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El Bullí Texturas range: Difference between revisions
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* '''Gluco'''- Made from [[Calcium gluconolactate|calcium gluconolactate]] and is used to create spherical culinary effects, without adding any flavour or taste to your finished recipe. Available in 600g tubs. | * '''Gluco'''- Made from [[Calcium gluconolactate|calcium gluconolactate]] and is used to create spherical culinary effects, without adding any flavour or taste to your finished recipe. Available in 600g tubs. | ||
* '''Iota''' | * '''Iota''' - [[Carrageenan (Iota)]], a seaweed extract which can be used to create softly elastic gels and jellies. Iota should be dissolved in cold liquid before being heated to 80°C, at which temperature it will gelify. Comes in 500g tubs | ||
* '''Kappa''' | * '''Kappa''' - [[Carrageenan (Kappa)]] is a gelling agent made using dried seaweeds, which can be used to create firm, non-elastic gels. Gels made using it will begin to disintegrate at temperatures above 60°C. It should be dissolved cold, and the solution brought to a simmer. The solution can then by poured over a recipe to create a shell effect. Sold as 400g tubs, | ||
* '''Lecite''' | * '''Lecite''' - This is [[Soy lecithin|soy lecithin]], an emulsifyer, which can be dissolved in cold water, but loses its properties when mixed with [[oil]]. Available in 300g tubs. | ||
* '''Malto''' | * '''Malto''' - [[Maltodextrin]] | ||
* '''Metil''' | * '''Metil''' - [[Methycellulose]] | ||
* '''Sparkys''' | * '''Sparkys''' | ||
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* '''Trisol''' | * '''Trisol''' | ||
* '''Xantana''' | * '''Xantana''' - [[Xanthan gum]] | ||
* '''Yopol''' | * '''Yopol''' - [[Yoghurt]] powder | ||
==Images of the El Bullí Texturas range of molecular ingredients== | ==Images of the El Bullí Texturas range of molecular ingredients== | ||