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.
A very recently discovered (1977) gelling agent obtained from the fermentation of Sphingomonas elodea bacteria. This is firm gellan which allows us to obtain a firm gel that slices cleanly and withstands temperatures of 90 °C (hot gelatin).
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.
Price per 400g can.