Essence of - Sosa

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120 Texturizers thickening agents Goma Xantana Carbohydrate (bacterial fermentation of corn starch) 500 g 6 u 58050018 Dose: 2-5 g/kg Properties: Thickening agent, emulsifier, suspensor Use: Dissolves in cold or hot, mix with turmix Field of application: Any kind of liquid with water content higher than 80% Observations: Resistant to heat and freezing, thermo irreversible Elaborations: Sauces / Raw coulis / False vinaigrettes / Soups / Syrups Goma Xantana Clear 500 g 6 u 58050044 Shares all the characteristics with xantan gum but presents an increased transparency Gelespessa (Goma Xantana) Carbohydrate (bacterial fermentation of corn starch) 500 g 58050011 6 u 2,5 kg 58050039 2 u 10 kg 58070011 1 u Dose: 6-15 g/kg Properties: Thickening agent, emulsifier, suspensor Use: Dissolve in cold or hot, mix with turmix Field of application: Any kina of liquid with water content higher than 80% Observations: Heat resistant, allows freezing, thermo irreversible Elaborations: Sauces / Raw coulis / Vinaigrettes / Texturized soups / Suspensor effect Colourful vinaigrette » 250 g Modena vinegar » 2 g Gelespessa » 250 g Raspberry pure » 2 g Gelespessa As need » Salt » Pepper » Olive oil Combine vinegar and 2 g Gelespessa and mix with a hand blender until thick. Do the same with de raspberry pure. Mix olive oil and the previous mixtures in order to achieve a sort of colourful vinaigrette.
Texturizers thickening agents 121 Gelcrem Hot Refined corn starch, treated at high temperatures 500 g 58050040 6 u Dose: 20-50 g/L Properties: Use: Field of application: Observations: Elaborations: Thickening agent resists high temperatures and is stable to put in the oven, allows freezing Mix in cold an heat until boiling Any kind of liquid or semi-liquid elaboration Résistant aux hautes températures et stable dans le four. Résiste à la congélation. Cooked creams as e.g. pastry custards / Hot creams / Bechamel Gelcrem Cold Modified potato starch 500 g 58050026 10 kg 58060026 6 u 1 u Dose: 40-80 g/L Properties: Use: Field of application: Observations: Optimal elaborations: Other elaborations: Thickening agent gives a creamy texture (as e.g. pastry cream) in cold Mix in cold or hot Substitute for corn starch, for any kind of liquids Viscosity stable in the oven, stable in acid mixes Creams as e.g. raw pastry cream / Cold creams Texturized soups Lemon curd » 200 g Lemon juice » 300 g Whole eggs » 300 g Sugar » 22 g Gelcrem Hot Mix all ingredients and heat until boiling point stirring constantly with a whisk. Remove from the heat and blend with a hand mixer. Cool down and use. Raspberry curd » 400 g Raspberry pure » 100 g Simple syrup (TPT) » 30 g Lemon juice » 25 g Gelcrem Cold Mix all ingredients with a hand mixer at high speed until get a creamy texture without crumbs.
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moderngastronomy
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2 index Mtp Basics Flavours Metal f
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4 Primary texturing map Primary tex
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6 Basics Basics is an enlargement o
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8 The alphabet of flavours box 4610
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10 The alphabet of flavours box THE
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12 Metal food Gold powder Silver po
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14 Aromatized salts Mandarin salt 0
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16 Technological sugars Maltodextri
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18 Sugars of origin 1 Sparks of nat
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20 Sugar paste formable White sugar
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22 Flour crêpe Sweet crêpe flour
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24 Biscuit pack Mini-tulip 60 x 35
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26 Mini cone catering Mini cone (sw
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28 Chocolate Trinidade Organic choc
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30 Chocolate sauce Chocolate cream
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32 Chocolate compound Chocolate com
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34 Whole nuts Marcona almond raw bl
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36 Processed nuts Roasted almond fl
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38 Pure nuts paste The pure compoun
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40 Torró nuts The turron compound
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42 Organic cold pressed nut oils Or
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44 Pure seeds paste Organic sunflow
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46 Freeze dried coffee Freeze dried
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48 Vanilla Vanilla Bourbon Madagasc
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50 Essence of spices The new range
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52 Powdered natural extract of mint
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54 Freeze dried vegetables The tecn
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56 Powdered vegetables extracts Car
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58 Floral water Rose water aromatic
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60 Essences of flowers The new rang
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62 Dry mushrooms The new range of t
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64 Essences of roots The new range
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66 Powdered smoke Powdered smoke po
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68 Acid fruit orange Concentrated p
Page 72 and 73: 70 Acid fruit mandarin Juice mandar
Page 74 and 75: 72 Acid fruit lime Concentrated pul
Page 76 and 77: 74 Sweet fruit apple Drying Freeze
Page 78 and 79: 76 Sweet fruit melon watermelon Fre
Page 80 and 81: 78 Sweet fruit Jam peach peach jam
Page 82 and 83: 80 Sweet fruit fig Congelado IQF Co
Page 84 and 85: 82 Wild fruit Freeze drying strawbe
Page 86 and 87: 84 Wild fruit raspberry Concentrate
Page 88 and 89: 86 Exotic fruit mango Freeze drying
Page 90 and 91: 88 Exotic fruit passion fruit Conce
Page 92 and 93: 90 Chestnut Cookeed Chestnut whole
Page 94 and 95: 92 Freeze dried olive Green olive s
Page 96 and 97: 94 Powdered cheese and dairy produc
Page 98 and 99: 96 Caramel spread Caramel spread co
Page 100 and 101: 98 Wine and vinegar powder Type cab
Page 102 and 103: 100 Fiction compound Cola compound
Page 104 and 105: 102 Essences of sea The new range o
Page 106 and 107: 104 Culinary fonds Fish fond paste
Page 108 and 109: 106 Colouring powder Black powder 2
Page 110 and 111: 108 Tempuras Tempura de corn Orient
Page 112 and 113: 110 Texturizers What we usually cal
Page 114 and 115: 112 Texturizers emulsifiers EMULSIF
Page 116 and 117: 114 Texturizers emulsifiers Emulsio
Page 118 and 119: 116 Texturizers airing agents Album
Page 120 and 121: 118 Texturizers airing agents Proes
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Page 126 and 127: 124 Texturizers thickening agents P
Page 128 and 129: 126 Texturizers gelling agents Geli
Page 130 and 131: 128 Texturizers gelling agents Agar
Page 132 and 133: 130 Texturizers gelling agents Inst
Page 134 and 135: 132 Texturizers gelling agents Frui
Page 136 and 137: 134 Texturizers gelling agents SPHE
Page 138 and 139: 136 Texturizers gelling agents Kit
Page 140 and 141: 138 Texturizers stabilizers Procrem
Page 142 and 143: 140 Texturizers stabilizers Promous
Page 144: 142 Texturizers effervescent Fizz P
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Essence of - Sosa

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