Essence of - Sosa

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128 Texturizers gelling agents Agar-agar Carbohydrate, type of an alga 500 g 58050115 20 kg 58060115 6 u 1 u Dose: 2-15 g/kg depending on desired hardness degree Properties: Use: Field of application: Observations: Optimal elaborations: Other elaborations: Gelling Mix in liquid, bring to boil, let cool down Any liquid elaboration Heat resistant (90ºC), not resistant to freezing, thermo reversible, jellifies less in acid mediums, gelatine not very elastic Hard caviar / Hot gelatines (≤90ºC) Gelatines / Purees / Veils / Foams Green pea hot jelly » 500 g Green pea juice » 3 g Agar-agar » As needed Salt » 220 ml Water Combine the ingredients. Heat until boiling point. Put the mixture in moulds and let to set. Heat before service. Fruit coulis » 400 g Fruit pure » 100 g Simple syrup (TPT) » 5 g Agar-agar Combine the ingredients. Heat until boiling point. Keep in the fridge until totally seted. Mix with an immersion blender until smooth. Fake fruit caviar » 200 g Fruit pure » 50 g Simple syrup (TPT) » 2 g Agar-agar » As needed Vegetable oil very cold Combine the ingredients. Heat until boiling point. Put the mixture in a seringue and drop it into oil bath. Keep in the oil bath for 5 minutes. Remove from the oil bath, drain the oil and serve.
Metilgel Méthylcellulose, dérivé de cellulose végétale 300 g 58050020 6 u 1,8 kg 58050021 2 u 6 kg 58070020 1 u Texturizers gelling agents Dose (hot): 15 g/kg foam effect Dose (hot): 30 g/kg glue Dose (cold): 20 g/kg thickening agent Dose (hot): 20 g/kg gelling agent 129 Properties: Use: Field of application: Observations: Elaborations: Gel in hot Hydrate in cold and let stay until mix reaches 4ºC, apply heat Any kind of liquid or semi-liquid Resists freezing Air / Foam / Glue / Gnocchi / Spaghettis Gelburguer Sticking effect 500 g 58050031 20 kg 58070031 6 u 1 u Dose: 10-15 g/kg Properties: Use: Field of application: Observations: Elaborations: Agglutinative effect Mix with desired product Any kind of food Can be difficult to use with food rich in calcium Burger / Tartar / Terrinas Prawn burger » 500 g Prawns » 8 g Gelburguer » As needed Salt and pepper » 20 g Fish stock Mix the ingredients.Press the mixture in a mould. Keep in the fridge for 1 hour. Cook. Fake potato gnocchi » 500 g Creamy mashed potatoes » 10 g Metilgel » As needed Chicken stock Mix the creamy mashed potato and the Metilgel with an immersion blender. Put the mixture in a pastry bag. Keep for 12 hours in the fridge. Heat the chicken stock until boiling point. Drop the pure in the stock doing gnocchi shape. Remove the gnocchi from the stock and serve hot.
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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
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70 Acid fruit mandarin Juice mandar
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72 Acid fruit lime Concentrated pul
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74 Sweet fruit apple Drying Freeze
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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
Page 122 and 123: 120 Texturizers thickening agents G
Page 124 and 125: 122 Texturizers thickening agents G
Page 126 and 127: 124 Texturizers thickening agents P
Page 128 and 129: 126 Texturizers gelling agents Geli
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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