-start=\"1376\"\u003eEgg-free and allergen-free\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1444\" data-start=\"1405\"\u003e\n\u003cp class=\"\" data-end=\"1444\" data-start=\"1407\"\u003eSuitable for vegetarians and vegans\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1473\" data-start=\"1445\"\u003e\n\u003cp class=\"\" data-end=\"1473\" data-start=\"1447\"\u003eHalal and Kosher certified\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\" data-end=\"1495\" data-start=\"1475\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1475\"\u003eProduct of Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":"Sosa","offers":[{"title":"Default Title","offer_id":45831512359156,"sku":"","price":101.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/products\/SOSAPotatoWhip_100g_Repack.jpg?v=1593382286"},{"product_id":"louis-francois-ovofree-macaron","title":"LOUIS FRANCOIS OvoFree Macaron – Plant-Based Egg White Substitute for Macaron Shells, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Macaron is a 100% plant-based egg white substitute made specifically for vegan macaron shells. Made from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre, it is designed to create the tight, stable foam needed for smooth shells with good structure and reliable baking performance. It can be used with both French meringue and Italian meringue methods.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eRehydrate with cold water before use, then blend with an immersion blender until fully dispersed. Whip at high speed for about 5 minutes until you get a firm, dense white foam, then fold into your dry ingredients as you would with traditional whipped egg whites. Avoid adding fat during the whipping stage, since it reduces foam volume and stability. Louis François also recommends adding citrus fiber at 1.5% for best results.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 20 g per kg of total mass. For reconstitution, Louis François recommends a 10% solution, or 100 g OvoFree Macaron + 900 g water. At that ratio, 1 kg of powder mixed with 9 kg of water replaces about 330 egg whites.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan macaron shells\u003c\/li\u003e\n\u003cli\u003eFrench or Italian meringue-style macaron production\u003c\/li\u003e\n\u003cli\u003eProduction kitchens that need better consistency from batch to batch\u003c\/li\u003e\n\u003cli\u003eFrozen macaron shell production, thanks to strong freezer stability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCream-coloured powder with a light plant aroma and neutral taste. It creates a strong, stable foam, can be used cold, and is freeze-resistant, which makes it practical for both fresh production and frozen storage.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with generic egg replacers or aquafaba, OvoFree Macaron is designed specifically for macaron shells, so it offers better structure, shine, and more consistent results in this application. Its coagulating and thickening properties also help support shell stability during baking.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from plant-based ingredients including potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141699522804,"sku":"10320","price":167.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMacaron_1kg1.jpg?v=1739930373"},{"product_id":"louis-francois-ovofree-mousse","title":"LOUIS FRANCOIS OvoFree Mousse – Egg White Substitute for Vegan Meringues \u0026 Mousses, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Mousse is a 100% plant-based egg white substitute designed for mousses and meringues. Made from plant proteins and fibres, it helps create stable foam while also contributing emulsifying and stabilizing properties. Louis François recommends it for fruit mousse, chocolate mousse, and both French and Italian meringue.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eReconstitute with cold water, blend with an immersion blender, then whip in a stand mixer at high speed for about 5 minutes until you get a firm, dense white foam. Use the foam immediately. Fat can reduce whipping performance, so it is best to whip the base first and fold it into richer mixtures afterward.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor most applications, use OvoFree Mousse rehydrated to 5 to 7%, which is about 50 to 70 g powder for 930 to 950 g water. Louis François also gives a broader usage range of 10 to 30 g per kg of total mass depending on the recipe.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eUse it for vegan French meringue, Italian meringue, chocolate mousse, fruit mousse, and other whipped dessert preparations where you want structure without egg whites. It can also help replace some of the bulking and foaming function normally provided by egg whites, cream, or gelatin in certain formulas.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eThis is a cream-coloured powder with a neutral taste and light plant aroma. When properly reconstituted and whipped, it forms a dense white foam with good stability. Louis François also notes that it can be used cold and is freeze-resistant.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with single-source plant proteins, OvoFree Mousse is designed specifically for whipping and foam stability. Compared with aquafaba-style substitutes, it offers more consistent results and easier scaling for production. It is also more targeted than general egg replacers because it is built specifically for mousse and meringue applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from a blend of potato protein isolate, hydrolyzed pea protein, and flax fibre.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46141903438068,"sku":"10330","price":172.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeMousse_1kg1.jpg?v=1739930166"},{"product_id":"louis-francois-propure-pea-protein","title":"LOUIS FRANCOIS Pea Protein – Plant-Based Foaming Agent for Vegan Baking \u0026 Meringues, 1kg","description":"\u003cp\u003eThis plant-based pea protein is designed to replace egg whites in foamed preparations such as mousses, meringues, and light whipped applications. Also known in the Louis François range as ProPure Pea, it dissolves in water or fruit purée, performs in both neutral and acidic recipes, and remains functional with heat.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eBlend into water or other aqueous liquid first, ideally with an immersion blender, then whip until stiff. It works best in water-based preparations. The presence of fat can reduce overrun and foaming performance.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 0.5 to 1% of total recipe weight, or about 5 to 10 g per kg of total mass.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eVegan meringues\u003c\/li\u003e\n\u003cli\u003eMousses and aerated dessert preparations\u003c\/li\u003e\n\u003cli\u003eFoamed sauces and whipped applications\u003c\/li\u003e\n\u003cli\u003ePlant-based pastry recipes where you want lift and structure without egg whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eFine white-cream to beige powder with a neutral flavour. It is soluble in water, heat-stable, and works in both acidic and neutral environments.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Proteins\u003c\/h3\u003e\n\u003cp\u003eCompared with soy protein, pea protein has a cleaner, more neutral flavour and may be a better fit for customers avoiding common allergens. Compared with potato protein or egg whites, it generally gives less elastic foam, but it remains very useful when you want a plant-based foaming ingredient with good versatility in pastry applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eHydrolyzed pea protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46338796159220,"sku":"10266","price":227.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LouisFrancoisPeaProtein.jpg?v=1743796689"},{"product_id":"louis-francois-citric-acid","title":"LOUIS FRANCOIS Citric Acid","description":"\u003cp\u003eLouis Francois Citric Acid is a professional-grade food acidifier used to brighten flavour, adjust pH, support preservation, and help control texture in pastry, confectionery, beverages, fruit preparations, and modern culinary applications. It is a white crystalline powder with a clean, sharp acidity and no odour, and it dissolves quickly in both hot and cold preparations.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003ePremix with other dry ingredients before adding to liquid, or dissolve in water for easier incorporation into hot sugar work, jams, jellies, and fruit gels. A practical working solution is 3 g citric acid + 30 g cold water, added near the end of cooking when you want to fine-tune final acidity and set.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDehydrated potatoes, egg preparations, juices: 1–3 g\/kg\u003c\/li\u003e\n\u003cli\u003eFruit spreads, confections, glazes, syrups: 2–5 g\/kg\u003c\/li\u003e\n\u003cli\u003eBrined foods, candied fruits, pâtés: 3–6 g\/kg\u003c\/li\u003e\n\u003cli\u003eIce cream, sorbet, frozen desserts: 5–10 g\/kg\u003c\/li\u003e\n\u003cli\u003ePastry mixes, butter concentrates: 30–50 g\/kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrightens fruit flavour in jams, jellies, syrups, and beverages\u003c\/li\u003e\n\u003cli\u003eHelps control final pH in pâte de fruit, fruit gels, and pectin-based confectionery\u003c\/li\u003e\n\u003cli\u003eUseful in soft drinks, cocktail syrups, and sparkling beverage bases\u003c\/li\u003e\n\u003cli\u003eHelps stabilize flavour in fruit purées and similar preparations\u003c\/li\u003e\n\u003cli\u003eCan be used in modern pastry and molecular applications where precise acidity matters\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite or colourless crystalline powder\u003c\/li\u003e\n\u003cli\u003eOdourless, with a clean acidic taste\u003c\/li\u003e\n\u003cli\u003eHighly soluble in water\u003c\/li\u003e\n\u003cli\u003eWorks well in both hot and cold applications\u003c\/li\u003e\n\u003cli\u003eBest added late in some cooked fruit preparations when you want better control over flavour and set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced through carbohydrate fermentation using Aspergillus niger.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":46338798649588,"sku":"","price":7.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46338798682356,"sku":"106A","price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCitricAcid1.jpg?v=1774734378"},{"product_id":"louis-francois-organic-tapioca-maltodextrin","title":"LOUIS FRANCOIS Organic Tapioca Maltodextrin – Neutral Bulking Agent, 1kg","description":"\u003cp\u003eLouis Francois Organic Tapioca Maltodextrin is a plant-based bulking agent and fat replacer made from organic tapioca starch. It is a fine, neutral-tasting powder with low sweetness, good solubility, and a smooth mouthfeel, making it useful when you want body, structure, or creaminess without adding much sweetness. It is organic, non-GMO, and allergen-free.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDisperse directly into hot or cold liquids, or blend with other dry ingredients first for more even incorporation. It works in both dairy and plant-based applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and the amount of body, bulk, or fat replacement needed.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAdds bulk and helps reduce dryness in biscuits and gluten-free baking\u003c\/li\u003e\n\u003cli\u003eImproves body and mouthfeel in plant-based milks and yoghurts\u003c\/li\u003e\n\u003cli\u003eWorks well in baby food and dietetic preparations as an easy-to-use carbohydrate source\u003c\/li\u003e\n\u003cli\u003eHelps carry flavour and add viscosity in sauces and dry mixes\u003c\/li\u003e\n\u003cli\u003eCreates a creamier texture in reduced-fat products without relying on added oils\u003c\/li\u003e\n\u003cli\u003eUseful in products such as coconut yoghurt, gluten-free biscuits, dehydrated soup mixes, low-fat mousses, and dressings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFine powder\u003c\/li\u003e\n\u003cli\u003eNeutral flavour\u003c\/li\u003e\n\u003cli\u003eLow DE for minimal sweetness\u003c\/li\u003e\n\u003cli\u003eHeat-stable and soluble\u003c\/li\u003e\n\u003cli\u003eDesigned for clean dispersibility and smooth texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eCompared with conventional maltodextrins made from corn or wheat, this version is an organic, tapioca-based alternative with a cleaner label profile and broader appeal for allergen-conscious, grain-free, and plant-based applications.\u003c\/p\u003e\n\u003cp\u003eIts lower DE makes it better suited to gentle thickening and a cleaner flavour profile than corn maltodextrin, while the corn version is better for stronger viscosity or spray-drying applications.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMade from organic tapioca (cassava) using non-GMO enzymes, then spray-dried to food-grade standards.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":46343525269748,"sku":"10281","price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOrganicTapiocaMaltodextrin.jpg?v=1743803956"},{"product_id":"louis-francois-ascorbic-acid","title":"LOUIS FRANCOIS Ascorbic Acid","description":"\u003cp\u003eLouis Francois Ascorbic Acid is a high-purity, food-safe antioxidant used to help prevent oxidation, preserve colour, support flour improvement, and add vitamin C where needed. It is a white to pale yellow, odourless, tasteless powder with very good water solubility, making it useful across baking, pastry, fruit preparations, beverages, and technical food applications.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eUse dry for flour correction, or dissolve freshly in water for liquid applications. Once dissolved, use promptly and avoid prolonged exposure to light, air, or metals, as the solution becomes less stable. A suggested working solution is 2 g ascorbic acid with 20 g cold water, used immediately in dough or fruit-based preparations.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBread and rolls: 40–100 mg\/kg\u003c\/li\u003e\n\u003cli\u003ePastry: 2–3 g per 100 kg flour\u003c\/li\u003e\n\u003cli\u003eConfectionery tablets or lozenges: 400–800 mg\/kg\u003c\/li\u003e\n\u003cli\u003eFruit juices, jams, beer, sparkling wine: 150–500 mg\/kg\u003c\/li\u003e\n\u003cli\u003eApple soaking baths: 500 mg to 1 g\/L\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStrengthens dough and supports better fermentation in bread and pastry\u003c\/li\u003e\n\u003cli\u003eHelps reduce browning in fresh-cut fruit and fruit preparations\u003c\/li\u003e\n\u003cli\u003eSupports colour and flavour retention in juices, wine, beer, and soft drinks\u003c\/li\u003e\n\u003cli\u003eAdds vitamin C in dietary or fortified products\u003c\/li\u003e\n\u003cli\u003eHelps protect purées, syrups, and similar preparations from oxidation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhite to pale yellow powder\u003c\/li\u003e\n\u003cli\u003eOdourless and tasteless\u003c\/li\u003e\n\u003cli\u003eVery soluble in water\u003c\/li\u003e\n\u003cli\u003eStable in dry form, but more sensitive in solution\u003c\/li\u003e\n\u003cli\u003eCompatible with acidic environments and heat applications\u003c\/li\u003e\n\u003cli\u003eNon-allergenic, non-GMO, and non-irradiated\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eProduced through fermentation of sorbitol, then purified for professional food use.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":46353063739636,"sku":"","price":8.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":46353063772404,"sku":"100A","price":53.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISAscorbicAcid1.jpg?v=1774734388"},{"product_id":"sosa-maltosec-tapioca-maltodextrin","title":"SOSA Maltosec Tapioca Maltodextrin – Fat \u0026 Oil Powdering Agent","description":"\u003cp\u003e\u003cspan\u003eSosa Maltosec is a tapioca maltodextrin designed to absorb fats and oils, transforming them into a fine, easy-to-handle powder. It is used by pastry chefs, chocolatiers and modern cuisine professionals to create powdered fats, edible sands, crumbly textures, nut crunches and decorative finishing elements.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith its strong fat absorption capacity, Maltosec is especially useful for working with fatty ingredients such as chocolate, praline paste, nut pastes, sesame paste, flavoured oils, brown butter and other fat-rich preparations. It helps create dry, spoonable or sprinkleable textures while carrying the flavour of the original ingredient.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eUse \u0026amp; Application\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUse Maltosec to create powders, sands, rocks, polvorones-style textures, crunchy nut preparations and other modern pastry or savoury applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt can be used with a wide range of fatty ingredients, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eChocolate and cocoa-based preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePraline paste and gianduja\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHazelnut, pistachio, almond, peanut or sesame paste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil and flavoured oils\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBrown butter and butter-based preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFat-rich sauces and savoury oils\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlated dessert components and decorative powders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModern gastronomy and molecular cuisine applications\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eMaltosec may also be used for its agglomerating or binding effect when dissolved in a small amount of hot or cold aqueous liquid and combined with solids before drying or baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Use\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTo make a fat powder, gradually mix Maltosec into the fat-based ingredient using a whisk, spatula or food processor until the desired texture is reached. Add in stages and mix thoroughly, as the final ratio will depend on the fat content of the ingredient and whether you want a soft crumble, coarse sand or fine powder.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor agglomerating applications, dissolve Maltosec in a low proportion of hot or cold aqueous liquid, combine with the solids to be bound, then dry or bake as required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eRecommended Dosage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUse quantum satis, adjusting as needed according to the preparation and desired texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStart with a small amount and gradually increase until the fat is absorbed and the mixture reaches the desired powder, sand or crumble consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eKey Features\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMade from tapioca maltodextrin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExcellent fat and oil absorption\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTransforms fatty ingredients into fine, workable powders\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSuitable for hot and cold applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCan be used with liquids and fats\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProvides agglomerating or binding properties in aqueous preparations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSuitable for sweet and savoury applications\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProfessional ingredient for pastry, chocolate, restaurant plating and modern cuisine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eStorage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eStore in a cool, dry place between 15°C and 25°C, with humidity below 60%. Keep protected from light and odours. Close tightly after opening.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Sosa","offers":[{"title":"75g (repack)","offer_id":46983591756020,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":true},{"title":"500g","offer_id":46983591821556,"sku":"38772","price":88.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/SOSAMaltosec.jpg?v=1759344372"},{"product_id":"louis-francois-malic-acid","title":"LOUIS FRANCOIS Malic Acid, 1kg","description":"\u003cp\u003eLouis Francois Malic Acid is a professional food-grade acidulant used to add clean, lasting sourness and regulate acidity in confectionery, fruit preparations, bakery products, and desserts. It is a versatile acid for formulas where you want a more rounded tartness and better sweet-sour balance.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMalic Acid can be incorporated into dry mixes or dissolved into the water phase, depending on the recipe. It is used to adjust acidity and sharpen fruit flavour in both sweet and processed fruit applications.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the application and desired acidity. Many listed food categories are allowed on a quantum satis basis.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is suitable for edible ices, fruit and vegetable preparations, jams, jellies, marmalades, confectionery, coatings, fillings, bakery wares, and desserts. In practical pastry use, it works well in fruit fillings, sour confectionery, glazes, jams, and frozen desserts where sweetness needs balancing with a vivid tart note.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is supplied as a white powder or crystal with a sour odour and sour taste. It is produced by chemical synthesis, has a minimum purity of 99%, and a melting point of 127–132°C. It is suitable for Halal, Kosher, Vegan, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eMalic Acid is of chemical synthesis origin.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853189464308,"sku":"10228","price":69.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISMalicAcid_1kg1.jpg?v=1774734624"},{"product_id":"louis-francois-tartaric-acid","title":"LOUIS FRANCOIS Tartaric Acid, 1kg","description":"\u003cp\u003eLouis Francois Tartaric Acid is a food-grade acidulant and acidity regulator used to bring a strong, persistent tangy flavour to pastry, confectionery, fruit processing, drinks, and culinary preparations. It is especially useful when you want acidity that stays noticeable longer and gives fruit flavours more lift.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid can be added to dry mixes or dissolved into the water phase depending on the application. It is used to regulate acidity, stabilize pH, and sharpen fruit profiles in both sweet and savoury formulas.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse according to the recipe and application. Many listed food categories are permitted on a quantum satis basis, meaning the amount should be limited to what is needed for the desired result.\u003c\/p\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is suitable for confectionery, biscuits, pastry fillings and toppings, jams, marmalades, fruit nectars, sauces, edible ices, and refreshing drinks. In practice, it is a strong choice for fruit candies, jam-style preparations, tangy fillings, and bakery applications where you want a longer-lasting acidity than citric acid typically gives.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is supplied as white crystals with a strong acidic flavour. It is very soluble in water and alcohol, has reduced hygroscopicity, and has a minimum purity of 99.7%. It is suitable for Halal, Kosher, Vegetalian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eTartaric Acid is produced from natural by-products of winemaking and is naturally associated with fruits, especially grapes.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853267255540,"sku":"110A","price":75.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISTartaricAcid_1kg1.jpg?v=1774734708"},{"product_id":"louis-francois-ovofree-dorure","title":"LOUIS FRANCOIS OvoFree Dorure – Vegan Egg Wash Alternative, 1kg","description":"\u003cp\u003eLouis Francois OvoFree Dorure is a plant-based egg wash alternative made from wheat protein. It is designed as a vegetal gilding ingredient that replaces egg wash on baked goods while offering easy dispersion and simple application. It is especially useful when you want an egg-free and vegan-suitable finishing solution.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is mixed with water and applied to the surface of doughs before baking. It is designed for easy handling in bakery production and gives a practical alternative to traditional egg wash.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e15% OvoFree Dorure\u003c\/li\u003e\n\u003cli\u003e85% water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is best used anywhere you would normally apply an egg wash, including viennoiserie, breads, buns, pastry crusts, and savoury pastries. It is particularly useful when you need a consistent egg-free surface finish without preparing a custom vegan wash from multiple ingredients.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eOvoFree Dorure is a yellowish powder with neutral taste and no odour. It contains 80 g protein per 100 g and has a pH of 3–6. It is suitable for Halal, Kosher, Vegetarian, and Vegan use, but it does contain wheat\/gluten.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Other Ingredients\u003c\/h3\u003e\n\u003cp\u003eUnlike standard egg wash, OvoFree Dorure is plant-based and made from wheat protein. Compared with improvised vegan washes such as plant milk or oil, it is designed specifically for professional glazing use, so it offers more consistent dispersion and repeatable application.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from wheat protein.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47853284753652,"sku":"10342","price":71.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISOvoFreeDorure1.jpg?v=1774734793"},{"product_id":"louis-francois-propure-cold-potato-protein","title":"LOUIS FRANCOIS Cold Potato Protein – Egg White Substitute for Mousses, Meringues \u0026 Cold Foams, 1kg","description":"\u003cp\u003eLouis Francois Cold Potato Protein, also known as ProPure Cold Potato, is a professional potato protein isolate used as an egg white substitute for whipped applications where you want strong aeration with less binding and gelling effect. It is a foaming agent, water-soluble, heat-stable, and works well in neutral media. This version is especially well suited to lighter preparations where a milder taste and lighter colour are preferred.\u003c\/p\u003e\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is used by dispersing it into water to replace egg whites in the recipe. A practical replacement ratio is 10 g potato protein + 90 g water to replace 100 g egg whites in 500 g of batter when using a 2% dosage. It works best when the goal is whipping, aeration, and lightness with a lower contribution to final set.\u003c\/p\u003e\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTypical use: 0.5% to 2% of total recipe weight.\u003c\/li\u003e\n\u003cli\u003eAdjust within this range depending on how much aeration and lightness you want in the finished product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications \/ Practical Uses\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is best positioned for lighter whipped and cold-style applications, including:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003emousses\u003c\/li\u003e\n\u003cli\u003emeringues\u003c\/li\u003e\n\u003cli\u003ecold foams\u003c\/li\u003e\n\u003cli\u003ewhipped fillings\u003c\/li\u003e\n\u003cli\u003erecipes where a lighter colour and milder taste are preferred\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn practical terms, this is the better option when you want a result that feels lighter, more aerated, and less set than the Hot version.\u003c\/p\u003e\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cp\u003eCold Potato Protein is supplied as a white to grey or brown powder with no off smell. It has a pH of 3–4, minimum 90% solubility, and provides 93.2 g protein per 100 g. It is also suitable for Halal, Kasher, Vegetarian, and Vegetarian use.\u003c\/p\u003e\n\u003ch3\u003eDifferences from Hot Potato Protein\u003c\/h3\u003e\n\u003cp\u003eCompared with the Hot version, it has a lower binding and gelling effect, making it the better choice when you want more aeration, a milder profile, and less structure from the protein itself.\u003c\/p\u003e\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\u003cp\u003eThis product is made from potato protein isolate.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":47894716645620,"sku":"10361","price":224.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISColdPotatoProtein1.jpg?v=1774736405"},{"product_id":"louis-francois-calcium-lactate","title":"LOUIS FRANCOIS Calcium Lactate","description":"\u003cp\u003eLouis Francois Calcium Lactate is a readily available calcium salt used to supply the calcium ions required for gelling hydrocolloids such as alginates, carrageenans and certain pectins. Neutral in both colour and taste, it is particularly useful in spherification and fruit preparations where additional calcium is needed without introducing the more noticeable salty character associated with calcium chloride.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDirect and reverse spherification systems where calcium must be introduced\u003c\/li\u003e\n  \u003cli\u003eFruit preparations\u003c\/li\u003e\n  \u003cli\u003eFormulas using sodium alginate\u003c\/li\u003e\n  \u003cli\u003eCalcium-reactive pectin and carrageenan systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eIncorporate into cold water while stirring until dissolved. Calcium Lactate can be used to create a calcium-rich bath or incorporated directly into a formulation when calcium is required to activate the chosen hydrocolloid.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at approximately 1–9% in soaking baths used with hydrocolloids that react with calcium ions. Adjust according to the hydrocolloid system and desired setting behaviour.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRapidly releases calcium in liquid systems\u003c\/li\u003e\n  \u003cli\u003eNeutral colour\u003c\/li\u003e\n  \u003cli\u003eNeutral taste\u003c\/li\u003e\n  \u003cli\u003eCold-process compatible\u003c\/li\u003e\n  \u003cli\u003eUseful with alginate, pectin and carrageenan systems\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCalcium Lactate vs Calcium Chloride\u003c\/h3\u003e\n\u003cp\u003eBoth ingredients provide the calcium needed to trigger calcium-reactive hydrocolloids. Calcium Lactate is generally preferable when the calcium salt remains within the finished preparation because its flavour is considerably more neutral. Calcium Chloride is particularly effective for external calcium baths, where its faster calcium release is useful and the finished spheres can be rinsed after setting.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":67681775943924,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681775976692,"sku":"10008","price":80.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCalciumLactate_1kg1.jpg?v=1790919645"},{"product_id":"louis-francois-calcium-chloride","title":"LOUIS FRANCOIS Calcium Chloride","description":"\u003cp\u003eLouis Francois Calcium Chloride is a highly soluble calcium salt used to provide rapidly available calcium for hydrocolloids such as sodium alginate, carrageenan and certain pectins. In modern pastry and gastronomy, it is particularly useful for preparing calcium baths for spherification, where it reacts quickly with alginate to form a gelled membrane around liquid or semi-liquid preparations.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSpherification\u003c\/li\u003e\n  \u003cli\u003eAlginate-based pearls and spheres\u003c\/li\u003e\n  \u003cli\u003eCalcium-reactive hydrocolloid systems\u003c\/li\u003e\n  \u003cli\u003eOther formulations requiring rapidly available calcium\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eDissolve Calcium Chloride in water to prepare the calcium bath. Once the alginate-containing preparation has formed the desired membrane, remove the spheres and rinse thoroughly in clean water before serving or further processing. This is especially important because residual Calcium Chloride can leave a noticeable salty taste.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eFor spherification, use approximately 3g per litre of water as a starting point for the calcium bath. Adjust according to the hydrocolloid system, setting time and desired membrane thickness.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRapid source of calcium ions\u003c\/li\u003e\n  \u003cli\u003eHighly soluble\u003c\/li\u003e\n  \u003cli\u003eCold-process compatible\u003c\/li\u003e\n  \u003cli\u003eReacts efficiently with sodium alginate\u003c\/li\u003e\n  \u003cli\u003eCan impart a salty taste if not rinsed thoroughly\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCalcium Chloride vs Calcium Lactate\u003c\/h3\u003e\n\u003cp\u003eCalcium Chloride is particularly effective for an external calcium bath, where its rapid calcium release promotes efficient gel formation and the finished spheres can be rinsed after setting. When calcium needs to remain within the finished preparation, Calcium Lactate is generally preferable because of its more neutral taste.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":67681759101172,"sku":null,"price":12.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681759133940,"sku":"339J-1","price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCalciumChloride_1kg1.jpg?v=1790919481"},{"product_id":"louis-francois-sodium-alginate-hv","title":"LOUIS FRANCOIS Sodium Alginate HV","description":"\u003cp\u003eLouis Francois Sodium Alginate HV is a natural gelling and texturizing agent derived from brown seaweed. It is best known for direct and reverse spherification, where it reacts with calcium to form a gel, but it can also be used with other hydrocolloids in frozen desserts and whipped preparations. It dissolves cold, remains stable through freezing and thermal processing, and can be used in acidic or alcohol-containing formulations.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eDirect and reverse spherification\u003c\/li\u003e\n  \u003cli\u003eIce cream and sorbet stabilizing systems\u003c\/li\u003e\n  \u003cli\u003eWhipped cream and aerated preparations\u003c\/li\u003e\n  \u003cli\u003eFormulations requiring moisture retention and reduced syneresis\u003c\/li\u003e\n  \u003cli\u003eAcidic or alcohol-containing preparations where alginate functionality is required\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eSodium Alginate HV dissolves in cold liquid and gels in the presence of calcium. For direct spherification, disperse the alginate into the preparation being spherified, then portion it into a calcium bath. For reverse spherification, prepare an alginate bath in water and introduce a calcium-containing filling into the bath.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSpherification: 0.5–1%\u003c\/li\u003e\n  \u003cli\u003eWhipped cream: 0.2–0.4%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdjust according to the formulation, viscosity and desired gel strength.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eNatural hydrocolloid derived from brown seaweed\u003c\/li\u003e\n  \u003cli\u003eCold soluble\u003c\/li\u003e\n  \u003cli\u003eGels in the presence of calcium\u003c\/li\u003e\n  \u003cli\u003eFreeze stable\u003c\/li\u003e\n  \u003cli\u003eHeat stable\u003c\/li\u003e\n  \u003cli\u003eHelps control syneresis\u003c\/li\u003e\n  \u003cli\u003eCan be used in acidic and alcohol-containing matrices\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Louis Francois","offers":[{"title":"50g","offer_id":67681795113204,"sku":null,"price":19.0,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681795145972,"sku":"142A-1","price":143.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISSodiumAlginateHV_1kg1.jpg?v=1790919056"},{"product_id":"louis-francois-gel-sphere","title":"LOUIS FRANCOIS Gel Sphere – Gelling Agent for Spherification","description":"\u003cp\u003eLouis Francois Gel Sphere is a professional gelling preparation for creating spheres with flowing centres without using a traditional alginate-and-calcium spherification system. The filling is frozen first, then dipped into a hot Gel Sphere bath to create a thin, transparent and slightly elastic gel coating. It can also be used to produce gel veils for plated desserts.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eLiquid-centre dessert spheres\u003c\/li\u003e\n  \u003cli\u003eFrozen inserts coated with a thin gel membrane\u003c\/li\u003e\n  \u003cli\u003eGel veils and sheets for plated desserts\u003c\/li\u003e\n  \u003cli\u003eDecorative pastry and restaurant dessert components\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003cp\u003eMix Gel Sphere with sugar, then disperse the powders into water. Bring the mixture to a boil and allow it to cool to approximately 70°C. Freeze the filling or insert to approximately -18°C, pierce it with a skewer and dip it into the Gel Sphere bath. Place the coated sphere carefully onto a support and allow the centre to thaw completely.\u003c\/p\u003e\n\n\u003cp\u003eFor gel veils, pour the prepared mixture directly after boiling, allow it to set, then cut or shape as required.\u003c\/p\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 4–5% of the total Gel Sphere bath.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eProduces a transparent, slightly elastic gel\u003c\/li\u003e\n  \u003cli\u003eFast-setting\u003c\/li\u003e\n  \u003cli\u003eEasily dispersible in water\u003c\/li\u003e\n  \u003cli\u003eThermoreversible\u003c\/li\u003e\n  \u003cli\u003eCan be reheated\u003c\/li\u003e\n  \u003cli\u003ePhosphate-free\u003c\/li\u003e\n  \u003cli\u003eA second dip can be used to create a more resistant coating\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eGel Sphere vs Sodium Alginate Spherification\u003c\/h3\u003e\n\u003cp\u003eGel Sphere uses a different process from traditional alginate spherification. With Gel Sphere, the centre is frozen first and dipped into a heated gelling bath, then allowed to thaw inside the finished coating. Sodium Alginate instead relies on a reaction with calcium ions to form a membrane. Gel Sphere is especially useful when you want a controlled coated insert or sphere without managing separate alginate and calcium solutions.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"100g","offer_id":67681782235380,"sku":null,"price":27.5,"currency_code":"CAD","in_stock":true},{"title":"1kg","offer_id":67681782268148,"sku":"10311","price":90.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISGelSphere_GellingAgentforSpherification_1kg1.jpg?v=1790918967"}],"url":"https:\/\/supplies.gusta.ca\/collections\/molecular.oembed?page=2","provider":"Gusta Supplies","version":"1.0","type":"link"}