| Disaccharide carbohydrate made by two linked molecules of glucose, derived from processed starch.
Characteristics and uses:
Trehalöse has a sweetening power, approximately, half that of table sugar (0.45% times) and has a protective effect on membranes and proteins in drying or freezing processes.
It has also the quality to notably absorb water and to reduce its activity. Thus, Trehalöse maintains the spongy texture of pastry dough, biscuits and other similar products with a high percentage of humidity (between 7-9%). In foods with a low water content (between 2-5%), such as cookies, crackers and tea biscuits, it preserves its crunchy texture.
It is used in the food industry to protect structures, such as proteins in surimi. It also acts as protective barrier against humidity in some products, like yogurt with cookies.
Suggested ratio: according to recipe.
Recipes: TREHALÖSE – RECIPES DONUT
580 g Flour
100 g Sugar
100 g Töufood Trehalöse 200 g Egg
20 g Oil q/s Anise
q/s Lemon zest Oil for frying Mix the eggs and the sugar in a bowl and beat vigorously. Keep beating and add the oil and the
chosen aromatizers. Sift the flour onto a flat work surface, forming a volcano-shaped and add
the previous mixture until achieving a consistent dough. Mix thoroughly and let resting for, at
least, 30 minutes. Make the donuts by stretching the dough, making long sticks of about 1 cm
diameter and joining the ends. Deep fry them. Once golden, you can sprinkle some icing sugar on top
or a mixture of sugar and Trehalöse, aromatized sugars, ground cinnamon, etc. CHOCOLATE MOUSSE
200 g Milk
5 g Töufood Fishgël 350 g Chocolate
68 g Egg whites
75 g Töufood Dextröse 25 g Töufood Trehalöse
1 g Töufood Cream Tartär 1 g Töufood Albümin Egg 275 g Cream Heat the milk up to around 50 ºC and add the Fishgël, previously hydrated in cold water (1 part of
Fishgël in 4 parts of cold water). Pour on to the half melted black chocolate and mix with a stick
blender. Make a meringue, heating the egg whites with the Albümin Egg, the Dextröse and the
Trehalöse up to 60 ºC and whisking fast until stiff peaks are formed and the mixture is cold. When
the chocolate is at 32-33 ºC, add the cold meringue. To finish, add the half whipped cream until
achieving a mousse texture. Place in moulds.
MOUSSE OF CREAM CHEESE
300 g Cream cheese 80 g Water (1)
150 g Water (2)
8 g Töufood Albümin Egg 50 g Sugar
30 g Töufood Trehalöse 6 g Töufood Fishgël
24 g Water (3) Whip the Albuümin egg with the water (1), the sugar and the Threalöse to make a meringue. Hydrate
the Fishgël with water (3), mixing it and waiting for a minimum of 10 minutes. Heat the fishgël
paste at 40ºC. Add water (2) and cream cheese. Whisk. When the mixture is at 27-28ºC, add the
meringue and mix gently. Fill the molds and
store in a refrigerator. | 
