In the following table
we suggest the preparations that can be made with
TEXTURAS and which product is the most suitable
for each of them.
| Gelatine |
Soft
with dairy products (cold or hot) |
Iota |
| |
Thermoirreversible
(that does not melt again) |
Algin + Calcic |
| |
Dura
(fría o caliente) |
Agar |
| |
Hard
(cold or hot) |
Gellan o Kappa |
| |
Hot
and very hard (tagliatelle) |
Gellan |
| |
Sweets
such as fruit pastas |
Agar |
| |
Pearls
with syringe |
Kappa
o Agar |
| |
|
|
| Texture
areas |
Air
(cold or hot) |
Lecite |
| |
Pure
alcohol air |
Sucro |
| |
Cold
foam |
Xantana |
| |
Hot
foam |
Metil |
| |
Creamy
foam |
Xantana |
| |
Hot
clouds |
Metil |
| |
|
|
| Emulsion |
Water-
and fat-based |
Glice
+ Sucro |
| |
|
|
| Spherification |
Basic |
Algin
(+ Citras) + Calcic |
| |
Inverse |
Gluco
+ Xantana + Algin |
| |
|
|
| Thicken |
Thick
sauce (cold or hot) |
Xantana |
| |
Thick,
liquid-based purées |
Kappa |
| |
Liquids
with suspension effect |
Xantana |
| |
|
|
| Gelling |
Product
with soft gel |
Iota |
| |
Product
with hard gel |
Kappa |
| |
|
|
| Other
uses |
pH
Correction |
Citras |
| |
To “stick” hot
products |
Metil |
| |
|
|
