Texturizer from Creative Cuisine

Texture generator from Creative Cuisine

Easily bind sauces, hot and quick gelatinize, stable foams and airs - all this is even easier with the texturizers from CreativeCuisine. In the same quality and the same recipes as with the Texturas of Albert and Ferran Adria - only cheaper. New: the texturizers in small doses!
But there are also new, innovative products to be had: MicroBiscuit Instant as ready-to-use mixture for the rapid production of sweet and salty biscuits in the microwave. The forest spice mixture by Christian Hümbs. Espuma for the quick and easy production of hot and cold, stable Espumas and the fast dissolving Xanthan Instant. You will find recipes for every product.

Texturizer from Creative Cuisine

Texture generator from Creative Cuisine

Gelatins are an indispensable part of classic cuisine. Modern cuisine has revolutionized the genre, however. Until a few years ago, one always had to resort to leaf gelatine for gelling sweet or savory foods. After all, since 1997 there is agar (agar-agar), which is obtained from red algae and is now widely used. It develops its effect already in very small quantities and allows the production of warm jellies.

The gelling agents Kappa and Iota are carrageenans, which are also obtained from algae. With these means you get an elastic yet firm result.
With Gellan you get a very stiff, firm consistency.

Iota is a vegetable gelling agent derived from red algae. It allows the production of soft, elastic jellies. Even hot jellies can be prepared with iota. Iota is the ideal gelling agent for fatty foods such as sauces, creams, and creams.

Kappa is a pure vegetable gelling agent derived from red algae. It produces gels with firm consistency and brittle surface.

Meticell (methylcellulose) is also an extremely powerful and reliable gelling agent. It has excellent adhesive properties and is therefore particularly suitable for combining and forming small-chopped or chopped ingredients (eg vegetable slices from sliced vegetables). Meticell is derived from plant cellulose. Unlike other gelling agents, Meticell gels when heated and thickening in cold media. Especially suitable for the production of vegetable socks, patties and breadcrumbs without egg and flour.