Herbacuisine Basic Texture Citrus Fibers and Basic Products

What is BASIC texture?

BASIC texture consists of water and citrus fibers *

* The pulp of the lemon which consists of juice filled small bags (juice sacs) is surrounded by a sponge-like white layer (also called albedo). This inner layer of the lemon contains, as well as the juice sacs fiber - the citrus fibers. To attract them, the lemons are freshly harvested juiced, de-oiled and dried gently.

The texture of nature
BASIC texture is a pure vegetable texturizer and versatile. It is suitable for color and flavourless Konsistenzgebung. In addition to the broad field of application and the natural flavor preservation is the most outstanding feature of BASIC textur easy handling.

Herbacuisine Basic Texture Citrus Fibers and Basic Products

Tips for Herbacuisine Basic Texture Citrus Fibers

Tip
BASIC textur impresses with its easy handling. You can decide the taste and texture yourself. BASIC textur can be easily stirred or mixed cold and hot. The consistency arises immediately. It
does not swell. Boiling is not necessary.

Tip
BASIC textur is ideal for creating a natural consistency in soups. BASIC textur increases the mouthfeel and gives a particularly light texture. By adding BASIC texture you can very
Simply prepare soup foams with the iSi Gourmet Whip. You can avoid using flour, starch or dairy products.

Tip
Thanks to BASIC texture, the dressing sticks to the salad and the service life of the dressed salad is extended. Avoid air penetration by leaving the blender at the bottom of the measuring cup. You can extend the shelf life of your dressing by vacuum sealing or boiling. You can also stabilize your chutneys, pestos and dips with BASIC texture.

Tip
Pre-produce your base foams and vacuum seal them. If necessary, the foams can be refined. BASIC textur is suitable for the production of savory and sweet, as well as warm and cold foams. The foams are up to 20% vol. alcohol stable.

Tip
Stir BASIC textur into the cold and warm sauce. The consistency is instantaneous and does not swell. By using BASIC textur, a significant reduction in calories is possible. With BASIC texture that is
Emulsification and heating of high-quality oils and fats possible.

Tip
Use BASIC textur for emulsifier-free ice cream and sorbet mixtures. Be creative and caramelize or gratinate your ice cream thanks to the delayed melting effect. You can also serve a hearty ice cream or sorbet with the soup, e.g. B. roasted pepper ice cream or wasabi sorbet.