BASIC textur - herbacuisine

Foams Soups Sauces Desserts

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texture from nature 

basis for natural products

mother nature’s 

larder 

Creamy textures, fine sauce foams and stable emulsions thanks to BASIC textur 

by herba cuisine. BASIC textur is a versatile, paste-like and neutral texturizer, 

purely made from the albedo (the white inner layer) of citrus fruits and water. 

With BASIC textur you can foam hot, warm, cold and ice-cold sauces – from 

fruity to savory – that stay stable. You prepare stable emulsions very easy with 

BASIC textur. You bind your hot and cold sauces and soups naturally. even in 

fat-reduced dishes you receive the desired consistency in no time. 

The setting qualities of lemon 

Nice to know 

the setting qualities of lemons make 

way for a new lightness in modern cuisine. 

BASIC textur, the texture-giving 

basic product which is based exclusively 

on the dietary fibres of lemon 

(citrus fibres) is so convincing that you 

can dispense with conventional thickening/texture 

agents. 

So creativity knows no limits. 

Citrus fibres 

the citrus fibres are neutral in taste 

and are obtained from the albedo and 

the juice sacs of fruit that is dejuiced, 

deoiled and gently dried as soon as it 

is harvested. 

Albedo 

the mesocarp, which due to its white 

colour is also known as albedo 

(lat: albus = white), is the inner layer of 

the lemon peel. 

Juice sacs 

Juice sacs are small sacks filled with 

juice which grow from the outside to 

the fruit centre and completely fill the 

individual fruit segments. 

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ConvinCinglY 

stable 

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Basis for 

foams 

BASIC textur is the ideal basis for frothed foods and drinks. Whether you wish 

to prepare smoothies, sorbets, ice cream, mousses or fruit or vegetable froths – 

you always get a stable, creamy texture. 

foods can thus be formed and presented individually. You will love the way the 

food, especially frozen products, keeps its shape and is very slow to melt. 

Smith´s Cocktail 

(serves 10) 

1,500 g crushed ice 

500 g Pecheur mignon 

400 g BASIC textur 

400 g lime juice 

400 g Herbasweet 

400 g cider, dry 

150 g Calvados 

150 g Havanna White rum 

10 granny Smith apple, 

freshly grated 

3g zest of lime 

1. Place all ingredients in a bar 

shaker and shake well for one minute, 

then strain through a strainer/ 

course sieve into a Caipirinha 

glass filled with crushed ice. 

2. remove the solids left in the bar 

shaker and purée in the mixer; 

pour the resulting foam onto the 

cocktail and serve. 

3. garnish with mint, lime and a spiral 

of apple peel. 

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Creating texture 

natural colours on your plate

Basis for 

soups 

a satisfying soup, crème or culinary foam depends on its authenticity, its own natural 

taste and a natural colour. this is hard to achieve if masking binding agents, 

such as starch, guar or other thickening agents are used. 

BASIC textur solves texture and thickening problems really easily: you determine 

the consistency by simply adding more or less BASIC textur. 

Thick goulash soup 

(serves 4 - 6) 

600 g beef stock 

580 g beef from the hindquarter 


170 g diced onions 

170 g waxy potatoes 

60 g dry red wine 

45 g red peppers 

45 g yellow peppers 

45 g green peppers 

25 g table salt 

20 g tomato purée, 

double concentrated 

½ lemon 

16 g vegetable oil 

15 g dried mixed mushrooms 

13 g paprika, noble Sweet 

10 g Herbarom 24 

3 g garlic 

0.8 g cayenne pepper 

0.3 g ground caraway 

1 bay leaf 

1. Work garlic together with the salt, 

paprika, caraway, cayenne pepper, 

bay leaf and lemon zest into a 

paste using the back of a knife. 

2. fry beef and onions in hot oil. 

3. add tomato purée, cook lightly 

and deglaze with red wine. 

4. add beef stock and Herbarom 24, 

season little by little with seasoning 

paste and simmer until the meat 

is almost done. 

5. now add potatoes, vegetables 

and BASIC textur, mix well and 

cook gently until the potatoes are 

done. 

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CulinarY HigHligHtS 

with innovative basic products

Basis for 

sauces 

Sauces that are bound with BASIC textur retain their own character. You can forgo 

the use of cream and butter as taste enhancers as the taste release triggered by 

BASIC textur is not hindered by flour or starches. the absence of flour and 

starches also means that skin does not form when the sauce is cooled or reheated. 

BASIC textur can be used in a ratio of up to 1:3. 

Fast Sauce Hollandaise 

(serves 8) 

250 g melted butter (lukewarm) 


75 g egg yolk, pasteurised 

10 g lemon juice 

10 g asparagus stock 

salt 

cayenne pepper 

1. mix all ingredients with a stick 

blender. 

2. Season with salt and cayenne 

pepper. 

3. Pass sauce through a fine sieve, 

fill into a 0,5l iSi thermo Whip 

PluS or a 0,5l iSi gourmet Whip 

PluS, screw on one iSi cream 

capsule and shake well. in an iSi 

thermo Whip PluS the sauce 

will stay warm for up to 3 hours 

without any additional heating, put 

the iSi gourmet Whip PluS into 

a warm water bath (approx. 60°C). 

Tip: if the Sauce Hollandaise is too 

thick, simply add asparagus stock to 

achieve the desired consistency. 

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ligHt deligHt 

full taste

Basis for 

desserts 

BASIC textur allows you to reduce the fat content considerably without impairing 

the creaminess and stability. therefore, desserts made with BASIC textur 

stand for light, easy-to-digest indulgence. BASIC textur supports the natural, 

fresh taste of fruits or fine aromas (such as cocoa, etc.) – only using the natural, 

consistency-giving properties of citrus fruits. 

Mango sorbet 

(serves approx. 12) 

Raspberry Ice Cream 


245 g mango purée (Boiron ® ) 



35 g cream 

1. Combine all ingredients and mix 

well with the stick blender. 

2. Strain through a fine sieve, fill into 

a 0.5l iSi gourmet Whip PluS, 

screw on one cream capsule, 

shake well and keep cool. 

350 g raspberry pulp 

150 g cream 



100 g milk 

5 g lemon juice 

1. Quickly mix all ingredients. 

2. Pour into an ice cream maker, 

freeze to the desired consistency 

and decorate. 

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imaginative WorkS of art 

in the kitchen

more ideas for 

recipes using BASIC textur 

Raspberry almond dressing 


100 g vegetable oil 



50 g almond oil 

50 g raspberry vinegar 

50 g raspberries 

salt and pepper, freshly ground 

1. Place all ingredients in a high 

container. 

2. mix dressing well with the stick 

lender and season with salt and 

pepper. 

3. Strain dressing through a fine 

sieve and keep in a cool place. 

Tomato dip 


Lime mayonnaise (no egg) 


300 g dried tomatoes 

255 g tomato juice 



20 g mild olive oil 

10 g Balsamico Bianco 

1.5 g rosemary 

1.5 g fresh garlic 

1.5 g coriander powder 

1 g salt 

1 g pepper 

0.5 g cumin 

finely purée and strain all ingredients. 


200 g rapeseed oil 

200 g drinking water 

50 g lime oil 


20 g lime juice, freshly squeezed 

12 g salt 

lime zest 

1. Put all ingredients in the thermo 

mix. 

2. Blend at the highest setting for 1 

minute. 

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BaSiS for freSH ideaS 

simple processing for optimum results

BASIC textur – 

Why you should use it 

BASIC textur brings new life to your cuisine. You will be delighted with how easy it 

is to use. especially in peak periods, when everyone is busy. With BASIC textur 

you have a very versatile natural product of high nutritional value. it is rich in dietary 

fibres, low in calories and does not contain thickening agents. You need less 

salt, sugar and fat. 

Conjure culinary delights of the finest standard! 

Product benefits 

The art of lightness 

our basis products satisfy the highest 

demands and: 

• can be used to individual requirements 

• can be used both warm and cold 

• are extremely malleable 

• are resistant to acid and fat 

• are rich in dietary fibres 

• reduce calorific value 

• enhance the taste 

• have a creamy character 

• have a light creamy mouthfeel 

• contain no colouring agents 

• are freeze and defrost-stable 

• contain no flavour enhancers 

• contain no preservatives 

• contain no sugar substitutes 

• save cost and time 

• contain no allergens or gluten 

Whether food is healthy depends very 

much on its ingredients. 

BASIC textur uses only citrus fibres 

and water as natural raw materials. 

You cook without any additives and do 

not have to list any additives in your 

menu. 

Clean label can be that easy. 

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from ConCePtion to realitY 

in the beginning there was the lemon

a dream 

of a new texture 

BASIC textur has totally redefined texture and now offers gourmet cuisine a special 

form of lightness, a better taste and is inspiration for fresh ideas with unimagined 

potential. BASIC textur has tracked down the secrets of nature combining 

them with state-of-the-art production techniques. You too can benefit from the outstanding 

thickening properties of citrus fibre. 

Scientific competence 

the aspiration to bring authentic basic 

products to the market is not new. if 

these are primarily destined for gourmet 

cuisine you need experienced advisers 

and constructive criticism. that 

is why our research department has 

worked together with top chefs for 

many years. We listen, develop new 

process techniques and keep on refining 

the products until all parties are 

totally satisfied. 

the result melts in your mouth: a new 

dimension in texture and taste. 

right from the start, we documented 

all development processes, standardised 

the techniques and integrated them 

into a certified workflow. 

for product safety is our top priority. 

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natural taSte 

aroma and colour-giving apple extracts

further products 

from the herba cuisine range 

With Herbasweet, the colour-neutral fruit sweetener made from apples, 

herba cuisine offers a natural alternative. in cold cuisine Herbasweet is used 

for dressings, vinaigrettes and marinades. Wherever honey, sugar syrup and 

granulated sugar are used Herbasweet provides the key culinary advantage. Herbarom 

is the ideal ingredient for the preparation of taste-intensive dishes und for 

use in gourmet cuisine. Herbarom enhances the flavour particularly in the preparation 

of dark sauces, glace de viande, consommé and jus as well as for 

glazing. Herbarom is the natural alternative for garnishing salads and desserts, 

for marinating dark and light meat and for caramelising fruits. 

Product benefits of Herbasweet 

• natural sweetness from apples 

• liquid 

• easy to dose 

• enhances the flavour 

• transparent 

• does not crystallise 

Product benefits of Herbarom 

• natural colour and aroma 

• liquid 

• easy to dose 

• enhances the flavour 

• does not crystallise 

Herbarom 03 and Herbarom 24 also 

have additional properties: 

Herbarom 03 

• improves freshness 

• slightly sweetening 

• dark yellow, golden to brown colour 

Herbarom 24 

• sugar-reduced 

• dark brown colour 

for further information go to 

www.herbacuisine.de 

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Herbafood Ingredients GmbH 

Phöbener Chaussee 12 • 14542 Werder (Havel) • Germany 

Phone: +49 3327 785-602 • Fax: +49 3327 785-601 

info@herbacuisine.de • www.herbacuisine.de

BASIC textur - herbacuisine

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