100% derived from chicory root, this type of inulin has the highest level of texturizing properties. It has a very high purity developed to improve the texture of a range of food applications giving it a fatty sensation in the mouth. Neutral flavour.
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.
Recommended Dosage: 50 - 200g/kg
Suitable for vegetarians, vegans. Halal and Kosher certified.
Allergens: No allergens
Product of Spain.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Dec 03, 2024
