Texturas Gellan
₹7,511.00 – ₹16,646.00
₹18.78–₹41.62 /gm
- Gellan makes it possible to create hard gelatines that can be cleanly cut. Able to withstand temperatures of 70 °C it is perfect for the preparation of hot gelatines.
- How to use: Dissolve 5-10g per litre at room temperature in an aqueous medium. Heat to 90 °C, stiming constantly. Leave to set. Limited use in foos. Maximum amount for specific foods: 10g per kg.
- Ingredient: Gelling Agent: Gellan Gum (E-418)
- Ideal For: Texturas Gellan is ideal for creating a wide range of textures, from delicate jellies to firm, sliceable gels. It’s suitable for soups, sauces, desserts, and more, offering endless possibilities for culinary innovation.
- Texturas Gellan dissolves easily, ensuring a smooth, consistent texture without lumps. Its efficient setting properties allow for rapid preparation, saving valuable time in a professional kitchen.
- Characteristics: 1) Presented in fine powder. 2) Heat to 85 °C, then allow cooling to achieve the gelifying effect. 3) It loses its gelling capacity in concentrated saline solutions. 4) Perfect for creating innovative textures in culinary applications.
- 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. Unlock the secret to revolutionary dishes with Texturas Gellan 400g, a high-performance gelling agent designed for the modern culinary professional. This product is the key to achieving precise textures and forms in your culinary masterpieces. Texturas Gellan gum, discovered in 1977, is derived from the fermentation by the bacteria *Sphingomonas elodea*. There are different types, and this sample is rigid gellan gum, which forms a firm gel with a clean cut that withstands temperatures up to 90°C (hot gelatin). Gellan is suitable for vegan and vegetarian diets, making it a versatile ingredient in accommodating diverse dietary preferences.
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 Gellan
₹7,511.00 – ₹16,646.00
₹18.78–₹41.62 /gm
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