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Molecular Gastronomy Chef Kit Zoom Molecular Gastronomy Chef Kit 15% off
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1 Review
Was £39.03 ex VAT £46.84 inc VAT £39.03 ex VAT £46.84 inc VAT
£39.03 ex VAT £46.84 inc VAT £33.18 ex VAT £39.82 inc VAT

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Molecular Gastronomy Chef Kit
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Item in stock: Usually despatched within 2 working days
£39.03 ex VAT £46.84 inc VAT £33.18 ex VAT £39.82 inc VAT £39.03 ex VAT £46.84 inc VAT

Contains everything you need to enter the world of molecular gastronomy - Teaching you techniques that can be used to create weird and wonderful dishes.

With this Chef’s kit learn how to make molecular spaghetti and improve texture and consistency of sauces and foods. Be creative with heat resistant jellies, liquid centred spheres and create caviar pearls and fruit bubbles all with ingredients in this kit. 

The Chef’s Molecular Kit contains:

  • Contains: Sodium Alginate 50g, Calcium Lactate 50g, Agar Agar 50g, Xanthan Gum 50g, Lecithin Powder 50g, Vanilla Extract 10ml, Molecular Collecting Spoon, Digital Mini Scale, Set of Measuring Spoons, 3 x 50ml Syringes, 10 x 3ml Pipettes, 3m of Tubing.

With Recipes and Instruction cards included for tips and techniques to make the most flavoursome creations. The cards included are:

  • Spherification, Reverse Spherification, Tips, Apple Caviar, Balsamic Vinegar Jelly, Frozen Chocolate Foam, Pea Caviar, Lemon Sorbet, Tomato Spaghetto, Cardamon & Yoghurt Sphere with Mango, Spherical Creme Brulee, Deconstructed Tiramasu

Storage Instructions:

  • Unopened – store in dry, cool conditions between 5-20C, away from direct sunlight and in its original packaging.
  • Open – Store in dry, cool conditions between 5-20C for up to 6 months after opening.
  • Lecithin ONLY: After opening, keep refrigerated for up to 6 months.

Has overall potential shelf life of 2 years – Best Before End date is printed on packaging.

Additional Information

Product Code:SA125

Reviews

  •   Feefo Reviewer 8 May 2015
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    Have been using Russum's since years in my previous capacity as Manager for a Independent Catering Company, and never have been disappointed by them

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