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Spuma Instant
Ingredients: maltodextrin, methyl cellulose gelling agent, xanthan thickening agent
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Spuma Instant
110 g Can
$39.99
#66240
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Make creamy foams with almost any type of food. |
With Spuma Instant, many different types of foods can be
transformed into thick foam.
Stable foams increase the surface area of food,
and makes their flavor more intense.
Make foams using a cream siphon or a hand mixer.
Up to 50% oil can be added.
Directions for cream siphon:
Stirring continuously, add 4-8 level measuring spoons of SPUMA i nstant to 100 g (100 ml) of liquid.
Pour into a cream siphon and add the cartridge.
Shake, then artfully spray the foam on spoons or into bowls.
Directions for hand mixer:
Whisk the mixture for 3 to 8 minutes, until it foams to your desired consistency.
Dosage:
Acidic Fruit Juices: 4 measuring spoons per 100ml.
Vegetables, meat, hydrous stocks: 6 measuring spoons per 100g or 100ml.
Mixed or pure milk up to 3.5% fat: 6 measuring spoons per 100ml.
Fatty Stocks up to 50% fat: 8 measuring spoons per 100g or 100ml.
 Fruit Foam
» Stir 10 measuring spoons of SPUMA instant into 200 ml of fruit juice with a whisk
» Whip the liquid with a hand mixer for 5-10 minutes or spray with a cream siphon
Beef Stock Foam
» Stir 12 measuring spoons of SPUMA instant into 200 ml of beef stock with a whisk
» Whip the liquid with a hand mixer for 5-10 minutes or spray with a cream siphon
Carrot Mousse
» Stir 20 measuring spoons of SPUMA instant into a mixture of 200 ml of carrot juice and 50 ml of safflower oil with a whisk
» Whip the liquid with a hand mixer for 5-10 minutes or spray with a cream siphon
TexturePro Spuma Instant (Fasty Hydrating)
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon
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