Texturas were developed by world renowned chef and molecular gastronomist Ferran Adria from restaurant El Bulli in Spain. Texturas are not designed specifically for the professional chef, but for the inner child in all of us who like to explore and create with food. Texturas is a gateway to a world of magical sensations where only your imagination is the limit.
Texturas Group:
Emulsification |
Espesantes |
Jellification |
Spherification |
Surprises
Bestsellers
Molecular Gastronomy Ingredients
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Calcic - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.
This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces spherification. It is the ideal reactant for its high water solubility, considerable calcium content, and consequently great capacity for producing spherification.
Ingredients: Granulated calcium chloride.
Characteristics: Presented in granules. Highly water soluble. Great moisture absorption capacity.
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Cocktail Pearls - Apple & Ginger Caviar - 2 oz/60 gr, Spain.
Apple juice and ginger powder transformed with a gelling agent.
Perfect spheres with a soft and delicate texture that explode in your mouth with an intense flavor.
Adding to smoked salmon timbale, duck confit, apple and tomato salad & decorating cream cheese canapés. Crowning vanilla ice cream, bobing gaily in a vodka & ginger ale cocktail
Ingredients: Water, Concentrated Apple Juice, Corn Syrup, Calcium Lactate, Xanthan Gum (Thickener), Sodium Alginate (Texturizer), Ginger Powder, Natural Apple Flavor, Malic Acid.
Storage Instructions: Keep refrigerated between +2ºC and +4ºC. Use within seven days of opening.
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Citras - Chefs Albert & Ferran Adria of el Bulli’s Creation – 21.2 oz/600 gr, Spain.
A product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously.
Ingredients: Powdered sodium citrate.
Characteristics: Presented in a refined powder. Highly water soluble.
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Cocktail Pearls - Lime & Lemon Caviar - 2 oz/60 gr, Spain.
Lemon Juice transformed with a gelling agent.
Perfect spheres with a soft and delicate texture that explode in your mouth with an intense flavor.
Perfect with a tuna carpaccio or any seafood (steamed clams, shrimp ceviche, oysters). Ideal for gin-and-tonic jelly, vodka with lime, decorating sushi & maki rolls or adorning desserts such as lemon tarts or mousse
Ingredients: Water, Concentrated Lemon Juice, Corn Syrup, Calcium Lactate, Xanthan Gum (Thickener), Sodium Alginate (Texturizer), Concentrated Vegetable Juice, Natural Lime And Lemon Flavor, Citric Acid.
Storage Instructions: Keep refrigerated between +2ºC and +4ºC. Use within seven days of opening.
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Crumiel - Chefs Albert & Ferran Adria of el Bulli’s Creation – 14.1 oz/400 gr, Spain.
This product from the Surprises family offers cooks a magic possibility unthinkable until now – the easy, convenient use of honey in its crystallised state. Crumiel enables us to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury, to enhance them and make combinations with the widest variety of flavours and ingredients, adding a unique crunchy texture to every dish.
Ingredients: Honey from flowers (60%), sodium alginate and maltodextrin.
Characteristics: Presentation in small, irregular granules. It is extremely important to store Crumiel in a cool, very dry place to avoid humidification.
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Cocktail Pearls - Chili Pepper Caviar - 2 oz/60 gr, Spain.
Chili pepper juice transformed with a gelling agent.
Perfect spheres with a soft and delicate texture that explode in your mouth with an intense flavor.
Storage Instructions: Keep refrigerated between +2ºC and +4ºC. Use within seven days of opening.
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Cocktail Pearls - Lemon & Pepper Caviar - 2 oz/60 gr, Spain.
Lemon juice and pepper transformed with a gelling agent
Perfect spheres with a soft and delicate texture that explode in your mouth with an intense flavor
Ideal accompaniment to fish and seafood such as clams, mussels or oysters
Substitution for vinegar in salads, chicken fillets seasonings & Mojito toppings
Ingredients: Water, Concentrated Lemon Juice, Corn Syrup, Calcium Lactate, Xanthan Gum (Thickener), Sodium Alginate (Texturizer), Black Pepper Powder, Concentrated VegetableJuice, Natural Lemon Flavor, Citric Acid.
Storage Instructions: Keep refrigerated between +2ºC and +4ºC. Use within seven days of opening.
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Agar - Chefs Albert & Ferran Adria of el Bulli’s Creation – 17.6 oz/500 gr, Spain.
Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.
Ingredients: Powdered agar-agar.
Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Gelification is fast. Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin). Allow it to rest for correct gelification. In aci...
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Algin - Chefs Albert & Ferran Adria of el Bulli’s Creation – 17.6 oz/500 gr, Spain.
A natural product extracted from brown algae (of Laminaria, Fucus, and Macrocystis genera, among others) that grow in cold water regions of Ireland, Scotland, North and South America, Australia, New Zealand, South Africa, etc. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. For this reason, we have selected Algin as the ideal product for achieving spherification with guaranteed results.
Ingredients: Powdered sodium alginate.
Characteristics: Presented in a refined powder. Gels in the presence of Calcic. Dilutes while cold with strong agitation. It need not be heated to produce spherifi...
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Crutomat - Chefs Albert & Ferran Adria of el Bulli’s Creation – 14.1 oz/400 gr, Spain.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour. Crutomat does not add acidity and brings out the full flavour of the tomato, giving a fantastic texture to pastries or preparations.
Ingredients: Tomato flakes, corn starch, sugar.
Keep in a cool, dry place.
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Gellan - Chefs Albert & Ferran Adria of el Bulli’s Creation – 14.1 oz/400 gr, Spain.
A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. Depending on the production method, there are two different types of gellan. This sample is firm gellan. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 70 °C (hot gelatin).
Ingredients: Gellan in refined powder.
Characteristics: Presented in a refined powder. Heat to 85 °C, then allow to cool to achieve the gelifying effect. It loses its gelling capacity in concentrated saline solutions.
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Chefs Albert & Ferran Adria of el Bulli’s Creation – 10.6 oz/300 gr, Spain.
Gelifier extracted from the cellulose of vegetables. Unlike other gelifiers, Metil (with a metilcellulose base) gelifies when heat is applied. When cold it acts as a thickener. There is a wide range of viscosity in metilcelluloses, which affects the final result of the gelification. Metil has been chosen for its great gelifying power and reliability.
Characteristics: Available in powder form. Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4° C for hydration. Next apply a temperature with an interval between 40 and 60° C. When the product cools it loses gel capacity and becomes liquid.
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