Kappa

Description

It is a fiber-type carbohydrate, whose rapid gelling speed and firm and adaptable consistency allows it to be used as a coating, i.e., as a gelled coating for other products.

It is a type of carrageenan extracted from different varieties of red algae, especially Chondrus crispus and Gigartina.

Once gelled, it can withstand temperatures up to 70-80 ° C.

It is extremely efficient. A 400 g package is sufficient for approximately 700 servings of 100 g of vegetables.

Characteristics and applications:

• It is presented as a finely ground powder.
• It is mixed cold with strong agitation and brought to boiling point.
• The gelation is very fast. In acid media it loses part of its gelling capacity.
• Dosage to obtain gelled products: 5-10 g/l.
• Available in 400 gr. and 95 gr. packages.

KÄPPA – RECIPES

BASIL COATED TOMATOES

250 g Basil water
2,5 g Töufood Käppa
q/s Cherry tomatoes
Mix half of the basil water with the Käppa, 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. Gelation
will start, when reaching a temperature of 50-60
ºC. Plunge the tomatoes and wait a little until the
gelatinous layer is formed. Leave to cool on a tray
with parchment paper, until a gelatinous texture is
achieved.

BOLETUS WITH MUCHROOM AMBER

30 units Boletus
200 g Mushroom broth
3 g Töufood Käppa
Mix the mushrooms broth and the Käppa, with a
stick blender. Bring to the boil at medium heat,
mixing constantly, without stopping. Remove from
heat and skim off any foam from the surface.
Plunge the mushrooms slices in the broth and eat
up to 50 ºC, approximately, until a film is formed
around the Boletus Edulis (mushrooms), creating
an “amber” effect. Remove. Leave to cool on a
tray with parchment paper, until a gelatinous
texture is achieved.

STRAWBERRIES WITH CREAM

500 g Strawberries
100 g Sugar (1)
25 g Vinegar
2,5 g Töufood Käppa
350 g Cream
75 g Sugar (2)
1 g Töufood Xanthän
Cut the strawberries into cubes and marinate
them with the sugar (1) and the vinegar. Strain the
juice they release and add the Käppa. Bring to
boil. Stretch a transparent film and arrange the
strawberry juice in the form of circles on the film.
Whip cream with the sugar and the Xanthän. Put
a portion of chantilly on top of each circle and
close the balls.