Pumpkin puree: recipe
Ingredients
TEXTURA™ Tempo B : 2 g (2 %)
Maltodextrin : 10 g (10 %)
Pumpkin puree : 88 g (88 %)
Preparation
1. Pre-blend 1 part of TEXTURA Tempo B with 5 parts of maltodextrin.
2. Add the powder blend (12 g) to the puree (88 g) at a temperature of at least 15°C, ensuring
thorough dispersion.
3. Use a hand whisk for about 2 minutes to achieve a smooth and even texture.
4. Leave it to cool in the fridge for about 30 - 45 minutes.
Download the recipe