TECHNIQUES AND APPLICATIONS

Raw material production unit

Direct cooking kit

Raspberry caviar

Gelificación caviar con Agar Agar Ingredientes 250g Puré de frambuesa SOC CHEF 25g Agua 2.5g Agar Agar SOC CHEF 1.000g Aceite de girasol ...

Plastic production unit

Mango pearls

Mango pearls | SOC CHEF Ingredients 250g Mango pure 1,8g Alginate SOC CHEF 5g Calcic SOC CHEF 1.250g Water 1,3g Citrate SOC CHEF Process Mix...

Yoghurt pearls

Yoghurt pearls | SOC CHEF Ingredients 250g Yoghurt 25g Tpt 1.000g Mineral water 5g Alginate SOC CHEF Process Dissolve the Alginate with water...

Vegan Tahiti vanilla flan

Vegan Tahiti vanilla flan | SOC CHEF Ingredients 1L oat milk 7,5 Iota SOC CHEF 1 Tahití vanilla 25g vanilla sugar SOC CHEF Process Mix...

Jellyfied candy with or without alcohol

Jellyfied candy with or without alcohol | SOC CHEF Ingredients 1 L fruit juice or alcohol of your choice ·  200 g SOC Chef Cold...

Hazelnut crumble

Hazelnut crumble | SOC CHEF Ingredients 50g of pure hazelnut paste 50g Maltosec SOC CHEF 5g olive oil 5g salt Process Add the Mattosec to the...

Air of amaretto

Amaretto air Ingredients 300g Amaretto 2,4g Sucro Emul SOC CHEF Process Mix the ingredients Beat the air Related Posts SOC CHEF...

Meringue

Meringue | SOC CHEF ngredients 15g Albumina SOC CHEF 150g water 90g sugar Process Mix the products Whip the mixture Present and gild Related...

Soft raspberry meringue

Soft raspberry meringue | SOC CHEF Ingredients Methil base 3g Methil SOC CHEF 100g Water Ingredients Meringue 20g Sugar ECO SOC CHEF 10g Trisol SOC...

Vegan crumble

Vegan crumble | SOC CHEF Ingredients Vegan butter 300g Olive oil 22g Glice Emul SOC CHEF Ingredients Crumble 50g Flour (free-gluten diet: cassava...

Basic spherification yogurt

Sphérification de base du yourt | SOC CHEF Ingredients 200g Greek yogurt 45g Simply syrup 5g Alginat SOC CHEF 1000g Bottled water ...

Caviar process-jellification with Agar Agar

Caviar process-jellification with Agar Agar Ingredients 1 L Fish stock 10 g Agar Agar SOC CHEF 1 L Sunflower oil at 10ºC q.s. Squid ink ...

Raspberry mayonnaise WITHOUT EGG!

Emulsion using xantana gum, egg-free mayonnaise technique Ingredients 100 g Water 200 g Olive oil 1,8 g Xanthan Gum q.s. Spirulina in powder BIO SOC...

Glice Emul olive oil espuma emulsion

Glice Emul olive oil espuma emulsion Ingredients 400 g Olive oil 32 g Glice Emul SOC CHEF Process Mix olive oil with Glice Emul and heat up to...

Olive oil dust

Olive oil dust | SOC CHEF Ingredients 50g olive oil 25g Malto de SOC CHEF Process Mix the products First with whisks later with the hands...

Creamy gazpacho with Texture Inulin

Creamy gazpacho with Texture Inulin Ingredients 1 L Gazpacho 50 g SOC CHEF Texture Inuline q.s. Salt Process Mix together Gazpacho and...

Crunchy sesame

Crujiente de sésamo | SOC CHEF Ingredientes 50g de Sésamo SOC Chef 1g de Flor de sal Madagascar SOC Chef 9g de Maltosec Soc Chef 7.5g...

Sea spaghetti gelée

Sea spaghetti gelée | SOC CHEF Ingredients 200g sea spaghetti broth 10g potato starch SOC CHEF Process Mix the products CHeat to...

Vegan hamburger

Vegan hamburger Ingredients 100 g Water, stock, fruit juice,... 3 g Methyl Burger SOC Chef 525 g Vegetables (brunoise cut) q.s. Salt Process...

Frying crunchy vegetables

Frying crunchy vegetables | SOC CHEF Ingredients 45g Trisol SOC CHEF 2g baking powder SOC CHEF 65g flour 100g water 65g salt Process Mix the...

False ravioli with Gellan gum

False ravioli with Gellan gum | SOC CHEF Ingredients 2g Gellan gum SOC CHEF 0,5l water Process Mix the products Bring to a boil with the...