FEATURES
It has a whipping effect that allows the production of any foam without the use of standard stabilizers, without depending on any other ingredient to achieve the desired texture.
In a restaurant service, it also ensures a stable foam over time, despite temperature changes, successive agitation and the passage of time.
It is presented in powder form, totally tasteless and acts instantly and without resting.
Apliccations
Hot foams with siphon with any base: water, fat, pulp, infusion, liquefied…aired sauces and demiglaces, grilled foams, light parmentiers, pan-cooked espumas, steamed foams…
Curiosities
It is important to notice that when tasting airy textures, the perception of flavor is lower because the flavor dissipates. Also, in the case of a hot foam, the tasting temperature will be key in the perception of flavor and texture. By using Hot Espuma, we can achieve finishing touches that fit into any point of a menu (snacks, starters, main courses, desserts) and that can be integrated into a dish like any other sauce, juice, or puree.
Dosage
50 – 100 gr / Kg
