CONVERSION CHART AND TROUBLESHOOTING TIPS BIOZOON FOOD INNOVATIONS IMPORTED FOR NORTH AMERICA EXCLUSIVELY BY

CONVERSION CHART AND TROUBLESHOOTING TIPS BIOZOON FOOD INNOVATIONS IMPORTED FOR NORTH AMERICA EXCLUSIVELY BY

Conversion Table to Biozoon Products Standard Product Fast Hydrating Texturas Product Weight in Grams Biozoon Product Dosing Spoons Dosing Spoons Algin 2 Algizoon 5 10 Calcic 1 Calazoon 1 2 Agar 2 Agazoon 5 10 Xantana 2 Xanthazoon 5 10 Gelan 1 Gellazoon 3 6 Iota 1 Iotazoon 2 4 Lecite 2 Emulzoon 5 10 Metil 3 Celluzoon 11 22 Using this conversion table, any recipe using raw material hydrocolloids can be converted the Biozoon dosing spoon method. The new dosing spoon for fast hydrating products is twice the size of the original dosing spoon for standard Biozoon products. When the new spoon becomes available, any existing recipe already using Biozoon products can use the fast hydrating product with no changes. If the standard dosing spoon is used with the fast hydrating product, the dosing for that recipe will need to be doubled. Note: Two standard dosing spoons equal 3/4 teaspoon

General Tips For Success Always use distilled or pure water. Tap water may contain calcium or other minerals which could influence the desired result of the product being used. Know your ingredients. It helps to know the fat content, the alcohol content, and the acidity of the ingredients in a recipe. Some products react differently depending on these conditions. Become familiar with the products you are using. A combination of products may overcome the difficulty you are having. Example: adding Xanthazoon to thicken a liquid may help in reverse spherification, or adding Iotazoon to agar noodles may help with water separation (syneresis). EXPERIMENT!! It is the basis for this genre of cooking. The instructions on the can are only a starting point. Try more or less product if the desired result is not achieved. Try juice instead of water in mixing a solution. The possibilities are endless. ISI Cream Whippers are an important part of the method for many Biozoon products. Charge 1/2 pint containers only once, 1 pint containers once for milk product or twice for juice or stock, and quart containers twice for milk products and three times for juice or stock. When you charge the canister, hold the canister upside down when you screw on the charge. Don t get discouraged, and don t hesitate to ask for help. Culinary Imports and Biozoon are always available to answer your questions and meet your needs.

Agazoon Contains the gelling agent agar-agar and maltodextrine. Uses: gel blocks, gel noodles, gel caviar General Tips: The more Agazoon used, the more firm is the gel. The instructions on the tub are for gel blocks. Agar noodles will require a higher concentration of Agazoon. Find your favorite recipe, and use the conversion chart in the front of this brochure. Algizoon Contains sodium alginate and maltodextrine. Uses: gels in the presence of Calcium in spherification Calazoon Contains calcium lactate and maltodextrine. Uses: gelling of Alginate solutions in spherification. SPHERIFICATION There are two types of spherification, traditional and reverse. The instructions on the tubs of Algizoon and Calazoon outline the procedure for traditional, which is to drip a solution mixed with Algizoon into a solution of Calazoon and water. When the Alginate solution hits the Calcium solution, a gel is formed. There are situations when traditional spherification is not possible. If there is a high level of acidity or any level of calcium present in the liquid to be gelled, the traditional method will not work.

LIMITATIONS OF TRADITIONAL SPHERIFICATION Acidity effects Algizoon The gelling reaction never stops. Traditional spherification gels from the outside in, so the longer the drop sits, the thicker the shell will get, until it is gelled all the way through. Best if consumed immediately Liquids containing calcium cannot be encapsulated with this method Some food preservatives can have an adverse reaction with the Algizoon REVERSE SPHERIFICATION This method involves mixing Calazoon into the liquid to be gelled and dripping it into a bath of Algizoon and water. The liquid to be encapsulated may need to be thickened depending on the viscosity of the liquid. Calazoon can be mixed with Xanthazoon in a ratio of 9:1. This mixture will soon be available as CalazoonPlus. Basic Recipe for Reverse Spherification For Algizoon Bath 400 ml pure water 5 spoons Algizoon (10 if fast hydrating) Mix liquid until Algizoon is dissolved. Best to measure into a container and then sprinkle Algizoon evenly over the top while stirring with a whisk. For Calcium fortified liquid 200 ml liquid 5 Spoons Calazoon (10 if fast hydrating) 1/2 to 1 Spoon Xanthazoon (1 to 2 if fast hydrating) Mix liquid until Calazoon is dissolved. Mixture must rest for Xanthazoon to swell.

Drip the Calazoon solution into the Algizoon solution with a syringe for small caviar type spheres, or with a drop spoon for larger spheres. Let the spheres rest for 1 to 2 minutes in the Algizoon bath. Remove from the Algizoon with a slotted spoon, and rinse in clean water. Leave in water or the liquid the sphere was made from. TIPS FOR REVERSE SPHERIFICATION Always use pure water Use a flat bottom bowl or container for the Algizoon bath, and take care not to let them touch because the spheres will stick together The liquid should drop into the Algizoon bath as the gel shell forms. Depending on the density of the Calazoon solution, it may not drop. Dip the sieve spoon into the Algizoon bath and then push the drop down from the top with the bottom of the sieve spoon so that the sphere can form completely. Try freezing the Calazoon solution in sphere molds. Once frozen, drop the molds into the Algizoon bath and allow to thaw 2 to 3 minutes. Proceed to remove and rinse as usual. The result is a perfect sphere! AIR Contains soy lecithin and Maltodextrine. Basic dosing is found on the tub of 1 dosing spoon for 25 ml of liquid. The simplest way to create airy foams or air is with a basic aquarium pump. Connect a dropping pipette to the end of the tube and pierce the bulb with about 12 holes all the way around. Submerge the bulb under the liquid level and turn on the pump. The air can be scooped from the top and placed on the dish or spoon. You can also use an immersion blender with a certain technique. If you hold the blender at an angle so that the blade is half in the liquid and half out, the foam will form on top of the liquid and can be scooped out with a spoon.

FOR MORE TECHNIQUES OR PRODUCT INFORMATION PLEASE EMAIL info@culinary-imports.com Culinary Imports LLC 141 Newburyport Turnpike Suite 194 Rowley, MA 01969 www.culinary-imports.com