Gelification
What is Gelification?
Gelification allows the preparation of numerous hot and cold jellies, which can be prepared with very different consistencies, firm, elastic, rigid, fragile etc.
History of Gelification:
Gelatines are one of the most characteristic preparations of classic cuisine. They have now evolved in modern cuisine. Until a few years ago, gelatines were mainly obtained using gelatine leaves. However, in 1997, Agar, a derivative of algae, was introduced and is now commonly used.
Kappa an Iota are also obtained from algae and have particular characteristics of elasticity and firmness, which give their own personality.
To complete the gelatine family, Gellan creates the rigid and firm gels and Metil has a high gelling power with great reliability.
Texturas Gelification Range:
There are 5 main products under the Texturas Gelification range: Gellan, Agar, Kappa, Metil & Iota.
- Gellan – Allows us to obtain a firm gel that can be sliced cleanly and withstands temperatures of 90°C. Heat to 85°C, then cool it down to achieve the gelifying effect.
- Agar – A source of fibre and can form gels in very small proportions. Use to make hot and cold gelatines. Mix while cold and bring to a boil, it can withstand temperatures of up to 80°C and gelifies fast.
- Kappa – Produces a gel with a firm, brittle texture, ideal for coating other ingredients. Mix well and bring to a boil.
- Metil – A product that gelifies when heat is applied, it can also be used as a thickener in cold products. Mix cold shaking vigorously and leave to rest in the fridge until it reaches 4°C for hydration, then apply temperature of up to 55°C.
- Iota – Produces soft elastic gelatins, which if broken they can be rebuilt by leaving them to stand. Iota dissolves while cold and once heated to approx. 80°C it will gelfiy. Gelatines made with Iota are suitable to be frozen.
Recipes
Parmesan Spaghetto
Reggiano Parmesan Whey
- 500g Grated Regiano Parmesan
- 450g Water
- Bring the water to boil in a saucepan once boiling add the grated parmesan.
- Stir until the parmesan dissolves, take off the heat and leave to infuse for 15 minutes.
- Pass the parmesan paste through a superbag removing the whey, once finished keep whey and discard the paste.
- Place the parmesan whey in the fridge for approx. 12 hours.
- Separate the whey and the fat that has accumulated.
Reggiano Parmesan Spaghetto
- 300g Reggiano Parmesan Whey
- 4.8g Agar
- 4 PVC Tubes, 0.5cm diameter, 2m long
- 1 Syringe with 0.3cm diameter
- Add the parmesan whey and agar into a saucepan to dissolve the agar, stir constantly.
- Take off the heat and skin to eliminate any impurities.
- Fill the syringe and insert into the tubes.
- Submerge the full tubes in cold water to set the parmesan tubes.
- With an empty syringe, inject air into the tube to push the spaghetto out.
Additional Recipes
