It is a fiber-type carbohydrate, whose rapid gelling speed and firm and adaptable consistency allows it to be used as a coating, i.e., as a gelled coating for other products. It is a type of carrageenan extracted from different varieties of red algae, especially Chondrus crispus and Gigartina. Once gelled, it can withstand temperatures up to 70-80 ° C. It is extremely efficient. A 400 g package is sufficient for approximately 700 servings of 100 g of vegetables. Characteristics and applications: - It is presented as a finely ground powder.
- It is mixed cold with strong agitation and brought to boiling point.
- The gelation is very fast. In acid media it loses part of its gelling capacity.
- Dosage to obtain gelled products: 5-10 g/l.
- Available in 400 gr. and 95 gr. packages.
KÄPPA – RECIPES BASIL COATED TOMATOES
250 g Basil water 2,5 g Töufood Käppa q/s Cherry tomatoes Mix half of the basil water with the Käppa, with a stick blender. Bring to the boil at medium heat, mixing constantly, without stopping. Remove from heat and add the rest of the basil water. Gelation will start, when reaching a temperature of 50-60 ºC. Plunge the tomatoes and wait a little until the gelatinous layer is formed. Leave to cool on a tray with parchment paper, until a gelatinous texture is achieved. BOLETUS WITH MUCHROOM AMBER
30 units Boletus 200 g Mushroom broth 3 g Töufood Käppa Mix the mushrooms broth and the Käppa, with a stick blender. Bring to the boil at medium heat, mixing constantly, without stopping. Remove from heat and skim off any foam from the surface. Plunge the mushrooms slices in the broth and eat up to 50 ºC, approximately, until a film is formed around the Boletus Edulis (mushrooms), creating an “amber” effect. Remove. Leave to cool on a tray with parchment paper, until a gelatinous texture is achieved. STRAWBERRIES WITH CREAM
500 g Strawberries 100 g Sugar (1) 25 g Vinegar 2,5 g Töufood Käppa 350 g Cream 75 g Sugar (2) 1 g Töufood Xanthän Cut the strawberries into cubes and marinate them with the sugar (1) and the vinegar. Strain the juice they release and add the Käppa. Bring to boil. Stretch a transparent film and arrange the strawberry juice in the form of circles on the film. Whip cream with the sugar and the Xanthän. Put a portion of chantilly on top of each circle and close the balls. |