Surprises
What are Surprises?
The Surprises range by Texturas is a versatile range of products where the main feature is the possibility of consuming them directly, whether on their own or mixed with other ingredients in various types of preparations.
Each product in the range has different characteristics but the one common denominator is their unique special texture. Whether smooth, crunchy or something in between, the texture is what elevates and makes these products stand out.
Surprises can be mixed with other ingredients to create unique preparations, from starters and desserts to more elaborate meals you can easily adapt to different tastes and preferences. The special texture is what makes these products truly unique, offering a sensory experience that enhances the appeal.
Textura's Surprises range:
- Manitol - An odourless crystalline polyol (crystalised sugar alcohol) obtained from fructose or sugars extracted from seaweed or fungus. You can use Manitol for the crystallisation of all kinds or products and it is suitable for diabetics.
- Azuleta - A sugar with the taste, aroma and colour of violets. It can be used to bring a typical floral touch to any pastry or cooking preparation and as a finish for cocktails.
- Choco Sparkys - Small pieces of amber caramel covered with chocolate which burst by contacting humidity. They can add cracking and fizzing effects to numerous dishes.
- Crutomat - Crunchy dehydrated tomato flakes with an attractive bright colour. Adding Crutomat can bring out the full flavour of tomato without adding acidity.
- Crumiel - A dried honey powder from its' crystallised state. By using Crumiel you can incorporate all the flavour of honey into any dish, both sweet and savoury.
- Fizzy - A product with an effervescent effect in the shape of long thick granules which can be consumed directly or dissolved in water. It has a neutral flavour with a hint of citric meaning it can be combined with various flavours and ingredients.
- Sparkys - Small pieces of amber-coloured caramel which bursts when they come into contact with moisture. It can add a cracking and fizzing effect in numerous dishes, providing a unique crunchy and sparkling texture.
- Yopol - A powdered yoghurt which can give a unique flavour to all kind of preparation. Give your sauces, crunchy sweets, biscuits, cakes a yoghurt flavour.
- Malto - A bulking agent obtained from cornstarch molecules by breaking down tapioca and can absorb oils. Use Malto when preparing beverages, dairy products, sweets and soups. It is soluble hot and cold.
- Trisol - A soluble fibre derived from wheat, it can give a crunchy non-oily texture. This has been specially produced for the preparation of frying batter and tempuras and is the perfect sugar substitute for biscuit and cake dough.
Recipes
Puffed Paella Rice
Saffron Water
- 250g Water
- 1g Saffron
- Put the water in a saucepan with the saffron and bring to the boil.
- Leave to rest in the refrigerator overnight.
Saffron Rice
- 50g Saffron water
- 75g Washed rice
- 400g Water
- Put the saffron water in a saucepan with the rice and water and cook at a medium heat for 30-40 minutes until the water if fully evaporated.
- Cool slightly with a little water so that the rice loosens and drain.
- Put the rice in a silicone mould or between 2 sheets of paper and leave in a stove for 12 hours at 60°C.
Paella Mixture
- 30g dry prawn powder
- 60g Crutomat
- 10g Falksalt Salt
- Mix all the ingredients in a coffee grinder
- Pass through a sieve to obtain a very fine tomato and prawn salt.
- Sprinkle over the saffron rice.
Additonal Recipes
