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Molecular








Whether you are an experienced chef, or novice home cook, having the best ingredients is essential. Willpowder is a careful selection of new kitchen staples. Anyone who has shopped in traditional markets knows that it is difficult to find satisfactory ingredients for baking. It is nearly impossible to find specialty technical products that home cooks would use to replicate some of the world’s most innovative dishes. Willpowder makes the experience feasible with its product line and online support network.

Professional chefs are familiar with the difficulty of obtaining obscure chemicals: minimum orders are just too large. For chefs interested in testing out new ideas, or developing variations on existing ideas, there is not a reliable source for small amounts of desirable ingredients. Willpowder makes it happen for chefs with product, special bulk pricing, and an unparalleled personalized attention.

Chef Will Goldfarb has spent the better part of a decade scouring the world for the best products from the worlds most innovative chefs.

WILLPOWDER: BRINGING THE WORLD TO YOU.
 
 Featured Products
Xanthan Gum
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Exceptional thickening & stabilizing abilities and keeps ingredients suspended uniformly in salad dressings while providing pour ability w/o flavor masking.
Tapioca Maltodextrin
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Stabilizes high-fat ingredients which can be transformed into powders. Fats should be liquefied, chilled, & mixed w/ a starting ratio of 60% fat to 40% powder.
Sodium Citrate
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Used to control acidity in the making of some spheres. Acts as an acid buffer- add to high acid liquids so gelling will work. It can also stabilize emulsified fat.
Sodium Alginate
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Works as a cold gelling agent -needs no heat to gel. Gels in the presence of calcium compounds. Used w/ calcium chloride to make caviar & spheres.
Total Items: 37
Agar Agar
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Forms gels at approximately 35°C. Once formed, gel doesn't melt below 85°C. Reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings. Insoluble in cold water and slowly soluble in hot.
BALLS OF FURY BULK
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Basic Spherification: Single Packages -Sodium Alginate 1 lb, Calcium Chloride 1 lb,, Sodium Citrate 1 lb (Note: The items shown in the photo are of smaller pouch sizes. The items shipped in this kit will be larger 1 lb canisters)
Calcium Chloride
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Used to set Sodium Alginate solutions resulting in spheres that gel on the outside and remain liquid in the center.
Calcium Lactate
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Provides a less bitter taste in the end product when used in spherification in place of calcium chloride. Will dissolve in fat.
Calcium Lactate Gluconate
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Use for reverse spherification by adding to the product you want to gel & dipping that into a Sodium Alginate bath. Once the items are removed from the bath, the gelling process stops and the items can be held.
Coconut Milk Powder
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Spray-dried coconut milk that is shelf stable & easy to use. Excellent for dry applications, confectionery items &applications where control of viscosityis critical.
Egg White Powder
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Produces high volume, stable egg white foam. Used for uncooked foods - heat treated to meet USDA standards for being salmonella negative.
Gellan Gum, Low Acyl
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Gellan is a polysaccharide with strong gel forming properties. It makes gels with low concentrations when hot solutions of it are cooled and produces hard brittle gels when set, but can also be sheared to create fluid gels.
Glycerin Flakes
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Glycerin Flakes have a high stability to act as an emulsifier. Similar to oil, it must first be broken down with a fatty element & then added to watery element.
Guar Gum
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Prehydrated Guar Gum allows for dosages as little as .1% up to 1% (1 to 10 grams per kilo of formula) to provide viscosity with limited agitation. This makes Guar especially useful in dry mixes.
Heavy Cream Powder
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Spray dried sweet cream with 72% butterfat. Gives a rich flavor and creamy mouth feel to mixtures without adding water.
Honey Granules
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Honey Granules reflect the typical characteristics of what one would expect with liquid honey but without the water.
Hydroxypropyl Methylcellulose E19
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Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 58-64ºC with E19.
Hydroxypropyl Methylcellulose E4M
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 58-64C with E4M.
Hydroxypropyl Methylcellulose F50
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Unlike other gelifiers, Methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 62-68C with F50.
Iota Carrageenan
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Iota Carrageenan is used for Gelification. It forms a stable gel for freeze/thaw purposes.
Kappa Carrageenan
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Kappa is used for Gelification w/ the following properties: Kappa forms a strong, rigid gel in conjunction w/potassium salts and a brittle gel in conjunction w/calcium salts. Kappa tends to be clear when used w/ a sugar or syrup base. Kappa forms a gel with as little as .5% dosage in water, and as little as .2% w/ milk, or other calcium target rich environments.
Lecithin
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Use to make anything lighter than air... Cold soluble & soluble in aqueous mediums. Ideal for converting juices and watery liquids into airs & foams.
Locust Bean Gum
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Excellent for freeze/thaw formulations, making it invaluable for frozen dairy applications. Works in a .1 to .3% range, aka 1 to 3 grams per kilo of base formula. Requires a little warmth to activate: 116.5 Fahrenheit.
Methylcellulose A15C
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 50 -55? C w/ A15C.
Methylcellulose K4M
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For Gluten Free Baking - K4M is a medium viscosity K grade hydroxypropyl methylcellulose.
Methylcellulose SGA 7C
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Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Very firm gel forms at 38 ñ 44 degrees C w SGA7C
Pectin High Methoxy
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High methoxy pectin is a great gelling agent, provided the correct amount of sugar and acid are respected. Generally a ph of 3.4-3.8 with a minimum sugar concentration of 50-55%.
Pectin Low Methoxy
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Pectin is soluble in cold water, but has to be carefully dispersed. Low methoxy pectin gels with calcium. The gelation itself is controlled by the amount of calcium, the sequestrant levels, ph, soluble solids, and pectinís inner reactivity.
Pure Cote
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Pure cote modified corn starch is a special low viscosity starch that aids in film formation and adhesion. Clear flexible films dry quickly and retain original flavor profiles courtesy of this mild mannered agent of desiccation. Pure cote is useful in cereal and puffed snack coating. Finally, as an aide de glacage for baked goods and confections, Pure cote sure comes in handy in the modern kitchen.
Stabiwise Ice Cream and Gelato
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A blend of Locust Bean Gum, Carrageenan, Methylcellulose, Guar Gum, Sucrose Esters of Fatty Acid
Stabiwise Sorbet
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A blend of Locust Bean Gum, Methylcellulose, Sodium Alginate, Guar Gum, Xanthan Gum.
Tandoori
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Traditional East Indian spice blend produced in small batches. Gives a distinctive ìoven roastedî or smoky flavor based on the traditional Indian method of clay oven cooking seasoned meats. Provides a savory contrast to sweet ingredients, and can provide a sensation of ìroastingî to raw products.
Transglutaminase GS
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ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.
Transglutaminase GS - 100g Packet
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ACTIVA GS is a transglutaminase preparation which is innovative in bonding relatively large food pieces. Contrary to conventional bonding agents such as egg whites and starch, ACTIVAÆ GS can easily bond large red meat cuts and salmon fillet. ACTIVAÆ GS is allergen free, has improved bonding strength and wider handling window when compared to other ACTIVAÆ bonding preparations.
Transglutaminase RM - 1 kg Bag
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ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder.
Transglutaminase RM - 100g Packet
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ACTIVA RM is a transglutaminase enzyme preparation that may be used for bonding a diverse range of food materials such as red meat, poultry and seafood pieces. It can be added as a pre-hydrated slurry or as a dry powder.
Transglutaminase YG - 1 kg Bag
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ACTIVA YG is a transglutaminase preparation designed specifically for dairy applications. The patented combination of ingredients allows the enzyme to be more effective in milk systems.
Ultra Sperse 3
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US3 is just as handy as any of your favorite ìcook upî starches, has little flavor, great mouthfeel, and melts away like butter on a Balinese beach bed.
Ultratex 3
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Can thicken w/o the application of heat. Retains color and flavor profile of original liquid. Finished product can be dried into a thin crispy sheet.
Ultratex 8
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The bigger, badder brother of Ultratex 3. Reacts better to acidic mediums. Use less, better mouth feel, can produce a thinner dried product since you can dry a thinner liquid.
Versawhip 600K
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Can replace egg-albumin or gelatin. Use less product than w/egg white powder, foams are more stable, better flavor release. �Can use for cold or hot foams.
 
 
 
 
Tapioca Maltodextrin
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Versawhip 600K
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Sodium Alginate
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Xanthan Gum
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