Texturas by Albert and Ferran Adría from el Bullí

These products were introduced to us through the provedore and Australian importer Simon Johnson Quality Foods on behalf of Ferran and Albert Adría from El Bullí in Spain. Considered the most innovative and influential chefs of the modern era, they continually extend the boundaries of cooking, creating mind-boggling and innovative concepts.

When working with algin, citras and calcic, it is vital to use very precise quantities, otherwise the chemical reactions will not occur correctly. These products come in the form of a kit, which includes a syringe for dropping small amounts of liquid into the calcic bath to create pearls (as in the Soy and Mirin Pearls).