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Texturas Gelification Kappa

Brand:

3,326.009,252.00
8.3223.13 /gm

  • Kappa is a gelling agent made from algae. It allows the creation of firm and brittle textured gelatines. Thanks to its quick gelling time, it is ideal for making coatings.
  • How to use: Mix while cold, bring to boil and cover the ingredient. In acidic mediums its gelling ability is reduced. Limited use in food. Maximum amount for specific foods: 10g per kg.
  • Characteristics: 1) Presented in a refined powder. 2) Mix while cold and bring to a boil. 3) Its rapid gelification allows us to cover an ingredient. 4) Once gelled, it can withstand temperatures of up to about 60 °C.
  • Ingredients: Gelling agent: Carrageenan (E-407) and medium: Potassium chloride (E-508)
  • Ideal For: Ideal for those seeking to elevate their culinary creations, Texturas Kappa offers unparalleled texture modification and stability, making it a staple in any avant-garde kitchen.
  • Texturas Kappa is perfect for creating a wide range of textures, from delicate gels to firm, sliceable shapes.
  • Storage: Keep in a cool dry place. Out of reach of Children.

Country Of Origin: Spain

About Brand: Since its creation in 1997, elBullitaller’s aim has been to expand the range of textures that can be used in the kitchen. As a result of this research, techniques such as foams, clouds, etc. have been created, representing an evolution in his style. The Texturas range is essential if you want to incorporate some of our most famous techniques into your kitchen, such as hot jellies, air, gelatine caviar or spherical ravioli. The products that make up the five families – Spherification, Gelification, Emulsification, Thickeners and Surprises – are the result of a rigorous selection and testing process. Texturas is the beginning of a world of magical sensations that has expanded over the years.

About Product: GELLING : Jellies are one of the most characteristic preparations of classical cuisine and have evolved with modern cuisine. Until a few years ago, they were mainly made with gelatin sheets (known as “fish tails”); since 1997, agar, a derivative of seaweed, has been used. The kappa and lota carrageenans are also obtained from seaweed and have specific properties of elasticity and firmness that give them their own personality. To complete the family, we present gellan, which makes it possible to obtain a rigid and firm gel, and methyl, with high gelling power and great reliability. Discover the transformative power of Texturas Kappa 400G, a premier culinary additive designed for the modern chef and gastronomy enthusiast. Kappa is a gelling agent extracted from a type of red algae (mainly Chondrus and Eucheuma species). It is a carrageenate, a noun derived from the Irish locality of Carragheen, where these algae have been used for more than 600 years. In the mid-20th century, this “Irish moss” began to be commercialized industrially as a gelling agent. Kappa provides a gel with a firm and fragile texture.

Produced by Sole Graells SA, Princep Jordi, 208014, Barcelona, Spain.

Imported & Distributed by Chenab Impex Pvt Ltd. J1-A, Ansa Industrial Estate, Saki Vihar Road Sakinaka, Andheri(E), Mumbai 400072 India.

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Texturas Gelification Kappa

3,326.009,252.00
8.3223.13 /gm

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