WillPowder Methylcellulose K4M, 1 Pound

• WillPowder METHYLCELLULOSE K4M, Gelification Agent, Unlike other gelifiers, methylcellulose gelifies when heat is applied. When cold it acts as a thickener. Semi-firm gel forms at 70-90⁰ C with K4M. Use for gluten free baking..
• Methylcellulose (or methyl cellulose) is a compound derived from the cellulose of vegetables. Like cellulose, it is not digestible. “A” type food gums are methylcellulose AKA modified vegetable gum..
• There is a wide range of viscosity in Methylcellulose, affecting the final result of the gelification. Choose various forms for desired gelification result. Can also be used to make stable foams..
• Mix liquid cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4° C for hydration. Next apply temperature up to optimal range for each product. When the product cools down it loses gel capacity and becomes liquid again..
• WILLPOWDER is a line of specialty culinary powders which facilitate the manipulation and intensification of textures/flavors for food, developed and hand-selected for highest quality ingredients by renowned pastry Chef Will Goldfarb..

WillPowder Story: Chef Will Goldfarb is widely known as the ‘Golden Boy’ of pastry and has worked in the kitchens of famous names such as Ferran Adria, Tetsuya Wakuda, Paul Liebrandt and Morimoto. He received the Starchef “Rising Star” award and earned a James Beard nomination for Best Pastry Chef in America. In addition to this, he was regarded in Ferran Adria’s recent book, Food for Art, Art for Food, as one of the world’s leading modern chefs and was identified in Lisa Abend’s book, The Sorcerer’s Apprentices, as one of the finest chefs in the world to pass through the El Bulli kitchen. In 2006, he ventured out on his own to open the critically accled Room4Dessert in New York which offered an Avant garde menu of edible dessert cocktails, plated desserts and wine pairings. Together with New York University’s Chemistry and Food Studies Department, he also founded The Experimental Cuisine Collective, an interdisciplinary network at the nexus of food, science, and social network. Now residing in Bali, Chef Will directs the pastry program at KU DE TA where his brand of cuisine blends the finest elements of cutting edge tronomy with traditional techniques/flavors creating delicious, imaginative preparations using local and sustainable products. Room4Dessert is now open in Bali with it's own cookbook! Chef Will developed WillPowder specialty pastry powders for experienced, professional chefs as well as novice home cooks wanting a reliable source for the best pure ingredients allowing creation of differing textures and flavors in dishes. He has spent the better part of a decade scouring the world for the best products from the world's most innovative chefs. WillPowders are the new kitchen stes for producing foams, clouds, airs, fruit caviar, hot gelatins, and more with specialty technical additive products for gelification, spherification, emulsification, effervescense, deconstructing or thickening. Have fun experimenting with Molecular tronomy!