Essence of - Sosa

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136 Texturizers gelling agents Kit pH Sodium citrate and test stripes 750 g 59030010 6 u SPHERIFICATION Dose: depending on the acidity of the product Sodium citrate, comes out from fruit. It’s an essetial constituent of mostly soft drinks, that provides a note of acidity and enhaces the flavour. Used as an antioxidant, and also for spherifications as a pH corrective, reducing the acidity. Properties: Use: Field of application: Observations: Elaborations: Increases de pH (from acid to basic) Mix with the liquid you would like to change the pH Pre-elaborations for direct spherifications If the liquid is very acid, the spherification will be very difficult to achieve despite applying the pH corrector Direct spherification Kit pH dosing table to reach the optimal pH value of the spherification product initial pH value Kit pH dosage 2,5 0,85 g/100g 3 0,3 g/100g 3,5 0,1 g/100g 4 - 5 optimal value Lychee sphere » 250 g Lychee pure » 100 g Simple syrup (TPT) » 0,5 g Kit pH » 1,25 g Alginat » 1 L Water » 10 g Clorur » Bath of clean water Combine and mix with an immersion blender, lychee pure + simple syrup + Kit ph + Alginat Mix water + Clorur Take the mixture with a measuring spoon and drop the lychee mix in the Clorur bath. Keep the sphere in the bath for one minute. Wash the sphere in the bath of clean water. Cocoa caviar » 400 g Water » 100 g Simple syrup (TPT) » 30 g Cocoa powder » 2,5 g Alginat » 1 L Water » 10 g Clorur » Bath of clean water Combine and mix with an immersion blender, simple syrup + water + cocoa powder + Alginat. Heat until the cocoa dissolves completely Mix water + Clorur Take the mixture with a seringue and drop the in the Clorur bath. Keep the sphere in the bath for one minute. Wash the sphere in the bath of clean water. Yoghourt sphere » 500 g Yoghourt » 50 g Simple syrup (TPT) » 1 L Water » 5 g Alginat » Bath of clean water Combain yoghourt and simple syrup. Mix with an immersion blender the water and aginate. With the measuring spoons, take some yoghourt and drop it in the Alginat bath. Keep it in the bath for 4 minutes Remove from the bath and clean in the bath of clean water.
Texturizers stabilizers STABILIZERS Stabilizers for ice creams or foams are complex mixes of stabilizers, emulsifiers, gelling agents and airing agents which create the texture of ice cream, sorbet, mousse or perfect foams, very easy to apply, always with the maximum of respect for the flavour to be texturized. 137 GLACE À LA TRUFFE Procrema 100 cold
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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
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82 Wild fruit Freeze drying strawbe
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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 134 and 135: 132 Texturizers gelling agents Frui
Page 136 and 137: 134 Texturizers gelling agents SPHE
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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