Chocolate and nuts nougat
With the arrival of Christmas, there is no better time to enjoy one of the most emblematic desserts of the season: turron. This traditional sweet, full of history and flavour, continues to occupy a special place in Christmas celebrations. Over time, new versions have emerged,…
The evolution of Pacojet 4
The pacotizing® process was invented by Wilhelm Maurer, a Swiss engineer living in Brazil, in the early 1980s while trying to design a new ice cream machine. In 1988, Maurer sold the patent to Gregor Staub and, already in 1992, he launched Pacojet, the high…
Curiosities About Spherification
The History of Spherification Undoubtedly, spherification is one of the culinary and production techniques that has transcended trends to become a highly popular process. In fact, this astonishing preparation continues to evolve with new applications and methods, and spherified products—also known as spheres—are now a…
Pain d’épices with ginger honey recipe
Today we share with you a recipe inspired by the classic Pain d’épices. Thanks to the magic of OCOO‘s Honey Glaze programme, we have created an intense and aromatic ginger honey in just 6 hours. Its warmth and light spiciness enriches this recipe in every…
Amortize your Pacojet 4 in less than a year
When analyzing the advantages of Pacojet 4, the first thing to highlight is the flexibility it brings to the kitchen. By preparing deep-frozen products in advance, which remain fresh at all times, you have these ingredients quickly available for service and can get a great…
Catering and delivery products: customization and custom creation
In the competitive world of hospitality, differentiation is key. How do you do it? One excellent way is through the personalisation and customisation of your catering, delivery or street food products. At 100%Chef, we offer an extensive catalogue in which most of our items can…
Recipe for jellified macaronis and café de olla
Today we present a delicious sweet reinterpretation of a classic. Inspired by the emblematic macaroni carbonara recipe from the acclaimed restaurant Disfrutar, we have reinvented the dish by replacing the traditional ham broth jelly with some surprising jellied macaroni with café de olla. A unique…
How is Transparent Ice Made?
The production of transparent ice is done by using special freezers that freeze water from above in a single direction, pushing impurities and air bubbles away from the freezing line before the water crystallizes. alinia The Space, stands out in the technology for the production…
SilicoMold: the most original silicone moulds
Nowadays, silicone moulds have become an indispensable tool in every kitchen due to their versatility and practicality. Whether in haute cuisine, pastry and confectionery, these moulds offer a modern and original alternative to create details with precision and ease, improving both the experience of the…
Speculoos Spread recipe
If you share the same passion for Twin Stones or Premier as our chef Rais Esteve, you’re going to love what we have for you today. A while ago, we shared on our Instagram a reel with a delicious speculoos spread recipe, and the response…
Use of the Squasher in Mixology
What is the Squasher? Squasher is a pressure emulsifier that helps to unify flavours and aromas contained in a bag, dissolving them homogeneously in a liquid. This innovative machine comes from the world of analysis, and was presented and evolved in 2021 by Marc Álvarez…
Welcome to 100%Ingredients
Our family is growing, would you like to meet the newest member? Meet 100%Ingredients, whose addition represents our continued commitment to providing chefs, pastry chefs, bakers, cocktail makers and food lovers with not only innovative tools, but also the highest quality ingredients. | The new…