Essence of - Sosa

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132 Texturizers gelling agents Fruit pectin NH Sodium pectate 500 g 58030000 6 u 2 kg 2 u 58030002 Dose: 10 g/kg jam Dose: 25-30 g/kg pâte fruit Properties: Gelling agent and thickener Use: Mix with sugar and add citric acid, heat up to 105ºC Field of application: Pulps and juices which allow the incorporation of acidity Observations: It actives exclusively with the incorporation of an acid component Elaborations: Glace / Pâte fruits / Jam Neutral nappage » 1 L Water » 400 g Sugar » 40 g Fruit Pectin » 15 g Citric acid » 100 g Aroma (compound or fruit pure) Heat the water until 45ºC. Add the pectin and sugar mixed together. Boil for 3 minutes Remove from the heat and add the citric acid. Let to cool. Use at 35ºC. Raspberry jam » 1000 g Frozen raspberries » 750 g Sugar » 200 g Sugar » 12 g Fruit Pectin » 1 u. Lemon juice Combine 100 g sugar and pectin. Cook the remaining sugar and the raspberries until boiling point. Add the pectin + sugar and cook until reach 103ºC. Remove from the heat and add the lemon juice. Let to cool. Rasberry pâte de fruit » 1000 g Raspberry pure » 1000 g Sugar » 30 g Fruit Pectin » 300 g Glucose » 5 g Citric acid Heat the fruit puré until boiling point. Mix 100 gr. of sugar with the pectin and then add to the pure stirring constantly. Boil again and add half sugar. Boil again and add the sugar remaining. Heat again until boiling point and add the liquid glucose. Cook low heat until 106ºC. Add the citric acid and remove from the heat. Put in a frame or molds.
Texturizers gelling agents 133 Pectina Jaune Obtained from citrus peel 500 g 58030003 6 u Dose: 2-20 g/kg Properties: Gelling agent and thickener Use: Mix with sugar and add citric acid, heat up to 105ºC Field of application: Pulps and juices which allow the incorporation of acidity Observations: It actives exclusively with the incorporation of an acid component Elaborations: Glace / Pâte fruits / Jam Pectina Acid Free Combination of pectin and calcium sulfat 500 g 58030012 6 u Dose: 6 g/kg flan texture Dose: 25-30 g/kg pâte fruit texture Properties: Gelling agent, similar to traditional pectin but activates without acid Use: Mix with sugar and apply as usual Field of application: Non-acid pâte fruits or nut glace Observations: It’s not necessary to reach 105ºC Elaborations: Nut glace / Non-acid pâte fruits Hazelnut icing » 1 L Milk » 200 g Hazelnut pure paste » 20 g Pectina Acid Free Heat the milk until 40ºC Combine the pectin and sugar together. Then pour into the milk. Cook until boiling point and then keep cooking for to minutes more at low heat. Pour into mixture the hazelnut pure paste. Remove from the heat and let for 30 minutes at room temperature. Strain and use at 35ºC.
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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
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78 Sweet fruit Jam peach peach jam
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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 130 and 131: 128 Texturizers gelling agents Agar
Page 132 and 133: 130 Texturizers gelling agents Inst
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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