Sucro

SUCROESTER POWDER

It is obtained from sugar (sucrose) and fatty acids.

It can be used to emulsify oils with aqueous products, but it is usually used as a foaming product producing “air”, also with alcoholic products.

Instructions for use:

Incorporate it directly into liquid products.

The emulsifier should be kept on the surface of the liquid.

Usual dosage:

3-5 g/kg for foaming aqueous liquids, 7-8 g/kg for foaming alcoholic products and 12-15 g/kg for foaming oil emulsions in an aqueous medium.

Characteristics and applications:

• Available in 500 gr. and 120 gr. packages.

SUCRÖ – RECIPES

SEAWATER AIR
17 g Lemon
5 g Kaffir lime leaves
0,2 g Yuzu zest
10 g Dry kombu seaweed
10 g Töufood Sucrö
760 g Seawater

Heat the yuzu’s zest to set the aromas out. Put all
the ingredients in a vaccum bag and infusion
them in Sous Vide 1 hour at 70ºC. Cool it in an ice
bath. Swift the mixture and add the Sucrö. Mix
with a hand blender. Heat to 90ºC and cool it.
Whip the air with a hand blender.

APEROL AIR
450 g Aperol
220 g Mineral water (1)
23 g Mineral water (2)
7 g Sugar
6 g Töufood Sucrö

Make a syrup with the water (2) and the sugar.
Mix the syrup with the water (1) and the Aperol.
Add the Sucrö with a rainy mode. Whip with a
hand blender until the air sets.