Töufood - Lipäse dossier

GASTRONOMIC APPLICATION OF ENZYMES

Lipase

Collaborating with:

Enzymes are hitherto unknown ingredients in restaurants, although they have been used in the food industry for years. By using these ingredients in our restaurant, bar or pastry shop, we will have the opportunity to achieve textures that could not be achieved otherwise

Index

We have developed this dossier with the aim of providing knowledge and making known how to use them and the options they can offer us.

That is why we will explain what enzymes are, and we will delve into each one of them so that you can understand them and apply them in your own gastronomic recipes.

Recipes

16 Parmesan frozen air

17 Sour cream, beetroot and salmon

19 Matured croquette

20 Strawberry, sour cream and lamb

ENZYMES: WHAT ARE THEY AND HOW ARE THEY USED

Enzymes What are they?

Enzymes are proteins that catalyze (speed up) biochemical reactions that occur naturally in all living organisms.

Enzymes are natural origin proteins present in most plant or animal foods that we consume on a daily basis, and which, applied to food products, can be used to modify some of their properties. They are commonly used to improve and transform products on an industrial scale, but until now very few restoration methods and applications have been developed.

Enzymes, unlike other texturizers, are very specific. This means that each enzyme will only work with one type of fiber or molecule. This compound that reacts is called substrate, and is transformed into the socalled products.

As you can see in the image, for enzymes to work they have to fit the substrate in question, so they will only work when the substrate is compatible

Origin

Enzymes are of natural origin. Most have been generated through the fermentation of natural products of plant or animal origin, or even extracted directly from fruits or vegetables.

How are they used?

There are different parameters that can affect the proper functioning and performance of enzymes, and that we will take into account when using them. This occurs due to the shape of the enzyme and the way the substrate fits with it, that is, due to its specificity.

• The product: If the food does not contain the substrate that the enzyme needs, there will be no reaction. So, if we apply pectinase to a food that does not contain pectin, it will not undergo any change.

• Substrate accessibility: The substrate must be accessible for the enzyme, since, if they do not meet and do not fit, no change can occur. The main barrier that we find is the external skin of the vegetables since the impermeability of the skin does not allow the enzyme to penetrate. We will have to make some cuts in the skin, puncture it or peel it so that the enzyme can penetrate.

• Proportion: If there is little substrate, even if we add a lot of enzymes, we will not achieve more effect. If, on the other hand, we have a lot of substrate and little enzyme, it will work, although slowly.

• Temperature: It is one of the most important factors to take into account. The enzyme has a temperature curve on which its activity depends, much like the temperatures used for fermentation:

→ At 0º C or less, the reaction stops because, as the product is frozen, so the two parts cannot fit together. As the temperature rises, this change is recoverable.

→ From 0 to 60°C the enzyme is active. In general, most enzymes have an optimum temperature where their activity is maximum. It is usually between 45°C and 60°C, depending on the enzyme.

→ At 70°C, or more, the enzyme is irreparably destroyed, since by heat the shape of the enzyme is modified and coagulates, so that the substrate can no longer fit with the enzyme anymore.

• Acidity: Enzymes are also destroyed if they leave a certain pH range and become inactive, although in the kitchen it is very difficult to reach these extreme values since they are either too acidic or too alkaline.

Enzyme range

We have developed a line of Töufood Enzymes intended for use in restaurants and haute cuisine. This project is still open today and with research in constant development in order to expand the range with a much broader spectrum of applications.

Pectinase is the enzyme responsible for degrading pectin in fruits and vegetables, softening them and giving them a cooked texture, but without cooking.

Cellulase is the enzyme responsible for breaking down cellulose in fruits and vegetables, thus breaking down the hard parts of vegetables.

Invertase is the enzyme responsible for transforming sugar into inverted sugar, enhancing the sweetness of the ingredients and providing them with antifreeze and moisturizing properties.

Amylase is the enzyme responsible for breaking down starch in fruits and vegetables, giving starches creamy textures and adding sweetness.

Glucosidase is the enzyme responsible for degrading the dextrins resulting from the application of amylase. It greatly increases the degree of sweetness of the food.

Lipase is the enzyme responsible for breaking down fats and triglycerides, modifying their aromatic profile and enhancing mature flavors.

Lipäse

What is it?

Lipase is the enzyme that has the capacity to degrade lipids, mainly the triglycerides that we usually call fats, so it will allow us to change both their texture and their aromatic profile

Lipid

Greek ‘Lipos- (λίπος) means ‘ fat ’

A group of hydrophobic biomolecules, among the most common we find the triglycerides that we usually call fats, which can be of animal or vegetable origin. These fats give each food a characteristic flavor and texture. Depending on the fatty acids that make it up, its properties will vary.

What does it do?

By using Lipäse, we manage to modify the aromatic profile of ingredients that contain fat, such as dairy products, oils and vegetables such as nuts or avocado. These released aromatic profiles provide rancid, fruity or matured flavours, so that, in the right measure, they will give a nuance to the original flavor of the food.

How it is used?

To activate the enzyme, it must be hydrated with water or a non-greasy liquid and put in contact with the fat of the food. There are three application methods depending on the desired result:

• Impregnation: By previously making multiple holes in the product, and adding the enzymatic solution, we achieve a homogeneous degradation throughout the product.

• Injection: We achieve internal enzymatic degradation while leaving the outside intact

• Sprinkle or immerse: We manage to degrade the exterior while the interior is left intact.

To obtain maximum performance, it is recommended to peel or puncture the skin over its entire surface and impregnate with 2 or 3 cycles of vacuum at 90-95%, and if desired, carry out a final cycle with sealing.

Factors that affect its performance

As mentioned in the introduction, temperature and pH affect the activity and therefore the yield of Pectinase. Lipase activity graphs for pH and temperature are shown below.

Another factor that must be taken into account for the enzyme to act is the amount of fat or triglycerides contained in the food to be treated: since lipase only acts on lipids (or fats), it will only work with products that contain them.

Also keep in mind that lipase dissolves in a liquid medium, so for it to come into contact with fat, it must be emulsified within the liquid or have it in constant motion. Depending on the proportion of fat, and how and where it is, we will obtain one result or another.

Applications

As a result of our research, different techniques applied to this enzyme have been determined. Each technique will provide us with a change in texture or organoleptic with a different result that we will apply according to the consistency we want to achieve.

FLAVOR ENHANCER

DOUGH IMPROVEMENT

CONTROLLED RANCIDITY

Controlled rancidity

By breaking down the fats, its aroma and flavor are modified, developing ripened and rancid flavors.

When the triglyceride structure is broken, fatty acids are released which, to a greater or lesser extent, give us rancid flavors. As this process of enzymatic degradation is progressive, the rancidity can be more or less intense depending on our objective in the elaboration. This allows the development of flavors that can only be achieved with long maturations in much less time.

MILK

Milk contains between 2 and 8% fat, which can be degraded with the action of lipase. After its performance, we will have a milk with an aromatic profile that can remind us of a matured cheese, so it will provide a slightly rancid flavor to the preparations made from this milk.La leche contiene entre un 2 y un 8% de matéria grasa, que puede ser degradada

CREAM

Cream has a higher proportion of fat, up to 35%. By having such an amount of fat, the lipase will act very quickly, greatly accentuating the strong and mature flavors it generates. To control this degradation, it is necessary to keep the cream cold so that the enzyme works slowly and develops the desired flavor. Starting from this rancid cream, multiple recipes can be made using it as a base.

Flavor enhancer

Flavors and aromas that appear from the degradation of fats and triglycerides by lipase are usually strong flavors that deepen the aromatic profile of the ingredient.

Furthermore, if we apply the enzyme to fermented or ready-to-ferment products, it will increase the organoleptic properties of this fermentation, which will directly affect the perception of the umami flavor of the product.

CHEESE WHEY

When the cheese is fermented and matured, thanks to these processes, thousands of enzymes from the milk, from the environment and from the added rennet act, thus developing very different flavors as in the case of mozzarella, Manchego or Parmesan. By applying lipase to these cheeses or their whey, their flavor evolves to a much more mature and powerful profile, broadening the sensation of aged cheese.

By modifying the aromatic profiles of the ingredients, deeper flavors are developed that enhance the flavor of the preparation.

BUTTER

Butter is milk fat. This allows extensive use of lipase to develop ripened flavors, rancidities, and intense flavors. In some Arab cultures, butter is often buried in the ground to ferment for years. This process is accelerated by the degradation generated by the lipase, achieving such a long process in hours. Degraded butter can be clarified, melted, roasted and used as a base and ingredient for multiple recipes and preparations.

Dough improvement

Degrading the fats found in the different doughs, it improves the emulsion and generates more united and softer doughs.

Lipase can be introduced into light, fat-laden or fermentable doughs. By degrading the structure of the fats present in flour, eggs, butter or other common ingredients in doughs, whether sweet or savory, a greater emulsifying capacity of their fatty part is developed, achieving more united, linked and softer doughs

On the other hand, by applying this enzyme to fat-laden doughs, in addition to improving their texture, their aromatic profile will be modified and intense and mature flavors will be enhanced.

SABLÉ

Sablé is a type of dough made with flour, butter and sugar, very crispy, which can be both sweet and salty, depending on the ingredients added. By working the base butter with the lipase, we will develop a matured butter, and also the biscuit will be more united and will not crumble so easily, forming a smoother and more uniform surface.

MOCHI

Mochi is a Japanese preparation based on glutinous rice flour with multiple fillings, usually sweet, although they can also be savory. In this case, the application of lipase, in the filling and in the dough, generates a smoother and thinner mochi with a matured filling with a very intense flavor.

BRIOCHE

Brioche is a fat-laden leavened bread made with flour, eggs, yeast, milk, butter, and sugar that is used as a base for many preparations, and in other types of sweets such as panettone, or as a base for sandwiches and breads. Lipase, with the amylase and glucosidase enzymes, generates a highly emulsified brioche dough, with a high fermentation capacity and without sugar, since the other two enzymes naturally sweeten the brioche dough.

GASTRONOMIC APPLICATION OF ENZYMES

Recipes

En colaboración con:

Parmesan frozen air

For the rancid parmesan whey

400 g water

250 g PDO parmesan cheese

5 g Töufood Lipäse

1. Bring the water to a boil and add the grated p armesan.

2. Stir until the parmesan is melted and leave to infuse for 15 minutes off the heat.

3. Strain the Parmesan water through a superbag and save all the whey, discarding the p armesan paste.

4. Dilute the lipase and store the parmesan whey in the fridge for 12 hours.

5. Separate the decanted whey from the upper fat.

For the parmesan frozen air

150 g rancid parmesan whey (preparation above)

0,15 g Töufood Sucrö

0,10 g Töufood Lëcitin

Others

Caviaroli olive oil pearls

Töufood Tomäto (tomato powder)

Basil sprouts

1. Mix the parmesan whey with the Sucrö and Lëcitin.

2. Blend adding air to the mix until small bubbles form.

3. Remove the air from the surface and deposit it in previously greased metal rings.

4. Reserve in the freezer.

Plating

1. Arrange the frozen parmesan air on the plate and sprinkle Tomäto on top.

2. Finish with Caviaroli and basil sprouts.

Sour cream, beetroot and salmon

For the sour crem

250 g cream

25 g Greek yogurt

5 g Töufood Lipäse

For the cured salmon

350 g fresh salmon

500 g salt

500 g sugar

1. Mix all the ingredients and place them in a glass jar.

2. Keep the mixture 24 hours at room temperature.

3. Reserve in the fridge.

1. Mix the salt and sugar well.

2. Slice the salmon and cover the entire surface of the fish with the salt and sugar mixture.

3. Cure 12 hours in the refrigerator.

4. Remove excess salt and sugar. Wash with water if necessary.

5. Reserve in the fridge.

For the beet slices

200 g beetroot

Salt Water Ice

1. Clean, peel the beet and slice with a mandoline slicer very finely.

2. Boil salted water and blanch the beet slices for 5-10 seconds. Stop cooking in ice water.

3. Dry and reserve in the fridge.

For the beet cream

200 g beetroot

25 g butter

0,3 Töufood Xanthän

Others

Dill sprouts

Caviaroli olive oil pearls

1. Clean, peel and cut the beet into pieces.

2. Boil the beet pieces for 8 minutes.

3. Blend the beetroot with the butter and xanthan.

4. Pass through a sieve and reserve in the refrigerator.

Plating

1. On a plate, place the salmon and the beet slices, alternating the products.

2. Arrange a few dots of beet cream and sour cream.

3. Finish with dill sprouts on top of the sour cream and a few pearls of Caviaroli oil.

Matured croquette

For the matured milk

50 ml milk

10 g Töufood Lipäse

For the bechamel

1 L matured milk (preparation above)

80 g flour

80 g oil

20 g butter

Salt Black pepper

1. Mix the milk with the Lipäse enzyme.

2. Reserve in the fridge for 12 hours.

1. Heat the oil and butter.

2. On the other hand, heat the rancid milk.

3. Sift the flour and add in the fat. Cook without the appearance of toasted colours.

4. Add the milk and cook over high heat for 15 minutes, stirring constantly.

5. Season to taste.

6. Roll out the dough, film it on the skin and cool. Reserve in the fridge for 12 hours.

7. Roll and shape. Reserve again in the fridge.

For the breaded Plain flour

Töufood Trisöl

Egg Panko

1. Mix one part of Trisöl with 5 parts of flour.

2. Pass each croquette through flour, egg and panko, in this order.

3. Reserve in the fridge.

Plating

1. Heat olive oil to 180ºC.

2. Fry the croquette until it is well browned.

3. Remove excess fat with absorbent paper and serve.

Strawberry, sour cream and lamb

For the rancid cream

250 ml cream

5 g Töufood Lipäse

For the sour cream

250 ml rancid cream (preparation above)

40 g greek yogurt

For the raisined strawberries

80 g strawberries

For the lamb reduction

600 g lamb bones

220 g onion

100 g carrot

100 g leek

60 g ripe tomato

150 ml red wine

12 g sugar

25 g olive oil

2 L water

Other

Black pepper

1. Mix the cream with the lipase until it dissolves.

2. Reserve in the fridge for 12 hours.

1. Combine the rancid cream with the yogurt in a glass jar.

2. Let ferment for 24 hours at room temperature.

1. Put the strawberries in the dehydrator for 6 hours at 30ºC.

2. Dry excess juice and reserve in the refrigerator.

1. Combine the red wine with the sugar and reduce by half.

2. Roast the lamb bones in the oven at 180ºC.

3. Cut all the vegetables and brown them in the oven with a little olive oil at 150ºC.

4. Combine all the ingredients in a pot, cover with cold water and cook over medium heat.

5. Deglaze the baking tray and add to the pot.

6. When it starts to boil, lower the heat and keep for 6 hours. Remove the foam.

7. Strain and let cool to solidify the fat. Remove it.

8. Reduce the stock to 1/3 of its initial volume.

Plating

1. In a deep plate, place a dried strawberry with a tablespoon of sour cream.

2. Sauce with the hot lamb reduction.

3. Finish with some freshly ground pepper.

Cottage cheese with sweet potato honey

For the sweet potato base

600 g sweet potato

30 g Töufood Amyläse

30 g Töufood Glucosidäse

For the sweet potato water

300 g sweet potato base (preparation above)

For the sweet potato molasses

200 g sweet potato water (preparation above)

For the rancid cream

150 ml cream

3 g Töufood Lipäse

For the rancid milk

500 g milk

10 g Töufood Lipäse

1. Roast the sweet potato in the oven for 1h 30min.

2. Cool, peel and grind with the enzymes.

3. Pack and cook in sous vide at 55ºC for 1h 30min.

4. Reserve in the refrigerator for 12 hours.

1. Strain the sweet potato puree through a superbag and decant.

2. Reserve the clarified part.

1. Reduce the sweet potato water slowly until you obtain 150 g with a molasses texture.

2. Cool and store in the fridge.

1. Mix the cream with lipase until dissolved.

2. Reserve in the fridge for 12 hours.

1. Dissolve the enzyme in the milk.

2. Reserve in the fridge for 12 hours.

For the stale cottage cheese

500 ml rancid milk (preparation above)

150 ml rancid cream (preparation above)

3 g Töufood Ascorbïc

1. Heat the milk and cream.

2. Remove from the heat, add the ascorbic acid, stir and allow the protein to coagulate and separate from the whey for 1 hour at room temperature.

3. Strain through superbag and squeeze, draining the coagulated protein.

4. Press to remove all the remaining whey and reserve in the refrigerator.

Plating

1. Place the cottage cheese on the base of the plate.

2. Cover with sweet potato honey.

Bouchot mussels with bearnaise foam

For the rancid butter

250 g butter

50 ml water

2 g Töufood Lipäse

1. Dissolve the lipase in the water.

2. Work the butter with the enzyme solution so that the entire piece of butter is thoroughly impregnated.

3. Place the butter in a fine sieve and allow the water to decant for 2 hours at room temperature.

4. Reserve in the fridge.

For the bearnaise foam

90 g rancid butter (preparation above)

60 g egg yolk

8 g tarragon vinegar

Salt

2 u N2O siphon charges

For the bearnaise’s mince

50 g shallot

50 g tarragon

1. Put the egg yolk in a container in a bain-marie and work with a whisk until it doubles its volume.

2. Add the tarragon vinegar and then emulsify with the melted butter.

3. Season to taste.

4. Introduce into siphon and fill with gas charges.

5. Reserve in the fridge.

1. Peel the shallot and select the tarragon leaves.

2. Chop the shallot to brunoise and the tarragon in chiffonade.

3. Reserve in the fridge.

For the bouchot mussels

400 g bouchot mussels

15 ml white wine

200 ml water

70 g salt

For the parsley oil

100 g parsley leaves

100 g sunflower oil

Others

Tarragon sprouts

1. Prepare a brine with the water and salt.

2. Put the bouchot mussels in a saucepan with the white wine and cover.

3. Cook until the mussels open.

4. Separate the mussels from their shells. Put the mussels in the brine and reserve in the fridge.

5. Clean the shells and store them in a dehydrator.

1. Blend the ingredients at 80ºC for 5 minutes.

2. Decant one night in the fridge and reserve.

Plating

1. Introduce the siphon into a water bath.

2. In the clean mussel shells, place the mussels with some minced shallot and tarragon.

3. Coat the mussels with the bearnaise sauce foam and finish with some tarragon sprouts and a few drops of parsley oil.

Matured cauliflower cream and caviar

For the rancid milk

500 g milk

10 g Töufood Lipäse

For the cauliflower cream

150 g cauliflower

100 g rancid milk (preparation above)

100 g water

45 g butter

For the cream with caviar

100 g creme fraiche

15 g cream

20 g kalix roe

For the parsley oil

100 g parsley leaves

100 ml sunflower oil

1. Dissolve the enzyme in the milk.

2. Reserve in the fridge for 12 hours.

1. Cut the cauliflower into small pieces and cook in the water and rancid milk.

2. Blend and add the butter little by little.

3. Fill cauliflower molds and freeze for 2 hours.

4. Reserve in an airtight container in the freezer.

1. Mix all the ingredients, evenly distributing all the kalix roe.

2. Transfer to an airtight container and store in the fridge.

1. Blend the ingredients at 80ºC for 5 minutes.

2. Decant one night in the fridge and reserve.

Plating

1. In the center of the plate, place the kalix roe sauce.

2. Arrange 3 frozen “mini-cauliflowers” around the sauce, and leave the dish to cool for ½ hour in the refrigerator, so that they are at the perfect texture.

3. Finish off with 3 dots of parsley oil.

Cheese mochi

For the rancid milk

300 ml milk

2 g Töufood Lipäse

For the rancid milk mochi

30 g glutinous rice flour

5 g Töufood Glucöse 35

110 ml rancid milk (preparation above)

For the filling of stale cheese

90 g parmesan cheese

150 ml rancid milk (preparation above)

0,5 g Töufood Xanthän

Fine salt

Black pepper

Others

Black pepper

1. Dissolve the enzyme in the milk.

2. Reserve in the fridge for 12 hours.

1. Mix all the ingredients in a bowl and film.

2. Introduce in the microwave for one minute.

3. Knead with a spatula and put back in the microwave.

4. Repeat the process one more time.

1. Bring rancid milk to a boil.

2. Remove the milk from the heat, add the grated cheese and stir.

3. Add the xanthan, fine salt and black pepper and blend

4. Strain and introduce into 5 mm diameter spherical molds.

5. Freeze and reserve in the freezer.

Plating

1. Roll out the mochi dough to a thickness of about 3 mm.

2. With a circular cookie cutter, cut a portion and place the cheese inside in the center.

3. Close the mochi dough leaving the cheese inside and giving it a spherical shape.

4. Finish with freshly ground black pepper.

Cheese and truffle bun

For the rancid milk

300 ml milk

2 g Töufood Lipäse

For the brioche dough

250 g flour

80 g rancid milk (preparation above)

10 g fresh yeast

90 g whole egg

75 g butter

5 g salt

15 g Töufood Amyläse

15 g Töufood Glucosidäse

1. Dissolve the enzyme in the milk.

2. Reserve in the fridge for 12 hours.

1. Mix the flour with the salt and the yeast and gradually add the beaten egg and milk.

2. Knead, giving the dough a lot of elasticity and developing the glutamic mesh.

3. When the dough falls away from the walls, add the cold butter.

4. Once the dough has absorbed the butter, add the amylase and glucosidase.

5. Let ferment for 1 hour and break the fermentation.

6. Reserve in the fridge for 12 hours.

7. Portion into 20 g balls and ferment for 1 h 30 min, at 28ºC.

8. Cook in a steam oven a t 94ºC for 15 minutes.

9. Allow to cool.

For the cheese and truffle filling

35 g mozzarella

10 g mozzarella stick

18 g provolone

5,5 g black truffle

12,5 g mozzarella whey

Salt

1. Blend all the cheeses well with the mozzarella whey until there are no lumps.

2. Add the grated truffle and blend again.

3. Season with salt.

Plating

1. 1. Empty the inside of the buns and introduce the cheese and truffle filling.

2. 2. In a very hot skilled, sear the muffins on both sides and serve.

Parmesan sablé

For the rancid butter

250 g butter

50 ml water

2 g Töufood Lipäse

1. Dissolve the lipase in the water.

2. Work the butter with the enzyme solution so that the entire piece of butter is thoroughly impregnated.

3. Place the butter in a fine sieve and allow the water to decant for 2 hours at room temperature.

4. Reserve in the fridge.

For the parmesan sablé

225 g rancid butter (preparation above)

5 g salt

300 g plain flour

300 g parmesan cheese

Others

Töufood Bläck

1. Soft the rancid butter.

2. Grate Parmesan cheese and add to butter and salt

3. Sift the flour and add it to the mixture. Knead very little.

4. Fill the ham leg mold with the dough.

5. Freeze and bake at 170ºC for 12-14 minutes.

Plating

1. Dip the tip of the sablé in the black food coloring.

2. Serve.

Chop steak tartar with butter foam

For the rancid butter

250 g butter

50 ml water

2 g Töufood Lipäse

1. Dissolve the lipase in the water.

2. Work the butter with the enzyme solution so that the entire piece of butter is thoroughly impregnated.

3. Place the butter in a fine sieve and allow the water to decant for 2 hours at room temperature.

4. Reserve in the fridge.

For the rancid butter foam

300 g rancid butter (preparation above)

100 g egg white

34 g yolk

2 u N2O siphon charges

For the chop fat

200 g chop fat

10 ml water

1. Melt the butter.

2. Blend all the ingredients until obtaining a homogeneous liquid and pass through a fine strainer.

3. Introduce in a siphon and fill with the N 2O charges.

1. Cut the chop fat into regular cubes.

2. Combine the chop fat with the water and cook at a minimum for 1 hour.

3. Remove from heat and strain.

4. Reserve 2 hours at room temperature.

5. Reserve in the fridge.

For the chop tartar

350 g chop meat

Salt

Chop fat (preparation above)

Egg yolk

Capers

Black pepper

Others

Tarragon sprouts

1. Chop the chop meat into small cubes, and reserve in the fridge.

2. In a cold bowl, emulsify the egg yolk and the chopped capers and pepper.

3. Mix the chop meat cubes with the emulsified yolk and the chop fat.

Plating

1. Heat to room temperature the rancid butter foam in the siphon.

2. Serve the tartar in a previously cooled crockery.

3. Finish with the rancid butter foam and some tarragon sprouts.

Caviar and stale butter toast

For the rancid butter

250 g butter

50 ml water

2 g Töufood Lipäse

1. Dissolve the lipase in the water.

2. Work the butter with the enzyme solution so that the entire piece of butter is thoroughly impregnated.

3. Place the butter in a fine sieve and allow the water to decant for 2 hours at room temperature.

1. Reserve in the fridge.

For the crispy toast

100 g bread

Olive oil

Salt

Others

10 g caviar Salt flakes

1. Freeze the bread and laminate with slicers, to a thickness of 2 mm.

2. Lightly brush the toast with olive oil and season with salt.

3. Place between 2 oven racks and bake at 140ºC for 15 minutes.

4. Allow to cool and reserve at room temperature.

Plating

1. Heat to room temperature the rancid butter and cover the crispy toast.

2. Place the toast on the plate and finish with the caviar and a few salt flakes.

Cauliflower marrow with parmesan

For the degraded cauliflower

1 kg Whole cauliflower

100 ml water

5 g Töufood Pectinäse

For the rancid parmesan whey

400 g water

250 g PDO parmesan cheese

5 g Töufood Lipäse

1. Mix water with pectinase.

2. Clean the cauliflower, vacuum pack it with the enzymatic solution and leave it to act for 12 hours in the fridge.

3. Carefully remove the interior of the stem, leaving the walls intact.

1. Bring the water to a boil and add the grated p armesan.

2. Stir until the parmesan is melted and leave to infuse for 15 minutes off the heat.

3. Strain the Parmesan water through a superbag and save all the whey, discarding the p armesan paste.

4. Dilute the lipase and store the parmesan whey in the fridge for 12 hours.

5. Separate the decanted whey from the upper fat.

For the parmesan whey jelly

150 g parmesan whey (preparation above)

0,6 g Töufood Agär

1. Disperse the agar with vigorous agitation in the parmesan whey.

2. Heat the mix to 85ºC.

3. Introduce the liquid inside the stem of the cauliflower, and leave to gel.

Others Caviar

Plating

1. Heat the cauliflower in the oven, divided crosswise.

2. Place a line of caviar on the parmesan jelly.

Rancid milk yuba

For the rancid cream 150 ml cream

3 g Töufood Lipäse

For the rancid milk

500 g milk

10 g Töufood Lipäse

For the rancid milk yuba

500 ml rancid milk (preparation above)

50 g Töufood Skïmmed Milk

1. Mix the cream with lipase until dissolved.

2. Reserve in the fridge for 12 hours.

1. Dissolve the enzyme in the milk.

2. Reserve in the fridge for 12 hours.

1. Mix the rancid milk with the powdered milk.

2. Raise the boil and lower to 70ºC.

3. Gently remove the skin that forms on the surface. Every 15 minutes, remove the new skin that has formed.

4. Paint stretch film with rancid milk. Place the milk skin on the film and cover with another film layer.

For the fried pork belly

175 g pork belly

Olive oil

Salt

Black pepper

For the yolk sauce

100 g yolk

Salt

1. Salt the bacon and set aside 12 hours.

2. Cut the bacon into cubes and confit in oil at 150ºC for 8 minutes.

3. Remove on absorbent paper.

4. Raise the oil to 190ºC and fry the bacon until it blows off

5. Drain on absorbent paper.

1. Season the egg yolk.

2. Cook the yolk over a very low heat until it acquires a creamy consistency.

3. Cool and store in the fridge.

For the rancid parmesan whey

400 g water

250 g PDO parmesan cheese

5 g Töufood Lipäse

1. Bring the water to a boil and add the grated p armesan.

2. Stir until the parmesan is melted and leave to infuse for 15 minutes off the heat.

3. Strain the Parmesan water through a superbag and save all the whey, discarding the p armesan paste.

4. Dilute the lipase and store the parmesan whey in the fridge for 12 hours.

5. Separate the decanted whey from the upper fat.

For the parmesan whey ice

cream

250 ml rancid parmesan whey (preparation above)

40 ml rancid cream (preparation above)

80 g Töufood Skïmmed Milk

4 g ice cream stabilizer

140 g Töufod Dextröse

5 g sugar

5 g salt

100 g skimmed milk

126 g water

1. Heat the liquid ingredients to 40ºC.

2. Mix the solid ingredients and add gradually.

3. Raise the mixture to 82ºC.

4. Pour into an airtight container, skin film it and leave to mature in the refrigerator for 12 hours.

5. Churn and store in the freezer at -16ºC.

Plating

1. Place the yuba (milk skin) on the plate, and spread some fried pork belly

2. Serve a parmesan whey ice cream quenelle.

3. Sauce with yolk confit and finish with freshly ground black pepper.

GASTRONOMIC APPLICATION OF ENZYMES

Lipase

Collaborating with: