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El Bullí Texturas range: Difference between revisions
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* '''Agar''' - [[Agar]], which is fine powder produced from red algae (of the Gelidium and Gracilaria genera), that can be mixed into cold liquids and heated to produce a gelling effect. Its gelling properties are lost if mixed with acidic ingredients. Available in 500g tubs. | * '''Agar''' - [[Agar]], which is fine powder produced from red algae (of the Gelidium and Gracilaria genera), that can be mixed into cold liquids and heated to produce a gelling effect. Its gelling properties are lost if mixed with acidic ingredients. Available in 500g tubs. | ||
* '''Algin''' - This is [[sodium alginate]] which is extracted from different species of brown algae, growing in the cold waters of all regions in the world. This is an essential element for the correct procedure of the spherification process. It is a refined powder which gels when it comes in contact with '''Calcic''' ([[Calcium Chloride|calcium chloride]]). It dilutes while cold with strong agitation and comes in tubs of 500g. | * '''Algin''' - This is [[sodium alginate]] which is extracted from different species of brown algae, growing in the cold waters of all regions in the world. This is an essential element for the correct procedure of the spherification process. It is a refined powder which gels when it comes in contact with '''Calcic''' ([[Calcium Chloride|calcium chloride]]). It dilutes while cold with strong agitation and comes in tubs of 500g. | ||
* '''Calcic''' - is [[Calcium Chloride|calcium chloride]] which is used in the food industry in the making of some cheeses and is one of the essential ingredients of the spherification process. It has an excellent moisture absorption capacity and is used in combination with '''Algin''' [[sodium alginate]]. It is sold on 600g tubs. | * '''Calcic''' - is [[Calcium Chloride|calcium chloride]] which is used in the food industry in the making of some cheeses and is one of the essential ingredients of the spherification process. It has an excellent moisture absorption capacity and is used in combination with '''Algin''' ([[sodium alginate]]). It is sold on 600g tubs. | ||
* '''Citras''' - [[Sodium citrate]], which is used in spherification to produce caviars, ravioles, balloons, [[gnocchi]], pellets, mini-spheres etc, especially when the ingredients used have an excessive acidity level. Available in 600g tubs. | * '''Citras''' - [[Sodium citrate]], which is used in spherification to produce caviars, ravioles, balloons, [[gnocchi]], pellets, mini-spheres etc, especially when the ingredients used have an excessive acidity level. Available in 600g tubs. | ||
* '''Crumiel''' - Crystalised [[honey]] flakes, made from 60% [[honey]], [[sodium alginate]] and [[maltodextrin]]. Use where [[honey]] or any other sweetener is required, to give a crunchy texture to the dish. It can also be used on its own to make decorative shards. Available in 400g tubs. | * '''Crumiel''' - Crystalised [[honey]] flakes, made from 60% [[honey]], [[sodium alginate]] and [[maltodextrin]]. Use where [[honey]] or any other sweetener is required, to give a crunchy texture to the dish. It can also be used on its own to make decorative shards. Available in 400g tubs. | ||
* '''Crutomat''' | * '''Crutomat''' - [[Dehydrated]] [[tomato]] flakes made from [[tomato]], [[cornflour]] and [[sugar]]. It gives a fantastic texture to pastries and other preparations. Sold in 400g tubs. | ||
* '''Fizzy''' | * '''Fizzy''' - Contains [[sugar]], [[sodium bicarbonate]], [[citric acid]] (E330) and [[glucose]]. You bathe them whole in [[chocolate]] or [[caramel]], or grind them into a powder and mix them with other ingredients, such as [[fruit]] or [[sorbet]]s. It has a neutral flavour with a hint of citrus, which allows it to be combined with any number of flavours and ingredients. Available in 300g tubs. | ||
* '''Gellan''' | * '''Gellan''' | ||
* '''Glice''' | * '''Glice''' | ||