Glaseado de Fresa - Fruit Pectin NH · Trehalosa · Glucosa - Texturizantes / Azúcares Técnicos
20.5 هزار بار بازدید -
7 سال پیش
-
Ingredients:250 g Strawberry puree 1250
Ingredients:
250 g Strawberry puree 1
250 g Strawberry puree 2
200 g Sosa Trehalose
15 g Sosa Fruit Pectin NH
240 g Water
170 g Sosa Liquid Glucose
20 g Lemon juice
0,2 g Sosa Basil Natural Aroma
Elaboration:
Mix water with strawberry puree 1 and Glucose.
Heat up to 40ºC.
Separately, mix Fruit Pectin NH with Trehalose.
Sprinkle the solids mixture on top of the puree at 40ºC. Stir until well dissolved.
Bring to a boil and simmer for 1 minute.
Add lemon juice and strawberry puree 2 and mix with a whisk.
Add Basil Natural Aroma and finish mixing.
Film making contact and allow jellifying in the fridge overnight.
To use the glaze, once jellied, blend and use between 35ºC and 40ºC.
250 g Strawberry puree 1
250 g Strawberry puree 2
200 g Sosa Trehalose
15 g Sosa Fruit Pectin NH
240 g Water
170 g Sosa Liquid Glucose
20 g Lemon juice
0,2 g Sosa Basil Natural Aroma
Elaboration:
Mix water with strawberry puree 1 and Glucose.
Heat up to 40ºC.
Separately, mix Fruit Pectin NH with Trehalose.
Sprinkle the solids mixture on top of the puree at 40ºC. Stir until well dissolved.
Bring to a boil and simmer for 1 minute.
Add lemon juice and strawberry puree 2 and mix with a whisk.
Add Basil Natural Aroma and finish mixing.
Film making contact and allow jellifying in the fridge overnight.
To use the glaze, once jellied, blend and use between 35ºC and 40ºC.
7 سال پیش
در تاریخ 1396/06/30 منتشر شده
است.
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