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 in sma... more »

• SKU: 800978
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Texturas Metil, Jellification Group 10.6 oz.

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

Gelifier extracted from the cellulose of vegetables. Unlike other gelifiers, Metil (with a metilcellulose base) 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.

Characteristics: Available in powder form. Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4° C for hydration. Next apply a temperature with an interval between 40 and 60° C. When the product cools it loses gel capacity and becomes liquid.

• SKU: 800544
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Texturas Crutomat, Surprises Group 14.1 oz.

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

Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour. Crutomat does not add acidity and brings out the full flavour of the tomato, giving a fantastic texture to pastries or preparations.

Ingredients: Tomato flakes, corn starch, sugar.

Keep in a cool, dry place.

• SKU: 810271
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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 Agar, Jellification Group 17.6 oz.

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

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. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.

Ingredients: Powdered agar-agar.

Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Gelif... more »

• SKU: 800538
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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: Present... more »

• SKU: 800636
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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 Citras, Spherification Group 21.2 oz.

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

A product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously.

Ingredients: Powdered sodium citrate.

Characteristics: Presented in a refined powder. Highly water soluble.

• SKU: 800638
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Texturas Eines, Spherification Group

Eines - Chefs Albert & Ferran Adria of el Bulli’s Creation – Preparation Tools, Spain.

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.

Once the desired shape and size are determined, the right tool must be chosen: Syringes are used to create drops that make spherical caviar. For larger preparations (mini-spheres, ravioli, gnocchi, balloons), Dosing Spoons must be used. Collecting Spoons are used to remove and wash the spherical preparation from the Calcic bath.

• SKU: 800639
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Texturas Glice, Emulsification Group 10.6 oz.

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

Monoglyceride and diglyceride derived from fats, obtained from glycerine and fatty acids. Glice has been chosen for its high stability to act as an emulsifier which integrates a watery medium into a fatty medium. It is an emulsifier similar to oil, which means that it must first be broken down with a fatty element and then added to the watery element.

Ingredients: Monogyceride in flakes.

Characteristics: Available in flakes. Indissoluble in water. It dissolves in oil heated up to 60° C. The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory.

• SKU: 800540
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