KAPPA – TEXTURAS by Albert and Ferran Adrià

Description

TEXTURAS Kappa is extracted from a type of red algae (Chondrus and Eucheuma). It is a carrageenan and provides a gel with a firm and brittle texture.

• Composition: Kappa carrageenan is another form of carrageenan extracted from red seaweed but forms strong, firm gels, particularly in the presence of potassium ions.
• Properties: Kappa forms a firm, brittle gel that is commonly used in gelled toppings and coatings (nappage), as well as in firm jellies. The gels are thermoreversible, meaning they melt when heated and reset when cooled.
• Uses: Kappa is ideal for making gelled fruit toppings, nappage for tarts and desserts, and firm gels for layered dishes or garnishes.

Key characteristics include:

• Presentation in refined powder
• Mix cold and bring to a boil.
• Its rapid gelation allows a product to be coated.
• Once gelled, it can withstand temperatures of up to about 60 °C.
• In acidic media it loses part of its gelling capacity.

Perfect for creating innovative textures in culinary applications.

Ingredient: Gelling Agent Carrageenan (E-407) and medium Potassium Chloride (E-508)

Pack Size: 500gr/17.6oz