Texturas were developed by world renowned chef and molecular gastronomist Ferran Adria from restaurant El Bulli in Spain. Texturas are not designed specifically for the professional chef, but for the inner child in all of us who like to explore and create with food. Texturas is a gateway to a world of magical sensations where only your imagination is the limit.

Texturas Group: Emulsification | Espesantes | Jellification | Spherification | Surprises

Molecular Gastronomy Ingredients

  • Texturas Iota, Jellification Group 17.6 oz.


    Iota - Chefs Albert & Ferran Adria of el Bulli’s Creation – 17.6 oz/500 gr, Spain.

    A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera). It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this “Irish moss” started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.

    Ingredients: Carrageenan iota in a refined powder.

    Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Its rapi... more »
    • SKU: 800541
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    Texturas Iota, Jellification Group 17.6 oz.

    $65.79


  • Texturas Malto, Surprises Group 35.2 oz.


    Malto - Chefs Albert & Ferran Adria of el Bulli’s Creation – 35.2 oz/1000 gr, Spain.

    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 p... more »
    • SKU: 800976
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    Texturas Malto, Surprises Group 35.2 oz.

    $128.72


  • Texturas Crumiel, Surprises Group 14.1 oz.


    Crumiel - Chefs Albert & Ferran Adria of el Bulli’s Creation – 14.1 oz/400 gr, Spain.

    This product from the Surprises family offers cooks a magic possibility unthinkable until now – the easy, convenient use of honey in its crystallised state. Crumiel enables 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 unique crunchy texture to every dish.

    Ingredients: Honey from flowers (60%), sodium alginate and maltodextrin.

    Characteristics: Presentation ... more »
    • SKU: 800978
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    Texturas Crumiel, Surprises Group 14.1 oz.

    $63.99


  • Texturas Kappa, Jellification Group 14.1 oz.


    Kappa - Chefs Albert & Ferran Adria of el Bulli’s Creation – 14.1 oz/400 gr, Spain.

    A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera). It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this “Irish moss” started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.

    Ingredients: Carragenat kappa in a refined powder.

    Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Its rap... more »
    • SKU: 800542
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    Texturas Kappa, Jellification Group 14.1 oz.

    $153.56


  • Texturas Sucro, Emulsification Group 21.2 oz.


    Sucro - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.

    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 aereating properties.

    Ingredients: Sucroester in powder.

    Characteristics: In powder form. Indissoluble in fat. It is dissolved in water with no need to apply temperature, though ... more »
    • SKU: 800545
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    Texturas Sucro, Emulsification Group 21.2 oz.

    $124.65


  • Texturas Trisol, Surprises Group 140.8 oz.


    Trisol - Chefs Albert & Ferran Adria of el Bulli’s Creation – 140.8 oz/4000 gr, Spain.

    Trisol is a soluble fibre derived from wheat, especially recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture. It is also perfect as a substitute for sugar in the preparation of doughs for biscuits.

    Characteristics: Available in soluble powder form with neutral taste and smell. It keeps tempura crunchy even with the most moist products.

    Actual items may differ slightly from pictures shown (8.8 lbs Plastic Container Size).
    • SKU: 810270
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    Texturas Trisol, Surprises Group 140.8 oz.

    $134.75


  • Texturas Algin, Spherification Group 17.6 oz.


    Algin - Chefs Albert & Ferran Adria of el Bulli’s Creation – 17.6 oz/500 gr, Spain.

    A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.

    Ingredients: Powdered sodium alginate.

    Characteristics: Pr... more »
    • SKU: 800636
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    Texturas Algin, Spherification Group 17.6 oz.

    $78.27


  • Texturas Calcic, Spherification Group 21.2 oz.


    Calcic - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.

    This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing spherification.

    Ingredients: Granulated calcium chloride.

    Characteristics: Presented in granules. Highly water soluble. Great moisture absorption capacity.
    • SKU: 800637
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    Texturas Calcic, Spherification Group 21.2 oz.

    $38.87


  • Texturas Lecite, Emulsification Group 10.6 oz.


    Lecite - Chefs Albert & Ferran Adria of el Bulli’s Creation – 10.6 oz/300 gr, Spain.

    A natural soy lecithin-based emulsifier, ideal for making airs. This product, discovered at the end of the 19th century, was first produced for the food industry in the last century. It is useful in the prevention of arteriosclerosis and contains vitamins, minerals and antioxidants. Lecite is made from non-transgenic soy.

    Ingredients: Non-genetically modified powdered soy lecithin.

    Characteristics: Presented in a refined powder. Cold soluble. Very soluble in aqueous mediums, but it loses its function in oily ... more »
    • SKU: 800543
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    Texturas Lecite, Emulsification Group 10.6 oz.

    Market price: $61.78 $56.49 save 9%


  • Texturas Gluco, Spherification Group 21.2 oz.


    Gluco - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.

    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, while adding no flavour whatsoever to the food under preparation. In the food industry calcium gluconolactate is used to enrich different foodstuffs with calcium. Gluco was chosen for its excellent behaviour in spherification processes.

    Characteristics: Presentation in powder form. Soluble in cold liquids. To avoid dif... more »
    • SKU: 800979
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    Texturas Gluco, Spherification Group 21.2 oz.

    $93.44


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