Format
500g
Emulsifier derived from the esterification between sucrose and fatty acids. It facilitates the union of water molecules with fat molecules.
Dissolve in the aqueous part of the preparation and then add to the rest.
Sucro Emul is a high quality emulsifier, ideal for homogeneously integrating the aqueous phases in various culinary preparations. Its use is simple: first, it is dissolved in the aqueous part of the recipe and then incorporated into the rest of the ingredients. It is especially useful in any liquid containing water, offering versatility in its application. In addition, it allows the creation of both hot and alcoholic airs, expanding the creative possibilities in modern cuisine.
Media
Hot and cold
Liquids
Sucro Emul has the ability to facilitate the incorporation of air in a wide variety of preparations. From whipped doughs and foams to mousses and ice creams, this emulsifier improves the texture and lightness of products, providing volume and a smoother consistency. Its versatility makes it an invaluable tool for chefs and pastry chefs.
Gastronomy is a multisensory art where each dish is a unique masterpiece that combines flavors, aromas and, sometimes, surprises us with an additional dimension: texture. In the contemporary culinary world, a focus on textures has become a fundamental element in elevating the dining experience to unsuspected levels. From crunchy to creamy, fluffy to gelatinous, textures […]
Today we present a dessert that is a true culinary masterpiece: the “Chocolate Soufflé with Amaretto Air and Amarena Sorbet”. This dessert combines three different textures to offer a unique sensory experience: a delicate air, a spongy soufflé and a refreshing sorbet. This dessert is a celebration of flavors and textures, where the chocolate soufflé […]
Chocolate foams represent one of the most delicate territories in contemporary pastry. Achieving an airy texture that maintains the aromatic intensity of cocoa, without losing structure or definition, requires a deep understanding of how sugars, fats, and emulsifiers interact. In this recipe, developed by Javier Guillén, we work with Valrhona’s Guanaja 70% chocolate, a grand […]
Redcurrant Bubble Foam is a recipe designed to surprise both by its appearance and its texture. Using Sucro Emul as an emulsifier, we can introduce air into the mixture and create light and stable bubbles, which provide a unique sensation in the mouth and a spectacular presentation. The base of this foam is a high-quality […]
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