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Offbeat - Andrey Dubovik99.00€
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Arte Heladero
The magazine of artisanal ice cream
Digital Edition - Evolution By Jordi Puigvert
39.90€
Tax included
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Evolution
Evolution focuses on the so-called technological ingredients. Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.
About Copyright
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- Size
- online (PDF)
- Language
- English
Spanish - Author/s
- Jordi Puigvert
- Softcover
- 240 pages
- Skill Level
- Professional
EVO_EBOOK
988 Items
Ingredients
To whip: Albumin powder
To gel: Kappa, Iota, Instant gelatin powder, Gellan gum, Agar agar, kuzu
For creams and sauces cold and hot process: Refined corn starch, Modified potato starch
To stabilize, emulsify and thicken: Carob gum, Guar gum, Mono and diglycerids of fatty acids, Glycerin, Xanthan gum
Structuring agent: Tapioca maltodextrin
Applications
1. Marshmallow made with albumin powder: Passion fruit marshmallowter-eight marshmallow
2. Raspberry macaroon
3. Raw green apple meringue
4. Dehydrated meringue
5. Toffee crémeux
6. ‘Heat-resistant’ raspberry
7. Cocoa caviar, Coconut cavia
8. Whipped gel
9. Instant strawberry glaze
10. Glutinous lychee
11. Chocolate rocks
12. Pistachio, yogurt and crispy fruit block
13. Raspberry cream filling
14. Lemon curd
15. Mousses and frozen mousses
Recipes
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