• 20g sodium alginate 
• 20g calcium salt 
• 20g agar-agar
• 20g carrageenan
• 20g ascorbic acid 
• 20g citric acid 
• 20g sodium bicarbonate 
• 20g xanthan gum
• 1 20mL syringe
• 2 m of alimentary grade silicne tube 
• 2 graduated pipettes 
• 1 set of measuring spoons 
• 1 bored spoon 
• 1 booklet containing 6 molecular cooking recipes (french/english)
• 1 volume-weight conversion table

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