Kremar is the official distributor of Noris-Blattgold in Spain
Aesthetics in Cooking
Waiters, pastry chefs, chocolatiers and chefs of the best restaurants in the world, who position themselves as premium establishments, add edible gold to their masterpieces. Such serving makes an unforgettable impression on the guest and adds sophistication to the dish.
The precious metal is tasteless, odorless, and non-allergenic, so it blends easily with any ingredient.
Edible gold is labeled as additive E175 (22–24 carats) and can be in the form of thin leaf, pellets, powder, or solution.
In haute cuisine, leaves of 22–24 carat gold are most commonly used, with a thickness of tenths of a micron, as well as pellets, shavings and powder.
At the beginning of the twentieth century the German bacteriologist Robert Koch received the Nobel Prize for the discovery of the unique properties of gold in its inhibitory effect on the bacteria that cause tuberculosis. Nowadays, gold supplements are actively used to treat asthma and bronchopulmonary diseases by doctors around the world.