Easy to use texturiser for shaping pureed food, meat, vegetables and fruits
Smoothfood Gelea Hot is an easy to use innovative food product for use in catering within the healthcare sector and for care of patients at home, creating texture modified shaped food that looks attractive, tastes appealing and resembles the appearance of the intended food.
A smoothfood menu is based on the fresh foods you have available in your kitchen. These are changed in structure and texture, mashed or pureed
Thanks to the powerful texturizers, the pureed food can be produced with little effort. The finished product consists exclusively of the pureed food, which is mixed with liquid and our texturizer. The taste and ingredients are largely retained. This again results in dining with dignity and enjoyment in eating and thus ensures a high-quality, tasty and balanced diet for those affected.
Individual shapes are possible and consistency can be adjusted according to the type of modified diet required- Almost all types of food can be turned into a shape at the required IDDSI level.
Benefits of using Gelea Hot
- Suitable for meat, vegetables, fruits, etc
- Retains 70% of base food – high nutrition values
- Fast and easy preparation
- Moulds food to any shape
- No clumping when stirring
- Maintains shape, colour and flavour
- Freeze – thaw stable
- Heat stable up to 80°C
- Excellent cost in use
Ingredients: maltodextrin, agar agar gelling agent, xanthan thickening agent
Download Gelea Hot 6 Step Instructions Gelea Hot 6 steps
with Curry Sauce, Spinach and Basmati rice
Ingredients Chicken thigh
600 g Fried chicken meat
100 ml Rapeseed oil
300 ml Vegetable stock
Salt, ground paprika
40 g GELEAhot
500 g Spinach (chopped, frozen)
500 ml Vegetable stock
30 ml Rapeseed oil
Salt, pepper, nutmeg
40 g GELEAhot
Ingredients Basmati rice
600 g Basmati rice (boiled, cold)
300 ml Water (cold)
200 ml Rapeseed oil
40 g GELEAhot
Ingredients Curry sauce
500 ml Instant white sauce
150 ml Coconut milk
Curry powder, salt, pepper
Preparation for 10 portions
Blend the chicken meat, seasonings, oil and stock to a
very fine puree for 5 minutes, add the GELEAhot and stir
in for approx. 20 seconds then bring the mass to the boil
for one minute. For a more attractive appearance,
sprinkle the mould with a little ground paprika before
filling. Spoon the hot mass into the “Chicken Leg”
silicone mould, use the lid to spread it evenly in the
mould then refrigerate.
Blend the spinach, stock and oil to a very fine puree for 5
minutes. Season to taste with salt, pepper and nutmeg.
Stir in the GELEAhot for approx. 20 seconds then bring the
mass to the boil for one minute. Spoon the hot mass into
a “Spinach” silicone mould, use the lid to spread it evenly
in the mould then refrigerate for approx. 30 minutes at
Blend the Basmati rice, water and oil to a very fine puree
for 5 minutes, add the GELEAhot and stir in for approx. 20
seconds then bring the mass to the boil for one minute.
Spoon the hot mass into a “Rice” silicone mould, use the
lid to spread it evenly in the mould then refrigerate for
approx. 30 minutes at +6°C.
Bring the white sauce to the boil with the coconut milk
and season to taste.
Once the food has cooled down, place it on a plate, cover
and heat at 80°C in a steam oven for approx. 12-15 minutes.
To serve, pour the sauce over the chicken.
The finer the puree, the better the result! We
recommend Robot-Coupe’s Robot Cook and a
pureeing time of 5 minutes.