Garde Manger Level 2 - Texture Modifiers.pdf

Spherification Line – Algin A natural product extracted from brown algae that grow in cold water regions of Ireland, Australia, New Zealand, South Africa. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. Char...

Spherification Line – Algin A natural product extracted from brown algae that grow in cold water regions of Ireland, Australia, New Zealand, South Africa. Depending on the part of the algae that has been refined, the texture and Calcic reactivity of each alginate varies. Characteristics: Presented in a refined powder. Gels in the presence of Calcic. Dilutes while cold with strong agitation. It need not be heated to produce Spherification https://www.albertyferranadria.com/images/te xturas-sferificacion-algin.jpg 1/7/2024 Garde Manger Level 2 6 Spherification Line – Citras A product made from sodium citrate, obtained mainly from citrus; it is usually used in the food industry to prevent darkening of cut fruits and vegetables. It has the property of reducing the acidity of foods, and using it makes it possible to achieve spherical preparations with strongly acidic ingredients. Dissolves easily and acts instantaneously. Characteristics: Presented in a refined powder. Highly water soluble https://www.albertyferranadria.com/images /texturas-sferificacion-citras.jpg 1/7/2024 Garde Manger Level 2 8 Spherification Line – Calcic This product is a calcium salt traditionally used in the food industry, for example in cheese making. Calcic is essential in the reaction with Algin that produces Spherification. It is the ideal reactant for its high-water solubility, considerable calcium content. Characteristics: Presented in granules. Highly water soluble. Great moisture absorption capacity https://www.albertyferranadria.com/images/t exturas-sferificacion-calcic.jpg 1/7/2024 Garde Manger Level 2 7 Spherification Line – 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, while adding no flavor. Characteristics: Presentation 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 https://www.albertyferranadria.com/images/texturas- sferificacion-gluco.jpg 1/7/2024 Garde Manger Level 2 9