Technology inside the texture

Gelecta Cream & Gelecta Cold

Anyone seeking pastry texture perfection knows that it can only be achieved by combining several structuring ingredients synergically.
Following years of research, Gelecta has created Tech-in-Texture®, a natural technological core that controls and manages simultaneously the elements on which every structure in modern pastry is based: water, air, emulsions and time. It results from the synergic combination of 3 technical pastry elements: gelatin, plant fibre system and proteins. As a matter of fact, it combines gelatin structuring ability with the high performance of plant fibres and the aerating ability of plant proteins.
Tech-in-Texture® is the natural technology inside Gelecta Cream and Gelecta Cold.

Gelecta Cream

It is a structurizer for whipped cream capable to give to the structure the right amount of air, stabilizing emulsions and controlling the free water for a whipped cream that stays soft and light, bright and creamy, stable and smooth. It is not simply a cream stabilizer. The era of technological texturizers for whipped cream is here.

Where it is used
In fresh cream to be whipped, and in all those preparations in which whipped cream represents the base structure. It can be used to stabilize fresh cream in an automatic cream whipper.

How it is used
Use Gelecta Cream at a temperature of at least 6°C, when starting to whip in a planetary mixer; it can also be used mixed with other solids.

How much is used
50 g per kg of fresh or UHT cream.

Hazelnut 5% flavoured cream

Airy, stable structure, not too strong hazel colouring. Excellent freeze-thaw cycle stability. The invert sugar helps to prevent the product from drying during storage.

1,000 g cream
50 g Gelecta Cream
50 g invert sugar
60 g hazelnut paste

Whip the cream and Gelecta Cream to the required structure in a planetary mixer.
Add the nut paste and invert sugar, and blend.

Gelecta Cold

It is a cold-working texturizer for all modern pastry mixes, capable of simultaneously creating a mixture’s base body, moistening and retaining the moisture inside mixtures, emulsifying and reinforcing emulsions, and stabilizing the mixture over time.

Where it is used
It is used in all technical pastry preparations – from aerated to gelatinous mixtures – when heating processes are not required in order to activate the gelatin, or where is no need to hot-work delicate ingredients. Necessary if setting out to make high volume production cycles efficient.

How it is used
Use Gelecta Cold without pre-hydration directly in mixtures with a good amount of free water provided by the other ingredients (milk, cream, fruit purées etc.). Sprinkle onto the mix (at least 10°C) and disperse using a hand blender.

How much is used
Aerated mixes: 2%-4% (of recipe total)
Creamy mixes: 3.5%-4.5% (of recipe total)
Gelatinous mixes: 5%-7% (of recipe total).

Green apple and lime mousse

A fresh mousse with a light structure that’s well-aerated but perfectly stable on cutting.

300 g sugared green apple purée
80 g lime purée
40 g Gelecta Cold
180 g Italian meringue
10 g lime zest
400 g cream 35% mg

Italian meringue (with boiled sugar)

300 g water
800 g granulated sugar
867 g total of the ingredients cooked at 121°C
500 g pasteurized egg white
200 g granulated sugar

Heat the water and sugar in a saucepan. When it is at 110°C, start the planetary mixer with the egg whites and sugar inside. When the syrup is at 121°C, drizzle it onto the whipped egg whites, and whip until reaching 45-50°C. Remove the meringue from the mixer, place it on a steel plate and store it in the fridge for a maximum of 3 days. Alternatively, blast chill and store at -18°C for 5-6 days. To make meringues for semifreddos, whip in the planetary mixer until completely cool so water is lost during the cooling and the meringue is considered 70% sugars in balancing.

Meringue-based mousse method
Pour the Gelecta Cold gradually into the fruit purée (temperature of at least 10°C).  Continue to mix using the hand blender until it has dispersed completely.  Add the Italian meringue, appropriately whipped. Finish with the semi-whipped cream (make sure it is not over-whipped).

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