Fruit Crisps

[RocketChef]

I am trying to formulate a base to add to fruit purees for the production of fruit crisps based on combinations of Maltodextrin, cornstarch & Xanthan.

I know I have seen a film product somewhere for application to fruits before low temperature baking or dehydrating – does anyone have a link to this product or a formula that has given good results in this?

Thanks in advance.

[schneich]

afaik maltodextrin is only used in fatty systems... but i could be wrong...

cheers

t.

[RocketChef]

Looking online today I have seen some references to Crispfilm starch? Has anyone used this product?

[Digijam]

Crisp Film is one of National Starch's modified cornstarch products. You can order a sample here.. Not sure where you can buy it in the US, in the UK it's sold by MSK and Infusions4Chefs.

It can be used for crispy tuiles and also to reduce oil pickup on fried foods. In El Bulli's Texturas range there's also a new product called Trisol. This also improves crispiness when frying - I'd assume it would be useful for tuiles, too, but haven't tried it yet.

If, on the other hand, you want soft fruit films (ie edible wrappers etc), then try Methocel.

[jackal10]

I'd use tapioca starch, like papads or prawn crackers

Mix with 1/3rd weight of fruit puree to make a stiff dough

steam, dry in the fridge for 24 hours, slice into thin slices, dry in dessicator or low oven, then fry briefly to puff.

[RocketChef]

Thanks, just ordered up a sample from the national starch link you posted - much appriciated!

Crisp Film is one of National Starch's modified cornstarch products. You can order a sample here.. Not sure where you can buy it in the US, in the UK it's sold by MSK and Infusions4Chefs.

It can be used for crispy tuiles and also to reduce oil pickup on fried foods. In El Bulli's Texturas range there's also a new product called Trisol. This also improves crispiness when frying - I'd assume it would be useful for tuiles, too, but haven't tried it yet.

If, on the other hand, you want soft fruit films (ie edible wrappers etc), then try Methocel.

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[wackychef]

I am trying to formulate a base to add to fruit purees for the production of fruit crisps based on combinations of Maltodextrin, cornstarch & Xanthan.

I know I have seen a film product somewhere for application to fruits before low temperature baking or dehydrating – does anyone have a link to this product or a formula that has given good results in this? 

Thanks in advance. 

←

I use crisp film its very good ,if your trying to make a fruit puree tuille then what i would say is to add 1% of crisp film to the total weight of the fruit puree,spread very thinly on a matfer mat/silicon mat and cook at about 110c till crisp when cold.If this doesn't work you could always try adding a couple of egg whites to the mix,good luck