Eustralis Brisbane Catalogue 2018-2019

Maltodextrin Dextrose powder Sorbitol
(00100620) 600 g (00100506) 3 kg (100656) 750 g
Sosa Maltodextrin has low sweetening Sosa Dextrose is a simple sugar, it
power and does not add calories. It is is rapidly fermented, hastens the Facilitates the durability of the
employed as a bulking agent, but can rising process and reduces cooking emulsion and slows rancidity of
also absorb oils. Malto is readily soluble time and energy costs. As a reducing fats in products such as icing,
when cold or hot. It becomes a sugar, dextrose also yields desirable truffles or ganache. No browning
manipulable powder when mixed with browning in less cooking time. Also occurs upon thermal treatment.
oil (2 parts Maltodextrin to 1 part oil) known as Glucose Powder. Applications: Desserts,
and dissolves completely on contact Chocolatier, Ice Cream.
with any water based substance. Can
be used as a replacement for sugar in
savoury ice cream or sorbet.

Refined Isomalt MOLECULAR
(00100543) 4.5 kg GAST.

101

GELLING AGENTS

Vegetal gelling Beef gelatine Fish gelatine
(58050000) 500 g (58000001) 750 g (58050077) 600 g
This vegetarian gelatine consists of the Beef gelatine powder is a Type B Gelatine from fish animal origin
natural ingredients carrageenan (an algae Gelatine. It is a gelatine of the ; 250 bloom ; Dosage: 7-14G/kg ;
species) and resin (carob tree). Simply highest quality. It is perfect for Dissolves in hot liquid with strong
stir into cold liquids then heat to 90°C any recipe that calls for gelatine agitation ;
and allow to cool below 60°c to activate as a as well as for clarification. Gelation speed: Intermediate.
gelling agent. This product produces a
gel with great transparency and
elasticity.

Instagel
(58000008) 500 g
Sosa Instagel is the perfect
product for you if you’ve always wanted
a replacement for leaf gelatine.
Simply use 8g of Instagel for every leaf
of gelatine. Alternatively 55g Instagel for
every 1L of liquid. There is no need to
heat this product although it is
resistant over heat for 30 minutes.

102

Agar agar Xanthan gum Elastic
(58050115) 500 g (58050011)500 g (58050036) 750 g
Carbohydrate, type of an algae. For sauces, raw coulis, vinaigrettes and Very elastic gelling agent.
Use for: hard caviar, hot gelatines texturised soups; Dosage: 6 to 15g/kg ; Mix of carob bean gum and
(90ºC), gelatines, purees, veils, Dissolve in cold or hot, mix a Turmix ; carrageen. Use to make elastic
foams. Dosage: 2-15 g/kg depending Works with any kind of liquid with water gelatines ; Dosage: 25-50 g/
on desired hardness degree. Mix in content higher than 80% ; Heat and kg ; Pour the powder with the
liquid, bring to boil, let cool down. freeze resistant, thermo irreversible. rest of the solids over the liquid,
not resistant to freezing; thermo heat ; Application: any liquid
reversible. elaboration ; Resists freezing.

Pro pannacotta (lota) MOLECULAR
(58050064) 800 g GAST.
Creates a perfect soft gel for
Pannacotta, Flan, Pudding, Cuajadas
and Drinkable Jellies. Pro Pannacotta
doesn’t allow freezing and is heatable
until about 50°C unless mixed
extremely well. Application: Mix with
liquid while whisking vigorously. Then
heat to 194°F/90°C to completely
dissolve. Dosage: 2-15g/kg.

103

TEXTURISERS

Maltosec Cold proespuma Hot gelcream
(58050030) 500 g (57001002) 700 g (58050040) 500 g
Maltodextrin made from tapioca Used for the production of espumas, Refined corn starch, treated at
; Use to make polvorones, rocks, ice-cream or cocktails. Gives volume high temperatures ; Use for cooked
powders, sand, crunchy nut and holds to make a light foam from creams (custards, Bechamel...) ;
elaborations ; To mix with any liquid state. This product is especially Dosage: 20-50 g/L ; Mix in cold
kind of fat (oil, choc...) ; Soluble suited for cold creations and for use and heat until boiling ; Thickening
in cold and hot. with a creamer gun and N2O. (also agent resists high temperatures
known as Hy Foamer). Recommended and is stable to put in the oven,
dosage;50-100g/1L of liquid. allows freezing.

Hot proespuma
(57001001)500 g
Sosa Pro Espuma Hot is used for
the production of espumas and
cocktails. Add volume to create a
light foam. This product is especially
suited for hot creations and for use
with a thermal creamer gun with
N2O. (also known as Hy Foamer).
Recommended dosage;50-100g/1L of
liquid.

104

Soy lethitin Pro-crema Pro-sorbet neutral hot
(59000016) 500 g (57000010) 1.5 kg (57000000)
It helps incorporation of air in an Ice Cream Stabilizer ; 500 g
emulsion ; Natural soya lecithin based Dosage: 5g/ltr. Sorbet stabilizer blend.
emulsifier. Lecite can convert fruit juices Ready to use.
and other watery liquids into airs and
can also be used to emulsify impossible
sauces. Soluble in cold liquids. Try using
to create airs from fruit juices which can
also be frozen.

Soyawhip Ascorbic acid Citric acid MOLECULAR
(00200524) 300 g (46500020) 1 kg (46500022) 1 kg GAST.
Emulsifier. Soy protein powder Use as an antioxidant wash for Use to add acidity to dishes instead of
used to create foams out of fruit & vegetables. Recommended Lemon Juice to add balance to flavour
any type of liquid; Egg white usage is 0.05g/L as a preservative in or create a “zingy” mouth feel. It can
powder substitute for meringues juice & drinks, or 3%-5% as an antioxidant- be used to make jams, fruit spreads,
and macarons.. Dosage: wash for fruit & vegetables. Has a beneficial mousse, lemon tart or as a natural
10-50g/0.01-0.05kg. effect on volume, crumb structure & preservative.
softness of breads.
105

PECTINS

Acid free pectin Chocolate nappage X58 pectin
(58030012) 500 g (58030018) 500 g
Elaboration: Custard, flan, mock For chocolate nappage, gels with
fruit spread, Nappage, dairy drinks milk. Suitable for products rich in
Indicated for dairy products and calcium. ; Dosage: Nappage 8 to 15
those rich in calcium. Use: Mix g/kg ; Observations: Slow gelling.
with the sugar stirring vigorously. Final effect in 24h. Firm, brilliant,
Bring to the boil. Observation: Firm elastic, thermo-reversible gels.
gel. Freezable. No syneresis.
Thermo-reversible.

Sosa pectin yellow (rapid set) NH fruit pectin
(58030017) 500 g (58030000) 500 g
Creates traditional jams and Pectin NH is a thickener primarily used
sliceable fruit spreads. Mix with for preparing glazes for fruits tarts and
sugar first and then add to fruit and pastries. Pectin NH is thermally
bring to a boil. Thermo reversible. reversible - it can be set, re-melted, and
Ready to use. Dosage: 8-25g/kg. set again.
Dosage: 8-20 g/kg nappage ; 30-40 g/kg
fruit spread (+ citric acid).

106

POTATO AIRBAG

Airbag potato farina (flour) Grainy potato air bag
(58400005) (58400006)
650 g 750 g

Airbag Potato flour is ideal for making a super crisp potato These granules of wheat and potato airbag can be used as
coating for fried and baked goods. topping/coating to add a potato crunch to your dish. They
Can be used as a bread crumbs substitute (gluten free). pop like popcorn with an itense flavour.

MOLECULAR
GAST.

107

Catalogue #19

Edition 2016

EQUIPMENT &
CONSUMABLES

108

CONSUMABLES

Piping bags roll Silicon baking paper
(110819) (06040)
100 pieces 500 sheets
Ø: 35 cm - H: 55 mm 600 x 400 mm

Guitar sheets
(100615)
80 micro / 100 sheets

Accetate rolls Acetate sheets
40 mm - 100 m (946) (8012920)
45 mm - 100 m (947) 25 sheets
50 mm - 100 m (948) 60 x 40 cm
60 mm - 100 m (740)

109 EQUIPMENT

SMALL COCKTAIL CUPS

Evo cup 60 ml Barok cup 60 ml Kova cup 60 ml
(VE60C) (VB6C) (KV6C)
200 pieces 300 pieces 300 pieces
Ø: 44 mm x 74 mm Ø: 49 mm x 62 mm Ø: 50 x 50 x 45 mm

Hydra cup 50 ml Lova cup 30 ml Pipette 4 .5 ml
(MB16C) (LOV3) (XPP04)
200 pieces 200 pieces 500 pieces
Ø: 35 mm x 75 mm Ø: 48 mm x 60mm (back)
x 30 mm (bottom)

110

LARGE COCKTAIL CUPS

and 180 ml yog
Fits 120 urt glasses

Yogurt glass 120 ml Yogurt glass 180 ml Yogurt lid
(VY12) (VY18) (CVA7)
100 pieces 100 pieces 750 pieces
Ø: 55 mm x 65 mm Ø: 51 mm x 90 mm
Kova cup 160 ml Kova cup lid
(KV16) (CKV16)
400 pieces 400 pieces
Ø: 58 x 58 x 76 mm Ø: 58 x 58 x h10mm

111 EQUIPMENT

CUSTOMISED SHAPES INNOVATION
CREATIVITY
Mae’s catalogue DURABILITY
is available by request, PERFORMANCE

please contact your
representative.
SPECIAL ORDERS
AVAILABLE

112