TABLE OF TEXTURES ELABORATIONS
In the following table we suggest the preparations that can be made with TEXTURAS and which product is the most suitable for each of them.
Gelatine | Soft with dairy products (cold or hot) | Iota |
Thermoirreversible (that does not melt again) | Algin + Calcic | |
Hard (cold or hot) | Agar | |
Hard (cold or hot) | Gellan o Kappa | |
Hot and very hard (tagliatelle) | Gellan | |
Sweets such as fruit pastas | Agar | |
Pearls with syringe | Kappa o Agar | |
Texture areas | Air (cold or hot) | Lecite |
Pure alcohol air | Sucro | |
Cold foam | Xantana | |
Hot foam | Metil | |
Creamy foam | Xantana | |
Hot clouds | Metil | |
Emulsion | Water- and fat-based | Glice + Sucro |
Spherification | Basic | Algin (+ Citras) + Calcic |
Inverse | Gluco + Xantana + Algin | |
Thicken | Thick sauce (cold or hot) | Xantana |
Thick, liquid-based purées | Kappa | |
Liquids with suspension effect | Xantana | |
Napar | Product with soft gel | Iota |
Product with hard gel | Kappa | |
Other uses | pH Correction | Citras |
To “stick” hot products | Metil |