OBLATE ROLL

Features

Totally neutral in taste and smell.
In contact with water, it hydrates and melts; although with fats it does not act or soften. When adding sugar or caramel powder. it resists the moderate heat of the oven up to 190ºC (374ºF). Therefore, it is very common to cover it with powdered caramel and bake or dry it in a dehydrator at 50ºC (122ºF).
Stick with oil or a sealing machine.
Great durability and conservation if kept away from direct sunlight and any humid places. For its conservation, it is recommended to keep it in airtight containers and rely on the use of dryers (Calc).
The texture of the Oblt^R is unique, giving an incredibly aerial and light result.

Applications

Preparation of savory and sweet crunchy products, rolls, ravioli, crunchy base, invisible millefeuille, etc.
The roll format is designed for maximum performance and comfort: for its optimal use, cut to the desired size to brush with textured liquids or sprinkle with candies, dry ingredients or sugars or laminate with fats.
Oblt^R sticks with oil or with a sealing machine.
It is of special interest to complement this technique with our range of Lyo^P (freeze-dried powdered ingredients), for a perfect contribution of color and flavor.

Curiosities

Oblate or Oblat means wafer, naming this product made with potato, lecithin and refined canola vegetable oil. Originally from Japan and popularly used for the prescription of medicines, by wrapping pharmaceutical preparations in powder with it. Since it was discovered by haute cuisine, it has become a widely used ingredient by chefs and pastry chefs.

Dosage

Q/S
Work on a dry surface and avoid all moisture while working with it. Cut with scissors.