flavor-forward fruit.boiron-baldor 31 january 2012
TRANSCRIPT
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Flavor-Forward Fruit
With Boiron and Baldor Specialty Foods
Michael Laiskonis
The Sweetest Things
31 January 2012
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Composition, Structure, and Function
Thoughtful cooks should recognize the relationship between the
structural aspects of food and the transformations that foods
undergo during preparation
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Spherification
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Alginate-Calcium Primer
A cooking technique which consists of the controlled gelling of a liquid. When one liquid submerged in a bath, the reaction forms spheres, ‘ravioli’,
‘caviar’, etc.
Two primary methods: Basic Spherification (submerging a liquid with alginate into a bath of calcium) and Reverse Spherification (submerging a
liquid with calcium into a bath of alginate).
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Sodium Alginate
Extracted from brown algae
Not thermo-reversable
Tolerates large range of pH (2.8-10)
Hydrates in cold or warm water, allow several hours
*Gellan, Iota/Kappa Carrageenan Low-Methoxyl Pectin also promoted by calcium
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Reverse Spherification
Alginate Bath
Dosage of sodium alginate/water .5-1.0% (7%)
Buffer/Sequestrant*
Sodium Citrate +/- 0.1% (adjust higher for hard water/ <3.5 pH )
*Binds to calcium ions that may inhibit hydration; dissolved solids, acidity (Sodium hexametaphosphate)
Bath temperature for best results >20°C
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Calcium
Calcium necessary to gel .04%
Calcium Sources
Calcium chloride: 36.11% calcium (dosage 0.11%)
Calcium lactate: 18.4% calcium (dosage 0.22%)
Calcium gluconate: 9.3% calcium (dosage 0.43%)
Tricalcium citrate: 21% calcium (dosage 0.19%)
Calcium sulfate: 29.4% calcium (dosage 0.14%)
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*Commercial calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate.
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Boiron Apricot Purée
10% Sugar
pH 3.2-3.7
Brix 20˚
*May be necessary to thicken liquid or purée with modified starch (0.2% Ultratex) or xanthan gum (+/-0.4%)
*Permeable membrane; possible adjustment of storage syrup (<50% sugar)
*Carbonation
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Whip It
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Versawhip
Hydrolyzed soy protein with subsequent enzyme treatment
Yields two separate proteins, one emulsifier, and one with excellent foam-forming abilities
Replacement for animal-derived products (egg, gelatin)
Rapid aeration, fine air cell matrix, high-stability; non-fat foams
Dosage: 1-1.25% Versawhip + 0.15-0.25% Xanthan gum
vs. Dry Egg Whites (14-17%) + sugar
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Conclusion