Bedienungsanleitung Sage BBL910 - the Boss (Seite 6 von 79) (Englisch)

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Imagine being able to make sweeter, creamier tasting

smoothies without adding any additional sugar or fat, or

creating the sweetest of sorbets purely from frozen fruit.

There is a magical part of blending that can make all

that possible: the particle size of the blended ingredients.

Particle size is critical in how we perceive not just the

texture, but also the taste of food. The way our tastebuds

perceive salt, sugar, creaminess, fattiness, and aftertaste

of the same ingredients, changes when we alter a food’s

particle size.

In a lab, particle size is measured in microns, where

1 micron is a millionth of a metre. In food terms, when

making chocolate for instance, confectioners try to

ensure that each chocolate particle is less than 25 microns.

Above that, the particles are detectable to the tongue,

and the chocolate just doesn’t taste as creamy.

Yet in every day cooking, I tend to ﬁnd that some recipes

focus more on the taste combinations of the individual

ingredients, rather than on their final texture, even though

the texture can be every bit as important to how we

perceive taste.

Just to demonstrate the impact that particle size can have,

here’s a simple experiment you can easily do in your own

home. Compare a blind taste test of granulated white

sugar against the experience of tasting pure icing sugar

(with no added starch). Granulated white sugar is grainy

at ﬁrst, and has a lot less initial taste than icing sugar. As it

dissolves it forms a heavier, caramel kind of aftertaste.

The flavour of icing sugar explodes on the tongue

immediately, tasting sharper, sweeter and thinner. But they

are exactly the same thing, it’s just that one is ground finer

than the other. So this is texture that is impacting the flavour.

Granulated white sugar has a particle size of about 500

microns, meaning each particle is easily detectable to

the tongue. Pure icing sugar (or confectioner’s sugar) is

exactly the same chemical structure, that’s been ground

and sifted to an average particle size of around

10 microns. That’s about 50 times smaller than regular

sugar. And we perceive the same ingredient as two

completely different things, purely because of a change in

its particle size.

The same thing happens to the taste of many foods.

Blenders were designed to mix an array of ingredients

into smaller particles, but just like sugar, how small those

particles become has a huge difference on the taste and

texture of the finished product. And when it comes to

blending, for most things, the ﬁner the result the better.

The Boss

™ pulverises virtually any combination of

ingredients to create a noticeably smoother mouthfeel,

no matter what the recipe. The combination of so much

power with a blade system that can produce such fine

particles opens up a new world of recipe opportunities

not thought possible in a blender until now. From green

smoothies to hot soup, from sorbets to hummus, and from

nut butter to ﬂour, Sage has put together a creative and

tantalising mix of recipes, along with some useful insights

into ingredients and how to get the most out of them.

Hope you like them as much as I do.

500 microns

Single sugar grain

How texture influences taste.

By Heston Blumenthal

10 microns

Icing sugar grains

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