The Texture of Nature SAUCE HOLLANDAISE SOUPS EMULSIONS FARCE SAUCES FOAMS STABILITY LIGHTNESS INDIVIDUALITY ICE CREAM/ SORBETS
The Texture of Nature BASIC textur FEATURES allergen free (EU regulation*) plant-based, vegan food calorie reducing free from additives gluten free lactose free E-number free successful results fast easy handling can be used warm and cold modified melting behavior for frozen applications light texture high stability natural mouthfeel 2 * Starting from the end of 2014 the regulation (EU) No. 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers will apply.
INDEX 4 BASIC textur Product information 18 BASIC textur in Farce 5 The Texture of Nature 6 BASIC textur in Soups 8 BASIC textur in Emulsions 10 BASIC textur in Sauce Hollandaise 12 BASIC textur in Foams 14 BASIC textur in Sauces 16 BASIC textur in Ice Cream/Sorbets 20 BASIC sweet the sweetening apple extract 22 BASIC color the intense apple extract 24 BASIC comfort easy handling for more efficiency! 25 BASIC gel cutting resistance and gel formation 26 Easy Handling for more efficiency! 3
PRODUCT INFORMATION The Texture of Nature WHAT IS BASIC textur MADE OF? BASIC textur is composed of water and citrus fibres Now quality-tested and certified allergy-friendly Lemon pulp, which consists of small vesicles (sacs) filled with juice, is encased in a sponge-like white layer (also known as albedo). Just like the juice sacs, this inner layer of the lemon peel contains dietary itrus fruits From c to BASIC textur fibres citrus fibres. The fibres are obtained from freshly harvested citrus fruits which are gently dried after extracting the juice and oils. albedo juice sacs oil citrus fibre 4 pectin BASIC textur is available in 500 g, 1.5 kg and 4.5 kg containers citrus peels drying special procedure water
THE TEXTUR OF NATURE The ideal texture, a reduction of fat and the replacement of ingredients that are high in calories such as flour, starch or other thickeners is our commitment to a modern nutrition. The preparations are calorie-reduced, lighter and healthier without any loss of aroma or taste. BASIC textur a purely plant-based, texturizing basic product with high nutritional value composed of water and citrus fibres. It perfectly combines tradition and technologies of cooking with the demands on a modern cuisine and defines textur in a completely new way. It is our intention to bring the easy handling to all kitchens and to all their daily applications. Based on our new basic component we can re-interpret every style of cuisine with a modern lightness. FEATURES E- The definition of texturizer or texture for the preparation of food is completely new in gastronomy and describes a new structure as well as a new surface texture of pre- freeze and thaw-stable GMO-free gluten-free totally new, natural experience with a taste improvement at the same time in comparison to common, heavy, sticky FOUR AWARDS clean label INNOVATIONSPREIS ERNÄHRUNGSWIRTSCHAFT Texturizing is primarily based on adhesion (surface ad- stability caloriereduced mix and chill all in preparation time cook and chill adherence of unlike materials. Adhesive forces are 2014 achieved by molecular interactions between the sur- BRANDENBURGER INTERNORGA INTERGASTRA Category: Food & Beverage Category: Food Industry Category: Trendsetter Product Food & Beverage Category: Food Future Award ADVANTAGES hesion). In the physically sense, adhesion describes the ZUKUNFTS PREIS TOP HOTEL Innovations Prize no preservatives binding systems. Gewinner PREISTRÄGER 2014 B R A N D E N B U R G E R E-numberfree o.k. pared food. The so achieved lightness of texturized food delivers a ONE PRODUCT Star Award WE DO NOT BIND, WE CONNECT! Innovations Prize faces. 5
SOUPS RECOMMENDED QUANTITY 15 25 % BASIC textur stir or mix and heat or cool as required colour / taste / ingredients are preserved, less sticking to the pan and less skin-forming 6
Ingredients (for 1 kg) 350 g fresh mango 190 g BASIC textur 180 g veal stock 120 g BASIC sweet 90 g mango vinegar 70 g cold-pressed sesame oil unrefined salt ground chipotles HINT BASIC textur is ideal for giving soups a natural consistency. BASIC textur enhances the mouthfeel and provides an especially light texture. By adding BASIC textur you can prepare soup foams very easily with the isi Gourmet Whip. It is not necessary to add any flour, starch or dairy products. Preparation 1. Put all ingredients into a pot and bring to a boil for 2 minutes. 2. Mix with a hand-held blender and strain through a very fine isi sieve. 3. Pour into a 1 litre isi Gourmet Whip, screw on Himbeerschaum two isi Cream Chargers and shake well. 4. Keep at 70 C in a bain-marie. MANGO VINEGAR SOUP Using an isi Gourmet Whip, 1 kg will provide a volume of approx. 2.5 l. 3 min 7 70.8 kcal per 100 g
RECOMMENDED QUANTITY 15 37 % BASIC textur for preparing salad creams/dressings without egg or mustard, high malleability EMULSIONS 8
108 kcal per 100 g 5 min HINT Thanks to BASIC textur dressings cling better to salads and dressed salads stay fresh longer. Prevent the incorporation of air by leaving the stick blender at the bottom of the measuring jug. You can keep your dressing fresh longer by vacuum-packing it or bringing it to a boil. You can also stabilize your chutneys, pestos and dips by adding BASIC textur. Ingredients (for 1 kg) 470 g vegetable stock 180 g BASIC textur 100 g raspberry vinegar 100 g rapeseed oil 80 g raspberry puree 60 g BASIC sweet 10 g salt Preparation Put BASIC textur and raspeseed oil in a measuring jug and mix with a whisk or hand-held blender. Add all other ingredients and mix again. RASPBERRY DRESSING 9
SAUCE HOLLANDAISE RECOMMENDED QUANTITY 15 25 % BASIC textur mix all ingredients beside the egg-yolk (warm the butter beforehand), add the egg-yolk and mix again, froth up using an isi Gourmet Whip fat-reduced, creamy mouthfeel 10
HINT To achieve any variation of the classic Sauce Hollandaise, such as Sauce Bernaise or Sauce Maltaise, simply adjust the basic recipe by adding other aromatics. The sauce can be cooked au gratin. Ingredients (for 1 kg) 500 g melted butter 200 g BASIC textur 180 g egg yolk, pasteurized 70 g asparagus stock 20 g white wine reduction 15 g salt 12 g lemon juice 3 g cayenne pepper SAUCE HOLLANDAISE 168 kcal per 100 g Preparation 1. Mix all ingredients beside the egg-yolk (warm the butter beforehand) with a hand-held blender. Add the egg-yolk ans mix again. 2. Season with salt and cayenne pepper. 3. Strain through a sieve, pour into a 1 litre isi Gourmet Whip, screw on two isi Cream Chargers and shake well. 4. Keep at 60 C in a bain-marie and use as needed. 3 min Using an isi Gourmet Whip, 1 kg will provide a volume of approx. 2.8 l. 11
FOAMS RECOMMENDED QUANTITY 15 25 % BASIC textur all in: mix all ingredients, strain, froth up using an isi Gourmet Whip light texture, high stability, natural mouthfeel 12
CUCUMBER SOUR CREAM ESPUMA Ingredients (for 1 kg) 450 g cucumber, unpeeled, puréed, passed 250 g BASIC textur 160 g Crème fraîche 75 g cream 60 g BASIC sweet 4 g sea salt 1 g lemon oil Preparation 1. Pass cucumber puree through a sieve and mix with BASIC textur. Add lemon oil and mix. 2. Add cream, salt and BASIC sweet and mix again. 3. Whip in crème fraiche with a whisk. 4. Pass through a sieve and fill in an 1 litre isi HINT Gourmet Whip. Screw on two isi Cream Chargers, shake well and chill for 30 minutes. Prepare your basis foams in advance and vacuumpack them. The foams can be refined as required using BASIC textur to produce savoury and sweet as well as hot and cold foams. 5 min 93 kcal per 100 g The foams are alcohol-stable up to 20 %. 13
RECOMMENDED QUANTITY 15 30 % BASIC textur mix or stir can be emulsified and are calorie-reduced; no skin-forming when reheated 14 SAUCES
Ingredients (for 1 kg) 250 g savoury bouillon 50 g BASIC textur 30 g cream 8 g BASIC color salt, freshly ground pepper juniper HINT Stir BASIC textur into your hot or cold sauce immediately giving consitency with no subsequent absorbtion. BASIC textur allows you to reduce calories significantly. With BASIC textur you can emulsify and heat high-quality oils and fats. Preparation 1. Reduce bouillon to half. 2. Add cream, BASIC textur and BASIC color, season with salt, pepper and juniper. 3. Blend briefly and serve. 45 kcal per 100 g 10 min JUNIPER CREAM SAUCE 15
ICE CREAM/ SORBETS RECOMMENDED QUANTITY 3 15 % BASIC textur all in: mix all ingredients, pour into an ice cream machine/pacojet beaker delayed melting behaviour, no eggs required, high creaminess 16
YOGURT ICE CREAM 120 kcal per 100 g 2 min HINT Use BASIC textur for emulsifier-free ice cream and sorbet mixtures. Be creative and caramelize or brown the top of your ice cream thanks to the de- layed melting behaviour. Why not serve a savoury ice cream or sorbet with the soup, e.g. roasted bell pepper ice cream or wasabi herbs (wasabi arugula) sorbet. Ingredients (for 1 kg) 450 g yogurt 230 g BASIC sweet 200 g BASIC textur 90 g cream 30 g lemon juice 1 g vanilla pulp Preparation 1. Put all ingredients into a measuring jug. 2. Mix well with a hand-held blender. 3. Pour into an ice cream machine or into a Pacojet beaker and freeze for 12 hours. 17
RECOMMENDED QUANTITY 5 30 % BASIC textur Burger Patty 5 % BASIC textur in exchange for meat, knead in for at least 5 minutes. Advantages: long-lasting juiciness lower total energy value fat reduction Bratwurst, traditional German sausage, 15 % BASIC textur in exchange for 15 % fat or fatty meat, directly cutter together. Advantages: better consistency more stable emulsions fat reduction Liver sausage 30 % BASIC textur in exchange for 20 % meat, cutter directly with the cooked meat. Advantages: optimized spreading quality more stable emulsions fat reduction 18 FARCE
FISH FARCE Ingredients (for 1 kg) 620 g pikeperch, no skin, raw 235 g cream 130 g BASIC textur 10 g Pernod 5 g salt 1 g pepper Preparation 1. Cut the pikeperch into strips and shortly freeze on a baking sheet in the freezer. 2. Put into a cutter and cutter finely with half of the cream. Add all remaining ingredients and cutter again. 3. Pass through a sieve. Form to dumplings or cams and cook. HINT Patties or meatballs obtain a unique, light texture with BASIC textur. Due to its emulsifying, moisturizing features farces have a smoother surface and show a fresher appearance for a longer time. BASIC textur increases the juiciness of pure beef burgers, even with less fat. 127 kcal per 100 g 19
THE SWEETENING APPLE EXTRACT WHAT IS BASIC sweet? BASIC sweet is an apple extract BASIC sweet is the colour-neutral sweetness of freshly harvested apples that are gently dried after extracting the juice. Its taste is reminiscent of light honey and has a mild caramel hint of maple syrup. PRODUCT BENEFITS Our sweetening apple extract meets the highest demands: liquid easy to portion clear mild taste balanced acidity 20 BASIC sweet is available in 250 ml or 500 ml bottles or in a 7 kg canister
THE SWEETENING APPLE EXTRACT Sweetening apple extracts are in line with the growing demands of the gastronomy sector, and its guests, for natural foods. The characteristic sweetening elements of apples ideally enhance the taste of cocktails and desserts, such as fruit salads and fruit puddings. BASIC sweet excels in the preparation of sorbets, ice creams and ice cream parfaits and reduces crystallisation during freezing. In cold cuisine, BASIC sweet is used for dressings, vinaigrettes and marinades. Wherever honey, sugar syrup and refined sugar are used, BASIC sweet offers a crucial culinary advantage. Lime and Lemon Basil Sorbet 300 g BASIC sweet 250 g lime juice 120 g BASIC textur 40 g cream 10 g lemon basil leaves zest from one lime Preparation 1. Briefly blend all ingredients. 2. Pour into an ice cream machine or a Pacojet beaker, freeze to the required consistency and garnish. 2 min o.k. 156 kcal per 100 g 21
THE INTENSE APPLE EXTRACT WHAT IS BASIC color MADE OF? Apple extract BASIC color is the flavouring and colouring extract from freshly harvested apples that are gently dried after extracting the juice. PRODUCT BENEFITS Our intense apple extract meets the highest demands: provides flavour and colour liquid easy to portion enhances the taste no crystallization dark browning 22 BASIC color is available in 250 ml bottles
Port Wine Jus 500 ml veal stock 80 ml red wine 60 g BASIC textur 50 ml Port wine 20 g BASIC color pepper, salt THE INTENSE APPLE EXTRACT 29 kcal per 100 g BASIC color, the sugar-reduced and intense apple extract, features intense colouring with a slightly nutty roasted flavor and is ideally suited for sauces, stews, consommés and dishes where sweetness is not required. Preparation 1. Reduce red wine and Port wine almost completely and add veal stock. 2. Season with salt and cracked pepper and strain. 3. Now add BASIC color and BASIC textur and mix well with a whsik. 4. Finally, flavour to taste with Port wine. 5 min 23
CUTTING RESISTANCE AND GEL FORMATION BASIC gel Pectin is a natural product that occurs in many plant-based foodstuffs like fruits and vegetables. It serves as a universally applicable gelling, thickening and stabilizing agent. The different raw materials will yield various amounts of pectin. To manufacture our high-quality pectins we use apple pomace and citrus peels. These pectin extracts are now specifically standardized to achieve a number of different types of pectin with specific properties. Which type of pectin will finally be employed by the user depends largely on the specific criteria to be met by the finished product. The different properties of the different pectins are used in order to achieve perfect results. Hereby not only jams or fruit spreads are possible, but also Panna Cotta and savoury specialties which could otherwise only be achieved using gelatin or agar-agar. el jam I BASIC gel jam I jam / jellies, fruit sauces, ice cream toppings 1:1 el sweet creams BASIC gel sweet creams Amid cream and milk dessert el el el jam II jam III sweets BASIC gel jam II Amid fruit spread 2:1 / 3:1 BASIC gel jam III fruit spread 2:1 / 3:1 BASIC gel sweets jelly confectionary, jelly fruit, Pâtes de Fruits el el jelly tasty toppings BASIC gel jelly Amid sweet cream, sweet jellies, balsamico toppings, gelee dessert (jelly) BASIC gel tasty toppings Amid aspic jelly, gelling powder for cake toppings, sugar glace, gelling powder for jelly dessert 24
JAMS, PANNA COTTA AND OTHER DELICACIES Gelled structures with purely plant-based pectins extracted from apples and citrus fruits. The different properties of the different pectins are used in order to achieve perfect results. Hereby not only jams or fruit spreads are possible, but also Panna Cotta and savoury specialties which could otherwise only be achieved using gelatin or agar-agar. BASIC gels are especially adapted to individual requirements of gastronomy sector. They allow rough mistakes and leave a greater creativity to the user. Raspberry topping 450 g raspberries 400 g sugar 140 g water 10 g BASIC gel jam I Zubereitung 1. Mix BASIC gel and sugar. 2. Put raspberry puree and water in a pot. 3. Stir in BASIC gel sugar-mixture cold. 4. Bring to a boil for 1 minute while stirring. 5. Fill raspberry topping hot and let cool to 6 C. 25
EASY HANDLING FOR MORE EFFICIENCY! BASIC comfort BASIC comfort delivers an optimal handling. With the tip pointing down, the contents is always right where you need it along with your isi Gourmet Whip the perfect combination of efficiency and performance! PRODUCT BENEFITS contents always at the tip ready to discharge automatically right handling perfect positioning optimal discharge hygienic dishwasher safe 24 More information at www.basic-textur.de
The Texture of Nature BASIC textur FEATURES is suitable for savoury and sweet applications alcohol-stable up to 20% vol. within the complete recipe acid resistant amylase resistant emulsions without egg or mustard possible colour, taste and ingredients are preserved reduces food burns (depending on the recipe) reduces skin formation immediately giving consistency without subsequent absorption not necessary to bring to a boil, but possible taste-neutral versatile range of applications increases the content of dietary fibres of recipes
Die Textur der Natur NO IDEA? RECIPE BOOK AT: www.basic-textur.de Herbafood Ingredients GmbH herba cuisine Phoebener Chaussee 12 14542 Werder (Havel) Germany