The perfect product for crunchier and less greasy frying! From chefs Albert and Ferran Adrià, Texturas Trisol is a soluble fiber derived from wheat, specially produced for the preparation of frying batter and tempuras, giving a crunchy, non-oily texture. Trisol is used by the brothers at their current restaurants and elBulli to create the most delicious fried food. It is also perfect as a sugar substitute for the preparation of dough for biscuits or cakes.
-Trisol, soluble fibre, 4kg
-Amazingly crunchy texture
-Fried ingredients stay crispy longer. Perfect for events or just to give the chef more time in a busy kitchen.
-It keeps tempura crunchy even with the most moist products.
-Neutral taste and smell.
-Use in a dry mix with 70% AP flour and 30% trisol or in batters
From Albert and Ferran Adrià:
The Texturas product line is essential for you to incorporate into your kitchen some of our best-known techniques, such as hot gelatins, airs, melon caviar or spherical ravioli . The products that integrate Sferificación, Gelation, Emulsification, Thickeners and Surprises are the result of a rigorous selection process and tests. Texturas represents the beginning of a world of magical sensations that will undoubtedly continue to grow. Since its inception in 1997, elBullitaller has had the goal of broadening the range of possible textures in cooking. The result of this research techniques that, like foams, clouds, etc. , have represented an evolution in our style.