The RogeRs ColleCTion

Texturas
Texturas
Since its inception in 1997, el Bullitaller (El Bulli) has had
the goal of broadening the range of possible textures in
cooking. The fruit of this experimentation is a series of
techniques that, like foams, clouds, etc., have brought
about a revolution in gastronomy.
El Bulli presents the Texturas line of products, essential for
you to be able to incorporate some of El Bulli’s best-known
techniques in your kitchen, such as hot gelatins, airs, melon
caviar or spherical ravioli.
The products that make the Emulsificación, Sferificación,
Gelificación and Espesantes lines are the result of a rigorous
process of selection and experimentation.
Texturas are a gateway to a world of magical sensations that
will no doubt continue to grow.
**Kosher Certified
Gelificación
Gelatins are one of the most typical preparations in classical
cuisine, and with modern cooking they have evolved much
further. The Gelificación family includes five gelifiers with
different characteristics. Agar is a seaweed derivative, which
has been used for some years now. The Kappa and Iota
carrageenans are also obtained from seaweed and have
particular characteristics of elasticity and firmness. Gellan
obtains a firm, rigid gel. Metil, extracted from cellulose,
offers interesting new applications.
Gelificación Products
Gellan **
Kappa **
Iota **
Agar **
Metil **
Espesantes
Products for thickening sauces, creams, juices and soups have always been used in
the kitchen. Starches and flour are the traditional thickeners but the disadvantage
is that a large quantity has to be added, which affects the final taste.
With the Espesantes, El Bulli presents a new product, which can thicken kitchen
preparations using a minimum quantity, and without distorting the initial taste
characteristics.
Espesantes Products
Xantana
Surprises
This is a line of products that can be consumed
directly, either on their own or mixed with other
ingredients and preparations.
They are products with different characteristics
from one to the other but with one common
denominator — their special texture, individual
and unique to each of them. Flavors and textures
represent a fantastic, surprising solution to finishing
recipes of both sweet and savory nature.
Effervescent in the case of Fizzy, light in Malto,
crunchy in Crumiel and Trisol, and Yopul as a
substitute when it is not possible to use fresh
yogurt.
Suprises Products
Fizzy
Malto **
Crumiel
Trisol
Crutomat
Yopol
Sferificación
Spherification is a spectacular culinary
technique that El Bulli put into practice in
2003; it allows a cook to prepare recipes
never before imagined. It consists of
controlled jellification of a liquid mixed
with Algin that, submerged in a Calcic
bath, allows one to make sphere-shaped
preparations in various sizes; caviar, eggs,
gnocchi, ravioli…
It is a relatively new concept that remains to be explored,
but it has already produced brilliant results. With some
ingredients, Citras must be used to correct acidity.
Spherification requires the use of specific tools (Eines),
included in the kit.
Sferificación Products
Algin
Calcic
Citras
Eines
Gluco **
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