Lactose Mugaritz is a disaccharide present in milk, formed by glucose and galactose. Lactose Mugaritz is ideal for preparations with a range of textures similar to sugar, but hardly sweetens them at all. Combines with Kaolin to make crunchy toppings wiht a calcareous texture. Lactose Mugaritz, in combination with Agalita, is used at Mugaritz restaurant,#4 in the world, to make the famous starter of edible "stones", which are in fact potatoes styled cleverly to look like river stones. Lactose is also used at Andoni Luis Aduriz's restaurant Mugaritz to make dehydrated flowers with a crystalline texture without the sweetness of sugar. Lactose Mugaritz is also used to make sweets with a toasted flavor and savoury toffee.