CREATIVITY
PRODUCTS TO AID CREATIVITY IN THE KITCHEN BY SOSA, TEXTURAS, LOUIS FRANCOIS AND MORE... v3
W
ith the increasing need to surprise, excite and indulge customers on a daily basis, chefs are turning to a wider range of ingredients and products to either enhance existing recipes or to create new ideas. As these requirements have increased, so has our stock range, enabling us to supply not only the core products but also a good selection of more specialist lines from some of the leading producers in this field. In this updated brochure we have changed the layout in order to group the product type together by usage. The product code is situated in the bottom right hand corner of each description.
TO ORDER CALL 01580 212818 or EMAIL silverstar@turnersfinefoods.co.uk Remember that our customer service team is here 24 hours a day during the week, till 4pm on a Saturday and from midday onwards on Sunday (an answerphone service is in operation out of hours). So whatever time of the day or night you need to place your order, there will always be a friendly voice at the end of the phone, who will be happy to help. Please be aware that at peak times (from 10pm onwards) our phone lines can become extremely busy, so if you are able to place orders before 10pm then you will have more chance of getting through at the first attempt.
DELIVERIES
We deliver daily, Monday to Saturday and our vans leave us between 2am and 7am, depending on the journey. All routes are fixed so you can expect your delivery at or about the same time every day. We do not operate a minimum-order policy.
Unless otherwise stated, all products are suitable for vegetarians. Products not suitable will show this symbol
Smoked Chicken Terrine using Gelburger (p.15)
Tea Jelly using Veggie Gel (p.17)
Raspberry Sphere using Spherification Kit (p.22)
Olive Oil Spread using Glicemul (p.9)
Marshmallow using Albumina (p.7)
Prepared Potato Air Bag (L) & Pork Air Bag (R) p.11
CONTENTS ACIDIFY
LOUIS FRANCOIS 7 LOUIS FRANCOIS 7 TEXTURAS 7 TEXTURAS 7
A E R AT I O N Albumina (500g) Proespuma Cold (700g) Proespuma Hot (500g) Whip (500g)
page 7 SOSA 7 SOSA 7 SOSA 7 SOSA 7
BINDING
page 8
Egg White Powder (1kg) Egg Yolk Powder (1kg)
LOUIS FRANCOIS LOUIS FRANCOIS
COAT I N G
8 8
page 8
Agalita (750g) Pork Air Bag Flour (600g) Neutral Nappage (2.5kg)
COLOUR
GELLING
page 7
Ascorbic Acid (1kg) Citric Acid (1kg) Malic Acid (1kg) Tartaric Acid (500g)
MUGARITZ 8 SOSA 8 SOSA 8
Dracula Moving (100g) SOSA 9 Liquid Food Colourings (100ml) SOSA 9 Powdered Food Colourings (25g/50g) SOSA 9
page 9
Glice (300g) / Glicemul (500g) TEXTURAS / SOSA Soy or Sunflower Lecithin Liquid (1kg) LOUIS FRANCOIS Lecite (300g) / Powdered Soya Lecithin (500g) TEXTURAS / SOSA
F L AVO U R
9 9 9
page 10 - 11
Balsamic Powder (500g) SOSA 10 Carob Powder (150g / 250g) 10 Coffee Paste Arabian (1.5kg) SOSA 10 Crumiel (400g) TEXTURAS 10 Crutomat (400g) TEXTURAS 10 Flavour Drops SOSA 10 Freeze Dried Fruit 10 & Vegetable Powders (100g) Hazelnut Paste (1.25kg) SOSA 10 Liofruit Powders (750g / 1kg) SOSA 10 Parmesan Powder (500g) SOSA 11 Pistachio Paste (1.25kg) SOSA 11 Sea Water Powder (500g) SOSA 11 Smoke Flavour Powder (500g) SOSA 11 Tomato Powder (750g) SOSA 11 Yopol (400g) TEXTURAS 11 Yuzu Paste (1.5kg) SOSA 11
GARNISH
page 11 - 14
Pork Air Bag Ground (750g) SOSA 11 Potato Air Bag Ground (750g) SOSA 11 Chocolate Stones (750g) 13 Fresh Burst Pearls (150g) IMAGINATIVE CUISINE 13 Fruit Crispy (200-300g) SOSA 13 Gastro Paints (150g) IMAGINATIVE CUISINE 13 Iogurt Yoghurt Crispy (300g) SOSA 13 Malto, Malto Dextrin (1kg) TEXTURAS 13 Maltosec (500g) SOSA 13 Mini Sugar Pearls (500g) SOSA 13 Obulato Sheets (20xA4 Size) 13 Chocolate Popping Candy (210g) TEXTURAS 14 Chocolate Popping Candy (900g) SOSA 14 Neutral Popping Candy (210g) TEXTURAS 14 Space Dust Popping Candy (500g) SOSA 14
KITS
page 22
Caramelisation Kit Eines Spherification Starter Kit Sosa Starter Kit Spherification Starter Kit Molecular Cuisine Kit
TEXTURAS SOSA SOSA TEXTURAS TEXTURAS
PRESERVING Nougasec (1kg) Potassium Sorbate (1kg)
page 9
EMULSIFY
page 14 - 17
Agar Agar Flakes (28g) 14 Agar Agar (500g) TEXTURAS / SOSA 14 Alginate HV (1kg) LOUIS FRANCOIS 14 Aspic Jelly (1kg) TEXTURAS 14 Elastic (750g) SOSA 14 Fish Gelatine 200 Bloom Powder (1kg) LOUIS FRANCOIS 15 Leaf Gelatine (1kg) LOUIS FRANCOIS 15 Gelburger (500g) SOSA 15 Gellan (400g) TEXTURAS 15 Instangel (500g) SOSA 15 Iota (500g) TEXTURAS 15 Kappa (400g) TEXTURAS 15 Meat Glue Activa EB (1kg) 15 Metil (300g) TEXTURAS 17 Yellow Pectin (1kg) LOUIS FRANCOIS 17 Fruit Pectin (500g) SOSA 17 NH Pectin Nappage (1kg) LOUIS FRANCOIS 17 X58 Pectin (1kg) LOUIS FRANCOIS 17 Pro Pannacotta (800g) SOSA 17 Transglutaminase (500g) 17 Veggie Gel (500g) SOSA 17
page 18
LOUIS FRANCOIS LOUIS FRANCOIS
S P H E R I F I C AT I O N Algin, Sodium Alginate (500g) Calcic, Calcium Chloride (600g) Clorur (750g) Gluco (600g) Gluconolactat (750g) Citras (600g) Sodium Citrate + pH Meter (750g)
STA B I L I S E Pro Crema 100 Cold (3kg) Promousse (3kg) Prosorbet 100 (3kg) Stab 2000 (1kg) Super Neutrose (1kg)
SWEET
18 18
page 18
TEXTURAS 18 TEXTURAS 18 SOSA 18 TEXTURAS 18 SOSA 18 TEXTURAS 18 SOSA 18
page 19 SOSA 19 SOSA 19 SOSA 19 LOUIS FRANCOIS 19 LOUIS FRANCOIS 19
page 19 - 20
Atomised Glucose (1kg) Dextrose (1kg) Flavoured Sugars Fralase (1kg) Fresh (750g) Fructose Powder (1kg) Inverted Sugar (1.7kg) Isomalt (1kg / 5kg) Manitol (500g) Sorbitol Liquid (1.32kg) Sorbitol Granulated (750g)
TEXTURE
LOUIS FRANCOIS 19 LOUIS FRANCOIS 19 SOSA 19 LOUIS FRANCOIS 20 SOSA 20 SOSA 20 SOSA 20 SOSA / LOUIS FRANCOIS 20 SOSA 20 SOSA 20 SOSA 20
page 20 - 21
Crisp Film (500g) 20 Lactose Powder (750g) MUGARITZ 20 Protempura (300g) SOSA 21 Trisol (4kg) TEXTURAS 21
THICKEN
page 21 - 22
Arabica Gum Powder (1kg) LOUIS FRANCOIS 21 Gel Cream (500g) SOSA 21 Gelespessa (500g) SOSA 21 Guar Gum (250g) 21 Locust Bean Gum (Carob) (1kg) LOUIS FRANCOIS 21 Maltodextrina (600g) SOSA 21 Ultratex (400g) 21 Xantana Powder (600g) TEXTURAS 22 Xanthane Gum (1kg) LOUIS FRANCOIS 22
Lemon Foam using Lecite (p.9)
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ACIDIFY + AERATION LOUIS FRANCOIS
ACIDIFY
LOUIS FRANCOIS
Ascorbic Acid (1kg)
Citric Acid (1kg)
Ascorbic acid increases the shelf life of products. It slows the oxidation of wine, beer and soft drinks, protects fruit and vegetables.
Citric acid is a sour-tasting, naturally occurring compound present in a variety of fruits, particularly those in the citrus family. It is also available as a white powder extract of these fruit juices. Citric acid is primarily used as a flavoring or firming agent in foods and beverages. In some cases, this compound also acts as a preservative.
Dose: 300-500 mg/kg.
CITRICACIDPOWDER
ASCORBIC
TEXTURAS
TEXTURAS
Malic Acid (1kg)
Tartaric Acid (500g)
The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by malic acid. Discover malic acid’s mellow, smooth, persistent sourness which allows it to be blended with multiple food acids, sugars, high intensity sweeteners, flavours, and seasoning to create unique taste experiences in foods, drinks and confections.
a natural acid which occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds. Use: To add a sour taste and as an antioxidant.
MALICACID
TARTARICACID
SOSA
Albumina (500g)
AERATION
Foaming agent that is a substitute for egg white and gives 25% more foam than fresh egg white and is five times more stable. Can be reconstituted with almost any liquid. Blend well with your base mix, then whisk with a mixer. Dose: 80g to 100g per kg. Use: Dried egg white powder (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. Meringues, marshmallows, soufflĂŠs, macarons etc.
SOSA
ALBUMINA
SOSA
SOSA
Proespuma Hot (500g)
Proespuma Cold (700g)
Proespuma Calent/Caliente
Proespuma Fred/Frio
Use to create stable hot foams using a siphon or cream whipper.
Use to create cold foams using a siphon or cream whipper.
Dose: 50-100g/kg.
Dose: 50-100g/kg.
Use: For sweet or savoury applications including hot chocolate foam, brandy foam, lobster foam etc.
Use: For sweet and savoury applications.
PROESPUMAHOT
Whip (500g) Sosa W hip enables the aeration of cold dairy based liquids to give a foaming effect. A substitute for Albumina. Dose: 1-2g/kg meringue 3g/kg marshmallow 5g/kg foam. Use: For very light foams & egg free meringues.
PROESPUMACOLD
WHIPSOSA
8
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BINDING + COATING LOUIS FRANCOIS
BINDING
LOUIS FRANCOIS
Egg White Powder (1kg)
Egg Yolk Powder (1kg)
Powdered egg whites are egg whites that have been dehydrated and ground into a powder. Some benefits of using egg white powder are: No risks of salmonella, easy storage and good shelf life, faster to use than separating eggs.
Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. Unopened dried egg yolks can be stored at room temperature as long as they are kept cool and dry.
Dose: • Mousses & meringues: 150g/litre of water. • Macaroons and almond petits-fours = 75g/ litre of water.
To reconstitute mix 1 tsp of powder with 2 tsp of water for 1 egg yolk. Dose: • 1kg of rehydrated dried egg yolk equivalent to 120 fresh egg yolk powder. • 1kg of fresh egg yolks equivalent to 430g of dried egg yolk powder plus 570g of water.
EGGWHITEPOWDER
EGGYOLKPOWDERED
MUGARITZ
Agalita (750g) Agalita Mugaritz is an edible white clay of exceptionally high quality. Ideal for edible coatings.
COATING
Agalita is used to make the famous starter of edible ‘stones’, which are in fact potatoes styled cleverly to look like river stones. It is also used to make Fragrant Fruit by covering fruits such as apple with a mixture of Agalita and cardamom.
AGALITA
SOSA
Pork Air Bag Flour (600g)
RECIPE FOR "EDIBLE STONES"
Crispy pork flour made from dehydrated pork skin.
• • • • •
Air Bag Farina
Dose: As required.
65g Agalita 100g Lactose 125g Water 10g Olive oil 0.8g Black Colour
The coating
Use: To pané items then deep or shallow fry. Add a crispy pork puffed coating to items to be fried such as fish, prawns, chicken etc.
Place the Agalita, lactose, black dye and salt in a bowl and mix together, gradually adding the water. The mixture may seem too dry at first, but if left for an hour or so will liquefy and develop a yogurt-like texture suitable for coating the boiled potatoes, thick but not runny.
AIRBAG600G
The potatoes coated in clay SOSA
Neutral Nappage (2.5kg)
Nappage Neutre Concentrat A ready-to-use, concentrated clear glaze for use on pastries and desserts. Dose: As required. Use: Warm the nappage in a pan to 90OC, mix in your desired flavouring such as fruit purée. Leave to cool slightly then pour or brush over your fruit tarts or desserts and leave to set. Acts as a preservative and gives an attractive glossy finish.
NAPPSOSA
Pierce the flattest side a cooked new potato with the tip of a skewer. Remove the skewer and insert its blunt end in the same hole until it reaches roughly the centre of the potato. Stir the Agalita mixture until thoroughly combined and of the correct consistency. Dip the potatoes into the mixture, completely covering them. Insert the ends of the skewers into the holes of a perforated baking sheet so that they are held in a vertical position. Place the sheet in an oven at 50°C for approx 30 minutes or until the coating has dried out to a crisp texture.
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COLOUR + EMULSIFY SOSA
Dracula Moving (100g) A natural food colouring which reacts to different pH levels by changing colour within a certain colour spectrum; red - purple.
COLOUR
Dose: as required.
DRACLIQ
SOSA
SOSA
Liquid Food Colours
Non Soluble Food Colours
Dose: As required.
For colouring chocolate, sweets, cakes.
(100ml)
(25g/50g)
Dose: As required.
Use: for colouring Royal icing, fondants, liquids, buttercreams and painting onto sugar plaques.
Use: for colouring oils, fats and products lacking sufficient moisture to dissolve colours.
Ask about available colours.
Ask about available colours.
FOODCNAT...
FOODCY...
TEXTURAS
SOSA
Glice/Glicemul (300/500g) Increases the fusion point of fat which makes solids or semi-solids. Dose: 30-60g/kg.
EMULSIFY
Use: To create fat based emulsions such as olive oil or hazelnut spread. Application: Heat your fat based liquid (olive oil, praline etc) to 60째C, add Glicemul flakes, mix until dissolved and allow to cool for 6 hours in the fridge.
GLICE / GLICEMUL
LOUIS FRANCOIS
SOSA
TEXTURAS
Soy or Sunflower Lecithin Liquid (1kg)
Lecite/Powdered Soya Lecithin (300g/500g)
Liquid Soy Lecithin is an emulsifying agent that helps fat and water stay together. It is often added to foods, such as chocolate, cheese, margarine, and salad dressing.
Lecitina De Soja
Use: Liquid Soy Lecithin is easier to use than powder as an emulsifier.
Emulsifier that facilitates incorporation of air. When used in excess it can affect flavour and is difficult to use with some alcohols & infusions. Dose: 5-8g/kg. Use: Uses include stabilising vinaigrettes, create light foams and airs.
SOYALECITHIN
SOYALECITHINTEX / LECITINA
10
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FLAVOUR SOSA
Balsamic Powder (500g)
Carob Powder
Intense balsamic powder.
Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob powder Unlike chocolate, carob is naturally sweet, low in fat, high in fiber, contains calcium; it is also free from caffeine.
(150g / 250g)
Vinagre Balsàmic En Pols
FLAVOUR
Dose: As required. Use: Sprinkle on salads, add to rubs, seasonings and marinades.
Dose: Carob can replace cocoa 1-1 if required although it can burn. Set your oven 25°F lower when baking with it exclusively.
POWDERVINEGARBAL
CAROBBEAN / CAROBPWD
TEXTURAS
SOSA
Coffee Paste Arabian
Crumiel (400g)
Café Aràbiga
Crumiel is honey in a crystallised state. It enables you to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury.
(1.5kg)
Add as required for a rich coffee flavour.
Dose: As required. Use: Add flavour and a crunchy texture.
COFFEEPASTESOSA
CRUMIEL
TEXTURAS
SOSA
Crutomat (400g)
Flavour Drops (50g)
Dehydrated flakes of tomato, intense flavour and attractive orange colour. Crutomat does not contribute any acidity and allows you to incorporate all the flavour of the tomato to dishes.
Aromas
Use: Pastries, cakes, soups etc.
Freeze Dried Fruit and Vegetable Powders (100g)
50g bottle that comes with dosage pipette and atomiser. Dose: 2g/kg. Ask about available flavours.
Dose: As required. Use: For meringue, savoury mousse and baked goods. Can also be used to dust salads.
Sélect Arôme Essences (115ml)
Also ask about our range of natural essences from Sélect Arôme.
Flavours: Beetroot, Carrot, Spinach, Strawberry and Raspberry.
Dose: 0.5% of total volume. CRUTOMAT
SOSA
Enables fresh flavour to be added where moisture is not required. Can also be used as a natural colourant.
ESS...
...
SOSA
Hazelnut Paste (1.25kg)
Liofruit Powders (750g/1kg)
Avellana Torrada Pasta Pura
Stabilised fruit in powder form for use in soups, sauces, batters, ice creams & smoothies.
High quality, smooth hazelnut paste made from roasted nuts. Dose: Use as required. Use: Use for ganache, pralines, desserts, ice creams & baked goods.
HAZEPASTE
Dose: For ice cream add 500g of Liofruit to 1 litre of milk or water. For smoothies add 250g to of Lio fruit to 1 litre of milk or water.
ORANGEPOWDER
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FLAVOUR + GARNISH SOSA
SOSA
Parmesan Powder (500g) Parmesan En Pols
Pistachio Paste (1.25kg) Pistatxo Pasta Pura
Add as required to give the flavour of parmesan cheese.
Sosa Pistachio paste 98% pure ingredients: pistachio, sunflower oil, natural aroma. Use: Add to cakes, ice creams, chocolate etc. Dose: As required.
PARMESANPOWDER
PISTACHIOPASTESO
SOSA
SOSA
SOSA
Sea Water Powder (500g)
Smoke Flavour Powder
The iodine flavour of the sea, low in sodium.
Fum En Pols
Dose: As required.
Blend with any ingredient to give a smokey aroma/flavour. Adds great depth of flavour to sauces, vegetables and mash.
Agua De Mar En Pols
Use: Can be used in a brine or a dry cure for fish to impart a more natural sea flavour, also in poaching liquor for fish.
Tomato Powder (750g)
(500g)
Tomàque En Pols Dehydrated tomato powder with an intense flavour. Does not contribute any acidity and allows you to incorporate all the flavour of the tomato and a fantastic texture to your dishes. Use: Pastries, pastas and other preparations.
SEAWATERPDW
FLAVOURSMOKE80
TOMATOPOWDER
TEXTURAS
SOSA
Yopol (400g)
Yuzu Paste (1.5kg)
Yopol is a powdered yoghurt, it can contribute a unique flavour to all dishes in which it is difficult to apply fresh yoghurt.
Yuzu is a citrus fruit and plant originating in East Asia. The Yuzu’s flavour is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in Japanese cuisine it's aromatic zest is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat as lemon is used in other cuisines. It is an integral ingredient in the citrus-based ponzu sauce. Dose: 50g/1kg Use: Can be used with liquids or in this easy to use purée form to flavour all manner of things with its pungent citrus kick. YUZUPASTE
YOPOL
SOSA
SOSA
Pork Air Bag Ground (750g) Air Bag Granet
GARNISH
Crispy pork granules made from dehydrated pork skin.
Potato Air Bag Ground (750g)
Air Bag Patata Granet Granules of wheat and potato. Deep fry in hot oil for potato popcorn.
Dose: As required Use: Deep fry in hot oil until puffed and golden. Drain & season. Add crispy puffed pork texture to finished dishes.
AIRBAG750G
AIRBAGPATATA
Chocolate Powder - Maltosec (p.13) Chocolate Freshburst Pearls (p.13) Hazelnut Sorbet - Hazelnut Paste (p.10), Prosorbet (p.19) Marshmallow - Albumina (p.7)
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GARNISH Chocolate Stones (750g) Realistic looking edible pebbles that can easily be mistaken for the real thing. A delicious milk chocolate centre is covered in a white chocolate coating and finished with a hard crispy 'pebble' shell. A great finishing touch to any modern dessert.
IMAGINATIVE CUISINE
Fresh Burst Pearls (150g) Freshburst Pearls consist of a delicate outer skin, encasing a liquid centre and come in various flavours. These little pearls can be used as a garnish and as an ingredient in all types of food and drink. Once in the mouth and bitten into, the liquid centres release a taste sensation across the palate, adding intrigue to all dishes. Available in balsamic, blackcurrant, chocolate, mango, passion fruit, raspberry, rose, sea water, strawberry.
FRESHBUR...
CHOCSTONE
SOSA
IMAGINATIVE CUISINE
Fruit Crispy (200-300g)
Gastro Paints (500g)
Fruita Crispy
Create master brush strokes for a striking presentation on plates with these edible plate paints. Impart robust flavours with a simple stroke with great depth of flavour.
Freeze dried crispies that give a strong burst of flavour. Applications: Use as a garnish adding at the last minute (please note the product will become soggy if it comes in contact with moisture). To give a protective coating, coat in a 'fat' such as cooled melted chocolate, butter or cocoa butter, Sosa Praline Paste or Sosa Pro-Gianduja.
Simply brush on the plate for a simple decoration. Available in sweet beetroot, strawberry, blueberry, mango and vanilla bean.
Use: Add a burst of flavour to chocolate bars, chocolate lollipops, pralines etc GASTROP...
FRUITCRISP...
SOSA
TEXTURAS
Yoghurt Crispy (300g)
Malto, Malto Dextrin (1kg)
Iogurt Crispy
Malto is a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down. It has low sweetening power and can also absorb oils. Presentation in a very fine powder, malto is readily soluble when cold or hot. It becomes a manipulable powder when mixed with oil and dissolves completely on contact with any aqueous medium.
Freeze-dried, crispy yoghurt pieces. Can be used as a garnish for desserts or how about adding along with freeze-dried fruit pieces for a different twist on muesli or granola?
Dose: 2 parts Malto to 1 part oil Use: Great for making “soil” both savoury & sweet. CRISPYYOG
MALTODEXTRIN
SOSA
SOSA
Maltosec (500g)
Mini Sugar Pearls (500g)
Maltodextrin from tapioca. Converts fat to powder. Mix with any kind of fat - hot or cold.
Sweet, shiny, edible balls of sugar to decorate cakes, desserts or baked goods.
Dose: Two parts Maltosec to one part oil. The more Maltosec you add, the finer the powder.
Ask for available colours.
20 edible sheets produced from potato starch. They are ultra-fine and semi transparent without any taste or smell. The obulato doesn’t contain salt, sugar or gluten which makes it suitable for coeliac preparations. These sheets will melt when in contact with moisture.
Use: Create textured powder from melted chocolate, melted butter, nut pastes, praline pastes etc.
MALTOSEC
Obulato Sheets (20xA4 Size)
PEARLSMINIPURP
OBULATO
14
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GARNISH + GELLING SOSA TEXTURAS
SOSA
Chocolate Popping Candy - Pop Rocks (210g)
Chocolate Popping Candy (900g)
Also known as Poprocks & Crackle Crystals these Carbonated sugar crystal have been coated with cocoa butter then dipped in milk chocolate.
Peta Crispies Xocolata Chocolate coated popping candy. The chocolate gives a protective layer allowing you to use as an inclusion to ice cream, ganache, mousse without the candy exploding until eaten. Do not heat or add to a hot mix it will melt the chocolate & activate the popping.
Sparkys (Pop Rocks) is a grain of approx 4.5mm diameter, coated with cocoa butter, with a unique fizzing and crackling effect in the mouth.
Applications: Use as a garnish or fold in to cold mixes. Product Usage: Use as a garnish or add a popping effect to ice cream, mousse, ganache etc. POPINGCANDYCHOCS
POPINGCANDYCHOC
TEXTURAS
SOSA
Neutral Popping Candy Pop Rocks (210g) Also known as Poprocks & Crackle Crystals these carbonated sugar crystals are coated in cocoa butter. Sparkys (Pop Rocks) is a grain of approx 4.5mm diameter, with a unique fizzing and crackling effect in the mouth.
Space Dust Popping Candy (500g) Peta Crispies Neutre Carbonated sugar which gives a fizzing sensation upon contact with liquid in the mouth. A useful addition when creating a dessert or sweet canapé.
POPPINGCANDYSPAC
POPINGCANDYNEU
TEXTURAS
GELLING
Agar Agar Flakes (28g)
Agar Agar (500g)
Agar agar is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein. It is suitable for vegans, vegetarians and is suitable for most religious diets where as gelatine is not as it’s made from animal protein, mainly pigs.
Vegetarian gelling agent that gives odourless, colourless semi gels & jellies. Creates a jelly that is heat resistant to 90°C and can be melted & reset if desired. Not resistant to freezing. Not very flexible.
Dose: The firmness of an agar gel is determined by the amount of agar used to create the gel. The more agar that is used, the firmer the gel will be. Typically 0.2% agar is used for soft gels increasing up to 3.0% for firmer gels.
Dose: 2-15g/kg depending on desired hardness. Mix in at room temperature then bring to the boil. If using dairy, bring to the boil in a little water before mixing in. Use: Clear juice using agar for filtration. Use for semi gels, pliable ganache and jelly.
AGARAGAR
LOUIS FRANCOIS
SOSA
AGARAGAR500 / AGARAGAR1KG
TEXTURAS
SOSA
Alginate HV (1kg)
Aspic Jelly (1kg)
Elastic (750g)
Forms an insoluble and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: Chantilly cream, chocolate mousse, pastry cream, speciality dairy products. Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
Aspic Jelly is a savoury gelatin made from consommé or clarified stock. Because consommé is high in gelatin, it hardens when it cools, forming aspic. Aspic can be prepared as a mould with various ingredients such as meat, vegetables or egg set into the mould. The aspic is chilled and then sliced and served. Aspic can also be used as a glaze for appetizers and cold food platters.
Very elastic gelling agent of vegetable origin. A mix of Carob bean gum & Carrageen. Heated to 90-100 degrees before use. Melting temperature 45 degrees. Resists freezing.
Dose: 0.1g to 1g/litre.
ALGINATE
ASPICJELLYMAGGI
Dose: 25-50g/kg. Use: Pour the powder with the rest of the solids over the liquid and heat. Great for making wrapping gels and use in making fruit sheets to layer and follow food contours.
ELASTIC
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GELLING LOUIS FRANCOIS
Fish Gelatine 200 Bloom Powder (1kg) Deodorised gelatine originating from fish. Recommended for halal and kosher products as well as pescetarian diets.
LOUIS FRANCOIS
Leaf Gelatine (1kg) Product in thin leaves Gold quality 200 Bloom. Approx 500 leaves per box.
Same uses as 200 bloom powder gelatin. Bloom describes the weight in grams needed of a probe to push the surface of the gel down by 4mm without breaking the surface. Method devised in 1925 by O.T. Bloom.
GELATINEG
GELATINEFISH
TEXTURAS
SOSA
Gelburger (500g)
Gellan (400g)
Gelburguer
Gellan is a recently discovered gelling agent obtained from the sphingomonas elodea bacteria. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 70°C (hot gelatine). It is sold as a refined powder which when mixed with the required ingredient, heated to 85°C then allowed to cool allows you to make a rigid, firm gel which slices cleanly. Use for example to make clear tagliatelle.
A mixture of alginate & calcium together with a retardant which creates a vegetarian sticking agent that is heat resistant. Dose: 10-15g/kg. Use: Mix with desired product, can be used with any kind of food. May be difficult to use with food rich in calcium.
Saffron Tagliatelle Ingredients: 250g unsalted consommé, 10 saffron threads, 4.8g Gellan.
Good for burgers, tartare or terrines. GELBURGER
GELLANGUM
SOSA
TEXTURAS
Instangel (500g)
Iota (500g)
Gelatine of animal origin which is a very elastic gelling agent and a substitute for gelatine leaves. Melts when heated. Dose: 50g/kg (1 sheet of gelatine= 8g Instangel). Apply cold, acts about 20 minutes after application. Use: Jellied foams, mousses.
If you want to wrap fudge or sweets in an edible wrapping? Ingredients: 200g water, 10g Instangel, 0.1gr. Glycerine. Mix all ingredients. Heat the mix to dissolve the gelatine, use a spoon to avoid incorporating air. Fill a small plate or metal tart case with just enough mixture to cover the case. Dry overnight at approx. 35°C. Separate the edible wrapping and store in an air tight container.
INSTAGEL
TEXTURAS
Kappa (400g)
Meat Glue Activa EB (1kg)
Kappa is a gelling agent extracted from a type of red algae. It produces a gel with a firm, brittle texture which can be used to coat ingredients. Kappa is sold as a refined powder which is mixed whilst cold and brought to the boil for rapid gelification. This product starts to gel when warm, needs to be worked with quickly. Coats well, giving a smooth, fine finish. Also freezes very well, giving a good texture. Short strands make this a robust gel that breaks up in the mouth.
Activa EB Transglutaminase (Meat Glue), is an enzyme with the ability to cross-link proteins. Easy to handle, with no effect to flavour it is used in the kitchen as a meat & fish glue. Produced by a microbial fermentation of a naturally occurring organism. Various forms of transglutaminase are found in animal, plant and microbial sources. Warning: Users must use gloves, mask and goggles to prevent inhalation.
Rapid gelification allows it to cover an ingredient. Once gelled, it can withstand temperatures of up to 60°C. KAPPA400G
ACTIVA
Iota is a gelling agent extracted from a type of red algae, Iota has very specific characteristics and produces a soft, elastic gel. It can be used to make hot gelatins. Iota is sold as a refined powder which dissolves whilst cold and is heated to 80°C for gelification. Iota can be used to make a soft gel from liquids such as milk or fruit juice.
IOTA
Ham Hock Croquette - Pork Air Bag Flour (p.8)
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GELLING TEXTURAS
LOUIS FRANCOIS
Metil (300g)
Yellow Pectin (1kg)
Can be used hot or cold with different results. Hot it gelifies, cold it thickens. Gelifying power varies depending on the ingredients it is mixed with. Can create a false meringue or stiff foam, be used to create dumpling-like sponges. Also a good option as a hot food glue.
A gelling agent that gives an irreversible gel when heated in acidic, and sweet environments (DE above 75%). Dose: Paste candies 10-12g/kg of total weight.
Use: To stick hot products or to make hot foam: Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4°C. Next apply temperature up to 55°C. When the product cools it loses gel capacity and becomes liquid. METIL300G
PECTIN
SOSA
LOUIS FRANCOIS
Fruit Pectin NH (500g)
NH Pectin Nappage (1kg)
Sosa fruit pectin is a gelling agent and thickener that can be applied to pulps and juices, it activates exclusively with the incorporation of an acid component.
A gelling agent that melts when heated, then solidifies once cooled.
Dose: 10g/kg – marmalade, 20g/kg pâté au fruits.
Dose: 10g/kg of weight.
Fillings, pastry toppings with undiluted fruits.
Use: Mix with sugar and add citric acid, heat up to 105 degrees 0C.
PECTINAPPSOS
LOUIS FRANCOIS
SOSA
X58 Pectin (1kg)
Pro-pannacotta (800g)
A gelling agent that gives a thermo-reversible gel in presence of calcium ions.
Pro-pannacotta Iota
Neutral water based toppings for cakes, sponges and biscuits. Ideal for low sugar topping.
PECTINNAPP
Creates a soft gel for pannacotta, flans, puddings, cuajadas and drinkable jellies. Propannacotta doesn’t allow freezing and may be heated up to 50 degrees. Recipe suggestion: Mango Pannacotta 250g milk, 250g cream, 40g Mango paste, 2g SOSA Caruba gum, 25g sugar, 3g SOSA Pro-pannacotta (Vegetarian setting agent).
PECTIN58
PROPANNACOTTA
SOSA
Transglutaminase (500g) Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.
Veggie Gel (500g) Primary uses of transglutaminase include: • Making uniform portions that cook evenly, look good, and reduce waste. • Binding meat mixtures like sausages without casings. • Making meat combinations like bacon and scallops. • Producing special effects like meat noodles, meat and vegetable pastas, etc.
TRANSGLUTAMINASE
Gelificant Vegetal En Pols This vegetarian gelatine consists of the natural ingredients Carrageen (an algae species) and resin (carob tree). Simply stir into cold liquids then heat to 90°C and allow to cool below 60°C to activate as a gelling agent. Dose: 50g per kg. Use: This product produces a gel with great transparency and elasticity.
VEGGIEGEL
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PRESERVING + SPHERIFICATION LOUIS FRANCOIS
PRESERVING
LOUIS FRANCOIS
Nougasec (1kg)
Potassium Sorbate (1kg)
Dramatically reduces the effects of humidity damage to cooked sugars, Nougasec ensures a longer shelf life to your nougatines, nougats and pralines. Prevents sweating and clumping of cooked sugars, which are notoriously difficult to conserve.
Used to inhibit moulds and yeasts in many foods, such as cheese, wine, yoghurt, dried meats, soft drinks and baked goods. Use sparingly as can be harmful if maximum allowed dose is exceeded. Maximum Allowed Dose: 1.5g/kg of weight.
Dose: 7 to 10% of the weight of sugar that is used. Do not change your recipes nor your methods. Just add the corresponding measure of Nougasec by mixing with sugar. Net weight: 1kg. NOUGASEC
POTASSIUMSORB
TEXTURAS
TEXTURAS
Algin, Sodium Alginate
Calcic, Calcium Chloride
Algin is a natural product extracted from a brown algae that grows in cold water. Algin is the ideal product for achieving spherification. As a refined powder, Algin gels in the presence of Calcic. It dilutes while cold with strong agitation. It need not be heated to produce spherification. Needs to be used with the other spherification products for preparation of spheres.
Calcic is a calcium salt traditionally used in cheese making. Calcic needs to be used in conjunction with Algin to enable the spherification process to work. It is highly water soluble with considerable calcium content and therefore makes an ideal reactant. Calcic also has a great moisture absorption capacity and is sold as granules.
(500g)
SPHERIFICATION
(600g)
Algin Bath 6g Algin to 1000ml low calcium water.
ALGIN
SOSA
CALIC
TEXTURAS
SOSA
Clorur (750g)
Gluco (600g)
Gluconolactat (750g)
A calcium salt which in the spherification process is used to react with the Alginate and make the liquid sphere.
Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification. Presentation is in powder form. Soluble in cold liquids. To avoid difficulties in dissolving, add Gluco before any other powder product. Problem free in acidic, alcoholic or fatty mediums.
Gluconolactate (Calcium Gluconolactate) – Calcium Lactate Gluconate (also called calcium gluconolactate) is a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium. It is perfect for the technique of reverse spherification, while adding no flavour whatsoever to the end product. In the food industry it is used to enrich products with calcium.
Dose: 8-10g/kg. Use: Mix clorur with mineral water Field of application: Bath for carrying out direct spherification. Notes: After taking out of the bath - wash in water.
CLORUR
TEXTURAS
Citras, Buffer Salt (600g) Citras is a product made from sodium citrate, obtained mainly from citrus. It has the property of reducing the acidity of foods, and therefore makes it possible to achieve spherical preparations with strongly acidic ingredients. Citras dissolves easily and acts immediately. Citras is also highly water soluble and is sold as a refined powder.
Use: Spherification. Dose: 15- 20g per litre.
GLUCONOLACTAT
GLUCO
SOSA
Sodium Citrate + pH Meter Sodium citrate and test stripes; Increases the pH (from acid to basic). Dose: Depending on the acidity of the product. Use: Mix with the liquid which requires the pH level altered. Applications: To correct the pH levels of liquids, especially for direct spherification.
SODIUMCITRATE
CAROBGUM
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STABILISE + SWEET SOSA
STABILISE
SOSA
Procrema 100 Cold (3kg)
Promousse (3kg)
Ice cream stabiliser containing a mixture of stabilisers, fats, emulsifiers & sugars. Works with any kind of liquid or semi-liquid, whether based on water or fruit juice.
Thickening agent and stabilizer, adds a creamy texture without the use of egg.
Dose: 100g/kg.
Use: Mix with blender for complete incorporation: No heat necessary.
Use: Blend well with a cold base mix. Allow to rest 3 hours then blend again before churning or freezing in a Pacojet. This then makes perfect bases for ice creams, stabilized soups and airs. Use with Instangel to make mousse in a creamer gun without the need for egg whites or cream.
Dose: 70-100g/kg.
Application: Add to any kind of liquid e.g. milk, whipped cream, fruit pulps…
PROMOUSSE
PROCREAMA
SOSA
LOUIS FRANCOIS
LOUIS FRANCOIS
Prosorbet 100 (3kg)
Stab 2000 (1kg)
Super Neutrose (1kg)
Prosorbet 100 cold is perfect for stabilising sorbets or cold soups.
Stabiliser more particularly used for ice creams.
Stabiliser mainly used for sorbets.
Dose: 100g/litre.
• Emulsifier that distributes raw fatty materials. • Stabiliser for the water-based elements of a mixture and prevents crystallization. • Provides creaminess and facilitates expansion.
Use: Mix into cold liquids. Leave for 24 hours for best results.
Dose: 3-5g/litre.
PROSORBET
• Improves smoothness, sharpness, creaminess by avoiding crystals • Provides a noticeable gain with expansion • Emulsifies the mix ingredients and corrects its viscosity . • Delays the melting of ice pops. Dose: 3-5 g/litre.
SUPERNEUTROSE
STAB2000
LOUIS FRANCOIS
SWEET
LOUIS FRANCOIS
Atomised Glucose (1kg)
Dextrose (1kg)
Powdered DE40 glucose syrup with light sweet taste.
Simple powdered sugar with light sweet taste.
Gives ice cream an extended shelf life, finer crystals (by its anti-crystallising effect, it is a complement to stabilisers) and a better taste in the mouth when melting.
Lowers the freezing point for ice creams, and prevents crystallisation.
Dose: 3-5% in relation to total volume.
Allows better binding of flavours and enhances them. Provides a biscuity colour. Aids fermentation of raised products (in particular sweet breads etc). Dose: 2-5% of the total weight in general.
GLUCPOWD
SOSA
Flavoured Sugars (500g) Sucres Aromatitzats Flavoured and coloured grained sugar. Grain size similar to Demerara sugar that gives a subtle flavour in dishes. Substitute for regular sugar. Ask about available flavours.
SUGSOSA...
DEXTROSE
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SWEET + TEXTURE LOUIS FRANCOIS
SOSA
Fralase (1kg)
Fresh (Xylitol Powder 750g)
Breaks down sugars from a solid to liquid state. For example a few drops can be added to a ganache to make it creamier.
Xylitol is a sugar alcohol used as a sweetener which is commercially extracted from corn cobs. It is found in chewing gums and mints and can be used in place of sugar in some recipes.
Improves softness of confectionery items during storage.
Dose: As required.
Dose: 0.15-0.45%.
FRALASE
SOSAFRESH
SOSA
SOSA
SOSA
LOUIS FRANCOIS
Fructose Powder (1kg)
Inverted Sugar (1.7kg)
Isomalt (1kg/5kg)
Fructosa
Used in the baking and confectionery industry to prevent recrystallization of sugars and will increase shelf life of baked items by retaining moisture. Will also enhance texture and smoothness to fillings, ice cream and ganache. Similar to Trimoline.
A sugar substitute which only has a small impact on blood sugar levels. More resistant to humidity and crystallisation and remains crystal clear after being heated, making it ideal for sugar work.
100% fructose powder derived from fruits & honey. The sweetest of all natural sugars. The high relative sweetness and low glycaemic index of fructose makes it ideal for use in reduced-sugar recipes.
Dose: 200g in 10-20g of water. Add 20% to fruit purees to create tuiles.
Dose: As required.
Dose: As required.
Use: Use to help caramels and tuiles stay crisp for longer.
Use: Sweetener for cakes & other baked goods, cereals, dairy, fruit preparations and soft drinks.
FRUCTOSESUG
ISOMALT1KG / ISOMALT5KG
SUGINVERT
SOSA
SOSA
Manitol (500g)
Sorbitol
(Granulated 750g/liquid 1.32kg)
Manitol is a glucose derivative, it can be used in various preparations as a crystallizing agent and is well known for being the shell around chewing gum. Manitol liquefies at 180c and caramelises quickly forming a very hard opaque caramel.It is not suitable for holding moisture.
An artificial sweetener used in many diet foods. Available in powder or liquid form. Dose: As required. Use: Confectionery, frozen desserts, cookies, cakes, truffles, icings & fillings.
SORBITOLGRAN / SORBITOL
MANITOL
MUGARITZ
TEXTURE
Crisp Film (500g)
Lactose Powder (750g)
Crisp Film is a modified corn starch, which forms clear, flexible films without requiring hydration or cooking.
Lactose is a disaccharide present in milk, formed by glucose and galactose. Lactose is ideal for preparations with a range of textures similar to sugar, but hardly sweetens them at all.
Dose: As required. Use: Add to pastry and biscuits for an extra crunch. Good for extra crispy tuilles. Use with fruit & vegetable purĂŠes to make cannelloni tubes, shapes or baskets. Also use it to create fruit leather.
CRISPFILM
Top Tip: Mix 100g of liquid to 100g of lactose, heat to 110 degrees C and it will create crystal rocks. Great texture and can be crumbled for a seasoning twist.
LACTOSE
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TEXTURE + THICKEN SOSA
TEXTURAS
Protempura (300g)
Trisol (4kg)
Create a light crisp batter for your tempura dishes.
Trisol is soluble fibre derived from wheat specially produced for fried foods and tempuras, giving a crunchy texture like nothing else. Soluble dust with neutral flavour and scent. Use: Recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture. Just replace 30% of your flour with Trisol. It is also perfect as a substitute for some sugar in the preparation of dough and biscuits.
PROTEMPURA
TRISOL
LOUIS FRANCOIS
Arabica Gum Powder (1kg)
THICKEN
Coating agent for almond paste and sweets. A binding agent and thickener. Preserves fruit pulp in drinks. Hydrate in warm water. Dose: • Milk and ice creams: 4 to 7g/l. • Drinks: 0.2g/l. • Sweet making: 30% to 50% in a solution. • Biscuits and pastries: 0.2g/kg. • Food gum syrups: 20g of Arabic gum per litre.
SOSA
Gel Cream (500g) Gelcrem Cold Modified potato starch designed for use as a thickening agent with neutral colour. Gives a creamy texture (similar to pastry cream). Dose: 40-80g/litre. Use: Cold creams and textured soups. Mix in cold or hot as a substitute for corn starch in any kind of liquid.
ARABICAGUM
GELCREAM
SOSA
Gelespessa (500g)
Guar Gum (250g)
Thickening agent and emulsifier that is heat resistant & allows freezing. Can also be used to suspend.
Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products.
Dose: 6-15g/kg. Dissolve while cold or hot and blend with a hand blender. Use: For raw coulis, sauces, textured soups and vinaigrettes.
Dose: The normal ratio as a thickening agent is 0.1-1.25% guar gum, even if used in conjunction with other ingredients. If too much guar gum is added the dish will take on a flavor of dried beans. It is soluble in hot or cold water, but has a longer hydration time in cold water. Guar gum also works better when mixed with neutral to slightly acidic liquids. GUARGUM
GELESPESSA
LOUIS FRANCOIS
SOSA
Locust Bean Gum (Carob)
Maltodextrina (600g)
Ultratex (400g)
Thickener and stabiliser that is effective at low doses. For use preferably warm in pastry and in fillings.
A bulking agent derived from corn starch which can be used as a replacement for sugar. It can also act as a thickening agent, for example contributing to the chewy texture of caramels.
A gluten-free, multi-functional, highly dispersible instant thickening starch of use in both hot and cold applications.
Dose: • Cakes 5-10g/kg. • Speciality dairy spreads, flavoured jellied milks 10-20g/kg. • Drinks 5-10g/kg.
CAROBGUM
Dose: As required. Use: Sugar inhibits freezing so removing it from ice cream will create ice crystals & bad mouth-feel. Replacing sugar with Maltodextrina balances the recipe for 6 hours in the fridge. Comes in little flakes.
MALTODEXTRINA
Simply add gradually until preferred consistency is achieved. The hydration is rapid so it thickens very quickly. You can ideally leave it for five minutes or so as the consistency will continue thickening slightly as the starch swells. Dose: Typical usage levels in liquid systems could be 2-5%. ULTRATEX
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THICKEN + KITS TEXTURAS
LOUIS FRANCOIS
Xantana Powder (600g)
Xanthan Gum (1kg) Powder stabiliser and thickener, obtained by organic fermentation.
Xantana is obtained from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It can thicken liquids for suspension and can also retain gas.
Good dispersion in cold water. Stable during freezing/defrosting and in acidic environments. Stands up to cutting. For use in cake, catering, pastry, sweet breads, sauces, drinks, etc.
• Soluble cold and hot. • It can thicken alcohol. • It is resistant to freezing-unfreezing processes. • Although temperature is applied, it does not lose its thickening properties.
Dose: 2-5g/kg Pre-mix with other powdered ingredients.
XANTANA
XANTHANGUM
TEXTURAS
KITS
Caramelisation Kit
Eines
This kit contains enough caramel sugar and caramel alcohol for 50 perfect créme bruleés.
Eines consists of the most useful tools needed for each step of the spherification process. Containing x2 syringes to create caviar-like drops, dosing spoons for larger spheres and x2 collecting spoons to remove and wash the spherical preparation from the Calcic bath.
Directions: Remove your créme bruleé from the fridge just before serving. Sprinkle the caramel sugar over the surface then drizzle with the Cookal Caramel alcohol. Light the alcohol either in the kitchen or in front of the guest. After one minute the flame will go out leaving a perfect crisp caramel crust and cold créme bruleé.
EINES
CARAMKIT
SOSA
SOSA
Spherification Starter Kit
SOSA Starter Kit
Small spherification kit from SOSA allowing you to create spheres of any flavour with a liquid centre, ideal if you are new to spherification.
An introduction Starter kit contains: 30g Gelburger, 30g Maltosec, 7g Caramel Flavour drops, 30g Albumina and set of Micro Scales.
Contains 30g Alginat, 30g Clorur, 60g Gluconolactat, PH Kit, 2 measuring spoons,litmus paper and instructions.
SOSASTARTERKIT
SOSAKIT
TEXTURAS
TEXTURAS
Spherification Starter Kit
Molecular Cuisine Kit
A basic spherification kit from Texturas, containing everything needed to make all kinds of spherical preparations.
This kit from Texturas allows you to delve deeper into the world of molecular gastronomy. Includes ingredients to make spheres, pearls and jellies.
It consists of the three essential ingredients (Algin, Calcic and Citras) for the procedure, as well as the appropriate tools (Eines).
TEXTURASSTARTERK
Kit contains: Sodium alginate 225g, calcium gluconolactate 225g, xanthane gum 225g, gelatin powder of animal origin 225g, 5 measuring spoons. 1 filtering spoon. 1 measuring syringe. Instruction leaflet.
TEXTURASSTARTERM
NOTES
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