Key Parameters
Equipment
Colloid mills with enzyme injection portsHigh-shear mixers with temperature controlIn-line enzymatic reactors coupled to grinders
Steps
- 1.
Enzyme-treated fruit coulis (French modernist cuisine): Maximizes yield and smoothness while preserving fresh flavor
- 2.
Koji-assisted nut pastes (Japanese fermentation traditions): Enhances umami through protease action on proteins
- 3.
Pectinase-treated tropical fruit sorbets (Brazilian dessert innovations): Creates ultra-smooth textures without stabilizers