Problems with Pure-Cote b790

i tried to make some cranberries chips with pure-cote and i noticed a few details:

i had 400 grms of cranberries juice and i added 60 grams of pure cote (15%). I blended it for 20 minutes because the guy who introduced me this starch told me that its very important that ammount of time to disolv this starch since the mix is going in cold

also i put some xanthan gum in order to make the mix more easy to spread on the silpat.

the problems:

1) change of color: the color of the juice was a nice red, after add the pure cote become pink

2) taste: after being blending and spreading the mix, i noticed a bad taste on the mix, i dont know how to explain it on english but you could feel something sour on it

http://s30.postimg.org/c5ucp21w1/pure_cote.jpg

what i found at the next day:

https://www.youtube.com/watch?v=0GdDl0vDDdw

I´m been looking around the internet a lot about this problem, by facebook a guy told me that he had the same problem as me, but when he simmered his mix, he got a better result.

Important: the only thing i have is a silpat to chill the mix, its so really important ?

thanks in advance

Find more posts tagged with

Recipes Q's

Comments

ipreferale

While I have never used it, I do have some recipes that call for it and they all call for heating the mix for 90 C for 2 to 3 minutes. The concentration is also higher at ~24%-25%.

sebastian_95708

do you need to add xanthan or ultratex on those recipies ?

Mauro_Daniel_Rossi_73211

sebastian_95708

not really mauro, i havent heard about that detail before. the step that im missing is simmer the pure cote, and i didnt because the guy who introduced this starch told me that you can work with it in cold

i will try to simmer it next time

Zac_769368

I attempted to make a Pinot Grigio glass using PureCote B790. I used 200g of pinot, 24g of PureCote, and a dash of orange bitters. I made a slurry of about 50g of pinot with the 24g of PureCote, then I added the remaining 150g of pinot and blended it.

I simmered the mixture over medium heat for 10 minutes (a thermometer read 170-180° F). I then poured the mixture (warm) onto an acetate sheet, tilted the sheet so the mixture spread out, and let it dry overnight (about 12 hrs).

The results were problematic:

1. The edges of the mixture were brittle and essentially shattered into tiny shards on the acetate sheet.

2. The middle of the mixture was still somewhat soft/fluid and not totally set,

3. In attempting to remove the dryer parts of the mixture from the acetate sheet, I found I could only get small shards of it off at a time, like trying to peel a sticker off of a piece of paper.

*The small shards I did get off the sheet tasted great, and had the texture I was hoping for!

Ideas to solve? - I was thinking of cooling the mixture to room temp before pouring it on the acetate sheet. Also, I wonder if I should pour the mixture a bit thicker to avoid the brittle, shattering edges? Is alcohol/acid a problem - should I add sugar to balance viscosity?

Any help is appreciated!

Steve_Mahanahan_1210122

Try this:

Cranberry Juice: 150 G

Fresh Cranberries: 150 G

Purecote: 20 G

Ultratex 8: 8 G

Powdered Glucose: 30 G

Tapioca Malto: 10 G

Salt: 1.5 G

10X or Pow Sugar: 15 G

Add hydrocolloids to cold juice. Blend on high for 2 minutes, add remaining ingredients, puree until smooth. Pass through Chinoise or fine strainer.

If you have a vacuum machine this would be the time to do that, it would remove the microairbubbles emulsified into your liquid, this will help with clarity issue you are having turning it pink.

You can also hit the mixture with a blowtorch after spreading, but it doesn't do your work justice.

Spread on acetate, dehydrate 12 hours, if still pliable, flip and continue overnight.

There is a synergistic effect between the starches and sugars. You were using too much purecote which alters the flavor. Purecote, Malto, and Ultratex all work without heat.

Things that use heat are typically gelling agents like agar, methocel, or gelatin.