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1 Kg
Mix of glicemul and sucroemul on water base
Properties: Very stable emulsions
Dosage: 5-10g/l
Use: Apply directly in cold
Field of application: Any kind of liquid elaboration with some fat content
Observations: white- ivory colour, slightly sweet flavour, neutral aroma
Mayonnaise, Emulsified vinaigrette,
Recetas en video
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500 gr
Emulsifier derived from fat
Properties: Increases the fusion point of fat and creates with them more or less solid textures
Dosage: 30-60g/kg
Use: Dissolve in hot, from 60ºC on, and acts in cold
Field of application: Always with a fatty medium, liposoluble
Observations: Thermo reversible, comes in little flakes
Recetas en video
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1 Kg
20 Kg
Vegetable glycerol
Properties: Anti- freezing agent, emulsifier, alleviates union between fat molecules and water
Dosage: 5-10g/kg antic-freezing agent, 2-3g/kg emulsifier
Use: Mix with desired preparation
Field of application: Ice cream, ganaches, any kind of elaboration containing water and fat
Recetas en video
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500 gr
2 Kg
10 Kg
Properties: Emulsifier, facilities incorporation of air, in excess can alternate flavour
Dosage: 5-8g/l
Use: Mix in cold and bat in order to introduce air
Field of application: Any kind of liquid
Observations: Difficulties with alcohols and certain infusions
Recetas en video
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500 gr
Product derived from the esterification between saccharose and fatty acids
Properties: Emulsifier
Dosage: 8g/l
Use: Dissolve at the watery part of the elaboration and add to the rest afterwards
Field of application: Any kind of liquid with some water content
Observations: In he field of gastronomy it permits the elaboration of hot and alcoholic airs
Airs, Pastry cream, Ice creams,
Recetas en video
