TEXTURAS
Since its inception in 1997, elBullitaller has had the goal of broadening
the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like
foams, clouds, etc., have brought about an evolution in our style. We present the Texturas line of products, essential for you to be able to
incorporate some of our best-known techniques to your kitchen, such as hot
gelatins, airs, melon caviar or spherical ravioli. The products that make up the Sferificación, Gelificación, Emulsificación,
Espesantes and Surprises lines are the result of a rigorous process of
selection and experimentation. Texturas is a gateway to a world of magical
sensations that will no doubt continue to grow.
Gelification
Gelatins are one of the most characteristic preparations in classical
cuisine, and they have undergone greater evolution in modern cooking. Until a
few years ago, they were made mainly with gelatin sheets; starting in 1997,
Agar, a product of algae, was introduced and is now commonly used.
The carrageenans Kappa and Iota are also obtained from algae and have
particular properties of elasticity and firmness that give them their own
identities.
To complete the line, we present Gellan, that allows us to make a rigid,
firm gel and Metil, a gelifier extracted from vegetable cellulose.
Metil
Gelifier extracted from the
cellulose of vegetables. Unlike other gelifiers, Metil (with a metilcellulose
base) gelifies when heat is applied. When cold it acts as a thickener. There is
a wide range of viscosity in metilcelluloses, which affects the final result of
the gelification. Metil has been chosen for its great gelifying power and
reliability.
Characteristics:
- Available in powder form.
- Mix cold, shaking vigorously, and leave to rest in the
refrigerator until it reaches 4° C for hydration. Next apply temperature
up to 55° C.
- When the product cools it loses gel capacity and
becomes liquid.
Agar
Extracted from a type of red algae
(of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan
since the 15th century. In 1859, it was introduced to Europe as a
characteristically Chinese food, and at the start of the 20th century it began
to be used in the food industry. It is a source of fiber and can form gels in
very small proportions. It can be used to make hot gelatins.
Characteristics:
- Presented in a refined powder.
- Mix while cold and bring to a boil.
- Gelification is fast.
- Once gelled, it can withstand temperatures of up to 80
°C (hot gelatin).
- Allow it to rest for correct gelification.
- In acidic mediums, it loses part of its gelling
capacity.
Iota
A gelling agent extracted from a
type of red algae (mainly from Chondrus and Eucheuma genera), like other
carrageenans. They are found on the coasts of the north Atlantic, as well as in
the Philippine and Indonesian seas. Iota has very specific characteristics and
produces a soft, elastic gel. It can also be used to make hot gelatins
Characteristics:
- Presented in a refined powder.
- It dissolves while cold and is heated to about 80 °C
for gelification.
- A soft gel that does not form while the mixture is
stirred.
- If the gel breaks, it will reform if allowed to rest.
Kappa
A gelling agent extracted from a
type of red algae (mainly from Chondrus and Eucheuma genera). It is a
carrageenan, a name originating from Carragheen, Ireland, where these algae
have been used for more than 600 years. In the mid 20th century, this “Irish moss”
started to be produced industrially as a gelling agent. Kappa produces a gel
with a firm, brittle texture.
Characteristics:
- Presented in a refined powder.
- Mix while cold and bring to a boil.
- Its rapid gelification allows us to cover an
ingredient.
- Once gelled, it can withstand temperatures of up to
about 60 °C.
- In acidic mediums, it loses part of its gelling
capacity.
Gellan
A very recently discovered (1977)
gelling agent obtained from the fermentation of Sphingomonas elodea bacteria.
Depending on the production method, there are two different types of gellan.
This sample is firm gellan. Gellan allows us to obtain a firm gel that slices
cleanly and withstands temperatures of 90 °C (hot gelatin).
Characteristics:
- Presented in a refined powder.
- Heat to 85 °C, then allow to cool to achieve the
gelifying effect.
- It loses its gelling capacity in concentrated saline
solutions.
TABLE OF TEXTURES ELABORATIONS
In the following table we suggest
the preparations that can be made with TEXTURAS and which product is the most
suitable for each of them.
|
Gelatine
|
Soft with dairy products (cold or
hot)
|
Iota
|
|
|
Thermoirreversible (that does not
melt again)
|
Algin + Calcic
|
|
|
Hard (cold or hot)
|
Agar
|
|
|
Hard (cold or hot)
|
Gellan o Kappa
|
|
|
Hot and very hard (tagliatelle)
|
Gellan
|
|
|
Sweets such as fruit pastas
|
Agar
|
|
|
Pearls with syringe
|
Kappa o Agar
|
|
|
|
|
|
Texture areas
|
Air (cold or hot)
|
Lecite
|
|
|
Pure alcohol air
|
Sucro
|
|
|
Cold foam
|
Xantana
|
|
|
Hot foam
|
Metil
|
|
|
Creamy foam
|
Xantana
|
|
|
Hot clouds
|
Metil
|
|
|
|
|
|
Emulsion
|
Water- and fat-based
|
Glice + Sucro
|
|
|
|
|
|
Spherification
|
Basic
|
Algin (+ Citras) + Calcic
|
|
|
Inverse
|
Gluco + Xantana + Algin
|
|
|
|
|
|
Thicken
|
Thick sauce (cold or hot)
|
Xantana
|
|
|
Thick, liquid-based purées
|
Kappa
|
|
|
Liquids with suspension effect
|
Xantana
|
|
|
|
|
|
Napar
|
Product with soft gel
|
Iota
|
|
|
Product with hard gel
|
Kappa
|
|
|
|
|
|
Other uses
|
pH Correction
|
Citras
|
|
|
To “stick” hot products
|
Metil
|
]
|
PRODUCT
|
AGAR
|
KAPPA
|
IOTA
|
GELLAN
|
METIL
|
|
Dosification
|
Soft gel: 2-4 gr/L
Hard gel: 5-10 gr/L
|
Soft gel: 2 gr/L
Hard gel: 15 gr/L
|
Soft gel: 3 gr/L
|
Soft gel: 5 gr/L
Hard gel: 13 gr/L
|
Soft gel: 7 gr/L
Glue effect: 30 gr/L
|
|
Solubility
|
Boiling point
|
Boiling point
|
Boiling point
|
Boiling point
|
3ºC
|
|
Gelling point
|
43ºC*
|
48ºC *
|
36/38ºC *
|
70ºC *
|
45-50ºC *
|
|
Thermal resistance
|
70ºC*
|
70ºC *
|
60/70ºC *
|
70/80ºC *
|
50/60ºC*
|
|
Freezing resistance
|
NO
|
NO
|
YES
|
NO
|
|
|
Tipe of gelification
|
Termicreversible
|
Termicreversible
|
Termicreversible
|
Termicreversible
|
Termicreversible
|
|
Final texture (elasticity /
synaeresis effect)
|
Firm, brittle, clean cut,
synaeresis tendency
|
Firm, brittle, synaeresis tendency
|
Flexible, viscose it gelifies
again after shaking
|
Flexible and firm
|
Firm, elastic
|
|
Transparency
|
Traslucent gel although not
transparent
|
Transparent gel
|
Translucent gel althourgh not
transparent
|
Transparent gel / yellowish
|
Transparent
|
|
Applications
|
Cold and hot gelatines
|
Milky gelatins, amber, aspic,
coating
|
Milky gelatins, drinkable
gelatines
|
Malleable cold and hot gelatines
|
|
*Depending on gel strength
Spherification
Spherification
is a spectacular cooking technique we introduced at elBulli in 2003 which
enables us to prepare recipes that no-one had even imagined before. It consists
of the controlled gelification of a liquid which, submerged in a bath, forms
spheres.
There are two kinds:
Basic Spherification (which consists of
submerging a liquid with Algin in a bath of Calcic) and
Reverse
Spherification (submerging a liquid with Gluco in a bath of Algin). These
techniques can obtain spheres of different sizes: caviar, eggs, gnocchi,
ravioli... In both techniques, the spheres produced can be manipulated, since
they are slightly flexible. We can introduce solid elements into the spheres,
which will remain in suspension in the liquid, which obtains two or more
flavours in a single preparation. In Basic Spherification, with some
ingredients it is necessary to use Citras to correct the acidity; in Reverse
Spherification, Xantana is generally used for thickening. Spherification
requires the use of specific utensils (Eines), which are included in the Kits.
HYSTORY SPHERIFICATION
Birth of spherification
One of the primary methods of discovering new techniques in haute cuisine is by
working in conjunction with the leading companies engaged in the food industry.
This fact, together with a certain degree of chance, gave rise in 2003 to one
of elBulli’s most significant techniques. On one of our increasingly more
frequent incursions into the industry we visited Griffith España to see their
installations and exchange know-how. At a given moment they showed us a Mexican
sauce that contained little balls in suspension which when eaten added a hint
of acidity and a slightly spicy taste to the preparation. At the time it
reminded us of a refreshing drink we knew that also featured these little
spheres. It was a liquid that contained a proportion of alginate and which, on
being submerged in a base of water with calcium, produced the formation of
these balls.
Fortunately
they gave us a sample of the alginate and on arriving at the el Bullitaller
workshop we quickly bought some calcium chloride with which to try it. We made
the mixture with water and alginate and the base with water and chloride, took
a syringe and began to make little drops, which at first simply disappeared
into the water. Our excitement grew however when, after straining the water, we
saw that small balls had been formed which, unlike those in the sauce, were
liquid inside! This quickly encouraged us to swop the syringe for a spoon. Thus
was born the first liquid yolk (or put another way, the first spherical
ravioli), made solely with water. The thrill of realising we were witnessing
something so entirely new represented one of those magical moments that happens
once in a lifetime.
2003 The first preparations
Spherification produces spherical forms of varying textures and consistencies.
In the following lines we explain the first preparations.
1. Spherical ravioli, filled ravioli, marbles and
miniravioli
The first preparation we were able to materialise with spherification was
spherical pea ravioli. We chose this name because the sensation in the mouth was
precisely that of a liquid ravioli. We then made mango, raspberry and even a
filled ravioli, with Gernika pepper broth and pepper seed filling. After that
came the miniravioli, extending a family that continues to bear fruit. As
regards the marbles, they also maintain some reference to the miniravioli
concept, but in this case we wanted to create a completely round shape and to
make the outer membrane thicker so they would “explode” on being eaten.
2. Spherical caviar and pellets
It is true to say that creating this preparation was one of the most thrilling
moments in our lives. First we tried it with ceps and then with apple, but
later realised that the one which convinced us most was made with Cantaloupe
melon. To make the preparation we had to create a “caviarer” ‐ a battery of dispensing syringes
that could be activated simultaneously. This snack was one of the icons of 2003
in elBulli. For their part, the pellets were born out of the idea to make
truffle “chips” that never set. Following this line we deviated from the
concept however and decided to make a kind of chip that was not frozen, which
we called pellets. We created them using the spherification technique and then
macerated them throughout the night in truffle juice to intensify their flavour.
3. Spherical balloons
If surprise was the predominant sensation even among professionals in the
kitchen when they first tried the caviar or spherical ravioli, sight of the
balloons turned their surprise to amazement. This is in fact one of the most
difficult preparations to make if one lacks practice, and represents the fusion
of two of elBulli’s most notable techniques ‐ spherification and the world of
the soda siphon. The balloons are made by pouring rose-perfumed water and ALGIN
into the siphon. Then, thanks to a special adaptor, we activate the siphon over
a CALCIC solution, making opaque spheres. A minute later transparent balloons
are formed.
4. “Spherical” noodles
These noodles are made by filling a syringe with a lychee-juice and ALGIN
mixture, then tracing zigzagged laces over the CALCIC solution, thus producing
lychee noodles.
2004 The evolution of a technique
Most of the techniques we create in elBulli begin to mark a line of evolution
shortly after their appearance, and this was precisely the case in 2004 with
spherification. The uses to which spherification gave rise that year were four
in number:
1. Spherical filled ravioli
The concept is remarkably simple ‐
we had made a ravioli filled with Gernika pepper seeds in 2003; in 2004 we
created two versions of filled ravioli, but this time they were served cold.
The first consisted in placing a tablet of frozen lemon juice in the spoon
containing the tea with which we went on to form the tea sphere.
2. Spherical gnocchi
From a conceptual point of view, the undoubtedly most significant evolution of
this technique took place in 2004. While in 2003 we had created the spherical
balloon, here we went a little further by developing a spherical foam, a
preparation that provided an entirely new texture. The result is very different
from that of normal spherification, as the siphoned air inside the membrane,
which forms as a result of the spherification process, makes the preparation
take on the form of a creamy foam. The first version was made from pumpkin purée.
The second was an adaptation of the classic potato gnocchi.
2005 Inverse spherification
In 2005, as the result of research being carried out by the elBullitaller
scientific department in parallel to our trials we were able to effect a change
that would have far reaching consequences on the spherification technique. Up
to then, the process had been carried out by mixing ALGIN into a liquid and
dropping the resulting solution into a bath of CALCIC. The outside surface of
the ALGIN mixture then jellified and produced the spherification. This
procedure, which we now call basic spherification, was difficult or impossible
to apply with certain products that already contained calcium in their natural
state, given that mixing them with ALGIN triggered an unwanted jellification
process.
The fact
is that when we thought we had exhausted all available options we realised that
it was in fact possible to carry out a reversed spherification, in other words,
to insert a product that already contained calcium into an ALGIN bath. This
breakthrough, which we call inverse spherification, enabled us to make
spherical preparations with dairy products, olives and other foodstuffs for the
first time ever. Instead of adding CALCIC to the preparations we used
gluconolactate (GLUCO) in proportion to the product’s natural calcium content,
and in every case concluded the technique by bathing the result in an ALGIN
mixture. Furthermore, inverse spherification allows us to detain the
jellification of preparations, something we were unable to control in basic
spherification. As the ALGIN fails to penetrate the sphere in this method,
jellification only occurs on the surface.
Algin
A natural product extracted from
brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow
in cold water regions of Ireland, Scotland, North and South America, Australia,
New Zealand, South Africa, etc.
Depending on the part of the algae
that has been refined, the texture and Calcic reactivity of each alginate
varies. For this reason, we have selected Algin as the ideal product for
achieving Spherification with guaranteed results.
Characteristics:
- Presented in a refined powder.
- Gels in the presence of Calcic.
- Dilutes while cold with strong agitation.
- It need not be heated to produce Spherification.
Calcic
This product is a calcium salt
traditionally used in the food industry, for example in cheese making. Calcic
is essential in the reaction with Algin that produces Spherification. It is the
ideal reactant for its high water solubility, considerable calcium content, and
consequently great capacity for producing Spherification.
Characteristics:
- Presented in granules.
- Highly water soluble.
- Great moisture absorption capacity
Citras
A product made from sodium citrate,
obtained mainly from citrus; it is usually used in the food industry to prevent
darkening of cut fruits and vegetables. It has the property of reducing the
acidity of foods, and using it makes it possible to achieve spherical
preparations with strongly acidic ingredients. Dissolves easily and acts
instantaneously.
Characteristics:
- Presented in a refined powder.
- Highly water soluble.
Eines
Spherification is a new process that
uses a very specific technique. For this reason, the tools used for this
purpose have been subjected to numerous tests. The Eines pack contains the most
useful tools for each step in Spherification.
Once the desired shape and size are
determined, the right tool must be chosen: Syringes are used to create drops
that make spherical caviar. For larger preparations (mini-spheres, ravioli,
gnocchi, balloons), Dosing Spoons must be used. Collecting Spoons are used to
remove and wash the spherical preparation from the Calcic bath.
Gluco
Gluco consists of calcium
gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium
lactate) that produces a product rich in calcium and perfect for the technique
of Inverse Spherification, while adding no flavour whatsoever to the food under
preparation. In the food industry calcium gluconolactate is used to enrich
different foodstuffs with calcium. Gluco was chosen for its excellent behaviour
in Spherification processes.
Characteristics:
- Presentation in powder form.
- Soluble in cold liquids.
- To avoid difficulties in dissolving, add Gluco before
any other powder product.
- Problem free in acidic, alcoholic or fatty mediums.
Kit
Basica / Basic Spherification
Basic Spherification is best for obtaining ravioli and other spherical
preparations with an extremely subtle membrane, magical on the palate. It can
also obtain spherical caviar.
The preparation needs to be done immediately, since once the sphere has been
submerged in the bath of Calcic, gelification does not stop and in the end it
turns into a compact ball.
Kit
Inversa
Reverse Spherification is extremely versatile, since it can make spheres
with almost all products. It is best for products with high calcium or alcohol
content.
The spheres obtained are very stable and long-lasting. Thanks to these
features, the ravioli can be used as fillings for sponge cakes or mousses, to
give a sensation of “coulant”.
BASIC SPHERIFICATION
For liquids with watery density
This preparation is best for liquids which, owing to their watery density,
present fewer problems for Spherification. Weigh the Algin exactly with a
precision scale. Add Algin to 1/3 of the liquid to be used and blend with a
mixer until it has completely dissolved. Add the other 2/3 of the main
ingredient and leave to rest for 1 hour so that it loses part of the air
created by the mixer.
Meanwhile, dilute the cold Calcic with water in a bowl. Prepare another bowl
with water only. Make a small test to see how the Algin mix responds in the
Calcic bath before proceeding to the preparation.
After pouring in the desired amount of the ingredient with Algin (for
caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect
it and rinse it in the bowl of water to get rid of the excess Calcic.
For thick liquids
This preparation is best for thick liquids to which water has to be added to
correct their density. If you are working with excessively acid ingredients you
should use Citras.
Weigh the Citras and Algin exactly with a precision scale. Always add the
Citras to the water you are going to use first of all and blend with a mixer
until it has completely dissolved. Then add the Algin and blend again. Add the
main ingredient and leave to rest for 1 hour so that it loses part of the air
created by the mixer. Meanwhile, dilute the cold Calcic with water in a bowl.
Prepare another bowl with water only. Make a small test to see how the Algin
mix responds in the Calcic bath before proceeding to the preparation.
After pouring in the desired amount of the ingredient with Algin (for
caviar, ravioli, gnocchi, etc.), when the desired texture is obtained collect
it and rinse it in the bowl of water to get rid of the excess Calcic.
REVERSE SPHERIFICATION
This preparation is best for liquids with watery density. For the Algin bath
to function to the full, it is advisable to prepare it the day before. Blend
Algin in 1/3 of the liquid in a mixer until it has completely dissolved, add
the other 2/3 and keep in the refrigerator.
Weigh Gluco and add to 1/3 of the liquid to be used. Blend with a mixer
until it has completely dissolved. Then add Xantana and repeat the operation.
End by adding the other 2/3 of the main ingredient and leave to rest for 1 hour
so that it loses part of the air created by the mixer.
After the desired amount of ingredient with Gluco has been poured into the
Algin bath, the spheres will form.
Collect them and rinse in water. They can be kept in the desired liquid.
TABLE OF TEXTURES ELABORATIONS
In the following table we suggest
the preparations that can be made with TEXTURAS and which product is the most
suitable for each of them.
|
Gelatine
|
Soft with dairy products (cold or
hot)
|
Iota
|
|
|
Thermoirreversible (that does not
melt again)
|
Algin + Calcic
|
|
|
Hard (cold or hot)
|
Agar
|
|
|
Hard (cold or hot)
|
Gellan o Kappa
|
|
|
Hot and very hard (tagliatelle)
|
Gellan
|
|
|
Sweets such as fruit pastas
|
Agar
|
|
|
Pearls with syringe
|
Kappa o Agar
|
|
|
|
|
|
Texture areas
|
Air (cold or hot)
|
Lecite
|
|
|
Pure alcohol air
|
Sucro
|
|
|
Cold foam
|
Xantana
|
|
|
Hot foam
|
Metil
|
|
|
Creamy foam
|
Xantana
|
|
|
Hot clouds
|
Metil
|
|
|
|
|
|
Emulsion
|
Water- and fat-based
|
Glice + Sucro
|
|
|
|
|
|
Spherification
|
Basic
|
Algin (+ Citras) + Calcic
|
|
|
Inverse
|
Gluco + Xantana + Algin
|
|
|
|
|
|
Thicken
|
Thick sauce (cold or hot)
|
Xantana
|
|
|
Thick, liquid-based purées
|
Kappa
|
|
|
Liquids with suspension effect
|
Xantana
|
|
|
|
|
|
Napar
|
Product with soft gel
|
Iota
|
|
|
Product with hard gel
|
Kappa
|
|
|
|
|
|
Other uses
|
pH Correction
|
Citras
|
|
|
To “stick” hot products
|
Metil
|
|
SFERIFICATION
TECHNIQUE- DOSAGE TABLE
|
|
PRODUCT
|
SOLUBILITY
|
DOSAGE
|
TIPE
OF
GELIFICATION
|
THERMAL
RESISTANCE
|
FREEZING
RESISTENCE
|
APLICACIONS
|
|
BASIC
SFERIFICATION / EXTERNAL DIFFUSION GELLIFICATION
|
|
ALGIN
|
Cold,
3,5PH
|
5-8
gr/L
|
Thermal
- irreversible
|
180-200
ºC*
|
|
|
|
CALCIC
|
Cold
|
5-8
gr/L
|
|
|
|
CITRAS
|
Cold
|
0,5
gr/L
|
|
|
|
pH
regulator and antioxidant
|
|
SFERIFICACIÓN
INVERSA / GELIFICACIÓN POR DIFUSIÓN EXTERNA
|
|
ALGIN
|
Cold
|
5
gr/L
|
Thermal
- irreversible
|
180-200
ºC*
|
|
|
|
GLUCO
|
Cold
|
10
gr/L
|
|
|
|
XANTANA
|
Cold
|
1-4
gr/L
|
Thickener
(cold and hot)
|
|
|
|
|
TABLA
DE DOSIFICACIONES PARA LA TÉCNICA DE GELIFICACIÓN POR DIFUSIÓN INTERNA
|
|
ALGIN
|
Cold,
3,5PH
|
12-13
gr/L
|
Thermal
- irreversible
|
180-200
ºC*
|
Óptima
|
Pastry
fillings for baked
elaborations, instant milky
desserts, foam stabilizer.
|
|
GLUCO
|
Cold
|
3-5
gr/L
|
|
CITRAS
|
Cold
|
4-5
gr/L
|
|
CITRIC
ACID
|
Cold
|
3-5
gr/L
|
Emulsification
Family that began
with Lecite, which can obtain aereated preparations, and now has two other
products, Sucro and Glice. Their outstanding characteristic is their capacity
to join two phases that cannot be mixed, such as fatty and watery mediums. That
makes it possible to make emulsions which otherwise would be very difficult to
obtain.
Lecite
A natural soy lecithin-based
emulsifier, ideal for making airs. This product, discovered at the end of the
19th century, was first produced for the food industry in the last century. It
is useful in the prevention of arteriosclerosis and contains vitamins, minerals
and antioxidants. Lecite is made from non-transgenic soy.
Characteristics:
- Presented in a refined powder.
- Cold soluble.
- Very soluble in aqueous mediums.
- It also has a surprising capacity to emulsify
impossible sauces.
- Thanks to its great emulsifying power, Lecite is the
ideal product for converting juices and other watery liquids into airs.
Sucro
Emulsifier derived from sacarose,
obtained from reaction between sacarose and fatty acids (sucroester). This
product is widely used in Japan. Due to its high stability as an emulsifier it
is used to prepare oil in water type emulsions. It is a product similar to
water, and so it must first be dissolved in that medium. It also has aereating
properties.
Characteristics:
- In powder form.
- Indissoluble in fat.
- Gel blando que no se forma mientras se va agitando la
mezcla.
- It is dissolved in water with no need to apply
temperature, though with heat it dissolves faster.
- Once it has dissolved, it must be slowly added to the
fatty medium
Glice
Monoglyceride and diglyceride
derived from fats, obtained from glycerine and fatty acids. Glice has been
chosen for its high stability to act as an emulsifier which integrates a watery
medium into a fatty medium. It is an emulsifier similar to oil, which means
that it must first be broken down with a fatty element and then added to the
watery element.
Characteristics:
- Available in flakes.
- Indissoluble in water.
- It dissolves in oil heated up to 60° C.
- The mixture of oil and Glice in water must be
integrated slowly for the emulsion to be satisfactory.
TABLE OF TEXTURES ELABORATIONS
In the following table we suggest
the preparations that can be made with TEXTURAS and which product is the most
suitable for each of them.
|
Gelatine
|
Soft with dairy products (cold or
hot)
|
Iota
|
|
|
Thermoirreversible (that does not
melt again)
|
Algin + Calcic
|
|
|
Hard (cold or hot)
|
Agar
|
|
|
Hard (cold or hot)
|
Gellan o Kappa
|
|
|
Hot and very hard (tagliatelle)
|
Gellan
|
|
|
Sweets such as fruit pastas
|
Agar
|
|
|
Pearls with syringe
|
Kappa o Agar
|
|
|
|
|
|
Texture areas
|
Air (cold or hot)
|
Lecite
|
|
|
Pure alcohol air
|
Sucro
|
|
|
Cold foam
|
Xantana
|
|
|
Hot foam
|
Metil
|
|
|
Creamy foam
|
Xantana
|
|
|
Hot clouds
|
Metil
|
|
|
|
|
|
Emulsion
|
Water- and fat-based
|
Glice + Sucro
|
|
|
|
|
|
Spherification
|
Basic
|
Algin (+ Citras) + Calcic
|
|
|
Inverse
|
Gluco + Xantana + Algin
|
|
|
|
|
|
Thicken
|
Thick sauce (cold or hot)
|
Xantana
|
|
|
Thick, liquid-based purées
|
Kappa
|
|
|
Liquids with suspension effect
|
Xantana
|
|
|
|
|
|
Napar
|
Product with soft gel
|
Iota
|
|
|
Product with hard gel
|
Kappa
|
|
|
|
|
|
Other uses
|
pH Correction
|
Citras
|
|
|
To “stick” hot products
|
Metil
|
THICKENERS
In the kitchen products for thickening sauces, creams, juices and soups have
always been used. Starches and flour are the traditional thickeners, but the
disadvantage is that a large quantity has to be added, which affects the final
taste.
With the Thickeners family we present Xantana, a new product which can
thicken kitchen preparations using a minimum quantity and without distorting the
initial taste characteristics.
Xantana
Xantana is obtained from the
fermentation of corn starch with a bacteria (Xanthomonas campestris) found in
cabbage. The result is a gum with great thickening power. It also has notable
potential as a suspensoid, which means that it can maintain elements in
suspension in a liquid without their sinking into it. It can also retain gas.
Characteristics:
- Available in refined powder form.
- Soluble cold and hot.
- It can thicken alcohol.
- It is highly resistant to freezing-unfreezing
processes.
- Although temperature is applied, it does not lose its
thickening properties.
- Shake slowly and allow it to hydrate alone.
TABLE OF TEXTURES ELABORATIONS
In the following table we suggest
the preparations that can be made with TEXTURAS and which product is the most
suitable for each of them.
|
Gelatine
|
Soft with dairy products (cold or
hot)
|
Iota
|
|
|
Thermoirreversible (that does not
melt again)
|
Algin + Calcic
|
|
|
Hard (cold or hot)
|
Agar
|
|
|
Hard (cold or hot)
|
Gellan o Kappa
|
|
|
Hot and very hard (tagliatelle)
|
Gellan
|
|
|
Sweets such as fruit pastas
|
Agar
|
|
|
Pearls with syringe
|
Kappa o Agar
|
|
|
|
|
|
Texture areas
|
Air (cold or hot)
|
Lecite
|
|
|
Pure alcohol air
|
Sucro
|
|
|
Cold foam
|
Xantana
|
|
|
Hot foam
|
Metil
|
|
|
Creamy foam
|
Xantana
|
|
|
Hot clouds
|
Metil
|
|
|
|
|
|
Emulsion
|
Water- and fat-based
|
Glice + Sucro
|
|
|
|
|
|
Spherification
|
Basic
|
Algin (+ Citras) + Calcic
|
|
|
Inverse
|
Gluco + Xantana + Algin
|
|
|
|
|
|
Thicken
|
Thick sauce (cold or hot)
|
Xantana
|
|
|
Thick, liquid-based purées
|
Kappa
|
|
|
Liquids with suspension effect
|
Xantana
|
|
|
|
|
|
Napar
|
Product with soft gel
|
Iota
|
|
|
Product with hard gel
|
Kappa
|
|
|
|
|
|
Other uses
|
pH Correction
|
Citras
|
|
|
To “stick” hot products
|
Metil
|
SUPRISES
This is a line of products whose main feature is the possibility of consuming
them directly, either on their own or mixed with other ingredients and
preparations.
They are products with different characteristics from one to the other but
with one common denominator
‐ their special texture, individual
and unique to each of them. Effervescent in the case of Fizzy, light in Malto
and Yopol, and crunchy in Crumiel, Trisol and Crutomat. Flavours and textures
that can represent a fantastic, surprising solution to the finish of recipes
both sweet and savoury.
Malto
Malto is a product based on
maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case
those of tapioca, which have been broken down. It has low sweetening power and
does not add calories. It is employed as a bulking agent, but can also absorb
oils. Used in the food industry in the preparation of beverages, dairy
products, candies, soups, and so on.
Characteristics:
- Presentation in a very fine powder.
- Readily soluble when cold or hot.
- Becomes a manipulable powder when mixed with oil (2
parts Malto to 1 part oil) and dissolves completely on contact with any
aqueous medium.
- Only in 1Kg. pack
Crumiel
This product from the Surprises
family offers cooks a magic possibility unthinkable until now ‐ the easy, convenient use of honey in its crystallised
state. Crumiel enables us to incorporate all the flavour of honey into a vast
number of dishes, both sweet and savoury, to enhance them and make combinations
with the widest variety of flavours and ingredients, adding a unique crunchy
texture to every dish.
Characteristics:
- Presentation in small, irregular granules.
- It is extremely important to store CRUMIEL in a cool,
very dry place to avoid humidification.
Fizzy
A product with an effervescent
effect in the shape of long thick granules. They can be consumed in the usual
way (directly or dissolved in water), though we also recommend a selection of
less usual uses: bathe them whole in chocolate or caramel, or grind them into a
powder and mix them with other ingredients, such as fruit or sorbets. Fizzy has
a neutral flavour with a hint of citric, which allows it to be combined with
any number of flavours and ingredients.
Characteristics:
- Presentation in elongated granules.
- Conserve in a cool very dry place to avoid
humidification.
Crutomat
Crunchy dehydrated tomato flakes, of
biological origin with an attractive bright orange colour. Crutomat does not
add acidity and brings out the full flavour of the tomato, giving a fantastic
texture to pastries or preparations.
Characteristics:
- Available in elongated flakes.
- Keep in a cool dry place sheltered from the light.
Trisol
Is a soluble fibre derived from
wheat, especially recommended for the preparation of frying batter and tempura,
the result being a crunchy, not at all oily, texture. It is also perfect as a
substitute for sugar in the preparation of doughs for biscuits.
Characteristics:
- Available in soluble powder form with neutral taste and
smell.
- It keeps tempura crunchy even with the most moist
products.
- Only in 4Kg. pack
Yopol
Is a powdered yoghurt that brings a
unique flavour to all preparations where it is difficult to use fresh yoghurt.
With Yopol you can prepare mixtures with LYO fruit and yoghurt flavour, sweets
and crunchies, biscuits and other doughs. You can also make yoghurt crunchies
or fruit with yoghurt.
Characteristics:
- Available in powder form.
- It is most important to keep Yopol in a cool dry place
to prevent it getting damp.
Azuleta
Is a sugar with the taste, aroma and
colour of violets. It can be used to bring a typical floral touch to any pastry
or cooking preparation and as a finish for cocktails. The intensity of the
taste can be adjusted by substituting Azuleta for part or all of the sugar in
the recipe.
Characteristics:
- Comes in the form of small violet crystals.
- For use in food preparations, limited use.
Manitol
Is an odourless, crystalline polyol
obtained from fructose or sugars extracted from seaweed or fungus. It has low
hygroscopicity and is not moisturising. It has low sweetening power (50-60%) in
comparison with saccharose. It is used for the crystallisation of all kinds of
products.
Characteristics:
- Comes in white, odourless powder form. Soluble cold,
though dissolves better hot
- Suitable for diabetics.
- For use in food preparations, limited use.
Choco Sparkys
Are small pieces of caramel coated
with chocolate which burst on contact with moisture. They enable you to
incorporate the crackle and fizz effect into a wide variety of preparations,
providing a unique crunchy, effervescent texture.
Characteristics:
- Presentation in small pieces of spontaneously
fragmented brown coloured caramel.
- For use in food preparations, limited use.
Sparkys
Are small pieces of amber-coloured
caramel which burst on contact with moisture. They enable you to incorporate
the crackle and fizz effect into a wide variety of preparations, providing a
unique crunchy, effervescent texture.
Characteristics:
- Presentation in small pieces of spontaneously
fragmented caramel with a slightly fruity taste.
- For use in food preparations, limited use.
