Molecular kitchen

Molecular cuisine is becoming increasingly popular.

The popping candy is constituted of small crystals of sugars which have been aerated with carbon dioxide (CO2). That’s why the manufacturing process involves cooking sugar then cooling it under high pressure to "trap" the gas inside.

Sugars are soluble in aqueous media and insoluble in fat. CO2 is a natural constituent of the atmosphere (about 0.04%); one of the sources is the breath of every living being.

In the case of sparkling sugar, it is used for its surprising and pleasant crackling effect of its release. This gassing is possible only when sugar dissolves. Thus in an aqueous medium such as our mouth, the crystals dissolve in the water of our saliva, releasing CO2 responsible for this sparkling sensation on the tongue. In contrast, in fat the sugar is not dissolved, thus there is no gas release.

The consumption of 5g of popping candy / sparkling sugar liberates about 20 mL of CO2, the volumes of CO2 in a 25 mL glass of cola is (~ 100 mL) or champagne is (~ 400 mL).

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Molecular popping sugar

 Let it crackle on your desserts. To sprinkle over sweets, fruit salads, mousses au chocolat, ice creams or birthday cakes.

A mixture of sugar, lactose sucrose and glucose of wherein CO2 was included.

This unflavoured sugar is less sweet than normal sugar. The sparkling sugar sprinkles surprise through escaping CO2 with a pleasant crackle that is produced in the mouth from moisture.

150g

 

 

 

 

Sliding scale prices:
1-5 units per 8,50 CHF
> 5 units per 7,00 CHF
8,50 CHF
excl. Shipping costs
1 to 1 (from a total of 1)