Whether you're looking for a practical demonstration of modern culinary techniques and ingredients, or help to develop your menus or a new product range, our chefs have years of experience at the highest level of the industry.
We are proud to be working with an ever-growing number of further education colleges around the UK as part of our MSK Academies programme, where we offer inspirational days for both catering students and chef lecturers.
Create many textures, colours and flavours of edible paper.
The paper can then be used as a wrapping for sweets, jellies and lollypops or to garnish canapés, petite fours, desserts, cakes and even cocktails...
For better egg-free baking
Eggless combines with other ingredients to help replicate the whole functionality of an egg. It gives structure to baked products, preventing collapse and allowing a baked crust, giving much better results than alternatives like xanthan gum.
Typically used with MSK Ultra..
Glucona Delta-Lactone, or GDL, is used to curdle fresh soy milk in order to make fresh Tofu.
Tofu may not have the best reputation as an ingredient, but this is mainly due to compromises forced on commercial production to ensure long shelf life.
Fresh Tofu, on the other hand, is a versatile ingredie..
Use MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.
It can be used to create better vegetable burgers, sausages, kebabs, koftas and more.
Rather than encasing the vegetabl..
Pectinase is a naturally-occuring enzyme which breaks down pectin, and is typically used to help soften fruit and vegetable matter, particularly citrus membranes, to increase the quality and clarity of extracted juices...
Our Flavour Enhancer is a natural umami flavouring derived from protein.
It provides a mouth-watering boost to the natural flavours and can be used to strengthen savoury flavour profiles across the menu.
It is non-GM and contains no MSG.
MSK Flavour Enhancer is inherently low in sal..