Creativity by Turners Fine Foods

CREATIVITY

PRODUCTS TO AID CREATIVITY IN THE KITCHEN BY SOSA, TEXTURAS, LOUIS FRANCOIS AND MORE...

v3

With the increasing need to surprise, excite and indulge customers on a daily basis, chefs are turning to a wider range of ingredients and products to either

enhance existing recipes or to create new ideas.

As these requirements have increased, so has our stock range, enabling us to supply not only the core products but also a good selection of more specialist lines from some of the leading producers in this field.

In this updated brochure we have changed the layout in order to group the product type together by usage.

The product code is situated in the bottom right hand corner of each description.

TO ORDER

CALL 01580 212818or EMAIL [email protected]

Remember that our customer service team is here 24 hours a day during the week, till 4pm on a Saturday and from midday onwards on Sunday (an answerphone service is in operation out of hours). So whatever time of the day or night you need to place your order, there will always be a friendly voice at the end of the phone, who will be happy to help. Please be aware that at peak times (from 10pm onwards) our phone lines can become extremely busy, so if you are able to place orders before 10pm then you will have more chance of getting through at the first attempt.

DELIVERIES

We deliver daily, Monday to Saturday and our vans leave us between 2am and 7am, depending on the journey. All routes are fixed so you can expect your delivery at or about the same time every day. We do not operate a minimum-order policy.

Unless otherwise stated, all products are suitable for vegetarians.

Products not suitable will show this symbol

Smoked Chicken Terrine using Gelburger (p.15) Tea Jelly using Veggie Gel (p.17)

Olive Oil Spread using Glicemul (p.9)Raspberry Sphere using Spherification Kit (p.22)

Prepared Potato Air Bag (L) & Pork Air Bag (R) p.11Marshmallow using Albumina (p.7)

CONTENTSA C I D I F Y page 7Ascorbic Acid (1kg) LOUIS FRANCOIS 7Citric Acid (1kg) LOUIS FRANCOIS 7Malic Acid (1kg) TEXTURAS 7Tartaric Acid (500g) TEXTURAS 7

K I T S page 22Caramelisation KitEines TEXTURASSpherification Starter Kit SOSASosa Starter Kit SOSASpherification Starter Kit TEXTURASMolecular Cuisine Kit TEXTURAS

T E X T U R E page 20 - 21Crisp Film (500g) 20Lactose Powder (750g) MUGARITZ 20Protempura (300g) SOSA 21Trisol (4kg) TEXTURAS 21

E M U L S I F Y page 9Glice (300g) / Glicemul (500g) TEXTURAS / SOSA 9Soy or Sunflower Lecithin Liquid (1kg) LOUIS FRANCOIS 9Lecite (300g)/ Powdered Soya Lecithin (500g) TEXTURAS / SOSA 9

S T A B I L I S E page 19Pro Crema 100 Cold (3kg) SOSA 19Promousse (3kg) SOSA 19Prosorbet 100 (3kg) SOSA 19Stab 2000 (1kg) LOUIS FRANCOIS 19Super Neutrose (1kg) LOUIS FRANCOIS 19

C O L O U R page 9Dracula Moving (100g) SOSA 9Liquid Food Colourings (100ml) SOSA 9Powdered Food Colourings (25g/50g) SOSA 9

T H I C K E N page 21 - 22Arabica Gum Powder (1kg) LOUIS FRANCOIS 21Gel Cream (500g) SOSA 21Gelespessa (500g) SOSA 21Guar Gum (250g) 21Locust Bean Gum (Carob) (1kg) LOUIS FRANCOIS 21Maltodextrina (600g) SOSA 21Ultratex (400g) 21Xantana Powder (600g) TEXTURAS 22Xanthane Gum (1kg) LOUIS FRANCOIS 22

S W E E T page 19 - 20Atomised Glucose (1kg) LOUIS FRANCOIS 19Dextrose (1kg) LOUIS FRANCOIS 19Flavoured Sugars SOSA 19Fralase (1kg) LOUIS FRANCOIS 20Fresh (750g) SOSA 20Fructose Powder (1kg) SOSA 20Inverted Sugar (1.7kg) SOSA 20 Isomalt (1kg / 5kg) SOSA / LOUIS FRANCOIS 20Manitol (500g) SOSA 20Sorbitol Liquid (1.32kg) SOSA 20Sorbitol Granulated (750g) SOSA 20

S P H E R I F I C A T I O N page 18Algin, Sodium Alginate (500g) TEXTURAS 18Calcic, Calcium Chloride (600g) TEXTURAS 18Clorur (750g) SOSA 18Gluco (600g) TEXTURAS 18Gluconolactat (750g) SOSA 18Citras (600g) TEXTURAS 18Sodium Citrate + pH Meter (750g) SOSA 18

F L A V O U R page 10 - 11Balsamic Powder (500g) SOSA 10Carob Powder (150g / 250g) 10Coffee Paste Arabian (1.5kg) SOSA 10Crumiel (400g) TEXTURAS 10Crutomat (400g) TEXTURAS 10Flavour Drops SOSA 10Freeze Dried Fruit 10& Vegetable Powders (100g)Hazelnut Paste (1.25kg) SOSA 10Liofruit Powders (750g / 1kg) SOSA 10Parmesan Powder (500g) SOSA 11Pistachio Paste (1.25kg) SOSA 11Sea Water Powder (500g) SOSA 11Smoke Flavour Powder (500g) SOSA 11Tomato Powder (750g) SOSA 11Yopol (400g) TEXTURAS 11Yuzu Paste (1.5kg) SOSA 11

G E L L I N G page 14 - 17Agar Agar Flakes (28g) 14Agar Agar (500g) TEXTURAS / SOSA 14Alginate HV (1kg) LOUIS FRANCOIS 14Aspic Jelly (1kg) TEXTURAS 14Elastic (750g) SOSA 14Fish Gelatine 200 Bloom Powder (1kg) LOUIS FRANCOIS 15Leaf Gelatine (1kg) LOUIS FRANCOIS 15Gelburger (500g) SOSA 15Gellan (400g) TEXTURAS 15Instangel (500g) SOSA 15Iota (500g) TEXTURAS 15Kappa (400g) TEXTURAS 15Meat Glue Activa EB (1kg) 15Metil (300g) TEXTURAS 17Yellow Pectin (1kg) LOUIS FRANCOIS 17Fruit Pectin (500g) SOSA 17NH Pectin Nappage (1kg) LOUIS FRANCOIS 17X58 Pectin (1kg) LOUIS FRANCOIS 17Pro Pannacotta (800g) SOSA 17Transglutaminase (500g) 17Veggie Gel (500g) SOSA 17

G A R N I S H page 11 - 14Pork Air Bag Ground (750g) SOSA 11Potato Air Bag Ground (750g) SOSA 11Chocolate Stones (750g) 13Fresh Burst Pearls (150g) IMAGINATIVE CUISINE 13Fruit Crispy (200-300g) SOSA 13Gastro Paints (150g) IMAGINATIVE CUISINE 13Iogurt Yoghurt Crispy (300g) SOSA 13Malto, Malto Dextrin (1kg) TEXTURAS 13Maltosec (500g) SOSA 13Mini Sugar Pearls (500g) SOSA 13Obulato Sheets (20xA4 Size) 13Chocolate Popping Candy (210g) TEXTURAS 14Chocolate Popping Candy (900g) SOSA 14Neutral Popping Candy (210g) TEXTURAS 14Space Dust Popping Candy (500g) SOSA 14

B I N D I N G page 8Egg White Powder (1kg) LOUIS FRANCOIS 8Egg Yolk Powder (1kg) LOUIS FRANCOIS 8

P R E S E R V I N G page 18Nougasec (1kg) LOUIS FRANCOIS 18Potassium Sorbate (1kg) LOUIS FRANCOIS 18

A E R A T I O N page 7Albumina (500g) SOSA 7Proespuma Cold (700g) SOSA 7Proespuma Hot (500g) SOSA 7Whip (500g) SOSA 7

C O A T I N G page 8Agalita (750g) MUGARITZ 8Pork Air Bag Flour (600g) SOSA 8Neutral Nappage (2.5kg) SOSA 8

Lemon Foam using Lecite (p.9)

CALL 01580 212818 or EMAIL [email protected]

Whip (500g)Sosa W hip enables the aeration of cold dairy based liquids to give a foaming effect. A substitute for Albumina.

Dose: 1-2g/kg meringue3g/kg marshmallow5g/kg foam.

Use: For very light foams & egg free meringues.

WHIPSOSA

AERATION

ACIDIFY + AERATION

Proespuma Cold (700g)Proespuma Fred/FrioUse to create cold foams using a siphon or cream whipper.

Dose: 50-100g/kg.

Use: For sweet and savoury applications.

PROESPUMACOLD

Proespuma Hot (500g) Proespuma Calent/CalienteUse to create stable hot foams using a siphon or cream whipper.

Dose: 50-100g/kg.

Use: For sweet or savoury applications including hot chocolate foam, brandy foam, lobster foam etc.

PROESPUMAHOT

ACIDIFY

Albumina (500g) Foaming agent that is a substitute for egg white and gives 25% more foam than fresh egg white and is five times more stable. Can be reconstituted with almost any liquid. Blend well with your base mix, then whisk with a mixer.

Dose: 80g to 100g per kg.

Use: Dried egg white powder (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurized, can be used safely without cooking or baking it. Meringues, marshmallows, soufflés, macarons etc. ALBUMINA

Tartaric Acid (500g)a natural acid which occurs in plants like grapes, apricots, apples, bananas, avocados and tamarinds.

Use: To add a sour taste and as an antioxidant.

TARTARICACID

TEXTURAS

Malic Acid (1kg) The pleasant, refreshing experience of biting into a juicy apple or cherry is partly caused by malic acid. Discover malic acid’s mellow, smooth, persistent sourness which allows it to be blended with multiple food acids, sugars, high intensity sweeteners, flavours, and seasoning to create unique taste experiences in foods, drinks and confections.

MALICACID

TEXTURAS

Ascorbic Acid (1kg) Ascorbic acid increases the shelf life of products. It slows the oxidation of wine, beer and soft drinks, protects fruit and vegetables.

Dose: 300-500 mg/kg.

ASCORBIC

LOUIS FRANCOIS

Citric Acid (1kg) Citric acid is a sour-tasting, naturally occurring compound present in a variety of fruits, particularly those in the citrus family. It is also available as a white powder extract of these fruit juices. Citric acid is primarily used as a flavoring or firming agent in foods and beverages. In some cases, this compound also acts as a preservative.

CITRICACIDPOWDER

LOUIS FRANCOIS

SOSA

SOSASOSASOSA

7


BINDING

COATING

BINDING + COATING

Egg White Powder (1kg) Powdered egg whites are egg whites that have been dehydrated and ground into a powder. Some benefits of using egg white powder are: No risks of salmonella, easy storage and good shelf life, faster to use than separating eggs.

Dose: • Mousses & meringues: 150g/litre of water.• Macaroons and almond petits-fours = 75g/litre of water.

EGGWHITEPOWDER

Egg Yolk Powder (1kg) Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. Unopened dried egg yolks can be stored at room temperature as long as they are kept cool and dry.

To reconstitute mix 1 tsp of powder with 2 tsp of water for 1 egg yolk.

Dose:• 1kg of rehydrated dried egg yolk equivalent to 120 fresh egg yolk powder.• 1kg of fresh egg yolks equivalent to 430g of dried egg yolk powder plus 570g of water.

EGGYOLKPOWDERED

RECIPE FOR "EDIBLE STONES"• 65g Agalita• 100g Lactose• 125g Water• 10g Olive oil• 0.8g Black Colour

The coatingPlace the Agalita, lactose, black dye and salt in a bowl and mix together, gradually adding the water. The mixture may seem too dry at first, but if left for an hour or so will liquefy and develop a yogurt-like texture suitable for coating the boiled potatoes, thick but not runny.

The potatoes coated in clayPierce the flattest side a cooked new potato with the tip of a skewer. Remove the skewer and insert its blunt end in the same hole until it reaches roughly the centre of the potato. Stir the Agalita mixture until thoroughly combined and of the correct consistency. Dip the potatoes into the mixture, completely covering them. Insert the ends of the skewers into the holes of a perforated baking sheet so that they are held in a vertical position. Place the sheet in an oven at 50°C for approx 30 minutes or until the coating has dried out to a crisp texture.

Agalita (750g) Agalita Mugaritz is an edible white clay of exceptionally high quality. Ideal for edible coatings.

Agalita is used to make the famous starter of edible ‘stones’, which are in fact potatoes styled cleverly to look like river stones. It is also used to make Fragrant Fruit by covering fruits such as apple with a mixture of Agalita and cardamom.

AGALITA

Pork Air Bag Flour (600g)Air Bag FarinaCrispy pork flour made from dehydrated pork skin.

Dose: As required.

Use: To pané items then deep or shallow fry. Add a crispy pork puffed coating to items to be fried such as fish, prawns, chicken etc.

AIRBAG600G

MUGARITZ

LOUIS FRANCOIS LOUIS FRANCOIS

SOSA

Neutral Nappage (2.5kg)Nappage Neutre ConcentratA ready-to-use, concentrated clear glaze for use on pastries and desserts.

Dose: As required.

Use: Warm the nappage in a pan to 90OC, mix in your desired flavouring such as fruit purée. Leave to cool slightly then pour or brush over your fruit tarts or desserts and leave to set. Acts as a preservative and gives an attractive glossy finish.

NAPPSOSA

SOSA

8


COLOUR + EMULSIFY

EMULSIFY

Soy or Sunflower Lecithin Liquid (1kg) Liquid Soy Lecithin is an emulsifying agent that helps fat and water stay together. It is often added to foods, such as chocolate, cheese, margarine, and salad dressing.

Use: Liquid Soy Lecithin is easier to use than powder as an emulsifier.

SOYALECITHIN

Non Soluble Food Colours(25g/50g)For colouring chocolate, sweets, cakes.

Dose: As required.

Use: for colouring oils, fats and products lacking sufficient moisture to dissolve colours.

Ask about available colours.

FOODCY...

Liquid Food Colours (100ml)

Dose: As required.

Use: for colouring Royal icing, fondants, liquids, buttercreams and painting onto sugar plaques.

Ask about available colours.

FOODCNAT...

SOSA SOSA

LOUIS FRANCOIS

Lecite/Powdered Soya Lecithin (300g/500g)Lecitina De SojaEmulsifier that facilitates incorporation of air. When used in excess it can affect flavour and is difficult to use with some alcohols & infusions.

Dose: 5-8g/kg.

Use: Uses include stabilising vinaigrettes, create light foams and airs.

SOYALECITHINTEX / LECITINA

TEXTURAS SOSA

COLOUR

DRACLIQ

Dracula Moving (100g)A natural food colouring which reacts to different pH levels by changing colour within a certain colour spectrum; red - purple.

Dose: as required.

SOSA

GLICE / GLICEMUL

Glice/Glicemul (300/500g)Increases the fusion point of fat which makes solids or semi-solids.

Dose: 30-60g/kg.

Use: To create fat based emulsions such as olive oil or hazelnut spread.

Application: Heat your fat based liquid (olive oil, praline etc) to 60°C, add Glicemul flakes, mix until dissolved and allow to cool for 6 hours in the fridge.

TEXTURAS SOSA

9


Coffee Paste Arabian (1.5kg) Café AràbigaAdd as required for a rich coffee flavour.

COFFEEPASTESOSA

Carob Powder (150g / 250g) Carob comes from the pod of a tree that grows along the Mediterranean Sea. The pod contains a sweet, edible pulp. Once dried and roasted, the pulp is ground into a powder called carob powderUnlike chocolate, carob is naturally sweet, low in fat, high in fiber, contains calcium; it is also free from caffeine.

Dose: Carob can replace cocoa 1-1 if required although it can burn. Set your oven 25°F lower when baking with it exclusively.

CAROBBEAN / CAROBPWD

Liofruit Powders (750g/1kg)Stabilised fruit in powder form for use in soups, sauces, batters, ice creams & smoothies.

Dose: For ice cream add 500g of Liofruit to 1 litre of milk or water.For smoothies add 250g to of Lio fruit to 1 litre of milk or water.

ORANGEPOWDER

Hazelnut Paste (1.25kg) Avellana Torrada Pasta Pura High quality, smooth hazelnut paste made from roasted nuts.

Dose: Use as required. Use: Use for ganache, pralines, desserts, ice creams & baked goods.

HAZEPASTE

Flavour Drops (50g)Aromas50g bottle that comes with dosage pipette and atomiser.

Dose: 2g/kg.Ask about available flavours.

ESS...

Sélect Arôme Essences (115ml)Also ask about our range of natural essences from Sélect Arôme.

Dose: 0.5% of total volume.

FLAVOUR

FLAVOUR

Crumiel (400g) Crumiel is honey in a crystallised state. It enables you to incorporate all the flavour of honey into a vast number of dishes, both sweet and savoury.

Dose: As required.

Use: Add flavour and a crunchy texture.

CRUMIEL

Crutomat (400g) Dehydrated flakes of tomato, intense flavour and attractive orange colour. Crutomat does not contribute any acidity and allows you to incorporate all the flavour of the tomato to dishes.

Use: Pastries, cakes, soups etc.

CRUTOMAT

Freeze Dried Fruit and Vegetable Powders (100g) Enables fresh flavour to be added where moisture is not required. Can also be used as a natural colourant.

Dose: As required.

Use: For meringue, savoury mousse and baked goods. Can also be used to dust salads.

Flavours: Beetroot, Carrot, Spinach, Strawberry and Raspberry.

...

Balsamic Powder (500g) Vinagre Balsàmic En Pols Intense balsamic powder. Dose: As required.

Use: Sprinkle on salads, add to rubs, seasonings and marinades.

POWDERVINEGARBAL

SOSA

SOSA TEXTURAS

TEXTURAS SOSA

SOSA SOSA

10


FLAVOUR + GARNISH

GARNISH

Pistachio Paste (1.25kg) Pistatxo Pasta Pura Sosa Pistachio paste 98% pure ingredients: pistachio, sunflower oil, natural aroma.

Use: Add to cakes, ice creams, chocolate etc.

Dose: As required.

PISTACHIOPASTESO

Parmesan Powder (500g) Parmesan En PolsAdd as required to give the flavour of parmesan cheese.

PARMESANPOWDER

Sea Water Powder (500g) Agua De Mar En Pols The iodine flavour of the sea, low in sodium. Dose: As required.

Use: Can be used in a brine or a dry cure for fish to impart a more natural sea flavour, also in poaching liquor for fish.

SEAWATERPDW

Smoke Flavour Powder (500g)Fum En PolsBlend with any ingredient to give a smokey aroma/flavour. Adds great depth of flavour to sauces, vegetables and mash.

FLAVOURSMOKE80

Tomato Powder (750g)Tomàque En PolsDehydrated tomato powder with an intense flavour. Does not contribute any acidity and allows you to incorporate all the flavour of the tomato and a fantastic texture to your dishes.

Use: Pastries, pastas and other preparations.

TOMATOPOWDER

Yuzu Paste (1.5kg) Yuzu is a citrus fruit and plant originating in East Asia. The Yuzu’s flavour is tart, closely resembling that of the grapefruit, with overtones of Mandarin orange. It is rarely eaten as a fruit, though in Japanese cuisine it's aromatic zest is used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat as lemon is used in other cuisines. It is an integral ingredient in the citrus-based ponzu sauce.

Dose: 50g/1kg

Use: Can be used with liquids or in this easy to use purée form to flavour all manner of things with its pungent citrus kick.

YUZUPASTE

Yopol (400g) Yopol is a powdered yoghurt, it can contribute a unique flavour to all dishes in which it is difficult to apply fresh yoghurt.

YOPOL

SOSA SOSA

SOSA SOSA SOSA

TEXTURAS SOSA

Potato Air Bag Ground (750g) Air Bag Patata GranetGranules of wheat and potato.

Deep fry in hot oil for potato popcorn.

AIRBAGPATATA

SOSA

Pork Air Bag Ground (750g) Air Bag GranetCrispy pork granules made from dehydrated pork skin.

Dose: As required

Use: Deep fry in hot oil until puffed and golden. Drain & season. Add crispy puffed pork texture to finished dishes.

AIRBAG750G

SOSA

11

Chocolate Powder - Maltosec (p.13)Chocolate Freshburst Pearls (p.13)Hazelnut Sorbet - Hazelnut Paste (p.10), Prosorbet (p.19)Marshmallow - Albumina (p.7)


Mini Sugar Pearls (500g) Sweet, shiny, edible balls of sugar to decorate cakes, desserts or baked goods.

Ask for available colours.

PEARLSMINIPURP

Gastro Paints (500g) Create master brush strokes for a striking presentation on plates with these edible plate paints. Impart robust flavours with a simple stroke with great depth of flavour.

Simply brush on the plate for a simple decoration.

Available in sweet beetroot, strawberry, blueberry, mango and vanilla bean.

GASTROP...

Fresh Burst Pearls (150g) Freshburst Pearls consist of a delicate outer skin, encasing a liquid centre and come in various flavours. These little pearls can be used as a garnish and as an ingredient in all types of food and drink. Once in the mouth and bitten into, the liquid centres release a taste sensation across the palate, adding intrigue to all dishes.

Available in balsamic, blackcurrant, chocolate, mango, passion fruit, raspberry, rose, sea water, strawberry.

FRESHBUR...

GARNISHIMAGINATIVE CUISINE

IMAGINATIVE CUISINE

Fruit Crispy (200-300g) Fruita Crispy Freeze dried crispies that give a strong burst of flavour.

Applications: Use as a garnish adding at the last minute (please note the product will become soggy if it comes in contact with moisture). To give a protective coating, coat in a 'fat' such as cooled melted chocolate, butter or cocoa butter, Sosa Praline Paste or Sosa Pro-Gianduja.

Use: Add a burst of flavour to chocolate bars, chocolate lollipops, pralines etc

FRUITCRISP...

Yoghurt Crispy (300g)Iogurt CrispyFreeze-dried, crispy yoghurt pieces.

Can be used as a garnish for desserts or how about adding along with freeze-dried fruit pieces for a different twist on muesli or granola?

CRISPYYOG

SOSA

Malto, Malto Dextrin (1kg) Malto is a carbohydrate obtained from cornstarch molecules, in this case those of tapioca, which have been broken down. It has low sweetening power and can also absorb oils. Presentation in a very fine powder, malto is readily soluble when cold or hot. It becomes a manipulable powder when mixed with oil and dissolves completely on contact with any aqueous medium. Dose: 2 parts Malto to 1 part oil

Use: Great for making “soil” both savoury & sweet.

MALTODEXTRIN

TEXTURAS

Maltosec (500g) Maltodextrin from tapioca. Converts fat to powder. Mix with any kind of fat - hot or cold.

Dose: Two parts Maltosec to one part oil. The more Maltosec you add, the finer the powder.

Use: Create textured powder from melted chocolate, melted butter, nut pastes, praline pastes etc.

MALTOSEC

SOSA SOSA

Obulato Sheets (20xA4 Size)20 edible sheets produced from potato starch. They are ultra-fine and semi transparent without any taste or smell.

The obulato doesn’t contain salt, sugar or gluten which makes it suitable for coeliac preparations. These sheets will melt when in contact with moisture.

OBULATO

Chocolate Stones (750g)Realistic looking edible pebbles that can easily be mistaken for the real thing.

A delicious milk chocolate centre is covered in a white chocolate coating and finished with a hard crispy 'pebble' shell.

A great finishing touch to any modern dessert.

CHOCSTONE

SOSA

13


GELLING

Agar Agar Flakes (28g) Agar agar is a mixture of several different carbohydrates extracted from seaweed where as gelatine is a substance produced from animal protein. It is suitable for vegans, vegetarians and is suitable for most religious diets where as gelatine is not as it’s made from animal protein, mainly pigs.

Dose: The firmness of an agar gel is determined by the amount of agar used to create the gel. The more agar that is used, the firmer the gel will be. Typically 0.2% agar is used for soft gels increasing up to 3.0% for firmer gels.

AGARAGAR

GARNISH + GELLING

Chocolate Popping Candy - Pop Rocks (210g) Also known as Poprocks & Crackle Crystals these Carbonated sugar crystal have been coated with cocoa butter then dipped in milk chocolate.

Sparkys (Pop Rocks) is a grain of approx 4.5mm diameter, coated with cocoa butter, with a unique fizzing and crackling effect in the mouth.

POPINGCANDYCHOC

SOSA

Chocolate Popping Candy (900g) Peta Crispies XocolataChocolate coated popping candy. The chocolate gives a protective layer allowing you to use as an inclusion to ice cream, ganache, mousse without the candy exploding until eaten. Do not heat or add to a hot mix it will melt the chocolate & activate the popping.

Applications: Use as a garnish or fold in to cold mixes.Product Usage: Use as a garnish or add a popping effect to ice cream, mousse, ganache etc. POPINGCANDYCHOCS

Space Dust Popping Candy (500g) Peta Crispies Neutre

Carbonated sugar which gives a fizzing sensation upon contact with liquid in the mouth.

A useful addition when creating a dessert or sweet canapé.

POPPINGCANDYSPAC

TEXTURAS

Neutral Popping Candy - Pop Rocks (210g)Also known as Poprocks & Crackle Crystals these carbonated sugar crystals are coated in cocoa butter.

Sparkys (Pop Rocks) is a grain of approx 4.5mm diameter, with a unique fizzing and crackling effect in the mouth.

POPINGCANDYNEU

TEXTURAS SOSA

Agar Agar (500g) Vegetarian gelling agent that gives odourless, colourless semi gels & jellies. Creates a jelly that is heat resistant to 90°C and can be melted & reset if desired. Not resistant to freezing. Not very flexible.

Dose: 2-15g/kg depending on desired hardness. Mix in at room temperature then bring to the boil. If using dairy, bring to the boil in a little water before mixing in. Use: Clear juice using agar for filtration. Use for semi gels, pliable ganache and jelly.

AGARAGAR500 / AGARAGAR1KG

TEXTURAS SOSA

Alginate HV (1kg) Forms an insoluble and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: Chantilly cream, chocolate mousse, pastry cream, speciality dairy products. Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).

Dose: 0.1g to 1g/litre.

ALGINATE

Aspic Jelly (1kg)Aspic Jelly is a savoury gelatin made from consommé or clarified stock. Because consommé is high in gelatin, it hardens when it cools, forming aspic. Aspic can be prepared as a mould with various ingredients such as meat, vegetables or egg set into the mould. The aspic is chilled and then sliced and served. Aspic can also be used as a glaze for appetizers and cold food platters.

ASPICJELLYMAGGI

Elastic (750g) Very elastic gelling agent of vegetable origin. A mix of Carob bean gum & Carrageen. Heated to 90-100 degrees before use. Melting temperature 45 degrees. Resists freezing.

Dose: 25-50g/kg.

Use: Pour the powder with the rest of the solids over the liquid and heat. Great for making wrapping gels and use in making fruit sheets to layer and follow food contours.

ELASTIC

SOSA

LOUIS FRANCOIS TEXTURAS SOSA

14


GELLING

Gellan (400g) Gellan is a recently discovered gelling agent obtained from the sphingomonas elodea bacteria. Gellan allows us to obtain a firm gel that slices cleanly and withstands temperatures of 70°C (hot gelatine). It is sold as a refined powder which when mixed with the required ingredient, heated to 85°C then allowed to cool allows you to make a rigid, firm gel which slices cleanly. Use for example to make clear tagliatelle.

Saffron TagliatelleIngredients: 250g unsalted consommé, 10 saffron threads, 4.8g Gellan.

GELLANGUM

Iota (500g) Iota is a gelling agent extracted from a type of red algae, Iota has very specific characteristics and produces a soft, elastic gel. It can be used to make hot gelatins. Iota is sold as a refined powder which dissolves whilst cold and is heated to 80°C for gelification. Iota can be used to make a soft gel from liquids such as milk or fruit juice.

IOTA

Kappa (400g) Kappa is a gelling agent extracted from a type of red algae. It produces a gel with a firm, brittle texture which can be used to coat ingredients. Kappa is sold as a refined powder which is mixed whilst cold and brought to the boil for rapid gelification. This product starts to gel when warm, needs to be worked with quickly. Coats well, giving a smooth, fine finish. Also freezes very well, giving a good texture. Short strands make this a robust gel that breaks up in the mouth.

Rapid gelification allows it to cover an ingredient. Once gelled, it can withstand temperatures of up to 60°C.

KAPPA400G

Fish Gelatine200 Bloom Powder (1kg) Deodorised gelatine originating from fish.

Recommended for halal and kosher products as well as pescetarian diets.

Same uses as 200 bloom powder gelatin.

Bloom describes the weight in grams needed of a probe to push the surface of the gel down by 4mm without breaking the surface.Method devised in 1925 by O.T. Bloom.

GELATINEFISH

Leaf Gelatine (1kg)Product in thin leaves Gold quality 200 Bloom.

Approx 500 leaves per box.

GELATINEG

Gelburger (500g)Gelburguer A mixture of alginate & calcium together with a retardant which creates a vegetarian sticking agent that is heat resistant.

Dose: 10-15g/kg.

Use: Mix with desired product, can be used with any kind of food. May be difficult to use with food rich in calcium.

Good for burgers, tartare or terrines.

GELBURGER

Instangel (500g) Gelatine of animal origin which is a very elastic gelling agent and a substitute for gelatine leaves. Melts when heated.

Dose: 50g/kg (1 sheet of gelatine= 8g Instangel). Apply cold, acts about 20 minutes after application.

Use: Jellied foams, mousses.

If you want to wrap fudge or sweets in an edible wrapping?

Ingredients: 200g water, 10g Instangel, 0.1gr. Glycerine.

Mix all ingredients. Heat the mix to dissolve the gelatine, use a spoon to avoid incorporating air. Fill a small plate or metal tart case with just enough mixture to cover the case. Dry overnight at approx. 35°C. Separate the edible wrapping and store in an air tight container.

INSTAGEL

Meat Glue Activa EB (1kg) Activa EB Transglutaminase (Meat Glue), is an enzyme with the ability to cross-link proteins. Easy to handle, with no effect to flavour it is used in the kitchen as a meat & fish glue. Produced by a microbial fermentation of a naturally occurring organism. Various forms of transglutaminase are found in animal, plant and microbial sources.

Warning: Users must use gloves, mask and goggles to prevent inhalation.

ACTIVA


SOSA TEXTURAS

SOSA TEXTURAS

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Ham Hock Croquette - Pork Air Bag Flour (p.8)


NH Pectin Nappage (1kg)A gelling agent that melts when heated, then solidifies once cooled.

Fillings, pastry toppings with undiluted fruits.

Dose: 10g/kg of weight.

PECTINNAPP

GELLINGYellow Pectin (1kg) A gelling agent that gives an irreversible gel when heated in acidic, and sweet environments (DE above 75%).

Dose: Paste candies 10-12g/kg of total weight.

PECTIN

Metil (300g) Can be used hot or cold with different results. Hot it gelifies, cold it thickens. Gelifying power varies depending on the ingredients it is mixed with. Can create a false meringue or stiff foam, be used to create dumpling-like sponges. Also a good option as a hot food glue.

Use: To stick hot products or to make hot foam: Mix cold, shaking vigorously, and leave to rest in the refrigerator until it reaches 4°C. Next apply temperature up to 55°C. When the product cools it loses gel capacity and becomes liquid.

METIL300G

Fruit Pectin NH (500g) Sosa fruit pectin is a gelling agent and thickener that can be applied to pulps and juices, it activates exclusively with the incorporation of an acid component.

Dose: 10g/kg – marmalade, 20g/kg pâté au fruits.

Use: Mix with sugar and add citric acid, heat up to 105 degrees 0C.

PECTINAPPSOS

X58 Pectin (1kg) A gelling agent that gives a thermo-reversible gel in presence of calcium ions.

Neutral water based toppings for cakes, sponges and biscuits.

Ideal for low sugar topping.

PECTIN58

Pro-pannacotta (800g)Pro-pannacotta Iota Creates a soft gel for pannacotta, flans, puddings, cuajadas and drinkable jellies. Pro-pannacotta doesn’t allow freezing and may be heated up to 50 degrees.

Recipe suggestion: Mango Pannacotta250g milk, 250g cream, 40g Mango paste, 2g SOSA Caruba gum, 25g sugar, 3g SOSA Pro-pannacotta (Vegetarian setting agent).

PROPANNACOTTA

Transglutaminase (500g) Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.

Additionally, TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production, among other applications.

Primary uses of transglutaminase include:

• Making uniform portions that cook evenly, look good, and reduce waste.

• Binding meat mixtures like sausages without casings.

• Making meat combinations like bacon and scallops.

• Producing special effects like meat noodles, meat and vegetable pastas, etc.

TRANSGLUTAMINASE

Veggie Gel (500g) Gelificant Vegetal En PolsThis vegetarian gelatine consists of the natural ingredients Carrageen (an algae species) and resin (carob tree). Simply stir into cold liquids then heat to 90°C and allow to cool below 60°C to activate as a gelling agent. Dose: 50g per kg.

Use: This product produces a gel with great transparency and elasticity.

VEGGIEGEL

TEXTURAS LOUIS FRANCOIS

LOUIS FRANCOIS

SOSA LOUIS FRANCOIS

SOSA

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PRESERVING

SPHERIFICATION

Sodium Citrate + pH Meter Sodium citrate and test stripes; Increases the pH (from acid to basic).

Dose: Depending on the acidity of the product.

Use: Mix with the liquid which requires the pH level altered.

Applications: To correct the pH levels of liquids, especially for direct spherification.

CAROBGUM

Clorur (750g)A calcium salt which in the spherification process is used to react with the Alginate and make the liquid sphere.

Dose: 8-10g/kg.

Use: Mix clorur with mineral waterField of application: Bath for carrying out direct spherification.

Notes: After taking out of the bath - wash in water.

CLORUR

Gluconolactat (750g)Gluconolactate (Calcium Gluconolactate) – Calcium Lactate Gluconate (also called calcium gluconolactate) is a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium. It is perfect for the technique of reverse spherification, while adding no flavour whatsoever to the end product. In the food industry it is used to enrich products with calcium.

Use: Spherification.

Dose: 15- 20g per litre.

GLUCONOLACTAT

Potassium Sorbate (1kg) Used to inhibit moulds and yeasts in many foods, such as cheese, wine, yoghurt, dried meats, soft drinks and baked goods.

Use sparingly as can be harmful if maximum allowed dose is exceeded.

Maximum Allowed Dose: 1.5g/kg of weight.

POTASSIUMSORB

Nougasec (1kg) Dramatically reduces the effects of humidity damage to cooked sugars, Nougasec ensures a longer shelf life to your nougatines, nougats and pralines. Prevents sweating and clumping of cooked sugars, which are notoriously difficult to conserve.

Dose: 7 to 10% of the weight of sugar that is used. Do not change your recipes nor your methods. Just add the corresponding measure of Nougasec by mixing with sugar.

Net weight: 1kg.

NOUGASEC

Algin, Sodium Alginate (500g) Algin is a natural product extracted from a brown algae that grows in cold water. Algin is the ideal product for achieving spherification.As a refined powder, Algin gels in the presence of Calcic. It dilutes while cold with strong agitation. It need not be heated to produce spherification. Needs to be used with the other spherification products for preparation of spheres.

Algin Bath 6g Algin to 1000ml low calcium water.

ALGIN

Calcic, Calcium Chloride (600g) Calcic is a calcium salt traditionally used in cheese making. Calcic needs to be used in conjunction with Algin to enable the spherification process to work. It is highly water soluble with considerable calcium content and therefore makes an ideal reactant. Calcic also has a great moisture absorption capacity and is sold as granules.

CALIC

Gluco (600g) Gluco consists of calcium gluconolactate, a mixture of two calcium salts (calcium gluconate and calcium lactate) that produces a product rich in calcium and perfect for the technique of Inverse Spherification.Presentation is in powder form. Soluble in cold liquids. To avoid difficulties in dissolving, add Gluco before any other powder product. Problem free in acidic, alcoholic or fatty mediums.

GLUCO

Citras, Buffer Salt (600g) Citras is a product made from sodium citrate, obtained mainly from citrus. It has the property of reducing the acidity of foods, and therefore makes it possible to achieve spherical preparations with strongly acidic ingredients. Citras dissolves easily and acts immediately. Citras is also highly water soluble and is sold as a refined powder.

SODIUMCITRATE

PRESERVING + SPHERIFICATION


TEXTURAS TEXTURAS

SOSA TEXTURAS SOSA

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SWEET

STABILISE + SWEET

Promousse (3kg) Thickening agent and stabilizer, adds a creamy texture without the use of egg.

Dose: 70-100g/kg.

Use: Mix with blender for complete incorporation: No heat necessary.

Application: Add to any kind of liquid e.g. milk, whipped cream, fruit pulps…

PROMOUSSE

STABILISE

Procrema 100 Cold (3kg) Ice cream stabiliser containing a mixture of stabilisers, fats, emulsifiers & sugars. Works with any kind of liquid or semi-liquid, whether based on water or fruit juice.

Dose: 100g/kg. Use: Blend well with a cold base mix. Allow to rest 3 hours then blend again before churning or freezing in a Pacojet. This then makes perfect bases for ice creams, stabilized soups and airs. Use with Instangel to make mousse in a creamer gun without the need for egg whites or cream.

PROCREAMA

Stab 2000 (1kg)Stabiliser more particularly used for ice creams.

• Emulsifier that distributes raw fatty materials.• Stabiliser for the water-based elements of a mixture and prevents crystallization. • Provides creaminess and facilitates expansion.

Dose: 3-5g/litre.

STAB2000

Prosorbet 100 (3kg)Prosorbet 100 cold is perfect for stabilising sorbets or cold soups.

Dose: 100g/litre.

Use: Mix into cold liquids. Leave for 24 hours for best results.

PROSORBET

Super Neutrose (1kg) Stabiliser mainly used for sorbets.

• Improves smoothness, sharpness, creaminess by avoiding crystals• Provides a noticeable gain with expansion• Emulsifies the mix ingredients and corrects its viscosity .• Delays the melting of ice pops.

Dose: 3-5 g/litre.

SUPERNEUTROSE

Dextrose (1kg) Simple powdered sugar with light sweet taste.

Lowers the freezing point for ice creams, and prevents crystallisation.

Allows better binding of flavours and enhances them. Provides a biscuity colour.

Aids fermentation of raised products (in particular sweet breads etc).

Dose: 2-5% of the total weight in general.

DEXTROSE

Atomised Glucose (1kg)Powdered DE40 glucose syrup with light sweet taste.

Gives ice cream an extended shelf life, finer crystals (by its anti-crystallising effect, it is a complement to stabilisers) and a better taste in the mouth when melting.

Dose: 3-5% in relation to total volume.

GLUCPOWD

Flavoured Sugars (500g)Sucres AromatitzatsFlavoured and coloured grained sugar. Grain size similar to Demerara sugar that gives a subtle flavour in dishes. Substitute for regular sugar.

Ask about available flavours.

SUGSOSA...

SOSA

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Manitol (500g)Manitol is a glucose derivative, it can be used in various preparations as a crystallizing agent and is well known for being the shell around chewing gum. Manitol liquefies at 180c and caramelises quickly forming a very hard opaque caramel.It is not suitable for holding moisture.

MANITOL

Fralase (1kg)Breaks down sugars from a solid to liquid state. For example a few drops can be added to a ganache to make it creamier.

Improves softness of confectionery items during storage.

Dose: 0.15-0.45%.

FRALASE

Fresh (Xylitol Powder 750g)Xylitol is a sugar alcohol used as a sweetener which is commercially extracted from corn cobs. It is found in chewing gums and mints and can be used in place of sugar in some recipes.

Dose: As required.

SOSAFRESH

Isomalt (1kg/5kg)A sugar substitute which only has a small impact on blood sugar levels. More resistantto humidity and crystallisation and remains crystal clear after being heated, making it ideal for sugar work.

Dose: 200g in 10-20g of water. Add 20% to fruit purees to create tuiles.

Use: Use to help caramels and tuiles stay crisp for longer.

ISOMALT1KG / ISOMALT5KG

Inverted Sugar (1.7kg) Used in the baking and confectionery industry to prevent recrystallization of sugars and will increase shelf life of baked items by retaining moisture. Will also enhance texture and smoothness to fillings, ice cream and ganache. Similar to Trimoline.

Dose: As required.

SUGINVERT

SWEET + TEXTURE

Fructose Powder (1kg) Fructosa100% fructose powder derived from fruits & honey. The sweetest of all natural sugars. The high relative sweetness and low glycaemic index of fructose makes it ideal for use in reduced-sugar recipes.

Dose: As required. Use: Sweetener for cakes & other baked goods, cereals, dairy, fruit preparations and soft drinks.

FRUCTOSESUG

Sorbitol (Granulated 750g/liquid 1.32kg) An artificial sweetener used in many diet foods. Available in powder or liquid form.

Dose: As required.

Use: Confectionery, frozen desserts, cookies, cakes, truffles, icings & fillings.

SORBITOLGRAN / SORBITOL

TEXTURE

Crisp Film (500g) Crisp Film is a modified corn starch, which forms clear, flexible films without requiring hydration or cooking.

Dose: As required.

Use: Add to pastry and biscuits for an extra crunch. Good for extra crispy tuilles.Use with fruit & vegetable purées to make cannelloni tubes, shapes or baskets. Also use it to create fruit leather.

CRISPFILM

Lactose Powder (750g)Lactose is a disaccharide present in milk, formed by glucose and galactose. Lactose is ideal for preparations with a range of textures similar to sugar, but hardly sweetens them at all.

Top Tip: Mix 100g of liquid to 100g of lactose, heat to 110 degrees C and it will create crystal rocks. Great texture and can be crumbled for a seasoning twist.

LACTOSE

LOUIS FRANCOIS SOSA

SOSA SOSA SOSA LOUIS FRANCOIS

SOSA SOSA

MUGARITZ

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THICKEN

TEXTURE + THICKEN

Guar Gum (250g) Guar gum is ideal for anyone looking for a thickener, emulsifier and firming agent in baked goods, jams and jellies, soups, salad dressings, sauces, syrups, juices and dairy products.

Dose: The normal ratio as a thickening agent is 0.1-1.25% guar gum, even if used in conjunction with other ingredients. If too much guar gum is added the dish will take on a flavor of dried beans.It is soluble in hot or cold water, but has a longer hydration time in cold water. Guar gum also works better when mixed with neutral to slightly acidic liquids.

GUARGUM

Protempura (300g) Create a light crisp batter for your tempura dishes.

PROTEMPURA

Gelespessa (500g) Thickening agent and emulsifier that is heat resistant & allows freezing. Can also be used to suspend.

Dose: 6-15g/kg. Dissolve while cold or hot and blend with a hand blender. Use: For raw coulis, sauces, textured soups and vinaigrettes.

GELESPESSA

Gel Cream (500g)Gelcrem Cold Modified potato starch designed for use as a thickening agent with neutral colour. Gives a creamy texture (similar to pastry cream). Dose: 40-80g/litre. Use: Cold creams and textured soups.Mix in cold or hot as a substitute for corn starch in any kind of liquid.

GELCREAM

Arabica Gum Powder (1kg)Coating agent for almond paste and sweets. A binding agent and thickener. Preserves fruit pulp in drinks. Hydrate in warm water.

Dose: • Milk and ice creams: 4 to 7g/l.• Drinks: 0.2g/l.• Sweet making: 30% to 50% in a solution.• Biscuits and pastries: 0.2g/kg.• Food gum syrups: 20g of Arabic gum per litre.

ARABICAGUM

Trisol (4kg) Trisol is soluble fibre derived from wheat specially produced for fried foods and tempuras, giving a crunchy texture like nothing else. Soluble dust with neutral flavour and scent.

Use: Recommended for the preparation of frying batter and tempura, the result being a crunchy, not at all oily, texture. Just replace 30% of your flour with Trisol.

It is also perfect as a substitute for some sugar in the preparation of dough and biscuits.

TRISOL

Locust Bean Gum (Carob) Thickener and stabiliser that is effective at low doses. For use preferably warm in pastry and in fillings.

Dose: • Cakes 5-10g/kg. • Speciality dairy spreads, flavoured jellied milks 10-20g/kg.• Drinks 5-10g/kg.

CAROBGUM MALTODEXTRINA

Maltodextrina (600g)A bulking agent derived from corn starch which can be used as a replacement for sugar. It can also act as a thickening agent, for example contributing to the chewy texture of caramels.

Dose: As required.

Use: Sugar inhibits freezing so removing it from ice cream will create ice crystals & bad mouth-feel. Replacing sugar with Maltodextrina balances the recipe for 6 hours in the fridge. Comes in little flakes.

Ultratex (400g)A gluten-free, multi-functional, highly dispersible instant thickening starch of use in both hot and cold applications.

Simply add gradually until preferred consistency is achieved.

The hydration is rapid so it thickens very quickly. You can ideally leave it for five minutes or so as the consistency will continue thickening slightly as the starch swells.

Dose: Typical usage levels in liquid systems could be 2-5%.

ULTRATEX

TEXTURASSOSA

LOUIS FRANCOIS SOSA

SOSA

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Xantana Powder (600g)

Xantana is obtained from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It can thicken liquids for suspension and can also retain gas.

• Soluble cold and hot.• It can thicken alcohol.• It is resistant to freezing-unfreezing processes.• Although temperature is applied, it does not lose its thickening properties.

XANTANA

Caramelisation Kit This kit contains enough caramel sugar and caramel alcohol for 50 perfect créme bruleés.

Directions: Remove your créme bruleé from the fridge just before serving. Sprinkle the caramel sugar over the surface then drizzle with the Cookal Caramel alcohol. Light the alcohol either in the kitchen or in front of the guest. After one minute the flame will go out leaving a perfect crisp caramel crust and cold créme bruleé.

CARAMKIT

THICKEN + KITS

KITS

Spherification Starter Kit A basic spherification kit from Texturas, containing everything needed to make all kinds of spherical preparations.

It consists of the three essential ingredients (Algin, Calcic and Citras) for the procedure, as well as the appropriate tools (Eines).

TEXTURASSTARTERK

Molecular Cuisine KitThis kit from Texturas allows you to delve deeper into the world of molecular gastronomy. Includes ingredients to make spheres, pearls and jellies.

Kit contains: Sodium alginate 225g, calcium gluconolactate 225g, xanthane gum 225g, gelatin powder of animal origin 225g, 5 measuring spoons. 1 filtering spoon. 1 measuring syringe. Instruction leaflet.

TEXTURASSTARTERM

Xanthan Gum (1kg)Powder stabiliser and thickener, obtained by organic fermentation.

Good dispersion in cold water. Stable during freezing/defrosting and in acidic environments. Stands up to cutting.

For use in cake, catering, pastry, sweet breads, sauces, drinks, etc.

Dose: 2-5g/kgPre-mix with other powdered ingredients.

XANTHANGUM

LOUIS FRANCOIS

SOSA Starter KitAn introduction Starter kit contains:

30g Gelburger, 30g Maltosec, 7g Caramel Flavour drops, 30g Albumina and set of Micro Scales.

SOSAKIT

SOSA

Spherification Starter Kit Small spherification kit from SOSA allowing you to create spheres of any flavour with a liquid centre, ideal if you are new to spherification.

Contains 30g Alginat, 30g Clorur, 60g Gluconolactat, PH Kit, 2 measuring spoons,litmus paper and instructions.

SOSASTARTERKIT

SOSA

TEXTURAS TEXTURAS

TEXTURAS

EinesEines consists of the most useful tools needed for each step of the spherification process. Containing x2 syringes to create caviar-like drops, dosing spoons for larger spheres and x2 collecting spoons to remove and wash the spherical preparation from the Calcic bath.

EINES

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T U R N E R S F I N E F O O D S

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T U R N E R S N O R T H

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Creativity by Turners Fine Foods

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