By Jordi Bordas
‘Inulin has a neutral flavor and its sweetness is practically imperceptible, which meets all the requirements to be part of our basket of essential ingredients’
""Controlling water is a priority when it comes to creating a recipe. In recipes such as crémeux, mousses or compotes, which contain watery ingredients or that require to be frozen, this water control becomes critical. With one or several crossed techniques we can control the water but depending mainly on ingredients with high dry extract such as fats or sugars. After a long process of research, the ingredient which has best adapted to the needs mentioned is inulin, a non-digestible carbohydrate consisting basically of linear chains of fructose. It is present in many vegetables, fruits and cereals. The main extraction is made from the root of chicory. Thanks to our ice cream master and friend Antonio Sirvent, we have discovered this ingredient, which represents great technical and nutritional advances in the creation of recipes. Inulin marks the future of patisserie, which, in our view, demands to be tastier, healthier and lighter.
Technically, inulin is a perfect ingredient: it is formed by almost 100% dry extract, has a great capacity for water uptake, a minimum sweetening power and adopts a texture and palatability very similar to that of fats. In addition, it provides stability during the freeze-thaw process, slightly lowers the freezing point and inhibits the growth of water crystals.""
Use: Add to a liquid and stir vigorously, heat to between 50 and 70 °C for better dispersion. Once added to the liquid, leave the mixture at 5 °C for 2 hours until fully hydrated. Subsequently, it can be frozen without losing any of its properties.
Remarks: Good texturizing capacity providing a fatty sensation to the liquid to which it is added, achieving cremeaux with a cutting texture in high doses. Good solubility in hot temperatures (60 °C). From 70 °C, it starts to decompose and loses its texturizing properties. Thermo-reversible between 35 and 40 °C. Prevents syneresis in defrosting.
Elaborations: Creams and cremeaux without fat. Reduction or substitution of the fatty part of mouse, oven baked goods, ice creams, creams and recipes in general. Allergens: No allergens
Inulin 100% derived from chicory root
dosage: 50- 200/Ltr.
$38.00 HKD $54.00 HKD
ITEM CANNOT SHIP OVERSEA
Food Grade Disinfectant Sterilizer Sprayer Sterilizer
(Food safe Ethanol disinfectant)
Pasteuriser 77 is the first brand of antibacterial agent used by Japanese pastry chefs, restaurant, bakery and hotel.
Characteristic--Alcohol made from 100% sugarcane. It is reassuring to use. The effect of high-purity green tea extract can inhibit bacterial reproduction for a long time after use.
Uses-to prevent mold on moon cakes, raw food, fruits, pastries, and cakes, completely eliminate dustfall bacteria and inhibit E. coli O-157 in an instant
Use for the cutting board, counter top surface, table, mixing bow, bottles, container...
It can inhibit the relationship of bacterial reproduction for a long time, so it is often used when making cakes. When making muses, because the heating temperature cannot be too high, there are some bacteria with strong vitality, it is difficult to use heating to sterilize , But if you spray this, you can add another layer of protection. Every Japanese master sprays a few times before using any kind of equipment to ensure the hygiene of the equipment before starting to make food ... The food is not only delicious, Eat more safely. Clean ...
Ingredients: Ethyl alcohol, Demineralized water, Catechin catechin (green tea extract), Sodium lactate solution, Sodium lactate solution, Glycerine fatty acid ester emulsifier (fatty acid glyceride), Sucrose fatty acid ester emulsifier ( Fatty acid sucrose
How to use Open the nozzle first. Please spray directly on the product (hand, food surface, utensils, etc.) from a distance of 20-30 cm without wiping or washing. After use, please fasten and store in a cool place
500ml bottle with spray head
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