Salmon, Leek and Soybean Powder Mosaic
At Sosa Ingredients, we believe that technique is a form of expression, and this new recipe together with Chef Javier Sánchez demonstrates it masterfully.…
Formato
500g
Formato
20kg
Mixture of alginate, calcium and retardant salts. Binding effect, thermo-irreversible gelling effect.
For agglutinates, sprinkle Gelbinder on the slightly moistened solid elements, form and allow to gel. For thermo-irreversible gelatines, incorporate the Gelbinder in the liquid to be gelled with strong agitation, pour into the desired mold and allow to gel. Gelation generally occurs about 20 minutes after hydration of the Gelbinder. Complete hydration occurs after 24 hours. Depending on the gelling medium and the gelling time, the hardness of the gelatine may vary.
With the use of Gelbinder we are able to bind solid elements cold. It allows us to bind the ingredients together without them crumbling during cooking, since it is thermo-resistant. The gel formed is thermo-irreversible, so it can be served hot or cold.
High
Hot
Thermo-irreversible
Liquids
The GELBINDER allows the production of compact mille-feuille with firm layers, multiform agglutinates that maintain their structure, and thermo-reversible gelatines that can be reheated without losing their consistency. It is also ideal for hot and cold terrines, providing stability and uniform texture in all types of preparations.
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