These ultra thin and semitransparent squares instantly dissolve as they get in contact with water. Molecular gastronomy Chef Ferran Adria of el Bulli uses them creatively to impress diners with preparations such as disappearing liquid raviolis, clear canapes, paper cocktails, flavored crispy handkerchiefs, transparent turnovers, thinnest crepes in the world, Napoleon, invisible pasta rolls and cones.
The edible film squares do not dissolve when in contact with oil or liquid ingredients with low water content. They can be used with a wide variety of ingredients like crèmes, praline, flavored oils, honey, foie gras, prosciutto, Nutella, dried fruits and vegetables, cereals, fresh fruit and vegetables brushed with oil, fried fish, meat or seafood and many other ingredients with low water content. The edible film squares can be cut with regular scissors to obtain any desired shape and can be sealed by applying heat with a sealer.
The edible film squares are made of potato starch and soy lecithin. Their neutral flavor makes them ideal for any type of savory or sweet preparation.