ICC Premium Selection

Obulato®

“a magical product”Ferran Adrià, Restaurante elBulli

Do you imagine…

Super thin rolls with an invisible dough?

…

Ultra-fine strudels, crunchy without flour?

…

Liquid ravioli with nonexistent pasta?

…

Caramel sheets without using a rolling pin?

…

Alcohol crystals with their pure flavor?

…

Cakes with a crunchy base to taste?

…

Huge caramel handkerchiefs?

…This and much more is possible with Obulato®

What is Obulato®?

Ultra-fine and translucent sheets suitable for food purposes.

Completely neutral taste and smell.

Made with potato starch, soy lecithin and sunflower oil.

Salt, sugar, fat, gluten free, so also celiac friendly.

Very versatile for use in both sweet and salty preparations.

Easy to transport and store because it doesn’t weight at all

or occupies space.

What can you do with it?

Available formats

Obulato® is available in 5 different formats, offering with each one ofthem a great range of possibilities.

Please consider…

It melts when in contact with water.

It’s indissoluble in fats or liquid textures that contain low water content(like honey).

For its manipulation, we must work on perfectly dry surfaces withoutliquid traces.

We recommend using scissors to cut the sheets easily.

We recommend keeping your elaborations in an airtight container, in acool dry place, to prevent humidity.

Due to its lightness, avoid air currents in the oven. If you don’t have a dryoven, please use a grill or a salamander.

Ravioli with solidsElaboration. 1. Use Cone Obulato®, or any other folding the sheen over itself and closing it with thesealer to give it a conical shape. 2. Put in the filling or the chosen mixture.3.Close the open side withthe sealer. 4. Cut the remaining part with scissors.

Fillings. We can make ravioli with any product that does not provide humidity. Nuts (raw, toasted,whole, chopped, grated…) seasoned or not, with spices, oils, pralines. Lyophilized fruits andvegetables. Inflated prodcuts, like rice, cereal, quinoa, etc. Fried products or preserved in oil. Freshproducts seasoned with fats (berries, sprouts…)

Ravioli with liquidsElaboration. 1. Fold the Obulato® sheet over itself and close it with a sealer giving it a shape that willallow introducing a filling. This step is not necessary using Cone Obulato®. 2. Put in the chosen fillingor mixture. 3. Close the open side with a sealer.4. Cut the remaining part with scissors.

Fillings. Any oil: olive, nut oil, etc, (pure or aromatized). Pasta, creams or nut pralines. Clarified butteror other animal fats (ham, foie-gras…). Any type of honey. You can combine any of them with thedesired solids.

Applications. As a snack, starter, garnish. Use as seasoning of a ravioli salad with aromatic oils. Likesauce in meat or fish, served right away, so the ravioli will melt over the product.

Canapés and DumplingsCanapé elaboration. 1. Place in the center of the sheet the chosen creamy base (softened butter,composite butter, chocolate ganache…) 2. Place on top the main ingredient (asparagus, salmon, redfruits…) 3. Fold the sheet with the help of a spatula to be able to grab it with our hand.

Dumpling elaboration. 1. Place the chosen product in the center of a sheet of Obulato®. 2. Fold it overitself. 3. With the help of a spatula, give it a semicircular shape. 4. To close them, wet the edges with alittle bit of oil applied with a brush.

Rolls and ConesElaboration. 1. Place chosen sheet over a flat surface and put the filling in the center. 2. Give it acylindrical shape with a spatula. 3. Fold the Obulato® sheet as if it were cannelloni. 4. Ready to serve.

Fillings. Seasoned sprouts, red fruits, vegetables, fresh herbs and fruits. Previously fried or fat confitmeat or fish. Any dehydrated, toaster or caramelized product.

Applications. As a snack, starter or tapa. We can make rolls fried in Tempura. They can also be hot,heating them in the oven or a pan once they are done.

*For the elaboration of the cones we just have to fill the Obulato® cones with the desired products. Toserve them, we can embed the cones over a soft surface like salt, sugar, spices…

Savory Crunchy CrackersElaboration. 1. Grate or place the chosen product over an Obulato® sheet. 2. Bake depending on thechosen product. 3. When the preparation is cooked and crunchy, take out of the oven. 4. Once it’s beencooled, finish the elaboration as you wish.

Applications. We can make ultrafine cheese tiles with cheeses such as parmesan or manchego cheese.We can obtain funny pizzas and original cheese tartlets.

Liquid CrystalsElaboration. 1. Pulverize the chosen liquid over a silpat. 2. Place on top of it, two sheets of Obulato® sothe crystal obtained has consistency. 3. Pulverize again so Obulato is totally humidified (We can spreaddry elements, such as seeds, spices, nuts, etc…over it) Dehydrate for 12h hours at 50ºC (this time mayvary depending on the chosen product). 4. This way we will obtain a very fine sheet with the taste of thechosen liquid.

Liquid options. Liquid seasonings like soy sauce, vinegar, spiced waters, infusions, coffee, etc. All kindsof pure alcohols (brandy, Campari, triple sec, whisky, fruit alcohols…). Nectars and juices of fruits andvegetables.

Applications. Like tiles, as a snack, as a base for tartlets, as part of a dish or a dessert…

Caramel SheetsCaramel Powder

Ingredients: 200g fondant, 100g glucose and 100g Isomalt.

Elaboration: Boil glucose and fondant in a saucepan at medium heat. When they are dissolved, add Isomalt and increasetemperature to 160ºC. Remove from heat and extend over a sulfurized paper. Once cold and hard, crush the caramel untilobtaining a fine powder. Keep the powder in an airtight container so it won’t absorb humidity. To obtain caramel with a flavor, mix125g of neutral caramel powder with 15gr of the chosen flavor powder, like: lyophilized raspberry, cocoa, dehydrated seaweed,dehydrated mushrooms, etc...If we don’t want to use neutral caramel we can use hard commercial caramel crushed in powder.

Elaboration. 1.Place an Obulato® sheet over a silpat. With a fine and dry colander, sprinkle the caramelover it until covering it with a fine film. 2. Put in the oven at 190ºC until the caramel melts (60’ minutesapprox.) 3.To embed an element put it over the caramel and bake it for an extra 10 seconds. 4. Take outof the oven and give it the desired shape before it cools down and the caramel adopts the crunchytexture.

Applications. Base for tartlets, snacks, part of a dish or a dessert, petit-fours…

Crunchy HandkerchiefsUse the same technique used in making caramel sheets, if we use the Obulato® sheets of 46x32cm, wewill achieve huge handkerchiefs, crunchy and spectacular which we will be able to use as a snack, as partof a dish, dessert or a complement to our table.

Obulato® Sealer

It provides a quick and efficient sealing.High quality welding system and a compact design.Easy operation without blades.Specified use for elaborations with Obulato®.It can also be used to seal water and air.Power: 220vElectric consumption: 380wWeight: 2,7kg

PRODUCT SIZE UNITS REFERENCERounder Obulato® 9cm Ø 100 K06Square Obulato® 7x7 cm 200 K07

Cupcake Obulato® 9cm Ø (flat) 100 K08Cone Obulato® 7x3.5cm Ø 100 K09

Obulato® Sheets 25x8x10cm 500 K10Obulato® Sealer 25x8x10cm 1 SKK200

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