Description | Unlike other gelling agents, Mëticel gels with increasing temperature. When the product cools, it loses its gelation and becomes a liquid. This allows for fine purees and mincing, so that they melt in the mouth. It can be applied to masses of products for frying, e.g. croquettes to retain water and thus prevent them from breaking during frying. It is a fiber type carbohydrate whose origin is vegetable cellulose. It is very efficient. A 250 gr. package is enough for about 1000 portions of 100 gr. of different products. Characteristics and applications: - It is presented as a finely ground powder.
- Mix cold or warm, stirring vigorously, and let stand in the refrigerator until 4ºC for hydration. Then apply temperature.
- It is a gelling agent that acts completely backwards, it gels when the temperature increases. It begins to gel at 55ºC and above.
- Dosage to obtain very soft gelled products: 2-5 g/l.
- Dosage to obtain consistent gelled products: 5-15 g/l.
- Available in 250 gr. and 45 gr. packages.
MËTICEL – RECIPES VEGAN OMELETTE
100 g Water 3 g Töufood Mëticel 250 g Vegetables Prepare the Mëticel base, heating water at 80-90 ºC. Add the Mëticel, stirring constantly with a stick blender, until thoroughly dispersed. Leave to cool in the fridge at 4 ºC for, at least, 12 h. Sautee the vegetables. Pour the Mëticel base and cook in a pan, as a tortilla. CROQUETTES
500 g Croquettes dough 3 g Töufood Mëticel Prepare the croquettes dough, adding the Mëticel to the milk. Stir constantly with a stick blender, until Mëticel is thoroughly dispersed. Leave to cool in the fridge at 4 ºC, for, at least, 12 h. Fry and serve. FRUIT FOAM
250 g Fruit juice 3 g Töufood Mëticel 6 g Töufood Fishgël Mix 200 g of the juice with Mëticel, at room temperature. Stir constantly with a stick blender until the Mëticel is thoroughly dispersed. Put the mixture in the fridge at 4 ºC for, at least, 12 hours, for a perfect hydration. Hydrate the Fishgël with the rest of the cold fruit juice. Add some cold water, if necessary (it must be 4 parts of cold cold liquid for 1 part of Fishgël). Disperse, heating the mixture up to 50 ºC. Add the mixture of Mëticel and leave it outside the fridge, until reaching, at least, 14 ºC. Place in a container and start beating. Once a little foam is obtained, add the gelatine mixture at about 35-40 ºC, and keep beating constantly until achieving a sponge texture. POTATO GNOCCI
500 g Potato 50 g Cream 100 g Butter 10 g Töufood Mëticel Boil the potatoes and pass them through a manual food mill. Add the boiled cream, butter and Mëticel. Cool in the fridge at 4 ºC. For a correct hydration of the Mëticel cool, preferably, for 12 hours. Make the gnocchi and fry. PASSION FRUIT WOTSITS
125 g Passion fruit 35 g Sugar 1,75 g Töufood Mëticel 3,5 g Töufood Fishgël Mix with a stick blender 75g of Passion fruit with the Mëticel, until it is thoroughly dispersed. Leave to cool in the fridge at 4 ºC for, at least, 12 hours. Once cooled, leave to rest until achieving up to 14 ºC. Mix the remaining 50 g of Passion fruit with the Fishgël, previously hydrated in cold water (1 part of Fishgël in 4 parts of cold water). Then, heat gently at 35 ºC, approximately. Blend the Mëticel, the sugar and the Passion fruit at 14 ºC and add the gelled Passion fruit. Beat the mixture until achieving a merengue texture and fill a pastry sleeve in the desired shape (Wotsits, e.g.). The preparation can be dehydrated to make it crunchy. HOT CHOCOLATE ICE CREAM
375 g Milk 25 g Sugar 13 g Glucose syrup 10 g Cocoa powder 23 g Chocolate 70% 9 g Ice Cream Stabilizer 10 g Töufood Mëticel Heat the milk at 40 ºC. Add the sugar, glucose, stabilizer and bring up to 85 ºC. Bring down to 50 ºC, add the coat and the cocoa and disperse it with a stick blender. Add the Mëticel, strain and leave to rest for 6 hours. Mix with the stick blender and leave in the fridge. Heat water and add a tablespoon of the frozen mixture. Add a couple of minutes, strain, dry and serve. |