PRODUCTS BROCHURE
TÖUFOOD BROCHURE
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
Gastrocultura Mediterránea is a Barcelona-based business dedicated to the study and teaching of 21st-century gastronomy, from a scientific and technical perspective. Thanks to ongoing research and a first-class science and gastronomy team, we aim at meeting the demands of modern cuisine and, particularly, the specific dietary needs of different segments of the public. TÖUFOOD is a complete line of exceptional quality products, most of which are thickeners, allowing the best-known modern cooking techniques to be used. With the Töufood range, innovative recipes can be prepared with ease, bringing excitement and surprise to dishes, and offering a stimulating and memorable culinary experience. Grouped by family according to their characteristics, these products can be used to thicken or create jelly-like, foamy, creamy, crunchy and smooth textures without altering the original flavour of the food.
TÖUFOOD PRODUCTS RANGE
Emulsifiers Glycë Emulsifier used to solidify oils and stabilise ice creams. Lëcitin Foamy airs of any flavour. Sucrö Emulsifier typically used as a foaming agent.
Gelling agents Agär Hot or cold, hard gels. Agär ECO Hot or cold, hard Eco gels. Agär ELASTIC Hot or cold, hard elastic gels. Algïnate Gelling agent in calcium medium. Fishgël For sweet and savoury gelation. Gëllan Highly elastic gels (hot or cold). Iöta To make soft gels (hot or cold). Käppa To make gels quickly (hot or cold). Mëticel Gels when heated.
PRODUCTS RANGE
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
Pectins Pëctin HM BASIC Jams, marmalades and jellies. Pëctin HM YELLOW Fruit purées and jellied sweets. Pëctin LM ECO LOW CALORIE Eco jams, marmalades and jellies. Pëctin LM LACTIC Low sugar and low acid calcium products. Pëctin LM NAPPAGE Coating sauces, creams and coatings.
Thickeners Caröbin Thickener and gelling agent with Xanthän. Güar Thickener with low elasticity. Inülin Fibre substitute for fats and sugars. Inülin WAXY High performance Inulin substitute for fats. Xanthän Thickens hot and cold liquids. Xanthän INSTANT Thickens liquids quickly (hot or cold).
Starches Cornstär Special maize starch for freezing. Küzu Thickens hot non-elastic liquids. Trisöl Wheat soluble fiber for frying.
Egg and Dairy Albümin EGG Emulsifying, protein stabilising and foaming agent. Yödry Yoghurt powder for dried products.
PRODUCTS RANGE
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
Salts and Acids Ascorbïc Acid used to prevent oxidation. Cälcic Adds calcium for direct spherification. Citräte Acidity regulator. Citrïc To acidify and preserve preparations. Glücocal Calcium medium for spherification. CREAM Tartär Stabiliser for baked goods. Tartarïc Multi-purpose acidifier.
Maltodextrins Mälto Aquo Absorbs liquids, converting them into powder. Mälto Tapioca Absorbs fats, converting them into powder.
Sugars Dextröse Non-crystallizing sugar. Glucöse 35 Thickening and stabilizing sugar. Trehalöse Anti-humidity sugar.
Polyols Erythritöl Calorie-free sweetness for drinks and cakes. Isomält Used to cast melted figures without caramelising. Maltitöl Sweetens biscuits and pastry. Mannitöl Crunchy coating for fruit and vegetables. Sorbitöl Sweetens chocolates and candies. Xylitöl Sweet freshness for pastries.
PRODUCTS RANGE
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
Colourings Bläck Natural black food colouring. Grëen Natural green food colouring. Rëd Natural red food colouring. Yellöw Natural yellow food colouring with fluorescent propierties.
PRODUCTS RANGE
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
EMULSIFIERS
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLYCË
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLYCË
GLYCË
INFORMATION
Mono- and diglycerides of fatty acids E-471
Characteristics and applications:
Used as an emulsifier for water in oil and a structuring agent for emulsions. By modifying the crystallisation of fats, it enables the integration of different ingredients enabling the creation of solid oils. Also commonly used in ice creams. Add directly to ingredients before use, for addition to oil or to other preparations such as ice creams.
Usual doses: 3-6 g/kg depending on use.
GLYCË – (600 g y 130 g)
Ingredients: Mono- and diglycerides of fatty acids E-471 Description: Mixture of mono- and diglycerides. Directions for use: Add directly to ingredients before use, for addition to oil or to other preparations such as ice creams. Used as an emulsifier for water in oil and a structuring agent for emulsions. By modifying the crystallisation of fats, it enables the integration of different ingredients enabling the creation of solid oils. Also commonly used in ice creams. Suggested ratio: 3-6 g/kg. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g
Energy Value kcal 882 kJ 1666 Fat (Total) g 98 Of which saturated g 74
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Salt g 0 Sodium g 0
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLYCË
GLYCË – RECIPES
OLIVE OIL CREME COUNTRY CHICKEN EGG WITH MAYONNAISE 250 g Extra virgin olive oil AND TUNA 10 g Töufood Glycë 3 Eggs 100 g Oil from canned tuna Mix everythin in a pot. Heat to 63ºC until all Glycë 50 g Water has been melted. Transfer this into a bowl and set 20 g Töufood Glycë into an ice bath until it thicks. Rest 30 minutes Fleour du sal minimum in the refrigerator. Arrange the eggs on a tray and cook them in the steam oven for 30 minutes at 65ºC. Cool and PISTACHIO OIL FOAM reserve. Whip the oil of preserved tuna, water and 600 g Pistachio oil Glycë with a whisk in a water bath at 70ºC. 46 g Töufood Glycë Present the egg in a deep dish, cover with the emulsion oil and finish with some crystals of fleour Heat the oil at 70ºC and add the Glycë. Mix unitl it du sal. disolves. Introduce the mixture into a syphon with 2 charges of gas. Let it cool and whip the foam.
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – LËCITIN
LËCITIN
INFORMATION
For making “air”, a type of foam.
It is a phospholipid normally extracted from soy, with emulsifying properties, but used in cooking for its foaming properties. Ideal for turning broth and juices into foams, but also oils into fatty foams. Extremely efficient. A 300 g pack is enough to make about 1000 portions of air. Only 6 g of Lëcitin are required for each kilo of liquid, to obtain a stable foam.
Characteristics and uses:
It is presented in fine powder. Mix cold, shaking vigorously and make the foam putting the stick blender between the liquid and the air. The best results on air–type foams are achieved between 30 ºC to 40 ºC. If you cannot attain air-foams of oil in cold, heat it between 40 ºC to 50 ºC, to achieve stable air-foams. Foams made with Lëcitin are suitable for freezing
Suggested ratio for foams: 3-8 g/l.
LËCITIN – (300 g & 75 g)
Ingredients: Soy Lecithin (E-322). Description: Phospholipid extracted from soy, with emulsifier properties, but used in cooking to create foams. Directions for use: It can be mixed cold, but it is more efficient at moderate temperatures (30 ºC) and when mixed with oils at 40-50 ºC. Ideal for turning broth and juices into delicious foams. Suitable for freezing. Suggested ratio: 3-8 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 900 kJ 3700 Fat (Total) g 91
Of which saturated g 12
Carbohydrates (Total) g 8
Of which sugars g 4 Total dietary fibre g 0 Protein g 0 Salt g 0.1 Sodium g 0.04
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – LËCITIN
LËCITIN – RECIPES
VEGETABLE AIR OLIVE OIL AIR 1000 g Vegetable liquefied juice 1000 g Extra virgin Olive oil 6 g Töufood Lëcitin 6 g Töufood Lëcitin
Mix all the ingredients in a big container of Mix all the ingredients in a big metallic container. rectangular shape, if possible. Put the stick Heat at 40-50 ºC Put the stick blender on one blender on one end, in a position that allows air end, in a position that allows air getting in. Let getting in. Take the foam and serve promptly. stabilise, take the foam and serve promptly.
FRUIT AIR CARROT AIR 1000 g Fruit liquefied juice 250 g Carrot juice 6 g Töufood Lëcitin 5 g Lemon juice q/s Salt Mix all the ingredients in a big container of 2,4 g Töufood Lëcitin rectangular shape, if possible. Put the stick blender on one end, in a position that allows air Mix all the ingredients. Strain first, if there are any getting in. Take the foam and serve promptly. solid residues. Put the stick blender on one end, in a position that allows air getting in. Let stabilise, take the foam and serve promptly. BEETROOT AIR 250 g Beetroot juice 2,4 g Töufood Lëcitin
Mix all the ingredients. Strain first, if there are any solid residues. Put the stick blender on one end, in a position that allows air getting in. To prevent splashing, cover the surface around the stick blender with cling film. Let stabilise, take the foam and serve promptly.
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – SUCRÖ
SUCRÖ
INFORMATION
Obtained from sugar (sucrose) and fatty acids.
Characteristics and uses:
Can be used to emulsify acids in aqueous products, commonly used as a carbonating agent to produce bubbles ('airs'), also used in alcoholic beverages. Add directly to liquid ingredients. The product should remain on the surface of the liquid.
Suggested ratio for foams: 3-5 g/kg to carbonate aqueous liquid, 7-8 g/kg to carbonate alcoholic beverages and 12-15 g/kg for emulsions of oil in an aqueous medium.
SUCRÖ – (600 g y 130 g)
Ingredients: Sucrose ester E-473. Description: Obtained from sugar (sucrose) and fatty acids. Directions for use: Add directly to liquid ingredients. The product should remain on the surface of the liquid. Can be used to emulsify acids in aqueous products, commonly used as a carbonating agent to produce bubbles ('airs'), also used in alcoholic beverages. Suggested ratio: 3-15 g/kg, depend on the application. Storage: Store in a cool, dry place out of the reach of children.
Valores Nutricionales por 100 g Energy Value kcal 652 kJ 2707 Fat (Total) g 51,5
Of which saturated g 51,5
Carbohydrates (Total) g 47,2
Of which sugars g 47,2 Total dietary fibre g 0 Protein g 0 Salt g 0 Sodium g 0
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – SUCRÖ
SUCRÖ – RECETAS
SEAWATER AIR APEROL AIR 17 g Lemon 450 g Aperol 5 g Kaffir lime leaves 220 g Mineral water (1) 0,2 g Yuzu zest 23 g Mineral water (2) 10 g Dry kombu seaweed 7 g Sugar 10 g Töufood Sucrö 6 g Töufood Sucrö 760 g Seawater Make a syrup with the water (2) and the sugar. Heat the yuzu’s zest to set the aromas out. Put all Mix the syrup with the water (1) and the Aperol. the ingredients in a vaccum bag and infusion Add the Sucrö with a rainy mode. Whip with a them in Sous Vide 1 hour at 70ºC. Cool it in an ice hand blender until the air sets. bath. Swift the mixture and add the Sucrö. Mix with a hand blender. Heat to 90ºC and cool it. Whip the air with a hand blender.
EMULSIFIERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
GELLING AGENTS
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR
AGÄR
INFORMATION
Agar Agar (E-406). Fibrous carbohydrate extracted from red marine algae, like Gelidium and Gracilaria. Suitable for making hot gelatinous products, achieving a superb result, even with very small quantities. It is extremely efficient. A 400 g pack is enough to prepare around 500 meat or vegetable portions of 100g. On top, it is an important source of fibre with positive effects on cholesterol levels and 0% fat. It can be used as gelling agent for vegetarian and vegan diets. It is a gluten-free product and, therefore, suitable for celiac.
Characteristics and uses:
Presented in very fine powder. Mix cold and bring to the boil. It sets quickly and, once gelled, it can withstand temperatures up to 80 ºC (hot gelatinous product). To obtain the desired texture. Increase dose when used with alcohol or ingredients high in acidity.
Suggested ratio to achieve not too hard gelled products: 2-5 g/l. Suggested ratio to achieve hard gelled products: 5-10 g/l.
AGÄR – (400 g & 100 g)
Ingredients: Agar Agar (E-406). Description: Fibrous carbohydrate obtained from red seaweeds, such as Gelidium and Gracilaria. Directions for use: Mix cold, bring to the boil and leave to cool. It sets quickly and, once gelled, can withstand temperatures of up to 80 ºC. Suggested ratio: 4-10 g/l. Increase ratio when used with alcohol or ingredients high in acidity. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 26 kJ 109 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 85
Of which sugars g 0 Total dietary fibre g 85 Protein g 0 Salt g 0 Sodium g 0
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR
AGÄR – RECIPES
FRUIT CRÈME CARAMEL BASIL TERRINE 250 g Fruit juice 250 g Basil water 15 g Sugar 0,9 g Töufood Agär 1,5 g Töufood Agär Mix ¼ part of basil’s water and Agär powder. Mix half of the fruit juice with the sugar (if you Bring to the boil at medium heat and keep stirring have used some) and the Agär. Stir constantly continuously, without stopping. Remove from heat until stir until thoroughly dispersed. Heat the and add the rest of the water with a pinch of salt. mixture to boil, stirring constantly to prevent the Set in a container that allows 1 cm thickness. mixture sticking. Remove from heat and add the other half of the juice. Place in the crème caramel moulds. Leave to cool until the gel texture has FAKE ORANGE CAVIAR been achieved. 200 g Orange juice 2 g Töufood Agär 500 g Cold Sunflower oil HOT COFFEE GEL 250 g Coffee Mix the orange juice and the Agär and boil. Leave 30 g Sugar the oil in the fridge or freezer until it is very chilled 1 g Töufood Agär and release some oil drops with a syringe to make the caviar pearls. Strain and clean. Mix all the ingredients, stirring continuously, until thoroughly dispersed. Heat the mixture to boil. Heat the mixture to boil, stirring continuously to HOT POTATO FOAM prevent burning. Remove from heat and place in 800 g Potato cream pottery coffee containers. Leave to cool until a 1 g Töufood Agär gelatinous texture has been achieved. Oven heat the gel at 100 ºC, for 10 minutes. Make the traditional potato cream: leaks, butter, potatoes, water and cream 35%. Blend with the Thermomix and strain with a chinoise strainer. STRAWBERRY SPAGHETTIS Add the Agär to the 800 g of potato cream. Bring 400 g Strawberry blend to the boil, strain and put into the siphon with 2 2 g Töufood Agär cream charges. Bain marie at 65 ºC and serve.
Heat the blend with Agär, strain, fill the syringe and place the tube until emptying the syringe. LEMON PURÉE Remove the tube and place it in water and ice. 400 g Lemon juice Place the tube when the syringe is full of air and 6 g Töufood Agär remove the spaghettis. 200 g Simple syrup
Boil the syrup with the Agär. Remove from heat HOT SCAMPI GEL and add the lemon juice. Leave to cool and speed 250 g Scampi broth blend. 0,6 g Töufood Agär
Bring to the boil, stirring continuously, without stopping. Gel in the fridge, for 2 hours, at least. Grill-heat for serving.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR
COCONUT QUALL COCONUT CREAM 198 g Milk 200 g Coconut purée 187 g Cream 35% 200 g Coconut milk 2 g Töufood Agär 50 g Sugar 100 g Sugar 3 g Töufood Agär 125 g Coconut milk Mix all the ingredients in a bowl with the blender. Mix all the ingredients, except the coconut milk. Bring to a boil to activate the Agär and let cool Boil the mixture for 2 minutes (except the coconut until it gels. Blend until obtaining a smooth cream. milk). Start boiling the coconut milk and strain. Fill the moulds. Leave to set in the fridge.
VINEGAR PURÉE 300 g Vinegar 2 g Töufood Agär 25 g Sugar
Reduce 300 g of vinegar down to 200 g. Leave to cool. Mix all the ingredients and start boiling. Leave to cool, speed blend and strain. Serve with the dispenser bottle.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ECO
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ECO
AGÄR ECO
INFORMATION
Agar Agar (E-406). Fibrous carbohydrate extracted from red marine algae, like Gelidium and Gracilaria. Suitable for making hot eco gelatinous products, achieving a superb result, even with very small quantities. It is extremely efficient. A 400 g pack is enough to prepare around 500 meat or vegetable portions of 100g. On top, it is an important source of fibre with positive effects on cholesterol levels and 0% fat. It can be used as a gelling agent for vegetarian and vegan diets. It is gluten-free and, therefore, suitable for celiac.
Characteristics and uses:
Presented in very fine powder. Mix cold and bring to the boil. It sets quickly and, once gelled, it can withstand temperatures up to 80 ºC (hot gelatinous product). To obtain the desired texture. Increase dose when used with alcohol or ingredients high in acidity.
Suggested ratio to achieve not too hard eco gelled products: 2-5 g/l. Suggested ratio to achieve hard eco gelled products: 5-10 g/l.
AGÄR ECO – (400 g & 100 g)
Ingredients: Eco Agar Agar (E-406). Description: Fibrous carbohydrate obtained from red seaweeds, such as Gelidium and Gracilaria. Directions for use: Mix cold, bring to the boil and leave to cool. It sets quickly and, once gelled, can withstand temperatures of up to 80 ºC. Suggested ratio: 4-10 g/l. Increase ratio when used with alcohol or ingredients high in acidity. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 26 kJ 109 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 85
Of which sugars g 0 Total dietary fibre g 85 Protein g 0 Salt g 0 Sodium g 0
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ECO
AGÄR ECO – RECIPES
FRUIT CRÈME CARAMEL BASIL TERRINE 250 g Fruit juice 250 g Basil water 15 g Sugar 0,9 g Töufood Agär Eco 1,5 g Töufood Agär Eco Mix ¼ part of basil’s water and Agär powder. Mix half of the fruit juice with the sugar (if you Bring to the boil at medium heat and keep stirring have used some) and the Agär. Stir constantly continuously, without stopping. Remove from heat until stir until thoroughly dispersed. Heat the and add the rest of the water with a pinch of salt. mixture to boil, stirring constantly to prevent the Set in a container that allows 1 cm thickness. mixture sticking. Remove from heat and add the other half of the juice. Place in the crème caramel moulds. Leave to cool until the gel texture has FAKE ORANGE CAVIAR been achieved. 200 g Orange juice 2 g Töufood Agär Eco 500 g Cold Sunflower oil HOT COFFEE GEL 250 g Coffee Mix the orange juice and the Agär and boil. Leave 30 g Sugar the oil in the fridge or freezer until it is very chilled 1 g Töufood Agär Eco and release some oil drops with a syringe to make the caviar pearls. Strain and clean. Mix all the ingredients, stirring continuously, until thoroughly dispersed. Heat the mixture to boil. Heat the mixture to boil, stirring continuously to HOT POTATO FOAM prevent burning. Remove from heat and place in 800 g Potato cream pottery coffee containers. Leave to cool until a 1 g Töufood Agär Eco gelatinous texture has been achieved. Oven heat the gel at 100 ºC, for 10 minutes. Make the traditional potato cream: leaks, butter, potatoes, water and cream 35%. Blend with the Thermomix and strain with a chinoise strainer. STRAWBERRY SPAGHETTIS Add the Agär to the 800 g of potato cream. Bring 400 g Strawberry blend to the boil, strain and put into the siphon with 2 2 g Töufood Agär Eco cream charges. Bain marie at 65 ºC and serve.
Heat the blend with Agär, strain, fill the syringe and place the tube until emptying the syringe. LEMON PURÉE Remove the tube and place it in water and ice. 400 g Lemon juice Place the tube when the syringe is full of air and 6 g Töufood Agär Eco remove the spaghettis. 200 g Simple syrup
Boil the syrup with the Agär. Remove from heat HOT SCAMPI GEL and add the lemon juice. Leave to cool and speed 250 g Scampi broth blend. 0,6 g Töufood Agär Eco
Bring to the boil, stirring continuously, without stopping. Gel in the fridge, for 2 hours, at least. Grill-heat for serving.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ECO
COCONUT QUALL COCONUT CREAM 198 g Milk 200 g Coconut purée 187 g Cream 35% 200 g Coconut milk 2 g Töufood Agär Eco 50 g Sugar 100 g Sugar 3 g Töufood Agär Eco 125 g Coconut milk Mix all the ingredients in a bowl with the blender. Mix all the ingredients, except the coconut milk. Bring to a boil to activate the Agär and let cool Boil the mixture for 2 minutes (except the coconut until it gels. Blend until obtaining a smooth cream. milk). Start boiling the coconut milk and strain. Fill the moulds. Leave to set in the fridge.
VINEGAR PURÉE 300 g Vinegar 2 g Töufood Agär Eco 25 g Sugar
Reduce 300 g of vinegar down to 200 g. Leave to cool. Mix all the ingredients and start boiling. Leave to cool, speed blend and strain. Serve with the dispenser bottle.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ELASTIC
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ELASTIC
AGÄR ELASTIC
INFORMATION
For more versatile hard and elastic gelatinous products.
It is a combination of Agär and Gëllan and, therefore, a fibrous carbohydrate. Ideal to create both soft and firm versatile and heat-resistant gels and jellies. It is extremely efficient. A 400 g pot is enough for approximately 500 to 800 portions of meat or vegetables of 100 g.
Characteristics and uses:
It is presented in fine powder. Mix cold, stir vigorously and bring to the boil. It sets quickly and, once gelled, it can withstand temperatures up to 80 ºC (hot gelatinous product). High temperature resistant.
Suggested ratio for gelled product: 6-10 g/l.
AGÄR ELASTIC – (400 g & 100 g)
Ingredients: Agar Agar (E-406), Gellan (E-418). Description: A combination of agar and gellan. A fibrous carbohydrate. Directions for use: Mix cold, bring to the boil and leave to cool. It sets quickly and, once gelled, can withstand temperatures of up to 80 ºC. Ideal for versatile preparations such as pasta. Suggested ratio: 6-10 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 54.4 kJ 227.61 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 84.4
Of which sugars g 0 Total dietary fibre g 84.4 Protein g 0.2 Salt g 0.26 Sodium g 0.1
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – AGÄR ELASTIC
AGÄR ELASTIC – RECIPES
ELASTIC FRUIT GEL 250 g Fruit juice 15 g Sugar 1,5 g Agär Elastic
Mix half of the fruit juice with the sugar and the Agär Elastic. Stir constantly, until the Agär Elastic is totally dispersed. Use a stick blender, if necessary. Bring the mixture to boil, stirring constantly to prevent sticky. Remove from heat and add the rest of the fruit juice. Put in the moulds. Leave to cool and completely set.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ALGÏNATE
ALGÏNATE
INFORMATION:
Sodium alginate. Fibrous carbohydrate obtained from brown algae, particularly from Macrocrystis, Fucus, Laminaria, etc. They are found in cold water seas. Polysaccharide hydrocolloid. It is, basically, a gelling agent (in the presence of calcium), but it also has stabilizing and thickening properties. It does not disperse well in acid medium. Gels produced in calcic medium are thermostable and, therefore, does not turn into liquid when temperature increases.
Characteristics and uses:
Mix cold, stirring vigorously and allow to set. It gels in the presence of calcium. This property makes it particularly useful for spherification, delivering thermostable gels.
Normal doses for basic spherification: 5–10 g of Algïnate/L of food. Calcium chloride bath 5–10 g/l of water. Normal doses for reverse spherification: 20 g of Glücocal/L of food. Algïnate bath 4–6 g/l of water. If used as thickener/stabilizer, its normal concentration is 10-15 of Algïnate/L. of food.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ALGÏNATE
ALGÏNATE – (600 g & 130 g) Gelling agent in a calcic medium
Ingredients: Sodium alginate (E-401). Description: Fibrous carbohydrate obtained from brown algae. Directions for use: Mix cold, stirring vigorously and leave to rest. It gels in presence of calcium. This property makes it particularly useful for spherification, delivering thermostable gels. Normal doses for basic 5-10 g of Algïnate/L of Food. Calcium chloride bath 5-10g/l of spherification: water. Normal doses for reverse 20 g of Glücocal/L of food. Algïnate bath 4–6 g/l of water. spherification: Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 130 kJ 500 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 63
Of which sugars g 0 Total dietary fibre g 63 Protein g 0 Salt g 23.25 Sodium g 9.3
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ALGÏNATE
ALGÏNATE – RECIPES
FRUIT CREME CARAMEL OLIVES AND ANCHOVIES SPHERIFICATION 200 g Fruit juice 200 g Gazpacha olives 5 g Töufood Algïnate 300 g Olives brine 5 g Töufood Glücocal 50 g Liquified carrot 20 g Anchovies Mix the Algïnate with the fruit or vegetable juice. 3 g Töufood Xanthän Wait until the dispersion has stabilized and, then, 5 g Töufood Glücocal add the Glücocal. Wait until a gelatinous texture 5 g Töufood Algïnate has been achieved. 1000 g Water
Blend the olives with the water of the olives, the GEL TO USE AS PASTA carrot, the anchovies and the Glücocal. Strain 250 g Water everything through a thin sieve. Prepare the 3 g Töufood Algïnate Algïnate bath, using the right proportion of 5 g Töufood Glücocal Algïnate and water. Apply the spherification 3 g Töufood Fishgël technique, by immersion into the Algïnate bath.
Mix the Algïnate with the water, tea or fruit or vegetable juice. Wait until the dispersion has OLIVES AND ANCHOVIES SPHERIFICATION stabilized. Add the Fishgël, previously hydrated in 200 g Gazpacha olives cold water (1 part of Fishgël in 4 parts of cold 300 g Olives brine water) and heat slowly. Add the Glücocal. Put in 50 g Liquified carrot the fridge and wait until a gelatinous texture has 20 g Anchovies been achieved. Cut in the desired pasta shape: 3 g Töufood Xanthän tagliatelle, raviolis etc. 5 g Töufood Glücocal 5 g Töufood Algïnate 1000 g Water PEA RAVIOLI 200 g Water Blend the olives with the water of the olives, the 250 g Peas carrot, the anchovies and the Glücocal. Strain 4,8 g Töufood Algïnate everything through a thin sieve. Prepare the 15 g Töufood Glücocal Algïnate bath, using the right proportion of 1000 g Water Algïnate and water. Apply the spherification technique, by immersion into the Algïnate bath. Put the peas into boiling water and blend with a stick blender. Strain without mashing the mixture. Add the Algïnate in the right proportion. Wait until MANCHEGO CHEESE SPHERE the dispersion has stabilized. Prepare the 650 g Cured manchego cheese, diced Glücocal bath, using the right proportion of 1000 g Milk Glücocal and water. Apply the spherification 45 g Töufood Glücocal technique, by immersion into a calcic bath. 5 g Töufood Algïnate 1000 g Water
YOGHURT RAVIOLI Boil the milk and blend it with the cheese and the q/s Yoghurt Glücocal. Prepare the Algïnate bath, using the 5 g Töufood Algïnate right proportion of Algïnate and water. Apply the 1000 g Water spherification technique, by immersion into the Algïnate bath. Prepare the Algïnate bath, using the right proportion of Algïnate and water. Apply the spherification technique, by immersion into the Algïnate bath.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ALGÏNATE
FALSE EGG KIWI AND VERMOUTH SPHERE 200 g Coconut milk 200 g Kiwi 2 g Töufood Glücocal 20 g Sugar 0,7 g Töufood Xanthän 2 g Töufood Glücocal q/s Egg yolk 0,3 g Töufood Xanthän q/s Salt 30 g Vermouth 5 g Töufood Algïnate 5 g Töufood Algïnate 1000 g Water 1000 g Water
Blend the coconut milk with the salt, the Glücocal Gently blend the kiwi with a stick blender and and the Xanthän with a stick blender. Remove the strain. Add the vermouth, the sugar and the air or let it rest for some time to eliminate the air. Glücocal. Blend again with a stick blender. Put 30g, approximately, of coconut milk in a bowl, Remove half and mix it with the Xanthän, with a as if it was an egg white and pour into the middle stick blender. Mix with the other half and a leave a yolk egg (20g approx.). Very gently pour into an to rest. Very gently pour into an Algïnate bath, as Algïnate bath, as it is usually made with the it is usually made with the spoon. Leave to set in spoon. Leave to set in the bath for 2 minutes, until the bath until it gels, for 1 minute or more, if the it gels. Remove carefully using a slotted spoon, ball is bigger. Remove carefully and serve. heat at 70 ºC and serve.
SWEET WINE SPHERE MANGO AND PASSION FRUIT SPHERE 250 g Sweet wine 200 g Mango purée 5 g Sugar 200 g Passion fruit 2 g Töufood Glücocal 4 g Töufood Glücocal 1 g Töufood Xanthän 0,5 g Töufood Xanthän 5 g Töufood Algïnate 5 g Töufood Algïnate 1000 g Water 1000 ater Mix all the ingredients with a stick blender and Blend the Glücocal with the Xanthän and the leave to rest. Very gently pour into an Algïnate passion fruit, with a stick blender. Remove the air bath, as it is usually made with the spoon. Leave or let it rest for some time to eliminate the air. Add to set in the bath until it gels, for 1 minute or more, the Mango purée and mix. Very gently pour into if the ball is bigger. Remove carefully and serve. an Algïnate bath, as it is usually made with the spoon. Leave to set in the bath until it gels, for 1 minute or more, if the ball is bigger. Remove carefully and serve.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – FISHGËL
FISHGËL
INFORMATION
Fish gelatine is the gelling agent most used in Western cuisine, both in cooking and in pastry.
Characteristics and uses:
It is used in cooking, as in the traditional "aspics", for example. But it is really in pastry where it can be extremely useful for making brittle gelatines or for stabilisation of mousse-like foam structures. Not all gelatines have the same gelling power. This is measured in Blooms, which can range from 50 to 300. The higher the Bloom degree the strongest the gelling power of the gelatine. Fishgël has 200 Bloom, which is the most common, together with the 220.
To achieve a good hydration, the ideal proportion is 1 part of Fishgël and 4 parts of cold water. Then, heat gently in the mixture of the product to be gelled. Wait until it is warm before leaving to rest in the fridge, for a minimum of 4 hours.
Suggested ratio: 15-25 g Fishgël per 1000 g liquid.
FISHGËL – (600 g & 130 g)
Ingredients: Fish gelatine 200 Bloom. Description: Proteins extracted from fish. Directions for use: Mix the powdered product with cold mineral water cold and then dissolve by heating gently. It can be used like traditional gelatine to set preparations with a soft and elastic texture, but without the need for heat. Suggested ratio: 15-25 g Fishgël per 1000 g liquid. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g
Energy Value kcal 168 kJ 704 Fat (Total) g 0 Of which saturated g 0
Carbohydrates (Total) g 82
Of which sugars g 0 Total dietary fibre g 82 Protein g 1 Salt g 1,2 Sodium g 0,48
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – FISHGËL
FISHGËL – RECIPES
GEL TO USE AS PASTA PASSION FRUIT “WOTSITS” 250 g Water 125 g Passion fruit 3 g Töufood Algïnate 35 g Sugar 5 g Töufood Glücocal 1,75 g Töufood Mëticel 3 g Töufood Fishgël 3,5 g Töufood Fishgël
Mix the Algïnate with the water, tea or fruit or Mix with a stick blender 75g of Passion fruit with vegetable juice. Wait until the dispersion has the Mëticel, until it is thoroughly dispersed. Leave stabilized. Add the Fishgël, previously hydrated in to cool in the fridge at 4 ºC for, at least, 12 hours. cold water (1 part of Fishgël in 4 parts of cold Once cooled, leave to rest until achieving up to 14 water) and heat slowly. Add the Glücocal. Put in ºC. Mix the remaining 50 g of Passion fruit with the fridge and wait until a gelatinous texture has the Fishgël, previously hydrated in cold water (1 been achieved. Cut in the desired pasta shape: part of Fishgël in 4 parts of cold water). Then, tagliatelle, raviolis etc. heat gently at 35 ºC, approximately. Blend the Mëticel, the sugar and the Passion fruit at 14 ºC and add the gelled Passion fruit. Beat the mixture FRUIT FOAM until achieving a merengue texture and fill a 250 g Fruit juice pastry sleeve in the desired shape. The 3 g Töufood Mëticel preparation can be dehydrated to make it 6 g Töufood Fishgël crunchy.
Mix 200 g of the juice with Mëticel, at room temperature. Put the mixture in the fridge at 4 ºC CHOCOLATE MOUSSE for, at least, 12 hours, for a perfect hydration. 200 g Milk Hydrate the Fishgël with the rest of the cold fruit 5 g Töufood Fishgël juice. Add some cold water, if necessary (it must 350 g Chocolate be 4 parts of cold cold liquid for 1 part of Fishgël). 68 g Egg White Disperse, heating the mixture up to 50 ºC. Add the 75 g Töufood Dextröse mixture of Mëticel and leave it outside the fridge, 25 g Töufood Trehalöse until reaching, at least, 14 ºC. Place in a container 1 g Töufood Cream Tartär and start beating. Once a little foam is obtained, 1 g Töufood Albümin Egg add the gelatine mixture at about 35-40 ºC, and 275 Cream keep beating constantly until achieving a sponge texture. Heat the milk up to around 50 ºC and add the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Pour on to the BASIL AND LIME GANACHE half melted black chocolate and mix with a stick 200 g White chocolate blender. Make a meringue, heating the egg whites 200 g Cream with the Albümin Egg, the Dextröse and the 12 Basil leaves Trehalöse up to 60 ºC and whisking fast until stiff 3,6 g Töufood Fishgël peaks are formed and the mixture is cold. When 14,4 g Wagter (1) the chocolate is at 32-33 ºC, add the cold 70 g Water (2) meringue. To finish, add the half whipped cream 90 g Lime juice until achieving a mousse texture. Place in moulds. q/s Lime zest
Melt the white chocolate at 45ºC. Heat the cream and emulsify with the chocolate. Add the basil leaves and the lime peel, and mix with a turmeric. Hydrate the Fishgël with water (1), mixing it and waiting for a minimum of 10 minutes. Heat the fishgël paste at 40ºC and mix with water and lime juice. Emulsify with the chocolate mixture.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – FISHGËL
CHOCOLATE CAKE GLAZE CREAM CHEESE MOUSSE 300 g Töufood Isomält 300 g Cream cheese 200 g Cream 35% 80 g Water (1) 200 g Water 150 g Water (2) 100 g Töufood Glucöse 35 8 g Töufood Albümin Egg 150 g Condensed milk 50 g Sugar 240 g Chocolate 70% 30 g Töufood Trehalöse 12 g Töufood Fishgël 6 g Töufood Fishgël 24 g Water (3) Heat the cream, the water and the Glucöse 35. At the same time, melt the Isomält in a tall pot. Once Whip the Albuümin egg with the water (1), the melted, remove from heat and deglaze little by sugar and the Threalöse to make a meringue. little. The first liquid mixture will be extremely hot, Hydrate the Fishgël with water (3), mixing it and so try not to splash to prevent any burns. Mix waiting for a minimum of 10 minutes. Heat the thoroughly. Add the condensed milk and, then, fishgël paste at 40ºC. Add water (2) and cream add the Fishgël, previously hydrated in cold water cheese. Whip it up. When the mixture is at 27- (1 part of Fishgël in 4 parts of cold water). Pour 28ºC, add the meringue and mix gently. Fill the the mixture on the melted chocolate and molds and store in a refrigerator. homogenize with a stick blender. Leave in the fridge for 24 hours. Heat the mixture at 32 ºC, emulsifying with a stick blender, making sure not to incorporate any air. Use at 30 ºC, approximately.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GËLLAN
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GËLLAN
GËLLAN
INFORMATION
A Fibrous carbohydrate obtained from the fermentation of Sphingomonas elodea bacteria. Ideal for making solid and elastic gels, of sharp cut. Also, suitable for making meat and vegetables recipes, using the Cook-and-Chill method. Due to its high temperature resistance (up to 90 ºC), it is very useful to prepare hot gels. Extremely efficient. A 350g pack is enough to make 1500-1750 of meat or vegetable portions, approximately.
Characteristics and uses:
It is presented in fine powder. Mix cold, stir vigorously and bring to the boil. It sets quickly and, once gelled, it can withstand temperatures up to 90 ºC (hot gelatinous product). It loses part of its gelling properties in very saline solutions. Whereas, they become stronger if applied to products high in calcium, such as yoghurt and other DAIRY products.
Suggested ratio for gelled products: 6 -10 g/l.
GËLLAN – (350 g & 85 g)
Ingredients: Gellan (E-418). Description: Fibrous carbohydrate obtained from fermentation of Sphingomonas elodea bacteria. Directions for use: Mix cold stirring vigorously, bring to the boil and leave to cool. It sets quickly and, once gelled, it can withstand high temperatures up to 90 ºC. Its properties became weaker in more saline preparations and works better with calcium-rich products that, such as yoghurt or other dairy products. Suggested ratio: 6-10 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 168 kJ 704 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 82
Of which sugars g 0 Total dietary fibre g 82 Protein g 1 Salt g 1.2 Sodium g 0.48
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GËLLAN
GËLLAN – RECIPES
BASIL TAGLIATELLE AMARETTO GEL 250 g Basil water 100 g Water 5 g Töufood Gëllan 50 g Sugar 150 g Amaretto Mix half of the basil water and the Gëllan, with a 13 g Töufood Gëllan stick blender. Bring to the boil at medium heat, mixing constantly, without stopping Remove from Mix the water, sugar and Gëllan at room heat and add the rest of the basil water. Leave to temperature, with a stick blender. Bring to the boil. cool on a tray, preferably, in the fridge. Cut the gel Remove from heat and mix with the amaretto. into tagliatelle shape. Pour into the mould of tray. Leave to cool until it is completely set, preferably in the fridge.
TOMATO CANNELONI 500 g Tomato juice 2 g Salt 0,5 g Black pepper 10 g Töufood Gëllan
Mix half of the tomato juice and the Gëllan, with a stick blender. Bring to the boil at medium heat, mixing constantly, without stopping. Remove from heat and add the rest of the tomato water. Cool on a tray, preferably, in the fridge. Cut the cannelloni in dices. Cannelloni filling is up to your own choice.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – IÖTA
IÖTA
INFORMATION
It is a fibrous carbohydrate. A kind of carrageenan, extracted from different varieties of red algae, mainly Chondrus crispus. Extremely efficient. A 400 g pack is enough for 2000 portions of 100 g serving, approximately.
Characteristics and uses:
It is presented in fine powder. Mix cold, stir vigorously and bring to the boil. Sets rather quickly. Suitable for making hot and cold soft gelatinous products. Ideal for crème caramel, sauces, soups and creams. Especially useful for making crème caramel with oil.
Suggested ratio for very soft gelled products: 1-7 g/l. Suggested ratio for very soft, but consistent, gelled products: 7-12 g/l.
IÖTA – (400 g & 110g)
Ingredients: Iota carrageenan (E-407). Sodium Chloride and Sunflower oil (<1%). Description: Fibrous carbohydrate obtained from red algae, such as Chondrus crispus. Directions for use: Mix cold, stirring vigorously. Bring to the boil and leave to cool. Sets very quickly and, once gelled, it can withstand high temperatures up to 80 ºC. Especially useful for preparations such as “flan” (crème caramel), even crème caramel made with oil. Its elasticity partially allows for freezing. Suggested ratio: 7-12 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 168 kJ 704 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 82
Of which sugars g 0 Total dietary fibre g 82 Protein g 1 Salt g 1.2 Sodium g 0.48
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – IÖTA
IÖTA – RECIPES
FRUIT CRÈME CARAMEL CHOCOLATE NATILLAS 200 g Fruit juice 500 g Milk 3 g Töufood Iöta 120 g Egg yolk 100 g Sugar Mix the fruit juice with the Iöta with a stick blender. 150 g Chocolate 70% Heat until boiling. Place in crème caramel moulds 20 g Butter and leave to cool, preferably, in the fridge. 4 g Töufood Iöta
Beat the yolks with the sugar. Add milk and the MUSCATEL GEL Iöta and disperse thoroughly, with a stick blender. 250 g Muscatel Heat, stirring constantly until boiling. Remove 20 g Sugar from heat and strain. Place in the appropriate 3 g Töufood Iöta moulds and leave to cool, preferably, in the fridge.
Mix 50 g of Muscatel with the Iöta with a stick blender, at room temperature. Heat, stirring CLASSIC PANNA COTTA constantly until boiling. Remove from heat and 100 g Cream mix with the rest of the wine. Place in moulds and 60 g Sugar leave to cool, preferably, in the fridge. 10 g Vanilla sugar 3 g Töufood Iöta
TOMATO WATER AND OIL CRÈME CARAMEL Mix the milk cream and the sugars and pass 100 g Clarified tomato water through a fine sieve. Add the Iöta and disperse 100 g Extra virgin olive oil thoroughly, with a stick blender. Heat until boiling. 2,5 g Töufood Iöta Place in suitable moulds. Cool, preferably in the fridge. Mix the tomato water with the Iöta, with a stick blender. Heat until boiling. Add the oil, gently, preferably in a metallic container with rounded CREAMY RICE PUDDING bottom. The oil must be added as with an “alioli” 300 g Boiled rice sauce. Do not use a stick blender. Place in crème 300 g Milk caramel moulds and leave to cool, preferably, in 300 g Cream the fridge. 15 g Sugar 3 g Töufood Iöta
COCONUT CRÊME CARAMEL With a blender, mix the rice with the milk, the milk 300 g Coconut milk cream and the sugar. Pass it through a fine sieve. 100 g Cream 35% Add the Iöta and disperse thoroughly, with a stick 40 g Sugar blender. Heat until boiling. Place in suitable 3 g Töufood Iöta moulds. Cool, preferably in the fridge.
Mix all the ingredients with a stick blender, at room temperature. Heat, stirring constantly until boiling. Remove from heat, place in the appropriate moulds and leave to cool, preferably, in the fridge.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – IÖTA
STRAWBERRY AND RASBERRY COMPOTE 140 g Strawberry purée 100 g Raspbërry purée 20 g Sugar 1,5 g Töufood Iöta
Mix all the ingredients with a blender. Heat the mixture until boiling point. Let it gelify and beat again.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – KÄPPA
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – KÄPPA
KÄPPA
INFORMATION
It is a fibrous carbohydrate. A type of Carrageenan, extracted from different varieties of red algae, mainly Chondrus crispus and Gigartina kind.
Suitable for coating (gelatinous cover other products), due to its fast gelation and firm and malleable consistency. Once gelled, it can withstand temperatures up to 70-80 °C. Extremely efficient. A 400 g pack is enough for making 700 portions of 100 g of vegetables, approximately.
Characteristics and uses:
It is presented in fine powder. Mix cold, stir vigorously and bring to the boil. Sets very quickly. Excellent for making hard gelatinous products, quickly. In acid medium, gelling become more difficult.
Suggested ratio for gelled products: 5-10 g/l.
KÄPPA – (400 g & 95 g)
Ingredients: Kappa Carrageenan (E-407). Potassium chloride (E-508). Description: Fibrous carbohydrate obtained from red algae, such as Chondrus crispus and Gigartina. Directions for use: Mix cold and stir vigorously. Bring to the boil and leave to cool. Sets very quickly. Especially suitable for “nappè” (coated) recipes. Once gelled, it can withstand high temperatures up to 80 ºC Increase the dose in acid medium, to achieve a good gelification. Suggested ratio: 5-10 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 115 kJ 481.16 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 55
Of which sugars g 0 Total dietary fibre g 55 Protein g 0 Salt g 1.25 Sodium g 0.50
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – KÄPPA
KÄPPA – RECIPES
BASIL COATED TOMATOES STRAWBERRIES WITH CREAM 250 g Basil water 500 g Strawberries 2,5 g Töufood Käppa 100 g Sugar (1) q/s Cherry tomatoes 25 g Vinegar 2,5 g Töufood Käppa Mix half of the basil water with the Käppa, with a 350 g Cream stick blender. Bring to the boil at medium heat, 75 g Sugar (2) mixing constantly, without stopping. Remove from 1 g Töufood Xanthän heat and add the rest of the basil water. Gelation will start, when reaching a temperature of 50-60 Cut the strawberries into cubes and marinate ºC. Plunge the tomatoes and wait a little until the them with the sugar (1) and the vinegar. Strain the gelatinous layer is formed. Leave to cool on a tray juice they release and add the Käppa. Bring to with parchment paper, until a gelatinous texture is boil. Stretch a transparent film and arrange the achieved. strawberry juice in the form of circles on the film. Whip cream with the sugar and the Xanthän. Put a portion of chantilly on top of each circle and BOLETUS WITH MUCHROOM AMBER close the balls. 30 units Boletus 200 g Mushroom broth 3 g Töufood Käppa
Mix the mushrooms broth and the Käppa, with a stick blender. Bring to the boil at medium heat, mixing constantly, without stopping. Remove from heat and skim off any foam from the surface. Plunge the mushrooms slices in the broth and eat up to 50 ºC, approximately, until a film is formed around the Boletus Edulis (mushrooms), creating an “amber” effect. Remove. Leave to cool on a tray with parchment paper, until a gelatinous texture is achieved.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MËTICEL
MËTICEL
INFORMATION
It is a fibrous carbohydrate derived from vegetal cellulose. Unlike other gelling agents, sets when heated and loses consistency, when cooled, becoming liquid. Suitable for purées and finely chopped food, that will melt in the mouth. Thanks to its water retention properties, it is suitable for making crispy batters for certain food, such as croquettes, for example, as it prevents breakages when frying. Very efficient. A 250 g pack is enough for some 1000 portions of 100 g, of different products.
Characteristics and uses:
It is presented in fine powder. Mix cold and warm, stirring vigorously. Leave to cool to 4 ºC in the fridge, to hydrate. Heat, immediately after. It is a gelling agent that acts totally the other way of others. The gelification process occurs when temperature is increased. Gelification starts at 55 ºC, approximately.
Suggested ratio for very soft gelled products: 2-5 g/l. Suggested ratio for consistent gelled products: 5-15 g/l.
MËTICEL – (250 g & 45 g)
Ingredients: Sodium Methylcellulose (E-461). Description: Fibrous carbohydrate derived from vegetable cellulose. Directions for use: Mix cold or warm and stir vigorously. Leave to cool to 4 ºC in the freezer, to hydrate. Heat, afterwards. Gel texture is achieved when temperature is increased and loses consistency when cooled. Especially suitable for creams and purées that melt in the mouth and to avoid fried preparations to break. Suggested ratio: 5-15 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 93.5
Of which sugars g 0 Total dietary fibre g 93.5 Protein g 0 Salt g 0.98 Sodium g 0.39 GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MËTICEL
MËTICEL – RECIPES
VEGAN OMELETTE POTATO GNOCCI 100 g Water 500 g Potato 3 g Töufood Mëticel 50 g Cream 250 g Vegetables 100 g Butter 10 g Töufood Mëticel Prepare the Mëticel base, heating water at 80-90 ºC. Add the Mëticel, stirring constantly with a stick Boil the potatoes and pass them through a blender, until thoroughly dispersed. Leave to cool manual food mill. Add the boiled cream, butter in the fridge at 4 ºC for, at least, 12 h. Sautee the and Mëticel. Cool in the fridge at 4 ºC. For a vegetables. Pour the Mëticel base and cook in a correct hydration of the Mëticel cool, preferably, pan, as a tortilla. for 12 hours. Make the gnocchi and fry.
CROQUETTES PASSION FRUIT WOTSITS 500 g Croquettes dough 125 g Passion fruit 3 g Töufood Mëticel 35 g Sugar 1,75 g Töufood Mëticel Prepare the croquettes dough, adding the Mëticel 3,5 g Töufood Fishgël to the milk. Stir constantly with a stick blender, until Mëticel is thoroughly dispersed. Leave to Mix with a stick blender 75g of Passion fruit with cool in the fridge at 4 ºC, for, at least, 12 h. Fry the Mëticel, until it is thoroughly dispersed. Leave and serve. to cool in the fridge at 4 ºC for, at least, 12 hours. Once cooled, leave to rest until achieving up to 14 ºC. Mix the remaining 50 g of Passion fruit with FRUIT FOAM the Fishgël, previously hydrated in cold water (1 250 g Fruit juice part of Fishgël in 4 parts of cold water). Then, 3 g Töufood Mëticel heat gently at 35 ºC, approximately. Blend the 6 g Töufood Fishgël Mëticel, the sugar and the Passion fruit at 14 ºC and add the gelled Passion fruit. Beat the mixture Mix 200 g of the juice with Mëticel, at room until achieving a merengue texture and fill a temperature. Stir constantly with a stick blender pastry sleeve in the desired shape (Wotsits, e.g.). until the Mëticel is thoroughly dispersed. Put the The preparation can be dehydrated to make it mixture in the fridge at 4 ºC for, at least, 12 hours, crunchy. for a perfect hydration. Hydrate the Fishgël with the rest of the cold fruit juice. Add some cold water, if necessary (it must be 4 parts of cold cold HOT CHOCOLATE ICE CREAM liquid for 1 part of Fishgël). Disperse, heating the 375 g Milk mixture up to 50 ºC. Add the mixture of Mëticel 25 g Sugar and leave it outside the fridge, until reaching, at 13 g Glucose syrup least, 14 ºC. Place in a container and start 10 g Cocoa powder beating. Once a little foam is obtained, add the 23 g Chocolate 70% gelatine mixture at about 35-40 ºC, and keep 9 g Ice Cream Stabilizer beating constantly until achieving a sponge 10 g Töufood Mëticel texture. Heat the milk at 40 ºC. Add the sugar, glucose, stabilizer and bring up to 85 ºC. Bring down to 50 ºC, add the coat and the cocoa and disperse it with a stick blender. Add the Mëticel, strain and leave to rest for 6 hours. Mix with the stick blender and leave in the fridge. Heat water and add a tablespoon of the frozen mixture. Add a couple of minutes, strain, dry and serve.
GELLING AGENTS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
PECTINS
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN HM BASIC
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN HM BASIC
PËCTIN HM BASIC
INFORMATION
It is a fibrous carbohydrate extracted from critics and apples. For a good dispersion, use a small percentage of dextrose.
Characteristics and uses:
Suitable for making jams, marmalades and jellies. Mix with saccharose or other type of carbohydrates and put into the liquid. Gelling conditions: high amount of sugar (over 50 ºBx or more) and high acidity (below pH 3,7). It can withstand high temperatures (thermostable).
Suggested ratio for gelled products: 10-20g/kg of fruit.
PËCTIN HM BASIC - (600 g & 150 g) High-Methoxyl Pectin Powder
Ingredients: HM pectin (E-440) and dextrose. Description: Fibrous carbohydrate extracted from citruses or apples and a small percentage of dextrose for a good dispersion. Directions for use: Mix with saccharose or other carbohydrates and put into the liquid. Gelling conditions: high amount of sugar (around 50 ºBx or more) and high acidity (below pH 3,7). It can withstand high temperatures (thermostable). Suggested ratio: 10-20g/kg of fruit. Storage: Store in a cool and dry place. Keep away from children reach. per 100 g Energy Value kcal 240 kJ 970 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 86
Of which sugars g 27 Total dietary fibre g 59 Protein g 2 Salt (% of sodium per 2,5) g 1.4 Sodium g 0.56
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN HM BASIC
PËCTIN HM BASIC – RECIPES
PEACH JELLY LEMON AND APPLE FRUIT PASTE 500 g Peach juice 55 g Sugar (1) 500 g Sugar 14 g Töufood Pëctin HM Basic 5 g Töufood Pëctin HM Basic 200 g Lemon juice 16,5 g Sugar 125 g Frozen Green Apple pulp 3,5 g Töufood Citrïc 175 g Apple juice 450 g Sugar (2) Mix the Pëctin HM Basic with the 16,5 g of sugar. 75 g Honey Add the peach juice. Bring to the boil. Add the 150 g Töufood Glucöse 35 sugar and boil during 5 minutes. If you have a 5 g Töufood Citrïc Refractometre Calculator, take a small sample to 5 g Water test that it is between 60 to 65 ºBx. Remove from heat and add the Citrïc. Place in the container and Mix the sugar 1 and the Pëctin HM Basic. Heat allow to cool down. Keep covered in the fridge. the lemon juice, the apple juice and the Green Apple purée, at 40ºC. Sprinkle little by little the mixture of Pëctin HM Basic and sugar and keep STRAWBERRIES CONFITURE mixing with a beater. Bring to boil. Add the sugar 1000 g Strawberries 2 in half and half and, then, add the honey with 650 g Sugar the Glucöse 35. Heat up to 106 ºC. Remove from 50 g Glucose heat and add the Citrïc solution. Mix and place 16 g Töufood Pëctin HM Basic into the chosen molds. Leave to set at room 8 g Töufood Citrïc temperature.
Mix the sugar and the water. Clean the strawberries, removing the green part (reserve for making the jelly) and cut in half. Mix with the 600 g of sugar and let the juice draining during the day. Put the sugary strawberries in a pan, at low heat. Add the Pëctin HM Basic mixed with the other 50 g of sugar. Add the glucose y boil for 5 minutes. If you have a Refractometre Calculator, take a small sample to test that it is between 60 to 65 ºBx. Remove from heat and add the Citrïc. Place in the container and allow to cool down. Keep covered in the fridge.
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN HM YELLOW
PËCTIN HM YELLOW
INFORMATION
It is a fibrous carbohydrate, extracted from critics or apples and combined with maltodextrin for dispersing and salts for a slow gelification.
Characteristics and uses:
Suitable for making fruit purées and jellied sweets. Mix with saccharose or other carbohydrates and put into the liquid. Gelling conditions: high amount of sugar (over 50 ºBx and more) and high acidity (below pH 3,7). It can withstand high temperatures (thermostable).
Suggested ratio for gelled products: 10-20g/kg of fruit.
PËCTIN HM YELLOW - (600 g & 150 g) High-Methoxyl Pectin Powder
Ingredients: HM pectin (E-440), sodium tartrate and potassium (E-337), maltodextrin and sodium polyphosphate (E-452). Description: Fibrous carbohydrate extracted from citruses or apples combined with maltodextrin for dispersion and with salts for slow gelification. Directions for use: Mix with saccharose or other carbohydrates and put into the liquid. Gelling conditions: high amount of sugar (around 50 ºBx or more) and high acidity (below pH 3,7). It can withstand high temperatures (thermostable). Suggested ratio: 10-20g/kg of fruit. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 210 kJ 870 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 81
Of which sugars g 20 Total dietary fibre g 61 Protein g 2 Salt g 7 Sodium g 2.8
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN HM YELLOW
PËCTIN HM YELLOW – RECIPES
FRUIT PURÉE NUT PURÉE 1200 g Fruit purée 7 g Töufood Pëctin HM Yellow 22 g Töufood Pëctin HM Yellow 28 g Sugar 84 g Sugar 270 g Water 840 g Sugar 276 g Sugar 18 g Glucose 68 g Glucose 84 g Invert sugar 70 g Hazelnut purée 12 g Töufood Citrïc 3 g Töufood Citrïc
Mix the purées and heat with the 84 g of Heat the water to 40ºC. Add the Pëctin HM Yellow saccharose and the Pëctin HM Yellow. Bring to with the 28 g of sugar. Boil the mixture and add the boil. Add the rest of the sugars at intervals, the rest of the sugar and the glucose. Heat to 107 without interrupting the cooking process. Keep ºC. Remove from heat add the hazelnut (or other cooking to a minimum of 75 ºBx or 105 ºC, nut type) purée and the Citrïc. Heat again and approximately. Stop cooking and add the Citrïc. bring to the boil. Pour into hot moulds and, once Place in hot moulds and, once cooled, cover with cooled, cover with cling film. some cling film.
PEACH BOMBON 280 g Peach purée 20 g Sugar 5 g Töufood Pëctin HM Yellow 220 g Sugar 40 g Glucose 20 g Invert sugar 3 g Töufood Citrïc
Mix the Pëctin HM Yellow with the 20 g of sugar. Add the peach purée and boil for 5 minutes. Add the sugar with the glucose syrup and the invert sugar, at intervals. Mix vigorously. Heat to 106 ºC. Add the Citrïc and mix. Pour the mixture into silicon moulds and reserve in the fridge.
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM LOW CALORIE
PËCTIN LM ECO LOW CALORIE
INFORMATION
It is a fibrous carbohydrate extracted from critics or apples.
Characteristics and uses:
Suitable for making low calorie and eco jams, marmalades and jellies. Mix with saccharose or other carbohydrates and put into the liquid. It sets with a smaller amount of sugar (above 24 ºBx) and little acidity (around pH 4 or more). Gelification improves with calcium. It is a thermoreversible gel. It can be used to obtain certified organic and ecologic products
PËCTIN LM ECO - (600 g & 150 g) (Low-Methoxyl Pectin Powder)
Ingredients: LM pectin (E-440) and saccharose. Description: Fibrous carbohydrate extracted from citruses or apples. Directions for use: Mix with saccharose or other carbohydrates and put into the liquid. Gelling conditions are set with smaller amounts of sugar (around 24 ºBx) and little acidity (over a pH 4 o more). Gelification improves with calcium. It is a thermoreversible gel. It can be used to obtain certified organic and ecologic products. Suggested ratio: 10-20 g/kg of fruit. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 210 kJ 870 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 81
Of which sugars g 20 Total dietary fibre g 61 Protein g 2 Salt g 7 Sodium g 2.8
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM LOW CALORIE
PËCTIN LM LOW CALORIE – RECIPES
LOW CALORIES ORANGE JAM 200 g Orange 75 g Sugar 2 g Töufood Pëctin LM Low Calorie
Mix all the ingredients. Boil for 5 minutes. Remove from heat. Place in container and allow to cool down. Keep covered in the fridge.
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM LACTIC
PËCTIN LM LACTIC
INFORMATION
Special Pectin for calcic products, particularly dairy food.
Characteristics and uses:
Suitable for making low sugar reversible covers, with an elastic gelled texture that can be used to cover biscuits, cakes, sponge cakes and others. It is reversible and, therefore, can melt or gel depending on the temperature.
It can be used in confectionery products for fillings, in acid and/or neutral-alkaline products. The preparation of products coated with this pectin (cakes, biscuits, etc.) can be cooled and frozen, without any problem.
Suggested ration for gelled products: 10-20 g/kg of fruit.
PËCTIN LM LACTIC - (600 g & 150 g) Low-Methoxyl Pectin Powder
Ingredients: LM amidated pectin (E-440), disodium diphosphate (E-450), dextrose and tricalcium phosphate (E-341). Description: Fibrous carbohydrate extracted from citruses or apples, with salts to optimise gelification. Suitable for calcium and dairy products. Directions for use: Mix with sugars, saccharose or other carbohydrates and put into the liquid. It sets at 25 ºBx or, even, less. Low acidity, around pH4. It is thermoreversible. It resists well freezing and thawing processes. Suggested ratio: 10-20 g/kg of fruit. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 160 kJ 640 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 61
Of which sugars g 14 Total dietary fibre g 47 Protein g 2 Salt (% of sodium per 2,5) g 14,2 Sodium g 5,7 PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM LACTIC
PËCTIN LM LACTIC – RECIPES
CHOCOLATE CREAM 125 g Chocolate 65% 225 g Milk 75 g Cream 35 g Sugar 6 g Töufood Pëctin LM Lactic
Mix the sugar with the Pëctin LM Lactic. Melt the chocolate, separately. Mix the milk with the cream in a pot. Sprinkle the mixture of sugar and Pëctin LM Lactic over the milk and the cream. Keep beating. Bring to boil, mixing occasionally. Remove from heat and place into suitable molds. Leave to set in the fridge.
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM NAPPAGE
PËCTIN LM NAPPAGE
INFORMATION
It is a fibrous carbohydrate, extracted from critics and apples, combined with dextrose for a good dispersion, salts for a slow gelification and calcium to improve the whole process.
Characteristics and uses:
Suitable for making coating sauces, creams and coatings. Mix with saccharose or other carbohydrates and put into the liquid. It sets at 25 ºBx. For better results, increase this ratio. Optimum conditions are achieved between pH 3,5-3,7. It is thermoreversible. It resists well freezing and thawing processes.
Suggested ratio for gelled products: 10-20g/kg of fruit.
PËCTIN LM NAPPAGE - (600 g & 150 g) Low-Methoxyl Pectin Powder
Ingredients: LM amidated pectin (E-440), disodium diphosphate (E-450), dextrose and tricalcium phosphate (E-341). Description: Fibrous carbohydrate extracted from citruses or apples, combined with dextrose for dispersion, salts for slow gelification and calcium to improve the process. Directions for use: Mix with saccharose or other carbohydrates and put into the liquid. It sets at 25 ºBx. It is advisable to increase this proportion to improve results. Optimal conditions are achieved between pH 3,5 to 3,7. It is thermoreversible. It resists well freezing and thawing processes. Suggested ratio: 10-20g/kg of fruit. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 160 kJ 640 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 61
Of which sugars g 14 Total dietary fibre g 47 Protein g 2 Salt (% of sodium per 2,5) g 14.27 Sodium g 5.71
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – PËCTIN LM NAPPAGE
PËCTIN LM NAPPAGE – RECIPES
COATED BASE OF APRICOT COLD NEUTRAL GLAZE 150 g Apricot purée 242 g Water 200 g Water 489 g Glucose 1 g Töufood Citrïc 256 g Sugar 10 g Töufood Pëctin LM Nappage 6 g Töufood Pëctin LM Nappage 50 g Sugar 5 g Töufood Citrïc 450 g Sugar 5 g Water 180 g Glucose Mix half of the sugar with the Pëctin LM Nappage. Mix the Pëctin LM Nappage with the 50 g sugar. Heat the water up to 40 ºC and, then, sprinkle the Heat the fruit purée with the water and the Citrïc, mixture of sugar and Pëctin LM Nappage, while stirring vigorously. Gently add the mixture of beating. When reaching 60 ºC, add the rest of the Pëctin LM Nappage and bring to the boil. Add the sugar. Then, add the glucose and bring to boil. sugar and the y glucose syrup. Boil to 64-67 ºBx. Remove from heat and add the Citrïc solution. Mix thoroughly. Cover with cling film and leave to rest for 24 hours. EXOTIC GLAZE 250 g Water 3 g Orange and lemon zest ¼ Vanilla stick 100 g Sugar 10 g Töufood Pëctin LM Nappage 10 g Lemon juice
Heat the water, the citric peels and the vanilla at 45 ºC. Add the sugar with the Pëctin LM Nappage and boil for 3 minutes. Remove from heat and add the lemon juice. Keep cool.
PECTINS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
THICKENERS
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CARÖBIN
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CARÖBIN CARÖBIN
INFORMATION:
Locust Bean Gum (E-410). Fibrous carbohydrate obtained from carob seeds. Polysaccharide and hydrocolloid catalogued as vegetable gum of galactomannans.
It is used as a thickener in sauces or as a stabilizer and emulsifier in ice cream. The viscosity of Locust Bean Gum is not affected by acids or salt. It is dispersible both in cold and hot liquids. If used with Xanthän produces very elastic gels. It is a gluten free product and, therefore suitable for celiac.
Characteristics and uses:
Mix in cold stirring vigorously, bring to the boil and let cool down. Its thickening properties are ideal for making products such as sauces and bechamel. If used with Xanthän or Xanthän Instant acts as a gelling agent and produces a very elastic gel.
Recommended ratio for lightly thickened products: 5-7 g/l. Recommended ratio for denser thickened products: 8-10 g/l. Recommended ratio for gelled products: 2.5 to 5 g/l of Caröbin + 2.5 to 5 g/l of Xanthän.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CARÖBIN
CARÖBIN - (500 g & 100 g) Thickener and gelling agent with Xanthän
Ingredients: Locust Bean Gum (E-410). Description: Fibrous carbohydrate obtained from carob seeds. Directions for use: Mix in cold stirring vigorously, bring to the boil and let cool down. Its thickening properties are ideal for making products such as sauces and bechamel. If used with Xanthän or Xanthän Instant acts as a gelling agent and produces a very elastic gel. Suggested ratio: 5-10 g/l for thickening and from 2,5 to 5 g/l of Caröbin + 2,5 a 5 g/ l of Xanthän for gelling. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 190 kJ 795 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 80
Of which sugars g 0 Total dietary fibre g 80 Protein g 7 Salt (% of sodium per 2,5) g 0.034 Sodium g 0.013
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CARÖBIN
CARÖBIN – RECIPES
BECHAMEL MAYONAISSE 100 g Milk 100 g Water 8 g Butter 100 g Olive oil 1 g Töufood Caröbin 4 g Töufood Caröbin q/s Nutmeg q/s Lemon q/s Salt Mix the water and the Caröbin. When the water Mix and disperse the mixture of milk and Caröbin. has thickened as much as possible, due to the Use a stick blender, if necessary. Heat the milk action of Caröbin, blend with the stick blender to with the dispersed Caröbin, until boiling. Remove prevent any lumps from forming. Add the oil little from heat, add salt and butter and mix until a by little and keep mixing with the stick blender. homogeneous mixture is achieved. Add the nutmeg and the salt to taste. ORANGE GEL 300 g Orange juice CHOCOLATE ICE CREAM 0,8 g Töufood Caröbin 200 g Cream 0,8 g Töufood Xanthän 75 g Chocolate cream 200 g Condensed milk Mix the Xanthän with the Caröbin. Them, mix with 1,3 g Töufood Caröbin the orange juice and disperse with the stick
blender. Bring to the boil. Use a stick blender, if Blend the Caröbin with the cream. Whip the necessary, to prevent any lumps from forming. cream to stiff peaks. Mix the chocolate cream with Remove from heat. Pour into a mold. Keep in the the condensed milk. Add the whipped cream until fridge. achieving a homogeneous mixture. Pour in a container, cover and freeze.
LEMON PIE GEL
70 g Water CHEESE CREAM 80 g Lemon juice 75 g Cream 100 g Sugar 25 g Milk 2,5 g Töufood Caröbin 30 g Goat cheese 50 g Butter 4 g Töufood Caröbin
1,4 g Töufood Inülin Mix the sugar, the lemon juice and the water. q/s Salt Heat gently, add the Caröbin and keep mixing.
Mix dry the Caröbin and the Inülin. Mix the milk Use a stick blender, if necessary. Bring to the with the cream and heat. Once it is a little warm, boiling. Remove from heat, add the butter and disperse the mixture of Inülin and Caröbin. Mix blend until it is completely melted. Leave to rest at with a stick blender, to prevent any lumps from room temperature. forming. Once boiling, remove from heat. Add the cheese, mix and homogenize. Add salt to taste.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CARÖBIN
MATCHA TEA JELLY WHITE WINE JELLYBEAN 200 g Water 100 g White wine 0,6 g Matcha tea 300 g Glucose 0,5 g Töufood Caröbin 170 g Sugar 0,5 g Töufood Xanthän 5 g Töufood Caröbin 5 g Töufood Xanthän Mix the Xanthän with the Caröbin. Blend the q/s Corn starch mixture the Matcha tea and the water. Disperse 100 g Sugar with the stick blender. Bring to the boil. Blend hot 2 g Töufood Citrïc with the stick blender, if necessary, to to prevent any lumps from forming. Pour into a mold. Keep in Put the wine, the liquid glucose and the sugar into the fridge. the Thermomix®, at 90 °C for 5 minutes, then add Xanthän and the Caröbin and leave for two more minutes. Prepare a container with 2 cm of corn MOJITO JELLYBEAN starch and make some holes with a wine or 50 g Water champagne cork. Put the hot dough in a pastry 50 g Rum sleeve with a very thin pipe. Use gloves to prevent 300 g Glucose burning. Add the dough into the holes of the corn 170 g Sugar starch bed. Finish cutting with a pair of scissors. 5 g Töufood Caröbin Leave it covered with the corn starch and allow to 5 g Töufood Xanthän rest for, at least, 2 days, at room temperature. q/s Corn starch Finally, remove any excess of corn starch and 50 g Brown sugar coat the jelly beans in the mixture of Citrïc and 50 g White sugar sugar. 2 g Töufood Citrïc
Put the water, the rum, the liquid glucose and the sugar into the Thermomix® at 90º C, for 5 minutes. Then, add the Xanthän and the Caröbin and leave for 2 more minutes. Prepare a container with 2 cm of corn starch and make some holes with a wine or cava cork. Put the hot dough into a pastry sleeve with a very thin pipe. Use some gloves to prevent from burning. Add the dough into the holes of the corn starch bed. Finish cutting with a pair of scissors. Leave it covered with the corn starch and allow to rest for, at least, 2 days, at room temperature. Finally, remove any excess of corn starch and coat the jelly beans in the mixture of Citrïc and sugar.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GÜAR GÜAR
INFORMATION
Fibrous carbohydrate, from the group of galactomannans, used in powder as thickening and stabilising agent. Due to its properties it is considered an hydrocolloid. It is extracted from the seed of a leguminous plant (Cyamopsis tetragonolobus), similar to pea and grown in India and Pakistan.
Characteristics and uses:
This plant has been used as a food ingredient, for centuries. The gum contained in the seed is soluble in cold water and it has high viscosity. It is applied to products that has to be exposed at high temperaturas and, in general, in combination with other thickening agents. In gastronomy it is used to make fresh cheeses, ice creams, croquettes, sauces, pastry products, confitures, jellies, jams, etc.
Suggested ratio: 5 g/kg liquid.
GÜAR – (750 g & 150 g)
Ingredients: Guar gum (E-412). Description: Fibrous carbohydrate. It is extracted from the seeds Cyamopsis tetragonoloba, an Indian plant of the legume family. Highly recommended to thicken at cold temperature, obtaining fresh-tasting sauces. An alternative thickener to Xanthän, in cold conditions. Directions for use: Vigorously mix the Guär with the liquid. Suggested ratio: 5 g/kg liquid. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values por 100 g Energy Value kcal 285 kJ 1191 Fat (Total) g 1
Of which saturated g 0,23
Carbohydrates (Total) g 80-85
Of which sugars g 0 Total dietary fibre g 47 Protein g 5 Salt g 0,07 Sodium g 0,028 THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GÜAR
GÜAR – RECIPES
ORANGE CREAM 500 g Orange juice 2,5 g Töufood Güar
Vigorously mix all the ingredints. Leave to settle for 10 minutes and the cream is ready.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – INÜLIN INÜLIN
INFORMATION
It is a fibrous carbohydrate normally extracted from the chicory roots, tubers and rhizomes. Fibre especially useful as a fats and sugars substitute.
Suitable for making thicken products, such as creams and purées. Particularly useful as texturising agent, providing an unctuous texture. On top, it is an important source of fibre with positive effects on cholesterol levels and 0% fat. It can be used as thickening agent on vegan and vegetarian diets. It is gluten free, suitable for celiac.
Characteristics and uses:
It is presented in fine powder. Mix cold, shaking vigorously. There is no need to heat it Suitable for achieving cream and purée like, unctuous textures, as with fatty products. It is also useful in ice cream making to obtain unctuous textures, lowering the fat content and and due to its water retention properties. Suggested ratio for light thickening: 50-100 g/l. Suggested ratio for cream or purée type products: 250- 500 g/l.
INÜLIN – (500 g & 110 g)
Ingredients: Inulin powder. Description: Fibrous carbohydrate obtained from chicory. Directions for use: Mix cold and stir vigorously. Allow to rest for, at least, 3 to 4 hours. Especially suitable as substitute for fats and sugar, providing a velvety cream-like texture, cold or hot. Also, suitable for suspending and as stabiliser for emulsions and ice cream. Suggested ratio: 50-200 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 208 kJ 839 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 97
Of which sugars g 7 Total dietary fibre g 90 Protein g 0 Salt g 0 Sodium g 0 THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – INÜLIN
INÜLIN – RECIPES
CARROT CREAM TANGERINE CREAM 500 g Orange juice 500 g Orange juice 200 g Töufood Inülin 220 g Töufood Inülin 150 g Sugar Mix all the ingredients. Disperse, shaking vigorously. Leave the mixture to rest for, at least, Mix all the ingredients. Disperse, shaking 3 to 4 hours. vigorously. Leave the mixture to rest for, at least, 3 to 4 hours.
SEA ANEMONE 40 g Toasted anemone PIÑA COLADA CREAM 60 g Fennel water 500 g Pineapple juice 100 g Water 220 g Töufood Inülin 50 g Töufood Inülin 20 g Coconut rum 2 g Töufood Agär Elastic q/s Salt Mix pineapple juice with rum. Add the Inülin in the form of rain and mix with the blender for 3-4 Collect the ingredients, blend, and bring to a boil. minutes. Strain the mixture and let it hydrate in a Remove and place the desired mold and allow the refrigerator until it is textured. first layer to settle out of the refrigerator. When tempering, put in the fridge and finish curdling completely. Approximate set time of 2 to 3 hours, depending on the amount and thickness of the mold. Cut like an anemone. It is seasoned with a prawn broth and the coral of the toasted shrimp.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – INÜLIN WAXY
INÜLIN WAXY
INFORMATION
It is a fibrous carbohydrate extracted from roots, such as tubers and rhizomes.
Just like basic inulin, it is normally extracted from chicory, but in this type of high performance inulin, small molecules have been removed and, thus, the slight sweetness of basic inulin.
Suitable for making viscous products with a malleable waxy texture. Can be used hot or cold. Especially useful as a substitute for fats.
On top, it is an important source of fibre with positive effects on cholesterol levels and 0% fat. It can be used as thickening agent on vegan and vegetarian diets. It is gluten free, suitable for celiac.
Characteristics and uses:
It is presented in fine powder. Mix cold, shaking vigorously. Blend the product with the Inülin Waxy with a stick blender, for 3 minutes. Do not heat. Filter the product to remove possible solidifications. It thickens immediately, at room temperature. If more viscosity is desired, leave to rest between 2 to 4 hours.
Suitable for achieving waxy preparations with an unctuous texture, as with fatty products. It is also useful for making low fat unctuous ice cream. Ideal as binding agent for cakes and biscuits and to preserve moisture.
Suggested ratio for light viscous products: 50-100 g/l. Suggested ratio for waxy-like products: 250- 500 g/l.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – INÜLIN WAXY
INÜLIN WAXY - (500 g & 110 g)
Ingredients: Inulin. Description: Fibrous carbohydrate obtained from chicory. Directions for use: Mix cold and shake vigorously. Filter to remove possible solidifications. The product immediately thickens at room temperature. If more viscosity is desired, leave to rest between 2 to 4 hours. Especially useful as a substitute for fats, offering a malleable waxy texture. Can be used cold or hot. Also, suitable for stabilisation of emulsions and ice creams. Suggested ratio for 50-200 g/l. thickening: Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 194 kJ 776 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 97
Of which sugars g 0 Total dietary fibre g 97 Protein g 0 Salt g 0 Sodium g 0
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – INÜLIN WAXY
INÜLIN WAXY – RECIPES
HAZELNUT MILK YOGHURT BUTTERY LEMON CREAM 200 g Hazelnut milk 200 g Milk 76 g Töufood Inülin Waxy 1/s Vanilla 4 g Töufood Xanthän Instant q/s Lemon zest q/s Cinammon Mix the Inülin Waxy with the Xanthän 25 g Simple syrup Instant. Add the hazelnut milk and blend 30 g Lemon juice with a stick blender, for 3 minutes. Strain 50 g Töufood Inülin Waxy the milk and leave to rest in the fridge, for 3 to 4 hours. Infuse the milk with the vanilla, cinnamon and the lemon peel, at low heat. Strain and leave to rest for a few minutes. When the CREAMY CHOCOLATE milk reaches 60 ºC, add the Inülin Waxy 50 g Chocolate 70% and blend for 3 minutes, with a stick 85 g Water blender. Mix the syrup with the lemon juice 5 g Icing sugar and add to the milk, little by little, while 15 g Töufood Inülin Waxy blending with a stick blender. Strain and 1 g Töufood Xanthän Instant leave to rest for 3 to 4 hours.
Heat the water at 70 ºC. Mix the sugar with the Inülin Waxy and the Xanthän Instant. MANGO SHEET Add the water and blend with a stick 200 g Mango purée blender for 3 minutes, in a suitable 20 g Mango juice container. Strain the water, put back in the 48 g Töufood Inülin Waxy container and keep blending with the 1 g Töufood Xanthän Instänt chocolate. Blend until the chocolate is 1 g Töufood Agär Elastic totally mixed into the mixture. Cover it with some cling film in direct contact with the Heat 50 g of mango purée with the juice mixture and leave to rest in the fridge, for 2 and the Agär Elastic. Bring to the boil and hours. reserve.Blend the rest of the purée with the juice and the Inülin Waxy and the Xanthan Instant, for 3 minutes with a stick blender. VANILLA AND PINEAPPLE CREAM Mix the mango purée with the Agär Elastic 175 g Pineapple with the purée with Inülin Waxy and blend 25 g Water with a stick blender. Strain the purée. Cover 50 g Simple syrup a tray with cling film. Spread the purée all ½ Vanilla over the tray, making a thin lay. Cover it 55 g Töufood Inülin Waxy with some cling film and leave to rest in the 2 g Töufood Xanthän Instant fridge, for 3 to 4 hours. It will be ready when the cling film can be removed easily. Open in half the vanilla stick and add to the syrup. Heat the syrup with the vanilla in a saucepan, for 5 minutes. Remove the CHOCOLATE TRUFFLE vanilla stick and leave to rest. Clean and 596 g Cream dice the pineapple. Macerate the pineapple 367 g Chocolate 70% with the syrup in the fridge, for 30 minutes. 37 g Töufood Inülin Waxy Blend all the ingredients for 4 minutes, except the vanilla stick, in an appropriate Melt the chocolate. Sprinkle the Inülin Waxy container, with a stick blender. Strain and on top, slowly. Add the cream at room leave to rest in the fridge, for 2 hours. temperature and mix. Leave to cool down.
THICKENERS
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CREAMY APPLE GEL SPECIAL BISCUITS 952 g Apple purée 300 g Flour 45 g Töufood Inülin Waxy 14 g Baking soda 3,7 g Töufood Caröbin 55 g Milk powder 9 g Salt Mix half of the purée with the Inülin Waxy 115 g Töufood Inülin Waxy and the Caröbin. Bring to the boil. Mix the 161 g Stevia rest of the purée and blend. Spread on a 345 g Butter piece of non-stick paper and freeze. Cut sheets of 2 cm wide and 10 cm long and Cream the butter and stevia. Mix the flour, reserve frozen. the Inülin Waxy, the baking soda, the milk powder and the salt. Blend all the ingredients. Wrap the dough in cling film LOW CALORIE FAKE YOGHURT and reserve in the fridge, for 1 hour. Spread 758 g Milk the dough and cut, 5 mm thick. Place the 30 g Milk powder biscuits on a baking sheet, with baking 121 g Yoghurt paper. Oven bake for 15 minutes, at 170º 91 g Töufood Inülin Waxy C.
Mix the milk with the milk powder and the Inülin Waxy. Bring the mixture to the boil and boil for 1 minute. Allow to cool down to, approximately, 45º C. Add the yogurt and mix. Place the mixture in a container and let it set, covered with a cloth. Once set, keep refrigerated.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN
XANTHÄN
INFORMATION
For thickening cold and hot, achieving sauces, creams and purées. It is a fibrous carbohydrate obtained from the bacterial fermentation of Xanthomonas campestris.
The resultant product is a gum with excellent thickening properties. Particularly suitable for thickening cold drinks. The achieved texture is very elastic and easy to swallow. On top, it is very suitable for thickening cold products, as a stabiliser for emulsions, gas retention and suspension effect (solids suspended in liquids). Extremely efficient. A 600 g pack is enough to thicken around 150 litres of juice.
Characteristics and uses:
Presented in fine powder. Soluble in hot and cold, it does not lose its thickening properties, even when applying hot temperature. It resists well freezing and thawing processes. Shake gently and leave to hydrate. Strong shaking will speed up the process, but it may create air and slow down the thickening process. Air can be extracted with a vacuum pump. Due to its stabilising action on emulsions, a small dose of Xanthän can also be used for stabilising mayonnaises, “pil pil” sauce, etc. It is also suitable for products requiring cava sauce, for example, due to its gas retention properties. Its suspension effect can be useful to place solid products into the thicken liquid.
Suggested ratio for thickening products: 2-5 g/l.
THICKENERS
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XANTHÄN – (600 g & 135 g)
Ingredients: Xanthan Gum (E-415). Description: Fibrous carbohydrate obtained from the fermentation of Xanthomonas campestris bacteria. Directions for use: Mix cold and leave it to hydrate. The process can be speed up stirring vigorously and extracting the air. It is very suitable for thickening cold drinks. The achieved texture is elastic and easy to swallow. Also, suitable for: suspending, stabilising emulsions and for gases retention. Suggested ratio: 2-5 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 180 kJ 753.12 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 80
Of which sugars g 0 Total dietary fibre g 80 Protein g 5 Salt g 8.25 Sodium g 3.30
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN
XANTHÄN – RECIPES
ORANGE CREAM STRAWBERRY INFUSION 200 g Orange juice 500 g Strawberries 1 g Töufood Xanthän 500 g Water 100 g Sugar Squeeze the oranges. Measure the Xanthän and 5 g Lemon Verbena’s leaves mix with the Orange juice. If you need the cream 1 g Töufood Xanthän immediately, disperse it with a stick blender and extract the air with a vacuum pump. If left Infuse the strawberries in water with sugar, at 70 overnight, it can be dispersed with a spoon and let ºC, for an hour. Add the Lemon Verbena and let to rest in the fridge. infuse for 10 minutes. Then, take 200 g of infusion and disperse with 1 g of Xanthän. If you need the preparation immediately, disperse it with a stick CAVA SAUCE blender and extract the air with a vacuum pump. If 200 g Cava left overnight, it can be dispersed with a spoon 1 g Töufood Xanthän and let to rest in the fridge.
Measure the cava or champagne and put it into a tall container. Measure the Xanthän and mix with HOT TOMATO CONFITURE the cava or champagne. If you need the sauce 1000 g Tomato juice immediately, disperse it with a stick blender. If left q/s Salt overnight, it can be dispersed with a spoon and let q/s Pepper to rest in the fridge. q/s Oregano 1 Garlic clove 1 Chili hot pepper PRAWN CREAM 6 g Töufood Xanthän 1000 g Prawn broth 50 g Olive oil Heat the tomato juice with the chilli, up to 80 ºC. 2 Garlic cloves Remove the chilli. Mix the Xanthän. If you need 5 g Töufood Xanthän the preparation immediately, disperse it with a stick blender and extract the air with a vacuum Sautee head, bones, shell and tail and prawns pump. If left overnight, it can be dispersed with a with oil. Add 1 litre of mineral water and boil for 1 spoon and let to rest in the fridge. Serve cold after hour, at medium heat. Blend and strain. Add the a minimum of 3 hours in the fridge. It can be serve Xanthän and disperse. If you need the sauce accompanied with whipped cream, if desired. immediately, disperse it with a stick blender. If left overnight, it can be dispersed with a spoon and let to rest in the fridge. It can be served hot.
SMOAKY ROASTED PEPPER EMULSION 200 g Bell pepper 80 g Water 88 g Olive oil 1 g Töufood Xanthän
Roast the peppers. Add the mineral water. Blend and strain. Add the Xanthän and the oil, while dispersing with a stick blender, at the same time.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN INSTANT
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN INSTANT
XANTHÄN INSTANT
INFORMATION
For thickening cold and hot, instantly, obtaining sauces, creams and purées. It is a fibrous carbohydrate obtained from the fermentation of Xanthomonas campestris bacteria.
The resultant product is a gum with extraordinary thickening properties. Very appropriate for thickening cold drinks. The achieved texture is very elastic and easy to swallow. On top, is it is very suitable for thickening cold products, as a stabiliser for emulsions, gas retention and suspension effect (solids suspended in liquids).
What really makes a difference with Xanthän Instant is that it is easy to disperse. You do not need to use a stick blender.
Characteristics and uses:
Presented in fine powder. Soluble in hot and cold, it does not lose its thickening properties, even when applying hot temperature. It resists well freezing and thawing processes. Shake gently and leave to hydrate. Strong shaking will speed up the process, but it may create air and slow down the thickening process. Air can be extracted with a vacuum pump. Due to its stabilising action on emulsions, a dose of Xanthän Instant can also be used for stabilising mayonnaises, “pil pil” sauce, etc. It is also suitable for products requiring cava sauce, for example, due to its gas retention properties. Its suspension effect can be useful to place solid products into the thicken liquid.
Suggested ratio for thickening products: 15-20 g/l.
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN INSTANT
XANTHÄN INSTANT – (450 g & 90)
Ingredients: Maltodextrin, Xanthan Gum (E-415). Description: Fibrous carbohydrate obtained from the fermentation of Xanthomonas campestris bacteria. Directions for use: Mix cold and shake gently. It dissolves fast. The achieved texture is elastic and easy to swallow. Also for: suspending, stabilising emulsions and gases retention. Suggested ratio: 15-20 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 369 kJ 1543.9 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 87.75
Of which sugars g 3.51 Total dietary fibre g 8 Protein g 0.5 Salt g 0.83 Sodium g 0.33
THICKENERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – XANTHÄN INSTANT
XANTHÄN INSTANT – RECIPES
FRUIT SAUCE LEMON MERINGUE 200 g Fruit juice 200 g Lemon juice 3,5 g Töufood Xanthän Instant 400 g Simple syrup 14 g Töufood Xanthän Instant Blend the fruit or use a pre-made juice. Measure 18 g Töufood Albümin Egg the Xanthän and mix with the fruit juice. Stir and wait for, approximately, 1 minute until thoroughly Mix all the ingredients with a blender. Strain and dispersed and hydrated. fill a siphon with 2 loads. Cool in a refrigerator. Pipe the meringue.
SPREADS AND STEMS IN GREEN SAUCE 1000 g Xhard stems OTHER RECIPES 1000 g Turnip 1000 g Borage Applicable to all Xanthän recipes with a proportion 1 Bunch of parsley of 3.5 times more of Xanthän Instant. 25 g Töufood Küzu This proportion is due to the introduction of a 1 g Töufood Xanthän Instant dispersion agent.
Separate the leaves from the stems and peel them. Cut into strips 4cm long and reserve in ice water and parsley. Blanch the leaves in water with 3g of salt per liter. Submerge in ice water. Blend through the Thermomix until you get a cream. Texturing with the Xanthän Instant, filter and keep. Arrange the stems in a casserole with the cold cream of leaves. Dilute the Küzu with 250 g of water and add it when the cream boils. Thicken and let cook 10 minutes.
THICKENERS
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STARCHES AND FIBERS
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STARCHES AND FIBERS
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CORNSTÄR
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – CORNSTÄR
CORNSTÄR
INFORMATION
Modified starch E1422. Starchy carbohydrate. Extracted from waxy maize.
Characteristics and uses:
Highly recommended for thickening liquids, making creams, sauces and other preparations which require freezing. Stir vigorously into the liqud. Bring to the boil and then leave to cool.
Suggested ratio: 30-80 g per kg of liquid.
CORNSTÄR – (500 g & 110 g)
Ingredients: Modified starch E1422. Description: Starchy carbohydrate. Extracted from waxy maize. Directions for use: Stir vigorously into the liqud. Bring to the boil and then leave to cool. Highly recommended for thickening liquids, making creams, sauces and other preparations which require freezing. Suggested ratio: 30-80 g/kg Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 350 kJ 1490 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 86,45
Of which starches g 86,45 Total dietary fibre g 0 Protein g 0,35 Salt g 0 Sodium g 0
STARCHES AND FIBERS
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CORNSTÄR – RECIPES
CONFECTIONER’S CREAM TO FREEZE SODIUM FREE LEAVENING 500 g Milk 80 g Baking soda 500 g Cream 56 g Töufood Cornstär 200 g Sugar 15 g Töufood Tartarïc 80 g Töufood Cornstär 112 g Töufood Cream Tartär 80 g Milk 200 g Egg yolk Mix all the ingredients. Save it in a dry q/s Cinnamon recipient.0Use 6 grams of this leavening q/s Lemon zest per 4 grams of usually yeast.
Mix the milk and the cream with the aromatics and infuse it. Strain. Mix the Cörnstar with the 80g of milk to make a kind of pudding. Add the yolks and mix. Strain to remove lumps. Mix the milk with the sugar and add it to the yolk mixture. Stir vigurously until it thicks.
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – KÜZU
KÜZU
INFORMATION
Kuzu is the abbreviation for Kuzu starch, a carbohydrate obtained from the root of the Asian plant of the same name. Also called Kudzu.
Characteristics and uses:
Mix cold and hot, shaking vigorously. Bring to the boil. Particularly suitable for broths, sauces, creams and purées, offering a wide range of textures.
It is very easy to use, so the desired texture of the final preparation can be achieved pretty accurately. It is also suitable for making crispy batter and crunchy textures.
Suggested ratio for thickening: 80-150 g/l. Although, the specific dosage must be adjusted, depending on the desired level of thickness, you want to achieve.
KÜZU – (500 g & 100 g)
Ingredients: Kuzu starch. Description: Starch-like carbohydrate, obtained from Kuzu’s roots. Directions for use: Mix cold or hot and stir vigorously. Bring to the boil. Especially useful for broth, sauces, creams and purées, offering a wide range of textures. Suitable for making crispy batters and crunchy textures for fried food. Suggested ratio: 80-150 g/l. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 341 kJ 1425 Fat (Total) g 0.5
Of which saturated g 0
Carbohydrates (Total) g 83.8
Of which sugars g 83.8 Total dietary fibre g 0 Protein g 0.2 Salt g 0 Sodium g 0
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – KÜZU
KÜZU – RECIPES
SMOKED BACON BROTH JUICY POTATOES 400 g Smoked bacon 800 g Red potato 1000 g Water 1 Bay leaf 0,8 g Salt 2000 g Dark chicken broth 10 g Töufood Küzu 1 g Salt 1 g Garum 180 g Smoked chorizo 1 Garlic clove Cut the smoked bacon into 1x1 cm dices. 100 g Eucalyptus oil Panfry the smoked bacon with little oil, until 75 g Töufood Küzu brown golden. Once the bacon is brown 75 g Water golden, add the water. Let boiling at low heat, for one hour. Degrease and remove Put the broth with the potatoes and all the all the impurities. Add the Küzu, diluted in seasonings in a saucepan. Bring gently to cold water. Bring to the boil, strain the boil and cook until the potatoes are tender. broth, add the garum and keep aside. Remove and blend the potatoes and add a pinch of salt, to taste. Pour the potatoes purée into a saucepan, bring to the boil and BECHAMEL add the Küzu, diluted in water. Cook at low 1000 g Milk heat for 15 minutes, stirring constantly. 2 g Nutmeg Once cooked, let cooling in aluminium 1 g Cloves moulds 2 cm high. Reduce the cooking 0,5 g Cinnamon powder juice, strain and blend with a stick blender, 1 g Salt until achieving a very fine sauce. Cut the 1 g White pepper garlic into very thin slices and fry until 50 g Töufood Küzu crispy. Cut the potatoes terrine into 2 x 2 cm dices. Dilute the Küzu with 100 g of cold milk. Put the rest of the milk with all the aromatics and bring until boiling. Add the diluted Küzu VEGAN MOZZARELLA and cook for 5 more minutes, at low heat. 100 g Tofu 125 g Almond yogurt 70 g Almond milk GRAPES, RAISINS AND MUSCATEL 10 g Lemon juice SAUCE 8 g Töufood Küzu 100 g Muscatel 1 g Töufood Agär 15 g Raisins q/s Olive oil 15 g Muscatel grapes q/s Salt 50 g Töufood Küzu q/s Pepper 500 g Water To make the vegan mozzarella, put in a Heat the muscatel, in a mini saucepan. bowl the tofu, vegan yogurt, almond milk, Once hot, add the grapes and the raisins lemon juice, Küzu, Agär, salt and the olive without seeds, cut in half. Add the Küzu, oil. Then, blend everything and bring it to diluted in water. Bring gently to boil and the boil. Blend again and wrap it with cling leave cooking for 2 minutes, until the sauce film into a rounded mozzarella-like shape. is ready. Keep in the fridge, cooling for 12 hours.
STARCHES AND FIBERS
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SPREADS AND STEMS IN GREEN SAUCE 1000 g Xhard stems 1000 g Turnip 1000 g Borage 1 Bunch of parsley 25 g Töufood Küzu 1 g Töufood Xanthän Instant
Separate the leaves from the stems and peel them. Cut into strips 4cm long and reserve in ice water and parsley. Blanch the leaves in water with 3g of salt per liter. Submerge in ice water. Blend through the Thermomix until you get a cream. Texturing with the Xanthän Instant, filter and keep. Arrange the stems in a casserole with the cold cream of leaves. Dilute the Küzu with 250 g of water and add it when the cream boils. Thicken and let cook 10 minutes.
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – TRISÖL
STARCHES AND FIBERS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – TRISÖL
TRISÖL
INFORMATION
Fiber carbohydrate. Wheat deriverd product.
Characteristics and uses:
Highly recommended for frying batter. To obtain a highly crispy texture without absorbing oil. Substitute part of the flour used with the product, even in breaded or in batters or tempuras.
Suggested ratio: 30-80 g per kg of liquid.
TRISÖL – (4 kg)
Ingredients: Wheat fiber. Description: Fiber carbohydrate. Wheat derived product. Directions for use: Substitute part of the flour used with the product, even in breaded or in batters or tempuras. Highly recommended for frying batter. To obtain a highly crispy texture without absorbing oil. Suggested ratio: 30-80 g/kg Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 936 kJ 224
Fat (Total) g 0
Of which saturated g 0
97 Carbohydrates (Total) g Of which starches g 0,4 Total dietary fibre g 82 Protein g 0,1 Salt g 0 Sodium g 0
STARCHES AND FIBERS
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TRISÖL – RECIPES
TEMPURA BASE 300 g Flour 80 g Töufood Trisöl 16 g Fresh yeast 8 g Salt 4 g Sugar 500 g Water
Mix all the ingredients. Keep refrigerated 2 hours minimum.
STARCHES AND FIBERS
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EGG AND DAIRY
EGG AND DAIRY
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE - ALBÜMIN EGG
EGG AND DAIRY
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE - ALBÜMIN EGG
ALBÜMIN EGG
INFORMATION:
Egg albumin. Protein with a small percentage of carbohydrates 100% obtained from fresh hen egg whites, obtained by pasteurization and spray drying.
It is used to create stable, spongy textures with the use of a whisk; or mousse, meringue and cake-like textures using a siphon.
Characteristics and uses:
Mix all the ingredients, according to the recipe.
Recommended ratio: 100 g/Kg.
ALBÜMIN EGG – (600 g & 130 g) Emulsifying, protein stabilising and foaming agent
Ingredients: Egg albumin. Description: Protein with a small percentage of carbohydrates 100% obtained from fresh hen egg whites, obtained by pasteurization and spray drying. Directions for use: Mix all the ingredients, according to the recipe. This product provides stable beaten spongy textures. Or, if used with a siphon, mousses, meringues, sponge cakes and other food.
Suggested ratio: 100 g/Kg. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 376.07
kJ 1571.97
Fat (Total) g 0
0 Of which saturated g Carbohydrates (Total) g 4.47 Of which sugars g 4.47 Total dietary fibre g 0 Protein g 80 Salt (% of sodium per 2,5) g 0 Sodium g 0
EGG AND DAIRY
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE - ALBÜMIN EGG
ALBÜMIN EGG- RECIPES
SIPHON CHOCOLATE MOUSSE CREAM CHEESE MOUSSE 200 g Milk 300 g Cream cheese 30 g Cocoa powder 80 g Water (1) 20 g Töufood Albümin Egg 150 g Water (2) 3,5 g Töufood Xanthän Instant 8 g Töufood Albümin Egg 50 g Sugar Mix all the ingredients properly, with a stick 30 g Töufood Trehalöse blender. Put into a siphon. Use a N2O 6 g Töufood Fishgël charge. Mix again and serve. 24 g Water (3)
Beat the Albuümin egg with the water (1), CHOCOLATE MOUSSE the sugar and the Threalöse to make a 200 g Milk meringue. Hydrate the Fishgël with the 5 g Töufood Fishgël water (3), mixing it and waiting for a 350 g Chocolate minimum of 10 minutes. Heat the fishgël 68 g Egg whites paste to 40ºC. Add water (2) and cream 75 g Töufood Dextröse cheese. Whisk. When the mixture is at 27- 25 g Töufood Trehalöse 28ºC, add the meringue and mix gently. Fill 1 g Töufood Cream Tartär the molds and store in a refrigerator. 1 g Töufood Albümin Egg 275 g Cream LEMON MERINGUE Heat the milk up to around 50 ºC and add 200 g Lemon juice the Fishgël, previously hydrated in cold 400 g Simple syrup water (1 part of Fishgël in 4 parts of cold 14 g Töufood Xanthän Instant water). Pour on to the half melted black 18 g Töufood Albümin Egg chocolate and mix with a stick blender. Make a meringue, heating the egg whites Mix all the ingredients with a blender. Strain with the Albümin Egg, the Dextröse and the and fill a siphon with 2 loads. Cool in a Trehalöse up to 60 ºC and whisking fast refrigerator. Pipe the meringue. until stiff peaks are formed and the mixture is cold. When the chocolate is at 32-33 ºC, add the cold meringue. To finish, add the half whipped cream until achieving a mousse texture. Place in moulds.
EGG AND DAIRY
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE - YÖDRY
YÖDRY
INFORMATION:
Skim milk yoghurt powder, whey serum components, calcium phosphate (E-341). Carbohydrates with a high percentage of proteins and low in fat, obtained from fermented and spray dried yoghurt
It is used to provide yoghurt flavour to sweets, biscuits, sponge cake, fruit and other food.
Characteristics and uses:
Mix all the ingredients, according to the recipe. Suitable for adding a yoghurt flavour to sweets, biscuits, sponge cake, fruit and other food.
Recommended ratio for achieving emulsifying products: 50-150 g/Kg.
YÖDRY – (600 g & 130 g) Yoghurt powder for dry products
Ingredients: Skim milk yoghurt powder, whey serum components, calcium phosphate (E-341). Description: Carbohydrates with a high percentage of proteins and low in fat, obtained from fermented and spray dried yoghurt. Directions for use: Mix all the ingredients, according to the recipe. This product will provide yoghurt flavour to sweets, biscuits, sponge cakes, fruit and other food. Suggested ratio: 50-150 g/Kg. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 368 kJ 1566 Fat (Total) g 1
Of which saturated g 0.6
Carbohydrates (Total) g 60.2
Of which sugars g 60.2 Total dietary fibre g 0 Protein g 24.5 Salt (% of sodium per 2,5) g 1,5 Sodium g 0.61
EGG AND DAIRY
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YÖDRY – RECIPES
LYOFRUIT AND YOGHURT POWDER 30 g Lyofëeling Strawbërry 30 g Lyofëeling Raspbërry 30 g Lyofëeling Black Cürrant 10 g Töufood Yödry
Mix all the ingredients properly to avoid moist. Serve immediately.
EGG AND DAIRY
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SALTS AND ACIDS
SALTS AND ACIDS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ASCORBÏC
SALTS AND ACIDS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ASCORBÏC
ASCORBÏC
INFORMATION
Ascorbic acid E300. Acid extracted from fruits and other plant matter or from the fermentation process.
Characteristics and uses:
Also known as vitamin C, used as an antioxidant. Prevents darkening of fruits and vegetables when peeled. Can also be used on meats. Usually diluted in water, applied to the surface of the product or added directly in this solution. 5-15 g per litre of water.
ASCORBÏC – (800 g & 180 g) Acid used to prevent oxidation
Ingredients: Ascorbic acid E300. Description: Acid extracted from fruits and other plant matter or from the fermentation process. Directions for use: Usually diluted in water, applied to the surface of the product or added directly in this solution. Also known as vitamin C, used as an antioxidant. Prevents darkening of fruits and vegetables when peeled. Can also be used on meats. Suggested ratio 5-15 g per litre of water. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Acid g 99,5 Salt (% of sodium per 2,5) g 0 Sodium g 0
SALTS AND ACIDS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ASCORBÏC
ASCORBÏC – RECIPES
APPLE SAUCE 450 g Apple 0,5 g Töufood Ascorbïc 40 g Water 30 g Sugar
Wash, peel and cut the apples in little cubes. Put the apples, water, Ascrobïc in a pot and cook them until soft. Blend the mixture and add the sugar. Stir unitl it dissolves. Let it cool.
SALTS AND ACIDS
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CÄLCIC
INFORMATION
Calcium chloride (E-509). Calcium source for many applications such as cheese production.
Characteristics and uses:
Adds calcium to recipes. Very useful to prepare a calcium bath for direct spherification technique. Add it directly into the water to dissolve it.
CÄLCIC – (600g) Adds calcium to the recipe.
Ingredients: Calcium chloride (E-509) Description: Calcium source for many applications such as cheese production. Directions for use: Add it directly into the water to dissolve it. Very useful to prepare a calcium bath for direct spherification technique. Suggested ratio 2-8 g/kg. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Acid g 0 Salt (% of sodium per 2,5) g 0 Sodium g 0
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CÄLCIC – RECIPES
PEA RAVIOLI 200 g Water 250 g Peas 4,8 g Töufood Algïnate 15 g Töufood Cälcic 1000 g Water
Put the peas into boiling water and blend with a stick blender. Strain without mashing the mixture. Add the Algïnate in the right proportion. Wait until the dispersion has stabilized. Prepare the Cälcic bath, using the right proportion of Cälcic and water. Apply the spherification technique, by immersion into a calcic bath.
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CITRÄTE
INFORMATION
Trisodyum citrate dehydrated (E-331). Acidity regulator.
Characteristics and uses:
Acidity regulator. Used, for example, to reduce the acidity of acid fruit juices in order to allow application of the basic spherification technique.
CITRÄTE – (600 g) Acidity regulator.
Ingredients: Trisodyum citrate dehydrated (E-331). Description: Acidity regulator. Directions for use: Add it directly into the water to dissolve it. Very useful to prepare a calcium bath for direct spherification technique. Suggested ratio 2-8 g/kg. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kJ 841 kcal 194 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Acid g 65 Salt (% of sodium per 2,5) g 57,5 Sodium g 23
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CITRÄTE – RECIPES
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CITRÏC
INFORMATION
Citric acid E330. Acid extracted from the juice of citrus fruits or from the fermentation process.
Characteristics and uses:
Used in jams, marmalades, gels and fruit purées to optimise setting. Also used to limit the darkening of fruit and vegetables, regulate acidity, make invert sugar, etc. Add to the product, either directly in solid form or diluted in water. 2-8 g per kg of product.
CITRÏC – (800 g & 180 g) To acidify and preserve preparations
Ingredients: Citric acid E330. Description: Acid extracted from the juice of citrus fruits or from the fermentation process. Directions for use: Add to the product, either directly in solid form or diluted in water. Used in jams, marmalades, gels and fruit purées to optimise setting. Also used to limit the darkening of fruit and vegetables, regulate acidity, make invert sugar, etc. Suggested ratio: 2-8 g per kg of product. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values
per 100 g Energy Value kcal 0 kJ 0 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Acid g 99,5 Salt (% of sodium per 2,5) g 0 Sodium g 0
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CITRÏC – RECIPES
PEACH JELLY LEMON AND APPLE FRUIT PASTE 500 g Peach juice 55 g Sugar (1) 500 g Sugar 14 g Töufood Pëctin HM Basic 5 g Töufood Pëctin HM Basic 200 g Lemon juice 16,5 g Sugar 125 g Frozen Green Apple pulp 3,5 g Töufood Citrïc 175 g Apple juice 450 g Sugar (2) Mix the Pëctin HM Basic with the 16,5 g of 75 g Honey sugar. Add the peach juice. Bring to the 150 g Töufood Glucöse 35 boil. Add the sugar and boil during 5 5 g Töufood Citrïc minutes. If you have a Refractometre 5 g Water Calculator, take a small sample to test that it is between 60 to 65 ºBx. Remove from Mix the sugar 1 and the Pëctin HM Basic. heat and add the Citrïc. Place in the Heat the lemon juice, the apple juice and container and allow to cool down. Keep the Green Apple purée, at 40ºC. Sprinkle covered in the fridge. little by little the mixture of Pëctin HM Basic and sugar and keep mixing with a beater. Bring to boil. Add the sugar 2 in half and STRAWBERRIES CONFITURE half and, then, add the honey with the 1000 g Strawberries Glucöse 35. Heat up to 106 ºC. Remove 650 g Sugar from heat and add the Citrïc solution. Mix 50 g Glucose and place into the chosen molds. Leave to 16 g Töufood Pëctin HM Basic set at room temperature. 8 g Töufood Citrïc
Mix the sugar and the water. Clean the FRUIT PURÉE strawberries, removing the green part 1200 g Fruit purée (reserve for making the jelly) and cut in half. 22 g Töufood Pëctin HM Yellow Mix with the 600 g of sugar and let the juice 84 g Sugar draining during the day. Put the sugary 840 g Sugar strawberries in a pan, at low heat. Add the 18 g Glucose Pëctin HM Basic mixed with the other 50 g 84 g Invert sugar of sugar. Add the glucose y boil for 5 12 g Töufood Citrïc minutes. If you have a Refractometre Calculator, take a small sample to test that Mix the purées and heat with the 84 g of it is between 60 to 65 ºBx. Remove from saccharose and the Pëctin HM Yellow. heat and add the Citrïc. Place in the Bring to the boil. Add the rest of the sugars container and allow to cool down. Keep at intervals, without interrupting the cooking covered in the fridge. process. Keep cooking to a minimum of 75 ºBx or 105 ºC, approximately. Stop cooking and add the Citrïc. Place in hot moulds and, once cooled, cover with some cling film.
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PEACH BOMBON COLD NEUTRAL GLAZE 280 g Peach purée 242 g Water 20 g Sugar 489 g Glucose 5 g Töufood Pëctin HM Yellow 256 g Sugar 220 g Sugar 6 g Töufood Pëctin LM Nappage 40 g Glucose 5 g Töufood Citrïc 20 g Invert sugar 5 g Water 3 g Töufood Citrïc Mix half of the sugar with the Pëctin LM Mix the Pëctin HM Yellow with the 20 g of Nappage. Heat the water up to 40 ºC and, sugar. Add the peach purée and boil for 5 then, sprinkle the mixture of sugar and minutes. Add the sugar with the glucose Pëctin LM Nappage, while beating. When syrup and the invert sugar, at intervals. Mix reaching 60 ºC, add the rest of the sugar. vigorously. Heat to 106 ºC. Add the Citrïc Then, add the glucose and bring to boil. and mix. Pour the mixture into silicon Remove from heat and add the Citrïc moulds and reserve in the fridge. solution. Mix thoroughly. Cover with cling film and leave to rest for 24 hours.
NUT PURÉE 7 g Töufood Pëctin HM Yellow MOJITO JELLYBEAN 28 g Sugar 50 g Water 270 g Water 50 g Rum 276 g Sugar 300 g Glucose 68 g Glucose 170 g Sugar 70 g Hazelnut purée 5 g Töufood Caröbin 3 g Töufood Citrïc 5 g Töufood Xanthän q/s Corn starch Heat the water to 40ºC. Add the Pëctin HM 50 g Brown sugar Yellow with the 28 g of sugar. Boil the 50 g White sugar mixture and add the rest of the sugar and 2 g Töufood Citrïc the glucose. Heat to 107 ºC. Remove from heat add the hazelnut (or other nut type) Put the water, the rum, the liquid glucose purée and the Citrïc. Heat again and bring and the sugar into the Thermomix® at 90º to the boil. Pour into hot moulds and, once C, for 5 minutes. Then, add the Xanthän cooled, cover with cling film. and the Caröbin and leave for 2 more minutes. Prepare a container with 2 cm of corn starch and make some holes with a COATED BASE OF APRICOT wine or cava cork. Put the hot dough into a 150 g Apricot purée pastry sleeve with a very thin pipe. Use 200 g Water some gloves to prevent from burning. Add 1 g Töufood Citrïc the dough into the holes of the corn starch 10 g Töufood Pëctin LM Nappage bed. Finish cutting with a pair of scissors. 50 g Sugar Leave it covered with the corn starch and 450 g Sugar allow to rest for, at least, 2 days, at room 180 g Glucose temperature. Finally, remove any excess of corn starch and coat the jelly beans in the Mix the Pëctin LM Nappage with the 50 g mixture of Citrïc and sugar. sugar. Heat the fruit purée with the water and the Citrïc, stirring vigorously. Gently add the mixture of Pëctin LM Nappage and bring to the boil. Add the sugar and the y glucose syrup. Boil to 64-67 ºBx.
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WHITE WINE JELLYBEAN LIME WATER 100 g White wine 4 Limes 300 g Glucose 350 g Sugar 170 g Sugar 7 g Töufood Citrïc 5 g Töufood Caröbin 3,5 g Töufood Tartarïc 5 g Töufood Xanthän 700 g Water q/s Corn starch Sparking water 100 g Sugar 2 g Töufood Citrïc Take the limes juice and strain it. Boil the water and the Citrïc, the Tartarïc and the Put the wine, the liquid glucose and the sugar. Stir until they dissolve, add the lime sugar into the Thermomix®, at 90 °C for 5 juice and 2 limes zest. Cover and save it 12 minutes, then add Xanthän and the Caröbin hours in a fridge. Add sparkling water to and leave for two more minutes. Prepare a taste. container with 2 cm of corn starch and make some holes with a wine or champagne cork. Put the hot dough in a pastry sleeve with a very thin pipe. Use gloves to prevent burning. Add the dough into the holes of the corn starch bed. Finish cutting with a pair of scissors. Leave it covered with the corn starch and allow to rest for, at least, 2 days, at room temperature. Finally, remove any excess of corn starch and coat the jelly beans in the mixture of Citrïc and sugar.
WHISKY JELLY 50 g Water 200 g Sugar 150 g Whisky 3 g Töufood Pëctin HM Basic 2 g Töufood Citrïc
Mix the sugar with the water.Add the Pëctin HM Basic mixture and blend with the hand blender. Pour the whisky and bring to the boil. Boil for 5 minutes. Remove from heat and add the Citrïc. Place in the container and allow to cool down. Keep covered in the fridge.
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GLÜCOCAL
INFORMATION
Gluconate and calcium lactate. Mixture of 80% gluconate with 20% lactate to obtain good solubility and calcium conditions. Almost tasteless. Gluconate has less taste than lactate and, for this reason, it is in greater proportion. Its basic function is to provide the required calcium to produce the gelling effect of Algïnate. The gel produced in this calcium medium is thermostable and, therefore, does not become liquid when temperature increases.
Characteristics and uses:
Mix in cold, with strong agitation, and leave to set. It gels in the presence of Algïnate. This property makes it especially useful for spherification, producing thermostable gels. Normal doses for basic spherification: 5-10 g Algïnate/L food. Glücocal bath 20 g/l water. Normal doses for reverse spherification: 20 g Glücocal/L of food. Algïnate bath 4-6 g/l water.
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GLÜCOCAL – (600 g & 130 g) Calcium medium for spherification
Ingredients: Gluconate and Calcium Lactate. Description: Mixture of calcium salts obtained from gluconic and lactic acids. Directions for use: Mix cold, stirring to obtain calcified products. It gels in the presence of Algïnate. This property makes it especially useful for spherification, producing thermostable gels. Suggested ratio for 5-10 g Algïnate/L of food. Glücocal bath 20 g/l of water. basic spherification: Normal doses for 20g Glücocal /L of food. Algïnate bath 4-6 g/l of water. reverse spherification: Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 256 kJ 1070 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 81.5
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0.0075 Sodium g 0.003
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GLÜCOCAL – RECIPES
FRUIT CREME CARAMEL OLIVES AND ANCHOVIES 200 g Fruit juice SPHERIFICATION 5 g Töufood Algïnate 200 g Gazpacha olives 5 g Töufood Glücocal 300 g Olives brine 50 g Liquified carrot Mix the Algïnate with the fruit or vegetable 20 g Anchovies juice. Wait until the dispersion has 3 g Töufood Xanthän stabilized and, then, add the Glücocal. Wait 5 g Töufood Glücocal until a gelatinous texture has been 5 g Töufood Algïnate achieved. 1000 g Water
Blend the olives with the water of the olives, GEL TO USE AS PASTA the carrot, the anchovies and the Glücocal. 250 g Water Strain everything through a thin sieve. 3 g Töufood Algïnate Prepare the Algïnate bath, using the right 5 g Töufood Glücocal proportion of Algïnate and water. Apply the 3 g Töufood Fishgël spherification technique, by immersion into the Algïnate bath. Mix the Algïnate with the water, tea or fruit or vegetable juice. Wait until the dispersion has stabilized. Add the Fishgël, previously MANCHEGO CHEESE SPHERE hydrated in cold water (1 part of Fishgël in 4 650 g Cured manchego cheese, diced parts of cold water) and heat slowly. Add 1000 g Milk the Glücocal. Put in the fridge and wait until 45 g Töufood Glücocal a gelatinous texture has been achieved. 5 g Töufood Algïnate Cut in the desired pasta shape: tagliatelle, 1000 g Water raviolis etc. Boil the milk and blend it with the cheese and the Glücocal. Prepare the Algïnate PEA RAVIOLI bath, using the right proportion of Algïnate 200 g Water and water. Apply the spherification 250 g Peas technique, by immersion into the Algïnate 4,8 g Töufood Algïnate bath. 15 g Töufood Glücocal 1000 g Water
Put the peas into boiling water and blend with a stick blender. Strain without mashing the mixture. Add the Algïnate in the right proportion. Wait until the dispersion has stabilized. Prepare the Glücocal bath, using the right proportion of Glücocal and water. Apply the spherification technique, by immersion into a calcic bath.
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FALSE EGG KIWI AND VERMOUTH SPHERE 200 g Coconut milk 200 g Kiwi 2 g Töufood Glücocal 20 g Sugar 0,7 g Töufood Xanthän 2 g Töufood Glücocal q/s Egg yolk 0,3 g Töufood Xanthän q/s Salt 30 g Vermouth 5 g Töufood Algïnate 5 g Töufood Algïnate 1000 g Water 1000 g Water
Blend the coconut milk with the salt, the Gently blend the kiwi with a stick blender Glücocal and the Xanthän with a stick and strain. Add the vermouth, the sugar blender. Remove the air or let it rest for and the Glücocal. Blend again with a stick some time to eliminate the air. Put 30g, blender. Remove half and mix it with the approximately, of coconut milk in a bowl, as Xanthän, with a stick blender. Mix with the if it was an egg white and pour into the other half and a leave to rest. Very gently middle a yolk egg (20g approx.). Very pour into an Algïnate bath, as it is usually gently pour into an Algïnate bath, as it is made with the spoon. Leave to set in the usually made with the spoon. Leave to set bath until it gels, for 1 minute or more, if the in the bath for 2 minutes, until it gels. ball is bigger. Remove carefully and serve. Remove carefully using a slotted spoon, heat at 70 ºC and serve. SWEET WINE SPHERE 250 g Sweet wine MANGO AND PASSION FRUIT SPHERE 5 g Sugar 200 g Mango purée 2 g Töufood Glücocal 200 g Passion fruit 1 g Töufood Xanthän 4 g Töufood Glücocal 5 g Töufood Algïnate 0,5 g Töufood Xanthän 1000 g Water 5 g Töufood Algïnate 1001 ater Mix all the ingredients with a stick blender and leave to rest. Very gently pour into an Blend the Glücocal with the Xanthän and Algïnate bath, as it is usually made with the the passion fruit, with a stick blender. spoon. Leave to set in the bath until it gels, Remove the air or let it rest for some time to for 1 minute or more, if the ball is bigger. eliminate the air. Add the Mango purée and Remove carefully and serve. mix. Very gently pour into an Algïnate bath, as it is usually made with the spoon. Leave to set in the bath until it gels, for 1 minute or more, if the ball is bigger. Remove carefully and serve.
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CREAM TARTÄR
INFORMATION
Potassium bitartrate E336 (cream of tartar). Product extracted from fruits, mostly grapes.
Characteristics and uses:
Stabiliser used to stiffen meringues, prevent crystallisation of sugar in syrups and for glazes. Mixing with sodium bicarbonate will make a raising agent (baking powder) for cakes and pastries. Add directly to the ingredients before use, either to the egg whites or to the sugar or other products. 2-10 g per kg of product.
CREAM TARTÄR – (800 g & 180 g) Stabiliser for baked godos
Ingredients: Potassium bitartrate E336 (cream of tartar). Description: Product extracted from fruits, mostly grapes. Directions for use: Add directly to the ingredients before use, either to the egg whites or to the sugar or other products. Stabiliser used to stiffen meringues, prevent crystallisation of sugar in syrups and for glazes. Mixing with sodium bicarbonate will make a raising agent (baking powder) for cakes and pastries. Suggested ratio: 2-10 g per kg of product Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 0,485 kJ 2 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Bitartrate g 99,5 Salt (% of sodium per 2,5) g 0 Sodium g 0
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CREAM TARTÄR – RECIPES
CHOCOLATE MOUSSE SODIUM FREE LEAVENING 200 g Milk 80 g Baking soda 5 g Töufood Fishgël 56 g Töufood Cornstär 350 g Chocolate 15 g Töufood Tartarïc 68 g Egg whites 112 g Töufood Cream Tartär 75 g Töufood Dextröse 25 g Töufood Trehalöse Mix all the ingredients. Save it in a dry 1 g Töufood Cream Tartär recipient.0Use 6 grams of this leavening 1 g Töufood Albümin Egg per 4 grams of usually yeast. 275 g Cream
Heat the milk up to around 50 ºC and add the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Pour on to the half melted black chocolate and mix with a stick blender. Make a meringue, heating the egg whites with the Albümin Egg, the Dextröse and the Trehalöse up to 60 ºC and whisking fast until stiff peaks are formed and the mixture is cold. When the chocolate is at 32-33 ºC, add the cold meringue. To finish, add the half whipped cream until achieving a mousse texture. Place in moulds.
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TARTARÏC
INFORMATION
Tartaric acid E334. Acid produced from calcium tartrate, obtained from grapes and other fruits or from various fermentation processes.
Characteristics and uses:
Preservative (pickling agent), flavour enhancer and colour stabiliser. Acidifier for wine, marmalades, ice creams, jellies and juices. Mixing with sodium bicarbonate will make a raising agent (baking powder) for cakes. Add directly to juices or into ingredients before use. 5-10 g per kg of product.
TARTARÏC – (700 g & 175 g) Multi-purpose acidifier
Ingredients: Tartaric acid E334. Description: Acid produced from calcium tartrate, obtained from grapes and other fruits or from various fermentation processes. Directions for use: Add directly to juices or into ingredients before use. Preservative (pickling agent), flavour enhancer and colour stabiliser. Acidifier for wine, marmalades, ice creams, jellies and juices. Mixing with sodium bicarbonate will make a raising agent (baking powder) for cakes. Suggested ratio: 5-10 g per kg of product Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Acid g 99,5 Salt (% of sodium per 2,5) g 0 Sodium g 0
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TARTARÏC – RECIPES
SODIUM FREE LEAVENING LIME WATER 80 g Baking soda 4 Limes 56 g Töufood Cornstär 350 g Sugar 15 g Töufood Tartarïc 7 g Töufood Citrïc 112 g Töufood Cream Tartär 3,5 g Töufood Tartarïc 700 g Water Mix all the ingredients. Save it in a dry Sparking water recipient.0Use 6 grams of this leavening per 4 grams of usually yeast. Take the limes juice and strain it. Boil the water and the Citrïc, the Tartarïc and the sugar. Stir until they dissolve, add the lime juice and 2 limes zest. Cover and save it 12 hours in a fridge. Add sparkling water to taste.
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MALTODEXTRINS
MALTODEXTRINS
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MALTODEXTRINS
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MÄLTO AQUO
INFORMATION
Waxy maize maltodextrin. Mix of carbohydrates obtained from the breakdown of maize waxy starch.
Characteristics and uses:
Able to convert aqueous products in powder. Also works with fats but in this case is less efficient than Mälto Tapioca. Mix the powdered product with liquids, even with acids such as vinegar or alcohols, until they have been absorbed and become a powder.
Recommended ratio: 150-200 g of Mälto/100 g of liquid.
MÄLTO AQUO – (4 kg – 500g) It absorbs liquids to make powdered products.
Ingredients: Waxy Maize Maltodextrin. Description: Mix of carbohydrates obtained from the breakdown of maize waxy. Directions for use: Mix the powdered product with liquids, even with acids such as vinegar or alcohols, until they have been absorbed and become a powder. Also works with fats but in this case is less efficient than Mälto Tapioca. Suggested ratio: 150-200 g of Mälto/100 g of liquid. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 386 kJ 1642 Fat (Total) g 0,2
Of which saturated g 0,2
Carbohydrates (Total) g 95
Of which sugars g 16-27 Total dietary fibre g 0 Protein g 0.5 Salt (% of sodium per 2,5) g 0.5 Sodium g 0.2
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MÄLTO AQUO – RECIPES
CAMPARI POWDER 200 g Töufood Mälto Aquo 100 g Campari
Mix the Mälto Aquo with the Campari. Blend it until reach the desired texture.
MALTODEXTRINS
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MÄLTO TAPIOCA
INFORMATION
Tapioca Maltodextrin. Mix of carbohydrates obtained from the breakdown of tapioca starch. They are different glucose (dextrose) chains that are able to retain oils and fats, in general, obtaining powdered products with a strong flavour from the fat they have retained.
Characteristics and uses:
Mix the powdered product with oils or other fats, until fat has been absorbed. It can also be used as humectant, thickener and, even, as anti-crystalliser.
Recommended ratio: 200 g of Mälto/100 g of oil or fat.
MÄLTO TAPIOCA – (1 kg) It absorbs oil to make powdered products.
Ingredients: Tapioca Maltodextrin. Description: Mix of carbohydrates obtained from the breakdown of tapioca starch. Directions for use: Mix the powdered product with oil or other fats, until fat has been absorbed. It can also be used as humectant, thickener and, even, as anti-crystalliser. Suggested ratio: 200 g of Mälto/100 g of oil or fat. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 391 kJ 1663 Fat (Total) g 0
Of which saturated g 0
Carbohydrates (Total) g 97
Of which sugars g 0 Total dietary fibre g 0 Protein g 0.5 Salt (% of sodium per 2,5) g 0.5 Sodium g 0.2
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MÄLTO TAPIOCA – RECIPES
EXTRA VIRGIN OLIVE OIL POWDER SESAME OIL POWDER 200 g Töufood Mälto Tapioca 100 g Töufood Mälto Tapioca 100 g Extra virgin olive oil 50 g Sesame oil q/s Aromatic herbs q/s Salt Mix the Mälto with the oil. Mix everything until achieving a mouldable powder texture. Mix the Mälto with the oil. Add the salt and It is recommendable to pass it through a the aromatic herbs, if desired. Mix sieve, before using. everything until achieving a mouldable powder texture.
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SUGARS
SUGARS
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SUGARS
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INFORMATION
It is obtained from starch, usually corn. It is present in fruit, honey, etc. Its sweetening power is around 0.5-0.8 times that of table sugar (sucrose). It is used in confectionery, drinks, chewing gums and jams in the food industry. And in pastry it is used for sweet recipes, to prevent crystallisation.
Characteristics and uses:
Mix directly with the ingredients. Due to its natural qualities as an energy source to increase the growth of bacteria, it is used in beer brewing and cold meat production. It is also used to prevent ice crystals forming in ice cream and as food preservative, to extend the shelf life in many products.
Suggested ratio: According to recipe.
DEXTRÖSE – (600 g & 130 g) Non-crystallizing sugar.
Ingredients: Dextröse. Description: Sugar-type carbohydrate made from corn starch. Directions for use: Mix all the ingredients according to the recipe. It helps to reduce sugar crystallization of sugar and to prevent ice formation in ice cream Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 365 kJ 1551 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 91
Of which sugars g 91 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0.0125 Sodium g 0.005
SUGARS
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DEXTRÖSE – RECIPES
ICECREAM BASE CHOCOLATE MOUSSE 700 g Milk 200 g Milk 150 g Cream 5 g Töufood Fishgël 50 g Icecream stabilizer 350 g Chocolate 140 g Sugar 68 g Egg whites 50 g Töufood Dextröse 75 g Töufood Dextröse 20 g Glycerine 25 g Töufood Trehalöse 150 g Egg yolk 1 g Töufood Cream Tartär 2 g Salt 1 g Töufood Albümin Egg 275 g Cream Mix all the ingredients. Make the ice cream, as usual, in an ice cream maker machine. Heat the milk up to around 50 ºC and add Keep in a suitable freezer. the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Pour on to the half melted black SORBET BASE FOR PACOJET chocolate and mix with a stick blender. 235 g Water Make a meringue, heating the egg whites 3,5 g Sorbet stabilizer with the Albümin Egg, the Dextröse and the 160 g Sugar Trehalöse up to 60 ºC and whisking fast 41 g Töufood Dextröse until stiff peaks are formed and the mixture 60 g Glucose is cold. When the chocolate is at 32-33 ºC, 490 g Fruit purée add the cold meringue. To finish, add the 10 g Lemon juice half whipped cream until achieving a mousse texture. Place in moulds. Pasteurise the first part of the recipe at 85 ºC and cool it down to 4 ºC, immediately after. Leave to rest for 12 hours. Add the fruit and the lemon juice, and blend with a stick blender. Place in the Pacojet containers. Freeze and use.
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLUCÖSE 35 GLUCÖSE 35
INFORMATION
Mixture of carbohydrates made of glucose (dextrose), maltose, triose and other superior carbohydrates, used as sweetener. It is usually made from corn starch. It is a powder product obtained from the thick liquid syrup, by an atomisation process. Atomised glucoses have a sugar content above 20% (20 DE), according to the UE. This atomised glucose is 35 DE and its sweetening power is 0.35 times that of table sugar. There are other atomised glucoses of different DE (starting at 20 DE).
Characteristics and uses:
Mix with the ingredients and bring to the appropriate temperature. Used for candies and jelly beans. Used for confectionery, drinks, chewing gums, jams, etc. in the food industry.
Suggested ratio: According to recipe.
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLUCÖSE 35
GLUCÖSE 35 – (500 g & 120 g) Atomised glucose powder, 35% sugars.
Ingredients: Atomised glucose 35 DE (Equivalent Dextrose). Description: Sugar‑type carbohydrate made from corn starch, then atomised to obtain a powder. Directions for use: Mix all the ingredients, according to recipe, at the right temperature. Suitable for making fruit based products, such as confitures and other sweet food, due to its high anti-crystallization properties. It has a thickening, stabilising and preserving effect. Widely used in ice cream making. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 380 kJ 1615 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 95
Of which sugars g 95 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0.0375 Sodium g 0.015
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – GLUCÖSE 35
GLUCÖSE 35 – RECIPES
STRAWBERRY SORBET CHOCOLATE CAKE GLAZE 320 g Water 300 g Töufood Isomält 80 g Sugar 200 g Cream 70 g Töufood Glucöse 35 200 g Water 18 g Töufood Dextröse 100 g Töufood Glucöse 35 2 g Sorbet stabilizer 150 g Condensed milk 500 g Strawberry purée 240 g Chocolate 70% 10 g Lemon juice 12 g Töufood Fishgël
Mix all the ingredients. Prepare in a sorbet Heat the cream, the water and the Glucöse maker machine, as usual. Keep in a 35. At the same time, melt the Isomält in a suitable freezer. tall pot. Once melted, remove from heat and deglaze little by little. The first liquid mixture will be extremely hot, so try not to SALTY CARAMEL ICECREAM splash to prevent any burns. Mix 1090 g Milk thoroughly. Add the condensed milk and, 150 g Sugar then, add the Fishgël, previously hydrated 90 g Töufood Glucöse 35 in cold water (1 part of Fishgël in 4 parts of 20 g Egg yolk cold water). Pour the mixture on the melted 60 g Cream chocolate and homogenize with a stick 40 g Butter blender. Leave in the fridge for 24 hours. 60 g Milk powder Heat the mixture at 32 ºC, emulsifying with 170 g Sugar a stick blender, making sure not to 10 g Icecream stabilizer incorporate any air. Use at 30 ºC, 4 g Salt approximately.
Dry caramelise the 170g of sugar. Deglaze with boiled cream. Add the butter. Add the milk and let cooling down to 20 ºC. Add the milk powder and the Glucöse 35. Add the egg yolks and the salt. Heat again the mixture up to 50 ºC and, then, add the 150g of sugar previously mixed with the stabiliser. Bring to boil up to 85 ºC. Cool down to 4 ºC. Leave to rest for 6 hours and blend with a stick blender.
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – TREHALÖSE
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – TREHALÖSE TREHALÖSE
INFORMATION
Disaccharide carbohydrate made by two linked molecules of glucose, derived from processed starch.
Characteristics and uses:
Trehalöse has a sweetening power, approximately, half that of table sugar (0.45% times) and has a protective effect on membranes and proteins in drying or freezing processes. It has also the quality to notably absorb water and to reduce its activity. Thus, Trehalöse maintains the spongy texture of pastry dough, biscuits and other similar products with a high percentage of humidity (between 7-9%). In foods with a low water content (between 2-5%), such as cookies, crackers and tea biscuits, it preserves its crunchy texture. It is used in the food industry to protect structures, such as proteins in surimi. It also acts as protective barrier against humidity in some products, like yoghurt with cookies.
Suggested ratio: according to recipe.
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – TREHALÖSE
TREHALÖSE – (700g & 175g) Anti-humidity sugar.
Ingredients: Trehalosa. Description: Sugar‑type carbohydrate made from starch. Directions for use: Mix the ingredients according to the recipe. With its high capacity to absorb water and humidity, it is used to maintain the sponginess of cakes and preserve the crunchy texture of tea biscuits. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 355 kJ 1509 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 89
Of which sugars g 89 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0,025 Sodium g 0,01
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – TREHALÖSE
TREHALÖSE – RECIPES
DONUT MOUSSE OF CREAM CHEESE 580 g Flour 300 g Cream cheese 100 g Sugar 80 g Water (1) 100 g Töufood Trehalöse 150 g Water (2) 200 g Egg 8 g Töufood Albümin Egg 20 g Oil 50 g Sugar q/s Anise 30 g Töufood Trehalöse q/s Lemon zest 6 g Töufood Fishgël Oil for frying 24 g Water (3)
Mix the eggs and the sugar in a bowl and Whip the Albuümin egg with the water (1), beat vigorously. Keep beating and add the the sugar and the Threalöse to make a oil and the chosen aromatizers. Sift the meringue. Hydrate the Fishgël with water flour onto a flat work surface, forming a (3), mixing it and waiting for a minimum of volcano-shaped and add the previous 10 minutes. Heat the fishgël paste at 40ºC. mixture until achieving a consistent dough. Add water (2) and cream cheese. Whisk. Mix thoroughly and let resting for, at least, When the mixture is at 27-28ºC, add the 30 minutes. Make the donuts by stretching meringue and mix gently. Fill the molds and the dough, making long sticks of about 1 store in a refrigerator. cm diameter and joining the ends. Deep fry them. Once golden, you can sprinkle some icing sugar on top or a mixture of sugar and Trehalöse, aromatized sugars, ground cinnamon, etc.
CHOCOLATE MOUSSE 200 g Milk 5 g Töufood Fishgël 350 g Chocolate 68 g Egg whites 75 g Töufood Dextröse 25 g Töufood Trehalöse 1 g Töufood Cream Tartär 1 g Töufood Albümin Egg 275 g Cream
Heat the milk up to around 50 ºC and add the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Pour on to the half melted black chocolate and mix with a stick blender. Make a meringue, heating the egg whites with the Albümin Egg, the Dextröse and the Trehalöse up to 60 ºC and whisking fast until stiff peaks are formed and the mixture is cold. When the chocolate is at 32-33 ºC, add the cold meringue. To finish, add the half whipped cream until achieving a mousse texture. Place in moulds.
SUGARS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
POLYOLS
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ERYTHRITÖL
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ERYTHRITÖL ERYTHRITÖL
INFORMATION
Powdered Erythritol obtained from fermented glucose, with Moniliella pollinis yeast. It has a sweetening power 0,6-0,7 times that of table sugar (sucrose). It can be found in nature in fruits such as pears, melons and grapes, but also in other food such as mushrooms and derived from fermentations like wine, cheese and soy sauce.
Unlike other polyols, Erythritöl does not cause any digestive problems when used at high proportions.
Characteristics and uses:
It is the polyol most recommended by nutritionists, mainly used to sweeten drinks and products for diabetics, in general. It has started being used in low calorie ice creams, an increasing consumer demand.
ERYTHRITÖL – (700 g & 175 g) Calorie-free sweetness for drinks and cakes.
Ingredients: Erythritol (E-968). Description: Polyol‑type carbohydrate made from glucose fermented with Moniliella pollinis yeast. Directions for use: Mix the ingredients according to the recipe. Sugar substitute particularly suitable for sweetening drinks. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 99,5
Of which polyols g 99,5 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0,025 Sodium g 0,01
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ERYTHRITÖL
ERYTHRITÖL – RECIPES
LOW CALORIE ICE CREAM CHOCOLATE BROWNIE WITHOUT 700 g Cream SUGAR 35 g Milk powder 200 g Butter 170 g Töufood Erythritöl 150 g Töufood Erythritöl 15 g Töufood Inülin 100 g Egg 15 g Töufood Inülin Waxy 50 g Almond powder 6 g Icecream stabilizer 50 g Cocoa powder 75 g Nuts Mix all the ingredients. Place into an ice 6 g Chemical yeast cream maker machine, Paco Jet or similar. 4 g Salt Keep in an appropriate place, before serving. Or keep in the freezer to be served Mix all ingredients except eggs. Add the later. eggs at the end and stir until you get a uniform dough. Put it in the oven for 15 minutes at 180ºC previously heated. Store in an appropriate place before serving.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ISOMÄLT ISOMÄLT
INFORMATION
Polyol obtained from sucrose, with a sweetening power 0.5 times that of table sugar or sucrose. Used for cooking due to its good stability in humid environments, a common problem in the sweet making process.
It is stable at high temperatures (150 ºC). This property makes it suitable for sweet products, avoiding the typical color of burnt caramel.
Characteristics and uses:
Used for candies, sugar-free chocolates, chewing gum, confitures, jellies and, in general, food products for diabetics. In cooking, it is the most used polyol to replace sugar, especially in pastry, since the mid-1990s. Once melted, it does not caramelize, so it is easy to shape and make all kinds of figures.
Suggested ratio: According to recipe.
ISOMÄLT – (700 g & 175 g) To shape figures, melting without caramelizing.
Ingredients: Isomalt or isomaltitol (E-953). Description: Polyol‑type carbohydrate made from corn. Directions for use: Mix all the ingredients according to recipe. For a sweet taste without sugar. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 236 kJ 985 Fat (total) g 0 Of which saturated g 0
Carbohydrates (total) g 98
Of which polyols g 98
Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0.025 Sodium g 0.01
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – ISOMÄLT
ISOMÄLT – RECIPES
CHOCOLATE CAKE GLAZE CANDIES 300 g Töufood Isomält 500 g Töufood Isomält 200 g Cream 4 g Water 200 g Water 100 g Töufood Glucöse 35 Heat the isomält in a saucepan until it 150 g Condensed milk melts. Carefully incorporate the water to 240 g Chocolate 70% avoid splashing. Let stand 5 minutes. We 12 g Töufood Fishgël have previously heated a silicone board in the oven at 50ºC to keep the isomält Heat the cream, the water and the Glucöse melted. Mix well in the silicone board and 35. At the same time, melt the Isomält in a insert into the corresponding molds with a tall pot. Once melted, remove from heat pre-heated knife. and deglaze little by little. The first liquid mixture will be extremely hot, so try not to splash to prevent any burns. Mix thoroughly. Add the condensed milk and, then, add the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Pour the mixture on the melted chocolate and homogenize with a stick blender. Leave in the fridge for 24 hours. Heat the mixture at 32 ºC, emulsifying with a stick blender, making sure not to incorporate any air. Use at 30 ºC, approximately.
ENCAPSULATED OIL 100 g Töufood Isomält 50 g Extra virgin olive oil
Heat the Isomält in a saucepan until it melts (approx. 120ºC). With a hoop, steel cylinder, create a cast isomalt film at the base of the hoop. Put oil with a spoon and deposit it in the isomält film. Salt gently and by gravity the oil stays down and close with the polyol that is solidifying. It will remain as a soap bubble with oil inside.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MALTITÖL MALTITÖL
INFORMATION
It is made by conversion of maltose, obtained from starch.
It has a sweetening power 0.8 times that of table sugar (sucrose).
Characteristics and uses:
It is used to sweeten products such as chocolates, candies, chewing gums, biscuits (to replace sucrose in the dough) and food products for diabetics, in general. It is also widely used in ice cream to obtain low calorie and less sweet products.
Suggested ratio: according to recipe.
MALTITÖL – (700g & 175g) Sweet flavour for cookies and pastries.
Ingredients: Maltitol (E-965). Description: Polyol type carbohydrate made from corn. Directions for use: Mix the ingredients according to the recipe. Sugar substitute used to sweeten sweets, chocolates, gums and, specially, biscuit dough. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 241 kJ 1005 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 99,5
Of which polyols g 99,5 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0,025 Sodium g 0,01
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MALTITÖL
MALTITÖL – RECIPES
BASE ICE CREAM CHOCOLATE GANACHE 600 g Milk 100 g Cocoa paste 100 g Cream 100 g Cream 34 g Milk powder 50 g Töufood Maltitöl 170 g Töufood Maltitöl 60 g Töufood Glucöse 35 Mix the mannitol with the cream and heat 30 g Töufood Inülin until it reaches boiling point. Remove from 6 g Ice cream stabilizer the heat source and introduce the cocoa paste. Stir until it melt. Blend with a blender Mix all the ingredients. Put into an ice to achieve a better dispersion-emulsion. making machine, like Pacojet or similar. Store with film on skin. It can be applied in Keep in an appropriate place before serving chocolates or keep in the freezer to serve later.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MANNITÖL
MANNITÖL
INFORMATION
It is obtained from fructose or invert sugar (a mixture of glucose and fructose). Chemically it is very similar to Sorbitöl, they are both isomers. It has a sweetening power 0.6 times that of table sugar (sucrose). It can be found in nature in sea algae and fungi.
Characteristics and uses:
It is used to make hard candies, tablets, chewing gums and food products for diabetics, in general. Thanks to a low water absorbance, it is used as an anti-caking age. It also helps to prevent "stickiness".
Once it has changed from solid to liquid, submerge the food in the Mannitöl. When this comes in contact with the cold food surface, it becomes solid and hardens forming a thin crunchy and impermeable layer. For a faster crystallization, cool the food product before submerging it into the Mannitöl.
It can be kept in the fridge and it is suitable for food colourings.
It is used in cooking to bathe different fruits, vegetables or other products, creating a thin, crunchy and impermeable layer.
Extra care must be taken for a correct and safe use, as it may not look like at first sight, but high temperatures up to 150 ºC can be reached, when melting.
Suggested ratio: According to recipe.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MANNITÖL
MANNITÖL – (500 g & 110 g) Crunchy coating for fruit and vegetable.
Ingredients: Mannitol (E-421). Description: Polyol‑type carbohydrate made from corn. Product similar to Sorbitöl. Directions for use: Mix all the ingredients according to recipe. It is used to provide a sweet flavour to candies, sugar-free chewing gums and to bath different fruits, vegetables and other products, forming a thin, crunchy and impermeable layer. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 240 kJ 1000 Fat (total) g 0 Of which saturated g 0
Carbohydrates (total) g 100
Of which polyols g 100
Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0025 Sodium g 0,01
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – MANNITÖL
MANNITÖL – RECIPES
CRYSTALLIZED ALMONDS LACQUERED CREAM 500 g Almonds 500 g Cream 50 g Töufood Mannitöl 100 g Töufood Mannitöl
Dry the almonds for 5 minutes in the oven Heat cream over medium heat, until thick. pre-heated at 180 ºC. Slowly heat the Remove from heat and let cool. Put in a Mannitöl in a pot, until diluted. Thread the pipping bag and we will get it in the chosen almonds in a tooth stick or skewer and molds. Put 2 hours minimum in the freezer quickly submerge then into the liquid so they are very cold. Put the Mannitöl in a Mannitöl. Leave to cool. Keep in the fridge saucepan and heat it little by little until it or in any other suitable place. dissolves. Coat the cream in the liquid Mannitöl. Surely you will need the help of a needle to stick it in the cream and be able MIMETIC PEANUTS to coat properly. Repeat the process again 200 g Peanut praliné and leave it on a baking paper. Great care 250 g Water must be taken that a crusty and brittle layer 0,3 g Töufood Xanthän has formed. 90 g Peanut oil 100 g Töufood Mannitöl q/s Salt
Blend the water with the Xanthän with the help of a blender. Mix with the fried peanut praline. Once the mixture is made, fill the peanut molds completely by hitting them against the working table so that the cream does not have bubbles. Save the molds in the freezer. Once frozen unmold with care that they do not break and store them in an airtight container in the freezer. Heat the Mannitöl in a small saucepan until it is very hot. At the time of serving, with the help of a needle puncturing the peanuts, submerge them for a second in the hot mannitol, remove the excess and let cool. You have to be very careful because it reaches a very high temperature. Finish with a little salt.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – SORBITÖL
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – SORBITÖL SORBITÖL
INFORMATION
It is obtained by simple hydrogenation of glucose. It has a sweetening power 0.6 times that of table sugar or sucrose.
It can be found in nature in many ripe fruits, especially pears and cherries. It is also found in appreciable amounts in red algae.
Characteristics and uses:
It is used in products such as chewing gums, sugar‑free chocolates, tablet coatings and products for diabetics, in general.
Suggested ratio: According to recipe.
SORBITÖL – (600 g & 130 g) For chocolates, sweets and sugar-free coatings.
Ingredients: Sorbitol (E-420). Description: Polyol‑type carbohydrate made from corn. Directions for use: Mix all the ingredients according to recipe. Used to sweeten candies, chocolates, chewing gums and sugar-free coatings. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 240 kJ 1000 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 100
Of which polyols g 100 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0 Sodium g 0
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – SORBITÖL
SORBITÖL – RECIPES
GANACHE FOR CHOCOLATES CHOCOLATE WITHOUT SUGAR 500 g Cream 500 g Cocoa paste 100 g Inverted sugar 250 g Sorbitol 50 g Töufood Sorbitöl 175 g Butter Heat the cocoa paste until it is completely 650 g Chocolate 60% melted (approximately 50ºC). Mix the sorbitol with the cocoa paste. Mix with a Heat the cream up to 50 ºC, with the invert arm blender to achieve total dispersion. Put sugar and the Sorbitöl. Melt the chocolate, in molds to have the chocolate tablets. separately. Pour the cream mixture on top and blend it all together. Dice the butter and add it. Emulsify with a stick blender. Place in the chosen moulds and let crystallizing for 6 hours, at 16 ºC, approximately. Cut and use.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – XYLITÖL XYLITÖL
INFORMATION
It is obtained from cellulose and other vegetable products. It has the same sweetening power that of table sugar (sucrose).
It can be found in nature in vegetables, cereals and, especially, fruits such as strawberries, blueberries and raspberries.
Characteristics and uses:
Due to its refreshing properties and protective effect on teeth, it is widely used in toothpastes. It is also very much used in chewing gums, tablet coatings and food products for diabetics, in general. Occasionally, it has been used in gastronomy to add a refreshing touch to some recipes.
Suggested ratio: According to recipe.
XYLITÖL – (700 g & 175 g) Sweet freshness for pastries.
Ingredients: Xylitol (E-967). Description: Polyol‑type carbohydrate made from corn. Directions for use: Mix all the ingredients according to recipe. It provides a sweet and fresh flavour to candies and, particularly, to sugar-free chewing gums. Suggested ratio: According to recipe. Storage: Store in a cool and dry place. Keep away from children reach.
Nutritional Values per 100 g Energy Value kcal 239 kJ 1000 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 99.7
Of which polyols g 99.7 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0.025 Sodium g 0.01
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com DOSSIER TÖUFOOD – XYLITÖL
XYLITÖL – RECIPES
SWEET DAIRIES SUGAR FREE FRITTERS 500 g Milk 60 g Flour 25 g Töufood Xylitöl 50 g Egg q/s Lemon zest 50 g Milk q/s Cinnamon stick 40 g Olive oil 25 g Töufood Xylitöl Heat the milk with the aromatisers and bring to boil. Leave to rest and cool. Add Mix the milk (flavored if necessary) with the the Xylitöl and stir until diluted. Keep in the xylitol and then the oil. Heat them in a fridge until serving saucepan. Before it starts to boil, remove from the heat and add the flour. Stir until it is completely dispersed. Let it rest and cool. Add the eggs and stir until completely dispersed. Heat the oil. Add the dough with a spoon until they are fried. Leave them in a container with absorbent paper. Put a little xylitol on top to get a sense of freshness when consume them.
POLYOLS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE
COLOURINGS
COLOURINGS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – BLÄCK
COLOURINGS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – BLÄCK BLÄCK
INFORMATION
Activated charcoal. Carbon. Pure substance made from the carbonised coconut shells.
Characteristics and uses:
Porous charcoal can absorb particles to purify water and remove toxic compounds. Used in cooking as a black food colouring, in recipes such as sauces, ice creams, milkshakes or any other recipes, without adding any flavour. Stir into the preparation. 1-5 g per kg.
BLÄCK – (500 g) Natural black food colouring.
Ingredients: Activated charcoal. Description: Carbon. Pure substance made from the carbonised coconut shells. Directions for use: Stir into the preparation. Porous charcoal can absorb particles to purify water and remove toxic compounds. Used in cooking as a black food colouring, in recipes such as sauces, ice creams, milkshakes or any other recipes, without adding any flavour. Suggested ratio: 1-5 g per kg. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values
per 100 g Energy Value kcal 0 kJ 0 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0,35 Salt (% of sodium per 2,5) g 0 Sodium g 0
COLOURINGS
934 239 580 [email protected] www.gastroculturamediterranea.com TÖUFOOD BROCHURE – BLÄCK
BLÄCK – RECIPES
CARBON TRUFFLE FILLED WITH LEEK CARBON ROLL, PURPLE SHISHO, CREAM ALIOLI, MUSHROOMS AND SQUID For the choux pastry For the alioli 250 g Water 60 g Egg 250 g Milk 60 g Olive oil 220 g Butter 80 g Suflower oil 6 g Salt 10 g Purple shisho leaves 10 g Sugar 12 g Soy sauce 280 g Flour 4 g Garlic 12 Eggs For the roll 12 g Töufood Bläck 140 g Water For the craquelin 60 g Olive oil 100 g Flour 1 g Salt 100 g Brown sugar 18 g Flour 100 g Butter 4 g Töufood Bläck 3 g Töufood Bläck For the filling For the leek filling 20 g Mushroom 3 Leeks 50 g Baby squid 4 Potatoes 2 Garlic cloves 500 g Cream 1 Onion Blanch the shisho leaves, cool them and 20 g Butter make the alioli with a blender. Add the 500 g Chicken stock shisho leaves and the soy sauce. Mix the roll ingredients and put 10 g of batter in a Mix all the craquelin ingredients. Extend frying pan with low heat. Cook it until all between 2 sheets of sulfurized paper, water has evaporated and tiny holes freeze and cut. Put the milk, water, salt, appear. Save it in a dry place. Stir fry the sugar and butter in a pot. Bring to boil. Add garlic cloves and add the baby squids. Add the stiffened flour and mix until it thicks. the mushrooms. Serve the alioli at the Allow to cool to 60ºC. Add the eggs one by bottom, with the black roll on top and fill it one and mix unitil homogenous. Create with the sauted squid and mushrooms. same size balls and put a piece of craquelin on top. Cook in oven 15 min at 250ºC. Low the temperature to 180ºC and cook them. Cut the leeks and the onion in little pieces and cut the potatoes in cubes. Put butter in a pot and poach the onion and leek. Add the potatoes and cook them for 2 min. Add the chicken stock and when it starts boiling, low the heat and cook litted for 20 min. Blend, put salt to taste and allow to cool. Fill the false truffle with the cold cream and serve heating them 5 min in oven at 140ºC.
COLOURINGS
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BLACK COCONUT MACARON BLACK SYPHON TEMPURE For the macaron 300 g Water 150 g Almond flour 100 g Vodka 150 g Powdered sugar 3 g Cumin 55 g Egg whites 15 g Töufood Bläck 5 g Töufood Bläck 125 g Flour 50 g Water 3 g Salt 175 g Sugar 1,5 g Töufood Mëticel For the filling 250 g Coconut purée Mix all the ingredients with the blender. Put 250 g Cream into a syphon with one charge of gas. Rest 400 g White chocolate 2 hours minimum in the fridge. Cover the 8 g Töufood Fishgël product to fry with the batter foam. Fry in oil 32 g Water at 190ºC for 2-3 minutes until crunchy.
Put the water and sugar in a pot and heat it at 118ºC. Pour this mixture on the whipping egg whites. Cool at 50ºC. Pour on the marzipan made with the flour, the wgg whites, the Bläck and the powdered sugar. Mix carefully and make little balls. Allow to dry. Cook in oven 10 min at 130ºC. Boil the coconut puree and the cream and pour on the chocolate. Add the bloomed Fishgël and blend. Rest 12 hours minimum. Put a 5-8 g portion of the fillng between two macarons.
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INFORMATION
Clorophilline. Natural green colorant obtained from clorophille.
Characteristics and uses:
Chlorophyll can be used as a natural dye giving colors that range from greenish yellow to deep green. It can be used directly in the production of pastry, ice cream or kitchen products in general giving green colors. It is recommended to dissolve in water for application.
Dose: It is used in very few doses of between 0.1 and 0.3 g / kg of product to be colored.
GRËEN – (100 g) Natural green food colouring.
Ingredients: Clorophilline (E-141) Description: Clorophilline. Natural green colorant obtained from clorophille. Directions for use: Chlorophyll can be used as a natural dye giving colors that range from greenish yellow to deep green. It can be used directly in the production of pastry, ice cream or kitchen products in general giving green colors. It is recommended to dissolve in water for application. Suggested ratio: It is used in very few doses of between 0.1 and 0.3 g / kg of product to be colored. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values
per 100 g Energy Value kcal 10 kJ 40 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 2,5
Of which sugars g 0 Total dietary fibre g 0 Protein g 5 Salt (% of sodium per 2,5) g 60,75 Sodium g 24,3
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INFORMATION
Cochinneal carmine. Red food colouring made out from the dry bodies of the females of the Coccus Cacti or cochineal insect.
Characteristics and uses:
Sodium salt of aluminum chelate of carminic acid. Cochineal carmine can be used as a natural dye giving colors ranging from pinkish to deep red. It can be used directly in the preparation of pastry, ice cream or kitchen products in general giving red colorations. It is recommended to dissolve in water for application.
Dose: It is used in very few doses of 0.1 to 0.3 g / kg of product to be colored.
RËD – (100 g) Natural red food colouring.
Ingredients: Cochinneal carmine (E-120). Description: Cochinneal carmine. Red food colouring made out from the dry bodies of the females of the Coccus Cacti or cochineal insect. Directions for use: Cochineal carmine can be used as a natural dye giving colors ranging from pinkish to deep red. It can be used directly in the preparation of pastry, ice cream or kitchen products in general giving red colorations. It is recommended to dissolve in water for application. Suggested ratio: It is used in very few doses of 0.1 to 0.3 g / kg of product to be colored. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values
per 100 g Energy Value kcal 0 kJ 0 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 4,2
Of which sugars g 0 Total dietary fibre g 0 Protein g 5 Salt (% of sodium per 2,5) g 47 Sodium g 18,8
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INFORMATION
Riboflavin. Natural yellow dye obtained from riboflavin, also called lactoflavin or vitamin B2.
Characteristics and uses:
Riboflavin can be used as a natural dye giving colors ranging from pale yellow to intense yellow. It can be used directly in the preparation of pastry or kitchen products in general, giving greenish yellow coloration in a small proportion to egg yolk yellow in greater proportions. It can also be used to achieve yellow-greenish fluorescence (glow in the dark) in cocktails, glazes etc. It is recommended to dissolve in water for application.
YELLÖW – (80 g) Natural yellow food colouring.
Ingredients: Riboflavin (E-101) Description: Riboflavin. Natural yellow dye obtained from riboflavin, also called lactoflavin or vitamin B2. Directions for use: Riboflavin can be used as a natural dye giving colors ranging from pale yellow to intense yellow. It can be used directly in the preparation of pastry or kitchen products in general, giving greenish yellow coloration in a small proportion to egg yolk yellow in greater proportions. It can also be used to achieve yellow-greenish fluorescence (glow in the dark) in cocktails, glazes etc. It is recommended to dissolve in water for application. Suggested ratio: It is used in very few doses 0.01 to 0.1 g per Kg of product to be colored. Storage: Store in a cool, dry place out of the reach of children.
Nutritional Values per 100 g Energy Value kcal 0 kJ 0 Fat (total) g 0
Of which saturated g 0
Carbohydrates (total) g 0
Of which sugars g 0 Total dietary fibre g 0 Protein g 0 Salt (% of sodium per 2,5) g 0 Sodium g 0
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YELLÖW – RECIPES
COLOURINGS
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