El Bulli Texturas

Textura Manitol 700g

Textura Manitol 700g

Category :Kit Surprises

Ingredient :Manitol

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :It is an odorless, crystalline polyol obtained from fructose or sugars from algae or fungi. It has low hygroscopicity and is non-wetting. Sweetening power is low (50-60%) relative to sucrose. It is used for crystallization of all kinds of products.

Characteristics :Presentation on white, odorless power. Cold soluble although hot presents greater dissolution. Suitable for diabetics.

Applications :For use in food preparations, limited use.

Transglutaminase Preperation ACTIVA EB

Transglutaminase Preperation ACTIVA EB

Category :Texturas

Ingredient :Sodium caseinate, Maltodextrin, Transglutaminase

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Transglutaminase preparation for fish and meat
- its an allergen-free binding preperation for fish aplications
- it binds valuable fish and meat trimmings in a short period of time, creating innovative, resourceful products
- it easily binds raw, saltet and smoked fish and meat pices of all sizes
- the fishs and meats texture remains entirely preserved
- its stable and applicable as a liquid solution for up to 6 hours
- no freezing or heating steps are necessary to obtain binding
- products developed with ACTIVA are absolutly stable afer cooking.
For all this reasons its much better than the old ACTIVA Range you can buy everyelse.

Textura Algin 500g

Textura Algin 500g

Category :Kit SFERIFICACION Basica

Ingredient :Algin

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Algin is an Additive used as a texturan. It is a gelling agent, in acid and calcium medium, suited to various food, comestic and technical application.
Aspect: A creamy-white to light brown powder of neutral odor and flavour.
Properties: The Product can be used in aqueous, dairy or fruit media,with various total solids contents.Dilutes while cold with strong agitation. It doesn't need to be headted t produce spherification.
Applications: Applied to food we can get different shperification recipes with superb results.

Textura Citras 600g

Textura Citras 600g

Category :Kit SFERIFICACION Basica

Ingredient :Citras

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :While granular crystals or a while crystaline powder: slightly delisquescent in moistAir,
freely soluble in water, practically insoluble in ethanol (96%).
Aspect: Refined powder, clear and Clourless, Waterr Soluble. Practicaly Odourless.
Properties: Product made from sodium citrate obtained from citrics that can be used in food to avoid darken in cutting fruits and vegetables.
Applications: It had the property to reduce the acidity on foods, reason why it use makes possible the obtainig of "sferics' preparations with ingredients of excessive acidity. Quick dissolution and instant action.

Textura Calcic 600g

Textura Calcic 600g

Category :Kit SFERIFICACION Basica

Ingredient :Calcic

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Calcium salt traditionally used in the elaboration of cheese.
Aspect: Granules appearance.
Properties: Water Soluble. Great ability to absorb humidity.
Applications: Calcic is essential to produce the reaction with Algin that will incite the sferification. Due to the quick dilution in water it is an ideal product for sferification.

Textura Eines Herramientas

Textura Eines Herramientas

Category :Kit SFERIFICACION Basica

Ingredient :Eines

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Spherification is a new process that uses a very specific technique. For this reason, the tools used for this purpose have been subjected to numerous tests. The Eines pack contains the most useful tools for each step in spherification.
Aspect: Box of specific tools for sperification.
Contents: - 2 plastic syringes of 50ml. Each
- 1 set of 4 stainless steel dosing spoons of 1.25, 2.5, 5 and 15ml.
- 2 collecting spoons
Applications: - Syrings: are used to create drops that make spherical caviar.
Dosing Spoons: for larger preparations like mini-spheres, ravioli, gnochhi, balloons
Collecting Spoons: are used to remove and wash the spherical preparation from the Calcic bath.

Textura Gluco

Textura Gluco

Category :Kit SFERIFICACION Inversa

Ingredient :Gluco

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Gluco is calcium lactate gluconate in the form of a white, free flowing agglomerated product which is odourless and practically tastless.
Aspect: Powder
Properties: Soluble in cold liquids. No problem in acidic, alcoholic or fatty mediums.
Applications: Excellent for the Inverse Spherification technique. No flavour to the food under preparation. To avoid difficulties in dissolving it's better to add Gluco before any other powder product.

Textura Xantana 600g

Textura Xantana 600g

Category :Kit SFERIFICACION Inversa

Ingredient :Xantana

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :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 powder.
Aspect: Free flowing powder.
Properties: Soluble in cold and hot. It can thicken alcohol. It is highly resistant to freezing-unfreezing process, Although temperature is applied, it does not lose its thickening properties. It also has notable potential as a suspensoid, which means that it can maintain elements in suspension in a liquied without their sinking into it. It can also retain gas.
Applications: To thickeness in cold or hot. Also to make recipes in suspension.

Texturas Agar

Texturas Agar

Category :Minikit SFERIFICACION Texturas

Ingredient :Agar

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Extracted from a type of red algae ( of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry.
Aspect: Refined Powder. Cream-white color.
Properties: It is a source of fiber and can form gels in very small proportions. Mix while cold and bring to a boil. Gelification is fast. Once gelled it can withstand termperatures of up to 80 degreeC (hot gelatin). Allow it to rest for correct gelifcation. In acidic mediums, it loses part of its gelling capacity.
Applications: It can be used to make hot gelatins, also like other gels we can get different spherification recipes with superb result.

Texturas Lecite

Texturas Lecite

Category :Minikit SFERIFICACION Texturas

Ingredient :Lecite

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Lecite is a deolied, powdered soybean lecithin of non-gm origin for use as emulsifier in dispersed Food systems.
Aspect: Refined Powder.
Properties: A natural soy lecithic-based emulsifier, ideal for making airs, Cold soluble. Very soluble in aqueous mediums
Applications: - Thanks to its great emulsifing power, it's the ideal product for converting juices and other watery liquids into airs, It also has a surprising capacity to emulsify impossible sauces.

Texturas Gellan

Texturas Gellan

Category :Texturas

Ingredient :Gellan

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Gellan is a gel (gum) obtained from the tementation of shpeingomonas elodea bacteria. Can be use in foods and personal care applications.
Aspect: Refined powder
Properties: Excellent stability. Gellan allows us to obtain a firm get that slices cleanly and withstands temperatures of 90 degree C (hot gelatin), but it loses its gelling capacity in concentrated saline solutions.
Applications: Aspics, beverages, dairy products, desserts, icings, and in any kind of preparation we want to obtaion a gelling texture.

Texturas Kappa

Texturas Kappa

Category :Texturas

Ingredient :Kappa

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Kappa is a gelling agent extracted from a type of red algae originated that can be found also on the coast of the north Atlantic, Phillippine and Indonesia.
Aspect: Refined Powder. Colour cream to light tan. Free of flavours and odours.
Properties: Rapid gelification that allows to cover an ingredient. In acidic mediums loses part of it gelling capacity though.
Applications: Cooked cured ham - cooked poultry - Turkey breasts -

Texturas Iota

Texturas Iota

Category :Texturas

Ingredient :Iota

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Iota is a gelling agent extracted form a type of red algae originated in Ireland that can be found aswell on the coast of the north Atlantic, Phillippine and Indonesia
Aspect: Refined Powder. Cream-white to light-brown colour. Free of odour and flaour.
Properties: Dissolves while cold and is heated to about 80 degreeC for gelification. I the gel breaks it will reform if allowed to rest
Applications: Dairy, fruit, aqueous, with various solid contents. It is however standarized in brine, to ensure a constant reactivity in cooked cured meat products.

Texturas Metil

Texturas Metil

Category :Texturas

Ingredient :Metil

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Gelifier extracted from the cellulose of vegetables.
Aspect: Powder white colour. Free fo flavour and practically of odour,
Properties: Unlike other gelifiers, Metil gelifies when heat is applied. When cold it acts as a thickener. There is a wide range of viscosity in metilcelluloses, which affects the final result of the gelification. Metil has been chosen for its great gelifying power and reliability.
Applications: To stick hot products - To make hot foam.

Texturas Glice

Texturas Glice

Category :Texturas

Ingredient :Glice

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Glice is a food additive used as emulsifier W/O (water in oil) & structuring agent of O/W (oil in water) emulsions that modifies the fats critalization & promotes the integration of different ingredients.
Aspect: white flakes.
Properties: Emulsifier. Indissoluble in water, Dissolves in oil heated up to 60 degree C.
Applications: Ice Creams, giving creaminess & stabilizing the emulsion, Soft sweets like toffee, margarine & any application in fatty products where, together with other emulsifiers, improves the aeration & affirms the stability

Texturas Fizzy

Texturas Fizzy

Category :Texturas

Ingredient :Fizzy

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Extruded product obtained from sugar, sodium bicarbonate, citric acid, glucose,natural flavour.
Aspect: Irregular and granular shape. White color.
Properties: In contact with water gives effervescence.
Applications: Digesting and refreshing beverages can be made from this product.

Texturas Crumiel

Texturas Crumiel

Category :Texturas

Ingredient :Crumiel

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Honey power with a honey portion of approx 60% special dried.
Aspect: Honey Coloured, free flowing powder.
Properties: Characteristic of honey, no off odour & flavour.
Applications: Crystallised honey for an easy use in different dishes, both sweet or savoury, combining flavours & ingredients bringing a crispy texture to all of them.

Texturas Yopol

Texturas Yopol

Category :Texturas

Ingredient :Yopol

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Yopol is a powdered yoghurt that brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Aspect: Power
Properties: Yopol brings a unique flavour to all preparations where it is difficult to use fresh yoghurt.
Applications: Yopol can be use to prepare mixture with Lyo fruit and yoghurt flavour, sweets & crunchies, biscuits & others doughs. You can also make yoghurt crunchies or fruit yoghurt.
Storage : Storage away from heat & moisture, preferably at a temperature to 25 C & at about 65% relative humidity.

Texturas Sucro

Texturas Sucro

Category :Texturas

Ingredient :Sucro

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Emulsifier derived from sacarose, obtained from reaction between sacarose and fatty acids (sucroester).
Aspect: Powder.
Properties: High stability as an emulsifier. Dissolves easely in cold even in hot is faster. Indissoluble in fat. It has also aereating properties.
Applications: To prepare oil in water type emulsions. Once it has dissolved it must be slowly added to the fatty medium.

Texturas Malto

Texturas Malto

Category :Texturas

Ingredient :Sucro

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Tapioca maltodextrin derived from tapioca.
Aspect: White fine powder
Properties: Readily soluble when cold or hot. Becomes a manipulable powder when mixed with oil (2 parts Malto to 1 part oil) and dissolves completely on contact with any aqueous medium, It has low sweetening Powder and does not add calories.
Applications: It is employed as a bulking agent, but can also absorb oils, Used in the food industry in the preparation of beverages, dairy products, candies, soups, and so on.

Texturas Trisol

Texturas Trisol

Category :Texturas

Ingredient :Trisol

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :Trisol is a soluble fibre derived from wheat.
Aspect: Power
Properties: Recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture.
Applications: Frying batter, tempura, it is also perfect as substitute for sugar in the preparation of droughts for biscuits.
Composition: Wheat dextrin 100%
Storage : Storage away from heat and moisture, preferably at a temperature inferior to 25 degree C and at about 65% relative humidity.

Texturas Lyofilised Fruits

Texturas Lyofilised Fruits

Category :Texturas Fruits

Ingredient :Fruits

Brand :Guzman Gastronomia

Country of Import :Spain

Recipes :Click here

Description :LyoSabores is a new line of lyofilised products created by Albert and Ferran Adria. Selected from the finest natural ingredients from which the water has been totally extracted, while keeping their original flavour, aroma and colour. They are vacuum packed products with no preservatives so that you can enjoy their full quality and nutritional value.
Lyofilised fruits (Mango, Strawberry, Pineapple, Redcurrant, Peach, Raspberry, etc). They can be used directly for topping savoury and sweet dishes (salads, ice creams, desserts, etc.), in the preparation of sweets and biscuits or rehydrated to obtain the desired texture and sweetness in different preparations. They can also be eaten as snacks, alone or mixed with milk or yoghurt.

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