molecular gastronomy

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DevelopedbyAlbertandFerranAdriàThe Texturas line is the culmination of Albert and Ferran Adrià’s rigorous experimentation in their lab at elBulli in Roses, Spain. As pioneers of molecular gastronomy, Albert and Ferran Adrià’s products have truly been put to the test and perfected.

ComprehensiveCollectionFrom spherifi cation to gelifi cation, the Texturas line offers all of the products and tools necessary to master complex and innovative culinary techniques.

Cutting-EdgeThe molecular gastronomy movement offers a new way to experience food—from foams to spheres. These new methods have revolutionized the culinary industry, challenged convention, and brought new sensations, tastes, and textures to the palette.

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TexturasAlgin 622010 Alginate 5 g per 1 L

Basic spherifi cation: When placed in a calcic bath it generates a skin on the outside to

make a sphere; continues to gel after being removed from the calcic bath.

Creates fruit and vegetable spheres or “caviar.”

TexturasCalcic 622012 Calcium Chloride 5.6 g per 1 L

Basic spherifi cation: Reacts with algin to make spheres. Assists in the creation of fruit and vegetable spheres or “caviar.”

TexturasCitras 622013 Trisodium Citrate Dihydrate Variable

Spherifi cation/pH alteration: Lowers acidity in products going

to be used for spherifi cation.Allows for the creation of spheres with acidic foods,

such as passion fruit and mango.

TexturasGluco 622020 Calcium Lactate and Calcium Gluconate

20 g per 1 L

Inverse spherifi cation: Add to product and place in algin bath

to create a sphere from inside out; stops gelling when removed from algin.

Creates spheres or “caviar”; works very well in acidic, alcoholic, or fatty mediums.

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ION TexturasLecite 622023 Soy Lecithin 6 g

per 1 L Mixing immiscible liquids. Creates airs and foams from water-based liquids, like purées.

TexturasGlice 622019 Mono-Diglyceridesof Fatty Acids

9 g per 1 L Mixing immiscible liquids. Creates a solid from a liquid, such as spreadable olive oil.

TexturasSucro 622027 Sucrose Fatty Acid Esters

10 g per 1 L Mixing immiscible liquids. Creates airs and foams from alcohol mediums.

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Emulsifi cation: Mixing immiscible liquids and converting them into pastes, airs, and foams.

Spherifi cation: Controlled gelifi cation of a liquid which produces spherical forms.

622010 TexturasAlgin1can:17.6oz/500g

A powder that gels in the presence of calcic; dilute in cold liquid with strong agitation; does not have to be heated to produce spherifi cation.

622012 TexturasCalcic1can:17.6oz/500g

Granules with a high water solubility and calcium content which allows for the production of spheres.

622013 TexturasCitras1can:21.2oz/600g

A powder that dissolves easily and is obtained mainly from citrus; reduces the acidity of foods and makes it possible to achieve spherical preparations with strongly acidic ingredients.

622020 TexturasGluco1can:21.2oz/600g

A powder used to execute the technique of inverse spherifi cation; adds no fl avor to food; soluble in cold liquids; for the best results add Gluco before all other powder products.

622016 TexturasEines1can:6.7oz/190g

Essential tools for each step in the spherifi cation process; syringes are used to create drops when making spherical caviar ; dosing spoons are for larger preparations; collecting spoons are used to remove and wash the spherical preparation from the bath.

622023 TexturasLecite1can:10.6oz/300g

A powder for transforming juices and other liquids into airs and foams or emulsifying sauces; mix powder into cold liquid with strong agitation.

622019 TexturasGlice1can:10.6oz/300g

Flakes that can combine a liquid and a fat; Glice must fi rst be added to the fat and then the liquid; insoluble in water, will dissolve in oil heated up to 140°F/60°C.

622027 TexturasSucro1can:21.2oz/600g

A powder that combines a liquid and a fat; must be dissolved in water fi rst and then slowly added to the fat; it is insoluble in fat.

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Spherifi cation and Emulsifi cation

Gelification: Generating elasticity and firmness in liquid.

Thickener: Assists in thickening liquid substances without distorting taste.

622029 TexturasXantana1can:21.2oz/600g

A powder that helps to suspend objects in liquid without sinking; can retain gas and thicken alcohol; cold and hot soluble; highly resistant to freeze-thaw processes; does not lose thickening properties when heated.

622022 TexturasKappa1can:14.1oz/400g

A powder that produces a gel with a firm, brittle texture. Mix while cold and bring to a boil; can withstand temperatures of up to 140°F/60°C once gelled. In acidic mediums, it loses part of its gelling capacity.

622026 TexturasMetil1can:10.6oz/300g

A powder that gels when heat is applied; when cold it acts as a thickener. Dissolve in cold liquid, shaking vigorously. Leave to rest in the refrigerator until it reaches 39.2°F/4°C, heat up to 131°F/55°C to gel. When it cools it loses gel capacity and becomes liquid.

622009 TexturasAgar1can:17.6oz/500g

A powder that forms gels in small proportions; mix while cold and bring to a boil. Gelification is fast; once gelled, it can withstand temperatures of up to 176°F/80°C. Allow it to rest for optimal gelification. In acidic mediums it loses part of its gelling capacity.

622021 TexturasIota1can:17.6oz/500g

A powder that generates a soft, elastic gel. Dissolve in liquid while cold and heat to about 176°F/80°C for gelification. Soft gel forms after cooling; thermo-reversible.

622018 TexturasGellan1can:14.1oz/400g

A powder that when heated to 185°F/85°C, dissolved, and then allowed to cool achieves a gel effect; loses its gelling capacity in concentrated saline solutions; thermo-reversible.

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TexturasAgar 622009 Agar–Agar2–4 g per L Creates a gel with a soft texture

in final product. Use to make jellies, fluid gels, and “pastas.”

TexturasMetil 622026 Methylcellulose30 g per L A plant-based powder that forms a gel to

adhere food together when heated.A non-permanent food adhesive best used for encrusting proteins

with vegetables or breadcrumbs.

TexturasGellan 622018 Gellan Gum20 g per L Creates a firm gel that slices cleanly and

withstands temperatures of 194°F/90°C. For heat resistant fillings and the creation of flavored “pastas.”

TexturasKappa 622022 Kappa Carrageenan and Sodium Chloride

22 g per L

Creates a gel with a strong, firm texture. Can be combined with Iota for a

creamier texture.For creating modern versions of traditionally cooked desserts,

such as no-bake custards.

Texturaslota 622021 Carrageenan (Iota) and Sodium Chloride

6 g per L

Creates a gel with a creamy texture. Can be combined with Kappa for a

firmer texture.For creating modern versions of traditionally cooked desserts,

such as no-bake custards.

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Xantana 622029 Xanthan gum Variable Increased viscosity. Use for salad dressings, sauces, and inverse spherification.

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622002 TexturasBasicSpherificationKit1kit:5.73lbs/2.6kg

Includes the key products needed for obtaining “ravioli,” “caviar,” and other spherical preparations with extremely subtle membranes.

622032 TexturasMiniStarterKit1kit:2.47lbs/1.12kg

Everything you need for inverse spherification, gelification, and thickening. With these products and tools you can obtain spheres of different sizes, make gels, produce airs and foams, or easily find the right viscosity for your sauces, soups, and juices. Kit contains: Algin (3.5 oz/100 g), Gluco (3.5 oz/100 g), Xantana (3.5 oz/100 g), Agar (3.2 oz/90 g), Lecite (2.5 oz/70 g), 1 syringe, 4 dosing spoons of different sizes, 2 collecting spoons, and a recipe booklet.

622001 TexturasInverseSpherificationKit1kit:5.73lbs/2.6kg

An extremely versatile assortment; spheres can be made with most products. Best for ingredients with high calcium or alcohol content. Spheres obtained are very stable and long-lasting; “ravioli” produced can be used as a filling for sponge cakes or mousses to give a “liquid” sensation.

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Kits

622024 TexturasMalto1bucket:35oz/1kg

A powder that is used to absorb oils that uses approximately 2 parts Malto to 1 part oil. Dissolves completely on contact with any liquid medium.

Surprises: Adds various textures when mixed with other ingredients or consumed directly.

622017 TexturasFizzy1can:10.6oz/300g

Long, thick granules with an effervescent effect.

622028 TexturasTrisol1bucket:8.8lbs/4kg

A powder with a neutral taste and smell that is soluble and perfect for frying, but does not leave food greasy.

622014 TexturasCrumiel1can:14.1oz/400g

Small, irregular granules of honey in a crystallized state.

622011 TexturasAzuleta1can:35oz/1kg

A sugar with the taste, aroma, and color of violets.

622015 TexturasCrutomat1can:14.1oz/400g

Crunchy, dehydrated tomato flakes, attractive bright orange color ; does not add acidity and brings out the full tomato flavor.

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TexturasMalto 622024 Maltodextrin (Tapioca Starch) Adds texture; use to make a “powder” out of oily foods such as peanut butter and olive oil.

TexturasTrisol 622028 Dextrin Great for tempura batters or frying applications.

TexturasFizzy 622017 Effervescent Consume directly, cover in chocolate, add to desserts, or grind into a powder to mix with other ingredients, such as fruit or sorbets.

TexturasSparkys 622036 Crackling Rocks Incorporate a crackle and fizz effect into a wide variety of preparations, providing a unique, crunchy, and effervescent texture.

TexturasChocoSparkys 622037 Chocolate Covered Crackling Rocks Incorporate a crackle and fizz effect into a wide variety of desserts, providing a touch of chocolate and a unique, crunchy, and effervescent texture.

TexturasCrumiel 622014 Honey Powder Enables incorporation of honey flavor into a vast number of dishes, both sweet and savory, and adds a crunchy texture. Can be baked for a nut tuile effect.

TexturasCrutomat 622015 Tomato Powder Use as a tomato flavoring or to add color to dishes.

TexturasYopol 622030 Yogurt Powder Brings yogurt flavor to all preparations when it is difficult to use fresh yogurt; great for baked and micro-sponge applications.

TexturasManitol 622025 Manitol Use to add sweetness to foods; suitable for diabetics.

TexturasAzuleta 622011 Violet Sugar Use to bring a floral touch and color to any pastry or cooking preparation, or finish cocktails.

Visit page 61 to see Texturas’ freeze-dried whole fruit products.

Goat Cheese Mousse Tasting Plate

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622025 TexturasManitol1can:24.7oz/700g

An odorless, crystalline polyol that is 50 to 60% less sweet than sugar ; cold soluble, dissolves best with heat.

622030 TexturasYopol1can:14.1oz/400g

Tart and tangy yogurt in a powdered form.

622037 TexturasChocoSparkys1can:7.4oz/210g

Small pieces of caramel enrobed in chocolate with an effervescent effect, which bursts on contact with moisture.

622036 TexturasSparkys1can:7.4oz/210g

Small pieces of spontaneously fragmented and amber-colored caramel with a slightly fruity taste and an effervescent effect, which bursts on contact with moisture.

Goat Cheese Mousse Tasting Plate

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Surprises

622034Texturas Croquanter Kit1box:8stencilsofdifferentshapes,8Teflonbases

A set of 8 stencils and 8 Teflon bases for dehydrating fruit, vegetables, or dried fruit purées in a variety of shapes. Through a simple dehydration process you can obtain delicate mango leaves, crunchy carrot cornets, yogurt shavings, and other preparations that conserve the taste and color of the original products.

622033TexturasTeflonBases1 box: 6 bases

A non-stick Teflon base for dehydrating. Pairs perfectly with the Croquanter Kit; each base is 13 in/33 cm in diameter.

Ingenios: Tools and accessories invented to obtain and create colorful preparations with high efficiency and performance.

622035Texturas Silicasec1 box: 100 tablets

Each tablet is 1.1 in/2.9 cm x 0.4 in/1 cm and has 1oz/27.8 g of orange silica gel, keeping food free from humidity safely and cleanly. When tablets turn white they are saturated with moisture and cease to be effective; absorption capacity is 20 to 50%; avoid temperatures above 302°F/150°C.

622031Texturas Recipe DVD1 DVD: 150 minutes

84 recipes demonstrated in order to showcase Texturas products and molecular gastronomy techniques. A great learning tool that is very easy to understand and follow. A PDF version of the recipes demonstrated is included.

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