Adds airy lightness to your molecular gastronomy
Texturas is a range of products by Ferràn Adria, whose restaurant El Bulli is considered the best in the world. This range of ingredients allows you to try out the techniques of molecular gastronomy at home, in order to create amazing new textures and recipes.
Sucro is a very effective emulsifier made with saccharose. It is very popular in Japanese cooking. It is extremely stable and adds airy lightness to recipes. Insoluble in oily substances, it should be diluted in water or a solution made with water, before being slowly added to an oily substance where it will emulsify.
Accompanied by an explanatory leaflet which provides more information about each of the ingredients in the Texturas range, as well as recipes, advice and instructions for use.
Demonstration of a recipe using Sucro from Texturas by Ferran Adria : Cotton Airs
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