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Creative Additions

Adding that touch of magic to your creations is always fantastic to do - Whether its enhancing flavours, bonding textures, exploding particles or even giving you an option to ignite the Sosa & MSK range of ingredients are fascinating to use.

Some items often out of reach and equally some never used due to you simply not knowing about their existence.

Well, we are about to stop all of that as Hubble-Bubble is now here to ignite your creative cells and showcase the range to its full.

Every week we will highlight three new products with a brief description around their uses and also a cheeky video.

Once the page builds we will cut the items down into sections so you can glide back often as a reference guide - How exciting is all of this???

In a few weeks time, this page will be bubbling with information and be a completely radical guide which you can use forever more...

What Are You Waiting For ???
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Check This Out

Sodium acetate
Salt from the precipitation of acetic acid from vinegar.

Salt that causes an exothermic reaction through recrystallization, when it is previously dissolved in an aqueous liquid. Allowing to cook food slowly or instantaneously.
1 kg of Live Salt / 1 kg Aqueous liquid


Salt alive cold
System indicated for short cooking or small pieces.
During the manufacturing procedure, protect hands and face with approved protective elements.

Heat the water or flavored liquid until it boils, add the salt to the water and mix until the salt dissolves. Boil until the temperature of 117ºC is reached.
Pour the mixture slowly into a bowl of tempered glass or stainless steel. The impurities or edges of the container itself can activate the recrystallization spontaneously.
Refrigerate the mixture to a temperature below 20ºC, (ideal temperature 5ºC.) It is important, during cooling, to avoid moving or stirring the mixture, or to introduce elements inside, otherwise, recrystallization will be activated.

Pour the cold mixture over the product to be cooked. At this time instant recrystallization is activated producing an exothermic reaction that increases the temperature of the mixture to 60 ° C. There may be a slight variation in temperature according to saturation, the container or surface and item to be cooked. Then the temperature will gradually decrease, and the cooking time can be extended as long as necessary to cook the piece.

What Else Have You Got Then ???

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    Fresh Burst - Strawberry Pearl
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    Fresh Burst - Olive Oil Pearl
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    Xantham Gum
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      Ultratex 3
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      Gelcrem Cold
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      Agar Agar
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      Veggie Gel
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      Pro Sorbet Cold 100
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      Gelcrem - Hot
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      Pro - Espuma Hot
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      Pro Souffle
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      Rose Arome
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      Cheese Powder
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      Antihumidity Icing Sugar
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      Powderd Smoke
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      Pro Sorbet Cold 100
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      Refined Isomalt
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      Raspberry Powder
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      Beetroot Powder
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      Tomato Powder
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      Whole Freeze Dried Strawberry
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      Yellow Colouring Powder
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      Blue Colouring Powder
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      Red Colouring Powder
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      Green Powder
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      Red Powder
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      Lollipop Sticks
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      Black Powder

    Come Back Next Week For Even More Ideas...