Raspberry, Gingerbread and Red Wine
Gastronomy is a multisensory art where each dish is a unique masterpiece that combines flavors, aromas and, sometimes, surprises us with an additional dimension:…
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.
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