Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The fruit of this experimentation is a series of techniques that, like foams, clouds, etc., have brought about an evolution in style. The Texturas line of products, essential for you to be able to incorporate some of their best-known techniques to your kitchen, such as hot gelatins, airs, melon caviar or spherical ravioli. The products that make up the Sferificación, Gelificación, Emulsificación, Espesantes and Surprises lines are the result of a rigorous process of selection and experimentation. Texturas is a gateway to a world of magical sensations that will no doubt continue to grow.
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.
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 acidic mediums, it loses part of its gelling capacity.
Price per 500g Can.