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MSK has years of experience in flavour and has produced a range of over 500 different flavouring options, offering not only an extensive choice of flavour but coverage of the entire spectrum of application, from hot plate to pastry.
An alphabetical list of all our flavouring products, grouped by flavour.
Use the product search box in the top right corner of the page. Simple search terms work best.
We have a range of flavouring systems to suit different applications. Click on the links to the right for the benefits of each system and the flavours available.
Degustation Fine Foods
A carefully curated selection of class-leading fine ingredients known for their exquisite taste
Bean 2 Bar
All the ingredients and equipment you need to create single origin artisan chocolate to your own flavour profile.
Everything you need to create beautiful, modern dishes.
Soft/elastic gels, heat-resistant firm gels, even hot gels!
Encapsulate flavours in jelly pearls and spheres.
Control the viscosity of your sauces and gels.
Create stable foams of different textures, hot or cold.
For luxuriously smooth texture and mouth-feel.
Tricks of the Trade
A range of products with unique properties.
Acids & Salts
Enhance flavours and prevent discolouration.
Easy to use, pre-mixed modern ingredients.
MSK's Virtual Kitchen Blog
Keep an eye on our blog for new recipes, tips and video demos to help you get the most out for our products.
Innovative recipe ideas using MSK ingredients to create the finishing touches.
Chef Video demonstrations showing you how to use our range of ingredients, tools and equipment.
Tips and training on everything from the art of flavouring to the perfect soufflé.
Our highly trained chefs will take you through the simple steps of molecular gastronomy, passing on expert tips, advice and practical techniques that you can use within your current recipes, and demonstrating cutting edge products that will stimulate new and innovative ideas.
Our Molecular Gastonomy Training provides a practical demonstration of the fundamentals of modernist cuisine, along with the latest innovations in ingredients, tools & techniques, and a demonstration of the safe use and handling of liquid nitrogen. Click through for more details.
Bespoke courses and individual training are also available. Give us a ring to arrange!
Create your own artisan cheese and yoghurt.
This section contains the ingredients, equipment and know-how to get started.
Bacterium linens is the red mould that is popular on continental cheeses such as the limburger an...
Calcium chloride is useful in cheese making if you are using pasteurised milk. It helps to boost ...
A cheese-lovers guide to making their favourite food from Paul Peacock, inspired by his grandmother ...
Our Cheese Making Kit is a great way to get started making your own artisan cheese.
Adjustable, wooden, handy, little cheese press.
The pressure applied to the cheese can be simply...
The original protective coating that is simply melted prior to use.
Each slab weighs 1kg. Sto...
Manufactured from the finest poplar, these boxes are ready for own-name labelling and will enable...
These muslin squares are 61cm square and are machined to provide a hemmed border.
The border ...
Penicillium Candidum is designed for the production of the white mould found on cheeses such as c...
description of the product here
Liquid vegetarian rennet, used for cheese making.
cheese add 4 drops diluted in cold boiled w...
Prepared only from fresh full cream milk that has been simply spray-dried to yield a free flowing...
This freeze-dried starter culture is of excellent and consistent quality.
It is not a monocul...
This yogurt maker has an inner container that holds a full litre of milk. When plugged in, this a...
Lactic Acid for use in cheesemaking.