Petit Gâteau: Asia by Jordi Bordas
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked…
Formato
600g
Fiber from brown and golden flax seeds (Linum usitatissiumum L.) from which the mucilage is extracted. Thanks to its composition, it stands out for its thickening, stabilizing, emulsifying and suspending capacity.
Dissolve in water uniformly in both hot and cold conditions over a wide pH range. Add to the desired preparation to achieve the required texture, stabilization or emulsion.
Flaxfiber is distinguished by its high fiber concentration (>76%), combining insoluble fibers such as cellulose and lignin, and soluble fibers such as mucilage. It acts effectively as a thickener, stabilizer and emulsifier, with the ability to replace XANTHAN GUM in a 1:2 ratio. It is completely neutral in flavor and color, which makes it ideal for versatile applications in modern gastronomy and confectionery.
High
Hot and cold
Thermo-irreversible
Liquids
Flaxfiber can be used in savory preparations such as: aqueous sauces and soups, hot and cold creams, emulsified sauces and beverages. In addition to sweet applications such as: ice creams, sorbets, mousses and meringues. It allows achieving creamier, more stable and aerated textures, improving the final quality of the product and the gastronomic experience.
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