Gellan

Description

Ideal for the production of solid, elastic and clean-cut gels. It is also suitable for meat and vegetable preparations with the “Cook-and-Chill” method.

It is a fiber-like carbohydrate obtained from bacterial fermentation with Sphingomonas elodea.

Ideal for the preparation of hot gels, due to its high temperature resistance (up to 90°C).

It is extremely efficient. A 350 gr. container is sufficient to produce approx. 1,500- 1,750 portions of meat or vegetables of 100 gr.

Characteristics and applications:

• It is presented as a finely ground powder.
• It is mixed cold with strong agitation and brought to boiling point.
• Gelation is fast, and once gelled, it can withstand temperatures up to 90ºC (hot gelled product). It loses part of its gelling power in very saline solutions.
• It develops a stronger effect when applied to calcium-containing products such as yogurts or other dairy products.
• Dosage to obtain gelled products: 6-10 g/l.

GËLLAN – RECIPES

BASIL TAGLIATELLE

250 g Basil water
5 g Töufood Gëllan
Mix half of the basil water and the Gëllan, with a
stick blender. Bring to the boil at medium heat,
mixing constantly, without stopping Remove from
heat and add the rest of the basil water. Leave to
cool on a tray, preferably, in the fridge. Cut the gel
into tagliatelle shape.

TOMATO CANNELONI

500 g Tomato juice
2 g Salt
0,5 g Black pepper
10 g Töufood Gëllan
Mix half of the tomato juice and the Gëllan, with a
stick blender. Bring to the boil at medium heat,
mixing constantly, without stopping. Remove from
heat and add the rest of the tomato water. Cool
on a tray, preferably, in the fridge. Cut the
cannelloni in dices. Cannelloni filling is up to your
own choice.

AMARETTO GEL

100 g Water
50 g Sugar
150 g Amaretto
13 g Töufood Gëllan
Mix the water, sugar and Gëllan at room
temperature, with a stick blender. Bring to the boil.
Remove from heat and mix with the amaretto.
Pour into the mould of tray. Leave to cool until it is
completely set, preferably in the fridge.