Texturas - Sucro
Part of the 'EMULSIFICACIÓN' Group

Emulsifier derived from sacarose, obtained from sterification between sacarose and fatty acids (sucroester).

This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water type emulsions.

It is a product similar to water, and so it must first be dissolved in that medium. It also has aerating properties.

Characteristics:
In powder form. Indissoluble in fat. It is dissolved in water with no need to apply temperature, though with heat it dissolves faster. Once it has dissolved, it must be slowly added to the fatty medium. (more info)

Emulsifier derived from sacarose, obtained from sterification between sacarose and fatty acids (sucroester).

This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water type emulsions.

It is a product similar to water, and so it must first be dissolved in that medium. It also has aerating properties.

Characteristics:
In powder form. Indissoluble in fat. It is dissolved in water with no need to apply temperature, though with heat it dissolves faster. Once it has dissolved, it must be slowly added to the fatty medium.

For More Info and Recipes Visit: http://www.texturaselbulli.com

Texturas - Malto
Part of the 'SURPRISES' Group


Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down. It has low sweetening power and does not add calories. 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.

Characteristics: Presentation in a very fine powder. 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. (more info)

Malto is a product based on maltodextrin, a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down. It has low sweetening power and does not add calories. 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.

Characteristics: Presentation in a very fine powder. 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.

For Recipes Visit: http://www.texturaselbulli.com

Keeping up to our motto ‘enriching the flavour of life’ we bring for you the range of EL BULLI TEXTURAS & TOOLS as well as training material.

Now, you can create the magic of El Bulli and Grand Chefs Ferran & Albert Adria in your kitchen. Delight your customers with recipes from the Chef Ferran or create your own history – use these tools in Indian cuisine and present the age-old recipes in a 21st Century form. Change the taste of daily ingredients.

TEXTURAS is a line of products selected by elBullitaller to create a world of new preparations. It is the result of painstaking effort and genius of Chefs Ferran and Albert Adria to create a new world of food presentation and taste.


Spherification is a spectacular cooking technique introduced in El Bulli in 2003. It enables the preparation of recipes that no one had even imaged before. It consists of the controlled gelification of a liquid, which, submerged in a bath, forms spheres.

There are two kinds :

Basic Spherification (which consists of submerging a liquid with ALGIN in a bath of CALCIC) and Reverse Spherification (submerging a liquid with GLUCO in a bath of ALGIN).


These techniques can obtain spheres of different sizes: caviar, eggs, gnocchi, ravioli. In both techniques, the spheres produced can be manipulated, since they are slightly flexible. We can introduce solid elements into the spheres, which will remain in suspension in the liquid, which obtains two or more flavours in a single preparation.


In Basic Spherification, with some ingredients its necessary to use CITRAS to correct the acidity: in Reverse Spherification, XANTANA is generally used for thickening.


Spherification requires the use of specific utensils (EINES), which are included in the kits. These include Syringes, Dosing spoons of different diameters and Collecting spoons.

Taking this ‘range expansion’ further, we introduce the following Texturas for the first time:


1. Emulsification Textura:

Textura Glice - a highly stable emulsifier that integrates a watery medium into a fatty medium.

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.

The following Texturas are classified as SURPRISE Texturas, enabling the Chef and the Beverage expert to work their magic further!


2. Textura Fizzy has an effervescent effect and a neutral flavour with a hint of citric, which allows them to be consumed with any number of flavours and ingredients.

Applications: Digesting and refreshing beverages can be made from this product.


3. Textura Crumiel offers chefs a magic possibility unthinkable until now – the easy, convenient use of honey in its crystallised state, thus enabling us to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury, to enhance them and make combinations with the widest variety of flavours and ingredients, adding a crunchy texture to every dish.

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.


4. Textura Yopol can be use to prepare mixture with Lyo fruit and yoghurt flavour, sweets & crunchies, biscuits & other doughs. You can also make yoghurt crunchies or fruit 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.

 

The Basic Spherification kit consists of ALGIN+CALCIC+CITRAS+EINES.

The Reverse Spherification kit consists of ALGIN+GLUCO+XANTANA+EINES

Algin is the ideal product for achieving Spherification with guaranteed results.


Citras has the property of reducing the acidity of foods, and using its makes it possible to achieve spherical preparations with strongly acidic ingredients.

Calcic is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing Spherification.

It is essential in reaction with Algin that produces Spherification.

Gluco is chosen for its excellent behaviour in the inverse Spherification process, while adding no flavour whatsoever to the food under preparation.

Xantana is obtained from the fermentation of corn starch. It is a gum with great thickening power and suspension power (maintains elements in suspension in a liquid, without their sinking).


Eines. Spherification is a new process that uses a very specific technique. For this reason, the tools used for this purpose are specially produced.

Syringes are used to create drops that make spherical caviar.

Dosing spoons for larger spheres, ravioli, gnocchi, balloons.

Collecting spoons to remove and wash the spherical preparation from the Calcic bath.

Espesantes, (Thickeners) can thicken soups, sauces, creams, etc., by adding a very small amount of the product, and preserving the original taste of the preparation.


Xantana is obtained from the fermentation of corn starch. It is a gum with great thickening power and suspension power (maintains elements in suspension in a liquid, without their sinking).


Gelificacion, (Gelling agents) Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Using the products of this line, numerous hot and cold gelatines can be prepared with extremely diverse consistencies: firm, elastic, rigid, brittle, soft.


Agar is a gelling agent. It is active in very small proportions and was the first product to be used for hot gelatines.


Gellan allows us to obtain very firm gels that slice very cleanly. Because it withstands temperatures of 70C, it is very useful for preparing hot gelatines.


Metil is a gelling agent that gelifies when heat is applied, whilst in cold it acts as a thickener.


Kappa acts as a gelling agent and produces gelatins with a firm, brittle texture.


Lota is used to make gelatine with a very elastic, soft consistency.

Emulsificacion (Emulsifiers) is a product line that allows the creation of airy, light texturas. A new way of seasoning or bringing an elegant touch to finish a dish in a spectacular way.


Lecite is a natural soy based emulsifier, ideal for making airs. It has a surprising capacity to emulsify impossible sauces.


Sucro is a highly stable emulsifier and used to prepare oil in water type emulsions. It has aerating properties.


Glice is a highly stable emulsifier that integrates a watery medium into a fatty medium.


Surprises is a line of products whose main feature is the possibility of consuming them directly, either on their own or mixed with other ingredients and preparations.


They are products with different characteristics from one another but with one common denominator – their special texture, individual and unique to each of them.


Effervescent in the case of Fizzy, light in Malto, and crunchy in Crumiel. Flavours and textures that can represent a fantastic, surprising solution to the finish of recipes both sweet and savory.

Malto 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.

Fizzy has an effervescent effect and a neutral flavour with a hint of citric, which allows them to be consumed with any number of flavours and ingredients.

Crumiel – offers chefs a magic possibility unthinkable until now – the easy, convenient use of honey in its crystallised state, thus enabling us to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury, to enhance them and make combinations with the widest variety of flavours and ingredients, adding a crunchy texture to every dish.