Trisol Wheat Dextrin – TEXTURAS by Albert and Ferran Adrià
Crispier. Lighter. Better. TEXTURAS Trisol is Albert and Ferran Adrià's game-changing soluble wheat dextrin — a professional-grade powdered fiber that fundamentally improves the texture of fried and baked goods in two completely distinct and equally remarkable ways.
In frying, Trisol is transformative. Added at just 10–20% to tempura batters and coatings, it creates a lighter, crispier, non-greasy texture that stays crunchy longer and absorbs significantly less oil than conventional batters — the result is fried food that looks better, tastes cleaner, and performs consistently from the first piece to the last. In baking, it becomes a sophisticated sugar substitute — replacing sugar in biscuits and sponge cakes to create healthier preparations that maintain the desired texture, crumb, and structure without compromise.
Pure 100% wheat dextrin. No additives. Dissolves effortlessly in both cold and hot liquids. In a 1kg professional format built for serious kitchens that demand serious ingredients.
Perfect for: Tempura, batters, coatings, fried fish, vegetables, seafood, biscuits, sponge cakes, healthier baking, and any preparation where maximum crispiness and minimum oil absorption is the goal.
Ingredients: 100% wheat dextrin Pack Size: 1000g (2.2 lbs) Origin: Product of Spain Brand: TEXTURAS by Albert and Ferran Adrià — elBulli Heritage Features: Reduces oil absorption | Enhances crispiness | Sugar substitute | Dissolves in cold and hot liquids | Professional grade
Lighter batter. Crispier results. The science of perfect frying.
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