Texturas divided into four different categories
1. SFERIFICACIÓN
Algin (Sodium Alginate)
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 (Calcium Chloride)
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.
Citrus
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.
2. GELIFICACIÓN
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.
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.
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.
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.
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.
3. EMULSIFICACIÓN
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. Thanks to its great emulsifying power, Lecite is the ideal product for converting juices and other watery liquids into airs. It also has a surprising capacity to emulsify impossible sauces.
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 aerating properties.
Characteristics: In powder form. Indissoluble in fat. 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.
Gelice
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.
4. ESPESANTES
Xantana
Its an amazing product. Used with liquid to create suspension effect.
5. SURPRISES
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.
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.
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.
No comments:
Post a Comment