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 gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera), like other carrageenans. They are found on the coasts of the north Atlantic, as well as in the Philippine and Indonesian seas. Iota has very specific characteristics and produces a soft, elastic gel. It can also be used to make hot gelatins. Presented in a refined powder. It dissolves while cold and is heated to about 80 °C for gelification. A soft gel that does not form while the mixture is stirred. If the gel breaks, it will reform if allowed to rest. Price per 300g can.
