molcule-r
DESCRIPTION
Cooking toolsTRANSCRIPT
SPHERIFICATIONEncapsulate your Irish cream into a large sphere or add some fruit juice based caviar to your drink to create a burst of flavor in your mouth.
GELIFICATIONWrap your fruit salad into a rum sheet, create parmesan based spaghettis or bring a melt-in-the mouth effect to your edible cocktails.
EMULSIFICATIONDeconstruct almost any watery solution into a light foam for a modern touch that will liberate and intensify its flavor.
NATURAL TEXTURING AGENTS CAN NOW BE USED TO DECONSTRUCT ANY DISH OR COCKTAIL THANKS TO 3 SPECTACULAR TECHNIQUES DERIVED FROM MOLECULAR GASTRONOMY.
MOLECULAR GASTRONOMY
THE FOOD INDUSTRY HAS BEEN USING THE ADDITIVES INCLUDED IN THE R-EVOLUTION KITS FOR DECADES IN OUR DAY-TO-DAY PRODUCTS. THEY ARE FDA APPROVED AND HAVE NO SHELF LIFE.
MOLECULAR FOOD ADDITIVES
AGAR-AGAR: Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.
SODIUM ALGINATE: Natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification.
CALCIUM LACTATE: Calcium salt used with sodium alginate in the process of spherification.
GELATINE: Cold soluble gelatin that have the same textural properties and melt-in-the mouth effect than traditional gelatin.
SOY LECITHIN: Natural emulsifier extracted from soybean, often used to change watery solutions in airs.
XANTHAN GUM: Natural thickener derived from glucose via fermentation often used to stabilize emulsions and thicken sauces and drinks.
SaSaSODIUM ALGINATE
AaAGAR-AGAR
XgXg XANTHAN GUM
SlSlSOY LECITHIN
GGELATINE
ClClCALCIUM LACTATE
IN-STORE PROMOTIONTHE EYE-CATCHING PACKAGING OF THE R-EVOLUTION KITS IS ALONE ENOUGH TO SNAG CONSUMERS' ATTENTION. ADDITIONAL IN-STORE PROMOTIONAL ITEMS WILL UNDOUBTEDLY INCREASE SALES RATES.
10 x 10 x 10 in.
16.5 x 67 x 12.5 in.
POS DISPLAYPromotional floorstand display that showcases the entire R-EVOLUTION line of product in a compact manner.
EDUCATIONAL CUBESDescriptions and visual explanations of the molecular gastronomy techniques.- no assembly required- direct links to promotional videos
LOOP VIDEODVD of promotionalvideos to be playedin store.